Tortilla Soup

20171006_135327

This cooler weather has me craving some soup, I don’t know about you.

Since I made tortillas last week, it immediately popped into my mind to make a tortilla soup.

The tortillas crisped up perfectly (I actually may have liked the crispy little tortilla bits more than the regular tortillas).

The soup was slightly spicy with a great flavor.

Plus I swapped beans for roasted peppers.

I LOVE roasted peppers. And I was super geeked when they turned out perfectly. Needless to say I will be featuring a separate piece on making roast peppers and what to do with them.

I love crock pots! They are easy to just put everything in and let them cook. Or to warm them.

This soup made plenty and we enjoyed some Sunday before some football.

Nothing beats soup on a crisp Fall day!

Crispy Tortilla Soup

  • 1-2 Spicy Tortillas
  • 64 oz. chicken broth
  • 14.5 oz. fire roasted tomatoes
  • 2 roasted peppers, diced
  • 1/2 lb- 1 lb. chicken, shredded
  • 2 cloves minced garlic
  • 1 onion, diced
  • 1 tsp paprika
  • 2 tsp chili powder
  • 3 tsp cumin
  • Optional Toppings: Avocado, Sour Cream, Green Onions, Cilantro

Continue reading “Tortilla Soup”

Advertisements

Gluten-Free Spicy Tortillas

20171005_125922

I have to admit that during the school year I don’t do a lot of cooking. Plus I tend to make the same things: cooked cabbage, root hash, etc.

All of my creativity is put into my baking and ideas for baked goods.

So I take a back seat sometimes and let Zach take over the savory portion.

And sometimes he’ll make something for his frat boys that I really want too.

For instance, he makes them quesadillas every week.

I cannot remember the last time I had a quesadilla. Or embarrassingly: if I ever have? I have no recollection, sorry.

I have made plenty of tortillas, usually with the intention of making a wrap (these ones for spinach and kale ones are my fav).

This time I wanted a quesadilla. And I wanted to add some spices, make it tasty and different.

And then I wanted to use the extra tortillas for a tortilla soup (recipe coming Thursday) and a pulled-pork wrap (coming Friday).

This wrap is definitely adaptable. I worked well in all these dishes.

AND it did make a wonderful quesadilla, which was the initial goal.

Gluten-Free Spicy Tortillas

  • 1 1/2 cup almond flour
  • 1 1/2 cup tapioca flour
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • 1/3 cup Extra-Virgin Olive Oil
  • 1 cup warm water
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp turmeric
  • 1 tsp paprika

Continue reading “Gluten-Free Spicy Tortillas”

Chicken Shawarma

20170930_191315.jpg

This adventure into pita bread began with chicken shawarma.

When Zach and I were living in Champaign they had a lot of diverse restaurants, it was definitely a nice food town.

One of our favorite spots was a Middle Eastern restaurant. The first time we went, the menu was out of my know. Zach insisted on shawarma, so I got the chicken with him.

SOOOOO DELICIOUS!

It did come with a side of pita. Naturally I give all my bread sides to Zach, so he was stacked up.

I reserved in my mind to one day make my own shawarma. And to make my own pita for the side.

This had so much flavor, and we had plenty of left-overs the next day. The pita was a good boat for eating the chicken, but also for sopping up the tasty sauce left on the plate.

I also tried to make a yogurt sauce, but I used a coconut milk one (dairy generally upsets Zach’s stomach), but I think the coconut threw us both off. Maybe some day I will try it again with another yogurt.  Continue reading “Chicken Shawarma”

Strawberry Banana Sorbet

20170705_222549.jpg

Sometimes in the summer heat you just want a cold sweet treat.

And I love ice cream, I enjoy making it, but sometimes it is more work than I’m wanting to do.

I really am a pretty simple girl. And sometimes ice cream is too sweet for me. In my everyday life, I don’t eat baked goods. Weird, I know, since I’m a baker. But typically the only time I eat baked goods is when I have to sample the ones I make, to make sure they’re up to par. And sometimes I don’t do that, I have a gorgeous, super-honest husband be my taste-tester because he will let me know what’s up.

So one day, I make to make a little treat for the two of us. I see some strawberries left in the fridge, that someone from the market had given us. And I know what I want. When I go to the store I grab a view bananas.

All I did was blend them. But to a surprising delight, that was all I needed to do. Fruit is sweet to me and I didn’t even sweeten this. It was perfect. It had a next texture. It wasn’t rich. It was light and refreshing.

Plus it was so easy. Something I can respect.

The great thing too, is that you can try it with other fruit. But if you have the perfect strawberry and ripe bananas, you are really set!

Strawberry & Banana Sorbet

  • 1 pint of fresh strawberries
  • 2 bananas
  • 1 tsp lemon juice

Let’s Make it Happen: Continue reading “Strawberry Banana Sorbet”

Gluten-Free Yeast Donuts

19420668_10101844349980123_9085199656995150341_n

I grew up in the Midwest, in a nice sized town called Terre Haute. There’s not a whole lot going on. It’s pleasant. We’re known for ISU, land of Larry Bird.

Growing up we didn’t eat out a lot, my father is a bomb cook and we typically ate meals at home. Plus we lived slightly in the country and we didn’t often go into town to eat. Sometimes, we got treated. A hometown favorite for A LOT of people are Square Donuts. They are delicious.

My father grew up down the street from there, so he has many fond memories of eating there as a children. My grandfather too. He has Celiac’s disease, though, now and cannot indulge in Square Donuts. A few years ago he set me on a mission to make donuts. He sent me home with 5+ pages of notes and a fryer. The experience was a little mortifying and a fail to say the least. I did make some good baked donuts. Grandpa wanted the yeast donut, not the cake donuts.

I have kind of steered clear of donuts ever since. They’re tricky. We’re not really friends.

However, lately, I have been feeling a little more adventurous. Why not try again?

Verdict?

I personally thought they were delicious. They had a nice texture and taste. I was very pleased with them. These are best fresh!

Gluten-Free Yeast Donuts Continue reading “Gluten-Free Yeast Donuts”

Gluten-Free Grapefruit Tarts

IMAG4034.jpgGrowing up one of my favorite things to have for breakfast was grapefruit.

My mother would cut one in half. Sprinkle some sugar on each half. cut around the outside and each individual wedge, and microwave or broil each half. One half for Cliff. One for me. And the wedges just popped out.

I have seen several grapefruit tarts, which have been stunning and beautiful. It’s been on my Must Make list for probably about a year now.

Today I had some extra pie crust, plus I already already bought a grapefruit, so I determined that this would be the week I tried it. If I like it, maybe I can take it to the market as part of my POW (Pie of the Week).

Here is the good and the bad of how they turned out:

  • They grapefruit curd was absolutely delicious. Like most other curds (such as lemon and lime), I could sit and sneak little bites maybe all day.
  • Meringue on top? Why not! It’s citrus, just like lemon, why not use some meringue to dress it up
  • Color, this is my only negative. The color was not what I was wanting. This could be 1. Because I used honey and that added to the darker color 2. Many of the recipes I saw used red dye to add to the rubiness of their tarts, but I’m not about that artificial coloring life, so the natural had to do

IMAG4030Gluten-Free Grapefruit Mini Pie Continue reading “Gluten-Free Grapefruit Tarts”

Gluten-Free Kale Wraps

IMAG3985.jpg

I know was a real big thing for a while. And I do believe eating a variety of greens is important. I think I tried making my first batch of kale chips some 8 + years ago.

Truth: I wasn’t sold.

I am a cabbage girl. I could eat it everyday. And cabbage chips are my favorite vegetable chip (click the link for the recipe). So kale could never hold a candle to my beloved cabbage (which I could/can eat everyday).

I tried sauteing the kale. Nope. Worse there, the chips at least had a nice crunch.

So kale blew-up with catchy kale shirts popping up and a plethora of jokes made their round. It gotten trendy and I was really over it then.

But the hype has died down. And I have had enough time. Enough time to give kale another chance.

My favorite quicky recipe are lettuce wraps. When I’m having a lazy day or I’ve done a ton of baking, I frankly don’t want to spend a bunch of time prepping food or cutting vegetables (although there are many days when I love this). So lettuce wraps are light, refreshing and easy to slap together.

I feel bad sometimes, however, for my dear husband who doesn’t really complain, but who does enjoy a tortilla wrap for lunch.

In the past I’ve made spinach wraps (again click the link for the recipe). They were really freaking good. So I resolved to switch things up this time around. Kale. Now was the time, that I was ready to give kale a third trial.

The verdict?

SOOOOOOO delicious! Make a batch, freeze some for future lazy days.

Explore filling it with different options. I did lettuce and bacon here (no BLT’s for me, I do not do raw tomatoes, it’s a texture thing).

However you could do: chicken salad (or egg or tuna). You could maybe make some spin on fajitas. Pulled pork. Kale inside kale with sweet potatoes and pork strips.

You have options when it comes to wraps. Loads of options that are customizable to your own taste. Continue reading “Gluten-Free Kale Wraps”