Cooking with food intolerances

Pork & Black Bean Soup June 30, 2018

Filed under: Soup,Uncategorized — Kathy Brown @ 10:17 am
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This summer I am going to focus on some Mediterranean dishes, since my husband has decided he is going back on the Mediterranean diet, to lose a little weight and bring his cholesterol down. I didn’t get a picture of this one, because I wasn’t doing it for the blog. But after the fact, since everyone liked it so much, I decided to post it here, so I wouldn’t forget it.

6 c. homemade chicken broth
1 can black beans
1 1/2 c. cubed cooked pork (leftover from a roast pork loin the other night)
1 Tbs. chopped onion
2 carrots peeled, and sliced
1 can Sofrito (like salsa)
1 tsp. ground cumin
1/2-3/4 tsp. hickory smoked salt

Throw it all in a pot, and simmer on low for 2 hours. Delicious!


Creamy Potato Soup March 25, 2013

Filed under: Main Dish,Soup — Kathy Brown @ 10:49 am
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I wasn’t sure this recipe was going to work without dairy milk so I put off trying it for years. I’m so happy that I decided to make it last week. My husband thought it was just as good as the original – dairy/gluten filled soup!

4 slices bacon, cut up into small pieces

2-3 Tbs. minced Vidalia onion

1 celery rib, thinly sliced

3 medium red potatoes, cubed

1 tsp. salt

1/4 tsp. black pepper

1 tsp. sugar

1 1/2 c. chicken broth

1/3 c. gluten-free flour blend (I used Pamela’s GF bread mix)

2 1/2 c. coconut milk

1 c. frozen peas

In large saucepan, cook bacon until crisp. Remove bacon and drain on paper towel. Keeping the heat around medium, add onion and celery to the pot (with the leftover bacon grease) and saute until tender. Add broth, potatoes, sugar, salt, and pepper. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes. Combine gluten-free flour and 1/2 cup of the coconut milk, stirring until smooth; then gradually stir it into the soup. Bring to a boil, cooking and stirring for 2 minutes. Stir in peas, and remaining coconut milk, and heat all the way through.


Dumplings February 19, 2013

1 c. gluten-free flour blend

2 tsp. corn-free baking powder

1/2 c. unflavored rice or coconut milk

2 Tbs. canola or olive oil or palm shortening

1/4-1/2 tsp. salt

Mix all together. Drop by tablespoons onto boiling soup or stew. Cover and simmer for 15 minutes.


Meatball Minestrone Soup April 27, 2012

I wanted to make a minestrone soup, but all I really wanted was a tomato based soup. I wasn’t really even sure what was in minestrone! As it turns out, there’s usually beans and/or pasta in it, neither of which I wanted. So I’m not really sure what I ended up with, except good soup. You could even leave out the meatballs, and just have vegetable soup. Make it your own.

2 Tbs. olive oil

1 Tbs. minced garlic

1 rib celery, thinly sliced

1 large carrot, thinly sliced

1/4 c. sweet onion, minced

4 c. stewed tomatoes

1 14.5 oz. can of green beans

1/2 c. frozen peas

1/2 tsp. parsley

1/4 tsp. basil

1/4 tsp. oregano

2 tsp. sea salt

1/2 tsp. black pepper

1 Tbs. tomato paste

3 1/2 c. water

meatballs (I used leftover Italian seasoned ones I had in the freezer)

Heat olive oil over medium heat. Add garlic, onions, carrots, and celery. Saute 5 minutes, until tender. Add tomatoes with juice, and green beans and peas. Add water and tomato paste, and seasonings. Bring soup to a boil. Add meatballs if desired. Cover and let simmer 30 minutes.


Stew January 29, 2012

white sweet potato

orange sweet potato




stew beef


tomato paste (optional)

sea salt and pepper to taste

I want the broth of stew to be flavorful and thick but it’s hard to find safe beef broth and the gluten-free flours don’t really do a good job of thickening the broth anyway, so I came up with a solution. I cut up sweet potatoes, celery, onion, carrots, and garlic, and boil until tender. Then I throw them in the blender with some water to puree them. Sometimes I add one of the small cans of tomato paste as well. That is the base for the stew. Then I brown stew meat, and throw in cubed white sweet potatoes, and diced carrots. Add water as necessary to adjust the “thickness” of the base. And cook it all in the slow cooker for 8 hours on low. Then my kids can’t pick out the onions and celery that they “don’t like” and they get lots of vegetables.  And best of all, my family loves it (except my daughter who can’t have beef!).


Squash Soup January 11, 2011

1 med. acorn or butternut squash, seeded, peeled, and cubed

2 Tbs. minced Vidalia onion

2 cloves minced garlic

1/2 tsp. ground ginger

1/4 tsp. freshly ground nutmeg

1 tsp. parsley

3/4 tsp. sea salt

1/4 tsp. black pepper

2 1/2 c. water

1 c. carrot juice

Combine ingredients in saucepan. Bring to a boil, then turn down to low, cover, and simmer for 30 minutes. Using a hand blender, beat until smooth. For added creaminess, add 1/2 cup coconut milk and blend in.


Mini Meatball Soup

For our family, my son can’t have chicken. So I either make turkey meatballs in turkey broth, or beef meatballs in turkey broth for him, and chicken or turkey meatballs in chicken broth for the other part of the family. Be creative.

1 lb. ground meat (turkey, beef, chicken, pork, or a combination)

1/4 c. safe bread or cracker crumbs or ground flax

1 tsp. dried oregano

1/2 tsp. garlic powder

1 tsp. dried basil

1 tsp. dried parsley

sea salt & black pepper to taste

prepared broth

Mix all ingredients except broth. Roll into 3/4″ balls. Bake in preheated 375F oven for 15 minutes. If you make them marble-sized, only bake them for 10 minutes.

Add meatballs to hot broth. Make veggies separately; steamed broccoli, peas, cooked carrots, and rice or buckwheat noodles, so that each person can add what they can eat to their soup.