Gluten Free Minestrone Soup

It is soup season at our house.  I especially love soups I can put together in the morning and only have to add a finishing touch(pasta) before eating.  My life is chaotic, especially right before dinner!  This soup is easy to put together and good to eat.  Last year when I had surgery, a good friend brought me this delicious soup and it has been a favorite ever since.  I like "vegetarian style" - it really isn't vegetarian because I add lots of beef bouillon, but I don't love ground meat in my soups.  Either way you like it, is just fine.  For those of you who have used gluten free pasta, you know it will go mushy over time if it just sits in broth.  When I make this soup I take out 1/2 of it before I add the pasta, and freeze it in a gallon freezer bag.  When I go to use it, all I have to do is boil some pasta and we are set with a hearty soup.  I say this with just about every recipe, but use whatever ingredients/spices you like or don't like, make it is thick or brothy, let your imagination run wild!  This soup is naturally dairy and soy free!

Minestrone Soup

6 c. water

4 carrots, chopped

2 stalks, celery, chopped

2 sm onions, chopped

1-12 oz. can tomato sauce

1 qt. tomatoes, blended

1 ½ T. parsley

2 t. oregano

1 t. basil

1 T. sugar

2 T. beef bouillon, 3T. if using no meat(I like the Better than Bouillon Organic Beef)

½ lb. browned and drained sausage or ground beef(optional)

1 can green beans, drained (I usually use a handful of frozen)

1 can red beans, drained

½ pkg. Tinkyada gluten free pasta, cooked 2 min. less

In a large pot mix everything but green beans, red beans and pasta.  Simmer several hours(about 2) until vegies are tender.  Add beans and cook an additional 15 min.  Cook pasta according to pkg. directions, drain, and add right before serving.  This goes awesome with my dinner rolls.
*This is linked to Linda's Gluten Free Wednesdays, check it out for some great recipes!

Gluten Free Thai Peanut Noodle Salad

So sorry I haven't been around, life has been crazy.  I have felt none of my meals have been blog worthy, or I haven't taken a picture.  After pounding tons of candy the last few days, I decided to post a healthy, delicious, peanutty, cilantroey, salad option.  I love peanuts and cilantro, so if you do, you will love this.  If you don't, try it any way!  I got the recipe from our best bites, so you can check out their step by step lovely pictures and instructions.  I will off you the cliff note version.  Like most my meals, this recipe is a guideline, alter it to your tastes, or to your portions.  I'm sure I never measure or make it the same twice.  This recipe makes a lot - feel free to cut it in half.

Thai Peanut Noodle Salad

8 oz Linguine or Spaghetti(we like Tinkyada Brown Rice Pasta)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)

Cook pasta according to directions, rinse with cold water and set aside. Prepare vegetables and toss with chicken.  In a blender combine the following ingredients for the dressing.

  Peanut Dressing

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T  rice wine vinegar
2 T gluten free soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t sea salt

1-2 t  chili powder
2-4 T water

Now it's time to assemble.  In a large bowl, drizzle 1/2 the dressing over the pasta and stir to coat.  Add in vegies and chicken and remaining dressing.  Toss.  Top with peanuts and fresh cilantro.

Chicken Pasta Salad

Some of you might have had this great pasta salad in your gluten filled days because there are a lot of versions out there.    It is usually a great summer salad, but we needed variety and this really hit the spot!

Chicken Pasta Salad

1 pkg. Tinkyada pasta(I usually use the fusiliini, but use what you like)

Cook according to pkg. directions, rinse and set aside. I usually don't use all the pasta, just add how much you want.

2-3 chicken breasts, cooked and diced

4-6 gr. Onions, diced

1 ½ c. red grapes, cut in half

1 can mandarin oranges, drained

1 can pineapple tidbits, drained

1 ½ c. diced celery

cashews

Mix everything together and add sauce, I use two different sauces, both work great. Salt and pepper to taste, cover and refrigerate. This is a great meal but the pasta starts going hard after 24 hours, so only make what you can eat for dinner and lunch the next day.  You really don’t have to follow the directions, just use the list of ingredients and put in what you like! 

1:  Brianna’s poppy seed dressing    or 2: 1/2 c. mayo + 1/2 c. Kraft coleslaw dressing 

 Gluten free pasta seems to soak up more sauce/dressing than other pasta, you might have to add more dressing after it sits for a while.