Cream of Mushroom Soup is a staple in casseroles, plates of pasta, and many dishes that require a creamy sauce. Flavorful mushrooms and a few spices make this soup extra delicious.
Remember when a can of cream of mushroom soup with the equivalent amount of milk in a saucepan over low heat was a family favorite? I do. Thank goodness times have changed; the sodium alone could bring on a small stroke.
If you're like me, I'm of the age where I watch my salt intake, sugars, carbs, you name it, I watch it. I don't necessarily want to live forever but in the time I do have left on this earth I want to feel good and be active.
That said, eating a hot bowl of soup during cooler temperatures is comforting but not always heart-healthy and definitely can cause an upset stomach. I know buying a can at the market is the easiest route to get that happy feeling; you know the one that brings on the warm fuzzies, however, canned anything isn't being mindful of a healthy lifestyle. In addition to watching salt, sugars, etc., some of us suffer from digestive issues. This means that we may have gluten sensitivities or lactose intolerances. If that's the case for you, I have a cream of mushroom soup that will turn that frown upside down. It's quick, easy, and delicious!
A couple or so handfuls of mushrooms...your choice, I like shiitake
1 1/2 cups of low-sodium chicken broth
1/2 yellow onion
Fresh or dried thyme (1/2 teaspoon or a couple of sprigs) or sage
1 cup of lactose-free milk
3 T. of Bob's Red Mill Gluten-free1-to-1 1 flour (available at Walmart or Amazon)
3 T. of unsalted butter
S & P to taste
Directions: Slice the onion and dump it into a large pot with the chicken broth, mushrooms, and thyme or sage. Cook on medium to medium-low for 15 - 20 minutes or until onions are soft. Turn off the burner and let it cool for 10 minutes. Add the mixture to the blender and blend. Stop short of making a puree. It's good to see the tiny mushrooms floating around just as you would in a can of cream of mushroom soup. Also, reserve a few whole mushrooms for garnish.
Place the butter in a separate sauté pan and melt. Add the flour. Make a paste. Slowly begin to add the milk. It will start to thicken like white gravy. After it thickens, add the mushroom mixture, a pinch of red pepper flakes or cayenne pepper, and salt and pepper to taste. Cook on medium-low for a few minutes. Serve. Add the set-aside mushroom to each bowl. If you want more soup, double the recipe.
My family loved it. I used the remaining cream of mushroom soup for my chicken casserole. Fabulous!
.It's a gluten-free, sugar-free, lactose-free satisfying snack for those with sensitive tummies...dark chocolate avocado truffles.
Addictive dark chocolate avocado truffles are the way to go when eating gluten-free and sugar-free. I made these bad boys in a matter of minutes. So, easy to do. Wonderful texture. What I did was use 100% cocoa. No sugar.
Next time, I might try 85% cocoa. 100% cocoa is very bitter and needs a bit of sweetness that I couldn't achieve with the Swerve sugar alternative. As it stands, I'm not a diabetic, just trying to keep sugar low for better health. If I tried the 100% again, I would make a simple sugar with Swerve. I would melt the Swerve in a bit of lactose-free milk. If a little sugar is ok with your crew, go 85%.
Here’s the recipe:
6 oz. Dark chocolate
One ripe avocado
1/ tsp. Vanilla extract
Pinch of sea salt
2 T. Unsweetened cocoa
Tsp. Of orange zest (optional)
Using the double boiler method, melt the chocolate with vanilla, salt, and orange zest. Mash the avocado. Once the chocolate is melted, add the avocado. Stick in the freezer for approx. 20 minutes. Take out and make truffles. Roll in unsweetened cocoa. Stick back in the freezer for five minutes then place in the fridge. Keep in the refrigerator for a late-night snack.
Everyone's invited to taste summer. A blackberry cobbler that's gluten-free and sugar-free welcomes one and all to the table.
In my quest to prepare comfort food that's healthy, delicious, and tummy-friendly, I'm experimenting with gluten-free products, sugar-free alternatives, and lactose-free dairy items. As I read to educate myself on cooking/baking foods for better digestive health, I regress from time to time and daydream about desserts, thick juicy burgers on brioche buns, and the like. I've always been partial to cobblers, especially during the summer months as fresh fruits like blackberries are readily available.
Speaking of fresh fruit, I remember an abundance of blackberry bushes at my childhood home in Arkansas. Growing up in the 60s, it was very normal for kids to play outside all day without parental interference. After breakfast, kids in the neighborhood would meet on the fringes of backyards to ride bikes, play games, and be kids. I'm not sure whose property grew the blackberries but everybody was invited to his/her fair share. After playing all day in and around the berry bushes, I recall returning home with purple-stained feet and hands. Feet from stepping on the excess number of blackberries that fell to the ground and hands from shoving the sweet treat into my mouth (I'm sure I ate them off the ground too).
I remember my mom made a delicious blackberry cobbler. Her cobblers were always very sweet and we would add vanilla ice cream to cut the sweetness. I have no doubt she picked a few blackberries from the neighborhood bushes to make the scrumptious after-dinner delight. Whether you prefer blackberry, blueberry, peach, cherry, or even strawberry; the sweet, tart, buttery, warm, dessert was always a crowd-pleaser.
The question is... can cobblers be made for someone with special dietary needs? The answer is Yes! In my recipe, you'll notice a couple of secret ingredients too that provide additional sweetness and flavor. Enjoy!
Two cups of blackberries
One cup of raspberries
Cup of self-raising gluten-free flour (Bob's Red Mill 1 to 1 Baking Flour)
Cup of Swerve sugar substitute
3/4 cup lactose-free milk
Stick of melted unsalted butter
1/4 tsp. baking soda
1/4 tsp. cinnamon
Directions: Preheat the oven to 350 degrees. Add blackberries and raspberries to one bowl and sprinkle with baking soda and cinnamon. Set aside.
Melt butter in an 8 x 8 pan (use aluminum, glass, non-stick, whatever your preference). Set aside.
Combine sugar, flour, and milk. Mix.
Spread batter over the top of the butter. Don't mix. Add berries on top of the batter. Bake for 50 minutes until golden brown and bubbling. Serve with vanilla ice cream and a sprig of mint on top.
Shrimp Pasta Salad is so light and delicious with a creaminess and freshness that will keep you coming back for more.
Food that is simple, quick, and delicious is number one on my summertime playlist. I'm one of those people that loves to be outside when the weather is warm. Granted, heat in the 90s and above may require some indoor activities and that's when I create my simple dishes. I use ingredients that I love to cook and create with; after all, that's the point...wouldn't you agree? If you're going to enjoy food, then enjoy food. Cook for yourself.
There are probably more in your household than you alone, and considering their likes and dislikes is ideal. That's why is important to find the freshest and most tasty ingredients.
I'm sure many of you enjoy eating seafood pasta salads. Oftentimes, I'll go to the local deli and order a single serving of the good stuff. However, this 'good stuff' may cost almost as much as it would cost to make eight servings. That said, with the rising cost of food and crazy gas prices, I decided, out of necessity and a good 'ole craving, to make my own.
The idea came to me out of my love for shrimp and cocktail sauce. Is there nothing better on a hot, summer day than dipping ice-cold shrimp in a spicy cocktail sauce? I say not.
Here's the recipe. Hope you enjoy it. I loved it so much that I licked the bowl clean and turned around and made it again.
One pound of large shrimp (If you don't want the smell in your house, have the fish market boil it for you at very little cost and in minutes. If not, buy the shrimp boil and boil at home).
Small pasta shells (I use gluten-free and found a delicious brand Ancient Harvest)
One cup of mayonnaise plus 2 Tablespoons
Two T. Dijon mustard
2 T. Worcestershire sauce
Dash of hot sauce
Squeeze of lemon
Whole red pepper
Three stalks of celery
1/4 cup of fresh dill
Boil and peel shrimp. If large, cut and slice in half or thirds, depending on how large. You still want it chunky. Set aside.
Boil the pasta according to the directions on the box. Place in a colander and run cool water over all the shells. Add to the shrimp.
Mix together the mayo, mustard, Worcestershire sauce, hot sauce, lemon, and dill. Add the sliced red pepper and celery. Add the shrimp and pasta. Stir. Chill. Serve with a few dill leaves sprinkled on top.