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KNR, p. 272 “Tomato Basil Chicken Soup”

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We love all kinds of soups, but don’t always have broth on hand to make the base for a hearty one. Here’s a recipe that uses a can of soup from the grocery store shelf as the already flavored base, but becomes a filling meal for 3-4 when the other ingredients are added. The prep is simple – takes only ten minutes. Then depending on whether you have a cooked chicken on hand or uncooked chicken cutlets, use a crockpot or a large spaghetti pot, it will take anywhere from thirty minutes to two hours to cook.

Chin Bawambi, a previous contributor to our recipes and an enthusiastic cook, often uses a crockpot and this recipe was devised with that in mind. The Kerrian kitchen doesn’t have a crockpot, but we found that a spaghetti pot worked well for us. We just had to watch it and stir more frequently. He promises that no bodies wound up on the floor in his kitchen either, while he worked from home and created this delicious meal.

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"Tomato Basil Chicken Soup"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • One can tomato basil soup, Progresso
  • 1/2 can Goya black beans (about one cup)
  • 1 pound uncooked tenderloin chicken, cut into one inch chunks
  • 1 teaspoon Montreal chicken seasoning
  • 6 baby carrots, cut into one inch pieces (about one cup)
  • 3 celery stalks, trimmed and diced, (about one cup)
Instructions
  1. Use a crockpot.
  2. Pour tomato basil soup into the pot, then add black beans.
  3. Place the uncooked chicken chunks on top of the black beans.
  4. Sprinkle the Montreal chicken seasoning on top.
  5. Add carrots and celery and stir entire pot of ingredients until mixed.
  6. Cover and cook at medium high heat for first hour, then drop to low for another hour, stirring every 30 minutes.
  7. Celery and carrots should be fork tender when done.
  8. Serve with garlic bread.
  9. Variation: Chin reveals that the recipe also works well with beef as the meat ingredient.
Notes
Tips:
If using a spaghetti pot on the stovetop, cover and cook on medium for the first half hour, stirring every 10-15 minutes. For the rest of the time, drop the temperature to low and simmer until carrots and celery are tender, stirring every 10-15 minutes.

If using a cooked chicken, chop the chicken into bite-sized pieces, drop into the pot and mix with the other ingredients. Cook on medium heat until veggies are tender, about 30 minutes, stirring every 10 minutes.

 

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KNR, p. 67 “I like pie!”

 

I love a great dessert. Cake, cookies, pudding, ice cream – they’re all tasty, but for me, the best dessert is pie. Cream pies, chocolate pies, fruit pies, potato pies? Bring ‘em on. I’ll eat ‘em all. Except coconut. Never could get used to the texture.

 

Sheila’s grandmother made a great white sweet potato pie, but would not share her secret! She moved away and I can’t get my yearly fix, so just before Christmas, we baked until we got the taste just right. Sheila baked – I ate. I could eat a whole pie by myself, no problem. I found the white sweet potatoes at the farmer’s market, so Sheila could practice, practice. They have a milder, sweeter flavor than the orange ones and they’re also good baked.

 

5.0 from 1 reviews
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White Sweet Potato Pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3-4 large white sweet potatoes (yields 2 cups mashed white sweet potatoes)
  • ¾ cup white cane sugar
  • ¼ cup brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla
  • 2 jumbo eggs
  • 5 oz. evaporated milk
  • 5 oz. half & half
  • 1 unbaked deep dish pie shell
Instructions
  1. Preheat oven to 425.
  2. Peel, then cut, 3-4 large white sweet potatoes into two inch chunks, and boil until sharp cooking fork can slide easily into the chunks (about 20 minutes, but don’t let them get squishy)
  3. Drain the potatoes thoroughly.
  4. Beat with electric mixer until consistency of stiff mashed potatoes.
  5. In large bowl, mix together 2 cups mashed potatoes and both sugars.
  6. One at a time, add sea salt, cinnamon, vanilla, eggs, evaporated milk and half & half.
  7. Mix until just blended.
  8. Pour into pie shell.
  9. Place on cookie sheet in center of oven.
  10. Bake at 425 for 15 minutes.
  11. Drop oven temperature to 350 and bake an additional 35 minutes or until center is set and knife inserted in middle comes out clean.
  12. Cool on pie rack for 1 hour.
  13. Serve with ice cream.
  14. Try to stop at one slice. 😉

 

Sheila’s family is from the South and she told me that white sweet potatoes are easily grown in home gardens down there.

 

Enjoy!

 

*Photo by Patti Phillips

 

 

 

 

 

 

 

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KNR, p. 248 “Pumpkin Pancakes (GF)”

 

I would eat pancakes for breakfast, brunch, lunch, and dinner on the weekends if the doc gave me the go-ahead. After our tasty experiment with the first gluten free pancake, it seemed a delicious option to make pumpkin pancakes. ‘Tis the season, after all!

There was lots of taste testing and I think the final, fluffy version is pretty good served with butter and syrup and sausages. They are a filling, substantial pancake and have become a family favorite.

P.S. Nobody ever keeled over after eating in the Kerrian Kitchen. Promise.

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Pumpkin Pancakes (GF)

The Kerrians
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes

Equipment

  • 1 large bowl
  • 1 whisk
  • 1 10-12 inch frying pan or griddle

Ingredients
  

  • 1/2 cup white rice flour
  • 1.5 cups brown rice flour
  • 1/2 cup fine ground Bob’s Red Mill almond flour
  • 1.5 teaspoons sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 cups cold water
  • 1/2 cup pureed organic pumpkin
  • 3 Tablespoons canola oil or almond oil
  • 1 teaspoon pure almond extract
  • 1 extra large egg (can be just the egg white), lightly beaten with fork
  • 1 teaspoon softened margarine for coating frying pan – (butter will burn)

Instructions
 

  • Whisk all dry ingredients together.
  • Slowly add water while whisking to keep the mixture from clumping.
  • Add pumpkin, oil, almond extract, and lightly beaten egg, and whisk until just combined.
  • Heat frying pan to medium, add margarine and spread to cover bottom of pan.
  • As soon as margarine starts to bubble, begin to make pancakes with 4” circles of batter in the pan.
  • Flip when pancake edges begin to dry and surface bubbles.
  • Done when lightly browned on both sides, about a minute or two each side, depending on the heat of your stovetop.
  • Remove to plate and serve immediately.

Notes

Recipe Tips:
Want fluffier pancakes with this GF recipe? Do not overmix the batter.  
Can be reheated in toaster. 
Can be frozen, but separate each with foil before putting in freezer containers.
If left in pile on covered plate in refrigerator, can be kept for four days.
Keyword gluten free, pumpkin

 

Extra tip: these ingredients deliver consistently excellent results.

Enjoy!

 

 

 

 

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