Gluten Free Cream of Tomato Soup

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As I’ve said in a previous blog, I am going to feature other bloggers once in awhile. This time its my  dear friend Laurie over at The Frugal Farmer . I am posting the recipe for  a soup I made for her, which she recently requested. It honestly is one of the best tomato soups I’ve ever made, and the only recipe I now use.

Yes, it is a little putzy, but it is well worth the effort. I double the recipe and freeze half before adding the cream. It’s then easy to defrost, reheat and add the cream and brandy. (I use brandy, but you can use sherry if you prefer)

The original recipe is not gluten free, but I have modified it to be gluten free by using my gluten free Artisan Flour Blend by Pamela’s. If you are not gluten intolerant, just use all-purpose flour.

Cream of Tomato Soup- Gluten Free.

2 (28oz) cans whole tomatoes packed in juice, drained reserving 3 cups of the liquid. Put a strainer over a bowl to catch the seeds and keep the juice, and carefully open the tomatoes, pushing out the seeds and juice.

1.5 tbsp dark brown sugar

4 tbsp unsalted butter

4 shallots, minced

1 tbsp tomato paste

pinch of allspice

2 tbsp gluten free all-purpose flour

1.75 cups low-sodium chicken broth

1/2 cup heavy cream

2 tbsp brandy or sherry

salt and cayenne pepper to taste.

Preheat your oven to 425deg, line a rimmed baking sheet with foil and place the seeded tomatoes in a single layer on it, sprinkle with the brown sugar and bake in the oven for about 30 minutes until they are beginning to color and the juices have evaporated. Peel the tomatoes off the foil and set aside.

Melt the butter in a large saucepan over a medium heat, add the shallots, tomato paste and allspice. Lower the heat to low, and cook, stirring often, until the shallots soften (about 5-10 min). Add the flour and stir to combine, cook about 30 sec. Whisking constantly, add the chicken broth, reserved tomato juice and the roasted tomatoes. Cover the pot, increase the heat to medium and simmer until the flavors marry, about 10 minutes.

Strain the soup in to a bowl. Place the solids in a blender, add about a cup of the liquid and puree until smooth. Add this back to the rest of the liquid, and put back in the sauce pan. (Rinse or wipe out to ensure no chunky bits are left behind)

[soup can be frozen at this point]

Add the cream and brandy, season to taste and enjoy! (do not boil the soup once you have added the cream. To reheat, bring to a simmer, then serve)

Below is a photo of the leftovers from a reunion Christmas cookie decorating party for my oldest and her high school friends. I have not made this soup in awhile, so I don’t have a current photo. My apologies.

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Gluten Free Buffalo Style Chicken Finger Lettuce Wraps

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Last week I was cleaning and reorganizing my cookbook library shelves. Some people collect dishes, spoons or other knick knacks, I collect cookbooks. Sure, I use the gift of the internet just as well as anyone for cooking recipes and inspiration, but I love the tactile feel of a cookbook. I love to read the recipes, flip through the pages and let my mouth water with the photographs. Let’s face it, even in this high technology world we live in, there will never be a replacement for the touch and feel of a cherished, worn, food stained and well loved cookbook. (This goes for all books in my opinion) 

I took the opportunity, while cleaning (all 140 of them, yes I have issues!) to check their condition, relevance, and thumb through the color pictures when I stumbled upon one of my more recent purchases that I’ve yet to make something from. It is The American Test Kitchens HEALTHY Family Cookbook. I have the regular version (see here) that I adore and use all the time. They both are the same format, ringed binder books that come with the tabs separating the sections. When you get the book, you have to place the tabs in between the pages. It’s a great concept actually, because it forces you to thumb through the pages and well, it’s hard not to be inspired not to cook SOMETHING after looking at all that great food! This particular book was still in it’s plastic wrap, so I took the time to put the tabs in place. While thumbing through, I noticed a cute section in the back labeled “Kid Friendly”. Curious, I looked through the section and found a recipe for chicken fingers. Nowadays, I always look at recipes through the lens of Gluten Free. How can I modify, what can I switch out, ect? This recipe is a baked chicken fingers which uses Panko bread crumbs to get that crunchy ‘fried’ texture/taste without having to deep fry them. Bummer. Panko is wheat, and so I moved on finishing my project for the day. 

Providentially, that next week while shopping at the little grocery I frequent, I was scanning the shelves as I walked the aisles. This is something I love to do. Some people window shop at the mall, I window shop at the grocery. There, next to the regular Panko was Gluten Free Panko!!! Those chicken fingers were still on my mind, so I snatched the last bag (I learned they cannot keep them in stock, they are THAT popular) and headed home to whip up a batch for my gluten intolerant daughter. 

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That night for dinner we had, what I can best describe as a hybrid between buffalo wings and chicken lettuce wraps, and they were AMAZING. I served the chicken with side sauces of homemade honey mustard (gluten free), homemade low-fat ranch, Franks Red Hot Sauce, and gluten free BBQ sauce. I had Butter Lettuce leaves on hand, so that is what I used as a vehicle to get it in to our mouths! A side of carrots, celery and radishes, and it was really a fun and tasty meal. Below is the recipe which I have modified from the original to be gluten free. 

My daughter was tickled pink and remarked how she had not had a chicken finger for over a year, since she was diagnosed, and honestly it had never occurred to me to make them! I forget how much out there is breaded, floured or deep fried with wheat products. As an adult who doesn’t eat at fast food joints anyway, I hadn’t noticed on our new gluten free diet. But as a teenager who goes out with her friends to eat at places like that, she had missed being able to have something as simplistic as a breaded chicken finger. Well, no more. This recipe is a keeper. Now make a double batch and freeze the rest, so she can microwave them up and have chicken fingers anytime. 

Gluten Free Baked Chicken Fingers

2 cups gluten free Panko (if you are not gluten free, you can use regular)

2 tablespoons vegetable oil (you could use olive oil but it will change the taste)

1/2 cup gluten free flour (i used Pamela’s Artisan Flour); 1 tsp garlic powder; 1/8 tsp cayenne powder (this is your dredge, combine them together)

3 large egg whites; 1 tbsp water; 1 tablespoon gluten free Dijon mustard; 1 tsp fresh minced Thyme, or 1/4 tsp dried.  (this is your wash, whisk these together)

1.5 lbs boneless, skinless chicken breasts cut in to 3/4in wide strips

Preheat the oven to 475 deg. Line a low rimmed jelly roll pan with foil and put a metal (heat safe) cookie cooling rack inside or across the top. (this allows the airflow to cook the chicken evenly) Toss the Panko with the oil, and in a skillet, toast the Panko till it looks golden, stirring often. Remove to cool. Mix up your dredge and wash and put in shallow pans or bowls that you can easily toss the chicken pieces in. Cut your chicken breasts in to strips, season with salt and pepper. 

Spray your wire rack with Pam (or any vegetable oil spray). Working with a few pieces of chicken at a time, dredge in the flour, then the egg wash, then in the Panko and lay on the wire rack. When done with all the chicken, spray the tops of the chicken pieces with Pam and bake for about 10-12 minutes until cooked through. 

Serve with your favorite sauces, ranch, blue cheese (be careful with blue, most are not GF), BBQ sauce, honey mustard or even horseradish. 

Admit it. You want these, don’t you?! 

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Goat Milk & Honey Panna Cotta

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Goat Milk & Honey Panna Cotta

My daughter is lactose intolerant and she takes a Lactaid to negate most of the effects. We aren’t quite sure if she is intolerant of the milk protein, but large amounts of dairy, especially cream dairy does not agree with her. As such, I’ve had to learn how to modify her favorite dessert: Panna Cotta

While standing in front of the dairy case, I spotted Goat Milk. Hmmm, I wondered how that would taste in a Panna Cotta? I grabbed a carton and sped home to whip up a batch. Honey is a natural companion to goat, and the real vanilla bean gives it added punch.

It turned out so well, I think this will be a semi-regular dessert to have around the house. While tinkering with the milks, I also leaned the recipe out tremendously. I made a quick jam out of frozen blueberries to go on top. I hope you enjoy this extremely tasty version of Panna Cotta as much as we do. The best part is, you can enjoy and not feel guilty!

Goat Milk & Honey Panna Cotta

2 cups goat milk
1.75 cups lactose free milk (I use 1% organic)
.25 cup heavy cream
1/3 cup honey
1 tbsp sugar
pinch of salt (I used Himalayan pink)
1 package gelatin (1 tbsp)
1 vanilla bean, split and seeds scraped

In a 2qt saucepan, add 1 cup of the milk, the vanilla bean & seeds, and sprinkle the gelatin over the top. Let sit for 5 mins to bloom.
Bring this mixture to just under a boil. Bubbles will appear around the edges of the pan, the gelatin will dissolve as well as the sugar and honey. Let steep for 5 mins to extract flavor from the bean. Remove the bean add the rest of the milks, stir to combine.

Portion out in to serving dishes. I like to serve mine in wine glasses, but ramekins work well to. This makes 6 generous servings. Cover with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours.

Serve by itself, or garnished with a homemade jam, berries, mint and a little whipped cream.