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Recipes: Gluten Free
Thai Chicken Soup
Serves 6
Ingredients:
- 4 cups of Imagine Organic Chicken Stock
- 2 Kaffir leaves left whole
- 3-inch piece of lemon grass stem minced
- 3-inch piece of fresh grated ginger
- 1-cup fresh cilantro leaves
- 1/2 cup medium shaved carrots rounds
- 1 bunch shredded lengthwise green onion
- 1 tablespoon medium curry powder
- 1/2 teaspoon cumin powder
- 2 small fresh red Thai chili, slivered
- 2 cups Raised Right Diced cooked chicken ½ white meat, ½ dark meat
- 1 cup cleaned and sliced and stemmed shitake mushrooms
- Salt to taste
Directions:
- Bring chicken stock to a boil in a medium soup pot with a lid.
- Add all the ingredients holding back the carrots and cilantro leaves, and lower heat to a simmer.
- Cook for 10 minutes, add the carrots and cilantro. Simmer a further 5 minutes. Remove Kaffir leaves before serving.
- Ladle soup into shallow soup bowls and serve immediately.
Creamy Tomato Pasta Sauce with Basil
Makes about 3 1/2 to 4 cups of sauce, enough for 8 to 12 oz. of DeBoles Gluten Free Rice or Corn Pasta
Ingredients:
- 1 onion, chopped coarsely
- 3 to 4 cloves garlic, minced
- 3 to 4 tablespoons olive oil
- 1 lb. tomatoes, diced (roma suggested) or 16 oz. can drained, diced
- 1/2 teaspoon red pepper flakes (optional)
- 2 teaspoon balsamic vinegar
- 3 cups Imagine Organic Creamy Tomato Soup
- 5 tablespoon fresh chopped basil
- 3 to 4 tablespoon parmesan cheese (optional)
- salt and pepper to taste
Directions:
- Sauté onions and garlic with a little salt over medium heat to soften.
- Add tomatoes and cook over high heat to wilt the tomatoes.
- Add remaining ingredients and heat until bubbling. Taste and adjust seasoning.
- Serve over hot DeBoles Gluten Free Pasta, garnish with grated parmesan and fresh basil leaves.
Braised Endive
Serves 6
Ingredients:
- ½ stick of unsalted butter
- 3 large Belgian endive, halved lengthwise
- 1 cup of Imagine Organic Vegetable Broth or Stock
- ½ cup of diced tomatoes
- Coarse kosher salt and coarse black pepper to taste
Directions:
- Melt the butter in a large skillet over a medium high heat, add the endives and brown well on both sides about 7 minutes.
- Add the vegetable stock and cover with a lid, lower the heat to a simmer and cook an additional 30 minutes.
- Place the endives on a plate, pour remaining stock over endive and garnish with diced tomatoes.
- Season to taste and serve immediately.
Broccoli and Cheddar Topper for Baked Potatoes
Makes topper for 4 potatoes
Ingredients:
- 1 clove garlic, minced
- 2 tablespoon olive oil or butter
- 1/2 onion, diced
- 2 cups broccoli florets
- 1/2 to 1 teaspoon Dijon mustard
- 1-1/2 cups cheddar cheese, grated and divided (1 cup for sauce, 1/2 cup for garnish)
- 2 cups Imagine Organic Creamy Broccoli Soup
Directions:
- Sauté garlic and onion in the oil or butter over medium heat until the garlic starts to become fragrant, about 2 minutes.
- Add broccoli florets and sauté until the broccoli is slightly tender, about 4-5 minutes.
- Add remaining ingredients and heat until bubbling. Add salt and pepper to taste.
- Pour over freshly baked potatoes that have been diced or cut in half.
- Garnish with remaining 1/2 cup cheese.
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