{in the pot} Gluten Free Potato, Sausage, Navy Bean Soup: AKA :: Yellow Soup

This is my sons favorite thing to eat, his comfort food if you will. So, of course when opportunity knocks for any type of celebration what-so-ever this soup is requested and all family must be there to eat it....grandparents, cousins, aunts and uncles...it is time for "Mama's Yellow Soup". I make this about 4 times a year...always for birthdays, some time around the holidays when the family is gathered together again, and when my son isn't feeling well and on the verge of recovery. So enjoy "My Yellow Soup" from My kitchen to yours! This soup is the beginning of a tradition to be passed down in generations. I love beginning traditions with food.


Gluten Free Potato, Sausage, Navy Bean Soup: AKA :: Yellow Soup
by amy twomey

ingredients
1 large bag of big organic potatoes, whatever is available, skinned and chopped big
2 cups cream
1 yellow onion(optional)
1 tsp gf Worcestershire sauce
4 cloves garlic
salt and pepper to taste
celery seed
celery salt
cayenne pepper
nutmeg
shredded cheddar cheese
1 cup sour cream
2 small packages of gluten free sausages, grilled
green onion(optional)

Begin with soaking and cooking the navy beans. Then as they are close to be finished, drain and clean beans and add water filling the pot just over the beans. Bring to a boil again and then turn to medium heat. Take half of the beans out and pure them and put them back into the pot. Stir well. Now you are ready to peel the entire bag of potatoes, and add the potatoes to the pot. I add a handful of sea salt while boiling. Cook until potatoes are very mushy and soft.

Chop up the garlic, and onion(optional) and add to the pot with the cayenne pepper, nutmeg and salt and pepper to taste.

Stirring well and sure that the heat is medium to lo so the bottom of the soup doesn't burn in your pot. Water as needed. Add 2 cups of cream, sour cream, Worcestershire sauce, 1/2 tsp celery salt, and 1/2 tsp of celery seed, Turn heat to very low for a few hours(checking always and stirring, may need to add cream if needs more liquid). Add in 4 c. shredded cheddar cheese, stirring well.

Set out shredded cheddar cheese in a bowl for topping.

Add grilled sausage to the pot at the last minute and let cook for a few more minutes.
May also dice green onion as a topping(optional).

{in the pot} first gazpacho

Gazpacho is truly the taste of summer. Zippy, fresh, healthy. You can taste the sun in each tomato.

With a dollop of cool sour cream and a crouton... it is the best!

Unfortunately I am the only one in my family that enjoys it!

Ok maybe lily will join me in spirit!

It is so simple.

I like dill or really any fresh herb to taste ... oooh and a tad of cumin.

Gazpacho by ann (& adapted from Ina Garten)

2 hot house cucumbers - halved and seeded

3 red bell peppers (I always use a yellow, orange and red)

8 plum tomatoes (I use what ever tomato looks the best! - but not grape tomatoes)

2 red onions (1 is plenty for us)

6 garlic cloves

6 cups tomato juice - not v8

1/2 cup white wine vinegar (I prefer red wine vinegar)

1/2 cup good olive oil

1 tbls kosher salt

ground pepper

Now I also add:

pinch of cayenne

pinch of cumin

fresh herbs like dill

squeeze of lemon juice too

Chop the cucumbers, peppers, tomatoes, garlic and onions into 1 in cubes and process separately in a food processor. Combine all the chopped ingredients in a bowl and mix in the tomato juice, vinegar, olive oil and seasonings. Mix well and chill for 6 hours or more. Top with sour cream and a parmesan crouton and you have a golden, fresh soup to enjoy!

cheers!

{in the pot} chicken poblano tortilla soup

It was a warm soup on a cold cold day. Raining and dreary!

I can't wait for summer tomatoes!

After roasting the tomatoes, peppers, garlic and onions your house is going to smell amazing. I love when I have cooked something during the day and the kids come home and say, "what smells so good.!" Perhaps its a little love!

This soup was inspired by my good friend Sue. She makes a wonderful tortilla soup and shared the recipe. She continues to share this soup with friends and those who need a little warm soup on a cold day. thanks Sue!

chicken poblano tortilla soup by ann west

4 breast chicken poached, baked or roasted - meat shredded and rinsed.

8 - 10 medium tomatoes roasted

3 poblano peppers roasted

1 sweet yellow onion sliced and roasted

3 cloves garlic roasted

1 1/2 qt chicken broth

1 qt beef broth

cumin

bay leaf

salt & pepper

cayenne

Lightly rub all the vegetables in olive oil and roast in a 375 degree oven until browning and tomatoes have split. In the meantime poach your chicken breasts in your chicken broth until cooked. Remove the chicken, shred, rinse and reserve to the side. Add the beef broth and all of the roasted veggies when they are done. Bring to a boil and simmer for 15 min or so.

Whir the soup in batches until all the veggies are minced. Now this is key. Because the success of a great tortilla soup is the broth. Now you strain all of those yummy veggies out. It seems like such a waste. I haven't quite figured out what to do with those bits.

Once you have your broth strained, add all of your seasoning and simmer again.

Once you are ready to serve add the chicken. And garnish with some fresh cilantro, avocado, tortilla chips and salsa if you wish. Serve with a big salad, perhaps some roasted corn and some fresh hot tortillas. My kids like sour and cheese of course. enjoy!

{in the pot} alison's hominy tortilla soup

photo by amy twomey

I am loving me some tortilla soup this fall. You simply can not go wrong with a big bowl of tortilla soup. I love this one because it is so different from the tradition recipe. I got this recipe from my dear friend alison who has shared a great many recipes with me that have become family favorites throughout the years. This is a great recipe for a busy evening when you need to whip a speedy dinner together. It is not necessary to cook it for 30-an hour but I personally like too. You can prepare it and eat it after 15 minutes if you are in a really big hurry! enjoy.


alison's hominy tortilla soup by amy twomey

ingredients

1 yellow onion, chopped

2 T. butter

4 garlic cloves, chopped

1 can corn, do not drain

2 cans hominy, do not drain

2 cans black beans, drained and rinsed

2 t. cilantro

8 c. chicken broth

1 can rotel tomatoes

2 t. cumin

dash of cayenne pepper

salt & pepper to taste

saute onion in butter. add garlic, corn, hominy. Cook a few minutes and add all other ingredients and bring to boil. simmer for 30 min-1 hr with lid.

garnish with

monterey jack shredded cheese

avocado

tortilla chips crumbled up

over rice

*For some great Thanksgiving meal ideas be sure to check out amy and ann's {thanksgiving series} over at i am a celiac and dollop for 5 days of great recipes to inspire your Thanksgiving meal.

{in the pot} winter beef stew

Not a soup but close mind you. Stew is hearty, satisfying and comforting. I have made this for a "bear" feast at school for my kids when they were in third grade, for a dinner party and for friends when they need a meal; but I love just making it for us. Everyone eats, we talk, we enjoy! We leave the table full and satisfied. The broth here is killer. You need a good loaf of crusty bread to sop it up. I hope you enjoy!

winter beef stew by ann west

olive oil

4-5 slices bacon chopped

2 lbs beef chuck cut into cubes

pepper

4-5 small leeks - rinse well and slice (white and just the beginning of the green)

1 medium shallot diced small

6-7 carrots - peeled and chopped

5-6 parsnips - peeled and chopped

2-3 tbls brown sugar

1 1/2 - 2 cups beef stock

1 1/2 cups burgundy wine - a wine you would drink

2 tbls unsalted butter

2 tbls red currant jelly

2 tsp dried thyme

new potatoes - halved or quartered

6 cloves garlic, crushed and minced

3 tbls tomato paste

parsley to taste

preheat oven to 350 degrees.

In a large sauce pan heat the oil and cook the bacon until the yummy fat is rendered. Remove the bacon and begin to cook your beef in batches (peppering the beef as you go) until done and set aside. If you want a think gravy you can add a couple tbls flour to the beef but I like this with a true broth and no flour.

Saute the leeks, carrots, and parsnips and shallots in the skillet and sprinkle them with the sugar for 6 - 7 minutes and remove from the pan. Add the stock and the wine to the pan and scrape up those yummy brown bits. Swirl in the butter and the red currant jelly and thyme. Cook for a minute add the meat and add the potatoes and garlic and bring the mixture to a boil. Cover and transfer to the over for 45 minutes.

Remove from the oven and add the vegetables, tomato paste and a sprinkle of parsley. Stir gently and adjust the seasonings and return the casserole to the oven and bake uncovered for 45 more minutes.

This is great with a crisp salad, good bread and a glass of wine. enjoy.

{in the pot} quick mexican bean soup

photo by amy twomey

I first had this soup about a year ago at my friend Julie's house. She had a soup party and made all of her favorite soups that covered her range, each soup was spectacular. But this Mexican Bean one won for me. I re-created this soup three times over the next few weeks. I have a tendency of doing that. I do that with music too. I find something I love and burn it out. So now, I try to only make this for special occasions. It is scrumptious and deserves a very special occasion!

quick mexican bean soup by amy twomey via julie kay

ingredients
1 package of Hickory Smoked Bacon.
chop raw bacon, then cook in large sauce pan, fry to crispy
1 yellow onion, diced.
1 purple onion, diced.
4 jalapenos, seeded and diced.

saute {above items} in bacon grease (remove cooked bacon first and set aside).
add 2 TB pepper and 1 1/2 kosher salt.
cook until soft.
transfer to soup pot and add:
2 cans of pinto beans (large size cans) with juice, and when empty fill cans with water to add 2 pinto cans full of water, 1 can drained corn, and tie 1 bunch cilantro to add. Boil everything above for 5 mins, then simmer for 4 hours (or longer), in the last hour add bacon from earlier fry.

Remove cilantro before serving.
If you want you can chop fresh cilantro for garnish to add before serving.

{in the pot} yellow soup : potato

photo by amy twomey

This is my sons favorite thing to eat, his comfort food if you will. So of course when he turned nine last month his special request to me for a our "big family meal" was "yellow soup". So all of our family came over to celebrate his birthday and enjoyed a big bowl of yellow soup together. You can also add sausages to this for another meal. I make this a few times a year for my sons birthday, some time around the winter holidays when the family is gathered together again, and always when my son isn't feeling well and on the verge of recovery. Enjoy!

yellow soup by amy twomey

ingredients

1 large bag of big potatoes, Idaho, russet, whatever is available

1 bag of golden potatoes

2 cups cream

1 yellow onion

1 tsp gf worchestershire sauce
4 cloves garlic

2 leeks, (clean thoroughly and use white parts only)

sea salt

salt and pepper to taste

celery seed

celery salt

chicken broth, gluten free

cayenne pepper

nutmeg

shredded cheddar cheese as topping

1 cup sour cream

1 package of bacon, sauteed

green onion(optional)

Begin with peeling the entire bag of big potatoes, and boil in a full huge pot of water. I add a handful of sea salt while boiling. Cook until potatoes are very mushy and soft.

In a separate pot boiling the smaller bag of golden potatoes, peel them before boiling them and chopped them small in size, bigger then diced about 1/2 inch squares. Boil until soft, must watch carefully as they cook fast when they are diced small. drain as soon as they are ready before they get too mushy and set aside.

In the cuisine art chop the leeks, garlic, and onion and remove into a big bowl, set aside

Now in the cuisine art again add drained potatoes, not the Golden's though. Keep checking Golden's and turn heat off and drain those and set aside.

Make your soupy mashed potato consistency, adding chicken broth as needed. and add that to the big pot potatoes used to be in. Now add leeks, garlic and onion into the big pot. Add 2 cups more of chicken broth, 2 cups of cream, 1 1/2 tsp of pepper, 2 tsp of salt, 1/2 tsp celery salt, 1/2 tsp of celery seed, 1/3 tsp cayenne pepper. Turn heat to very low for a few hours(checking always and stirring, may need to add cream if needs more liquid).

Add drained golden diced potatoes to the big pot now, and stir well. Add 1 cup of sour cream.

Saute bacon in a pan and drain and chop up as a topping.

Set out shredded cheddar cheese in a bowl for topping along side the bacon.

May also dice green onion as a topping.

Serve with a green salad + gluten free bread toasted.

{in the pot} buffalo black bean chili

photo by ann west

Ok - the temperature dipped below 70 here in Dallas. That's chili weather for me. Chili is one of my families very favorites. We eat it as a main dish and then usually a couple days later throw is on hot dog or make nachos. We also like using Buffalo because it is much more healthy that beef. Chili for us is based on individual tastes. Some people like more chili powder, more onion. You have to make it your own. I hope you enjoy this start!

buffalo black bean chili by ann west

2 lbs ground buffalo

1/3 onion diced

2 cloves garlic crushed

2 cans tomato sauce

1 large can crushed tomatoes

4-6 cans black beans (i like Goya)

1 tbls cumin

4-6 tbls chili powder - to taste

cayenne - to taste

2 bay leaves

1tbls red wine vinegar

1tbls sugar

salt and pepper to taste

chopped pickled jalapenos (optional but good)

water or light beer to thin if it is too thick - beer gives it a little depth

Brown your buffalo and drain. Saute onion and garlic add the beef and the remaining ingredients. Let simmer for 20 -30 min and adjust spices. I like to make chili in the morning, then let it cool and reheat. This seems to bring out the flavors. Serve with cheese, jalapenos and sour cream. My kids love saltine crackers but I am going to try some of Amy's yummy corn bread! enjoy.

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This weeks recap on dollop and i am a celiac: A ton of great stews(vegetable, beef and chicken), rice variations(5), tacos, mac and cheese, salad dressings, chicken pasta, meatloaf, icing, banana foster. Seriously folks, it is time if you haven't already- to check out all the fun stuff over at dollop and i am a celiac. Way too good to pass up! We are eating really well these days, a little too well if you know what I mean(my jeans are getting tight!). Our husbands are digging this project too, infact I think they are both a tad spoiled. Oh no!

happy cooking, amy and ann