Pot Pie Soup (Grain-Free)

Pot pie is one of those comforting meals that I could eat in any form – casseroles, hand-held, soups, mmmm. Fresh vegetables, diced chicken, creamy potatoes and a soothing base combine for a one-dish meal that screams YUM in my book. I lightened up this dish without sacrificing taste and included options for multiple dietary needs  I’ve had my mind set on making a version of chicken pot pie soup for months. After too many chilly winter days, I finally got the time (and energy) to cook this homemade meal that was just as delicious as I’d hoped it would be. I had planned to make some almond flour biscuits alongside the soup, but time got away from me so I opted for crackers instead. Next time I whip up this dish, a batch of biscuits will be on the agenda! 

Pot Pie Soup
Gluten-free, Grain-free, Nut-free, Dairy-Free Option, Vegetarian Option

Ingredients

3 Tbsp arrowroot starch or tapioca starch (can sub your fav gluten free flour & increase to 4-5 Tbsp but wouldn’t be grain-free)
2 Tbsp butter, ghee, Earth Balance or olive oil (use Earth Balance or olive oil for dairy free)*
2-3 cups chicken broth or homemade stock, divided (or vegetable broth for vegetarian option) – depends on how thick you like it
4 cups milk of choice (cows, unsweetened soy, coconut, rice, almond or a combo)
2 celery stalks, small diced
1 medium sweet onion, diced
8 oz sliced mushrooms
2  carrots, peeled and diced
3 cloves garlic, minced
1/4 tsp freshly ground pepper plus more to taste
1/2 tsp sea salt plus more to taste
1 tsp dried thyme
pinch of dried rosemary
1 1/2 tsp dried parsley or 2 Tbsp fresh parsley
4 yukon gold potatoes, diced small
3-4 cups cooked chicken or turkey breast, diced small (for vegetarian could sub 2 cup cooked lentils but may need to adjust seasoning)
1/2 cup frozen peas

Directions

1. Combine 1/2 cup of broth with the arrowroot (or tapioca) in a small bowl and stir until blended. Set aside.
2. In a large Dutch oven or soup pot, heat 1 Tbsp butter/ghee/oil over medium heat. Add celery, onion, mushrooms, carrots and sweat until onions and vegetables are cooked through, about 5-6 minutes.
3. Toss in garlic, salt, pepper and herbs and cook until fragrant, about 30 seconds.
4. Add broth, milk and potatoes and bring the mixture to a boil. Cover, reduce to a simmer and cook until potatoes are tender, about 10-15 minutes depending on the size of your potatoes. Add chicken and cook another 5 minutes.
5. Add the frozen peas and let cook for 1-2 minutes.
6. Whisk the arrowroot-broth mixture again and slowly add to the soup, and cook for 3 minutes until soup is thickened. Season with salt and pepper to taste. Serve and enjoy!

*I recommend using butter, ghee or Earth Balance to give a richness and buttery flavor to this dish Feel free to use the olive oil if you prefer though!

Chicken Florentine Meatballs (SRC)

I hope everyone had a lovely Thanksgiving! I enjoyed catching up with my family in Houston and soaking up some warmer weather.

In case you are all turkey-ied out and sick of pie, I have a light meatball recipe that is good for any time of the year. It’s loaded with veggies, free of grains and low in carbs for those of you who are on overload at the moment

These flavor-packed Chicken Florentine Meatballs were inspired by Kudos Kitchen by Renee since I was assigned her blog for Secret Recipe Club this month Not only is Renee super crafty in the kitchen, but she also paints glassware and tiles…she is all-around creative! After searching through all her yummy creations, I was set on her florentine meatballs. She referred to the bacon undertones of the dish though the actual recipe is sans-bacon, I was immediately intrigued and couldn’t wait to see for myself!

It has been a while since I had made homemade meatballs, and these spinach-filled, egg-free meatballs are full of flavor and were easy to make gluten free. I substituted the breadcrumbs for almond flour + Italian seasoning, cayenne pepper and a bit of sea salt for added flavor. I also used extra fine chopped spinach, making these balls quite green (hehe), reduced the amount of nutmeg and subbed onion powder for the raw onion.

As for the sauce, I used olive oil to keep the recipe dairy-free, reduced the salt as well as the pine nuts (they are pricey little guys!). I wound up boiling the sauce for a good 3 minutes to help evaporate the alcohol in the sauce and I opted to toast the pinenuts separately and use them as a garnish to maintain their texture. Overall, a very delicious dish and I could also detect a slight bacon undertone as well at times! I think adding crispy bacon or pancetta to the sauce would be a delicious (and indulgent) addition but it’s definitely not necessary in the least!

Florentine Meatballs (lightly adapted from Kudos Kitchen by Renee)

4-6 servings – 24 meatballs (egg-free, grain-free, dairy-free)

For the meatballs:

1 lb lean ground chicken or turkey (storebought or homemade)*
1 package frozen spinach, thawed and completely squeezed out of all the water (I used extra fine)
4 garlic cloves, minced
1/2 -1 tsp onion powder
1 tsp dried oregano
1/8 tsp fresh grated nutmeg
1 tsp pink Himalayan sea salt
1/2 tsp freshly ground black pepper
2 Tbsp olive oil
1 1/4 cups almond flour (or almond meal)**
1 Tbsp + 1/4 tsp Italian seasoning
1/4 tsp sea salt
2-3 shakes cayenne pepper, optional

For the mushroom-tomato sauce:

1 Tbsp olive oil or Earth Balance (could use butter or ghee but wouldn’t be dairy free)
1/3 cup pine nuts
8 oz baby bella or button mushrooms, sliced
1/4 tsp freshly ground black pepper
1 can BPA free diced fire roasted tomatoes, undrained
3 garlic cloves, minced
1/2 cup red wine
sea salt to taste

Directions

1. Mix together the first 8 ingredients (meat through pepper) and place in the fridge at least an hour for all the flavors to meld. In a small bowl, whisk almond flour through pepper and set aside.
2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. *After browning you’ll be placing the meatballs in the oven to cook all the way through*.
3. Using a tablespoon or a melon baller, shape the meat mixture into golf ball size balls and roll into almond flour mixture.
4. In a large skillet over medium-high heat, add 1 tablespoon of the olive oil and brown 12 meatballs (important not to overcrowd the skillet) on all sides.
5. Using a slotted spoon, remove the browned meatballs and place onto lined baking sheet and continue with the additional meatballs.
6. Bake meatballs for 18-20 minutes until cooked through and prepare the sauce.
7. In the same skillet you browned the meatballs, toast pine nuts over medium heat for 3-4 minutes or until golden, stirring continuously to avoid burning (no need to add oil). Remove from skillet and set aside (will be added as a topping).
3. Add olive oil and heat, then add mushrooms and cook for 3-4 minutes until softened and lightly browned. Season with black pepper.
4 Add the fire roasted tomatoes, garlic and wine, bring to a boil and let cook for 3 minutes.
5. Reduce heat to a simmer and continue cooking over medium heat until the sauce reduces and becomes slightly thicker (approximately 10 minutes). Season with salt and pepper to taste if desired.
6. Serve meatballs with sauce and toasted pine nuts, enjoy!

*I would recommend using lean and not extra lean as these meatballs might dry out.
**If you prefer to use 1 1/2 to 2 cups gluten free bread crumbs in lieu of the almond flour mixture, please feel free

View other recipes in this month’s blog hop:

Chipotle Chicken Tortilla Soup

I have been in quite the soup mood lately. I’m blaming it on the rainy, cold and windy weather.

All I want is to be bundled up on the couch with a blanket and a giant bowl of soup — with this chipotle chicken tortilla soup to be exact. It’s delicious, warms you to the core and fills you up!

Mmmmm comfort in a bowl

This soup can be made on the stove top or on in the Crockpot for an easy meal that will be ready when you get home after a long day. I opted for the quicker stovetop version made with a store-bought rotisserie chicken for an easy weeknight meal that made for scrumptious leftovers for lunch too!

I even made my own tortilla strips for an extra special touch! If you want a quicker route, you can easily substitute tortilla chips.

Chipotle Chicken Tortilla Soup (adapted from Food.com)

Ingredients

1/2 Tbsp olive oil, ghee, butter, or canola oil
3 garlic cloves, minced
1 jalapeno pepper, minced
1 small onion, diced
4 tomatoes, diced
2 tbsp minced cilantro
1 tbsp chili powder
2 tsp ground cumin
1 tsp freshly ground black pepper
1/2 tsp chipotle chili powder
1/2 tsp sea salt
6 cups homemade chicken stock or low sodium chicken broth (one 48 oz carton)
8 oz gluten free red chile enchilada sauce (I used All-Natural Frontera Red Chile*)
1 (15 oz) can no-salt added diced tomatoes
4 cups cooked and shredded chicken
1 can diced fire-roasted green chiles (or regular)
1 15-oz can no salt added black beans, rinsed and drained
1 cup yellow corn kernels, frozen (or no salted added canned, rinsed and drained)

For Topping/Garnish

Shredded monterrey jack and cheddar cheese (omit for dairy free)
1 avocado, diced
Cilantro, chopped
Lime wedges (this brightens the flavors! I wouldn’t leave this out)
6 corn tortillas, cut into 1/4 inch strips OR gluten free tortilla chips, crushed
Coconut oil or olive oil for sauteeing and sea salt (omit if buying chips)

Directions

1. In a large soup pot, add oil/butter over medium heat. Add garlic, jalapeno, and onion and saute for 2 minutes stirring frequently.
2. Add spices and saute for 30 seconds until fragrant and pepper and onion are fully coated.
3. Add remaining ingredients (stock/broth through corn) and bring to a boil. Cook for 2 minutes then reduce heat and simmer for at least 30 minutes to allow flavors to meld (60 minutes is recommended).
4. Meanwhile, (if you are making homemade tortilla strips) heat 1/2 tsp of oil in a medium skillet over medium heat. Add a handful of strips at a time and cook stirring frequently until crisp like a chip, about 3-4 minutes. Sprinkle with salt remove from pan. Repeat with remaining strips.
5. Serve soup in bowls and garnish with avocado, cheese (if desired), a squeeze of lime, tortilla strips and a sprinkle of cilantro. Enjoy!

Serves 6

*If you don’t have enchilada sauce, you can always substitute tomato sauce but the flavor will be altered

Recipes Notes: If you (or the kiddos in your family) don’t like texture or certain vegetables in your soup, puree the tomatoes, green chiles and onions with a bit of the stock/broth for a smoother base

For a crock-pot preparation, throw all of the ingredients except for the garnishes into the slow cooker and cook on low for 8-10 hours or high for 5-6 hours.

Cashew Chicken Lettuce Wraps – SRC

Move over PF Changs, these cashew chicken lettuce wraps are my new favorite! Plus, I don’t have to make a trip down all the way down to Colorado for a fix

Thanks to Kirstin at Troyer’s Loving Life blog, I can enjoy these hand-held wraps in the comforts of my own home at a fraction of the cost. I was assigned Kirstin’s blog this month for the Secret Recipe Club and the moment I spotted her recipe I was sold. I’d been craving PF Changs the past couple weeks and this recipe hit the spot and then some!

I made just a few tweaks based on the ingredients I had on hand (and needed to use up in my pantry). I subbed coconut sugar for the brown sugar in the teriyaki sauce and increased the ground ginger for some added heat based on my personal preference. In the chicken filling, I opted to use up my ground chicken in the freezer instead of breast meat in the original recipe, decreased the cashews to 1/2 cup and subbed water chestnuts for mushrooms for additional crunch (oh my yum!). I also added two cloves of garlic, crushed red pepper flakes and a drizzle of sesame oil based on my flavor preferences.

I am already craving these wraps after making them TWICE. I enjoyed them so much they are going to be put into my weekly regular dinner rotation. Thanks Kirsten, this one is real winner!

Cashew Chicken Lettuce Wraps
(Adapted from “Troyer’s Loving Life”)

Teriyaki Sauce:
2 Tbsp Braggs liquid aminos (or gluten free soy sauce or tamari)
1 Tbsp rice vinegar
1Tbsp coconut palm sugar (or could use honey or agave)
1/2 tsp ground ginger
1/8 tsp cayenne pepper
1 tsp Sesame oil

Chicken:
2/3 – 3/4 lb ground chicken (or chicken breast or tenders, diced in small pieces)
2 garlic cloves, minced
6 green onions, finely chopped
8 oz can sliced water chestnuts, chopped
1/2 cup chopped cashews
1-2 tsp Braggs liquid aminos or gluten free soy sauce
coconut oil (canola or other neutral oil works here too)
drizzle of sesame seed oil
3 shakes of crushed red pepper flakes, optional
8 butter lettuce leaves

Vegetable Topping:
2 carrots, peeled & Julienned
1/2 Tbs. Sesame Seeds

Directions
1. Mix all sauce ingredients, making sure the sugar dissolves.
2. Place oil in a non-stick pan and cook chicken till cooked through and lightly browned. Add garlic, green onions, water chestnuts, cashews and 1 tsp. soy sauce and cook for two minutes. Add teriyaki sauce and cook on medium-high until sauce began to carmelize a bit on the chicken, stirring frequently. Lower heat to “low” and continue to cook a bit longer or until your desired consistency is reached.
3. Drizzle with sesame seed oil to taste if desired and crushed red pepper to taste.
4. Spoon chicken mixture into lettuce leaves and top with carrots and sesame seeds. Enjoy!

check out other recipes from Group D this month!