Creamy Spinach-Mushroom & Pasta Soup ~ Gluten Free!

Creamy Spinach-Mushroom & Pasta Soup ~ Gluten Free!

This is one of the BEST soups I have ever tasted! It’s also SO easy to make, sending this recipe right to the top of my Favorites list 😉 Full of freshness and comfort!
Thank You, as always, to The Pioneer Woman for sharing the original version of this delicious soup ~ I have tinkered with the ingredients a bit in order to make it GF and allergy-friendly for my family 🙂

  • 1/4 Cup Olive Oil (I use the milder version, so it doesn’t compete with the other flavors)
  • 1 1/2 Cups Mushrooms (Chopped)
  • 1 tsp Dried Thyme ((or 1 Tbsp Fresh))
  • 1 tsp Kosher Salt
  • 2 tsp Italian Seasoning ((*I make my own blend by combining 1 1/2 tsp dried Oregano, 1 tsp dried marjoram and 1/2 tsp dried Basil ~ this makes 3 tsp, so you will have 1 extra tsp to use later))
  • 1 1/2 tsp Minced Garlic (I use the already-minced Garlic in a jar)
  • 1/4 Cup Gluten-Free All Purpose Flour
  • 6 Cups Vegetable Broth (I use the Low Sodium Version)
  • 1 Cup Heavy Cream (For a little bit lighter version, I substitute 1/2 Cup of the Heavy Cream with 1/2 Cup Whole Milk)
  • 2 Cups Gluten-Free Pasta, dry (We like the Bow-Tie Pasta or the Little Shells for this recipe)
  • 4 Heaping Cups Baby Spinach
  • Ricotta Cheese, for serving ((optional))
  1. Heat the Olive Oil in a large pot (Dutch Oven) over medium heat.
  2. Add the Mushrooms, Thyme and Salt; cook until the mushrooms are browned and soft (about 5-7 minutes).
  3. Add the 2 tsp of Italian Seasoning and the Garlic; continue cooking for about 1-2 minutes.
  4. Next, sprinkle the GF Flour over the Mushroom mixture and stir until evenly coated.
  5. Stir in the Vegetable Broth and bring to a low boil; reduce temperature to Low and cook until the mixture thickens (about 8-10 minutes).
  6. Slowly pour in the Heavy Cream, mixing thoroughly.
  7. Add your choice of GF Pasta to the pot and continue cooking until the pasta is al dente (about 5-8 minutes, depending on the type of pasta).
  8. Lastly, add the Spinach and cook until it wilts ~ about 1 minute.
  9. Serve with a dollop of Ricotta Cheese, if desired.
    Enjoy 🙂
Appetizers, Dinner, Lunch, Main Dish, Side Dish, Soup, Stew



Red Curry & Pineapple Lentil Stew with Rice

Red Curry & Pineapple Lentil Stew with Rice

This delightful dish is one of my “go to” recipes for when I’m in the mood for a sweet, savory and filling vegetarian meal…although, I have added shredded chicken to this dish and it’s delicious! I hope you enjoy this easy and yummy stew 🙂

  • 1 Small Onion
  • 4-5 Cloves Garlic (Or 2 1/2 tsp already minced garlic from jar)
  • 2-3 tsp Ginger Paste (This is found in the produce section; or can use 2 sugar-cube size chunks of fresh ginger )
  • 1-2 Tablespoons Olive Oil (I used 2 Tablespoons)
  • 2 tsp Gluten Free Soy Sauce (I used low sodium type)
  • 1 28 oz. Can Crushed Tomatoes
  • 1 20 oz. Can Crushed Pineapple (Do not drain the juice…use the entire contents of can)
  • 1 20 oz. Can Pineapple Tidbits ((optional) I usually use 3/4 of the can)
  • 1-2 Tablespoons Red Curry Paste (I add 1/2 Tablespoon at a time and taste-test as stew simmers…I usually add 1 1/2 T total)
  • 1 1/2 Cups Lentils (I use the Green variety)
  • 2 Cups Water
  • 1 1/2 – 2 Cups Plain Coconut Milk (Added 1/2 cup at a time until desired consistency is reached)
  • 1/8-1/4 tsp Ground Cinnamon
  • 2-4 Cups Rice, cooked (Any variety is fine; amount is up to you)
  1. Gather the ingredients.
  2. Using a food processor, finely mince the Onion, Garlic and Ginger.
  3. In a large skillet, heat the Olive Oil over medium-low and add the minced Onion mixture. Saute for about 5 minutes.
  4. Add the Soy Sauce, Crushed Tomatoes, Crushed Pineapple and 1/2 Tablespoon at a time of the Red Curry Paste to the skillet. Mix until well-blended. Let cook down for about 5-7 minutes.
  5. Next, add the Lentils and Water. Reduce temperature to low and Simmer for about 20 minutes.
  6. Lastly, add the Coconut Milk (1/2 Cup at a time) and Cinnamon (add some Pineapple Tidbits at this point, if you’re adding them). Mix well and continue simmering for at least 15 minutes.
  7. Once the Lentils are tender, serve over cooked Rice or all by itself. Enjoy!

This recipe is so versatile and easy…add, replace, increase or decrease ingredients as you desire (i.e. we like our Lentil Stew on the sweet side, so I add the entire can of Crushed Pineapples and 3/4 of the can of Pineapple Tidbits).

Appetizers, Lunch, Main Dish, Soup, Stew



Mexican Chicken & Rice Soup

Mexican Chicken & Rice Soup

This soup is warm, hearty and filling…making it perfect for these cold Winter days! I particularly like this soup because it’s not only wonderful on Day 1, but also gets tastier and thicker as time goes by. Top with your favorite toppings, such as avocados, sour cream, shredded cheese, chopped onions, lime, etc. Enjoy 🙂

Soup

  • 2 Tbsp Olive Oil
  • 1-2 Garlic Cloves (Finely Chopped)
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Chile Powder
  • 1 Can (14.5 oz) Crushed Tomatoes
  • 6 Cups Chicken Broth
  • 2-3 Boneless Skinless Chicken Breasts
  • 1 Cup Rice, uncooked (I use Basmati or Jasmine)
  • Salt (to taste (optional))
  • Pepper (to taste)

Toppings (The Sky is the Limit!)

  • Avocados (Cut into bite-size pieces)
  • Chopped Onions (Green or White…any variety)
  • Shredded Cheese
  • Sour Cream
  • Croutons
  • Lime Juice
  1. Gather the ingredients.
  2. In a large Stock Pot (or Dutch Oven), heat the Olive Oil over medium-low. Add the Garlic and cook for 2-3 minutes or until Garlic starts to turn a light golden brown.
  3. Add the spices (Coriander, Cumin and Chile Powder) and cook for 1-2 minutes.
  4. Next, add the Chicken Broth and Tomatoes. Increase the temperature to medium-high or high and bring to a simmer, stirring constantly.
  5. Once the mixture starts to bubble, decrease the temperature back to medium-low and add the Chicken Breasts. Cook for about 10-12 minutes, stirring often and turning the Chicken Breasts over halfway through to evenly cook.
  6. Remove the Chicken Breasts from the pot, placing on a cutting board to be shredded once it’s cool enough to handle.
  7. While Chicken is cooling a little, add the Rice, Ground Pepper and Salt (if adding). Continue cooking over medium-low heat while you shred the chicken.
  8. Add the shredded Chicken back into the stock pot and continue cooking until the Rice is thoroughly cooked (about 15-20 minutes, depending on the type of Rice you use).
  9. Serve the soup with the assortment of toppings.
    Yummy!
Lunch, Main Dish
Mexican