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soup

Venison Stew

Karen · 2 Comments

The forest service ranger brought us some venison the other day.  There are so many deer in this area that they are considered to be garden pests, so if they come into your yard and eat your plants, you are allowed to shoot them, even if deer season is closed.  While we don’t hunt, we don’t turn down the meat if it is offered to us.

FabGrandpa’s doctor at the VA put him on Prilosec for acid reflux, and told him he can no longer eat tomatoes, chocolate, spicey foods, or anything with caffeine. Because of that, I had to redo my stew recipe. I have always used tomatoes and tomato paste in my beef stew, so this was an experiment for me. It turned out pretty good.

3-4 tablespoons olive oil

1 large onion, chopped

4-5 cloves garlic, chopped

3-4 stalks celery, chopped

1 1/2 lbs stew meat (I used the venison I was given, you can use beef instead)

meat tenderizer

season salt

1/4 tsp black pepper

4 carrots

4 medium potatoes

32 oz beef broth

Heat the oil in a dutch oven or stew pot. Add the onion, garlic, and celery and sautee until the onions are clear. Meanwhile, sprinkle the tenderizer and seasoned salt generously on the meat.  Add to the pot with the sauteed vegetables, and cook until browned on all side. Add the potatoes, carrots, beef broth and pepper. Bring to a boil, then turn down the heat to low and simmer for 2-3 hours. Serve with corn bread or biscuits.

I made this and refrigerated overnight. The next day, I took the layer of fat off the top before reheating. This recipe is naturally gluten free, you just have to make sure the package of beef broth is gluten free. Always read your labels!

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Filed Under: Gluten Free, Recipes, Southern recipe Tagged With: Gluten Free, Recipes, soup

Gluten Free Mexican Seafood Soup

Karen · 4 Comments


When Jim and I were working in south Texas, one of our favorite restaurants, Las Margaritas, served a delish soup made with a white fish and shrimp. I asked Margarita for the recipe several times, but she wouldn’t share it. I want to believe that it was because she was one of those cooks who “just knows how” to cook something, and really didn’t have a recipe for it.

After we left Texas, I experimented for months, trying to reproduce that soup. This is as close as I can get without driving for three days.

Mexican Seafood Soup

Olive Oil
3-4 stalks of celery, coarsley chopped
1 large onion, chopped
2-4 cloves garlic, minced
2 (or 3 if you dare) jalapenos, seeded and chopped
1 16 oz can diced tomatoes
3 carrots, peeled and cut in chunks
3 medium potatos, washed and cut in chunks
3 cubes Shrimp bouillon (Caldo con sabor de camaron) w/ 1 cup water
OR 16 oz seafood stock
6 cups water
2 tablespoons cumin
1 teaspoon basil
1 teaspoon red pepper
1 teaspoon salt
2-3 shakes of tabasco sauce
1 bunch fresh cilantro if desired
1 lb tilapia or other firm white fish, cut in bite size pieces
1/2 lb shrimp, peeled and deveined
1 avocado, peeled and sliced
1 lime

Heat the olive oil in a dutch oven. Saute the celery, onion, garlic, and jalapenos until the onions are clear. Add tomatoes, cumin, basil, red pepper, tabasco, carrots, and potatoes. Put the bouillon cubes in 1 cup of water in a microwave safe container. Microwave for 4 minutes, until the water is boiling. Stir well to make sure the cubes are dissolved. Add to the dutch oven. If using the seafood stock instead, add it now. Add the rest of the water. Bring to a boil, then turn the heat down, cover the pot, and simmer for 40 minutes. Add the fish and shrimp, cover, and simmer another 10 minutes. Slice the avocado and squeeze lime juice over to prevent discoloration.

Ladle the soup into bowls, add a few slices of avocado, and a squeeze lime juice. Serve with corn or flour tortillas.

Or, just drive down to Pharr, Texas, walk into Las Margaritas, and order a bowl.

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Filed Under: Mexico, Recipes Tagged With: fish, gluten free recipe, mexican, shrimp, soup

Gluten Free Chicken Corn Chowder

Karen · 1 Comment

[ad#Home Page Above Posts]

I found a really good deal on chicken the other day—only 89 cents a pound for leg and thigh quarters. The only catch was that you had to buy 10 pounds of it to get that price. Those of you who know me know that I live in a tiny little travel trailer and have a tiny little freezer. That 10 pounds of chicken just about filled up the freezer. So I have been cooking chicken just about every day for the last week. In order to not have the same old thing day in and day out, I have been trying new things. The chicken of the day for today may be the most yummy thing made with chicken, EVER! If you have a gluten freedie that you feed, or even if you don’t this should be on your menu soon. It tastes like love in a bowl.

Chicken and Corn Chowder

2 cups cooked chicken, diced
6 cups chicken broth
2 tablespoons butter
1 onion, diced
1 celery rib, diced
3 shallots, diced
salt and pepper to taste
2 medium potatoes, peeled and diced
1 ½ cups frozen creamed corn or 3 ears fresh, scraped off the cob
2 oz evaporated milk
¼ cup sour cream
1-3 tablespoons potato flour (or regular wheat flour if you are not gluten free)

Put the chicken, broth, corn and potatoes in a dutch oven and bring to a boil. Turn the heat down and simmer for 30 minutes or until the potatoes are soft. In the meantime, melt the butter in a skillet. Add the onion, celery, and shallots and saute until the onions are translucent. Add the onion mixture to the dutch oven. When potatoes are done, add the evaporated milk and sour cream. Add flour and stir until desired thickness is achieved.

This is very good served with buttered gluten free bread or cheese toast.

For an interesting variation, add a couple of roasted, diced poblano peppers with the onions. Yuummmm!

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Filed Under: Cooking, Gluten Free, Recipes Tagged With: chicken, chicken corn chowder, chowder, gluten free recipe, Recipes, soup

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