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Saturday, February 7, 2009

Check out this new GF Magazine (and a recipe)

Ooo! I love cooking. Don't you?

I made Chicken and Rice last night, and was all proud of myself for finding a gf soup base so that I could make a cream of chicken soup and actually eat the same dinner as my family. (Whoo!) It was awesome.

But, as often happens, with a small victory comes a reminder of how things used to be. I used to be able to flip randomly and happily through cookbooks and magazines, and simply stop at what caught my eye. Then, I would just make it. So long as I knew what the ingredients were, I was golden.

I feel that I am taking a step back in that direction today. Today, Linda over at The Gluten-Free Homemaker posted some interesting links, one of which was about a new magazine: Delight GF Magazine. I looked at the pages they had available online, and I bought a subscription. I cannot WAIT for the first one to come, especially since one of the editors is the Celiac Princess.

I'll tell you how it is once I get a copy! For now, here's the recipe I promised you:


Chicken and Rice, traditional (NON-GF: see below for GF soup mix.)

1 stick butter
1 can cream of chicken
1 can cream of mushroom
1 can cream of celery
2 cans water
1 package boneless chicken, 6-8 pieces (white or dark meat)
1 cup of rice

1. Mix together the first 5 ingredients in a saucepan, heat until bubbly.
2. Pour a little soup into a 13x9 baking pan, just enough to cover the bottom. Lay the chicken evenly in next, then sprinkle the rice evenly over top of the chicken. Finally, pour the remaining soup in, taking care to completely cover the rice. (If any rice is sticking out the top of the soup, it will dry out and become crunchy instead of absorbing the soup.)
3. Bake at 350 for about an 40 minutes - hour; bake longer if you want the soup to be more completely absorbed. The top will brown up and get bubbly.

**For my non-chicken eating friends: feel free to substitute! Use boneless pork (tenderloin or sirloin chops), and replace the cream of chicken with a second can of the cream of mushroom or the cream of celery soup.

**For my non-gluten eating friends: You only need to change out the soup. Baking time is the same. The soup recipe that I used was super simple, and comes from The Gluten Free Gourmet Cooks Comfort Foods book.
Cream soup base: (p.277)
1 cup milk powder (or milk powder substitute)
1 cup white rice flour
2 T dried minced onions
1/2 t pepper
1/2 t salt
3 T powdered soup base

To make the soup (makes 1 cup soup):
1. In a small saucepan, blend 3 T of the base with 1/4 cup cold water.
2. Add 1 cup water or chicken stock and cook over medium heat, stirring, until soup thickens.

NOTE: I could not find a powdered soup base, what I found was more of a paste, and I simply added 1 t of the base for each cup of soup that I was making. This particular base says "gluten free" on the front left of the label and does not require refrigeration. I found it near the spaghetti sauces. It took me forever to find it because I had no idea what I was looking for, so I thought I'd include a picture for you.


Enjoy your chicken and rice!

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