Category: Holiday

Chocolate Hazelnut Rice Pie Tartlets

Rice Pie (Torta di Riso) is a traditional Italian dessert served at Easter.  When I was growing up, every Italian household had Rice Pie during Easter week and it is still widely enjoyed today.  You might be surprised to know that the recipe contains no flour at all and most of the ingredients are naturally gluten free!

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I jazzed up the plain rice pie we had as kids with toasted hazelnuts, candied orange peel and chocolate chips.  Instead of a pie dish, I opted for this mini fluted tart pan to create 6 individual servings.  Perfect for small Easter gatherings!

Ingredients:

Preparation:

Spread the hazelnuts on a baking sheet and bake for 5 minutes at 325°.

Line the tart pan with paper baking cups and mist with cooking spray.

Add milk to a saucepan and heat to a simmer.  Add the rice and stir.  Next stir in the sugar, vanilla and ½ tsp. hazelnut extract.

Reduce the heat and simmer uncovered on low for 45 minutes.

Hint!  Do not walk away while the rice is cooking!  You will need to stir frequently and watch that it doesn’t burn or boil over!  

Remove the cooked rice from the stove, transfer to a bowl and let it cool slightly before combining the rice with the egg mixture (you do not want to cook the eggs).

Whisk the eggs and ricotta in a large bowl. Add the remaining ½ tsp. of hazelnut extract.

Fold in the toasted hazelnuts, candied orange peel and chocolate chips.

Gradually add the rice to the egg mixture, one scoop at a time to temper the eggs.  Stir well after each addition of rice until it is completely incorporated.

Divide the mixture evenly among the 6 cups, each should be about 2/3 full (they will rise to the top during baking).

Bake at 325 degrees for about 25 minutes.  Check with a toothpick and touch the center with your finger (it should feel set, no liquid). Remove from the oven, and while still warm, brush the tops lightly with Frangelico (optional, if serving to adults).

Cool completely in the pan.

Serve the tartlets at room temperature or chilled.  Before serving, dust with cocoa powder and powdered sugar.

This showstopper of a dessert is bound to become one of your Easter favorites!  I know it will at our house!

Notes ♪♫ Carnaroli Rice is widely regarded as the best for making risotto and it is worth seeking out if you can’t find it at the grocery store.  It is a high-quality short grain rice with a wonderful texture that is perfect for making risotto that is creamy but firm.  If you cannot find Carnaroli rice locally, it is available here on Amazon or substitute Arborio rice.

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Gluten Free Hot Cross Buns

“One a penny, two a penny,
Hot-cross buns!
If you have no daughters,
Give them to your sons!”
~Mother Goose

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This recipe was adapted from one that I saved from the King Arthur website in 2012.  I used the Artisan Flour Blend from Better Batter (* see notes) and adjusted the liquid per instructions.  The verdict- amazing!  Hot Cross Buns were always an Easter favorite, and I am thrilled to be able to enjoy them again!

Shop Better Batter and use my Promo code MGFC30 at checkout for 30% off any non-sale item! 

Adapted from King Arthur Baking Company

Ingredients:

  • For the dough
  • 1/4 cup rum
  • 1/2 cup raisins (I used Sunmaid)
  • 2-1/2 cups milk, warmed
  • 2-1/4 tsp. instant yeast
  • 2 eggs plus 1 yolk (reserve whites)
  • 6 tbsp. butter, softened
  • 607 g. Better Batter GF Artisan Flour Blend
  • 1/4 cup brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1-3/4 tsp. salt
  • 1 tbsp. baking powder
  • 1 egg white, reserved from above for brushing
  • 1 tbsp. milk, for egg wash
  • For the Icing
  • 1 cup + 2 tbsp. powdered sugar
  • 1/2 tsp. vanilla extract
  • pinch of salt
  • 4 tsp. milk

Preparation:

Line a 9″ x 13″ baking dish with parchment paper and mist with cooking spray.

Place the rum and raisins in a small bowl to soak while you make the dough.

Microwave the butter on low for 30-45 seconds to soften.

Add milk to a microwave safe container and microwave 1-1/2 minutes. Whisk in the yeast and let it proof for 15 minutes.

Separate one egg and set aside the whites.

Whisk the yolk with the remaining 2 eggs.

Add the dry ingredients, flour through baking powder, to the bowl of a stand mixer and whisk thoroughly.

Add the butter, eggs and milk/yeast mixture and mix together on low with the paddle attachment.  It will look like wet pancake batter at this point.  Increase the speed and beat for 5 minutes to form a sticky, soft dough.

Finally, add the rum-soaked raisins and their liquid, mixing for one more minute to incorporate.

Gather the dough together in the bowl, cover and let it rest for 10 minutes.

Turn the dough out onto an oiled cutting board (mist it with cooking spray) and use a bench knife to divide it into 12 equal pieces.

With oiled hands, roll each piece into a ball and arrange in the prepared pan.

Cover the pan with plastic wrap, and let the buns rise until puffy and touching one another, about 20 minutes.  Preheat the oven to 375º.

Whisk the reserved egg white with 1 tbsp. milk, and brush over the buns.

Bake for 30 minutes, or until golden brown and the internal temperature reaches 205º (check with a thermometer).

Remove from the oven and cool completely before frosting (** see notes)

Whisk the icing ingredients together, and spoon into a pastry bag.  If you don’t have a pastry bag (I don’t), use a clean zip top plastic bag with the tip of one corner snipped off.  Pipe the cross over each roll.

Be sure the buns are completely cooled before frosting.  They smell so good- you will want to eat them right out of the oven!  Try to resist, because they need time to set (or the centers may be gummy).  Plus, if you frost the buns while they are warm the glaze will melt away.  Patience!

Notes ♪♫ I used and recommend Better Batter Artisan Flour Blend for this recipe.  This flour requires twice the liquid of typical recipes, so if you use another flour, you will need to adjust the liquid to flour ratio.  Start with half the milk (1-1/4 cup) and only add more if needed, 1 tbsp. at a time.

Do you need special cookbooks for gluten free baking?  During the first year following my Celiac diagnosis I donated most of my old cookbooks, thinking I could never use them again.  I was so wrong!  I wish that I had known the truth, that most mainstream recipes can be adapted to gluten free, often with an exchange of one or two ingredients!

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Megan’s Gluten Free Irish Soda Bread

St. Patrick’s Day is right around the corner, and I can’t wait to make this delicious Gluten Free Irish Soda Bread.  The recipe comes to us courtesy of Megan at “Megan P Gluten Free”, who shared the recipe with me a few years ago.  One look at this bread and I knew that I had to make it, especially when I learned that she used my favorite flour, Better Batter!

Thank you, Megan, for the recipe!  You can follow Megan on Instagram, where she shares great content on how to travel, cook and eat gluten free!  Be sure to visit and tell her I sent you!

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Megan’s Lucky Gluten-Free Irish Soda Bread 

Ingredients:

Note:  When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item! CLICK HERE

Preparation:

Preheat the oven to 375°F.  In a large mixing bowl, combine the sugar, flour, baking powder, baking soda, salt, raisins, and caraway (if using).  Stir until the mixture is thoroughly combined and the raisins are fully coated with the flour mixture.

In a separate bowl, mix together the yogurt, buttermilk, and eggs until combined.  Make a well in the middle of the dry mixture.  Pour the wet ingredients into the dry.  Mix the dry and wet ingredients together until well combined with a spatula – no mixer or beater required.

The batter will be slightly sticky.  Grease an 8” round pan (see notes***) and sprinkle with a very small amount of flour.  (I added a few strips of parchment for extra insurance.)  Spoon the batter into the pan.  Gently press the dough with your fingers, leaving the rough surface for an authentic look, but you can smooth it down if you prefer.  Sprinkle a very small amount of flour on top.  Take a paring knife and cut a cross on the top of the loaf.  Place into the hot oven on the middle rack and bake for 60 minutes.  Then cover loosely with aluminum foil if already golden brown and bake for another 20-25 minutes or until the outside is firm and crusty.

The loaf should sound hollow when tapped when it is cooked through.  Remove from the oven and let cool for 10 minutes before turning out onto a wire rack.  Allow the loaf to fully cool before slicing. Slather with good quality Irish butter and enjoy!

Notes ♪♫

**Megan’s recipe called for 4 cups of flour, which she measured by spoon and level method.  I always bake by weight and used 600g. of Better Batter Original Blend (converted at 150g. per cup).

***Megan used an 8″ cake pan.  I used my 8” KAF bread baking bowl and it was just perfect to create a nice round loaf.  You can find the bowl here on the King Arthur website.

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Gluten Free Sausage Cheese Ball Appetizers

These little one bite appetizers are the bomb!  Proof that gluten free does not have to be complicated, this easy recipe is perfect for all your party and game day get togethers.  You may want to make a double batch, they’re that good!

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I used Premio Mild Italian Sausage in this recipe, but you can change it up and use a sweet or hot sausage, just check ingredients for gluten.

For the pancake/biscuit mix I used and recommend Better Batter.  It works well in this recipe, and no one will know it’s gluten free!  Plus, this mix has so many other uses, you know the extra won’t go to waste.

Ingredients:

  • 2 tbsp. onion, small dice
  • 2 tbsp. celery, small dice
  • 1 tsp. olive oil
  • 1/2 cup mild cheddar cheese
  • 3 tbsp. gluten free pancake/biscuit mix
  • 1/4 tsp. garlic powder
  • 1/8 tsp. crushed red pepper
  • 6 oz. mild Italian sausage (about 2 links), casing removed
  • 1/4 cup egg whites
  • cooking spray
  • 1/2 cup gluten free BBQ sauce, for serving

Preparation:

Chop the onion and celery into 1/4″ pcs.  Add to a small nonstick skillet with 1 tsp. olive oil and cook over medium heat until translucent.  Set aside to cool.

In the same skillet, partially cook the sausage.

Transfer the sausage, onion and celery to an electric chopper and pulse a few times to break it up.

Mix the cheese, pancake/biscuit mix, garlic powder and crushed red pepper together in a small bowl.

Add the sausage, onion and celery mixture with 1/4 cup egg whites.

Using your hands, gently toss and mix everything together without squeezing.

Preheat the oven to 375º.  Line a sheet pan with foil and mist with cooking spray.  Form 1-inch meatballs and arrange them on the sheet pan with space in between.

Bake for 15 minutes, turning once.

Drain on paper towels.

Transfer to a serving tray with your favorite gluten free BBQ sauce for dipping.  You can prepare ahead and reheat in the microwave before serving.

Notes ♪♫ This post was inspired by a recipe on Taste of Home.  That’s right, you don’t always need a gluten free recipe or special cookbook.  In fact, only one ingredient substitute was needed to make this recipe gluten free, and you can whip up a batch in under an hour!

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Gluten Free Oatmeal Raisin Cookies

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

Mr. Cucina had been asking me to make his mother’s oatmeal cookies for quite some time.  Her vintage recipes are a part of her legacy and always bring back good memories.  The holidays were the perfect time to make my husband one of his favorites!

Of course, I wanted to enjoy the cookies too, so I scanned the ingredient list to see where a gluten free substitute was needed.  Suprise, there was really only one ingredient that I had to change!

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The original recipe called for 1 cup of Gold Medal Flour, and I substituted 120g. of Better Batter Original Blend.  That’s it!

Of course, oats are tricky on the gluten free diet.   ALWAYS choose gluten free oats and for additional peace of mind look for purity protocol oats.

About 6 dozen cookies.

Ingredients:

  • 120g. gluten free all-purpose flour (I used Better Batter Original)
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. cloves
  • 1 cup raisins (I used Sunmaid)
  • 1 cup chopped walnuts
  • 3 cups quick-cooking gluten free oats (I used Bobs Red Mill)
  • 3/4 cup shortening (Crisco is gluten free)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract

Preparation:

Preheat the oven to 350º.  Combine the dry ingredients, flour through oats in a large bowl and mix well.

In the bowl of a stand mixer, add the shortening, sugars, egg and vanilla.  Beat on low speed with the paddle attachment until well combined.

Add the dry ingredients and beat on low speed, just until combined.  Gather the mixture together and rest 15 minutes.

Scoop the dough by rounded teaspoons and place at least one inch apart on a prepared baking sheet.  I used a silicone mat to prevent sticking.

Bake 17-20 minutes on the middle shelf.  Cookies are done when almost no imprint remains when touched with your finger.  Immediately remove from the baking sheet.

As the cookies were baking, Mr. Cucina said, “now you know what my mother’s kitchen smelled like”.  That alone was worth the effort. ????

Apologies if these cookies don’t make it to anyone’s house.  We were eating them right out of the oven!

For those with more restraint, cookies can be stored in an airtight container for several days or frozen, great to make ahead for your Christmas cookie trays!

Notes ♪♫ For best results, be sure to use quick cooking oats in this recipe (not thick cut or old fashioned).  I always keep a bag on hand for baking!

 

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Prosciutto Wrapped Pork Tenderloin

Pork tenderloin is an easy and delicious main course.  Whether you are having a casual family meal, romantic dinner for two or dinner party with guests, pork tenderloin is always a great choice.  With a simple, elegant preparation that looks like you fussed, you will have dinner on the table with plenty of time to make your side dishes and socialize!

If roasting more than one tenderloin try to get them about the same size, so that they all finish cooking at the same time.  For foolproof results, always use a meat thermometer!

Here’s how to make it.

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Ingredients:

  • Pork tenderloin (allow 4-6 oz. per serving)
  • Olive oil, about 1 tsp. per pound of meat
  • Salt and pepper to taste
  • Thinly sliced prosciutto, about 4 slices per tenderloin
  • Fresh Italian parsley

Preparation:

Preheat the oven to 325°

Remove the tenderloins from the package.  Pat dry with paper towels and rub with olive oil.  Season all over with salt and pepper, then wrap each tenderloin in prosciutto slices.  This keeps the meat very moist.  Tie each tenderloin every few inches with cooking twine.

Use a roasting pan with a rack.  Mist the rack with cooking spray and set the tenderloins with space between for the air to circulate.  Drape fresh parsley over the top and insert an oven safe thermometer in the thickest part of the largest tenderloin.

If you don’t have a probe (oven safe) thermometer, then roast for 20 minutes per pound and check with an instant read.

When the internal temperature reaches 140° (pink in the center) remove from the oven and tent with foil.  If you like it more well done, then let it go a little longer, up to 150°.  Allow the roast to rest covered for at least 10 minutes to redistribute the juices.

Slice and serve (don’t forget to remove the strings!).  Isn’t that beautiful?  So easy and always a hit with the family.

Notes ♪♫ A single tenderloin will usually weigh between 1 and 1¼ lbs.  If your package weighs more, you will likely find that it actually contains 2 smaller tenderloins.  For a small family you can separate the 2 tenderloins, cook one and freeze the other.

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Fast and Easy Gluten Free Gravy

I have a wonderful recipe for Thanksgiving Turkey Gravy that I make every year.  I start with fresh turkey legs or thighs, roast them and braise with aromatic veggies to make a rich, flavorful stock that makes the most amazing gravy.  And while I love this make ahead recipe, I can appreciate that not everyone wants to go to all that trouble.

So, for all who are short on time and need a fast and easy recipe, this versatile gravy is for you!  It can be made a day ahead or morning of the holiday, no pan drippings needed!  It can be paired with pork, chicken, turkey, veal or even beef just by varying the base broth.

Arrowroot flour is gluten free and makes the smoothest roux, no lumps ever!

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4 Servings

Ingredients:

Preparation:

Whisk together the broth, onion powder and garlic powder in a microwave safe container.  Microwave for 90 seconds.

In a small nonstick saucepan, melt butter then whisk in the arrowroot flour to make a roux.

Continue whisking until the roux begins to take on a little color like this.

Then slowly stream in the warmed broth and whisk until smooth.

Continue simmering and when it reaches the color and thickness you prefer lower the heat and keep warm.

This is a gravy that you can whip up while you make dinner, even on a busy weeknight.  I made it to go with grilled turkey cutlets and it was very good if I do say so!

Notes ♪♫ One of the things I love about this gravy, is that in addition to being gluten free, you can control the salt content.  For those on a low sodium diet, start with salt free broth, unsalted butter and use garlic and onion powder (not salt).  You can always adjust the taste by adding salt, but you are in control!

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Gluten Free Mummy Bread

Return of the Mummy

Mummy Bread has been a Halloween tradition in our family for years.  It’s sure to be a hit at a Halloween party!  This Stromboli style bread is fun to make with kids, and grownups will love it too.

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Recipe makes 2 mummies, 6-8 servings each.

Ingredients:

For the Dough:

For the Mummies:

  • 1 large, sweet onion, diced
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 12 white button mushrooms, sliced thin
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • Italian seasoning
  • Gluten free Pizza Sauce
  • Provolone cheese slices
  • 4 slices cold cuts (I used prosciutto)
  • grated parmesan cheese
  • Gluten free pepperoni slices
  • sliced black olives

Preparation:

Mix together all of the dough ingredients in the bowl of a stand mixer.  Cover the dough and refrigerate for 1 hour.

Add the onions to a heavy skillet with 2 tbsp. butter and 2 tbsp. oil.  Cook covered, 20 minutes then uncover and cook for an additional 20 minutes, stirring frequently.

Cook the mushroom slices in 1 tbsp. butter and 1 tbsp. olive oil.

Drain the mushrooms and onions to remove as much liquid as possible.

While the dough is rising, plan your decorative toppings.  I made these pepperoni and olive bats!

After 1 hour in the fridge, turn the dough out onto floured parchment and use a bench knife to divide it in 2.

Roll out each piece into a thin rectangle, about 11 x 16″.  Brush lightly with olive oil and sprinkle with seasoning.  Use a bench knife to cut 1″ strips on either side of the dough.

Brush the center of each mummy with 3-4 tbsp. of pizza sauce, then layer with strips of provolone cheese.

Top with torn pieces of cold cuts and divide the mushrooms and onions between the 2 mummies.  Sprinkle with grated parmesan.

Hint:  Don’t over fill the dough and make sure veggies are well drained so it won’t be soggy! 

Starting at the bottom, fold the dough over the filling, then begin overlapping the strips from side to side.  Continue folding to create the mummy.  I transferred my mummies to a perforated loaf pan and trimmed the parchment to fit.

Preheat the oven to 500º.  Decorate the mummies with olive and pepperoni slices.  Be creative, you can use all sorts of veggies and herbs to dress up your mummy.  Brush everything with olive oil and sprinkle with more Italian seasoning.

Place the loaf pan on a baking sheet for more stability and to prevent the bottom from burning.  Bake for 20 minutes, and tent with foil if the mummies seem to be browning too quickly.  Cool in the pan for 10 minutes before moving to a rack.

Mummy bread can be eaten warm or at room temperature.  They will stay warm for several hours.

Leftovers (if you have any) can be reheated on a pizza stone.

Notes ♪♫ If you follow me, you know that I am a huge fan of Better Batter.  I made my mummies with their Gluten Free Artisan Flour Blend.  This flour is a game changer for making bread and pizza and I cannot recommend it enough!  Be sure to use my Promo Code MGFC30 for 30% off.

Happy Halloween from My Gluten Free Cucina!

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My Mother’s Chicken Escarole Soup

A family tradition, I have made this soup for Thanksgiving dinner for over 30 years.  It is inspired by the soup my mother always made for the holidays when we were growing up.  Over the years I’ve added a few extra touches that make it my own, and most recently it has been adapted to be gluten free.  This recipe serves a crowd so you will have plenty for your family dinner plus leftovers.  Of course, you can easily cut it in half (photos are for a half recipe) but I promise you are going to want leftovers!

Serves 20-25.

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Ingredients:

  • 4-5 Chicken Leg Quarters (or you can use drumsticks and/or thighs)
  • 2 Sweet Onions
  • 1 lb. bag of Carrots
  • 1 bag Celery 
  • 2 Tbsp Olive Oil, divided
  • Salt & Pepper
  • 2 Bay Leaves
  • 1 cup gluten free beef stock (optional but very good)
  • 2 cartons (32 oz.) gluten free chicken broth
  • 2 tbsp. cornstarch
  • 1 tsp. Sage
  • 1 tsp. Thyme
  • 4 Garlic cloves, minced
  • Generous pinch of Saffron
  • 1″ knob of fresh Ginger root, minced
  • 1 head Escarole, trimmed and washed
  • 12 oz. gluten free soup pasta
Get it here!

Preparation:

2 Days Before:

In a large stockpot brown the chicken in 1 tbsp. olive oil, about 5 minutes each side.  Do it in batches so that each piece gets evenly browned.  Remove chicken from the stockpot, pour out the fat and wipe clean.  Return chicken to the pot and add 2 carrots, 2 celery stalks, and 1 medium onion, quartered.  Add ½ tsp pepper and 2 bay leaves.  Cover with water, bring to a boil then lower the heat, cover and simmer for at least 3 hours.

Transfer the chicken to a cutting board or plate.  It should be falling off the bone tender.  Discard the bones and skin and chop the meat into bite size pieces.  Refrigerate the chicken in an airtight container until the day of serving.  Let the stock cool to room temperature then refrigerate overnight.

1 Day Before:

Remove the stock from the refrigerator and skim all fat from the top.  Discard the bay leaves and all of the vegetables.  Strain the chicken stock through a fine mesh sieve, or colander double-lined with cheesecloth into a clean bowl or measuring cup.

Dice 6-8 carrots, 6-8 celery stalks, and one large onion.  Try to cut the pieces to approximately the same size.

In a clean stockpot, sauté the vegetables in 1 tbsp. olive oil.  Season with salt and pepper.

Add the strained chicken broth, and the beef stock (you won’t taste the beef, but it really does add another level of flavor to chicken soup).  Top with more chicken broth as needed.

Mince 6-8 garlic cloves, and all of the ginger root (about 2 tbsp.).  Add to the pot with one large pinch of saffron threads, 1 tsp. each of ground sage and thyme, and salt to taste.

Cover and simmer on low 2 more hours.

Remove and discard the outer leaves of the escarole, then tear the leaves into large pieces and rinse thoroughly.  To this day I can still hear my mother telling me to wash the escarole “leaf by leaf”.

When the soup is done, turn off the heat and add the escarole to the pot.

Escarole cooks quickly, and the residual heat is enough to wilt the leaves.  Stir well, cover the pot and let it cool to room temperature.  Refrigerate overnight.

Day of Serving:

Gradually warm the soup on low heat.  Ladle 1 cup of broth into a small saucepan and whisk with 2 tbsp. corn starch.  Once it has thickened, add the cornstarch mixture back into the soup and stir to combine.  Add back all of the reserved chicken meat to the pot.  Do not let it come to a boil or the chicken will shred into ribbons!  In a separate pan cook ¾ lb. of gluten free soup pasta such as orzo or ditalini according to package directions.  I was really lucky to find gluten free Acini de Pepe, the traditional pasta used in this soup.

Drain and rinse the cooked pasta and add it to the soup.  Taste to see if more salt or pepper is needed and keep warm until ready to serve.  Serve with grated cheese and a drizzle of extra virgin olive oil.

As I make this soup each year it brings back childhood memories of my Italian family gathered around the holiday table.  Start your own family tradition with this wonderful soup that is sure to become a favorite part of your special meal.

Notes: ♪♫ Gluten free soup pasta is not readily available where I live.  If you are struggling to find a gluten free pasta for your holiday soup, here are a few links that I hope you find helpful!  Use what you have and don’t be afraid to improvise.  Whenever I buy gluten free pasta, I save the little broken pieces in the bottom of the box and use them for soup!

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New Year’s Day Lentil Soup

It is an Italian tradition to ring in the New Year with Lentil Soup.  Lentils symbolize coins and represent good luck and prosperity!

The base of this soup is often made with the ham bone that is left over from Christmas dinner.  But what if you didn’t cook a ham?  Lately I tend to forego the Spiral Ham in favor of a small pork roast or pot roast.  With ham being so high in sodium, I don’t want to be eating it for days.

So, for this soup I used a homemade Turkey Stock as a base along with purchased broth and added some finely chopped ham steak at the end, and it came out delicious!

Best of all, this soup has no pasta and most of the ingredients are naturally gluten free!  Happy New Year and Buon Anno from My Gluten Free Cucina!

6-8 Servings

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Ingredients:

  • 1 medium sweet onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • olive oil
  • 2 cups gluten free beef broth
  • 2 cups gluten free chicken or vegetable broth (I used one of each)
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1 bay leaf
  • ground pepper
  • 1-1/2 cups of stock (homemade or purchased)
  • 16 oz. bag green lentils
  • 8 oz. boneless smoked ham steak

Preparation:

Prep the veggies and dice them all the same size.  Heat olive oil in a 4 qt. soup pot.  Add the veggies and stir to coat with oil.  Cook for 5 minutes until they begin to soften.

Add the broth, stock and seasonings.  Bring to a simmer.

What is the difference between broth and stock?  Both may contain meat and aromatic vegetables, but stock is made with bones.  Roasted and simmered slowly to extract every bit of gelatinous goodness.

Thoroughly rinse and inspect the lentils, taking care to pick out any odd grains (like barley) that may have snuck in.

Add the lentils to the pot, cover and simmer on low heat for 45 minutes.

Partially puree the soup with a stick blender.  Be sure to pull out the bay leaf first!  Chop the ham into fine dice and add to the soup at the end of cooking (the ham should be fully cooked).

This soup is stick to your ribs thick!  If you would like to thin it out a bit, you can add more broth.

Notes ♪♫ Notice I don’t list salt in the ingredients?  If you are limiting salt in your diet, you may want to use unsalted ingredients (including the broth) all the way through except for the ham.  That 8 oz. ham steak has 1893 grams of salt (wow!), more than enough to flavor an entire pot of soup!  And just to put it in perspective, you will have 8 servings from this pot, so that is 237 grams per serving.  Whew!  Of course, if salt is not an issue you can make a stock from your leftover ham bone, it’s a great way to use up every bit of goodness from that holiday meal!

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