The star of the meal.
Letting the onion, bacon and garlic get to know each other.
What do you think of the new layout. I am a sucker for lighthouses. After all I am from Seattle!
Sausage and Potato Soup
1 lb Italian Sausage Roll
2tbsp olive oil
1 medium onion, chopped
1/4 tsp black pepper
1/4 tsp red pepper flakes
1 48 oz can of chicken or beef broth
6 oz diced chicken
1 1/2 lbs potatoes, cut up
1 bunch fresh kale, washed and chopped
In soup pot, crumble and brown sausage with olive oil over medium heat. Add onions and saute for 3-4 minutes longer. Add peppers, broth, chicken and potatoes. Bring to a boil and simmer covered until potatoes are soft. Serve and enjoy. We usually get 6 servings.
This is a perfect fall soup. I love to serve with GF cornbread or GF banana muffins.
Gluten Free Bread
1 tbsp of cider vinegar
1/4 olive oil
1/4 cup honey
1 1/2 cups room temperature milk, I use skim but you can use buttermilk, rice or almond
1 tsp salt
1 tbsp xanthan gum
1/3 cup cornstarch
1/2 cup potato starch
1/2 soy flour
1 cup brown rice flour
1 cup sorghum flour
1 tbsp active dry yeast
Step 1: Place dry ingredients in large bowl and whisk together. Set aside.
Step 2: Place wet ingredients in smaller bowl and mix well.
Step 3: Combine wet into dry and mix well.
Step 4: Preheat oven to 200.
Step 5: Spray bread ban with Non stick spray and place bread dough into pan. Cover loosely with plastic wrap. Be sure to spray wrap on side next to dough.
Step 6: Turn oven off and put bread in and set timer for 50 min. Go read, play with kids, I started a load of diapers. Come back and beat dough down and repeat process.
Step 7: Remove bread from oven and preheat to 350. Put bread in oven for 45-55min. Check with thermometer it should read 210.
Voila, GF bread that is amazing. Enjoy!