Cowboy Soup Mix

picture links to product info

Today was one of those days where you go back and forth from the fridge to the pantry because there's "nothing to eat." After a few trips, I spotted this forgotten soup mix in the back of the pantry.

I had all the ingredients (ground beef and tomatoes), so I dragged out my pot and started on soup.

The first thing I realized was that this mix makes a giant pot of soup. I had to switch to a larger pot two times. I guess I'm just used to making small amounts. But seriously, this could feed a small crowd. Anyway, it was super easy to make. I just browned the beef, added the mix, tomatoes, and water, and let it cook.

It smells delicious. The chili powder and cumin aromas are mouthwatering. It had a good flavor, not too spicy but not bland. I added some beans just because it smelled and tasted like it should have beans. I also served it with some GF garlic croutons on top. Overall, a tasty and filling soup. I think it'd make a great meal if you paired it with a grilled cheese sandwich made with Udi's bread.



I hope it freezes well because I have a lot of it!

P.S. It's not that green; I took the picture before turning the heat up and it's all the dried parsley and stuff floating on top.

little bitty chicken

This little bitty chicken kinda looks like a whore -rofl-

I was browsing through the grocery store the other day when I came across these little bitty chickens. For like 2 bucks. They were actually called cornish game hens, but I prefer little bitty chicken because who has ever heard of cornish game hens? Maybe more people than I think, but anyway I bought them because they were cheap and cute.

So, I thawed one out along with some chicken broth, and busted out my crock pot. I stuck a chopped up clove of garlic into the cavity of the bird, then added it to the crockpot with the chicken broth, some chopped onion, rosemary, thyme, and pepper.

I set the temperature to high, ran some errands, and came home a few hours later to NOM-ness.
I checked the bird to make sure I don't poison myself with salmonella.

Speaking of, I had a nicely growing culture plate of salmonella dropped directly onto my shoe the other day. Just like toast never lands jelly- or butter- side up, that plate landed with such precision right face-down onto my shoe. It got a massive dose of disinfectant.

Anyway, microbe tangents aside, I checked it with a meat thermometer. Those things are awesome for my germ-conscious self.

I have decided that I like these little bitty chickens better than full-sized chickens because

1. They are still cheap
   
2. They make the perfect amount of chicken for about 2 or 3 me-sized meals. This means I don't have days and days of chicken leftovers followed by a freezer full of chicken. Talk about chicken burnout.
3. They fit perfectly into my little crock pot.
   

Woo chicken happiness!

King Soba Black Rice Noodles

I was doing some grocery shopping in HEB, kinda browsing around, when I came across these noodles. I thought, "Black noodles? Hey wow, neat!" and threw them in the basket. They're made from black rice. I had no idea there was such a thing as black rice.

I checked out their website and they have all kinds of neat, unconventional blends of gluten free noodles.

When I cooked them, they turned kinda purple, just like the package said they would. Unlike regular noodles, they blend in with the pot and sort of disappear when you put them in the water and you're like, "Where'd they go?" Kind of a novel thing, making black noodles.

Cooking quirks aside, they also have a good flavor. Kinda nutty, but mild. Not as pronounced as, say, the flavor of quinoa. It doesn't compete with whatever you're mixing it with; it's more of a complimentary flavor.

Not only were they tasty, but there's something kinda cool about having purple-ish black noodles on your plate. I'd like to serve them at a dinner party some day and be all, "Oh those? They're just black noodles," and feel completely unique. Because black noodles are definitely unique.

Baked Rice Pudding

I know, the picture looks a little funky, but give it a chance.

This is "rice pudding" that my mom has made since we were kids. You bake it up into something that can be cut into bars. She usually added raisins, but I hate raisins. I used to pick them out when I was a kid, haha.

Baked Rice Pudding

1 c. milk
3 cups cooked brown rice
dash of salt
1/2 c. brown sugar, not packed
1 T. vanilla
3 eggs, beaten
cinnamon

Mix it all up, place it into an 8x8 pan, and bake it at 350 for about 45 minutes. It is ready when a toothpick stuck in the middle comes out clean and the pudding is set.

Eat cold or hot.

Udi's Bread

I picked up a loaf of Udi's Whole Grain Bread in the frozen gluten free section of Whole Foods.
I brought it home, made a sandwich, and was amazed.
It was delicious! Not hard, crumbly, or dense. No funky flavors or textures. Doesn't need to be toasted or slathered and confused with toppings to make it edible.

~*Cue fireworks and Celiac angels singing*~

I finally found good gluten free bread! Horray!!

Needless to say, I've happily been on a sandwich kick for the past few days. Oh, Turkey, Ham, Tuna, Club, Grilled Cheese, Egg Salad Sandwiches... I've missed you!!

[I was hungry, :o)]

So yes, Udi's is here to stay. Until I finish the loaf, which is almost gone. Then I'll go get another one!

Zesty Pasta

Another one of those "I need to use stuff up" dinners.

1/2 can of Rotel diced tomatoes and green chiles
a handful of frozen peas
some leftover shredded spinach
a few tablespoons of sour cream
Whatever GF pasta was in the pantry
parsley, basil, and pepper to taste

Heat the tomatoes, peas, spinach, parsley, basil and pepper on the stovetop on low while the noodles cook. When they're ready, top with the "sauce." Mix the sour cream into the tomato mixture just before serving.

It sounds kinda funky, but it was really very delicious. The sour cream brought everything together and cut down a little on the heat without being too heavy. It had a nice spicy kick- if you don't want a kick, then just use regular diced tomatoes.

Quick Red Beans and Rice

First, let me apologize for the picture. My sister has my camera at the after-prom beach house, so I had my brother take a picture with his phone. I just hate to post without a picture so you get some idea of what it will look like. I assure you, it tastes better than it looks.

Disclaimers aside, this is some good shiz.

I had leftover canned red beans and some brown rice so of course the first thing that popped into my head is red beans and rice.

This recipe is more of a guideline.

3/4 can of red beans, not drained
GF andouille sausage, chopped into chunks
1 stalk of celery, chopped
1/4 c. onion, chopped
1 garlic clove, minced
1/2 t. parsley
1/2 t. crushed bay leaves
cayenne pepper, salt, pepper to taste
1 t. oil

Heat the oil in a skillet, then cook the celery, onion and garlic for a few minutes to get them soft. Add the rest of the ingredients, and let it heat throughly. Serve over rice.

Quick & easy.