Friday, September 28, 2007

Pasta A La Chupieandjsmama

1. Pasta (we use Tinkyada Gluten Free Penne)
2. Olive Oil
3. Fresh Basil (2 large leaves - chopped)
4. 2 plum tomatoes (diced)
5. 1 package of mushrooms (cleaned and sliced)
6. garlic (2 cloves diced)
5. Salt and pepper to taste

1. Put pasta in boiling water.
2. Heat olive oil (about 3 - 4 tbs.) in a pan and add garlic, mushrooms and tomatoes and simmer until mushrooms are tender. Add Basil and simmer a few more minutes.
3. Drain pasta
4. Combine pasta and tomato/mushroom mixture in a bowl and toss.
5. Add salt and pepper.

ENJOY...This is very easy and very good!

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Saturday, September 22, 2007

Bacon and Potato Chowder

Bacon and Potato Chowder (Gluten Free, Dairy Free)

3 cups safe milk (I used Silk Light Soy Milk)
1 Prepared recipe of *Basic Cream Soup (see below)
2 Cups Ore-Ida Southern Style Hash Browns
2 Slices safe bacon, crisply cooked, drained and crumbled
1/4 Cup thinly sliced green onions

Mix milk and prepared soup recipe in a large sauce pan. Stir in hash browns. Bring to a boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently.

Ladle into 6 soup bowls.

Top with bacon and green onion.

Makes 6 servings, 1 cup each.

*Basic Cream Soup Recipe:

Melt 3 Tbsp safe margarine in a sauce pan. Blend in 3 Tbsp. safe flour and 1/4 tsp. salt. Cook and stir until bubbly. Using a wire whisk, stir in one cup of safe milk, stock, or combination. Cook just until smooth and thick. Makes slightly over 1 cup and is the same as 10 oz. can of undiluted condensed soup(soup recipe from )

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