Print This Recipe Print This Recipe


This has to be one of my all time favorite soup recipes.  It was one of my first soup recipe posts from 2010 and one I make time and time again.

Back in the day….I am talking wayyy back in the day, as a teenager I loved the tomato rice soup that came in a can.  You know the one I am talking about?  Well, back then I could eat that soup every day – and just about did.  Then one day, it seemed we could no longer get it.  I was dumbfounded.  How could they stop making such a delicious soup my very naive self says?

Well, years later, we still did not see it on the shelves, but by then I was entrenched in the world of Celiac Disease.  This canned soup was loaded in wheat, msg and god knows what.  So, this recipe was born to replace the old version of canned Tomato Rice Soup.  And you know what?  It is 10000 better!  I have made no changes here – it is too good as it is.

By the way, the other day at the grocery store what did I see?  Canned Tomato Rice Soup and the ingredient list was frightening – no new news there I’m afraid.  This time there were no tears shed.  :)

Yayyyyyy  for homemade soup!


2 Tblsp. Olive oil

1 large onion – roughly chopped

4 minced garlic cloves

2 diced celery stalks with leaves

1 28 oz. Can whole tomatoes (with juice)

3  1/2 cups homemade chicken stock

1 tsp. Thyme

2  tsp. Fennel

3 bay leaves (mine were small to medium size)

salt and pepper

½ cup cooked long grain rice

Optional: handful of chopped spinach, or collard greens, or kale.

In a pot bring ½ cup rice to 1 cups water to a boil, reduce to a simmer, cover and cook about 15 min. or until rice has absorbed all the liquid. Once cooked remove from the heat and set aside.

Add olive oil to a pot, low to medium heat. Add onion, garlic and celery – sautéing to sweat out. Add the seasonings, and stir to blend. Then add the tomatoes with juice (break up the tomatoes with a spoon), chicken stock, and any greens. Bring to a boil, cover and reduce to a simmer, about 30 minutes.

Remove from heat – allow to cool about 10 minutes. Spoon all the veggies into a food processor and blend till smooth. Remove the bay leaves from the broth, add in the pureed vegetables, and the cooked rice stirring to blend. Return to a low heat to heat through – adjust any seasonings.

Served with grill cheese – perfect for lunch or dinner

Note: fresh tomatoes would be lovely too. Have you ever noticed, that the whole canned tomatoes have more flavor than the diced ones??

Print This Recipe Print This Recipe

GLUTEN FREE CHICKEN CHOW MIEN - Re-posted with Changes

Lately these days, there does not seem to be enough time in my day to make new recipe creations or for any Internet blog surfing come to that.  However, I did click onto Linda’s blog, Boeddhamum Gluten Free and read that she was in the process of re-posting some of her favorite recipes that have been long forgotten about.  I thought, what a great idea!  Then I looked over on my side bar…585 recipes…what???  Do I even remember 1/2 of these recipes?  No I do not.  So, I started to research my own recipes to look for ones that I though deserved a repost and this gluten free chicken chow mein was one of them.  Do you know I have only ever made this recipe twice? Yes – twice and it is Dang delicious!!  How did I not make this a hundred thousand times by now??

For this NEW VERSION I made only a couple of changes:  Why change something radically when the original so works?

Changes are:  instead of ginger, fish sauce and honey for the marinade, I used 3 TBSLP. Por Kwan Chilli Paste with Sweet Basil Leaves – yes this is GLUTEN FREE. 3 TBLSP. GF Tamari Sauce, and the juice of 1 lime.  Also, the addition of toasted sunflower seeds, and chopped green pepper instead of an Anaheim Pepper (thank the spice gods I did not add Anaheim peppers)

Now, a word about Por Kwan Chili Paste.  The first time we had this lovely paste – it was amazingly delicious without too much heat.  If you read my blog, you know we are serious wimps when it comes to hot spicy food.  No two jars of Por Kwan Chili Paste are the same – no sirreee!  This recent jar I opened was loaded in tiny red bits of red Thai chili with a gazillion seeds.  Yours truly, spent 15 minutes trying to remove the red chili bits and seeds from a bowl.  I got the majority of them out, but holy mama did this ever still pack some kick.  Despite the heat what a lovely addition to this dish.

So, to 3 Tblsp. chili paste add 3 Tblsp. Tamari Sauce, and the juice of 1 lime.  Thai Kitchen Curry paste would be a lovely substitute here.  Mix the marinade ingredients – add to a zip lock bag, add in the chicken pieces and seal making sure the marinade covers the chicken well.  Refrigerate and marinate for 4 hours.

Instead of an Anaheim Pepper I used 1/2 of a diced green pepper.

Then a  sprinkling of toasted sunflower seeds added at the end was a nice addition to this dish.

Here are a few other ideas that would work well too:

Toasted sesame seeds would be great here.  Also, you could add the addition of 1/2 a cup of coconut milk – again wonderful for flavor.

You could also add some diced red peppers in this dish as well.  Lots of ideas to play around with that is for sure.

Here is the original recipe:

2 skinless, boneless chicken breasts, cut into 1 inch pieces

Marinade for the chicken:

1 big Tsp. of fresh grated ginger

1 tsp. fish sauce

3 Tbsp. Tamari Sauce

juice of one lime

1 tsp. honey

Mix up the marinade, and pour over the chicken. Let marinade in the fridge for 2 hours.

3 Tblsp. Olive Oil

1 tsp. Toasted Sesame Oil

1 large Shallot, minced

4 minced garlic cloves

1/4 cup finely minced Anaheim Green Pepper

8 crimini mushrooms, finely sliced

1 1/2 cups broccoli, chopped small, including the stem

1 lb. bean sprouts

2 cups sugar snap peas

1 cup of canned mini corn (the rest is great in a tossed green salad)

5 green onions, diced

1/2 cup of chicken stock

1 Tblsp. rice wine Vinegar

3 Tblsp. Tamari Sauce

1 Tblsp. Corn starch

enough chicken stock to make a slurry

Heat up a frying pan, or wok on medium high heat, with the olive oil and Sesame oil.  Add the chicken pieces and saute for about 6 minutes until cooked, transfer to a bowl and set aside.

To the pan add another drizzle of olive oil, and the sliced mushrooms. Turn the heat down to a low medium.  Saute until golden, then add in the shallot, garlic and Anaheim Pepper, saute for another five minutes, stirring frequently.  Then add in the broccoli, saute for 3 minutes.

Add in the chicken stock, Tamari, Rice Wine Vinegar, and cover with a lid, simmering about 5 minutes.  Remove the lid and add in the cornstarch slurry, stirring well to thicken.  Then add in the Sugar Snap Peas, baby Corn, chopped green onions, and the Bean Sprouts.  Continue to saute for 5 minutes, stirring well until heated through.  Serve hot and enjoy!

Print This Recipe Print This Recipe


I love lentils cooked any way – especially in soup.  The other day was a particularly busy day and on my way home from town I had one more stop to make at our local health food store.  Once in the door, something smelled heavenly (I was starving too as it was lunch time).

Our local health food store is owned by a lovely Iranian gentleman and his wife.  I asked him what smelled so good, and he pointed to a crock pot on the counter that was filled with Lentil Soup.  So then I asked him if it was gluten free.  He said all of his food is gluten free and this soup was also vegetarian and vegan.  Yayyyy gluten free soup!  He said that it was simple, good food.  Groceries in the bag, a take out bowl of soup in my other hand, time to go home.  Once the groceries were put away, I eagerly sat down to have the soup.  It was delicious!  Very simple flavors, in fact, I’m not even sure what kind of spices he used.

So today’s recipe was inspired by this lovely gentleman’s Lentil soup.  One thing is for sure:  I will definitely be going back to his store for more!

3/4 cup red lentils

3 Tblsp. Extra Virgin Olive Oil

2 large shallots, chopped

3 large minced garlic cloves

2 Tblsp. finely chopped ginger

1 tsp. Curry Powder – I used my favorite – Cartwrites

1 bay leaf

salt to taste

1  28 oz. can whole tomatoes (place a sieve over an 8 cup glass measuring cup. slice up the tomatoes, give the sieve a good stir a few times and drain all the liquid into the measuring cup. This gave me 2 1/2 cups tomato liquid, then add enough water to reach the 7 cup level)  For a thicker soup, add 1/2 cup less water.

3/4 cup diced celery including leaves

1 cup diced carrots – about 1/2 inch in size

3 medium leeks, chopped

Heat up a frying pan on low medium heat with the EVOO.  Add the chopped shallots, garlic, and ginger.  Saute for 5 minutes, then add in the curry powder and continue to saute 1 more minute.  Season with salt.

Transfer to a med/large crock pot and add all of the remaining ingredients stirring well.  Cook on high for 1 hour, then turn to low and cook for 8 more hours.

Print This Recipe Print This Recipe


On our recent trip away, we went to a restaurant that has been around for years and years.  On the menu’s back pages, they listed various meals that were made from yesteryear – one of them being a piping hot bowl of chili con carne served with a bun for $1.50.  Coffee was 10 cents [...]

Print This Recipe Print This Recipe


Every January we take a 1 week vacation to our lovely West Coast Gulf Island – Salt Spring Island, B.C. at a cabin on the lake. (next year we are planning 10 days!)

We arrived to a frozen tundra of 7 degrees below Celsius (very cold for our West Coast) This is a picture of the [...]

Print This Recipe Print This Recipe


So, here it is:  Swiss style Italian Sausages.  I know….strange yes?  But it worked!  We had Italian sausages defrosted in the fridge and ready to go.  Well, that afternoon I had the most intense craving for Swiss Steak. I  have been wanting to make Swiss Steak for ages now and kept forgetting.  Swiss style Italian [...]

Print This Recipe Print This Recipe


This Christmas Pudding will now become a Christmas tradition – it turned out beautifully.  Rich, moist, packed full of flavor and served with a homemade Vanilla custard, it was the perfect dessert after turkey dinner.

RECAP:  To store the Christmas Pudding:

While the Christmas Pudding was made in November it was then wrapped very well in plastic [...]

Print This Recipe Print This Recipe


We have had a week of freezing temperatures, and now there is snow on the ground.  The weather reports say rain is coming, but in the meantime it has been mighty cold.   Time for comfort food.

This was an easy mid week meal, yet elegant enough to serve if you have company coming.  If you want [...]

Print This Recipe Print This Recipe


If there is one thing I love in this whole wide wide world that we live in- it is homemade soup.  Nothing soothes the soul more.  In winter time, soup will always be number 1 in this household, hence another soup recipe.

It seems to be all the rage these days to have homemade bone broth.  [...]

Print This Recipe Print This Recipe


It seems Christmas Pudding and Christmas Cake is something you either love….. or not.  I have not had Christmas Pudding or Cake in many many many years, and I absolutely love them both.

(the above picture is not mine – I won’t be able to unveil my picture until Dec.24th so will keep everyone [...]