Gluten-free Cream of Chicken Soup substitute

You can use this substitute for recipes that need Cream of Chicken Soup or Mushroom or Celery.

1/2 Cup of Milk
1/2 cup Chicken Broth
2 Tablespoons of Cornstarch
1 Teaspoon of Butter
1/4 teaspoon Sea Salt
1/4 teaspoon of Ground Pepper
1/4 teaspoon of Ground Sage
1/4 teaspoon of Ground Thyme

Combine milk, chicken broth and cornstarch until blended.

Heat the mixture slowly on the stove, stirring occasionally.

While heating up, add butter, sea salt and ground pepper, sage and thyme.

Stir heated mixture occasionally until mixture thickens.

Turn off heat, continue stirring to prevent lumps for a few minutes.

Store in a heat safe container for up to 2 weeks in the refrigerator and use as a substitute in casseroles or stews or soups, or whatever your imagination can think of!


Photo provided by savourytable.com

Baked Eggplant Parmesan (Gluten-free)

Today I tried a different way of making Eggplant Parmesan, instead of frying the eggplant, I baked it. It came out rather good, crispy, hot and delicious.

*A little tip on picking eggplants that I learned today is to find one that is shiny and unblemished, has a green top and has a round navel and not an oval one. An oval navel means that it is most likely a female berry and that it has many more seeds than the male ones with rounder navels.

This recipe makes 1-2 servings.

Baked Eggplant Parmesan

One eggplant cut into 1/2 inch slices

One egg

1/2 cup of GF breadcrumbs or 1/2 cup crushed cereal like Kix or GF frosted flakes

1/2 teaspoon of italian seasoning

1/4 finely grated parmesan

Several slices of Mozzarella

Smart Balance or butter or olive oil

Cooking Spray

Marinara Sauce

Slice the eggplant into 1/2 slices and place onto paper towels for about 30 minutes, flipping over after 15 minutes.

Crack the egg into a bowl and scramble.

Mix breadcumbs, italian seasoning and parmesan in a different bowl.

Heat oven to 375 degrees. 

Spray a baking sheet with Cooking Spray.

Dip eggplant slices into the scrambled egg and gently shake off as much of the liquid as possible and place into the breadcrumbs.

Coat slice with breadcrumbs entirely, shake off the excess and place flat onto baking sheet.

Repeat until all the slices are coated, put a small pat of Smart Balance on each slice and place into oven for about 20-30 minutes.

Flip slices over and bake for another 15 minutes.

Add mozzarella slices to the top of each slice and put back into oven for 5 minutes.

Take slices out and put into serving dish and pour Marinara Sauce over slices. 

Serve hot and enjoy!

Photo provided by hubpages.com

Delicious Homemade Chicken Soup (Gluten-free)

Photo provided by thebackyardchickenfarmer.com

MMMmm... guuuuuud, is what I say about my chicken soup recipe. It's delicious, full-bodied and perfect in a full favorite mug for a cool summer night hanging out by your outdoor fire pit snuggled in a blanket.
This recipe takes about 45 minutes to an hour to make 4 - 6 servings.

Delicious Homemade Chicken Soup

1 whole fryer chicken (4-6 pounds)
2 quarts of chicken stock
1 quart of water, or as needed
3 large potatoes, peeled and chopped into 1/2 inch cubes
3 large carrots, peeled and chopped into 1/2 inch sliced chunks
2 - 3 stalks of celery, chopped into 1/4 inch sliced chunks
1 onion, chopped into 1/4 inch chunks
2 teaspoons dried, crushed italian oregano
2 teaspoons ground sage
1 - 2 teaspoons dried basil
1 - 2 teaspoons garlic salt
1 teaspoon sea salt
1 teaspoon ground black pepper
1 bay leaf


Add cleaned whole chicken to a 8 quart soup pot or stock pot. Add 2 quarts of chicken stock and add enough water to almost cover or cover the chicken.

Heat pot until boil and reduce heat to simmer, cover for 20 minutes or a little longer until the meat falls off the bone.

Remove whole chicken and put aside to cool.

Add potatoes, carrots, celery, onion, oregano, sage, basil, garlic salt, sea salt, pepper and bay leaf to the stock pot, cover and simmer for 10-15 minutes until tender. Add a little more water if needed to cover vegetables.

While the vegetables are becoming tender, peel the meat from the chicken bones and shred into bite size pieces. Discard bones.

Find the bay leaf in the stock pot and discard.

Add chicken meat back to stock pot and continue to simmer for 5 minutes.

Serve and enjoy!