Well, as per usual these days, I checked my emails for any new blogs that may have come in.
And today I was blessed with a new one from Gluten Free Gobsmacked. She had a recipe for Gluten Free Cheese Bread, now, to me they looked liked
Biscuits-so I am going to call them biscuits.
I was intrigued by the thought of only using tapioca starch as the flour, and pretty much figured, I would give them a try today.
Now biscuits are great-but they do not make a meal-so I still did not know what I was making for supper. After spending time on the phone this morning gabbing with my sister, I decided to make turkey soup-something that I could whip up and it could simmer all day long.
Yes, that is what I was going to make …and in the end, it was a great thing to do. First my girlfriend called from Texas and after gabbing again for part of the afternoon-I could relax and know supper was takin care of. For, pretty much, I had talked the day through.
I had turkey meat leftover from Christmas, as I am sure a lot of you do.
Turkey soup to me, is basically a soup that consists of whatever I have in my fridge and cupboards-there is definitely no running to Safeway for last minute ingredients with this recipe. What I have on hand, is what I have on hand.
Leftover turkey meat
2 946ml gluten free chicken broth
5 celery stalks
1 Tbsp olive oil
1 Tbsp garlic paste
2 cups chopped carrots
2 small zucchini’s chopped
1 small jalapeno
½ cups dried lentils
Dried herbs( basil, parsley, oregano, celery salt, thyme, sage)
Saute in large pot, 1 T olive oil and add in chopped onions, celery, garlic paste( I like a lot of garlic). Add chopped carrots, zucchini, chicken broth, jalapeno, lentils, and dried herbs. The quantity of herbs is to taste, but do not be afraid of using at least 1 tsp per herb(less of sage though-use just a pinch of sage).
Let this mixture come to a boil,and then simmer for hours. I put my pot together at noon, and it remained on low til 5 pm.
But, I have to say, the best part of the meal to me, was the biscuits.
Oh my God they were good. A warm bite of cheesy goodness! Please, please-do try these!
You will not be disappointed. Here is the recipe from Gluten Free Gobsmacked.
Gluten Free Cheese Biscuits
1 ¼ cups tapioca starch
2 cups shredded cheese( I used a combo of sharp cheddar and mozzarella)
1 tsp baking powder
¼ cup melted butter
2 tsp dill
2 tsp dried chives
Preheat oven to 450 degrees
Mix together in a food processor all the ingredients well.
Form into balls and slightly flatten. (I used my ice scream scooper that I use for making cookies to make the balls. For me this made 11 balls.
Place on parchment paper on a baking sheet.(I used my silpat on my baking sheet)
Bake 10 minutes until golden brown. Serve warm.
AND, THEN TRY TO WAIT TO EAT THEM!
THEY ARE SO YUMMY!!