Creamy Autumn Soup

Creamy Autumn Soup

• 2-3 Large Yams baked until slightly soft, but firm.
• 4 Large Carrots (cut into small chunks)
• 1- 16 oz. pkg. "New York Style Sausage Company" sausage, cooked and ground (or use another gf sausage)
• 1 Cup Heavy Whipping Cream
• 1 Carton "Pacific Foods" Organic Chicken Broth
•  2 Medium Zucchini chopped
• 1 tsp. Basil
• 2 tsp. Cumin
• 1/2 tsp. Onion Powder
• 1/2 tsp. Garlic Powder
•  Salt to taste

Thickening Rue:

• 2 Tbsp Bob's Red Mill All Purpose Gluten Free Flour
• 1 Tbsp Soft Butter

Mix well into a paste and set aside

Baked Yams:
Using already baked or boiled yams, peel and cut into small cubes.  I prefer baking to retain as many nutrients as possible.  Just pierce raw yams with a knife and coat in butter or olive oil.  Bake in oven @ 375 until slightly tender, approx. 40 minutes depending upon size.

Directions:
In a large pot add chicken broth, zucchini, carrots, yams, herbs and spices.  On medium heat, bring to a boil and cook for 15 minutes or until yams and carrots are tender, but not mushy.  Add cream and bring to a slight boil, then turn heat to low-medium and whisk in the rue.  Cook for 5 minutes on low, stirring gently.  Serve. Eat. Smile!

Creative Thanksgiving Leftovers Part I- Flavor! Flavor! Flavor! Sweet Potato Cacciatore

Here's a nice switch from the traditional Thanksgiving leftover's of turkey, stuffing, yams and all those really bulky foods we load up on at this time of the year.  With a combination of squash, root veggies and some simple leftovers, here's something full of flavor and nutritious as well.

 1. Add chopped turkey meat and squash to oiled skillet, add basil and oregano and saute until meat is lightly brown on edges and zucchini becomes slightly tender.

 2.  Add 1 Cup prepared yams and 1 1/2 Cups tomato sauce.

 3.  Stir together well and bring to a slight boil and cook for 7 minutes until heated through.  Add Mozzarella cheese and let melt.

 4.  Serve with or without Quinoa, Rice or Noodles.  If you like a thinner sauce, add 1/4 cup of water.  Salt as desired.

Sweet Potato Cacciatore

2 Cups chopped white turkey meat

1 Cup prepared yams *see my recipe below

2-3 Cups chopped zucchini and yellow squash

2 tsp. Basil

1 tsp. Oregano (powdered)

1/8 tsp garlic (powdered)

1 Tbsp Olive Oil

1 Cup Tomato Sauce

1/4 Cup Shredded mozzarella cheese (optional)

Saute squash and turkey and spices in olive oil.  Once meat has browned slightly, add yams and tomato sauce and cook for 7-10 minutes until heated through.  Top with cheese.  The flavor is beautiful.  Enjoy!

Yams

6 Yams Baked with skins on (bBke at 375 for 60 minutes or until tender.  Remove skins and mash.)

4 Tbsp. Butter

1/2 Cup Applesauce

1 tsp Ground Cloves

1/8 Cup Brown Sugar

2 Tbsp. Honey

Pinch Sea Salt

1 Tbsp Cinnamon

Mash yams and add remaining ingredients.  Cook on stove top until heated through.  

Enjoy your post Thanksgiving feast

-The GF Mini

Citrus Kabobs

Kabobs:

1 Package Chicken Breasts- cubed into 1" pieces

4 Medium Zucchini -sliced

3 Oranges- sliced (and each slice halved or quartered for larger oranges)

1 Package sausage-cut into 1" pieces or rolled into 1" balls

1 Package Bacon (optional)

1 Package Shrimp (optional)

2 Peppers (Green, Red, Yellow or Orange)- sliced into 1" pieces

1 Package Cherry Tomatoes

Marinade

In a bowl add:

2 Medium Lemons-Juiced (3 if not too juicy)

3 Oranges-Juiced

1/2 Cup Gluten Free Tamari Soy Sauce

1/4 Cup Olive Oil

1/4 tsp. Garlic Powder

Need: Kabob Sticks (soak for 30 minutes in water prior to assembling)

Directions:

Put all meat into a bowl and pour marinade over it.  Let sit for 30 min- 1 hour.

Arrange prepared ingredients in bowls and slide each ingredient on each stick, alternating ingredients.  Once assembled lay kabobs in casserole dish and pour marinade over all kabobs.  

Barbeque for 30-40 min, depending upon how hot your barbeque is and how thick the meat is cut (or until done).

Sweet and Sour Sauce

1 Cup GF/Corn Free- Ketchup

2 Cloves -Garlic minced

2-3 tsp. Ginger (powdered) or 2 tsp. -Fresh Ginger grated

1/2 Can- Chopped Pineapple

1/4 C -Brown Sugar (optional)

Put into pan, stir and bring to a boil, turn to simmer for 5 min.  If too thin, add more ketchup. 

Enjoy!
~The GFMinimalist