Corn Chowder

4 - 6 cups corn, frozen or fresh

2 cups potatoes, diced
1 large onion, diced
1 1/3 cups water
1 teaspoon pepper
8 GF chicken bouillon cubes
7 cups milk, divided
4 tablespoons butter
1/2 cup featherlight flour

In a large saucepan combine fresh or frozen corn, potatoes, onion, water, pepper and bouillon.  Bring to a boil, reduce heat and simmer until vegetables are soft.  Stir in 6 cups milk and the butter.  Bring to a boil.  Combine 1 cup milk and 1/2 cup flour and whisk until smooth.  Stir milk & flour mixture into the soup.  Boil 1 minute until thick and bubbly.

Sweet Potato Fries with Paprika

These fries are super easy and are a great way to serve sweet potatoes!  My kids devoured them!  You'll notice there aren't any amounts on the recipe.  I just sprinkle the seasonings on.  Put however much you like on them!  You can even substitute other spices if you prefer.  However, the spices below make tasty fries, without any spice being overbearing - just a good flavor!

3 sweet potatoes
about 1 tablespoon olive oil
salt
pepper
garlic powder
paprika

Preheat oven to 425º.  Slice sweet potato into fries.  Put on cookie sheet and drizzle olive oil on top.  Mix with your hands until the olive oil lightly coats the sweet potatoes.  Sprinkle salt, pepper, garlic powder and paprika on the fries.  Bake for 20 - 25 minutes, until crispy.  Serve immediately.

Wisconsin Cauliflower Soup

Every time I walk into the restaurant Cafe Zupas my heart skips a beat wishing I could try the Cauliflower soup.  I settle for the gluten free Tuscan Bean & Vegetable, which is very good, but oh how I wish they were all gluten free.  I've been on the hunt for Cauliflower soup recipe and have tried a few that were not so good, but I've finally found one that is delish!  This recipe is adapted from the Chef in Training blog and you can find the original recipe here.  My family likes a little texture in our soup, so I don't blend it toward the end.  That's why you can see a little celery in the photo.  The directions for both ways are listed below.

You can find my recipe for the breadsticks here.

3 tablespoons butter
1 medium onion, diced
2 stalks celery, diced
1/4 cup featherlight flour, or another all-purpose GF flour
1/2 teaspoon salt
1 pint half and half
1/2 cup milk
3 1/2 cups water
2 chicken bouillon cubes
1 head cauliflower, chopped
1 teaspoon Dijon mustard
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup pepper jack cheese, shredded

In a large saucepan add butter, onion and celery and saute for about 10 minutes, until very soft.  Add flour and stir until flour is heated about a minute.  Slowly add half and half, milk, water and bouillon cubes, stirring constantly.  Add chopped cauliflower and heat to a boil, stirring often.  Reduce heat and simmer until cauliflower is tender.

Here is where you make a choice; texture or smooth?

     Texture:  If you like a little texture in your soup, whisk the soup to break the cauliflower into  
                    smaller pieces.

     Smooth:  If you like the soup smooth, place soup into a blender and blend.  Then return soup to the
                    saucepan and heat until hot, stirring occasionally.

Remove saucepan from heat and stir in mustard and cheese until melted and smooth.  Top with shredded cheese for garnish.

White Sauce & Potatoes

This white sauce is creamy and delicious!  It's the same recipe I use for creamed eggs.  We like it over mashed potatoes with cooked peas sprinkled on top.

6 tablespoons butter
6 tablespoons featherlight flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 1/2 cups milk

Melt butter and add salt and pepper.  Add flour and whisk, stirring until flour is heated through.  Gradually add milk and continue to stir.  Cook over medium heat, stirring constantly.  Cook until sauce becomes thickened.  Serve over mashed potatoes.  Sprinkle cooked peas on top!

Broccoli Cheese Soup

My aunt Jeanette used to make this soup every Christmas Eve!  It has become one of our family favorites!  I'd had to say it's my boys favorite soup.  I like this particular recipe because of all the veggies in it, and it's simple to put together!  The original recipe had twice as much butter/flour, but I've found it's not necessary, especially when it's made gluten free.  It makes a huge amount, big enough for a crowd!

4 quarts water
12 chicken bouillon cubes
5 - 6 cups vegetables:
     1 cup onions, diced
     1 1/2 cups celery, sliced
     1 1/2 cups carrots, sliced
     2 cups potatoes, 1/2 inch cubes
28 ounces frozen broccoli florets
3/4 cup butter (1 1/2 cubes)
3/4 cup featherlight flour
1 15 ounce jar Cheese Whiz

Bring water and bouillon cubes to a boil.  Add veggies and simmer until tender.  Add frozen broccoli and continue to simmer.  In a separate pan, melt the butter.  Add the flour to the butter.  Whisk and cook until thickened.  Pour butter/flour mixture into soup, and stir.  Add Cheese Whiz.  Stir and cook until ingredients are combined well.

Creamed Eggs

This is a family favorite that I grew up with.  I serve it to my boys now, and they love it too!  We have it for breakfast or dinner.  It's a favorite!

6 tablespoons butter
6 tablespoons featherlight
1/2 teaspoon salt
1/4 teaspoon pepper
4 1/2 cups milk
12 boiled eggs, chopped
Gluten Free toast or waffles - pulled apart into pieces.

Melt butter and add salt and pepper.  Add flour and whisk, stirring until flour is heated through.  Gradually add milk and continue to stir.  Cook over medium heat, stirring constantly.  Cook until sauce becomes thickened.  Add chopped boiled eggs and stir.  Serve over warm gluten free toast or waffle pieces.

Cheese Sauce

A favorite meal at our house is a Baked Potato Bar.  One thing we like to put on them is cooked broccoli with cheese sauce!

2 tablespoons butter
2 tablespoons featherlight flour
1/2 teaspoon salt
2 cups milk
2 cups cheddar cheese, shredded

Melt butter in a saucepan.  Add salt and flour and whisk for 1 minute, until flour is heated through.  Stir in milk.  Cook on medium, stirring constantly until sauce thickens.  Add cheese and stir until melted.  Take off heat.