Gluten Free Chicken Chili Soup

We used to live in Northern California where summers were HOT. I remember walking out of the house at 9:00 in the morning and feeling my mascara begin to melt. We also had the air conditioning running nonstop some weeks. Summer weather stayed a little too long, and fall didn't really feel like it had started until November. I don't miss that at all!

In September, things really do begin to cool off here in Oregon. Today will reach the mid-eighties, but by 5:00 there will be a wonderful breeze stirring up . I love fall. I love the cool air, the falling leaves, and the signaling of change. It makes me long for cozy evenings (whatever those are with two little ones), pumpkin pie, and of course hearty, one-dish suppers.

One recipe that is fast, hearty, and a crowd pleaser is my Chicken Chili. I originally made this recipe from a Better Homes and Garden cookbook featuring meals made with chicken. I've since changed a few things to suit our taste. This is a naturally low-fat meal, but I won't lie and tell you it's just as good without the cheese, avocado, and sour cream. Sorry, you know it's true. Pair this up with skillet cornbread and you'll be glad this makes up a sizeable pot.

Gluten Free Chicken Chili Soup

Make sure all your ingredients are gluten free!

1 pound ground chicken

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, chopped or crushed

1 can small, diced tomatoes - add liquid

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

1/2 can tomato paste + 3 cups water OR

1 can tomato sauce + 2 cups water

1 teaspoon cumin

1-2 chicken bouillon cubes (Herb-Ox is gluten free)

Cook ground chicken in 2 tablespons olive oil along with 1 medium onion diced, and 2 cloves garlic. Add the remaining ingredients and add more water if needed. Serve up with cheese, avocado, and sour cream.

Hearty Buckwheat Applesauce Bread - Another One for the Quickbread File

I've been out of xanthan gum for about a week and I won't be going to the store until tomorrow. That is far too long to be out of bread in this house. I decided to try making a quickbread. My favorite type of bread really! If it can serve as breakfast, lunch, and dinner bread, and not require expensive yeast and xanthan gum, then it's what I can use around here. Don't forget the fact that it can go from the mixing bowl into a hot oven without waiting. This one can also stand up to slicing while still warm. Need I say more?

My friend gave me a half bag of Kashi buckwheat. I really love it, and it has a different flavor than unroasted buckwheat. I basically took another quickbread recipe and filled the amounts with other ingredients. The next time I make it I would like to try replacing a 1/4 cup of the rice flour with sorghum and substituting plain milk for the buttermilk just to see how it turns out.

For now though, I'm REALLY happy with my creation, and we've already eaten a half loaf! By using applesauce I've cut down the fat as well. Looks like I'll be making some more soon!

Buckwheat Applesauce Bread

Mix together:

2/3 cup applesauce

4 eggs

3/4 cup buttermilk

Mix in a separate bowl and then add to wet ingredients:

3/4 cup tapioca starch/flour

3/4 cup buckwheat flour

3/4 cup white or brown rice flour

1/4 cup flax seed ground

1 teaspoon baking soda

3 teaspoons baking powder

1 1/4 teaspoon gelatin (for chewiness)

3/4 teaspoon salt

Finally add 2 tablespoons of millet seed for crunch!

Bake 350 degrees for 50 minutes.

Try to wait 10-15 minutes before slicing.