After hoping this chest cold was going away and being badgered by friends/family to go to the doctor, I finally did, only to find out that this “chest cold” is actually a lung infection and bronchitis. Armed with my virtual pharmacy of prescriptions given to be my doctor with instructions of bed rest, and liquids I headed home. I figured I would up the ante of feeling better with some good old fashion home made chicken noodle soup (gluten free of course). I added kale and spinach to it, well because I like the and I figure – hey the more antioxidants the better – right?
Chicken Noodle Soup with Kale and Spinach.
- 1 medium saucepan
- splash of EVOO (Extra Virgin Olive Oil)
- 1 tsp minced garlic (2 cloves)
- 1/2 cup chopped onion
- 1/4-1/2 cup (or whatever you have) cooked chicken chopped
- a handful kale – chopped (about 2 cups)
- 1/2 handful of spinach chopped (about a cup )
- 1/2-3/4 c gluten free noodles (I used penne)
- 1 litre chicken broth/stock
- 1-2 tsp dried basil
- 4 shakes Ol’Bay Seasoning
- salt and pepper to taste
Heat on med high the sauce pan, once hot add EVOO. Once EVOO is heated garlic and saute for 30-45 sec, add onion, saute for a min or two, add chicken, add kale and spinach and stir every min for about 4 mins. Add noodles, stir. Add broth. Add basil and Old Bay, bring to a boil, then turn heat down and simmer for 11 mins. Add salt and pepper to taste. Serve. EnJoy,
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Posted in Family Fave's, Gluten free, Misc Recipes or Posts, pasta, recipes, soups or stews
Tagged antioxident, chicken noodle, glutenfree, kale, sick, soup, spinach
I made a lasagna the other day and had some left over Ricotta and left over roasted cherry tomatoes so I whipped this version of a baked penne – for grown ups. I made this one using a gluten – free corn pasta, but your favorite gluten free, or regular pasta works too.
If you have time – roast the cherry tomatoes with a bulb of garlic (slice top off) – drizzle EVOO over all of it and bake at 400 for 20-25 min. Use all of tomatoes and juice and 1-3 cloves of garlic out of the bulb (squeeze the roasted garlic out of the skin). Heat some Honey – Oat Gluten Free Bread for dinner and use the roasted garlic instead of butter. To shorten the prep time, use minced garlic.
Gourmet Baked Penne
4 cups cooked penne
2 cups ricotta cheese
1 egg (slightly beaten)
3 dashes Franks Red Hot
1/2 cup steamed and drained spinach
1/2 c left over roasted cherry tomatoes with and juice from roasting (I had a about 5 more raw ones that I thew in whole but tried to keep them nearer the top so the tomatoes roast and burst into the casserole)
salt to taste
1 tsp minced garlic (or roasted garlic – see above)
1/8 tsP black pepper
1/4 tsp oregano
1/4 tsp basil
1/8 c shredded mozzarella
2 TB parmesan cheese
Once blended pour into a greased casserole dish, top with
plus 1/8 – 1/4 c shredded mozzarella cheese
Cover and bake at 350 for 30 minutes. Raise heat to 400 and uncover for last 7 min.
Serve & enJoy. Want to see more posts like this? Like this post and comment to let me know! Follow me on Twitter, Pinterst & Facebook too!
Posted in entertaining, Family Fave's, Gluten free, Living Well, Misc Recipes or Posts, pasta, recipes, Vegetarian
Tagged gluten free, gourmet, pasta, vegetarian