Gluten-Free Leek and Potato Soup!

Gluten-Free Leek and Potato Soup
Smooth, creamy and healthy soup that comforts those winter blues!
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Ingredients
  1. 3 tablespoons olive oil
  2. 4 leeks, white and light green parts only, rinsed well and sliced
  3. 3 cloves garlic, chopped
  4. 1 ½ lbs PEI Russet Potatoes, peeled and chopped into ½-inch pieces (approximately 5 cups)
  5. 8 cups chicken or vegetable broth.
  6. ½ teaspoon dried thyme
  7. 1 teaspoon salt
  8. ¼ teaspoon black pepper
Instructions
  1. Heat olive oil over medium heat in a large pot.
  2. Add the leeks and garlic and cook, stirring regularly. (About 10 minutes until softened)
  3. Add the potatoes, stock, thyme, salt and pepper to pot and bring to a boil.
  4. Cover and turn the heat down to low.
  5. Simmer for 20 minutes, or until the potatoes are soft.
  6. Purée the soup with a hand-held immersion blender until smooth or use a blender to puree the soup in small batches.
  7. Return to pot.
  8. Add more water or stock to thin out the soup if too thick or simmer a little longer to thicken.
  9. Add additional salt and pepper to taste.
  10. Serve with a dollop of sour cream and fresh chives.
Whisked http://glutenfreebakerytoronto.com/

Gluten-Free Stuffing Recipe

Gluten-Free Stuffing Recipe
Delicious, simple and fast gluten-free stuffing recipe the whole family will enjoy!
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 1 loaf of Whisked Gluten Free Herb Bread
  2. 2 tablespoons olive oil, plus more for baking dish
  3. 2 large onions, chopped
  4. 6 stalks celery, sliced
  5. 1 ½ teaspoon Salt
  6. ¼ teaspoon pepper
  7. 2 ¼ cups broth (vegetable or chicken broth)
  8. 3 large eggs, lightly beaten
Instructions
  1. Cut the herb bread into 1 inch pieces and allow to dry overnight before using.
  2. Heat oil in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes. Set aside and let cool completely.
  3. When mixture is cool, preheat the oven to 400 degrees.
  4. In a large bowl mix the cooled onion mixture with the bread cubes, broth and the eggs. Mix well to combine.
  5. Oil an 8” square baking dish. Set aside. Prepare and stuff turkey. Transfer extra stuffing into the dish. Cover and refrigerate.
  6. During the last half hour of roasting the turkey, put the covered dish in the oven for 20 minutes. Remove the foil and bake for an additional 20 – 25 or until golden brown
Notes
  1. *The entire stuffing can be baked in a greased 9 x 13” baking dish at 400 degrees. Put the covered dish in the oven for 20 minutes. Remove the foil and bake for an additional 20 – 25 or until golden brown.
Whisked http://glutenfreebakerytoronto.com/

Macro Friendly Stuffed Potato Skins

Macro Friendly Stuffed Potato Skins
Serves 6
Missing out on those delectable potato skins..we have just made these bad boys into a complete meal!
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Ingredients
  1. 3 Large Russet Baking Potatoes (Look for the ones with a thick brown skin)
  2. 4 slices cooked turkey bacon - best crispy (or regular bacon)
  3. 1 cup cooked shredded chicken breast (200 g)
  4. 1/2 cup low fat shredded mozarella cheese (120 g)
  5. 1/4 cup low fat plain greek yogurt (25 g)
  6. 4 green onion washed and chopped
  7. Dash of hot sauce (optional)
  8. Salt and Pepper to taste
Instructions
  1. Pre-Heat Oven to 400 C
  2. Wash and Scrub the Potatoes
  3. Poke a few holes in them, place them on a baking sheet and bake for 30-40 minutes or until you can easily poke a knife through the potato but the skin is crisp
  4. Remove from the oven, with gloves slice the potatoes lengthwise into 6 portions
  5. Scrape the potato flesh from the skins being careful to not tear the skin, this will be our holding container
  6. Set the potatoe flesh aside in a bowl and return the skins to the oven for 5 minutes to crisp up the skin a little more
  7. Meanwhile, mash the potatoes and add the greek yogurt, hot sauce, salt and pepper, chicken, half the green onions and half the cooked crisped bacon. This will be our filling
  8. Remove the potato skins from the oven and divide the filling amongst the 4 skins
  9. Top the stuffed potato skins with shredded mozarella
  10. Set your oven to broil and let the oven melt the cheese, remove from the oven when cheese has turned a little golden and is bubbly
  11. Garnish with the other half of bacon and green onion!
  12. Devour!
Notes
  1. 1 Serving = 234 cal, 21C, 7F, 20P
Whisked http://glutenfreebakerytoronto.com/