By Miranda Langston
Ingredients:
2 heaping TBSP margarine (I use "I Can't Believe It's Not Butter)
1 heaping TBSP minced garlic
½ cup dry white wine
1 cup heavy cream
Salt and pepper
Herbs of choice
Directions:
Melt butter in large pan
Add garlic, sautee 1 minute
3) Add wine and reduce to where you can no longer smell alcohol
4) Add cream, salt, pepper, and herbs
You can literally mix any herbs you want in here. If I'm serving this over salmon, I usually add garlic salt and onion powder and if I'm making the shrimp and pasta (recipe on pg ), I'll just sprinkle in some (or a lot of) Italian seasoning in there. This stuff is so simple and so good. This recipe is extremely versatile. You can serve it on or alongside a ton of recipes.
By Miranda Langston
Ingredients:
4 oz cream cheese, softened
1/2 cup milk
1/2 tbsp garlic salt
1/4 tsp onion salt
Directions:
1) Mix together ingredients until smooth.
2) Pour over pasta or sauteed veggies and enjoy.
| Author Notes | Note: It is advisable to triple the recipe if serving over pasta |
By Miranda Langston
Ingredients:
¼ cup soy sauce
2 tbsp honey
2 tbsp apple cider vinegar
1 tbsp garlic salt
1 tbsp onion powder
Directions:
1) Pour soy sauce into medium-sized bowl. Then add the other ingredients.
2) Pour over dish of your choosing.
| Author Notes | Note: Chicken and pork would go very nicely with this |
By Miranda Langston
Ingredients:
¾ Vidalia onion, minced
1 tbsp minced garlic
24 tbsp margarine (or 3 sticks, cut into single tablespoon squares)
¼ cup white vinegar
¼ cup white cooking wine
½ tsp lemon juice
¼ tsp salt
¼ tsp pepper
Directions:
1) Have margarine ready and portioned in a medium-sized bowl.
2) In a medium-sized pot, bring to a boil the wine and vinegar. Add garlic, onion, salt, and pepper. Reduce heat to simmer and let it reduce drastically (until only about 2 tbsp of liquid remain).
3) Remove pot from heat long enough to whisk in 2 pieces of margarine.
4) If you prefer the sauce to be a bit more liquid, as I do, add in 2 pieces/spoonfuls of margarine at a time, whisking it in before adding more.
5) Add in the lemon juice. Adjust seasoning to taste. Serve and enjoy.
| Author Notes | This is great poured over sauteed chicken on a plate of mashed potatoes |
By Miranda Langston
Ingredients:
2 cups half & half
3 tbsp parmesan cheese
1/4 cup dried basil
1/2 tsp pepper
1 large tbsp minced garlic
1 large tbsp butter
1/2 cup white wine
1/2 tsp salt
Directions:
1) Melt butter in medium-sized saucepan. Sautee garlic for 2 minutes. Add the wine and reduce slightly (about 5 minutes)
2) Add the basil. Cook 3-4 minutes
3) Pour in half & half. Sprinkle in cheese and stir after every spoonful. Finally, put in salt and pepper
4) Serve and enjoy!
| Author Notes | For a great chicken pesto pasta, pour over rotini and cubed sauteed chicken. |
By Miranda Langston
Ingredients:
1/4 cup water
1/4 cup yellow mustard
2 tbsp brown sugar
Directions:
1) In a medium saucepan, pour in water and bring to the point of steaming.
2) Pour in mustard and stir to mix.
3) Bring mixture to just the point of bubbling and stir in sugar.
4) Once incorporated smoothly, remove from stove and store or serve.
| Author Notes | Made this recipe tonight for a recipe I will add to the book later on |
By Miranda Langston
Ingredients:
4 cups chopped sweet onions
12 tbsp butter, divided
1 box chicken broth
1 tsp fresh cracked black pepper
6 tbsp gluten-free all purpose flour
3 cups milk
1/2 cup of melted Velveeta (or you could use mild cheddar and a pinch of garlic salt)
Directions:
1) In large skillet, melt half the butter and sautee onions over medium heat until tender.
2) Pour in chicken broth and add pepper. Let it come to a boil and then set the mixture aside, off of heat.
3) In large pot, melt the other 6 tbsp butter. Sprinkle in flour 1 tbsp at a time and stir until smooth. Slowly pour in milk.
4) Let thicken a bit. Reduce heat. Add the onion mixture and the cheese. Cook and stir until the cheese is melted (if you're using real cheese).
5) Pour into your favourite bowl and, if desired, garnish with shredded cheddar and chives.
By Miranda Langston
Ingredients:
2 packages mild Italian sausage
4 vedalia onions, chopped
4 packed cups kale
10 red potatoes, sliced thin
6 cups chicken broth
2 cups half & half
1 package bacon bits
Salt and pepper to taste
2-3 tbsp red pepper flakes
1.5 large tbsp minced garlic
Directions:
1) In large skillet, cook sausage on med-high heat until no longer pink in center. To cook, you can crumble it like ground beef or roll into balls. You can also cut the meat into small squares.
2) Set precooked sausage aside and sprinkle red pepper flakes over it.
3) In another large skillet, sautee onions, garlic, and bacon bits on medium heat with salt and pepper until onions become soft and translucent. Set pan aside with onion mixture in it.
4) In gumbo pot, pour in 5 cups chicken broth and sliced potatoes. Bring to a boil and cook until potatoes become very soft (but not mushy). Reduce heat to simmer.
5) Wash kale and pour it into the gumbo pot. Add to the pot the onion mixture and sausage. Lastly, pour in the half & half. Allow the kale to soften slightly and the other ingredients to heat through. If desired, add a bit more salt and stir.
6) Serve and enjoy!
| Author Notes |
I usually use about half a tsp of salt in the onion mixture and slightly less pepper.
The potatoes typically take half an hour on high heat. This recipe is a labor of love. It does take a few hours. Want to shorten the amount of time it will take? Use precooked Italian sausage and sliced new potatoes from a can, although preparing the ingredients the way I described in the recipe makes the soup turn out amazing and it's probably healthier. |
By Miranda Langston
Ingredients:
1 cup shredded rotisserie chicken
1 1/2 boxes gluten-free spaghetti noodles
2 organic carrots, peeled and chopped into 1/8 - 1/4" slices
8 cups chicken broth
1 1/2 tsp garlic salt
1/2 tsp black pepper
Directions:
1) Add salt to water in medium pot and boil carrots for 11 mins on med-high heat. Drain and rinse. Set aside.
2) In gumbo pot, cook pasta until al dente (break in half first). Drain and rinse.
3) In gumbo pot (high heat) heat chicken broth, garlic salt, & pepper. Bring to a boil. Pour in cooked pasta, carrots, and chicken. Cook until heated through. Serve and enjoy
| Author Notes | I use Swanson chicken broth. It's my favourite |
By Miranda Langston
Ingredients:
1 box Gluten Free Stir Fry Noodles, torn into 3rds
2 Carrots, shredded
3 tsp Minced Onion
2 tsp Minced Garlic
1 tbsp Chili Powder
2 tsp Paprika
2 cups Chicken Broth
5 tbsp Lime Juice
3 tbsp "Better Than Boullion" Roasted Chicken Flavor
3 tbsp Chives
2 tbsp Parsley
1 gallon Water
2 tbsp Salt
Pepper to taste
Directions:
1) Separate rice noodles into sections, then break those sections into 3rds. Drop noodles into boiling water and cook according to package instructions. Drain and rinse, and set noodles aside. You may have to occasionally rinse further and stir to prevent them from sticking.
2) In a large gumbo pot: combine water, salt, garlic, onion, chili powder, paprika, chicken broth, and lime juice. Bring to a full boil.
3) Once a nice, rolling boil has been achieved, add in shredded carrots and cook for 5 minutes. While the carrots are cooking, spoon in bouillon and stir well.
4) Add in chives and parsley at the end of the 5 minutes, stir, and add in the noodles. Reduce heat to simmer and cook for an additional 2 minutes to let the noodles heat through.
5) Remove from heat. Serve and enjoy!
| Author Notes |
I have been quite a fan of Pad Thai Noodle Soup since I discovered it, but I couldn't always find it in the store. Well, last week, I read the list of ingredients off the container, tweaked them a bit and played around with the amounts of each, and fixed myself a homemade version. Surprisingly, I think it's even better than the store-bought version. And the best part? It is completely MSG-free!! It's definitely healthier. Delicious, filling soup for around 150 calories? Yes, please! :) |
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