A Twist on Egg Salad Sandwiches 

If you were hoping for a gluten free sandwich recipe, sorry to disappoint, but not today.  I have a gluten free bread recipe but it’s rather touchy, and I’d like to perfect it more before I post about it. 

 However, this recipe is great for replacing a sandwich in a packed lunch. There are several variations you can do, but this is the basic recipe. 

 First you need about 8 hard boiled eggs. You can chop them or dice them. I put them in my little manual food processor because I like the smaller texture. 

  

  
 

  
Then dump them into a mixing bowl and add these ingredients;

  
 1/2 c. Mayo

1 tsp. Mustard

 1/4 tsp. Celery Salt, optional 

1/4 cup pickle slices, also chopped fine in the food processor

Salt to taste. 

Mix everything together well. I have never used exact measurements. I always just dumped stuff together; so I had to measure everything to make this recipe. What I’m saying is that this is a very forgiving recipe. You can tweak it a lot and it still tastes good. 😊

Any flavor pickle works for this, but I used sweet hot dill pickles which I think really makes it. 

To take it up a notch; add one of these variations;

1/2 c. Chopped cooked bacon 

1/2 c. Chopped cooked ham

Serve with your favorite gluten free tortilla chips.  Yep, not only is it easy to make with a few simple ingredients, it’s a delicious dip!

 Word of caution, eating with salty tortilla chips means you don’t need to add as much salt to your dip or it will be way too salty. 

 

Quick Gluten Free Meal Idea

A lot of chain supermarkets have started stocking gluten free items, like pasta and cookies and baking items. If you are gonna do much GF cooking or baking, it’s a good idea to stock a few of these readymade mixes and foods for that last minute meal that you didn’t plan for.  

  I had a night like this. I needed supper and soon! I remembered that I had a package of gf pasta that I had picked up in a whim at Walmart. I also had about 2 cups of cooked turkey in the freezer that I chopped, dumped in a pot with a jar of Alfredo sauce and the pasta cooked according to package directions. Voila! Served with a salad and I had a complete meal in minutes! 

  

Creamy Gluten Free Broccoli Soup 

This soup is a favorite in our house. Even the kids that otherwise will not eat broccoli, cheer when they see this soup on the supper table. It is such a comforting meal on cold winter evenings! 

As a bonus, it is a cinch to make if I’m in a hurry or need something last minute. It takes about 30 min. start to finish. 

  
This recipe will feed a family of six, so feel free to cut it in half. Or just serve the leftovers the next day. It’s just as good the second day. 

1 package fresh broccoli, about 3 heads. 

1 chopped onion 

3-4 cups milk

4-5 Tablespoons cornstarch 

Approx. 1-1 1/2 c. Velveeta cheese

1 tsp. dried parsley 

Salt n pepper to taste

Optional:

1/2 lb. bacon, cooked and chopped

Or 1 cup ham cubes, cooked n chopped

Wash and cut up broccoli to your preference. Put it in a large soup pot or Dutch oven with a small amount of water.  

 
Add chopped onion. Or not, if you don’t like onions.  

 
Cover and steam. Do not over cook them at this point. You want them still crunchy, because they will get a lot softer later on. Drain. 

Now mix 4-5 tablespoons of cornstarch into about 3-4 cups of milk. I give you only approximate amounts here because it really depends on how thin or thick you like your soup.  

 Make sure the cornstarch is thoroughly mixed into the milk. You don’t want lumps. Then add the milk to the broccoli in your soup pot. Turn the heat to medium. You’re gonna have to keep this stirred as it gets hot, or you will end up with clumps of gelled cornstarch which is not good. If it doesn’t seem as thick as you’d like, don’t worry, adding cheese will thicken it up more and give it that nice creamy texture. 

Once it has warmed and thickened turn heat to low to simmer. Now add your cheese. I cut mine in chunks so it melts faster.  

  Then add your meat, if you want.  It’s perfectly good without and easier on your budget. But I love some bacon in it, altho’ I’ve used ham and that is good as well. You could probably use leftover chicken or turkey as well. 

Add your parsley at this point and salt n pepper. Word of caution here- if using ham it may not need as much salt. My family likes to put crushed tortilla chips in their bowls of soup instead of crackers. Since the chips are loaded with salt, I don’t add much to the soup or the chips can make it way too salty!

Continue to occasionally stir the soup until cheese is fully melted. 

Serve and enjoy!

  

Gluten Free Greek Pizza

Okay folks… If you’ve never tasted Greek pizza, you are in for a treat! This stuff is mouth-watering!

Ingredients 

 1 prepared gf pizza crust, recipe can be found in my previous post. 

1/2 c. Mayo

1/4 c. *Sour cream

1 T. Olive oil

1 onion

4 cloves of garlic

1 T. Oregano

1 bag spinach

1 pint of cherry tomatoes

6 oz. crumbled feta cheese

1c. shredded mozzarella cheese

Olives, mushrooms, crumbled bacon, optional

 *sour cream can be subbed with plain Greek yogurt or cottage cheese 

  
Photo is missing sour cream. I ended up using cottage cheese instead, which I think was almost better. 

Mix the mayo, sour cream, oregano and two minced garlic cloves in a small bowl. Set aside. Chop tomatoes in half. Set aside. 

Chop onion and mince about two garlic cloves; put in a skillet with a tablespoon olive oil. 

  
SautĂ© to desired crispness. Add about half of the bag of spinach. SautĂ© two minutes. No longer than that or your spinach will be almost nothing.  

 
Yeah, maybe use a bigger skillet than I did. 😀 or just smash it in. It will go way down at the end of two minutes. 

  
Remove from heat and set aside. Now gather all your toppings together.  

 
Spread mayo mixture over pre baked crust.  

 
Spread the onion and spinach mixture on next. You can add some fresh spinach too at this point, if you want stronger spinach flavor.  

 
Add tomatoes, olives, and bacon, etc.   

 Put in 400* oven for 10 minutes.  Take out and top with feta and mozzarella cheese. Bake for another 10 minutes or until cheese is melted. Be astounded at the amazing flavor of this pizza!   

 

GF Taco Soup

There is something so comforting about a hot bowl of soup on a cold winter evening. And the nice thing about soup is that it is usually a quick easy meal to put together. 

 This soup is a standby in our house. I keep the ingredients on hand at all times for a last minute supper idea, especially if we are getting sudden company and I need plenty of food. It is a delicious and fast meal!

 2 lbs. ground beef

1 onion

1 clove garlic, optional 

1 quart OR 2 (15oz) cans tomato juice

3 (15oz) cans of beans, black, kidney or chili beans

1 (15oz) can diced tomatoes 

1 (15oz) can whole kernel corn

1 packet taco seasoning 

1-2 tsp. chili powder

Salt and pepper to taste 

  
 I used frozen corn from my freezer here and also homemade taco seasoning, which I may post a recipe for sometime in the future. 

 First, put your meat in a large kettle. Chop your onion and garlic and fry with your meat.  

 
Once it’s nicely browned, you can drain the grease off, or not, if you used lean meat.  

 
 Dump all the other ingredients in now. Heat to almost boiling, stirring occasionally. When it’s hot, turn down and simmer until you’re ready to eat. You can eat it right away, but the flavor is better if you let it simmer for at least 15 min. 

  
Serve with crushed tortilla chips, sour cream and shredded cheese.