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Time equals food February 17, 2015

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One of the most frustrating aspects of having Celiac disease is the amount of time it takes away from…everything.  It shouldn’t be that bad…I just have to stay away from gluten.  However, it seems that I’m basically stuck making everything from scratch now.

It’s amazing how many things contain gluten.  I can’t even buy many types of frozen vegetable mixes (!) without running into gluten.  (They use it to thicken the sauces.)  It’s a bit nerve-wracking buying anything that doesn’t have a ‘certified gluten-free’ symbol on it, and even then you have to be careful.  (It turns out that there are limits to the test, and I’ve found I react to anything that has gluten-ingredients, even if it is certified gluten free.  Apparently it’s just too hard to get rid of all of those nasty epitopes in things like vinegar.)

Of course, there are boxed alternatives to most foods that are gluten-free, but you’re paying 2 to 3 times the price for those items.  When we switched over to a gluten-free diet, our eating out expenses pretty much dried up, but the grocery bill jumped enough to make up for it and then some…and I don’t even buy that much processed food.

There is the option of taking a tax deduction at the end of the year to feed into your medical deduction. In order to do this, you have to keep every receipt, denote the items that are gluten-free, find a comparable item that contains wheat, determine the difference, and keep track of the differences.  The problem is that if you don’t hit the minimum on your medical deduction, you can’t use all this anyway.  We seriously considered doing this until we realized that we probably would not exceed the necessary amount to do anything but the standard deduction, and it would take a LOT of time and research to begin with.  Therefore, it seemed like a big waste of time.

Now I’m down to trying to make most things from scratch to keep expenses down, but this is certainly not helping with the time issue.  One example is (decent) bread.  If you buy gluten-free bread, it generally tastes unpleasant, though some brands are more tolerable than others, and you’re easily paying twice the amount of money for a loaf that is a 1/3 to 1/4 the size of your average wheat loaf.  At least.  I used to buy the fancy artisan bread from the local baker and it was probably the same amount as the gluten-free stuff, but it had a LOT more bread.  If you’re used to the grocery store stuff, it’s even more dramatic.  And the choices are pretty limited, too.  If I want a loaf of sourdough, I have to make it myself because there just simply isn’t any premade available.  (And seriously…who doesn’t love fresh sourdough bread?!)  This is not a quick and easy process.

This whole issue wouldn’t be so bad if I didn’t enjoy food so much.  As much as not needing to eat would be convenient, I don’t think it’s in the cards.

The luxury of a home-cooked meal November 30, 2014

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The best dressing you’ll ever eat.

 

The other day, I had a discussion with someone who was complaining about something related to fast food. I jokingly said that one way to avoid the problem was to, “You know, buy food at the store and cook it at home.”

That’s a luxury I can’t afford. I don’t have enough time to do that.

I have to admit this comment really got under my skin a lot more than I expected. The primary issue I have with this is that the real luxury is having the income that allows one to purchase precooked meals on a consistent basis. Claiming that cooking food at home is a luxury makes it sound like it’s something I get around to as a way to relax after having bon-bons and a massage on the couch while watching reruns of Quantum Leap.

The other reason it got to me is because I have no choice. Since being diagnosed with celiac disease, I have discovered there are only about three restaurants in the city where I feel comfortable eating. I cannot eat over at friends’ houses because most of them don’t understand the dangers of cross-contamination. Even a crumb of gluteny food leaves me in pretty bad shape for nearly a week. I imagine a lot of people think this is hyperbole; I wish it was.

I have no choice but to cook almost everything I eat. I cannot buy prepackaged foods. If I am lucky enough to find ones I don’t react to, they are priced to cost nearly twice as much as an equivalent food containing wheat. I can’t afford that. In fact, most people I know can’t.

This comment left me feeling like somehow my time is less valuable than this person who said it. Cooking is most definitely work, and it’s time-consuming work, as well. It’s bad enough that domestic work has been ignored in economic terms forever, but now we’re trying to rebrand it as a luxury?

Cooking up a storm August 31, 2014

Posted by mareserinitatis in family, food/cooking, older son, younger son.
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I have to admit that I think we’ve finally got the hang of this whole cleaning/cooking thing.  A while back, I mentioned that we’d gotten a housekeeper.  That lasted for almost a year, but then we decided that it wasn’t working as the housekeeper couldn’t keep up.  I suspect it’s because of the overload of fuzzy creatures.

We changed tactics: basically, we just pick a time every weekend to spend a couple hours cleaning (although it doesn’t work so well when we’re gone for multiple weekends in a row) and we all spend an hour or two working through the list.  Each item on the list is worth a certain amount, depending on the effort involved, so this is what the kids get for an allowance.  I think we spend 1-2 hours every week cleaning, and while the house is more cluttered than I like, it’s actually staying reasonably clean.  Also, I no longer have to spend tons of time instructing the kids on how to clean the toilet AGAIN since it has only been a week or two since it was last cleaned.  (Our biggest problem comes in the fact that every one likes to put the cleaning supplies in different places…)

In the past year, though, I found that I am sensitive to even tiny amounts of contamination in a lot of gluten-free foods, and this resulted in a shopping list that involved almost no processed foods.  The amount of time I spent cooking increased drastically, so I recently decided to try this same approach with cooking: the kids now spend about an hour in the kitchen getting dinner ready or helping with other things (baking bread, making snacks) 3-4 nights a week.

It’s only been a short while, but this seems to be working, too.  I’m not sure why I never tried this before, although I suspect some of it is that I was nervous about the younger son handling certain cooking activities, particularly those with knives.  (I have to admit that I still give a lot of those chores to the older son.)  He loves to bake, though, so as long as I get the ingredients out for him, he’s getting pretty good at following recipes.  He makes a pretty mean beer bread…(with gluten-free beer, of course).

I’ve been very surprised how positive their attitude about this has been, particularly since they don’t get allowance for this.  (It wasn’t quite pitched as, “You don’t help, you don’t eat,” but I think they understood that my frustration was almost to that level.) However, I uncovered another reason why this may be working: I suspect the real motivation is that they’re tired of waiting for me to make their favorite foods.  The baking, in particular, tends to be put off in favor of making dinner.  They must’ve realized that if they learn to do it themselves or help take care of some of the other cooking chores, they don’t have to wait as long.  I have to admit that if there’s something they really want to cook, I’m not inclined to say no.

Kohlrabi Catcher July 11, 2014

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I got this very weird vegetable from our CSA:

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I wasn’t sure what it was at first, but it’s apparently kohlrabi. I’d heard of it but never eaten it. After asking on Facebook and searching the Internet, I now have a million ways to prepare it but opted for throwing it in some tikka masala sauce for a first go round.

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Whenever I cook, Teradog and Gigadog hang around the kitchen. Or maybe it’s more appropriate to say they consume the entirety of the kitchen floor space. They know the command “out,” something I came up with after many near-death kitchen catastrophes. However, I still like to provide them with samples of my cooking as much as possible because they’re a quite appreciative audience. Through their sampling, I discovered that Teradog likes pretty much all vegetables except romaine lettuce. Since I was dicing the kohlrabi, I decided to see if he’d like some, as well.  (Just so you know, throwing food and videotaping simultaneously isn’t all that easy.)

Gigadog also liked the kohlrabi, but if you try to play ‘catch’ with her, it bounces off her nose and she looks annoyed at having to wander over to its landing spot.  I guess some food isn’t worth it.

Rhubarb, white, and blueberry muffins (gluten-free, dairy-free) July 2, 2014

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No one in our house likes rhubarb. It’s one of those things that all the German grandmas would bring to church potlucks, and my parents would say, “Isn’t this great!” Meanwhile, my face is about to implode from puckering.

My worst experience was in high school. I had a crush on someone, and when I went to visit him, his mom made rhubarb bars. I had to impress this boy’s mother, so I didn’t say how much I hated it. No, I suffered through the whole bar, eating every last bite. Later, he decided he didn’t want to date me, and I realized that if he couldn’t appreciate how much I’d suffered, he obviously wasn’t the one for me. No man is worth eating rhubarb for.

I was glad, therefore, when I met Mike, and in one of those deep, get-to-know you conversations, I found out he disliked rhubarb as well. He comes by it genetically: his dad hated it so much he would change oil over the rhubarb plants in their yard.

Therefore, when I opened our CSA box last week and saw three pounds of the stuff, I thought, “Oh, crud.” Actually, I thought something else, but I’m too polite to say it in a blog post. I tried to pawn it off on my parents, but no luck.

Anyway, I spent some time pondering and decided to at least try it. I won’t eat tons of it, but I concocted a recipe that uses a tolerable portion. And the rest of the muffin is so good that I don’t mind eating around it. I also discovered that the smaller the pieces that you chop it into, the less intense the flavor. (Now, if you really like rhubarb, cut it into big pieces and substitute a half cup of rhubarb for the blueberries.) I figured it must be okay since the younger son, who is the food critic of the house, really enjoyed them.

And since the Fourth of July is coming up, it seemed appropriate to give it a patriotic theme.

Rhubarb, white, and blueberry muffins

Rhubarb, white, and blueberry muffin

Rhubarb, white, and blueberry muffin

Makes 12 muffins

Dry ingredients

  • 2/3 cup sugar
  • 1 1/2 cups gluten free flour (if you like to blend your own, I’d use 140 gms or 1 cup white rice flour, 46 gms or 1/3 cup potato starch and 26 gms or 1 tbsp + 2 tsp tapioca flour)
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp xanthan gum (leave out if using a flour mix that includes this)

Wet ingredients

  • 1/2 cup + 2 tbsp butter (for dairy free, use coconut oil)
  • 2 eggs
  • 1 cup buttermilk (for dairy free, use 1 cup full-fat coconut milk from the can (I like Thai Kitchen brand) + 2 tbsp lime juice)
  • 1 tsp vanilla extract
  • 1 cup diced rhubarb
  • 1/2 cup blueberries

Instructions

  1. Preheat oven to 350°F.
  2. Place muffin papers in muffin tray or grease and flour muffin tray.
  3. In a medium bowl, combine thoroughly all dry ingredients except sugar and set aside.
  4. In a large bowl, cream butter (or coconut oil) and sugar together. (If using coconut oil and it’s liquidy, I suggest sticking it in the fridge to let it solidify. Cool coconut oil works much better for this. If you’re still not having much luck, go to the next step, using cold eggs, but mix for much longer and it will cream.)
  5. Add eggs and mix for another 20-30 seconds.
  6. Add buttermilk (or coconut milk and lime juice), vanilla, and dry ingredients and mix until thoroughly combined.
  7. Add rhubarb and blueberries and stir until evenly distributed. (Note: I prefer using fresh blueberries because frozen tend to ‘streak’ the muffins. If all you have is frozen, though, pull them out right before you’re going to add them and toss to coat them with some potato starch.)
  8. Distribute batter into muffin tray.
  9. Bake for approximately 28 minutes.
  10. Let cool in pan for about 10 minutes and then move to cooling tray.

 

Wordless Wednesday: Pictures in food April 23, 2014

Posted by mareserinitatis in food/cooking, photography.
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happy_toast

 

haupia_tree

3 Karrot Gluten-Free Muffins February 23, 2014

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(Note: I’ve made a couple changes since I originally posted this.  It produces much fluffier muffins, and fluffy muffins are good in my book.)

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I could tell you what I’ve been up to lately, but it’s pretty much the same thing I’ve been up to for the past year and a half: I’m either working on a paper or a proposal…although now and again I’m trying to help my student out.  But really, it’s kind of getting silly to say this as it hardly changes.

I have, however, been spending a lot of time perfecting my carrot cake recipe.  One day, a few weeks ago, I had this horrid craving for carrot cake.  The problem I have is that a lot of gluten-free food in general tastes pretty awful: I haven’t had one I like yet.  Second, even if I did like them, most mixes I come across are not FODMAPs friendly…meaning they have some ingredient or other that will make me sick.  (If you’re not sure what this is, you can read about it here.)  Finally, I try, as much as possible, to eat paleo.  Unfortunately, FODMAPS friendly paleo foods are rather tough to come by.  Most use nuts or coconut flour (or taste even worse than the run-of-the-mill gluten-free foods), so those are out.

I decided I had to come up with something myself.  I added the condition that my friends who eat ‘normal’ diets must enjoy eating it, too.  I am pretty sure this one succeeded.  I also tried, very hard, to make it mostly carrots.  I don’t think I succeeded, but I did manage to at least balance the carrot to flour ratio…it’s much better than the standard 3:1 flour to carrot ratio in most recipes.  (Most carrot cake, in my opinion, is just spice cake pretending to be healthier than it is.)   I am aware that most people don’t consider sugar or brown sugar to be paleo, but those, along with molasses, are the only FODMAPs-friendly sweeteners I can handle.

I’ve finally perfected my recipe, so I’ll share it below.  I’m very excited because it’s one of the very few baked goods I’ve made lately that I can actually eat myself.  I will warn you that it’s really a pain to make, but it’s totally worth it.  However, I’m quite serious when I say not to deviate from the instructions.  As much as I love kitchen short-cuts, you don’t want to just throw everything in the food processor and call it good.

And one last note: while you may want to try substitutions, be very careful about maintaining the moisture balance in these muffins.  I learned the hard way (and repeatedly) that one little change can leave you with hockey pucks or mushy gunk in short order.  Therefore, this recipe won’t work if you decide to throw honey in for the brown sugar.  You CAN get away with 1/4 c. of a dry sweetener instead, like palm sugar or raw cane sugar, if you want to try something else.

If you do make changes, please let me know so that I can pass them on to anyone else who is interested.

carrot_muffins

3 Karrot Muffins

Makes about 12 muffins.

Ingredients

  • 11-12 oz. fresh raw peeled carrots
  • 2/3 c. dehydrated carrot (make sure it’s not processed on the same equipment as wheat…I buy them online)
  • 3 eggs
  • 1/3 c. potato starch
  • 1/3 c. tapioca flour
  • 1/3 c. sweet rice flour
  • 1/4 c. white rice flour
  • 1/4-1/3 c. brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/4 tsp. salt
  • 1/3 c. coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice

Optional cream cheese ‘filling’

  • 4 oz. cream cheese, softened
  • 2 tsp. coconut oil
  • 2 tsp. sweetener (sugar, maple syrup, whatever)

I’m going to start with the cream cheese filling: you don’t have to do it.  If you’d like to do it, there’s an easy way and a harder way.  The easy way is just to cut your 4 oz of cream cheese into 12 chunks of the same size.  It tends to dry and crack a bit though, so the harder way is to blend the cream cheese and coconut oil (and sweetener, if you want some) in a small bowl using a mixer.  This will have a nicer texture and look nicer, but it doesn’t really taste much different.  Put it in the fridge for later.

Preheat the oven to 350ºF.

Mix the eggs and dried carrots in a separate bowl.  Set aside.  Leave this sitting for a while.  In essence, you’re using your eggs to rehydrate the dried ones.

While waiting for the carrots to rehydrate, add the following dry ingredients in a large mixing bowl:  potato starch, tapioca flour, sweet rice flour, white rice flour, brown sugar, baking powder and soda, cinnamon, nutmeg, ginger, and salt.  Combine thoroughly.

Place the raw carrots in a food processor or blender (if it’s a really good blender) and run until the carrots are finely chopped.  (By finely chopped, I mean ‘not quite a puree but as close as the machine can get.’)  Next add the dried carrots and egg mixture.  The eggs should whip up and give the mixture a lighter orange color, and it should look like a puree.   (Note: don’t shortcut and throw it all in the food processor at once unless your machine is VERY good.  I tried that and ended up with a serving of baked carrots in the middle of a couple of muffins.)

Before you take the next step, get your muffin pan ready.  I generally like to use foil muffin papers for these as they seem to soak through paper liners.  I also suspect the foil liners do a better job of baking the muffins evenly.

Add the coconut oil, vanilla extract, and lemon juice to the food processor and run again.  Add contents of the food processor to the bowl of dry ingredients and combine thoroughly.  I usually just use a large spoon to do this as the mixture seems awfully thick for a mixer.  Divide batter evenly between muffin liners.

If you’re using the cream cheese (mixture), add about 2 tsp. to each muffin.  Make sure to press it down into the batter a bit.  I don’t recommend making divots in the muffins as it seems to create big air bubbles.

Bake for 25 min.  Let cool for a couple hours at room temp before serving (even though they smell incredible).  Because of the raw carrots, these put off a lot of moisture and need to be cooled properly.

Recipe Double Header: Maple-whipped sweet potatoes and gluten-free sweet potato pancakes January 1, 2014

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The other day, Mike and I were eating at one of our favorite local restaurants (i.e., one of maybe five that is celiac-friendly and hasn’t tried to kill me yet), I tried a new dish: maple-whipped sweet potatoes.  We both fell in love with it, and so I’ve made it a couple times at home.  It’s super easy.  Also…it might be paleo, depending on your feelings on maple syrup.

The best part of making these is that I usually make large enough quantities that there are leftovers.  Some people I know think, “Yay! Leftovers!”  I personally think, “Yay! Pancakes!”  Some people think that’s too much work.  However, given I cringe every time I watch my kids dump a half gallon of maple syrup on pancakes, these are sweet enough (in my opinion) to avoid syrup altogether…unless you’re younger son who still thinks they need syrup.  A pat of butter is nice, though.  So far, everyone in the house seems to like them.

Mom!  He's not sharing!

Mom! He’s not sharing!

Maple-whipped sweet potatoes

2 lbs. of sweet potatoes, peeled and diced

1/2 tsp. cinnamon

1/2 tsp. nutmeg

3 tbsp. coconut oil

1/4 cup. maple syrup OR 1/4 cup brown sugar, 2 tbsp water, 2 tsp maple extract

Toss the sweet potatoes in the cinnamon, nutmeg, and coconut oil.  There’s two ways you can do this, depending on the time you have.  You can throw them in the crockpot (low for 5 hrs, high for 3 hrs) or bake in a covered dish at 350°F for one hour.  I prefer the crockpot method as they always seem more moist, but if you’re in a hurry, you’ve got options.  Once they’re done cooking, let cool for 5-10 minutes, then put them in a large mixing bowl with the maple syrup.  Use a hand mixer and blend until smooth and creamy.  (Whether you’re doing this with the brown sugar mixture or maple syrup, you may need to add water, a tablespoon at a time, to get it creamy.)

Serves 8.

Sweet potato pancakes

1 lb. maple whipped sweet potatoes

1/4 cup tapioca flour

1/4 cup potato starch

1 tbsp. coconut oil

1 egg

Mix all ingredients together and cook on a non-stick pan or griddle on medium-low to medium heat until browned.  Flip, and brown on the other sides.  I’d suggest making smaller pancakes – about 3 inch diameter.  You have to watch these carefully.  Because of the high sugar content, they go from brown to blackened very quickly if the heat is too high.  Also, there’s no good way to see if they’re done on one side except for checking.  The high moisture content insulates the top side when the bottom side is being cooked.

Serves 4.

Mmmm!  Pancakes!

Mmmm! Pancakes!

Post Christmas food frenzy: buckwheat crepes December 28, 2013

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Our family has had a tradition of having a ‘nice’ breakfast or brunch on Sunday mornings. For a while, this consisted of getting together with extended family and calling it “waffle Sunday” because we almost always had waffles. (After my celiac diagnosis, the waffle maker was handed off to another home where it is hopefully happy.) Later, I spent the summer with a friend in Berkeley, and the topic of crepes came up.

I adore crepes.

My friend said his grandfather made the best crepes ever, and so he spent a morning teaching me how to make them. It was far simpler than I thought. You combine 1 cup of wheat flour, 1 egg, and enough milk to have a very sloshy liquid. It’s probably the same consistency as warm custard before it’s set, or maybe egg nog. Then you add about 1/2 tsp. of some sort of oil to a small frying pan, and once it’s hot, add enough batter that you can spread a thin layer over the bottom of the pan. Cook until the edges start to get crispy, then flip. I moved from white flour to whole wheat flour (and my tummy hurts just saying that) because I liked the nuttier taste.

It’s not easy to make gluten free crepes. But another thing I adore is buckwheat because of it’s nuttier taste. The search was on, and I came across a wonderful site explaining the history of crepes and galletes. Unfortunately, it wasn’t quite what I was looking for as I wanted a buckwheat crepe that would be suitable for things like fruit fillings, and apparently galletes are not. I was thrilled when I came across this recipe for a way to improve the nutritional value of buckwheat and make a sort of pancake out of it. Still…too thick.

I decided instead to try my old recipe using the principles of soaking the buckwheat groats first. I took 2 1/2 cups of groats and soaked them in water for several hours. (You’ll want to check the recipe link to see why I do this.) I then rinsed the groats and blended them with a mixture of water and heavy cream (2:1 ratio, respectively). Once I had a thick enough batter, I added about 3 eggs. Then I continued to add water and cream until I had the same egg-nog consistency thickness I got with my wheat-based crepes. Everything else went the same as before, using between 1 tsp. to 1/2 tbsp. of coconut oil to cook the crepe. They will work for either savory or sweet fillings, if you like a nutty flavor. They are very filling, either way.

Gluten-free buckwheat crepes

(serves 2-3)

1 cup buckwheat raw buckwheat groats

1 egg

1 to 1 1/2 cups water and heavy cream mixed 2:1 (or milk of your choice)

coconut oil

Pour buckwheat into a bowl and add dechlorinated water to about 1 inch above buckwheat. Let soak for several hours. Strain and rinse with warm water to get rid of slimy texture. Add groats, egg, and water/cream mixture to blender and blend to smooth. Continue to add water/cream until batter is ‘soupy’.

Add coconut oil to non-stick frying pan over medium to medium high heat (somewhere between 1 tsp. and 1/2 tbsp per crepe). Add about 1/3 cup batter, pouring into oil, and tilting pan to coat the bottom. (You will have to figure out how much works for you depending on how large your pan is and how thick you like your crepes.) Cook until brown spots form on underside of crepe. Flip crepe and cook for an additional 30 seconds.

Favorite toppings at our house are sliced bananas, berries, sometimes whipped cream. We’ve also used straight syrup (did your insulin level just go out the roof), philly cream cheese honey and nut spread, or a blend of cream cheese (4 oz), orange marmalade (1 tbsp), and maple syrup (1 tbsp). If you want to go the savory route, ham and cheese are always good choices.

Post Christmas food frenzy: knoephla soup December 27, 2013

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Note: I have another recipe, made from scratch, on my other blog.  If you can’t use this recipe, go ahead and check that one out.

If you grow up in western North Dakota (which is about any place west of Valley City), then you probably love knoephla soup.  It’s my favorite comfort food, and I’ve gotten into serious arguments about the best place to get it.  I really liked the stuff I got at Sunset Inn in New Salem, but Trapper’s Kettle in Belfield and the Freeway 147 truck stop outside of Mandan aren’t bad, either.

I’ll be honest, though.  The best knoephla soup I’ve ever had was at Nichole’s in downtown Fargo.

So what it is?  It’s a creamy dumpling soup made by the German-Russians who settled North Dakota (and surrounding areas).  The dumplings are typically made by mixing wheat flour (and now you see the problem) with water or milk or any number of things to make buttons of dough which you throw in the soup to cook.  Some people put potatoes in, some don’t.  The recipe that follows is fairly preliminary, and I have to admit that I cheated: I didn’t make my own knoephla and instead used gluten-free gnocchi.  (Any sane person who eats gnocchi has got to admit that it tastes remarkably like knoephla.)  At some point, I’m going to give that a try, but I admit that on this occasion, I was feeling pretty lazy.  If I ever do make my own knoephla, I’ll let you know about it…unless it goes badly.

Gluten free knoephla soup

(Or, if you prefer, I suppose you could call it gnocchi soup, too)

1 qt. poultry stock (I prefer homemade bone broth because it really improves the taste)

2 cups water

1/2-3/4 cup chopped carrots

1 onion, chopped

1 tbsp cooking bacon grease or olive oil

2 tsp. salt

2 cups heavy cream

2 12 oz. bags of Conte’s gluten-free gnocchi OR 1 bag along with 2 potatoes, peeled and diced

The first step should be to pull the gnocchi out of the freezer.  You don’t want it frozen solid, so just set it out at room temp until you get to it.  You can set it out before chopping the veggies.  Next, put carrots, onion, and oil or grease into a small frying pan on medium heat.  While the carrots are cooking, put diced potato (if you’re using potatoes) into a large cooking pot (4 qt?) with the broth, water, and salt.  Bring broth to a boil whether or not using the potatoes.  While waiting for the broth to boil, you can take the gnocchi and cut each one in half.  Once the broth begins to boil and the onions in the carrot/onion mixture are translucent, add to the broth and boil for about 15 minutes.  Finally, add the gnocchi and boil for an additional 8 minutes.  Turn off the burner but don’t remove the pot.  Add the cream and stir for a minute or two.

Makes six servings and takes about 45 minutes.

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