This week we had our first real snowstorm of the winter.  Snow always puts me in the mood for soup.  Homemade soup is the best, but what about those times when you want it on-the-go or you want something that will be ready for lunch in five minutes?  A lot of canned soups either have things in them I cannot eat or simply taste bland.

But, wait, what's this?  You see soup on my pantry shelves?  YES!  Let me introduce you to Dr. McDougall's brand soups.



As long as there is a microwave and water around, you are all set.  It is so good that my sister without allergies keeps her pantry stocked these.  All his soups are vegan, hence dairy- and egg-free.  Here are the ones that are also gluten-free:

Pad Thai Noodle Soup (as shown above, my favorite)
Tortilla Chips Soup
Black Bean and Lime Soup
Split Pea Soup
Spring Onion Noodle Soup
Tamale Soup

There are also boxed soups from this brand, although I have never tried them.  For more information, go here.

The day that I made this meal was a bit of a crazy day. It was our weekly-cleaning day, and we were getting ready to have a bunch of people over after dinner. Thankfully this was a fairly easy to make (a rice cooker makes it even easier).
I apologize for not taking a picture of this dish. I was darting around the kitchen while trying to avoid stepping on my mother's mop. Also, there were shrimp tails scattered across the counter (I remembered kind of late that I would have to remove them - silly me), so I don't think you all would have wanted to see a picture of my crazy mess.
Here's the recipe, compliments Cooking Light:

2 T. fat-free, less-sodium, GF chicken broth
2 T rice wine
1 T. low-sodium, GF soy sauce
1 tsp. dark sesame oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 T. vegetable oil
2 lightly beaten eggs (poor Hannah could not enjoy this dish)
2 c. chopped green onions
1 T. finely chopped fresh ginger
5 c. cooked white rice (like I said, the rice cooker works wonderfully)
1 lb medium shrimp (cooked, peeled, and coarsely chopped)
1 package of green peas (optional)

In a bowl mix the chicken broth, rice wine, soy sauce, sesame oil, salt, and black pepper together and set aside. Heat the vegetable oil in a wok or a large skillet over medium high heat. Add the eggs and stir-fry for 30 seconds or until the eggs are lightly scrambled. Now add the green onions and ginger, and stir-fry that for about a minute. Dump in the rice, shrimp, and peas. Stir-fry for 3 minutes or until the mixture is fully heated. Lastly, add in the chicken broth mixture and toss just until coated.

No, it doesn't mean crazy.  It's a Bolivian stew.  It is simple, healthy, and oh so good.



I love ethnic food.  Adore it.  American food it... well, boring.  And gross.  I have had this dish every year for my birthday ever since some friends from Bolivia made it for us five or so years ago.  My dad banned it from the house any other time of year.  Last month, on my birthday, my mom got my dad to try it one more time.  The next day I caught him taking some of the Locro to work.  He reluctantly admitted he now likes the stew.  Maybe I can make it more often.


Locro

2 T. olive oil
2 medium onions, cut in larger chunks
2 T. minced garlic
2 lbs. acorn squash, pealed and cut in squares
1/4 t. pepper
1/4 t. cumin
2 t. Kosher salt
1 1/2 c. frozen corn
4 red potatoes, cut in large chunks
1 jalapeno, chopped
Sheep's milk feta (or Queso fresca if you can have dairy, or forget the cheese altogether if you can't have sheep's milk)

Put oil in a pot over medium high heat.  Stir onions for three minutes, add garlic, and stir for 2 more minutes.  Stir in squash, pepper, cumin, and salt.  Fill water to cover all the vegetables and let it cook over medium heat for 30 minutes.  Stir occasionally.  Use a blender (immersion blenders work great!) to blend everything.  Then add the potatoes, corn, and jalapeno.  Cook for about 20 more minutes or until potatoes are soft.  Serve hot and top with the feta cheese.

This Monday I had to say goodbye to Christmas vacation and settle down into the work world (which isn't so bad when you get to take care of three wonderful kids).  I am pretending that this weekend it is still Christmas while I enjoy more pepperminty sweets.

Actually, Katie was making chocolate cupcakes for a party.  She ignored the rule of thumb when cooking allergy-friendly (especially gluten-free): never bank on your experiment recipe being the final product.  The cupcakes were slightly edible.  I decided to show her the right way to cook... by doing my own experimental cooking.  I found a recipe from Manifest Vegan boasting of candy cane in chocolate cupcakes.  We had some leftover corn-free candy canes, so why not?  Oops, I had read it wrong.  The icing had peppermint in it, not the cake part.  My mind was set, though.  Chocolate peppermint sounded so yummy. I changed the recipe to my liking, more than happy that Katie took yummy treats to her party tonight.




Peppermint Chocolate Cupcakes

1 c. sugar
3/4 c. Willow Run (or any dairy-free) margarine, melted
1/2 c. Gluten-free Mama's Almond Flour Blend (or your favorite gluten-free flour blend or sorghum flour)
1/4 c. potato starch
1/4 c. tapioca starch
1/2 c. dark cocoa powder
1 t. xanthan gum (or guar gum)
1 t. baking powder
1/2 t. salt
1/2 c. almond milk (or your favorite non dairy milk)
3 T. vinegar
3/4 t. peppermint extract
1/4 c. crushed corn-free peppermints (optional)


Preheat oven to 350 °F

In large mixing bowl, combine sugar and margarine together until smooth.

In separate, smaller bowl, combine sorghum flour, cocoa powder, potato starch, cornstarch, xanthan gum, baking powder, and salt. Slowly incorporate flour mix into sugar mixture along with the non dairy milk, alternating between additions. Stir in vinegar, one tablespoon at a time.  Add peppermint extract and crushed peppermints.  Batter will be very sticky.


Filled lined cupcake tins halfway.  Bake for 25 minutes or until done.  (I bake mine almost to the point of being overdone in order to help with any gumminess.) After cupcakes have cooled, ice using the recipe below.



Creamy Peppermint Icing

1/4 c. shortening
1/4 c. dairy-free margarine, softened
1/4 t. peppermint extract
1/4 t. vanilla extract
2 c. organic powdered sugar
1 T. almond or other non dairy milk

Cream together shortening, margarine, and the extracts.  Slowly incorporate powdered sugar.  Add almond milk.   NOTE: sometimes a little bit more powdered sugar or almond milk is needed in order to get the right consistency.