Posted in Cooking, corn free, gluten free, nut free, soy free

Pantry Magic: Chicken Enchiladas

img_1458The request: chicken enchiladas.

The problem: no one shopped for enchiladas this week.

The pantry, fridge, and freezer produce the following:

  • frozen chicken breasts and thighs
  • frozen turkey stock from Thanksgiving
  • bag of Mexican blend shredded cheese
  • half a wheel of Mexican fresco crumbly cheese
  • an absurd number of cans of chopped chiles
  • 1 can of refried beans
  • 1 can of enchilada sauce
  • 1 can of Rotel tomatoes
  • 1 baggie of leftover soft tortilla boats and crunchy corn taco shells

And with this, I made the requested chicken enchiladas!

NOTE: while this particular collection of ingredients includes gluten and corn elements, it’s super easy to make this both corn and gluten free with homemade or Pacific stock and Harris Teeter Naturals refried beans or Natural Value organic refried beans. So far there are no flour tortillas that are both gluten free and corn free, and many contain soy. This is a great time to try your hand at making your own GF/CF flour tortillas with one of the many flour-based or cauliflower tortilla recipes available online; it’s a simple and quick process! I get around the tortilla issue by baking a small dish of the filling and eating over rice; it’s a great way to use up leftover rice from a previous meal or even takeout.

Boil the chicken for 15 minutes if boneless or a good 30 minutes if bone-in. While it’s boiling, get out a casserole baking dish and lay out the soft taco boats and the crunch taco shells so that you get the most in that you can. I was going for 8 taco boats and 6 taco shells. Since the chicken is still boiling, smear a spoonful or so of refried beans in the bottom of each boat and shell; add/repeat until you’ve used the whole can.

Should be close to time to drain and cool and shred the chicken.

Saute 1 chopped onion and 1-2 cans of green chopped chiles, no oil necessary. Yes, you can use fresh chiles, but this is about using what’s in the pantry and not having to go to the store to make dinner.

Whisk 1/4 cup all purpose flour (gluten free all purpose flour works too) with 1/4 cup of your favorite cooking oil or melted butter in a bowl and add the blend to the sauce pan on top of the onions and chiles on medium until the mixture bubbles briskly. Add 1 cup turkey stock (or chicken or vegetable stock from a can or box) and 1/2 cup of milk (unsweetened, not vanilla almond milk or soy milk will work, but not rice milk). This will make a “white sauce” or loose turkey gravy. Add about a cup of cheese and stir until completely blended; I’m using the crumbly fresco cheese.

Mix the shredded chicken into the pot.

Spoon the mixture into each boat and shell until you’ve used it all. If you’ve got some leftover, pour it into a small baking dish to serve over rice or dip with chips.

img_1459Top each boat with one or both of the enchilada sauces. I prefer the green, but we only had a small can of red enchilada sauce.

Sprinkle up to 2 cups of shredded cheese on top.

Bake at 350° for 15-20 minutes to get the enchilada filling good and bubbly and all of the cheese topping lovely and melty.

Sometimes it really is that simple. Ugly, but incredibly yummy!

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Posted in Cooking, corn free, gluten free, nut free, soy free

Cream of Mushroom Soup

img_1452These days most people have relegated cream of mushroom soup, specifically the thickened condensed version, to casseroles, but I was reminded a few days ago of my love of cream of mushroom soup as a straight up soup, especially with an ounce of brie crumbled and melted into it!

Here’s my gluten free and corn free cream of mushroom soup, which I’ll put up in 1.5 cup servings for freezing.

Makes 4 1-cup servings or 3 1.5 cup servings. The 1.5 cup serving is comparable to 1 can of condensed cream of mushroom soup frequently used in green bean casserole or creamy chicken and rice with peas.

If you’re serving as soup, don’t forget to crumble an ounce (or two) of brie into the steaming hot bowl before serving.

Ingredients

  • 16 ounces baby bella mushrooms (whole or sliced, doesn’t matter)
  • 4-8 ounces of any other mushrooms you like (I add a wild mushroom blend available from Publix)
  • 4 cloves garlic, minced
  • 1/4 cup gluten free, corn free all purpose flour blend (Bob’s Red Mill Gluten Free All Purpose Flour)
  • 1/4 cup of your favorite cooking oil (I use grapeseed oil)
  • 1 cup whole milk or heavy cream (soy and almond milk will produce similar result; rice milk will not)
  • 4 cups mushroom or vegetable broth (I use Pacific Organic Vegetable Broth when I don’t have any or enough of my fresh-made veggie stock)
  • 1/4 t kosher or coarse sea salt
  • 1/2 t black pepper
  • Optional: 1-2 ounces of brie per serving, to be crumbled into the hot soup to melt

Add 1 T of your favorite cooking oil and 4 cloves of garlic to your stock pot over medium heat. You’ll observe the medium setting or you’ll burn your mushrooms and have a bitter soup.

img_1441Finely chop the mushrooms in your food processor (Cuisinart). If you don’t have a food processor, borrow one. You’ll thank me after your first hand-chopped or too-big-pieces batch! I find it easiest and fastest to do this in three batches, basically one batch per 8 oz container of mushrooms. Dump straight into the stock pot as you chop each batch.

img_1446Cook the mushrooms and garlic on medium for 15-20 minutes. You’ll see a lot of liquid bubble up out of the mushrooms, and your goal is to get that gone. You’ll both see the dry pan and begin to smell a slightly beefy aroma from the pot. That’s when you’re ready for the next step.

img_1444While you’re waiting for the mushroom water to cook all out, whisk together the all purpose flour and the oil; this is roux (pronounced “roo” like kangaroo), used to thicken liquids into thickened broth, cream soups or gravies. NOTE: if you find the first batch not thick enough for you, next time increase both ingredients to 1/3 cup; the more roux you use, the thicker your soup will be.

img_1447Once you’re sure all of the mushroom water is cooked out, make a hole in the mushrooms and pour in the roux. Let it bubble up for about 30 seconds and then stir it around into the mushrooms. Add the cup of milk/cream and keep stirring. It’ll look a little oatmeally at this point.

img_1449Add your vegetable or mushroom stock by 1 cup portions, stirring to combine before adding the next portion, until you’ve added 4 cups. And since that 32 oz box of stock is 4 cups, you can certainly guess your way through this step and just pour straight from the box.

img_1451Bring everything to a boil and let boil and bubble for about 3 minutes, stirring. Lower heat to the lowest setting you can and simmer for 30 minutes.

NOTE: If you’re using gluten free flour, you’ll see a “scum” or skin form on top of the soup; this is what happens when you try to get milk fats to combine with flour that has no gluten. Keep the skin; love the skin; use a whisk to re-blend the skin into the soup. This is part of how a gluten free flour thickens liquids when it has no gluten.

Turn heat off, leave the pot on the burner, and let cool before prepping individual servings for freezing or storing in a large container for refrigerator storage.