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	<title>gfe--gluten free easily &#187; soup</title>
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	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<item>
		<title>“Pantry” Black Bean, Corn, and Salsa Soup with Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free Paleo Bread</title>
		<link>http://glutenfreeeasily.com/pantry-black-bean-corn-and-salsa-soup-with-gluten-free-grain-free-dairy-free-sugar-free-paleo-bread/</link>
		<comments>http://glutenfreeeasily.com/pantry-black-bean-corn-and-salsa-soup-with-gluten-free-grain-free-dairy-free-sugar-free-paleo-bread/#comments</comments>
		<pubDate>Mon, 23 Jan 2012 18:38:57 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[chicken]]></category>
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		<category><![CDATA[easy]]></category>
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		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[Good Earth Sweet and Spicy Tea]]></category>
		<category><![CDATA[grain free]]></category>
		<category><![CDATA[pantry meal]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=13021</guid>
		<description><![CDATA[This post is linked to Gluten-Free Wednesdays and Wellness Weekends. Yes, you get a “two-for-one” deal today! It’s the Black Bean, Corn, and Salsa Soup that I created right from my pantry and Gluten-Free, Grain-Free, Dairy-Free Paleo Bread combo. What could be better than soup and bread, right? Especially with the snow, rain, fog, and [...]]]></description>
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		<slash:comments>53</slash:comments>
		</item>
		<item>
		<title>Bacon Turkey (or Chicken) Corn Chowder (Gluten Free, Dairy Free, Refined Sugar Free, and More Free)</title>
		<link>http://glutenfreeeasily.com/bacon-turkey-or-chicken-corn-chowder-gluten-free-dairy-free-refined-sugar-free-and-more-free/</link>
		<comments>http://glutenfreeeasily.com/bacon-turkey-or-chicken-corn-chowder-gluten-free-dairy-free-refined-sugar-free-and-more-free/#comments</comments>
		<pubDate>Tue, 17 Jan 2012 06:28:55 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[microwave]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[chowder]]></category>
		<category><![CDATA[corn chowder]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[national soup swap day]]></category>
		<category><![CDATA[quick and easy]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12986</guid>
		<description><![CDATA[Bacon Turkey (or Chicken) Corn Chowder

Ingredients

1 yellow or sweet onion, diced; or 3 green onions, sliced
About 1/3 cup celery, diced (about 4-inch section; mine had leaves, which add wonderful flavor and nutrition)
6 medium-sized potatoes, baked (I used Russett, each about 4 inches long)
½ cup chicken broth/stock
1 ½ cups milk (dairy or non-dairy, I used unsweetened almond milk)
2 cups turkey (or chicken), diced
1 can cream-style corn or equivalent amount of regular canned corn, frozen corn, or roasted corn kernels (see notes)
2 tbsp gluten-free all-purpose flour (optional)
4 slices bacon, diced and cooked (see notes)

Instructions

Cook onion and celery in large microwaveable bowl for about 30 seconds on HIGH.

Remove the pulp from three of the potatoes, mashing with the back of a wooden spoon or potato masher as you add it to the bowl.

Dice remaining potatoes and add to the bowl.

Add chicken broth and milk. Cook 5 minutes on HIGH.

Stir. Add turkey and corn. Sprinkle flour over all; stir again. Cook 5 minutes on HIGH.

Season, if needed. (e.g., salt, pepper, pinch of chipotle powder perhaps)

Top with bacon. Serve.

Shirley’s Notes: I clean my potatoes thoroughly, but do not peel them. I bake them in my microwave using a baked potato bag. (These can easily be made using fabric and batting. My mother-in-law purchased mine at a craft show.) You can also cook the bacon in the bowl and set aside, but leave bacon “drippings” in bowl before you add the onion and celery if you prefer. The small amount of flour added near the end of the cooking time will help thicken the soup nicely, but another thickener may be used or the thickener may be left out. In the latter case, the soup may be cooked a bit longer to thicken, if needed. I’m sure you could also create a lovely vegetarian or vegan version by using white beans or chickpeas in place of the turkey and skipping the bacon. If making this soup on the stove, you’ll want to add some additional broth to the recipe; add that in the beginning when you cook the onion and celery. From that point on, you'd add ingredients as directed above, but cook the amount of time needed for thickening on the stovetop. I'm guessing that this chowder could be prepared in about 30 to 45 minutes on the stovetop.]]></description>
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		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Eat Fresh and D-Tox Your Life&#8212;A “Must Have” E-Cookbook Now Available</title>
		<link>http://glutenfreeeasily.com/eat-fresh-and-d-tox-your-life-a-must-have-e-cookbook-now-available/</link>
		<comments>http://glutenfreeeasily.com/eat-fresh-and-d-tox-your-life-a-must-have-e-cookbook-now-available/#comments</comments>
		<pubDate>Thu, 03 Nov 2011 04:13:00 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11587</guid>
		<description><![CDATA[  One cold January, 20+ bloggers came together for 31 days to share 31 nourishing and detoxifying smoothie, juice, and soup recipes. (I was very fortunate to be included in this group!) The blogosphere buzzed with great new ways of upping the intake of fruit and vegetables to start the year off right. Gfree Mom&#8217;s January [...]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Go Ahead Honey, It&#8217;s Gluten Free August Roundup</title>
		<link>http://glutenfreeeasily.com/go-ahead-honey-its-gluten-free-august-roundup/</link>
		<comments>http://glutenfreeeasily.com/go-ahead-honey-its-gluten-free-august-roundup/#comments</comments>
		<pubDate>Fri, 02 Sep 2011 15:07:45 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GAHIGF]]></category>
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		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[non-recipes]]></category>
		<category><![CDATA[pasta meal]]></category>
		<category><![CDATA[skillet dinners]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10800</guid>
		<description><![CDATA[This month’s Go Ahead Honey It’s Gluten Free carnival&#8212;with the theme &#8220;Dishes So Simple, No Recipe Required&#8221;&#8212;has brought out a lot of great bloggers. There are welcome new faces as well as many valued &#8221;regulars&#8221; &#8230; that&#8217;s the best combo of participants! The &#8220;non-recipe&#8221; submissions include classic family favorites as well as innovative creations that everyone will want to [...]]]></description>
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		<slash:comments>46</slash:comments>
		</item>
		<item>
		<title>A Gluten-Free Holiday&#8211;Thanksgiving Favorites</title>
		<link>http://glutenfreeeasily.com/holiday-thanksgiving-favorites/</link>
		<comments>http://glutenfreeeasily.com/holiday-thanksgiving-favorites/#comments</comments>
		<pubDate>Thu, 11 Nov 2010 05:31:55 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
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		<category><![CDATA[Thanksgiving]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7539</guid>
		<description><![CDATA[I’m hosting A Gluten-Free Holiday this week&#8211;yippee! Holiday foodie events are so much fun, especially when I get to share a great gfe recipe with you all! Can you tell that I am excited? Click on over to my Out and About page for great recipes&#8212;including my No Roll, Never Fail, Press-In Pie Crust, as promised&#8212;and [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Thanksgiving Favorites&#8212;No Roll, Never Fail, Press-In Pie Crust (Gluten Free, Dairy Free, Egg Free &amp; More)</title>
		<link>http://glutenfreeeasily.com/no-roll-never-fail-press-in-gluten-free-pie-crust/</link>
		<comments>http://glutenfreeeasily.com/no-roll-never-fail-press-in-gluten-free-pie-crust/#comments</comments>
		<pubDate>Thu, 11 Nov 2010 05:19:14 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
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		<category><![CDATA[crustless]]></category>
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		<category><![CDATA[how to make a gluten-free pie crust]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7508</guid>
		<description><![CDATA[No Roll, Never Fail, Press In Pie Crust (Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Vegan)

1 ½ cup gluten-free flour mix (see notes)
1 tbsp granulated sugar
1 tsp salt
½ cup vegetable oil
2 tbsp milk (dairy or non-dairy)
¾ tsp xanthan gum (optional; see notes)

Sift flour, sugar, salt, and xanthan gum into 9-inch pie plate.

In a separate small bowl or large glass measuring cup, add milk to oil and stir vigorously with a fork until oil turns into little droplets. (I usually measure my oil in a glass measuring cup and then add the milk to that cup.)

Pour milk and oil mixture over dry ingredients and mix. (I just use the same fork that I used to mix the oil and milk. It works great.)

Pat crust out with hands, trying to make thickness the same throughout and extending crust as high as you would like on the sides of the pie plate.

Fill and bake per your recipe.

Shirley’s Notes: I have used many different combinations of flours successfully. There will be slight variations in flavor and texture with each. For example, when I used 1 cup of gluten-free flour mix (which is a mixture of Asian white rice flour and cornstarch for me usually) and ½ cup of almond flour (which, of course, made the recipes unsafe for those with nut issues), I thought the crust was a little more crumbly. However, it was still fine for us and I thought it tasted especially good. I rarely use xanthan gum in this recipe, but it will make your crust bind a tad better and, therefore, a little less crumbly. Sometimes the salt stands out in the flavor of the crust, but it provides a nice contrast to sweet fillings or a complementary one to savory fillings. If necessary, you can reduce the amount of salt a bit.

Adapted from Kevin Roth’s Never Fail Pie Crust in Woman’s Club of King George Favorite Recipes Vol. 3 Cookbook]]></description>
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		<slash:comments>398</slash:comments>
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		<item>
		<title>August Adopt a Gluten-Free Blogger Roundup</title>
		<link>http://glutenfreeeasily.com/august-adopt-gf-blogger/</link>
		<comments>http://glutenfreeeasily.com/august-adopt-gf-blogger/#comments</comments>
		<pubDate>Wed, 08 Sep 2010 23:14:11 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
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		<category><![CDATA[Food on Fridays]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6514</guid>
		<description><![CDATA[This post is linked to Food on Fridays and Foodie Friday. Welcome to the roundup for August Adopt a Gluten-Free Blogger, the &#8220;spread-the-blogger-love&#8221; event created by the lovely Sea (Book of Yum). This month’s adoption event was extremely successful. How successful? We had 20 adoptions&#8212;how exciting! Most were first time participants, too. I love that! Let’s meet [...]]]></description>
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		<slash:comments>58</slash:comments>
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		<item>
		<title>Posana Café Review</title>
		<link>http://glutenfreeeasily.com/posana-cafe-review/</link>
		<comments>http://glutenfreeeasily.com/posana-cafe-review/#comments</comments>
		<pubDate>Wed, 28 Apr 2010 22:55:59 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
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		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[potato]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=4870</guid>
		<description><![CDATA[Please click over to my Out and About page for my review of Posana Café, the 100% gluten-free restaurant that is located in Asheville, North Carolina. Yes, you read that correctly. If you’re a gluten-free reader, you won’t want to miss my review, or the restaurant for that matter! If my words don&#8217;t convince you, the [...]]]></description>
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		<slash:comments>8</slash:comments>
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		<item>
		<title>Black-Eyed Pea Soup (with Ham and Chicken)</title>
		<link>http://glutenfreeeasily.com/black-eyed-pea-soup/</link>
		<comments>http://glutenfreeeasily.com/black-eyed-pea-soup/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 16:18:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[crockpot]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=4072</guid>
		<description><![CDATA[Black-Eyed Pea, Ham, and Chicken Soup

1 pound dried black-eyed peas (I don’t recommend using canned as a substitution, but fresh or frozen would work well)

1 ham bone (ideally, with at least about a cup of meat remaining on it)

2 cups, cut-up chicken

2 diced onions

2 cups diced or sliced carrots (I prefer slices, but I halve the larger slices)

1 cup diced celery

6 cloves garlic (I used 3 tbsp minced garlic)

6 – 8 cups of chicken broth (I used my homemade broth and just kept adding until my crockpot was almost full)

1/2 tsp Italian seasoning

1 tsp coarse sea salt (any salt will work though)

Soak your beans overnight. Drain and pick out the undesirables (e.g., discolored   beans) in the morning.

Use a 5 to 6 quart crockpot. I used my oval SmartPot   add link … This recipe will serve a lot.

Dice the veggies, and add them to the crockpot with the black-eyed peas that have been soaked and drained.

Pour in broth, and stir in Italian seasoning and salt.

Add ham bone. You can also add the chicken at this point, or save it until closer to the end of cooking time. As your chicken is already cooked, it’s your preference on when you want to add it. I did add mine at the beginning and the soup was great, but adding it at the end would have also worked and kept the chicken in nice little chunks.

Cover and cook on low for 8 hours, or on high for about 6. About a half hour to an hour before serving, use an immersible blender to smash up about 1 cup of beans. If you don't have an immersible blender, scoop out 1 cup of beans, blend them in a traditional blender, and add back to the soup. You will really only need to blend for a few seconds. Stir after blending. The soup will thicken and have the most wonderful color.

Adapted from Stephanie O’Dea at A Year of Slow Cooking ]]></description>
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		<title>Veronica&#8217;s Pumpkin Soup&#8211;Gluten-Free Progressive Oscar Dinner Party</title>
		<link>http://glutenfreeeasily.com/pumpkin-soup/</link>
		<comments>http://glutenfreeeasily.com/pumpkin-soup/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 05:53:58 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[Progressive Dinner]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[GFE]]></category>

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		<description><![CDATA[Veronica’s Pumpkin Soup
 
1 onion, chopped fine
2 tablespoons butter (dairy or non-dairy)
1 large can (29 ounces) of pumpkin (or equal amount of fresh pumpkin puree)
4 cups chicken broth
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 tablespoons brown sugar
1 12-oz can evaporated skim milk, or about the same amount of regular skim milk, whole, or 2 percent milk (or non-dairy milk)
 
In a soup pot, sauté the onion in the butter until tender. Add the pumpkin, broth, ginger, cinnamon, and brown sugar. Simmer for about 20 minutes to blend flavors, then add the milk, heat through, and serve.
 
Veronica’s Notes: Because I normally use boxed broth, I don't add any salt. If you're using homemade broth, you may want to add salt to taste. Canned pumpkin may be denser and heavier than most home-prepared pumpkin, so you may want to adjust the amount of your liquids. If your pumpkin isn't pureed, you'll need to mash or puree it before adding it to the soup. This makes a thick soup with some texture as I serve it as an entree, not an appetizer. Those who want a lighter, smoother version may want to send it through the food processor and add a bit more milk at the end.

Shirley’s Notes: Because I’m usually the only one eating this pumpkin soup, I usually use a 16-ounce can of pumpkin (slightly more than half the original amount) or 2 cups of fresh pumpkin puree that I’ve frozen. I also halve all the other ingredients. Using fresh pumpkin will make for a soup that's a bit lighter in color and taste and slightly thinner as well because of the water content in fresh puree. If you’d like to serve a bread with this soup, either my gfe cornbread or popovers would be a great accompaniment. They both are simple and easy recipes that would complement this soup nicely.]]></description>
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