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	<title>gfe--gluten free easily &#187; turkey</title>
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	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<item>
		<title>Jennie-O Products Review and Giveaway Plus Lots of Gluten-Free Turkey Recipes</title>
		<link>http://glutenfreeeasily.com/jennie-o-products-review-and-giveaway-plus-lots-of-gluten-free-turkey-recipes/</link>
		<comments>http://glutenfreeeasily.com/jennie-o-products-review-and-giveaway-plus-lots-of-gluten-free-turkey-recipes/#comments</comments>
		<pubDate>Fri, 23 Mar 2012 23:39:49 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
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		<description><![CDATA[Full disclosure: Jennie-O provided free product coupons for me to review these products and also for this giveaway. However, this is not a compensated post and the opinions expressed here are strictly my own. UPDATE: THIS GIVEAWAY IS NOW CLOSED.  Thanks to all who entered! Congratulations to the following winners who I will be contacting [...]]]></description>
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		<slash:comments>71</slash:comments>
		</item>
		<item>
		<title>Turkey Tetrazzini + 9 Other Recipes Equal 10 Reasons You’ll Love Your Turkey Leftovers</title>
		<link>http://glutenfreeeasily.com/turkey-tetrazzini-plus-9-other-recipes-equal-10-reasons-you%e2%80%99ll-love-your-turkey-leftovers/</link>
		<comments>http://glutenfreeeasily.com/turkey-tetrazzini-plus-9-other-recipes-equal-10-reasons-you%e2%80%99ll-love-your-turkey-leftovers/#comments</comments>
		<pubDate>Fri, 25 Nov 2011 00:29:35 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
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		<category><![CDATA[sugar free]]></category>
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		<category><![CDATA[casserole]]></category>
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		<category><![CDATA[Thanksgiving leftovers]]></category>
		<category><![CDATA[turkey leftovers]]></category>
		<category><![CDATA[turkey tetrazzini]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11930</guid>
		<description><![CDATA[Turkey Tetrazzini (Gluten Free with Dairy-Free Option)

Ingredients

3 cups chicken broth/stock (or homemade turkey stock!)
1 ½ cups gluten-free pasta (I used gluten-free spaghetti)
1 ½ cups celery, diced
1 tbsp green pepper, diced (up to ¼ cup if you really like green pepper)
1 small onion, diced
1 clove garlic, minced
About 2 tbsp olive oil
About 1 cup mushrooms, some sliced and some chopped fine
2/3 cup milk (dairy or non-dairy--I recommend a thicker milk; I used a combo of almond milk and full-fat coconut milk)
 ¾ cup grated sharp cheddar cheese (omit for dairy free or use Daiya dairy-free cheddar-style cheese shreds)
1 tbsp dried parsley
3 cups cooked turkey, chopped
2 tbsp gluten-free bread crumbs, gluten-free cracker crumbs, or almond flour mixed with some olive oil or coconut oil

Instructions

Cook pasta, celery, green pepper, onion, garlic, and parsley in chicken broth for the amount of time specified in pasta cooking directions. (I emphasize the chicken broth factor, because it’s easy to get caught up in old routines and just cook your pasta in water; don’t do it.)

While pasta mixture is cooking, sauté mushrooms in olive oil. Once slightly browned, remove skillet from stove and slowly add milk. Return skillet to stove and cooking over medium-low heat for about 10 minutes, allow your mushroom sauce to slowly reduce and thicken some. Be sure to stir every few minutes.

In a large bowl, combine pasta mixture, mushroom mixture, cheese, and turkey; mix well.

Transfer to a greased, average-sized casserole dish. Top with your topping of choice and a few sprinkles of Parmesan cheese (if desired).

Bake at 350 degrees Fahrenheit for about 20 minutes. For browner top, increase temperature to 400 degrees last 5 minutes or use broiler with dish remaining low in the oven IF your casserole dish can withstand that much heat.

Adapted from recipe from Mr. GFE's cousin Janet

Shirley’s Notes: I didn’t have quite enough parsley on hand so I also added some of the celery leaves; they often add great flavor in dishes. I used 2 tablespoons of almond flour combined with one teaspoon of coconut oil for my topping.  ]]></description>
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		<slash:comments>33</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>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[bread]]></category>
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		<category><![CDATA[salad]]></category>
		<category><![CDATA[side dish]]></category>
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		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[cookbook giveaway]]></category>
		<category><![CDATA[how to make a gluten-free pie crust]]></category>
		<category><![CDATA[turkey]]></category>

		<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>
		</item>
		<item>
		<title>Top Ten Posts (Plus Two) in Year One</title>
		<link>http://glutenfreeeasily.com/top-ten-posts-in-year-one/</link>
		<comments>http://glutenfreeeasily.com/top-ten-posts-in-year-one/#comments</comments>
		<pubDate>Tue, 05 Jan 2010 05:02:44 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3372</guid>
		<description><![CDATA[One of Key West&#8217;s cuter street &#8220;performers&#8221; I’ve been trying to write this post since I returned from Key West, but I’m having &#8220;re-entry&#8221; problems. You know the issues you have when you come home from vacation and you just can’t get into the home-work-every day life groove again? This transition is not being helped at all [...]]]></description>
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		<slash:comments>48</slash:comments>
		</item>
		<item>
		<title>Pot Pie (Vegan or Turkey)</title>
		<link>http://glutenfreeeasily.com/potpie/</link>
		<comments>http://glutenfreeeasily.com/potpie/#comments</comments>
		<pubDate>Wed, 02 Dec 2009 03:33:07 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
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		<category><![CDATA[Friday Foodie Fix]]></category>
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		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Seasonal Sunday]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3039</guid>
		<description><![CDATA[Pot Pie (Turkey, Chicken, or Vegan)

Filling:

1 medium onion, diced coarsely
2 large carrots, peeled and cut to your liking (e.g., diced, sliced and halved)
2 large potatoes, washed, peeled (or unpeeled) and diced into 1/2-inch chunks (I used Russet potatoes; I usually wash them before I dice them, but don’t peel them)
1 tsp dried parsley
1/4 tsp ground thyme
3/4 teaspoon dried oregano
1/2 tsp sea salt
1/4 tsp peppercorn medley, ground
2 1/2 cups chicken broth (or vegetable broth for vegan version)
1 cup frozen baby peas
1 cup baby lima beans
1 ½ cups cooked turkey or chicken, diced or cut into small pieces (omit for vegan version)
cooking oil, divided---3 tbsp cooking oil, 2 tbsp cooking oil (I used extra virgin olive oil)
1/3 cup gluten-free flour mix (or sweet rice flour or potato flour)
1 cup milk, dairy or non-dairy (I used full-fat coconut milk)

Crust:

1 cup gluten-free flour mix*
3/4 tsp sea salt
1 ¼ tsp baking powder
slightly less than 1 cup milk (dairy or non-dairy; I used full-fat coconut milk)

Directions:

In large, deep skillet or Dutch oven, heat 3 tablespoons oil and add the onions, carrots, potatoes, parsley, thyme, oregano, sea salt, and pepper. Allow to cook on medium-low or medium heat until vegetables are softened, about 10 to 15 minutes (depending on desired doneness).

Add chicken broth and bring to a boil. Allow mixture to simmer about 2 minutes, then add peas and lima beans and cook until tender, about 5 minutes.

Preheat oven to 375 degrees.  Meanwhile, in a saucepan, mix the 1/3 cup flour and 2 tablespoons oil until blended, and heat on medium-low a minute or two until thickened. Add the milk gradually to make a white sauce. When the mixture is almost thickened, add to the vegetable mixture. Stir in turkey or chicken, if desired. When mixture is thickened nicely (and it usually is at this point), pour into a greased casserole dish or pie plate. (I used a glass or ceramic deep-dish pie plate.)

In same saucepan as used previously, whisk together crust ingredients: flour, salt, baking powder, and milk. Pour over top of filling in casserole dish or pie plate.  Even out the topping with a spatula, not quite going to the edge of the dish (leaving this space allows venting, if needed). Place pot pie into preheated oven and bake for 30 - 45 minutes, until crust is lightly browned.

*I used my usual gluten-free flour mix, which is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like glass jars). No refrigeration is needed for this mix.]]></description>
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		<item>
		<title>Thanksgiving&#8211;The GFE Way</title>
		<link>http://glutenfreeeasily.com/thanksgiving-the-gfe-way/</link>
		<comments>http://glutenfreeeasily.com/thanksgiving-the-gfe-way/#comments</comments>
		<pubDate>Mon, 23 Nov 2009 13:38:22 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
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		<description><![CDATA[This post is linked to What can I eat that&#8217;s gluten free? at The Gluten-Free Homemaker.  With Thanksgiving on Thursday here in the U.S., I thought I’d do a quick roundup for folks who are still not sure what dishes they’d like to make. Of course, these dishes are all gluten free, but many are free of [...]]]></description>
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		<slash:comments>31</slash:comments>
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		<item>
		<title>Super Easy Turkey Breast and Surprise Stuffing</title>
		<link>http://glutenfreeeasily.com/super-easy-turkey-breast-and-surprise-stuffing/</link>
		<comments>http://glutenfreeeasily.com/super-easy-turkey-breast-and-surprise-stuffing/#comments</comments>
		<pubDate>Sat, 21 Nov 2009 04:31:23 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crockpot]]></category>
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		<category><![CDATA[tortilla chip stuffing]]></category>
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		<category><![CDATA[turkey breast]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=2912</guid>
		<description><![CDATA[Traditional Turkey Breast

One turkey breast, any size (just be sure it fits in your slow cooker)

One stick (1/2 cup) regular butter (not unsalted) or non-dairy equivalent, melted

Remove any packaging for the turkey breast carefully. (I’ve been surprised by gravy packets before and I’ve been grateful that I didn’t accidentally puncture them with my kitchen shears.)

Rinse turkey breast. Remove any contents from cavity of breast. (If gizzards and liver are included, you can cook those or freeze for another use later.)

Pat dry and place in crockpot.

Melt butter.

Pour butter evenly over turkey breast. (DO NOT add anything else. Nothing. NO additional seasonings. NO water. NOTHING else.)

Cook 4 to 4 1/2 hours on high or 8 to 8 ½ hours on low; cooking on low yields a more tender flavorful breast in this case, I believe. (If frozen, be sure to remove anything in the cavity and cook for about 10 hours or so.)

This turkey breast will be perfectly moist and perfectly seasoned. The skin even browns in my crockpot. I use a 6-qt oval Crockpot SmartPot.

Surprise (Tortilla Chip) Stuffing

One large bag of tortilla chips (about 13 ounces)

1 cup finely chopped onion

¾ - 1 cup finely chopped celery (depending upon how much you like celery)

4 cups (32 ounces) chicken broth (I made mine using Better than Bouillon; canned gluten-free broth or homemade stock would also work fine)

2 tsp poultry seasoning (or sage or other seasoning of choice; adjust amount to taste)

Additional ingredients if desired, like sausage, mushrooms, chestnuts, etc.

Pour tortilla chips into a large bowl. (Do not break tortilla chips into smaller pieces. I did that not knowing any better and it’s really unnecessary. Once softened, the tortilla chips will naturally break into smaller pieces.)

Pour chicken broth over tortilla chips. Stir so that all tortilla chips are covered or moistened by broth. Let “soak” for 30 minutes.

Stir in onion, celery, seasonings, and any optional ingredients.

Pour into lightly greased casserole dish. A 9 x 13 glass dish would be ideal. (I halved the recipe and used a smaller oval casserole dish for my test run.)

Bake uncovered at 350 degrees for 30 minutes. (If you like a drier stuffing, a slightly higher temperature might be a better choice.) If necessary, you can turn the broiler on for the last few minutes to brown the top, but please be cautious. (Dish should be far from broiler itself and only cooked at this temperature for a short time.)

Shirley’s Notes: I’ve read that folks have even “stuffed” their turkey with this stuffing successfully versus baking as a side dish! Remember that the photos shown are of the recipe made when halved.]]></description>
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		<item>
		<title>Special Turkey Breast</title>
		<link>http://glutenfreeeasily.com/special-turkey-breast/</link>
		<comments>http://glutenfreeeasily.com/special-turkey-breast/#comments</comments>
		<pubDate>Wed, 18 Nov 2009 15:49:34 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crockpot]]></category>
		<category><![CDATA[Crockpot Wednesday]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=2826</guid>
		<description><![CDATA[Special Turkey Breast

One 4- to 6-lb turkey breast

¾ cup fresh parsley, chopped and divided---1/2 cup and ¼ cup; or 4 tbsp dried parsley, divided---3 tbsp and 1 tbsp (Note: My conversion to dry is not exactly equivalent to fresh, but it works best for measuring and doesn’t alter taste; in fact, if you are running short on parsley, just use whatever you have. I keep dried parsley on hand for this recipe at all times.)

½ cup vegetable oil, any kind (I use olive oil these days, but I’ve used all kinds successfully)

2 tbsp salt

2 tbsp ground black pepper

1 cup apple cider vinegar (Note: Apple cider vinegar is gluten free, but beware of an apple cider-flavored vinegar that is not gluten free. Personally, I’ve only read about this product on no-no lists; I’ve never actually seen it in stores. Always read labels, of course.)

Remove any packaging carefully. (I’ve been surprised by gravy packets before and I’ve been grateful that I didn’t accidentally puncture them with my kitchen shears.) Rinse turkey breast. Remove any contents from cavity of breast. (If gizzards and liver are included, you can cook those or freeze for another use later.)

Place breast in large crockpot and pat dry.

In glass measuring cup (which holds 2 cups or larger), add oil, vinegar, salt, pepper, and ½ cup of fresh parsley (or 3 tbsp dried parsley). Mix well and pour over turkey breast.

Sprinkle remaining ¼ cup of fresh (or 1 tbsp dried) parsley over breast.

Cook for 4 to 4 ½ hours on high or 8 to 8 ½ hours on low. If your turkey breast is larger than 6 lbs, you will need to cook longer. I cooked a 6 ½ pound turkey breast and it took about 9 hours. If I’m home, I often cook the breast for an hour on high and then switch to low for the remaining time. (An hour on high equates to about 2 on low.)

Shirley’s Additional Notes: I use a 6-qt oval crockpot. Bone-in turkey breasts work best for this recipe, but I’ve used boneless before and enjoyed them. If the turkey breast poundage is significantly less, just adjust amounts accordingly. If the turkey breast is larger, these ingredient amounts will probably still be sufficient. I used a 6 ½ pound turkey breast this time around and used the amounts as shown. Sea salt is my preference, but I was out of it. Fresh ground pepper is also wonderful, but it takes a while to grind 2 tbsp, so I went with already ground pepper. The salt will naturally settle to the bottom in the measuring cup, so stir even as you are pouring the oil mixture over the turkey breast. However, if some salt does settle and remains in the cup after you’ve poured the oil mixture over the turkey, just pour the remaining salt evenly over the breast (you may need to use a spatula). After your breast is cooked, spoon a small amount of the "juices" over the breast meat that you’re serving. It will keep the meat moist and flavorful. Likewise, remove some of the juices to save with the leftover meat to keep it moist and flavorful. This is a very moist, juicy breast, but if you don’t save any of the juices with the meat, the meat can dry out.]]></description>
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		<title>Tasty Tortilla Soup</title>
		<link>http://glutenfreeeasily.com/tasty-tortilla-soup/</link>
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		<pubDate>Fri, 19 Jun 2009 14:24:57 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[Friday Favorites]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[Cinqo de Mayo]]></category>
		<category><![CDATA[cornbread]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[tortilla soup]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[turkey tortilla soup]]></category>

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		<description><![CDATA[Tortilla Soup

28 ounces chicken broth*
1 jar red or green salsa (Select your favorite salsa with your favorite level of spiciness. I used mild red salsa and opted for one that did not contain high fructose corn syrup. This recipe is especially terrific with organic or homemade salsa.)
2 cups cubed cooked chicken or turkey (I used the meat that came off a chicken carcass, cut into bite-sized pieces. This soup is also a great way to use turkey leftovers.)
About 2 cups of green beans (I used frozen green beans. Our grocery store didn't have any fresh ones and it's too early for my mother-in-law's homegrown green beans.)
About 1 ½ cups of corn kernels (I used frozen.)

Tortilla Strips for Topping/”Crackers”

Four 6-inch corn tortillas, cut into strips
Cooking oil (I used olive oil)

In large saucepan/pot, combine chicken broth and salsa and bring to boil over medium-high heat. While broth/salsa mixture is heating, cook tortilla strips in hot oil until crisp (they cook quickly) and then remove to drain on paper towels. When the broth/salsa mixture reaches boiling, stir in the chicken (or turkey) and vegetables.

Tortilla Soup 040

Reduce heat to a simmer and continue simmering until the vegetables are done and soup is heated through (usually about 10 minutes). (If using fresh green beans, you’ll want to add the green beans with the chicken broth and salsa to ensure they are cooked completely, unless you like them really crunchy.) Serve in bowls topped with tortilla strips, which you can break and "sprinkle" on top as you like. Tortilla Soup 051-1

The tortilla strips can actually be used as a topping or “crackers” for any soup or as a crunchy little snack—very tasty with a nice cracker texture and also very economical. (Several of our support group members are using the tortilla strips in place of gluten-free crackers since I first served them Tortilla Soup at one of our meetings. As long as you have a bag of gluten-free corn tortillas in the refrigerator, you can make your own “crackers” any time.) Other options for a bread to serve with this soup versus the tortilla strips are my cornbread or popovers. My marvelous cheese muffins would also be great … I’ll have to share that recipe soon.

Makes about 6 soup mug-size bowls (the size shown in photo).

*I made my broth from simmering a rotisserie chicken carcass. But, I also make broth sometimes by using Better than Bouillon chicken base from my local grocery store. (Herb-Ox states that their bouillon is gluten free.) If you like, you can use canned broth instead, but note that not all canned broth is gluten free---always check the label.

Shirley’s Notes: For draining the tortilla strips, I always place newspaper under one paper towel for extra absorption. (I remember reading that our local newspaper is printed with vegetable-based dyes, so I feel safe doing that.) You really do not need to add anything other than the ingredients shown---the seasoning provided by the salsa is just right and the amount of onions, tomatoes, etc. is perfect, too. But, you can be flexible and add or substitute some other veggies (like chopped zucchini, peas, butter beans, or peppers), especially if your garden is happily producing. I figure out amounts when I’m getting creative with the veggies by looking to see if I have enough color and still enough liquid. If you use canned vegetables, you can use the whole can of vegetables and the liquid. However, don’t add so many vegetables or liquid that you lose the special zip of the salsa. Taste test along the way if modifying the recipe this way. When I have doubled the recipe or used a lot more vegetables, I have just added additional salsa as needed to maintain the spicy flavor level. This soup can also be served with lime wedges, sour cream, and cilantro, if you wish.

Adapted from a recipe in Better Homes and Gardens magazine]]></description>
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