cheesy vegetable soup

Today’s Tuesday To Do list is short and sweet because we’re living it up “Pura Vida!” style in Costa Rica: MAKE THIS SOUP!


It’s cheesy. It’s vegetables. It’s all yours.


CHEESY VEGETABLE SOUP

1 large package frozen vegetable medley

1 medium onion, diced

1 clove garlic, minced

1-2 cups stock (chicken or veggie)

1 can condensed milk

cheese(s) of choice, shredded

sriracha or other hot sauce

butter or olive oil

salt & pepper

DIRECTIONS

  1. Add 1-2 tablespoons butter to Dutch oven or large pot (I call mine “big blue!”) over medium-high heat.
  2. Add diced onion and stir occasionally while onions soften.
  3. When onions just start to brown, add garlic and stir into onions.
  4. Dump bag of frozen veggies in and one cup of stock. (you may want to add more depending on size of bag — I used a jumbo bag and just added more liquid. You can also wait until veggies have cooked to decide if you want/need the second cup of stock.)
  5. Bring to a boil, then reduce heat to simmer, cover, and cook until veggies are softened, but not mushy.
  6. Remove from heat. Either use an immersion blender (worth the buy!) to partially blend soup, leaving chunks of veggies OR allow soup to cool a bit then blend in batches until you’ve done about half of the soup and return to chunky veggie mix.
  7. Pour condensed milk into pot and stir — remember you don’t have to use the entire can. It all depends on how thick you like your soup. You can’t really mess this one up!
  8. Add CHEESE. I just grab a few different kinds (cheddar, pepperjack, etc.) and add a handful at a time until it’s as cheeeeeeesy as I’d like it. You can also skip the cheese, up to you.
  9. Season to your liking with salt & pepper, add a little sriracha or other hot sauce, a few drops of lemon juice if you’d like (this really brightens it up!) and top with ANYthing you can think of: bacon, green onions, croutons.
  10. EnJOY.

Sarah’s Notes

  • Use regular milk if you do not have condensed milk — although I have not made it with alternative milks, you could substitute your milk of choice as well.
  • The cheese is up to you, I like to use a couple handfuls, but I’ve also made it with a couple slices of cheddar when I was low, and that worked too.
  • If you don’t have stock, you can use boullion as well, just prepare with water.
  • ANY veggie combo works, but I like the one with broccoli, cauliflower, carrots and squash.
  • You can purée part of it like I do and leave some veggies whole for texture, or purée all of it for a smooth, creamy soup. (or purée none!)
  • As with all my recipes, use this as a guide — you may like your soup thicker so you choose to use a bit less stock and/or milk. After you make it a few times, you’ll figure out just how you like it!

Tuesday/Wednesday To Do List: GLUTEN-FREE CHRISTMAS COOKIES

This week’s to do list is super simple. And it’s all about the cookies.

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Our annual holiday party and gluten-free cookie exchange is TONIGHT and we wanted to share all of the cookies on our list with YOU… just click the links for the recipes so you can add them to your to do list!

Snowflakes/Crinkles

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Thumbprints (a family favorite, Mr. CITC asks for them every year!)

gluten free thumbprint cookies

Scotcheroos

Chocolate Dipped Peanut Butter Cookies (no flour!)

Mint Chocolate Cookies (be sure to use gluten-free flour, it’s not GF as written)

Butterfinger BonBons

Peanut Butter Kiss Cookies (be sure to use gluten-free flour, it’s not GF as written)

Pumpkin Spice RumChata Rum Balls  (sub GF graham crackers for wafers)

Snickerdoodles  (just sub in Cup4Cup or other GF flour)

Butter Pecan Caramel Cookies

Soft Batch Apple Cider Gingersnap Cookies

And Miss Jessie, a new GFF to our group added her own recipe for Mini Spiced Raw Vegan “Cheesecakes,” inspired by THIS recipe.

And…a BONUS cookie from last year’s cookie exchange that folks were still talking about this year: Lemon Head Cookies!

Don’t you wish you were joining us?

I haven’t dug into this beauty yet, but there are plenty of cookies to try out from Elizabeth Barbone’s new book!

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A special thanks to:

Cheryl’s cookies

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Wausome Wafers Cheese Crisps 

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THANK YOU for sending sweet & savory treats for our event!

  • Please, please, please and pretty please CHECK THE LABELS on your favorite baking ingredients and candies EVERY single time… companies change their information often and it is best to double, triple, quadruple check (and remind your families to do the same if they are cooking/baking for you!) to be sure they are still safe.

 

  • I often use family recipes and just swap in Cup4Cup gluten-free flour mix — it is worth the money for me to have my recipes turn out every time! (and I may or may not have stocked up this year with the 25lb bag!!!)

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EnJOY your cookies. Tell me what YOU end up baking — I’ll be sipping cocktails in the sun or zip lining through the rainforest in COSTA RICA starting this weekend until the week of Christmas. (our baking and shopping are DONE!)

PURA VIDA!

xoxo

 

As much as I wish I were getting paid big bucks to add these links to my page, I’m not. They are not affiliate links. I’m just sharing to share.

Friday FRYday!

Let’s talk fries.

Gluten-free fries.

Baked, gluten-free fries.

Baked, gluten-free, real food fries.

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Don’t let the load of toppings fool you, most if it is vegetables! (and that sour cream looking stuff is plain Greek yogurt)

 

INGREDIENTS

2 large potatoes (we used jumbo potatoes from my mama’s garden, but any large potato will do — plan on one potato for each person)

Olive oil (or oil of choice)

Salt & Pepper (and any other seasonings)

Toppings of choice: cheese, tomatoes, onions, chives, bell peppers, ground meat or chicken, Greek yogurt or sour cream, bacon or pancetta pieces, (pre-cooked) jalapeños, banana peppers, salsa, guacamole, hot sauces, bbq sauce, honey mustard, really ANYthing you can think of!

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INSTRUCTIONS

  • Pre-heat oven to convect bake at 425 degrees. If you don’t have a convection setting, you can just bake them at 450 degrees.
  • Cover baking sheet with aluminum foil for easy clean up, or use a stone baking sheet — it may take two baking sheets depending on how big your potatoes are. You want them spread out with room to “breathe.”
  • Fill a large bowl halfway full of cold water, set near your cutting board.
  • Cut potatoes lengthwise into long strips. Try to make them all similar in size to help with even cook time.
  • As you cut the potatoes, drop them into the bowl of cold water. (add more water if needed)

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  • Drain water from potatoes and dry using a thin towel or paper towel.
  • Return dried potatoes to the large bowl and coat with olive oil, salt & pepper, and any other seasoning you might like — we’ve added garlic powder and also Penzey’s Northwoods seasoning. Stir to coat all the fries evenly.
  • Spread potatoes out on baking sheet(s) and bake 30-45 minutes — timing will vary depending on the size and thickness of your potatoes and how crispy you’d like them. Turn fries halfway through.
  • While fries are baking, prep your toppings and make a “loaded baked fries bar” by putting them all in small bowls.
  • When fries are nearly done, you can add shredded cheese and return to oven for melty cheese, or you can also add it right when you remove from the oven and it will melt on its own — this works great for your dairy-free friends.
  • Top fries with your choice of goods and enJOY!

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Tuesday To Do List — Gluten Free Thanksgiving

Tuesday To Do List is my newest attempt at bringing you tidbits from the gluten-free world each week. This will continue until my mind-that-doesn’t-rest comes up with another way to entertain you guys. You can read my very first to-do list here. Cross your fingers I am back here next Tuesday with another list.

Today we’re talking turkey, pumpkin pie, and everything in between that you might just want to add to your gluten-free Thanksgiving To Do List!

The Gluten-Free Recipe Fix: Thanksgiving Edition is your one-stop-shop for the feast!

We love this stuffing and will make it again this year. (my Trader Joe’s insider says the GF candy cane Joe Joe’s arrive next week at the Glendale, WI location!)

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(it’s very stove-top-like, which is celiac sister’s fave. we use less water than called for and it’s pretty perfect.)

Word on the street is that Aldi has gluten-free fried onions for green bean casserole. Mamasita is thrilled about this so I’ll be buying some before heading home to MN for our fabulously gluten-free feast!

Shirley has rounded up FORTY, yes 4-0, pie crust recipes to choose from. (thank you!) I just sent this Best Gluten-Free Flaky Pie Crust recipe to my mama to check out.

Need a quick, easy snack mix? Try this.

Some of our family favorites for you to try — love grandma’s rice!

Want fresh baked bread with your turkey day meal? This recipe is for you.

You know I love a good graphic. (or seventeen) All things Thanksgiving in graphics.

There are always requests for my pumpkin spice cookies with cream cheese frosting.

Shauna and Danny have an app you can download but also a LIST of videos and recipes to try.

Be safe. If you aren’t as lucky as we are to have a fully gluten-free meal, Shirley has tips to remember when visiting the fam. (last weekend the stars aligned during my birthday weekend in Denver and I got to meet up with Shirley and Johnna for drinks and dessert…follow along with both of these lovely, down to earth, gluten-free friends!)

EnJOY the time with your families, my friends. This last week was filled with JOYful memory making, but also tragic events on a global and much closer to home level — I can’t make sense of it all, but in times like these, I gather with my tribe and look for the light.

The week from Instagram…

(follow along: @celiacinthecity)

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coffee with my BFF in Denver!

BFF feeds CITC well

 

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enchilada chicken stew from PaleOMG

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Ophelia’s Denver: doing gluten free right!

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Breck with the bees, birthday eve

 

 

 

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Mi Casa Breckenridge

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street tacos & margaritas at Mi Casa

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headtilting laughs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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best friends forever with new arrows of friendship from alex & ani

 

 

 

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christopher elbow chocolates & mint chocolate chip birthday treat

 

 

 

 

 

 

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our house on the hill (this weather!)

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hello, home.

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handsomepants

 

 

 

 

 

 

 

 

 

 

 

 

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#prayforparis

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As much as I wish I were getting paid big bucks to add these links to my page, I’m not. They are not affiliate links. I’m just sharing to share.

 

 

 

 

Tuesday To Do List — what to buy, spy, and try! (or sometimes cry about)

Tuesday To Do List is my newest attempt at bringing you tidbits from the gluten-free world each week. This will continue until my mind-that-doesn’t-rest comes up with another way to entertain you guys. You can read my very first to-do list here. Cross your fingers I am back here next Tuesday with another list

 

Pumpkin Shandy anyone? Cheers!

Maple + Bourbon + Cider, oh my!

Another idea to try for happy hour: Spiked Seltzer.

  
My new friends at Spiked Seltzer sent me some beverages (and t-shirts, and stickers, and coozies!) to try. Now we just have to get them here in Wisconsin — I’ve found the best way to do so is to ask the manager of your favorite liquor store to order them. 

First up was the Valencia Orange…

  

If you’ve been following along, you know I love me some La Croix water and often add in Tito’s vodka — but these clever friends have taken the work out of my happy hour routine! I love that it’s not so sweet and am already thinking of ideas to make some spiked seltzer cocktails. (Shout out any ideas!) 

Let’s try all of the holiday flavors of Gratify pretzels and report back — can’t find them near you? Win them HERE. (stop by their site for a $1 off coupon)

And speaking of pretzels, why haven’t I thought of trying regular AND white chocolate dipped pretzels? (on the same pretzel!) Be sure to use gluten-free pretzels, of course.

Sent my way to try: these fun shaped chicken nuggets from Golden Platter. It’s hard to argue with both Frozen shaped AND rocket ship shaped nuggets, especially when they have all natural ingredients and are certified gluten free.

And I just so happened to have THE best (and cutest) taste testing panel available. In addition to their cuteness, they are an honest group that isn’t shy about sharing their opinions. Check out the Golden Platter site store locator to find them at a store near you!

   
    
  
What my nephews (and the adults) had to say:

“These are better than McDonalds!”

“These rocket ships can fly AND they are yummy!”

“The first bite tastes like chicken noodle soup” ;)

“Dewicious!” 

“We would make these again for sure  — and I can pronounce all of the ingredients!”

“Yesh.” (when asking little Foster if he loved them.)

 There you have it. Buy them.
This week on Instagram…

(follow along: @celiacinthecity)

  
 

As much as I wish I were getting paid big bucks to add these links to my page, I’m not. They are not affiliate links. I’m just sharing to share.

Tuesday To Do List — what to buy, spy, and try! (or sometimes cry about)

Tuesday To Do List is my newest attempt at bringing you tidbits from the gluten-free world each week. This will continue until my mind-that-doesn’t-rest comes up with another way to entertain you guys. You can read my very first to-do list here. Cross your fingers I am back here next Tuesday with another list…

 

To TRY: Spiked Seltzer arrived. (thanks, guys –that was fast!) You’ll hear more about it next week — my #realfood50 challenge only included beer/wine and ended last night. I didn’t think a spiked seltzer before work was the way to go, but they are chilled and waiting.

Must BUY: Tessemae’s dressings. I’ve been eyeing these up for years when my superwoman friends have done their Whole30 challenges — very few (real food!) ingredients and no sugar, which is hard to find. The honey mustard is perfectly tangy and just a little sweet!

I do SPY with my little eye: another gluten-free cookbook to add to my list, it’s called Gluten Free Wish List, which fits pretty perfectly here, yes?

One very happy celiac sister is going to want to try these Gluten Free Little Debbie Oatmeal Cream Pies ASAP. (me too!)

Checking off MY list: #realfood50 challenge! I did it. Fifty days with no refined sugar, no refined flours, no fast foods, no fried foods, no packaged/boxed/bagged foods with more than five ingredients. Done! You can read all about how it started over at 100 Days of Real Food…we opted for 50 days, but it’s Day 51 and I’m still real fooding and feeling better than I have in a long time. More energy, no breakouts, no tummy troubles. With my birthday coming up, I know I’ll indulge in some treats (or at least some Tito’s vodka!) but I can honestly say, the less junk you eat, the less you crave it. A good reminder that I can do “in moderation” much better than I have been and my body will thank me — although it wasn’t the goal (and is hard to tell since I started the challenge at my heaviest weight ever, 😕 ) I did drop 10lbs and have more to go to get to a more healthy weight, it’s a (hard!) work in progress. Thanks for all of you cheering me on the last 50 days! Let’s hope Lisa and her team from 100daysofreafood.com just happen to stop by and see all the fun REAL FOOD I’ve been up to and ask me to join their team as the gluten-free guru. *fingers crossed*
This week on Instagram…

(follow along: @celiacinthecity)

 

omelet big enough to share with mom

 

homemade chai

 

GF Get Together @ Parkside 23

 

a final visit to Cocina DeLeon (stay tuned!)

 

real food @ Grill Junkies

 

breakfast bowlin’ with my mama

 

homemade tortilla chips

 

a crafternoon with my soul sister and our mamas

 

seeking sun

 

chili Sunday

 

my style lunchable

 

melon-grapefruit lacroix with frozen melon cubes and splash of grapefruit juice

 

Cocina DeLeon enchiladas with brown rice & black beans

 

real food continues …

 

As much as I wish I were getting paid big bucks to add these links to my page, I’m not. They are not affiliate links. I’m just sharing to share.


Tuesday To Do List — what to buy, spy, and try! (or sometimes cry about)

Tuesday To Do List is my newest attempt at bringing you tidbits from the gluten-free world each week. This will continue until my mind-that-doesn’t-rest comes up with another way to entertain you guys. You can read my very first to-do list here. Cross your fingers I am back here next Tuesday with another list…

Pumpkin Streusel Cream Cheese Muffins? You had me at pumpkin.

This harvest trail mix sounds pretty perfect — you could add in and tweak to make it your own.

It’s Day 44 of 50 Days of Real Food, the adventure in real food eating I started in September and will carry me into November — I’ll do a wrap up post eventually, but for now know that it has not been as hard as I imagined it might be. We actually end up eating real food most of the time, it’s those sugary treats that sneak in and the fact that I don’t actually require a fountain soda to do my shopping at Target.

If you want to try a little real food at your house and can’t imagine it being tasty and delicious, just check out these homemade loaded fries I made last night for mamasita to enjoy with me. ;)


(she asked if we could have them again before she leaves — everything but the local cheese, pancetta, and Greek yogurt came from one of our gardens!)

Shout out to my celiac sister who went out of her way to have real food friendly meals all weekend at her house — including this “supreme pizza bowl,” that included me in pizza night!


Anyone else buying apples like crazy? I wait for their season each year — we did a little apple taste testing with Chef Carter over the weekend — his final comment? “If you want to just leave a bunch of those black twig apples, that would be fine.”


Wish I could get this Creamy Gouda-Cheddar Gluten-Free Mac ‘n Cheese delivered. (It’s bookmarked to make in case Gigi doesn’t show up with the goods!)

Buy this popcorn. Just trust me.

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This week on Instagram…

(follow along: @celiacinthecity)

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As much as I wish I were getting paid big bucks to add these links to my page, I’m not. They are not affiliate links. I’m just sharing to share.