One of those cold and lazy winter days. I didn't get it together to make a big meal but soup this time of year hits the spot. This is a new recipe I decided to try since I had a coupon for various canned tomatoes. It was delicious and my children gave it the thumbs up. So I am sharing it with you for your family. Check out the link for the Lasagna Pasta - Amazon.com has a sale on it. Enjoy!Gluten Free Hearty Lasagna Soup1 lb Ground Beef1/4 Cup Chopped Onion1 tsp Minced Garlic1/4 tsp Dried Parsley Flakes3 1/2 Cups Beef Broth1 Can Diced Tomatoes (14.5 oz)1/4 tsp Italian Seasoning1 1/2 Cups Gluten Free Lasagna Mini Noodles 1/4 Cup Grated Parmesan CheesePreparation- Cook the beef, onion, garlic and parsley in a 3 qt saucepan over medium-high heat for 10 minutes or until the beef is well browned, stirring often. Pour off any fat.
- Stir in broth, tomatoes and Italian seasoning in the saucepan and heat to a boil.
- Stir the pasta in saucepan. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender. Stir in the cheese. Serve with additional cheese sprinkled on top.
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One of my favorite gluten free bloggers as well as an author of the new Gluten Free Almond Flour Cookbook.
Elana's giving away her cookbook as well as a 5 lb bag of Honeyville Almond flour. Check it out!
http://www.elanaspantry.com/cookbook/
To your health in 2010.
Stephanie
My flour has soaked and I used it to make a simple gluten free loaf of bread. I used the Gluten Free Cheese Bread recipe minus the cheese. I did not add any liquid either. Here is the result. I pulled it from the oven, let it cool a bit and then sliced it and slathered with butter. My son begged for more and my daughter wolfed down a slice. I have to admit it was moist and fluffy. Very good and worth the effort.
To soak my flour I took equal parts of water and flour (ie 2 cups of water to 2 cups of flour) and added 1 1/2 tsp apple cider vinegar for every two cups. For one cup of brown rice I added 1 tsp. I don't think there is a right or wrong amount. It will just make it a bit more "tangy" if you add too much.
Another adventure taken and conquered. Now to work on more grains to grind, soak and bake.
To your health!
Stephanie
