Potato Leek soup seemed like a good idea when I saw leeks on sale this morning at the store. I’ve never attempted it before but we’re in the middle of a cold spell with more snow planned. I knew I wanted a nice hot soup after the boots, hats and mittens come off. I loosely modeled this leek soup after Emeril’s version. It is spicy, but I completely left out the dairy and instead added more of everything else. In the end I had a 2 quart slow cooker brimming with a delicious soup that took only 1/2 hour to throw together and about 3 hours to simmer. The kids loved it, and so I thought I would add this one to the collection. It is gluten, corn, soy, egg, and dairy-free.

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After practicing a gluten and corn-free diet for nearly a year I often run into people that say it is just too expensive or too inconvenient to be completely gluten-free. I decided to commit some time to developing recipes that don’t require any special alternative ingredients and can be easily made by anyone on a budget.

This dish is a great getting started recipe. All the ingredients can be found at your local grocer. We reserve this one for the weekends, because even though it only takes about 30 minutes to prepare, we buy a 6 lb bird that requires nearly 3 1/2 hours in the oven. (more…)

Here is a simple family favorite that is sure to please. It took me some time to get the spices just right, and even longer to get a good gravy consistency.

Stews and soups are particularly challenging for the home cook who is used to bouillon cubes or gravy mixes. If you like simple but tasty, here is the perfect meal for a cold rainy day.

The slow cooker softens the meat so well that even a toddler can chew it without any difficulty. This Irish stew will go great with mashed potatoes, and your kids will love it, and it is gluten-free, corn-free, Feingold approved, and casein-free. (more…)

This secret family recipe has been altered a touch for the gluten-free eater. Made as a side dish, it can also be served as a main course if you add a little cooked bacon and sautéed onions to it. The souffle is well-formed and can easily be cut and served while piping hot. This dish is gluten-free, corn-free, and is appropriate for the Feingold diet. It takes 15 minutes to prepare and cooks for 1hr 15 minutes. Also known as Kugelis, this souffle will serve 8-10 people and can be refrigerated and reheated. (more…)