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As someone with several food allergies, I'm usually not able to enjoy creamed soups or chowders when dining out. This recipe is gluten free and also uses goat milk and goat butter instead of cow dairy products. The recipe uses rudebaga instead of potatoes. Many of us avoid using potatoes as they are a high-glycemic food and a nightshade vegetable which irritates arthritic conditions. - Editor.
Gluten-Free, Goat Milk Clam Chowder
Evelyn Rysdyk
Ingredients List:
• 3 quarts of chicken stock
• 4 large leeks--the white portions sliced, washed and drained
• 8 oz. of goat butter
• 2 Cups of goat milk
• 8 Tablespoons of rice flour
• 3 small, baseball sized rudebaga -- peeled and chopped into 1/2" -1/4" sized pieces
• 2 Pounds of fresh, chopped clams (do not use canned clams!)
• 3-4Teaspoons of grey sea salt
• 1/2 Teaspoon of freshly ground black pepper
Preparation Instructions:
1. In a smaller pot, cook the rudebaga in one quart of the chicken stock with one teaspoon of grey sea salt until they just become tender. You will be draining them and setting them aside.
2. While the rudebaga are cooking, melt the butter in another large, heavy bottomed soup pot. Once the butter is melted, saute the leeks on low until they are soft.
3. When the leeks are done, add eight teaspoons of rice flour and stir in well. Cook 1- 2 minutes--keep stirring it so it doesn't stick or burn.
4. Add one quart of chicken stock. and bring to a boil. Turn down the heat and using a stick blender, puree the leeks. (If you don't have a stick bender, transfer the contents of the pot to your counter top blender in several batches.)
5. Add the final quart of chicken stock to the pureed leek and rice flour mixture.
7. Add the cooked rudebaga and the remaining salt and pepper.
8. Slowly stir in the goat milk and bring to a boil.
9. Add the clams and cook until they turn opaque and are still tender. This happens very quickly.
10. Serve as a main dish (serves 8-10) or in cups as a starter course (serves up to 20)
Alternate Suggestions:
You may substitute fresh lobster meat, haddock or other white fish if you can't get fresh clams. The same base may also be used for other creamed soups as well.
Here is a great bread to have with soup or chowder, chili and grilled meats. Blue cornmeal has been proven to have more protein and less starch than its paler cousins. Blue corn also contains anthocyanins which are the powerful antioxidants found in blueberries. - Editors.
Savory Blue Cornbread
Evelyn Rysdyk
Ingredients List:
• 2½ cups of blue corn meal
• 16 oz. can of creamed-style corn
• 1 Cup of rice flour. ( I prefer to use ½ cup each of brown and white rice flour)
• 6 oz. of grated, sharp goat cheese (Goat cheddar works well for this bread)
• 2 Tablespoons of sugar
• 1½ Goat milk
• ½ Cup cooking oil
• 1 Teaspoon ground, gray sea salt
• 4 Teaspoons of baking powder
• 3 Eggs
A well greased 9" x 11" baking dish
Preparation Instructions:
Preheat your oven to 425 degrees.
1. In a large mixing bowl, beat 3 eggs lightly and stir in the milk and cooking oil.
2. Add the liquid mixture to the dry ingredients and stir in the corn and cheese.
3. Pour batter into baking pan.
4. Bake at 425 degrees for 25 minutes or until a toothpick comes out clean.
Alternate Suggestions:
When serving with grilled meats, you can add a tablespoon of finely chopped, canned jalapeño peppers to spice it up!
Have you got a healthy meal idea? We'd love to share it with our readers. Send your recipes and comments to us at: editors@spiritliving.org.
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