I have been in a funk lately. People on special diets are discriminated against. Think about it. When eating out there are many items on the menu that are eliminated because of let’s say gluten and/or dairy. Most places at best have a limited selection.
Ever been offered a gluten-free or dairy free bread with your meal at a restaurant? How about getting a deduction at a hamburger restaurant when you order your burger without a bun? My point. There is no compensation for not having the bread or bun. How about those places that do have specialty items?
Red Robin charges a $1 for a gluten-free bun. I don’t mind paying that. There buns are worth eating and worth paying extra for. Chick-Fil-A and Five Guys both charge the same price for a sandwich even when ordered without the bun. Shall I continue?
Ever been charged $2.50 for gluten-free pasta? There is an Italian Restaurant in the area that does charge $2.50 for the addition of gluten-free pasta but only $1.50 for whole-wheat pasta. Yes, in order to make things gluten-free special precautions need to be taken. Using different pans, serving spoon, changing gloves, etc. Most places will tell you that they will prepare your meal with gluten-free options but will not guarantee that there isn’t any cross contamination. No wonder we have gotten where we eat out so seldom.
The weather has turned a little breezy and cool. A perfect day for a pot of soup and Hubby feels that cornbread is a must for almost any kind of soup. I decided to make Jaxson’s Potato and Green Chili Soup. When working and living in El Paso, TX, Jaxson’s was one of my favorite pre-gluten free days places to have a soup and salad lunch. The recipe is printed in a Seasoned With Sun Cookbook that I have had for years. This is also a recipe that I posted back in my Food.com days.
Jaxson’s Potato and Green Chili Soup
- 3 to 4 fresh jalapeño pepper, seeded, membrane removed and minced
1⁄4 cup fresh long green chili, roasted, peeled, seeded and finally chopped (about 3 medium) or 7 oz can chopped green chili
1 cup of finely chopped onion
2 lbs potatoes, peeled and cut into 1/2 inch cubes
1⁄2 teaspoon salt
1 quart chicken stock, divided
2 tablespoons butter
1⁄4 cup flour (Use a gluten free option if making this gluten free.)
1 1/2 cups 2% milk
1 1/2 cup half and half
cheddar cheese, shredded
1.Combine the first 6 ingredients. Add enough of the stock to properly cook the potatoes. I typically use 2 to 3 cups, reserving additional cup to step 4 and using if needed. Bring to a boil and reduce heat, simmer 20 minutes or until potatoes are tender.
2. In a separate pan, melt the butter over low heat, add flour and blend until smooth. Cook the roux over low heat for 3 minutes, constantly moving it so it will not scorch.
Strain liquid from potato/chili mixture and reserving the cooking liquid. Mash half the potato/chile mixture, reserving the other half.
3. Measure the reserved cooking liquid if there is not 3 cups of liquid add additional stock to the roux, raise the heat and whisk with a wire whip until thickened. Add milk and half and half to thickened liquid and continue to stir until it comes to a simmer. Add the liquid to the potato/chile mixture and cook for 5 minutes or so to blend flavors.
Serve topped with shredded cheese on top.
Prep Time: 20 minutes
Cook Time: 30 to 40 minutes
Servings: 8 to 10
This is a recipe that I have adapted from Bob’s Red Mill. It has never failed me!
- 1 cup yellow corn meal (Purchase corn meal that is certified gluten free for those gluten free folks in your life.)
1 cup flour or gluten-free flour blend
1/2 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
1 cup buttermilk
2 eggs, lightly beaten
1/4 cup butter, melted
1. Preheat oven to 425°. If planning to cook this in a cast iron skillet, put the skillet in the oven while preparing the batter. For the 2 of us, I have a muffin pan that makes wonderful square buns or cornbread. Perfect for a serving size. I spray the muffin tin with non-stick cooking spray and skip the preheating of the pan.
2. In a medium bowl, combine the flour through sugar. Whisk to combine. Add in the buttermilk, beaten eggs and melted butter. Mix with a rubber spatula until combined. Scoop into pan of choice. Bake until golden brown and cooked through. The muffins take about 15 to 20 minutes while a cast iron pan usually takes 20 to 30 minutes to cook through.
Prep Time: 10 minutes
Cook Time: 20 to 30 minutes
Yield: 1-10” skillet or 10 muffins