Winter is around the corner. Whenever I step outside, I feel cold and shivery. I wish to come back home after working long hours then have hot and delicious dinner. One of my favorite courses in winter is my own stew. However, I have only recently had some change in making the stew because my boyfriend and me have been pursuing the basic gluten free diet. We have selected materials that do not contain harmful gluten, looked for gluten free recipes and interchangeable ingredients. Stop using familiar grains and nuts may seem like a difficult task but that was my opportunity to try cooking many other wonderful dishes indeed.
Two week ago, I read the recipe chicken sausage and vegetable stew in a cookery book, which I had borrowed from my sister-in-law. That book provides quite promising suggestions to cook healthy meals. I proposed this recipe to my boyfriend and he accepted at one. We had green bean, potato, red pepper, tomato in the fridge. He bought others on his way home. As soon as he got home, I started preparing the dinner. To save time, I fried veggies then added all of them and the rest of ingredients into the pressure cooker. Nevertheless, I still followed the order of adding ingredients instructed in the recipe. Chicken soup came out very beautiful and aromatic. I also seasoned it with some paprika and pepper before serving. Chicken sausage and vegetable stew has enough essential nutritious elements and it is truly an attractive family course. I have recently cooked this tasty soup as a gluten free breakfast. It is extremely awesome when serving with homemade rice cakes. Perhaps it becomes one of your easy dinner ideas on weekends.
Are you looking for a soup that belongs to those gluten free meals? This is a perfect choice for you.
- 2 tablespoons quick-cooking tapioca
- 2 tablespoons chicken or vegetable bouillon
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon oregano
- 1 bay leaf
- 3/4 teaspoon kosher salt, more to taste
- 1/8 teaspoon crushed red pepper, more to taste
- 1 pound round, white potatoes, chopped
- 2 carrots, peeled, quartered lengthwise, and chopped
- 2 celery stalks, halved lengthwise and chopped
- 1 medium onion, finely chopped
- 2 medium zucchini, chopped
- 1 package frozen cut green beans, thawed
- 1 packed precooked Italian chicken sausage
- 2 cans diced tomatoes
- 3 1/2 cups water
- 1/3 cup finely chopped fresh parsley freshly ground black pepper, extra virgin olive oil
Sprinkle the tapioca into the slow cooker crock. Add the bouillon, olive oil, garlic, oregano, bay leaf, kosher salt, and red pepper to the crock. Layer the vegetables, sausage, tomatoes, and water into the crock, starting with the potatoes and ending with the water. Do not stir.
Cover and cook 8 hours on LOW (or 4 hours on HIGH)
Before serving, stir the parsley into the soup. Garnish each bowl with some freshly ground pepper and a small drizzle of extra-virgin olive oil, if desired.
Gluten Free Foods – Chicken Sausage and Vegetable Stew