Sausage Kale Soup: Quick and Easy {Gluten Free}

I have eaten it. I have loved it. I needed to make it!

I googled the above recipe name, perused the various recipes, and came up with this winner.

My mom stopped by in rush hour traffic to try it, DaveBee wants it to enter our weekly rotation, and there is ONE small bowl left over.  This is a MUST make this week! Check it out:

Sausage Kale Soup

Ingredients
Extra Virgin Olive Oil
1 Yellow Onion chopped
10 Small Potatoes chopped to about 1/2 inch pieces
2 - 32 oz. Boxes of Broth (chicken or vegetable, gluten free)
5-6 Italian Sausages (uncooked and gluten free)
1 Head of Kale chopped (or 3/4 bag of Trader Joe's organic cleaned and cut kale)
Red Pepper Flakes
Salt to taste

Directions
Saute 2/3 of chopped onion in olive oil at bottom of a dutch oven (can use a soup pot too!) on low-medium heat for about 5 minutes.

Add broth and potatoes.  Bring to boil then turn down to simmer.

Add red pepper flakes to pot.  Start light and you can always add more later if you want more of a kick.

While dutch oven simmers and soften potatoes, saute the rest of the onions and cook sausage in a separate frying pan.  When sausage is cooked, cut into 1/2 inch pieces.

Add sausage and contents of frying pan (optional) to the pot.

Add chopped kale.  Add salt and red pepper flakes to taste.

Stir it up and simmer until dinner time!!

So, go and make it.  Tell me your variations. And impress your loved ones. 

Super Moist Pumpkin Bread {Gluten-Free}

I found all of these ingredients in my cupboard already! No joke.  That is my favorite kind of baking.

It turned out delicious and moist!

Super Moist Pumpkin Bread {Gluten-Free}
2 Cups Gluten-Free Baking Flour (I used Bob's Red Mill All-Purpose Baking Flour.  Not my favorite blend of flours but I had it on-hand!)
1 Cup Brown Sugar
1 Tablespoon Baking Soda
3+ Tablespoons Pumpkin Pie Spice
1- 16 oz. Can Plain Pumpkin
1 Cube Softened Butter
2 Eggs

Preheat oven to 350 degrees.  Grease a bread pan with butter (I like to use a smaller casserole dish instead if the deep bread pan because the cooking time is less). Mix dry ingredients in one bowl. Add wet ingredients into the dry ingredients while stirring.  Mix just until all ingredients are combined.

Pour into buttered pan.  Cook for 30-35 minutes or until a fork stuck into the middle comes out clean!

Enjoy, folks and happy Fall!

Taste-Testing Homemade Gluten Free Pancake Mix!

I was so thrilled to be asked to try out a dear friend's homemade, home-milled, gluten-free pancake mix!

I had great intentions to record the the making and trying of the first batch.  Unfortunately, I ate, shared it and never picked up a camera.

To my joy she gave me a second batch the next time I saw her!  I can give you the ingredients but not the recipe as it could be a best seller in progress!

Ingredients: Organic milled oats, organic short grain brown rice, buttermilk, sweetener, baking soda, baking powder, salt.

I added: Egg, milk, coconut oil

The result was delicious!! Generally, gluten free pancakes are thinner and these were no different but I love a thin pancake!

They have a wonderful wholesome, fresh taste.  They soak up butter and are totally family approved.

Please leave me a comment if you are interested in trying some out!