Wednesday, July 1, 2009
Admit it. You've all had those days when your head is spinning in three directions like Linda Blair from being over committed. All of a sudden you look at the clock and can't believe that it is dinner time and you haven't even begun to consider the notion of cooking. It isn't likely that you are going to break out your culinary guns at this point; dinner is a tie between sad left-overs and cold cereal. Fear not my friends. I have just the pantry-friendly meal to save you. No, my Busy Day Soup recipe will not win you a ribbon at the county fair, but it will definitely taste as heck of a lot better than your alternatives. Many gluten free households have a box of Annie's Gluten-Free Rice Pasta & Cheddar Mac & Cheese on hand, but few know that it can be transformed into a hearty comforting soup in mere minutes. Keep this recipe on hand for those ultra-busy nights and be proud to serve something that you still put your heart into.
For more great meal ideas visit the Gluten Free Homemaker and check out What's For Dinner? Wednesday.
Busy Day Soup - Gluten Free
1 (14 oz.) can ready to serve vegetable broth (at this writing Swanson's is gluten free)
1 cup water
1 box Annie's Gluten-Free Rice Pasta & Cheddar Mac & Cheese (tip: buy your Annie's Mac & Cheese in bulk from Amazon.com; it will really help your budget!)
1 (14.5 oz.) creamed corn
1 cup chopped vegetables (I used frozen peas; do not chop the peas!)
2 cups shredded cheddar cheese (or cheese of your choice)
1/2 cup milk
1/4 teaspoon salt
1/2 teaspoon paprika
1 teaspoon mustard powder
sour cream for serving (optional)
In a large saucepan bring broth and water to a boil. Add Annie's Gluten Free Rice Pasta and Cheese Dinner mix and reduce heat to medium-low. Simmer covered for 11 minutes or until al dente. Stir in creamed corn, vegetables, milk, salt, paprika, mustard powder and the cheese packet from the Annie's Mac & Cheese mix - heat through, stirring frequently until vegetables are tender. Reduce heat to low. Add shredded cheese and stir until cheese is melted. Serve each bowl with a dollop of sour cream if desired. Yield: 4-6 servings