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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Sunday
Jun152008

Gypsy Soup, a variation (gluten free)

I love Mollie Katzen's Moosewood Cookbook. My copy is dogeared and stained, its wellworn pages stuffed with torn out recipes from other magazines and scribbled recipes on napkins and receipts. This cookbook is a classic, every kitchen needs it. One of my favorite recipes is Gypsy Soup, a savory, paprika soaked mix of green and orange. I'm a sucker for soup, I could eat it everyday. I like this one because it is flexible, you can substitute and replace ingredients easily (anything green with anything orange), and it is a sure win no matter what the mix. Here's the original if you're interested, but seriously, just go buy a copy of that book. 

Yesterday I created this version of the Moosewood favorite, without tomato and with the addition of chicken for some extra protein.

Mollie Katzen's Gypsy Soup, A Variation

2 onions, chopped
3 cloves garlic, crushed and minced
4 stalks celery, finely diced
2-3 medium turnips, peeled and chopped
1 roasted red pepper, peeled and chopped (see instructions below)
1 c black eyed peas, cooked
2 c green beans, chopped
2 boneless, skinless chicken breasts or thighs, trimmed and diced
2 tsp paprika
1 tsp turmeric
1 tsp basil + fresh
dash of cinnamon
dash of cayenne
1 bay leaf
1/2 tsp Vogel's Herbamare
salt
pepper
3 c water (substitute part with chicken broth if desired)
grapeseed oil or ghee

Heat oil or ghee in large heavy pot, saute onions, garlic, celery and turnip until softened. Add salt, saute 5 more minutes. Add spice mix, water/broth, and chicken pieces, and simmer for about 15 minutes.

Add green beans, roasted red pepper, and black eyed peas. Simmer until chicken is fully cooked and vegetables are the way you like them! Adjust seasonings as necessary. If adding fresh basil, add just before serving or use as garnish.

ROASTED RED PEPPERS
Gas range version:
Hold the whole pepper, or slices if you prefer, over the gas burner until skin is blackened. Throw in a paper or plastic bag, put it under a bowl, and let sit for 15 minutes. Remove skins, and voila!

Broiler version:
I like to do this in the toaster oven on the 'broil' setting. Slice pepper into quarters, remove seeds. Put in broiler, peel side up, until blackened. Follow bag/bowl instructions above.

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