Ep 119 Stretching Your Gluten Free Food Dollar

Let’s start the blog with the show notes for this Episode –

On this episode I have a conversation with Samantha Maloney about economizing in the grocery store.  As many of us are currently only shopping for food about once a week, which forces us to plan our grocery list more carefully.  By shopping once a week, I know I often buy more than I need, because I’m afraid I won’t be back in a store for so many days.  Samantha and I talk about different strategies for different areas of the grocery store, to make your dollar stretch further.  You may find yourself changing your buying habits, and hopefully that is for the better.

Samantha mentioned some websites she refers to for recipes and they are –

Foodland Ontario   ontario.ca/foodland/foodland-ontario

Turkey Farmers of Ontario   makeitsuper.ca

Mushrooms Canada   mushrooms.ca

Paula Roy of Constantly Cooking   http://www.constantlycooking.com

Looneyspoons Collection   janetandgreta.com/recipes

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

Sue’s Minestrone Soup Recipe

1 Tbsp oil

3-4 large Italian sausage links

1 clove garlic, minced

1 medium onion, diced

1 large carrot, chopped

1 stick of celery, chopped

1 zucchini, sliced

½ tsp dried basil

½ tsp dried oregano

2 – 796 ml (28 oz) can tomatoes

2 cups chicken stock (or stock powder or paste and water)

½ of a 284g (10 oz) package of frozen spinach (I use chopped)

1 – 546 ml (19 oz) can of red kidney beans

¼ cabbage, sliced and shredded

125 ml (1/2 cup) red wine (optional)

Grated parmesan cheese as a garnish

250 g – 500 g of gluten free macaroni or fusilli, cooked separate from soup

Heat oil, sauté sausages, garlic, onion, carrot, celery, zucchini and spices for 10 minutes.

Add remaining ingredients and simmer for at least 1 hour.  Remove whole sausages, cut into bite-size pieces and return to the soup pot.

By keeping the macaroni separate, the gf pasta will not get mushy and you can simply warm it, add it to a bowl and ladle the soup over top.  Garnish with grated parmesan cheese.  Enjoy.

Makes about 3 quarts.  Soup can be frozen (if you have any left).