Featured Author : Angelene H.

Photo by Madeline L.

Angelene H.

Texas

Saltbox Author Since 2009

Read Her Bio Click Here

Favorite Foods:

I am a sucker for everything appetizer! 

Vegetables and Fruits:

Artichokes, Brussel Sprouts, Asparagus,

Fresh Raspberries, and Mangoes.

 

Favorite Restaurant(s):

Depending on what mood I am in, I love burgers at Five Guys, Outback's Coconut Shrimp, Salt and Vinegar Fries from Buffalo Wild Wings, and breakfast at Dixie's Diner.

Inspiration to Cook:
I get inspired to try and re-create recipes that I think taste good. Otherwise, when I see a recipe that just looks good, I also have to ask myself is is worth it to make and can it be gluten-free. So, this makes me cautious of new recipes. However, if I know people that have tried them or the recipe has high ratings, I am more inclined to try them. Maybe I am a little skeptical because, it is hard for me to see recipes that people claim "look good" but have not tried them, I need to know the facts I guess.

Feelings about New Foods:
I love to try new things when I go out to restaurants or have dinner at someone's house. In fact, I think that is why I like buffets so much, I can try something new without feeling guilty about time or money! 

At the Table:
I do enjoy having people over for a fun and entertaing evening with lots of food to entertain us with :).  Then again, I like to keep it laid back so it is more about eating good food and being with your company than trying to make everything perfect, therefore adding unnecessary stress.

 

Here at Saltbox House Cooking Exchange, we have been inspired by Angelene and chose her as our featured author. Ever since her husband was diagnosed with Ciliac's Diesase, she has had to embrace a new sense of cooking in the Gluten-Free world.  She has been a great addition to our blog in many aspects and we feel honored to have her on here with us. Thank you Angelene!

To view Angelene's current posts see link list below:

 

Creamy White Chili Soup

Black Bean Soup

 Harvest Meatballs
 

Creamy White Chili Soup

This recipe is an all time favorite of ours. My friend made it for us after we had our last baby and it was my favorite meal brought. We eat this a few times a month. It is so amazing. It is easy and fantastic. You do not have to use grilled store bought chicken you can cook your own up. I have had this ready to place on the blog since October when there was the chili cook off. This is what we eat more than regular chili. This recipe is perfect cold weather meal. Actually I could eat it all the time. Enjoy.

Creamy White Chili Soup

1 T. oil

1 med onion, diced (1/2-2/3 cup)

1 (15 oz) can garbanzo beans

2 (15 oz) cans great northern beans

12 oz to 1lb grilled chicken cubed (Schwan’s chicken breast for fajitas)

(14 oz) chicken broth/bouillon

1 pint pkg. frozen corn

1 (4 oz) can diced green chilies, mild

1 tsp ground cumin

1 tsp salt

1/8 tsp garlic powder

½ tsp pepper

1 cup sour cream

½ cup whipping cream

Sauté onion in oil. Add beans, broth, corn, chilies, chicken, and seasonings. Bring to boil. Reduce heat and simmer 30 minutes uncovered. Remove from heat and stir in sour cream and whipping cream. Serves 6-8.

Black Bean Soup

This recipe comes from my other favorite cooking blog, Our Best Bites. I have taken it and this picture from their blog. The girls who have done this blog our good friends with my brother and sister-in-law. This recipe is now our favorite soup. My sister-in-law made it and said that it was okay. We LOVED it in our family. I hope you all enjoy it.



Black Bean Soup

1 T olive oil
4 large cloves garlic, minced
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1 dash black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves (if you use ground oregano, use 1/4 t)
1 bay leaf

Toppings: sour cream, tortilla chips, grated cheese

Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are soft.

Remove from heat. Find that bay leaf and pull it out. Don't forget or it will be very bay-ish.

Place all the soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the middle. Place a paper towel over the hole though to avoid getting black bean soup burns all over your face.

Puree soup until completely smooth.* I leave it in for several minutes. Return to pan and make sure it's heated through completely. Squeeze in the juice from one big lime.

*Several people in the comment section noted that they wanted a chunkier soup so they only pureed half of it. That works too!

Ladle into bowls and top with grated cheese, tortilla chips, etc. Serve with extra lime wedges.

Harevest Meatballs

This recipe is exactly what fall is. I can't eat it with out thinking of all the wonderful colors and smells. This recipe is my husbands favorite. It has been since before we were married when my Mom made it for him and a friend before we were even dating. I make it regularly and make it on his birthday as well. This was also a favorite of mine growing up.

Harvest Meatballs

Meatballs:
1 egg, beaten
1/4 cup milk
1 slice of bread crumbled (to make it gluten free just use gluten free bread)
1/4 cup chopped onion or 1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1 lb. ground beef

Mix ingredient well in a bowl and form into golf ball size meatballs. ( I do mine a tiny bit smaller). Bake uncovered at 350 F for 30 minutes or in the microwave on HIGH for 13 minutes.

Rice:
In a saucepan combine:
1 1/2 cup rice
3 cup chicken broth or 3 cups of water with 4 boullion cubes
1/4 cup snipped fresh parsley or 2 T dried
1/2 tsp. ground cinnamon

Cover and simmer till rice is done

Fruit Mixture/Sauce:
In another saucepan:
Melt 1/2 cup butter or margarine
Add 1/2 cup brown sugar
Add 3-4 cups of desired fruit

Fruit can be apples, nectarines, peaches, grapes (cut in half) or cantelppe. Soft melons do not work well. Cut the fruit into small pieces. (apples, nectarines and peaches cut into quarters and then halves.

Cook fruit mixture for 2 to 3 minutes.

Blend in separate bowl:
2 tablespoons cornstarch
1/2 cup cold water
1/2 cup lemon juice

Stir into fruit mixture. Cook until thick and bubbly.

Add meatballs to fruit mixture sauce and serve over rice.

YIELD: 4-5 servings. (I always one and a half the sauce because it is so good and we like more sauce than rice.)

Hi I'm Angelene

Hmm what to say about me. Do I like cooking? Sometimes. I am Angelene. I have three kids and am married to Madeline's brother who also has celiacs disease. He has not always had it. We have been married over 7 years and he was diagnosed with it over 3 years ago. I felt really good about cooking until that happened and all my cooking abilities changed. For the first couple of months I thought that I was going to die. Now cooking gluten free has become such the norm. I cook everything as well. We don't lack in anything in our home. We eat everything that everybody else eats. We also eat pretty healthy in our home. I actually enjoy cooking new recipes. I have hundreds of gluten free recipes which many I will share on this site. Not only do I cook (and some say I am an amazing cook) but also can foods. I can foods from June till October every year. I have not bought canned fruit or salsa or beans for 5 years now. I will also share my recipes of that. I am excited to be a part of this blog and to share what I can about cooking especially gluten free.