Fun Food Idea:
This month's menu idea is brought to you by Lilly Diabetes Disney's Cookbook for Families with Type 1 Diabetes
Tortellini Vegetable Soup
For this delicious soup, you must first heat olive oil in a medium soup pot and add: onions, zucchini, carrots. Saute over moderate heat for 8 to 10 minutes. Then add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini andbring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute.
2 tablespoons olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 1/2 cups chicken stock
1 teaspoon dried basil(more if fresh)
1 bay leaf
1/2 cup canned crushed tomatoes
1/2 teaspoon salt
9 ounces fresh or frozen tortellini(cheese or meat filled)
2 to 3 teaspoons chopped fresh parsley
Black pepper, to taste
Delicious Gluten-Free Old-Fashioned Rice Pudding
Ingredients (Serves 4)
--3 Tbsp. short-grain pudding rice
--2 1/2 cups milk (dairy, rice, almond, coconut, or soy)
--1 Tbsp. honey or agave nectar
--1/2 tsp. gluten-free vanilla extract
--1 Tbsp. butter or nondairy alternative
--1/2 cup seedless raisins, cranberries, or other additions of your choice
1. Preheat the oven to 300 degrees fahrenheit. Grease or butter a shallow baking dish.
2. Mix the rice, milk, honey, and vanilla extract together in a bowl. Pour into the greased baking dish and dot the top of the mixture with butter.
3.Bake for 30 minutes, then stir the skin into the pudding.
4.Bake for 1 1/2 to 2 hours more, again stirring the skin into the pudding every 30 minutes. Stir in the raisins or other additions and reduce the oven temperature to 250 degrees fahrenheit after 1 full hour of baking.
5.Remove from the oven when the pudding is set through.
(Credit: Celiac Disease and Living Gluten-Free by Jules E. Dowler Shepard)