Gluten Free Hoppin John II

Hoppin John II
1/4 pound slab bacon, cut into 1/4-inch cubes
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
2 pounds black-eyed peas (fresh or frozen)
Salt and freshly ground black pepper to taste
Red pepper flakes to taste
3 cups water
Hot cooked rice
3 large ripe tomatoes, chopped or stewed
In a large saucepan, fry the bacon over moderate heat till almost crisp and pour off all but about 1 tablespoon of the grease. Add the onion, celery, and garlic and cook, stirring, for 2 minutes. Add the peas, salt and pepper, red pepper flakes, and water, bring to a boil, reduce the heat to low, cover, and simmer till the peas are tender but not mushy, about 1 hour. Drain the peas, then serve them in small bowls over mounds of hot rice with a few spoonfuls of tomatoes on the tops.

Gluten Free Turkey Meatball Soup

Gluten Free Turkey Meatball Soup

2 cups gluten free chicken broth
2 cups gluten free marinara
One 15 ounce can low-sodium chickpeas, drained and rinsed
Crushed red pepper flakes to taste1-1/3 pound package ground lean turkey
½ pound broccoli rabe, cut into bite size pieces
2 tablespoons grated pecorino romano

DIRECTIONS

1. Heat a large pot over high heat with chicken broth, marinara sauce, beans and crushed red pepper flakes until mixture comes to a simmer.
2. While mixture comes to a simmer, season ground turkey with Nu-Salt and pepper flakes. Roll turkey into about 40 meatballs.
3. Next, stir broccoli rabe into the broth and bring to a simmer. Add meatballs to the broth, cover pan with lid and lightly poach the meatballs until just cooked through, stirring occasionally for about 6 minutes. The broth should barely simmer. Check soup for seasoning.
4. Ladle into 4 large bowls and top with pecorino. Although no actual salt is called for in this recipe, please add it as you see fit