We were predicted to get hit with two feet of snow overnight and awoke to only 5-6 inches. It was enough to keep us home from a Christmas party in Eastern Massachusetts, where they had gotten closer to a foot so I decided to create that snowed-in feeling "since we had no place to go". I cranked up the Christmas music and got busy in the kitchen as soon as Ella went down for her nap. Within a few minutes, our home smelled amazing! First up, was Soothing Red Lentil Soup from The Whole Life Nutrition Kitchen.
Soothing Red Lentil Soup
If you would like, you could freeze portions of this soup before adding the greens. When you are ready to use it, heat it up in a small pot and add a handful of greens. This will keep the soup fresh-tasting and bright.
3 Tbsp EVOO
1 large onion, chopped
2 to 3 cloves garlic, crushed (or more)
1 to 2 tsp grated fresh ginger
2 tsp mild curry powder
2 cups red lentils
8 cups water
3 to 4 large carrots, peeled and sliced
4 cups thinly sliced spinach
2 Tbsp freshly squeezed lemon juice
2 tsp sea salt
Heat the EVOO in a large stockpot. Add the onions and saute for about 5 minutes. Add the garlic, ginger, and curry powder and saute a minute or so more.
Add the red lentils and water and get them cooking then peel and slice the carrots and add them to the pot, cover, and simmer for about an hour total (start time after adding liquid and lentils).
Turn off heat, add greens, lemon, and salt. Stir it all together and let it rest for about five minutes for the greens to soften.
*******
Then, came the most exciting new recipe that I've encountered so far. A gluten free, yeast free, vegan BREAD that actually could hold up for a sandwich (or get dunked in my soup, which was really what I was looking forward to today). This whole grain fleatbread, again from The Whole Life Nutrition Kitchen was exactly what I'd been looking for. It was very easy to make, baked in about 22 minutes and most importantly, was absolutely DELICIOUS! I was practically squealing with excitement as I sliced into it and confirmed that it would, in fact, hold a sandwich. It was very similar to Cosi's flatbread which I miss terribly. And actually just now, as I googled Cosi's to grab their web address, I realized that I could probably make a flatbread pizza if I really wanted to! **Note to self: must try this!** Anyways, without further adieu...
Gluten-Free Whole Grain Flatbread
1 cup sorghum flour
½ cup teff flour
⅓ cup tapioca flour
⅓ cup arrowroot powder
¾ teaspoon xanthan gum
¾ teaspoon baking soda
¾ teaspoon sea salt
1 cup warm water
¼ cup extra virgin olive oil
2 Tbsp honey
2 Tbsp apple cider vinegar
Course salt or dried rosemary for sprinkling on top
Preheat oven to 375 degrees. Oil a 9 x 13-inch pan with about 2 to 3 tablespoons olive oil.
In a medium-sized mixing bowl whisk together the flours, xanthan gum, baking soda, and salt.
In a smaller separate bowl whisk together the warm water, olive oil, honey, and vinegar. Pour the wet ingredients into the dry and whisk together vigorously until thickened and smooth.
Spoon batter into oiled pan. Oil your hands and gently press and move the dough to the edges of the pan (dough will be sticky). Make sure it is evenly spread. Put more oil on your hands if needed. Prick the dough with a fork about a dozen times (this is optional, if you don't do it you will have a few more air bubbles in the bread). Sprinkle on rosemary and/or course salt.
Bake for 20 to 30 minutes. Remove from oven, let cool slightly, and then cut into squares and serve.
*******
I had one very happy belly this afternoon!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Sunday, December 20, 2009
Sunday, October 25, 2009
Butternut Squash Soup
I love soup. Year round. I love soup. But this time of year, there's just something in the air that makes an ordinary soup that much yummier.
After I was diagnosed with all my food sensitivities, I was pretty depressed about the fact that there was so much that I could not eat and I was beginning to starve. My dear friend and neighbor, did the most amazing thing ever. She dug through her cookbooks and recipes that she's collected and she sat down with my long list of my can-not-eats and put together a binder of things that I can eat, complete with substitution suggestions penciled into the margins. This is one of my favorites from that binder. This weekend, I made some for my vegetarian sister-in-law who was recently in an accident and suffered a broken jaw (and ribs and collar bone). I hope she likes it as much as I do!
Butternut Squash Soup
Ingredients
1 medium butternut squash (about 2 1/4 pounds)
nonstick vegetable oil spray (I just use water)
1 medium onion, chopped (about 1 cup)
1 Tbsp. freshly grated ginger (nutmeg is nice too, if you don't have ginger on hand)
3 Tbsp unsalted butter (I use dairy free, soy free margarine)
3 cups chicken broth (vegetable broth works well too, but I'm sensitive to celery & tomatoes so I stick with the chicken broth)
1-2 cups water, as needed (I've made this several times & have yet to actually need additional water)
Salt & pepper to taste
Sour cream to garnish (obviously, I leave this off)
Directions
Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan with a little bit of water (or spray it with nonstick vegetable oil spray.) Bake in the oven for 40-45 minutes or until very tender (I cheat & stick it in the microwave for 15ish minutes --keep checking, it may need longer). Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. (You can do it while it's still hot too, but you will burn yourself.) While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened. Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the saucepan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish with low-fat sour cream (if you can do dairy, of course).
After I was diagnosed with all my food sensitivities, I was pretty depressed about the fact that there was so much that I could not eat and I was beginning to starve. My dear friend and neighbor, did the most amazing thing ever. She dug through her cookbooks and recipes that she's collected and she sat down with my long list of my can-not-eats and put together a binder of things that I can eat, complete with substitution suggestions penciled into the margins. This is one of my favorites from that binder. This weekend, I made some for my vegetarian sister-in-law who was recently in an accident and suffered a broken jaw (and ribs and collar bone). I hope she likes it as much as I do!
Butternut Squash Soup
Ingredients
1 medium butternut squash (about 2 1/4 pounds)
nonstick vegetable oil spray (I just use water)
1 medium onion, chopped (about 1 cup)
1 Tbsp. freshly grated ginger (nutmeg is nice too, if you don't have ginger on hand)
3 Tbsp unsalted butter (I use dairy free, soy free margarine)
3 cups chicken broth (vegetable broth works well too, but I'm sensitive to celery & tomatoes so I stick with the chicken broth)
1-2 cups water, as needed (I've made this several times & have yet to actually need additional water)
Salt & pepper to taste
Sour cream to garnish (obviously, I leave this off)
Directions
Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan with a little bit of water (or spray it with nonstick vegetable oil spray.) Bake in the oven for 40-45 minutes or until very tender (I cheat & stick it in the microwave for 15ish minutes --keep checking, it may need longer). Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. (You can do it while it's still hot too, but you will burn yourself.) While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened. Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the saucepan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish with low-fat sour cream (if you can do dairy, of course).
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