This is a nice treat for anyone any time for day! And it is gluten-free.
Blend in a blender or food processor or in large plastic container usingan immersion stick blender. Sweeten with honey if desired. Serves 1 or 2.
An excellent Fall Harvest Soup, this is packed with all the phyto-nutrients in brightly colored vegetables.
In a large cast iron Dutch Oven, heat the EVOO over medium heat. Add onion, garlic, celery and sweet potatoes. Saute for approximately 8 minutes. Add vegetable broth and bring to a boil. Reduce heat to medium low and add all remaining ingredients. Simmer 30 minutes or until veggies are tender. Add more seasonings to taste. Serve with crusty butter.
The only cooking you need to do in preparing this cold soup is to boil the tomatoes to remove the skins more easily. You can find most of the ingredients in your garden with only a couple items from your pantry.
Bring some water to a boil in medium pot. Place tomatoes in the water for 1 minute. Remove tomatoes from boiling water and immerse in ice water. This let stop teh cooking and also loosen the tomato skins. Peel the skin off and large chop.
Mix all ingredients in a blender or food processor. Blend only until there are still some pieces left of the vegetables. It should not be completely pureed. You can add more tomato paste if the soup isn’t thick enough. Place into glass or ceramic mixing bowl and chill for at least 1 hour before serving. You can garnish with green onion, sour cream or yogurt.
Hummus is filled with fiber, protein and gluten-free. Teamed with celery stick or cucumbers it is filling and good tasting.
Add all ingredients except the water to the bowl of a food processor. Blend well until smooth. Add water (if needed) to thin to desired consistency. Serve with celery, cucumbers, crackers or sweet red bell pepper.
I found this recipe in the little cookbook that came with my immersion stick blender and there is a very similar one in the book, “Nourishing Traditions” that gives many good reasons to make your own mayo.
Blend all ingredients in food processor, or blender or with an immersion stick blender except the EVOO. Gradually add the EVOO and continue to blend until thick. About 30 seconds to 1 minute. This makes about 1 cup.
This is nice almost no cook meal. You can use leftover Salmon fillets or canned Salmon and get those healthy Omega 3 essential Oils.
In a large covered saucepan, boil asparagus spears until tender not mushy and still bright green. Remove from pan and set aside.
In a medium mixing bowl, combine mayo, lemon juice, cayenne powder and basil and mix well. Gently mix in the salmon. Spread the salmon mixture on the tortillas or inside the pita pockets. Arrange the asparagus and red pepper slices. Makes 4 servings.
Here is another great soup recipe that is so thick and creamy and pairs so well with crusty Italian or French bread.
Over medium heat, heat the EVOO in a large saucepan. Add carrots, onion and garlic. Saute until the onions are tender but not brown. Approximately 8 minutes. Add vegetable broth and simmer until carrots are very tender, approximately 30 minutes. Stir occasionally. Puree the soup in a blender, food processor or an immersion stick blender. I like the stick blender because you can puree the soup in the same pot. Mix in lemon juice. Season to taste. If the soup is too thick, thin with more vegetable broth or water. Ladle into individual bowls and garnish with whipping Cream if desired. Serve with crusty buttered bread.
I think that bacon makes anything taste better. This recipe works best with young tender pods 1 inch to 1 1/2 inch of okra. For this dish, I don’t slice the pods. I just trim the long stem from the cap. Some don’t like okra because of gelatinous liquid. Not slicing avoids this. But if you use the okra in a gumbo, darn it, you just need that thickening slime.
This year in the garden I have a type that will have red pods. I can hardly wait to pickle both the green and red pods. My canning pantry will look like Christmas all year until we eat them.
Cook the bacon until crispy. Remove from pan and crumble. Saute the okra in the bacon dripping in a medium medium until browned. About 10 to 12 minutes. Remove to a serving bowl. Mix in bacon crumbles and Toss gently. Salt to taste.
I like to serve these sprouts with my salmon dishes. I always get asked for the recipe. Here is it.
Cook bacon until well cooked and crumbly. Drain bacon drippings. Over medium-high heat, heat EVOO in a large saute pan. Add remaining ingredients expect the water to the pan and saute brussels sprouts until well brown and caramelized about 8 to 10 minutes. Add the water to the pan and cook until evaporated about 3 minutes. Toss the bacon crumbles and the brussels sprouts together and serve warm.
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