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Sara

Sara and me

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Just finished reading The Parrot Who Owns Me: The Story of a Relationship by Joanna Burger. Such an interesting book – nonfiction. The author is an ornithologist by profession (and a PhD) and this memoir of sorts is about her Red-Lored Amazon parrot she and her husband own. But no, it’s the parrot who owns her/them. Tiko tolerates Joanna’s husband Mike. Joanna and Tiko bonded. But it took years. This parrot breed mates for life, and Joanna is definitely Tiko’s mate. They acquired Tiko when he was already 30 years old (they live up to age 80 or so), hence it took a long time for Tiko to decide that Joanna could be trusted. This book is just so charming, and interesting. The author weaves into the story lots of facts about parrots in general, this type of parrot, as well as a variety of other birds she has studied. She’s an author of many other books about birds (scholarly works). She’s a professor and world-renowned researcher at Rutgers. I’m not a birder, but I do love books about the relationships between birds and people. If you know someone who loves birds, they’d definitely enjoy this book.

Also finished reading My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words: The Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. A book club friend recommended this book, I immediately bought it on my Kindle. I could NOT put the book down. I devoured it. Any other “work” I should have been doing was swept aside as I read and read of Resolute’s adventures. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America. This book is the story of her life. The people she met, the men in her life, her children, and always about her indefatigable energy for life. Always hoping to return to Jamaica.

Finished The Book Woman of Troublesome Creek: A Novel by Kim Richardson.  It’s a novel about the first mobile library in Kentucky (this is the 1930s) and the fierce, brave packhorse librarians who wove their way from shack to shack dispensing literacy, hope, and ? just as importantly ? a compassionate human connection. The heroine in this book is called a blue-skin, a genetic mutation that causes the skin to be dark indigo blue. In rural Kentucky, most of the blue-skins were shamed and caused fright in people who saw them. The author decided to share this rare condition in the book and it wove its tentacles into many of the relationships the hard-working librarian made.  Partly the book is about library books, booklets, recipes, but mostly as it says above, it’s about the connections the librarian made with remote people who went weeks or more without seeing another human being. Very unusual book about the hardships endured in that time, but the hardship and bravery of the librarians who went out day in and day out, often for 2-3 days at a time to deliver books.

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This book was offered as a bargain book from Bookbub, and something about the description resonated with me – maybe because of my Old Testament readings regarding the lives of shepherds back in ancient days. I utterly loved this book. It might not suit everyone – it’s a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being about attending further education and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. He bickers with his father, eventually moves out. One night in a pub with his blokes (friends) he enters some kind of a contest in the pub and realizes he has a lot more knowledge than he thought he did. In time he applies to get what I’d call here in the U.S. a G.E.D (high school diploma), which he does, and then he applies to Oxford, on a whim. And gets in. He graduates. He applies his knowledge to his rural life. He marries, has children, but still, his day to day life is all about his Herdwick sheep although he does have a day job too working for UNESCO. You’ll learn more about sheep than you might have wanted to know. I absolutely loved, LOVED this book. If you are interested, James Rebanks has a Twitter feed, called @herdyshepherd1, and you can sign up to get updates from him about his farm and his sheep. I don’t do Twitter or I would.

Moloka’i: A Novel by Alan Brennert. A riveting book about the early days of Hansen’s Disease (leprosy) in Hawaii, and the stigma attached to the victims AND their families. I could hardly put it down. It chronicles the story of a young woman, diagnosed almost as a child, and ostracized from her family, subsequently learning to live alone and remote. You yearn to hug her, comfort her. Yet she finds eventually happiness and peace. A beautiful book worth reading. Was a book club read.

House by the Fjord by Rosalind Laker. What a darling story. From amazon: A touching and atmospheric love story – When Anna Harvik travels to Norway in 1946 in order to visit the family of her late husband, the country is only just recovering from five cruel years of Nazi occupation. So it is with surprise that she finds in this cold and bitter country the capacity for new love and perhaps even a new home. I just loved this book – could hardly put it down; yet it’s not a mystery. You’ll come away with a desire to find that house by the fjord. I want to go there and have some coffee with the Anna, who was a Brit, yet fell head over heels in love with Norway.

Running Blind (Jack Reacher) by Lee Child. A Jack Reacher mystery. From amazon: Across the country, women are being murdered, victims of a disciplined and clever killer who leaves no trace evidence, no fatal wounds, no signs of struggle, and no clues to an apparent motive. They are, truly, perfect crimes. Until Jack Reacher gets in the middle of it. A page turner, as are all of the Jack Reacher stories.

Say Goodbye for Now by Catherine Ryan Hyde. If you like Hyde’s novels, for the month of September many of her books are available on Kindle at a very reduced price ($1.99 and $.99 each). Go grab them while they’re available. I just purchased 6 of her books. This story, which takes place in a kind of Texas backwater, sets a town into an angry mess when two young boys, one white, one black, become friends, something most folks don’t like. At all. There’s a dog involved, the father of the black boy, the father of the white boy plus a woman who lives in the town and does her best to avoid people altogether. But they all get fused. Wonderful story.

Summer at Tiffany by Marjorie Hart. A sweet book, true story, of the author and her friend, during one summer in the midst of their college years, going by train to NYC and ultimately getting a job of Tiffany’s. This took place in the 40s, and at the time no women were ever seen on the showroom floors, but these two pretty young women were the harbinger of equality, though none of that comes into play here. They were “runners,” who whisked orders and money to and fro from the salesMEN to the office. They stood in silence near the elevators on the ground floor and waited for a sale to take place. They lived in cramped quarters. They enjoyed everything NYC had to offer them at the time, and they were wowed by an occasional celebrity sighting. Cute read.

Killers of the Flower Moon: The Osage Murders and the Birth of the FBI by David Grann. You might think what a stretch – what does an Indian (Native American) tribe have to do with the FBI. Read and you’ll find out. This is back in time, 50s I think, and a number of murders have taken place on the Osage Reservation. No one can seem to solve them, and those who try also get caught in the crossfire. Finally a man is brought in from back East. That’s where the inception of the FBI comes into play, though there was no FBI then. This is a very interesting read, probably sufficient info to do a book club read. A book everyone should read if you know little (or a lot) about the abominable treatment given to the Native Americans over the last several hundred years. A wake up call, even for today.

Oh wow. Just finished reading David Guterson’s book, East of the Mountains. You know this author from his most well known book, Snow Falling on Cedars. I loved the Cedars book when I read it years ago, and assumed I’d like this other book (not new) as well. Have you learned to trust my judgment when I tell you, you HAVE to read a book? When I tell you the story line, I can already hear you thinking . . . oh no, I don’t want to read this kind of a book. Please trust me. You’ll come away from it being glad you did. It tells the tale of a 70ish man, a widower, who has been diagnosed with terminal colon cancer. He’s a retired physician, knows the scenario of death by cancer, and doesn’t want to do it. He decides he’s going to take a bird hunting trip, east of the mountains in Washington State (Guterson writes a lot about his part of the world), with his two dogs, and he’ll commit suicide. He sets up an elaborate ruse with his children and grandchildren, and heads out. All of this, so far, takes place in the first 10 pages of the book. First he has an accident in his car, and that sets off a cavalcade of incidents. You’ll learn a whole lot about flora and fauna (one of Guterson’s writing attributes). You’ll learn a lot about apple and pear orchards, which abound in eastern Washington (I’ve been there, it’s beautiful, pastoral and full of fruit). Flashbacks of his life story are interspersed throughout, his growing up on an apple farm, meeting his wife, his service in WWII, their reuniting after the war and the life they had. You’ll learn some about his cancer pain, the grief of his wife’s death 5 years prior, and about his resolve to end it all. Please don’t NOT read this because  you’ll think it’s depressing. It is and it isn’t. It’s so much more for the better. And I just read, this book is being made into a movie.

A fabulous read – Catherine Ryan Hyde’s newest book, Have You Seen Luis Velez? I marvel sometimes about how authors ever come up with the ideas they do, to create the premise for a novel. And this one is right up there at the top of the list. Raymond, a youngster, an older teenager, who has a big lack of self-confidence and feels like an odd duck sometimes, reluctantly (at first) befriends an elderly woman in the apartment building where he lives with his mother and step-father. He discovers she’s blind and needs some help, which he gives her. Then he discovers that there is a lot more to know and understand about this elderly little lady down the hall and he begins a journey to try to find someone for her, the Luis Velez of the title. If you want to use coming-of-age to describe this, that’s partly true. He learns all about himself, the abilities he didn’t know he had, the kindness that lives within him that he never realized was there, and the friends he makes along the way who make some life-changing differences in his young life. He discovers he has some gifts that he can give to others, something most teenagers don’t understand. I can’t recommend this book highly enough – it’s a bit of a tear-jerker, but for every good reason and moral character trait described in the book. It’s there.

Magic Hour: A Novel

Excellent Women

Pachinko (National Book Award Finalist) by Min Jin Lee

An American Marriage (Oprah’s Book Club): A Novel by Tayari Jones.

Recently finished Sally Field’s memoir (autobiography) called In Pieces.

If you want grit, well, read Kristen Hannah’s newest book, The Great Alone: A Novel.

You’ve got to read Catherine Ryan Hyde’s book – Take Me With You. What a story.  From Amazon’s description: August Shroeder, a burned-out teacher, has been sober since his nineteen-year-old son died. Every year he’s spent the summer on the road, but making it to Yellowstone this year means everything. The plan had been to travel there with his son, but now August is making the trip with Philip’s ashes instead. An unexpected twist of fate lands August with two extra passengers for his journey, two half-orphans with nowhere else to go. What none of them could have known was how transformative both the trip—and the bonds that develop between them—would prove, driving each to create a new destiny together. Have a tissue handy at the end. It’s such a charming, sweet story. You’ll fall in love with the young boys, and fall in love with them again 10 years later.

The Last Letter from Your Lover: A Novel by JoJo Moyes.

Mark of the Lion : A Voice in the Wind, An Echo in the Darkness, As Sure As the Dawn (Vol 1-3)by Francine Rivers.

Flight of the Sparrow: A Novel of Early America

Answer As a Man

Celeste Ng Little Fires Everywhere.

The Rent Collector by Camron Wright.

C.J. Box’s book The Disappeared (A Joe Pickett Novel).

Everything I Never Told You by Celeste Ng.

The Boston Girl: A Novel by Anita Diamant.

Redeeming Love by Francine Rivers.

The Tuscan Child by Rhys Bowen.

Leaving Blythe River: A Novel by Catherine Ryan Hyde. A

The Girl with Seven Names by Hyanseo Lee.

The Sandcastle Girls by Chris Bohjalian.

The Good Widow: A Novel by Lisa Steinke.

The Girl Who Wrote in Silk by Kelli Estes. W

How It All Began: A Novel by Penelope Lively.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Fish, Gundry-friendly, lectin-free, on November 27th, 2019.

creamy_lemon_salmon_dill

You can never have too many recipes for salmon. This one is easy and quick. Rich? Yes. So good, though.

Another one of the recipes from the salmon class with Phillis Carey. Very simple to make – done all in one pan. You’ll need some fresh dill (which really adds so much flavor) and heavy cream and a lemon. The salmon is pan-seared then removed while you make the sauce. Once it’s done, you add the salmon back in and cook it for a minute or two at the most. See? Easy. Phillis suggested serving this with orzo and spinach. You’ll want something carb (orzo, rice) or carb-like (riced cauliflower, millet) to soak up any extra sauce and juices from this.

What’s GOOD: how easy. Delicious. Tender texture. Loved the dill in it.

What’s NOT: nothing at all.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Creamy Lemon Garlic Salmon with Fresh Dill

Recipe By: Cooking class, Phillis Carey, Oct. 2019
Serving Size: 4

24 ounces salmon fillets — 6 ounces each
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
3 cloves garlic — minced
1 tablespoon all-purpose flour
1 1/4 cups heavy cream
Juice and zest of 1 lemon
2 tablespoons fresh dill — chopped
Crushed red pepper flakes

1. Season salmon all over with salt and pepper. In a large nonstick skillet over medium-high heat, heat oil. Do not allow oil to smoke or oil will burn. Choose a frying pan that won’t crowd the fish – it needs space around each fillet to cook properly. Add salmon, skin side-up, and cook until golden and seared, 6 minutes. Flip and cook until skin is crispy, about 5 minutes. Remove salmon from skillet and transfer to a plate.
2. Reduce heat to medium (and remove from heat if the pan appears to be too hot), and melt butter. Stir in garlic and cook 30 seconds, then stir in flour and cook 30 seconds more. Whisk in heavy cream. Bring to a simmer and let thicken slightly, 2 to 4 minutes. Stir in lemon zest and juice and dill. Season with salt and pepper.
3. Return salmon to skillet and let simmer in sauce for 1 minute. Garnish with crushed red pepper flakes before serving. Nice served with buttered orzo and fresh spinach. Or riced cauliflower or millet – something to soak up the extra sauce and juices.
Per Serving: 520 Calories; 40g Fat (69.0% calories from fat); 36g Protein; 4g Carbohydrate; trace Dietary Fiber; 198mg Cholesterol; 172mg Sodium.

Posted in Gundry-friendly, lectin-free, Salads, Veggies/sides, on November 24th, 2019.

warm_brussels_sprout_salad_bacon_apples

Trust me on this one – so delicious. The Brussels sprouts are raw – it’s the bacon dressing that makes it kind of warm.

This was a stunner of a recipe at a recent class with Phillis Carey. She made a huge amount of it and I gobbled every bite on that plate. I have all the ingredients in my frig right now, to make it myself. The recipe came from Rachel Ray (from her magazine, I think).

Phillis cut up the apples in advance and kept them soaking in Sprite (or use water with some lemon juice) until she was ready to assemble. The pecans were toasted ahead also. The dressing she made at the moment – mostly because you start off with some bacon slices and you use the bacon fat + some EVOO (yes it needs it) to make a bacon vinaigrette. If you made the dressing ahead, the bacon at room temp would congeal and you’d have to heat it up anyway. So just keep the bacon grease in the pan once you’ve fried up the bacon pieces.

She told us that for this salad she uses her food processor to slice the Brussels sprouts – she likes them sliced at 3mm (one of the slicing disks that comes with a food processor) and she stands each trimmed B.S. in upright (several of them in the feed tube) and slices away. It takes just a minute or two to make enough for this entire salad. The Manchego cheese may be grated or in small slices/shaved. The recipe calls for Fuji apples, or Ambrosia. Phillis said she bought Ambrosia and mentioned that if you buy organic (sweet crisp style) you can leave on the peels.

What’s GOOD: this salad is stupendous. It will be my dinner tonight, and probably for a couple of nights to come. I won’t mix it up to keep it, however. Maybe the B.S. can be done ahead, the pecans too. The dressing except the bacon fat could be done ahead too.

What’s NOT: there are several steps to making this . . . would be a marvelous one to make or take to a Thanksgiving dinner, just saying .. .

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Brussels Sprouts Salad with Apples, Pecans and Manchego

Recipe By: Cooking class with Phillis Carey, Nov. 2019
Serving Size: 8

1 pound brussels sprouts — trimmed
3 Ambrosia apples — or other sweet, crisp apple
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
8 slices thick-cut bacon — cut into 1/2-inch pieces
1 large clove garlic — finely chopped
4 teaspoons dijon mustard
3 tablespoons red wine vinegar
Salt and pepper
3/4 cup pecan halves — toasted and chopped
3 ounces manchego cheese — shaved or grated

NOTE: Don’t not add the EVOO to the dressing – the salad needs it.
1. Using a food processor fitted with a slicing attachment (use the 3mm one if you have it), thinly slice the brussels sprouts by placing them into the feed tube stem end down (standing up like trees).
2. Core and coarsely chop the apples. In a bowl, toss the apples with 2 tablespoons lemon juice.
3. In a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the garlic to the remaining fat in the pan and cook, stirring, for 1 minute. Whisk in the mustard, remaining 2 tablespoons lemon juice and the vinegar; season to taste with salt and pepper.
4. In a large bowl, combine the brussels sprouts, apples, pecans and cheese. Toss with the bacon and warm vinaigrette. Make this salad just before serving as the bacon fat will congeal if left to sit – it needs to be served warm.
Per Serving: 139 Calories; 12g Fat (68.9% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 53mg Sodium.

Posted in Gundry-friendly, lectin-free, Veggies/sides, on November 23rd, 2019.

yellow_sw_potato_gratin_parm

Pure heaven. How could it not be pure heaven when there is so much heavy cream in it.

This is another recipe from a Phillis Carey class. And I’m telling you, these sweet potatoes are just to-die-for. And funny thing, on this anti-lectin diet I’m on, I can have  heavy cream and Parm AND sweet potatoes (because they’re a resistant starch). I ate every bite, and would have been happy to have seconds, but I didn’t.

This dish is very easy – truly it is. You can make it up ahead, sliced, layered, add the cream mixture, or wait until later. Either way is fine. If you’re going to transport this, I’d suggest waiting to add the liquid. Takes about an hour to bake in the oven. Feeds a lot – although if they’re anything like me, and seconds were available, it wouldn’t feed as many! On my notes I wrote “beyond fabulous.” Does that tell you what you need to know?

What’s GOOD: how unbelievably silky tasting these are – the cheese (not all that much) – the cream. The little bit of cayenne. Oh my yes, make this.

What’s NOT: well, only the fat grams. Don’t read the nutrition on this. Know it’s something you’ll have as a special occasion.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Yellow Sweet Potato Gratin with Parm

Recipe By: Cooking Class with Phillis Carey, Nov. 2019
Serving Size: 8

3 tablespoons unsalted butter — divided use
4 pounds sweet potatoes — yellow flesh, NOT orange
3/4 cup Parmigiano-Reggiano cheese — grated
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne

1. Preheat oven to 400°F.
2. Heavily butter a 9×13 baking dish with 1 T. butter. Arrange a third of the yellow sweet potatoes, overlapping slightly, in the dish. Sprinkle with 1/4 cup cheese. Repeat with two more layers of sweet potatoes and cheese.
3. In a small, medium bowl combine cream, salt, pepper and cayenne. Pour over potatoes. Dot with remaining butter. Cover dish with foil and bake 20 minutes (or up to 30-40 if needed) until potatoes are not quite fork tender. Remove foil and continue baking until sweet potatoes are fully tender and top is browned, about 20-25 minutes. NOTE: Casserole can be made ahead and refrigerated (covered). If doing so, remove from refrigerator at least an hour before baking. The casserole can sit at room temp for at least 20-30 minutes and still be hot enough to serve. Fresh minced rosemary can be added to the layers, if desired.
Per Serving: 416 Calories; 27g Fat (57.1% calories from fat); 4g Protein; 41g Carbohydrate; 5g Dietary Fiber; 93mg Cholesterol; 312mg Sodium.

Posted in Breads, lectin-free, on October 15th, 2019.

savory_chaffle_sandwich

That looks like a waffle. No. It’s a chaffle. The sandwich made with two chaffles and tuna salad in between.

Awhile back I know I mentioned that I’ve been craving a simple tuna sandwich. But I wanted it on regular white bread. But traditional white bread’s a no-no on my lectin-free diet. Enter my world – chaffles. The texture of these is nothing like regular waffles. These are soft and tender. And they don’t really have a lot of flavor, in and of themselves. But they offer me a way to have a sandwich without eating any flour. Over the last year I’ve tried other bread types, all gluten-free and grain free. I’ve been less than pleased with some of the almond-flour loaf-style breads I’ve tried, even though some contained yeast which I thought would produce a lighter kind of bread. Well, not in my book, they didn’t. Some keto dieters are just thrilled with breads made with almond and coconut flours. Not for me.

B078BS5B64Chaffles were invented by someone on a keto diet, and the early ones (I guess) were made with shredded mozzarella cheese and a kind of egg batter. But cooks more inventive than I am figured out a way to make them without cheese (although these above I did make with a tiny bit of cheese). They’re a cinch to make, as I explained a few weeks ago when I suggested you go look up the savory chaffle recipe. I’ve had them as a treat – as a waffle with a bit of butter and some lankanto maple syrup. Although I’ve eaten my share of waffles over my lifetime, they’re not something I crave. Using mozzarella cheese is the standard way to make these – because mozzie is so easy to melt and the cheese on both sides of the batter makes for a crispy outside. But if you’re eating the Dr. Gundry diet, regular cow’s milk is out (unless it’s A2 milk, which I do buy but nobody makes cheese from A2 milk, that I know about anyway) so I need to use sheep or goat cheese. So I used grated goat cheddar, and I used very little – I didn’t want the cheese to overpower the chaffle. I make mine in the Sur La Table Dash Mini Waffle Maker pictured at right. If you have a family, you can make these in a regular waffle iron – you don’t have to have this one.

chaffle_sandwich_topMy craving here was for a sandwich, and I’m happy as a clam to be able to enjoy a traditional sandwich now. Although I do have to make some chaffles first, in order to have a sandwich. On Saturday I made 4 of them, gave two to Sara and John who were here visiting. I’d made chili and they had the chaffle along with the chili. That’s why I made these with some cheese as I’d sprinkled cheese over the top of the chili. So the remaining 2 chaffles went into the freezer. A few days later and after 15 minutes of defrosting, they were ready to be made into a sandwich.

These chaffles CAN be cut in half horizontally, but I’ll just say that for me they’re not substantial enough to do that. I tried doing that a few weeks ago and just felt they were too flimsy. If you’re eating a fairly dry sandwich (like sliced roast turkey or beef or chicken with no added mayo) it might work. If you like a bit of mayo spread on the chaffle, though, it could ooze through the holes. If that doesn’t bother you, by all means slice them in half. If you use an extra-large egg, you might get enough of the batter for both chaffles to be a little thicker, and then you would be able to slice them in half. I use large eggs, and for me, maybe I’ll get one chaffle that’s thicker, the other that’s not.

What’s GOOD: well, for me, someone who hasn’t eaten a piece of regular bread in 18 months, these chaffles are a life saver! My craving for a tuna sandwich was assuaged, big time! You could have heard me say mmmmm. So happy! Occasionally I go to BJ’s (restaurant) and I order their turkey burger (without the bun). Next time I think I’ll take 2 of my chaffles with me and I CAN have a turkey burger with more than just wrapping in lettuce. Yea! Or I could order a beef burger if I’m feeling like a treat. When I make them, I make at least a double recipe, maybe more and put the extras in the freezer. They freeze beautifully.

What’s NOT: these are not waffles. If you’re expecting crunchy, crispy, these won’t satisfy, but then they’re not supposed to. They’re tender and soft – perfect for a soft sandwich style. Just know what you’re getting here . . . I have yet to venture into alien territory like adding bacon or onion, or to make them sweet. I’m loving the savory side.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Sandwich Bread Chaffles

Recipe By: Adapted slightly from Two Sleevers blog
Serving Size: 2

1 large egg
2 tablespoon almond flour
1 tablespoon mayonnaise
1/8 teaspoon baking powder
1 teaspoon water
3 tablespoons grated cheese — Mozzarella, cheddar, goat cheddar (optional)
garlic powder or dried herbs (optional)

1. In a bowl thoroughly mix the egg so no streaks are visible.
2. Add almond flour (no lumps), mayo, baking powder and water. Add garlic powder or dried herbs if using (I usually don’t).
3. Heat up waffle iron. If making these without cheese, it’s advisable to spray both top and bottom with olive oil spray or coconut oil spray, then pour 1/4 cup to make one chaffle. IF you desire the cheese, once waffle iron is hot, sprinkle a bit of the grated cheese on the waffle grate, pour in the batter, then top with a bit more cheese. Close lid. Cook these a bit longer than usual – about an extra minute. Use a fork to remove from the waffle iron and place on a rack to cool slightly. Allow waffle iron to reheat before making more. Can be eaten immediately, or cool, package and freeze.
4. Makes 2 chaffles, and you can cut them in half horizontally, to use as a sandwich, although they will be very thin.
Per Serving: 164 Calories; 13g Fat (71.3% calories from fat); 9g Protein; 3g Carbohydrate; 0g Dietary Fiber; 120mg Cholesterol; 171mg Sodium.

Posted in Gundry-friendly, lectin-free, Soups, on August 12th, 2019.

faux_zuppa_toscana

I know – I can hear you – this isn’t soup weather. Well, sorry about that. I eat soup year ‘round.

You may remember me mentioning a few weeks ago that I was on my 4th batch of a soup – this is the one. This time makes 5 times (over the course of 3 months). I just love-love-love this soup. I wasn’t sure that you, my readers, would be all that interested in this soup because it’s not got any carbs in it and really it’s cauliflower – Italian sausage – kale – and a creamy soup base. I now make a big batch of it whenever I do. I use part pork Italian sausage and part turkey Italian sausage. There’s a lot more flavor in the pork, obviously, but I like to make it a bit more healthy with the turkey type. Making it with all turkey lacks flavor (I tried that also), so do use some of the pork style.

There’s bacon in this which helps with the flavor. I’ve had the original recipe in my arsenal for awhile – it came from Kalyn’s Kitchen. After making it according to her recipe, I adapted it a little bit (a bit more broth, more cauliflower, adding coconut cream or milk to it). The recipe is a riff on Olive Garden’s Zuppa Toscana, which is a potato based creamy soup with a tiny bit of sausage in it, and the kale. Kalyn did a really super job of adapting the recipe to a low-carb soup – no potatoes, obviously. She added more meat to it. The only other change I made was how I cut the cauliflower. At Olive Garden, the potatoes in their soup are sliced. Small slices, actually. So, I did the same with the cauliflower. You’re not going to be able to avoid some florets out at the tips, but I sliced up the deeper parts, the stems and the main stem too.

Kalyn’s recipe was made in the Instant Pot, and I think the first time I made it that way too. But the next time I forgot and just made it in a regular big, deep pot. It doesn’t take much longer to cook it that way, in any case. I find that this soup tastes better after it’s sat in the frig for a day – as with lots of soups. If you want carbs in this, add some rice, maybe. Or some pasta. But not a whole lot – you might need more broth if you did that. When I made it today I used 2 heads of cauliflower (they were smaller than some) and with the cauliflower and kale in the pot, it was FULL. No room for anything else, unless you added more liquid. In any case, I thank Kalyn for devising the faux style of this soup, cuz it’s really delish.

What’s GOOD: the flavor profile is altogether good. Maybe I’ve gotten used to cauliflower, but I can’t really tell it IS cauliflower when I’m sipping on this soup. Unless you see some of the small florets, you can fool yourself that it’s potatoes in there.

What’s NOT: hmmm. Maybe just all the cutting and chopping of the cauliflower, but I do it so much, I’ve got it down pat.

printer-friendly PDF  and MasterCook 15/16 file (click link to open recipe)

Faux Zuppa Toscana

Recipe By: Adapted some from Kalyn’s Kitchen
Serving Size: 9

2 slices thick-sliced bacon — cut into short cross-wise slices (use more bacon if you prefer)
1 large yellow onion — chopped small
1 tablespoon minced garlic
2/3 pound Italian sausage — removed from casing, crumbled
1/3 pound turkey Italian sausage — removed from casing, crumbled
6 cups cauliflower — cut in small slices, not florets
7 cups low-sodium chicken broth
1 squirt sriracha sauce — or more to taste
salt and fresh-ground black pepper to taste
16 ounces coconut cream — Trader Joe’s preferred
4 cups chopped kale — baby kale if you can find it
1 cup heavy cream
freshly-grated Parmesan to add at the table

NOTE: I use Trader Joe’s coconut cream because it has next to no coconut flavor; but it’s a healthy fat and provides a lovely creaminess to the soup. If you want coconut flavor, use Thai Kitchen. But that’s not the flavor profile you’re looking for in this soup.
1. Slice the bacon crosswise into short rectangular strips. Chop onion, cauliflower, and the kale.
2. Saute bacon in a large, deep pot until it begins to brown. Add chopped onion and cook until it’s begun to take on a golden hue, 4-6 minutes..
3. Add the minced garlic and cook another minute.
4. Remove Italian sausage from its casings and add to the soup pot. Chop up sausage into small pieces as it cooks.
5. Add the numerous cups of low-sodium chicken broth and bring to a boil. Add the chopped cauliflower, sriracha, salt, fresh-ground black pepper. Bring to a low simmer, cover and cook for about 10 minutes. The cauliflower should still be fairly firm.
6. Add the chopped baby kale and press it below the surface. Bring to a simmer again and cook for 7 minutes. At this point the cauliflower should be cooked perfectly.
7. Remove about 2 cups of the cauliflower and 2 cups of broth to a deep bowl. Try not to get chunks of the Italian sausage. Use an immersion blender to puree well, then add back to the soup pot. This step is not necessary if you are fine with the thin broth of the soup – if you like it slightly thickened, then do add this step into the process.
7. Add the coconut cream and heavy cream and bring up to a simmer again, then remove from the heat. Serve hot, with freshly-grated Parmesan cheese to add at the table. This soup is best made the day ahead to allow the flavors to mellow and merge.
Per Serving: 443 Calories; 41g Fat (74.0% calories from fat); 19g Protein; 14g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 345mg Sodium.

Posted in Appetizers, lectin-free, on June 14th, 2019.

cauliflower_hummus

Truly a miracle – hummus (sort of) using roasted cauliflower plus all the other ingredients that make it taste like hummus.

Tomorrow I’m going to San Diego to celebrate with my grandson John as he graduates from high school. His mom and dad, Sara and John, are having a big family gathering. My job is to bring appetizers. I’ve got a big hunk of Manchego cheese to take along, some crackers, and will be making a Brussels sprouts appetizer too. If it’s really good, I’ll post that recipe too. It has to be made at the last minute, obviously.

So, this recipe came from a blog I follow, As Easy as Apple Pie. Elena developed it (thank you, Elena) and I’m just so glad she did. Although the texture of this isn’t exactly like bean-hummus, I would be surprised if anyone could tell. With the additions (lemon juice, tahini, garlic, olive oil, cumin, S&P) you really don’t notice. Trust me when I say certainly you won’t think cauliflower when you eat this. You will think hummus, through and through.

The cauliflower florets get roasted for about 20 minutes; then cooled. Into the food processor they went along with all the other ingredients and whizzed it up until smooth. I added a bit more ground cumin. Done. I made a double batch (used a small head) since we’re having a bunch of people at the party. I’m sure this will keep for several days – I made it 2 days ahead and am sure it will hold up well. For the photo I didn’t put on any of the toppings – I’ll do that when I serve it. You could easily use some chopped parsley or cilantro too. Or even some chopped walnuts.

When I took this to my daughter’s I had two of the family members taste it – they didn’t like it at all. They recognized the cauliflower, and although they both like cauliflower, they didn’t like this. SO, it got pureed with one can of garbanzo beans (drained and rinsed) and it was much better. But then, that took away the low-carb aspect of this. They thought the garlic was too much (it had a very sharp zing to it) and just didn’t care for the taste. I agreed about the garlic – so be careful how much you add in. I still liked it. Make a small batch first and see if you like it!

What’s GOOD: easy to make; lower in calorie; very tasty; healthy.

What’s NOT: not a thing.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Cauliflower Hummus

Recipe By: Blog- as easy as apple pie
Serving Size: 5

CAULIFLOWER:
3 cups cauliflower — cut in florets
a drizzle of EVOO
salt and pepper
HUMMUS:
3 tablespoons tahini
2 small garlic cloves
1 1/2 tablespoon extra virgin olive oil
1 1/2 tablespoon water — plus more if needed
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
TOPPINGS:
1 tablespoon EVOO — drizzle on top
1 tablespoon sunflower seeds, or sesame seeds
1/4 teaspoon red chili flakes — minced

1. Preheat the oven 400° F. Arrange cauliflower florets on parchment-lined baking sheet, sprinkle liberally with olive oil and add salt and pepper. Bake for 20-30 minutes or until tender and lightly browned around the edges. Cool cauliflower.
2. Into a food processor add the cooled cauliflower with olive oil, water, lemon juice, tahini, garlic, salt, and cumin. Puree to your liking. If it’s too thick, add more water in very small amounts to get the desired consistency. Taste for salt, pepper and cumin.
3. Chill, then spoon into a serving bowl and garnish as you’d like: olive oil, nuts or seeds, red pepper flakes. Serve with raw vegetables.
Per Serving: 144 Calories; 13g Fat (73.6% calories from fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 242mg Sodium.

Posted in Gundry-friendly, lectin-free, Soups, on March 25th, 2019.

creamy_mushroom_soup

Since I’m really into soups these days, and since I’ve made this one three times in the last couple of months, I decided I should post it.

When Ree Drummond made a version of this soup, I decided to adapt it to my low carb diet and to a LF (lectin free) diet. You can find her recipe for this online – she adds flour and also prepares some of the mushrooms as a garnish. I merely cut to the chase – removed the flour altogether and partially blended the soup so it still had some chunkiness to it. And didn’t bother with the mushroom garnish. And, as mentioned above, since I’ve made it three times since early January, you should have this recipe.

Probably the Custom Culinary Gold Label Vegan Mushroom Base I use has a lot to do with the flavor. Buy it on amazon (link shown) for $16, I think it is. I use it often and it’s been in my frig for a couple of years without any problem. It pumps up the mushroom flavor. I added heavy cream, but you could use coconut milk if you’d prefer. And note there is 3/4 cup of sherry wine in it. That’s more than most soups would add, but I really like it – whatever it is that does! You do not taste the wine at all, but it must add some depth of character to the soup. The little squirt of balsamic vinegar is unusual, but also adds to the flavor profile.

What’s GOOD: the flavor, the texture, and by far, the low calorie aspect, though you’d not know it. In recent days I’ve had this for my lunch (with nothing else). At 200 calories or less, it’s a winner for me. And yes, I’m still losing weight, albeit slowly. At 77, you don’t lose weight very fast. The soup freezes well.

What’s NOT: really nothing – easy to make.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Creamy Mushroom Soup LF

Recipe By: Adapted from The Pioneer Woman
Serving Size: 8

4 tablespoons butter — or EVOO
2 pounds cremini mushrooms
1 large onion — diced
3 stalks celery — sliced
4 cloves garlic — minced
2 teaspoons dried thyme
salt and pepper to taste
3/4 cup sherry — dry type, not sweet
1 tablespoon mushroom soup base — Custom Culinary Mushroom Base (or use low sodium chicken broth)
3 1/2 cups water (or up to 4 cups)
1/2 cup heavy cream — or full fat coconut milk
2 teaspoons balsamic vinegar
fresh parsley, chopped, for garnish

1. Heat butter or EVOO in a pot over medium-high heat. When melted, add mushrooms. Reduce the heat to medium and add the rest of the mushrooms, along with the onion, celery, and thyme (crush the dried thyme between your palms as you sprinkle it over the soup). Cook, stirring frequently, until vegetables are soft, about 5 to 6 minutes.
1. Season with salt and pepper then slowly add the sherry, stirring while you add. Allow it to heat and bubble up for a couple of minutes, then slowly pour in the stock.
4. Bring to a simmer, cover and cook for 20 minutes, stirring occasionally. Remove it from the heat and let it cool for 20 minutes. Remove about 1/3 to 1/2 of the soup and puree in a blender. Return to pan. NOTE: You may use an immersion blender in the pot if you have one, and you don’t have to let the soup cool first. Transfer the soup back to the pot, add the cream and heat it to a simmer. Add balsamic, then taste and adjust seasonings.
Per Serving: 171 Calories; 12g Fat (67.5% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 104mg Sodium.

Posted in Gundry-friendly, IP, lectin-free, Soups, on February 25th, 2019.

chix_enchilada_soup_GFLF

EASY to make soup in the Instant Pot. Lots of flavors to savor.

So, Carolyn here – I’m still alive and well – I made this soup yesterday and it was so good I knew I needed to post it. I was supposed to have a group of friends over to my house to watch the academy awards last night, but a few days ago my Tivo went kaput – everything about my entertainment system goes through the Tivo. Tivo is sending me a new one, free, but it won’t arrive for about another week. Therefore I have no TV to watch in my family room. So we had our academy awards potluck dinner at someone else’s home. And I made soup.

Because I had a whole chicken in the freezer, I chose to use it instead of the chicken thighs noted in the recipe – I used the same timing – so you can do that too, if you choose.

Into the Instant Pot went the chicken, some diced tomatoes (canned), a can of chopped green chiles, an onion chopped up, a shallot minced, a package of chili seasoning (or taco seasoning), a bit of extra ground cumin, canned enchilada sauce and chicken broth. I set the Instant Pot on “soup” for 20 minutes. I let it slow release for 15 minutes, then fast release. The chicken was removed to cool, then I shredded up all the meat from the chicken.

Meanwhile, I used the immersion blender on the broth part, added in the sour cream and crème fraiche, added back in the shredded chicken and let it reheat briefly. Don’t let it boil or the soup part will separate. Then I cut up the garnishes and let everyone help themselves. If you want tortilla chips, smash a few to garnish the soup (I didn’t because I didn’t think it needed it, plus I can’t have tortillas on my diet).

And how am, you want to know? I’m good. Very busy. Have a done any painting yet? Only a little. PEO has been taking up a bunch of my time lately. I’m taking a trip to San Francisco with 3 girlfriends next month which will be great fun. My grandson has been accepted at Clemson in the Fall, although he hasn’t officially told them yet (he’s interested in bio-science) – Clemson is where his sister goes to school (she’s a junior there), although she’s in Argentina studying this semester and is really struggling with the dialect. She got accepted to do a medical internship at a fertility clinic in the city where she is living. And she starts her semester classes later this week, all in Spanish (or, this Argentinian dialect, I should say). Sabrina is planning to take the MCAT in the fall to be accepted to med school. She’s the one who started out wanting to be a vet, but I think she’s certain now she wants to be an MD or a PhD research doctor. My other granddaughter is finishing her senior year at Sacramento State and hopes to go on to get a Master’s in Nursing. By the way, I’m still keeping up the “Currently Reading” section of my blog (left sidebar of the main page) in case you’re interested. Last summer I couldn’t WAIT for winter to arrive. Be careful what you wish for, right? It’s been SO darned cold here in Southern California. Coldest on record almost. But it’s been going on for weeks now. I had to dig to find more coats and wraps because it’s so cold even in the daytime.

What’s GOOD: how easy it was. I could have made it a day ahead, but as it was, I made it just before I toted it to my friend’s home. The flavor of the soup part is really, really good. Lots of Mexican flavor too. It was filling (and fairly low calorie too) and everyone thought it was really good.

What’s NOT: only the shredding of the chicken meat, and that took about 15 minutes, tops. I’m glad I still have some, because I’ll be having it for my lunch today.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

Instant Pot Chicken Enchilada Soup (also LF and GF)

Recipe By: adapted a lot from All Day I Dream About Food (blog) 2019
Serving Size: 8

2 pounds boneless skinless chicken thighs — or you may use chicken breast meat
3 cups canned tomatoes — canned
1 whole yellow onion — chopped
1 medium shallot — peeled, minced
1 package taco seasoning mix — or chili seasoning
1 teaspoon ground cumin
3 ounces chopped green chiles — canned
10 ounces red enchilada sauce — Frontera brand if you can find it
salt to taste, if needed
3 cups chicken broth, low sodium
2/3 cup sour cream
2/3 cup creme fraiche
grated cheese, chopped cilantro and chopped avocado for garnish

NOTES: I used a whole chicken (smaller sized one) but used the same 20-minute timing and it was cooked through just fine.
1. Place the chicken, tomatoes, onion, shallot, enchilada sauce, chiles, and seasonings in the bottom of an Instant Pot . Pour the broth overtop.
2. For the Instant Pot, seal the lid and make sure the vent is on seal. Set to the Soup Function for 20 minutes. Let the pressure release naturally for 15 minutes.
3. If you want to use a slow cooker, place the lid on and set to low for 6 to 8 hours or high for 3 to 4 hours.
4. When cooking is complete, remove the chicken to a plate, cool and shred the chicken meat. Remove about 1 cup of the hot broth to a bowl and whisk in the sour cream and creme fraiche, then whisk this combo back into the pot. Use an immersion blender to smooth out the soup. Add chicken to the pot.
5. Adjust seasonings to taste. Serve hot with grated cheese, chopped cilantro and chopped avocados.

Per Serving: 308 Calories; 18g Fat (53.3% calories from fat); 24g Protein; 12g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 1110mg Sodium.

Posted in Breads, lectin-free, on December 21st, 2018.

LF_GF_bishops_bread

Most of you won’t appreciate what a masterpiece I think this is. Those of you who are willing to eat wheat and lectins, etc. can disregard this post.

It’s only been in the last 4-6 weeks that I’ve been feeling a frustration with my Plant Paradox diet, the one that doesn’t allow beans, rice, potatoes, winter squashes, bread, corn, tortillas, peas, corn, wheat flour of any kind, etc. For about 8 months I’ve been following the Stephen Gundry diet, and it’s still working, albeit very slowly. But as Christmas was approaching, I was feeling a lot of sadness that I wouldn’t be able to enjoy my favorite Bishop’s Bread since it contains a flour-based batter. I decided I was going to “fix” that. I began researching online at several websites that offer recommendations about how to adapt a recipe to GF or LF (lectin-free) or both.

Initially I began with creating a combination of alternate “flours.” It’s 2:1:1 of almond flour, coconut flour and cassava flour (the latter is a flour made from yuca, a tuber, which also produces tapioca). These flours are readily available now at some mainstream grocery stores. I buy the almond flour at Costco, and the other two I bought locally, but have also purchased on amazon. I also purchased xanthan gum, an ingredient you’ll often find in GF foods – it’s not a requirement, but it helps hold things together – baked goods mostly. I also learned that it’s best to double the amount of leavening – in this case it was baking powder, since the rising agent has to work harder in GF mixtures to accomplish the same amount of lift.

With trepidation I began mixing up my bread. First I mixed up my alternative sugar too – I used half Swerve and half regular sugar – with eggs. You don’t get the same kind of lemony smooth texture from Swerve, but I mixed them well enough. I’d added the xanthan gum and baking powder to the flour mixture. And just before combining everything I tossed in the halved maraschino cherries, chocolate chips (Ghiradelli dark) and chopped walnuts into the flour mixture. Technically I shouldn’t have sugar, the sweetened cherries or any chocolate less than 90% cacao. But to enjoy this treat, I figured I wouldn’t be using all that much of it. Or eating all that much of it.

The batter was scraped into a bread pan – I used a 9” loaf pan, but next time I might try to use one of my narrower pans instead as this loaf isn’t as high as usual. In the photo at top, those are 2 slices of the bread you can see, each about 1 1/2 inches high. I baked the loaf for 45 minutes and it was almost over done, but it seemed good as it cooled. I couldn’t wait to upend it and slice off a piece. I waited about an hour and was just thrilled when I took my first bite. Oh, heaven!

When I make this again, I will increase the amount of batter, but leave the additions the same, which will take longer to bake, of course. But I’m a happy camper enjoying a narrow slice of this every other day or so. I mixed up a bigger batch of the alternative flours so I can try it in some other recipe, maybe for a biscuit kind of thing.

What’s GOOD: this means I can enjoy this treat during December after all, although I should be limited on how much. I’m rationing it out to myself so it won’t be gone by Christmas. The bread tastes every bit as good as the regular version and I was happy with the light crumb of the bread/batter aspect. It’s not heavy at all.

What’s NOT: only the acquiring of the oddball alternative flours. Otherwise, this was a cinch.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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LF GF Bishops Bread

Recipe By: my own recipe, 2018
Serving Size: 14

FLOUR SUBSTITUTE MIX:
1 cup almond flour
1/2 cup cassava flour
1/2 cup coconut flour
BREAD:
3/4 cup flour substitute (above)
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 large eggs
1/4 cup sugar — scant
1/4 cup Swerve — scant
1 cup walnuts — chopped
1/2 cup Maraschino cherries — halved, drained
3/4 cup dark chocolate chips

FLOUR SUBSTITUTES: Combine in a bowl the almond, cassava and coconut flours. Mix well so there are no lumps. Store unused flour at room temp.
1. Combine in a bowl the 3/4 cup of the substitute flour mix, baking powder, xanthan gum and salt. Use a whisk or your hands to mix this well. Set aside.
2. Preheat oven to 325°F. Prepare bread pan by placing a piece of cut-to-fit waxed paper in the bottom. Use an 8″ bread pan if you have one.
3. Using a mixer, combine the eggs, Swerve and sugar. Mix well. Using Swerve won’t give you the same consistency as you’re used to with eggs/sugar. Just mix it well.
4. Add the maraschino cherries to the bowl of flour and toss so the wet cherries are coated in the flour mixture. Add walnuts and chocolate chips and mix thoroughly. Pour the egg mixture into the flour/fruit mixture and stir well to combine, making sure there are no lumps of flour.
5. Scrape into a bread pan, smooth top and bake for about 40-45 minutes. When the sides of the bread turn golden brown, the bread is done. Remove to cool on a rack for about 30-45 minutes, then invert and set back right side up to cool completely. Wrap in plastic wrap and store in the refrigerator. Use 1/4″ or slightly thicker slices to serve. Using a serrated knife may be useful.
Per Serving (not quite accurate as the alternate flours aren’t included): 147 Calories; 9g Fat (47.9% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 144mg Sodium.

Posted in lectin-free, Soups, on October 15th, 2018.

cauliflower_parsnip_soup

You might be of the school of thought that there isn’t any way to make cauliflower edible. This soup might change your mind. Mostly because it’s the parsnips you taste!

In my repertoire of cookbooks (hundreds) I have one book that sits out on a stand in my kitchen. Why that one? Only because I like the cover colors and it fits well on the stand. Not exactly the most admirable of reasons. Yet I like the cookbook – I just don’t visit its pages very often. The other day I noticed that when I’d read through the book I’d put pink stickies on recipes I thought I’d like to make. There are about 10 of them. And this soup was one.

The book, Blue Eggs and Yellow Tomatoes: A Backyard Garden-to-Table Cookbook by Jeanne Kelley, is a treasure trove of relatively simple recipes, done beautifully with photographs and some lovely type fonts (you forget? I love type fonts). As it happened I had both a head of cauliflower AND about a pound of parsnips in my refrigerator. Yes, also I had an onion and a bay leaf. Gee, this soup was easy to make.

An onion was sweated in EVOO, then the parsnips (peeled, chopped) were added, as well as the chunks of cauliflower; 8 cups of water (I used vegetable broth) and a bay leaf and it simmered for about 35 minutes. Once it cooled a little bit I used my new immersion blender and whizzed it up easily enough. I added a little jot of salt. Since it was a hot day when I made this last month, I decided to eat it cold, although Kelley only mentioned serving as a hot soup. I left the pot out on my stove for 2-3 hours while it cooled down, then refrigerated it until dinnertime.

As an aside, I was watching a recent Cook’s Country episode on TV, and they did a test of immersion blenders. Mine is old. And I mean old (at least 35 years) – one of the very earliest models and I’ve never felt it did a very good job, so I splurged and bought a new one. Braun MQ505 Multiquick Hand Blender, Black. Braun makes several models, but this one, the cheapest ($59.95 on amazon) won their kitchen testing. I’ve used it twice in 3 days and am very pleased with it.

The topping called for currants. I didn’t have any, and on my diet I’m not supposed to eat dried fruit, but dates are okay. So I subbed dates for the currants. My kitchen garden has fresh thyme, and I easily toasted up a bunch of pine nuts in a skillet. The author cautions about that – how many times have you burned pine nuts in the oven? Way too many for me, so I, like her, toast mine in a skillet always. At the end you drizzle on a little bit of EVOO. The soup was filling and very tasty.

What’s GOOD: love the flavor – it’s the parsnips that predominate (adding a lovely sweetness), although the cauliflower adds plenty of texture. The garnish made the soup for me – the little crunch of the pine nuts, the thyme adding flavor, and then the minced up dates. Altogether delicious. Next time I’ll make a double batch and freeze some. The recipe makes enough for 4-5 generous dinner-sized portions.

What’s NOT: gee, nothing. Very easy soup to make.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Cauliflower and Parsnip Soup with Currant and Pine Nut Garnish

Recipe By: Adapted slightly from Blue Eggs and Yellow Tomatoes
Serving Size: 6

SOUP:
2 tablespoons EVOO
1 large onion — chopped
1 pound parsnips — peeled, chopped
1 head cauliflower — roughly chopped
6 cups water — (or vegetable stock)
1 whole bay leaf
salt to taste
GARNISH:
1/2 cup pine nuts
1/4 cup currants — or raisins or dates
1 tablespoon fresh thyme — chopped
1 tablespoon EVOO — to drizzle on top

1. SOUP: Heat oil in heavy pan over medium heat. Add onion, cover and cook until onion is tender and just beginning to turn golden, about 8 minutes. Add cauliflower, parsnips, bay leaf and water (I used vegetable broth). Bring to a boil and simmer over low heat until vegetables are tender, about 30-40 minutes.
2. Cool slightly and remove bay leaf. Using an immersion or standard blender, puree soup (in batches if necessary) until smooth. Season with salt to taste. Can be made up to 3 days ahead and refrigerated. Reheat to serve. (May also be served cold.)
3. GARNISH: Toast pine nuts in dry skillet until golden brown. Mix pine nuts in a bowl with currants, and thyme. Season with salt and pepper.
4. Serve in bowls with about a tablespoon of the garnish on each bowl of soup then drizzle with olive oil.
Per Serving: 201 Calories; 13g Fat (54.1% calories from fat); 4g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 20mg Sodium.

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