This is Rhett's favorite soup, and has his seal of approval. I will caution it is a cream soup...so, if you are worried about calories, make the servings small! :)
1-2 tbsp butter
5 fresh jalapenos (seeded, stemmed and diced)
3/4 c. finely chopped onion
3 cloves garlic
1 avocado (peeled and diced)
2 cups tomato (seeded and diced)
8 c. heavy cream (You can substitute 2 c. cream with stock, though it will deteriorate the richness of the soup.)
1 bunch cilantro (optional)
Salt and pepper to taste
In large heavy saucepan, heat butter over medium heat. Add jalapenos, onion, and garlic, stirring often to prevent browning. Cook until softened. You do not want to brown them, as this is a white soup.
Remove pan from heat and stir in avocado, tomatoes and cream. Lower temperature and return pan to heat, watching closely and stirring often to avoid scorching or separating. Bring to a simmer and cook 35-40 minutes, until reduced by 1/3.
Season to taste with salt and pepper. Garnish with cilantro.
Monday, March 22, 2010
GF Hazelnut Pear Torte (Easy)
Adapted from recipe by Alison Anton
Canola/Vegetable Oil for brushing pan
4 tbsp unsalted butter
3/4 c. packed light brown sugar
1 1/12 bounds firm pears peeled, quartered and thinly sliced
3 c. toasted Hazelnuts (skins removed)
1 c. pure maple syrup
4 tsp vanilla extract
2 tbsp lemon zest
1/2 tsp salt
4 eggs
2 egg whites
1. Preheat oven to 375 F and brush the bottom and sides of 9" spring form pan.
2. In small saucepan, melt butter and add brown sugar. Cook for approx. 5 minutes stirring occasionally. You are looking for it to be bubbly and golden brown. This will be the top of your torte (the shiny part covering the fruit). Pour into pan and spread evenly with spatula. You need to work quickly as it will get quite sticky. Arrange pear slices in concentric circles on top of sugar mixture.
3. Grind hazelnuts in a food processor to a course meal. Add syrup, vanilla, lemon zest and salt; blend until incorporated. Add eggs individually, while running food processor. Blend thoroughly for 5-10 seconds. Do not over process.
4. In medium bowl, whip egg whites until they develop soft peaks (not a stiff meringue consistency). Pour Hazelnut batter from food processor into the bowl (off to the side) and gently fold into egg whites. Once completely incorporated pour batter over pears. Bake for 55-60 minutes. Cool completely in pan. To release run a sharp knife around edges. Flip torte over onto service dish. (The top becomes the bottom.)
This cake is excellent. As you can see, there is very little sugar. It is reminiscent of European cakes, in that it is dense and flavorful, but not like sucking on a sugar cube like many American cakes! :) I really enjoyed this. The Hazelnut batter cooks up like an actual cake batter. If I were to compare it to something familiar, I would say it is closest to an American Spice Cake. I also appreciated not having to mess with GF flours and Xantham Gum! :)
In the summer, substitute peaches or apricots for pears. Serve with homemade vanilla ice cream or freshly whipped cream (shlag obers).
Canola/Vegetable Oil for brushing pan
4 tbsp unsalted butter
3/4 c. packed light brown sugar
1 1/12 bounds firm pears peeled, quartered and thinly sliced
3 c. toasted Hazelnuts (skins removed)
1 c. pure maple syrup
4 tsp vanilla extract
2 tbsp lemon zest
1/2 tsp salt
4 eggs
2 egg whites
1. Preheat oven to 375 F and brush the bottom and sides of 9" spring form pan.
2. In small saucepan, melt butter and add brown sugar. Cook for approx. 5 minutes stirring occasionally. You are looking for it to be bubbly and golden brown. This will be the top of your torte (the shiny part covering the fruit). Pour into pan and spread evenly with spatula. You need to work quickly as it will get quite sticky. Arrange pear slices in concentric circles on top of sugar mixture.
3. Grind hazelnuts in a food processor to a course meal. Add syrup, vanilla, lemon zest and salt; blend until incorporated. Add eggs individually, while running food processor. Blend thoroughly for 5-10 seconds. Do not over process.
4. In medium bowl, whip egg whites until they develop soft peaks (not a stiff meringue consistency). Pour Hazelnut batter from food processor into the bowl (off to the side) and gently fold into egg whites. Once completely incorporated pour batter over pears. Bake for 55-60 minutes. Cool completely in pan. To release run a sharp knife around edges. Flip torte over onto service dish. (The top becomes the bottom.)
This cake is excellent. As you can see, there is very little sugar. It is reminiscent of European cakes, in that it is dense and flavorful, but not like sucking on a sugar cube like many American cakes! :) I really enjoyed this. The Hazelnut batter cooks up like an actual cake batter. If I were to compare it to something familiar, I would say it is closest to an American Spice Cake. I also appreciated not having to mess with GF flours and Xantham Gum! :)
In the summer, substitute peaches or apricots for pears. Serve with homemade vanilla ice cream or freshly whipped cream (shlag obers).
Monday, March 1, 2010
GF Gnocchi? Can it be?
As I was walking through Whole Foods this weekend, I noticed they had moved my Quinoa Spaghetti noodles to the regular pasta aisle. Creature of habit that I am, I was slightly annoyed. However, WF quickly made up for it, when I noticed the GF Gnocchi sitting in the refrigerated unit with other fresh pastas. Seriously? I have been craving Gnocchi for YEARS! Gnocchi would do me in for several days if I ate the non-GF version. I would be in so much pain it isn't even worth the cheat.
The brand at Whole Foods was Nuovo's. They came in two flavors - roasted sweet potato and original. I bought both, namely because I don't do anything half-way. These are SOOOOO not on my "healthy" kick diet. But a girl has to splurge now and then! :) So, I paired the original gnocchi with veal marinara and the sweet potato with the gorgonzola recipe I posted earlier. Let me just tell you - there have been a handful of times that I have personally been impressed with myself. This was one of them! :) My husband is always impressed, but I am convinced that is because he went from a diet of PB and J, Ritz crackers and bean dip to...well, real food that humans are meant to ingest!
I digress! At any rate - the meal of gnocchi fresh green beans and half a chicken breast was perfect. It was also VERY quick to prepare. I would say the chicken took the longest at around 10-12 minutes (b/c it was frozen and had to be thawed).
I could go on all night about the sauce, but I will spare you! :) Enjoy!
The brand at Whole Foods was Nuovo's. They came in two flavors - roasted sweet potato and original. I bought both, namely because I don't do anything half-way. These are SOOOOO not on my "healthy" kick diet. But a girl has to splurge now and then! :) So, I paired the original gnocchi with veal marinara and the sweet potato with the gorgonzola recipe I posted earlier. Let me just tell you - there have been a handful of times that I have personally been impressed with myself. This was one of them! :) My husband is always impressed, but I am convinced that is because he went from a diet of PB and J, Ritz crackers and bean dip to...well, real food that humans are meant to ingest!
I digress! At any rate - the meal of gnocchi fresh green beans and half a chicken breast was perfect. It was also VERY quick to prepare. I would say the chicken took the longest at around 10-12 minutes (b/c it was frozen and had to be thawed).
I could go on all night about the sauce, but I will spare you! :) Enjoy!
Gorgonzola Creme Sauce and GF Gnochi
Gorgonzola Cream Sauce
4 oz Crème Fraiche
1 c. 2 % Milk
1 Tbs Butter
2-3 Tbs Gorgonzola
¼ c. dry white wine
1 tsp corn starch
2 Tbsp warm water
In small sauce pan combine Crème Fraiche, milk, butter and cheese. Steadily increase heat to medium, stirring constantly to avoid separating. When all ingredients are melted and combined, add white wine. Dissolve corn starch in warm water and add to sauce for thickening. Simmer for 3-5 minutes until sauce is thickened. Serve on pasta or rice.
4 oz Crème Fraiche
1 c. 2 % Milk
1 Tbs Butter
2-3 Tbs Gorgonzola
¼ c. dry white wine
1 tsp corn starch
2 Tbsp warm water
In small sauce pan combine Crème Fraiche, milk, butter and cheese. Steadily increase heat to medium, stirring constantly to avoid separating. When all ingredients are melted and combined, add white wine. Dissolve corn starch in warm water and add to sauce for thickening. Simmer for 3-5 minutes until sauce is thickened. Serve on pasta or rice.
Turkey Vegetable Quinoa Soup
Turkey Vegetable Quinoa Soup
6 c. Water
4.c. Sodium Free Organic Chicken Broth
1 Bunch of Celery
5 large carrots
1 large yellow onion
2 turkey breasts/thighs
2 tbs Italian Seasoning
1 tsp Poultry Seasoning
1 c. Whole Quinoa
Roughly chop the vegetables. It doesn't really matter how "pretty" or even they are - you'll be tossing them in the food processor when they are done. In a skillet, lightly brown turkey. You are not cooking it, just caramelizing the fat on the outside to release some good flavor!
Combine all ingredients except for the Quinoa in a large crock-pot or slow cooker. Simmer for 4-6 hours until veggies are very soft and onions are translucent. Remove turkey pieces and shred/dice the meat. Set aside. Very carefully puree vegetables and broth in food processor until completely smooth. You'll want to do a couple cups at a time and take care not to burn yourself on the hot liquid. Replace puree/broth and meat into crock-pot. Add quinoa and cook on simmer for approx 1-2 hours. Salt and pepper to taste.
This makes A LOT of soup. I freeze mine in small containers for lunches and am able to get about 8-10 cups of soup.
Enjoy!
6 c. Water
4.c. Sodium Free Organic Chicken Broth
1 Bunch of Celery
5 large carrots
1 large yellow onion
2 turkey breasts/thighs
2 tbs Italian Seasoning
1 tsp Poultry Seasoning
1 c. Whole Quinoa
Roughly chop the vegetables. It doesn't really matter how "pretty" or even they are - you'll be tossing them in the food processor when they are done. In a skillet, lightly brown turkey. You are not cooking it, just caramelizing the fat on the outside to release some good flavor!
Combine all ingredients except for the Quinoa in a large crock-pot or slow cooker. Simmer for 4-6 hours until veggies are very soft and onions are translucent. Remove turkey pieces and shred/dice the meat. Set aside. Very carefully puree vegetables and broth in food processor until completely smooth. You'll want to do a couple cups at a time and take care not to burn yourself on the hot liquid. Replace puree/broth and meat into crock-pot. Add quinoa and cook on simmer for approx 1-2 hours. Salt and pepper to taste.
This makes A LOT of soup. I freeze mine in small containers for lunches and am able to get about 8-10 cups of soup.
Enjoy!
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