Thursday, October 16, 2014

Tomato Basil Soup ~ La Madeline copycat adapted from Girl Talk







1 ~ 28 oz can crushed tomatoes, recommended: Contadina
12 large basil leaves
1/4 c sweet cream butter, unsalted
1 c heavy cream
1/4 t salt
fresh ground black pepper, to taste

Simmer tomatoes in medium pot 20 minutes over medium high heat, stirring occasionally to prevent burning. Transfer to food processor along with basil. Process until smooth, 3 to 4 minutes. Meanwhile melt butter, stirring constantly. Return tomato and basil puree to pot and stir to combine with butter. Add cream and heat through. Ladle into soup bowls, garnish with additional basil if desired. Serves 4.

Thursday, October 9, 2014

Corn and Potato Chowder ~ adapted from Iowa Girl Eats





1 head cauliflower, chopped and washed
5 c chicken broth
1 T olive oil
1 clove garlic, minced
1/4 c milk
1 t salt
1 large carrot, diced
1 stem celery, diced
3 c frozen hash brown potatoes
2 c frozen sweet corn
1/2 lb bacon, cooked and chopped

In large stock pot, bring chicken broth to boil. Add cauliflower, cover and cook until just fork tender (3-4 minutes). While cooking, heat olive oil in a medium skillet over medium high heat. Add garlic and cook just until fragrant (1-2 minutes). Transfer broth and cooked cauliflower to a blender when tender. Add milk and garlic with olive oil and blend until completely smooth (2 minutes). Return to stock pot over low heat.

In skillet used to sauté garlic, add carrot and celery. Sauté until tender (5 minutes), add more oil as needed. Add to stock pot along with frozen hash browns. Cover and cook 10 minutes over medium high heat. Add corn and heat just to boiling, season with salt to taste. Ladle into bowls and top with chopped bacon. Serves 8.



Friday, October 3, 2014

Red Pepper and Goat Cheese Alfredo




1 lb linguini
2 T olive oil
2 cloves garlic, minced
1/2 c half and half
1/2 c milk
4 oz goat cheese, crumbled at room temperature
1/4 c grated Parmesan cheese
1 ~ 12 oz jar roasted red tomatoes, drained and sliced
1/2 t kosher salt

Bring large pot of salted water to boil, add linguini and cook 12 minutes. While pasta is cooking, heat olive oil in large skillet over medium heat. Add garlic and sauté until brown, stirring constantly. Add milk, half and half, and goat cheese and stir until melted. Add Parmesan and peppers. Using an immersion blender, process until very smooth, or use a blender to process. Add salt to taste.

Add cooked and drained pasts to sauce and toss to coat. Serve immediately. Serves 6 as a side dish.


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Low Sugar Peanut Butter and Honey Cookies ~ adapted from Gluten Free Girlfriend




1 c natural peanut butter, recommended Laura Scudders
1/4 c honey
1 egg
2 T flour*

Preheat oven to 300.

Mix all ingredients together, stirring until smooth and creamy. Using small cookie scoop, divide batter into 18 balls. Place on ungreased cookie sheet 2" apart. Flatten with fork making cross-hatch marks. Bake 12-15 minutes. Cool on cookie sheet 5 minutes, transfer to wire rack and cool completely. Store tightly covered in refrigerator. Yield 18 cookies, 84 calories each.

These cookies come out very soft due to the use of honey in place of table sugar, but are cooked at 15 minutes.

*Substitute rice or almond flour for gluten free cookie.


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Wednesday, September 24, 2014

Creamy Crock Pot Chicken and Rice Stew ~ adapted from Cabot Cheese




1 rotisserie chicken
3 ~ 14.5 oz cans chicken broth (approximately 5 c)
3 large carrots, trimmed and cut into chunks
3 ribs celery with leaves, cut into chunks
4 whole black peppercorns
1 small bay leaf
1 c uncooked wild rice
1/2 c half and half
1/2 c plain Greek style yogurt
2 T cornstarch
1 t dried thyme
1/2 t salt, more or less to taste
1/2 teaspoon ground black pepper, more or less to taste

Pull off meat from chicken. Dice 2 cups of chicken meat, saving rest for another use, and set aside in refrigerator.

Add broth, wild rice, carrots, celery, peppercorns and bay leaf to crock pot. Cover and cook on high 4 to 5 hours or until carrots are tender.

In small bowl, whisk together half and half, yogurt and cornstarch until completely smooth with no lumps. Stir mixture into crock pot. Add thyme and 2 cups of diced chicken. Add salt and pepper as needed. Stir until heated through and serve. Serves 8.