I come from a family of soup makers. My grandma and mom are both known to make a mean soup, so when I had them both over for lunch back in the fall I knew I had to make a soup. And, it had to be a really good one.
Since I like to make things easy, the idea of chopping up a bunch of veg and roasting it sounded pretty darn easy to me. And roasting always makes such a nice flavour so that was the recipe for me!
It’s more of a non-recipe. I kind of just made it up as I went and you can do the same. I don’t think you could go wrong.
Here’s what I did:
Gave a quick chop to whatever veg I had on hand. I used butternut squash, onion, leek, carrot, celery that time.
Tossed veg in olive oil & spices (I used oregano, thyme, red pepper flakes, salt & pepper)
Roasted at 425 degrees for a while-until everything got caramelized
Tossed the roasted veggies into a big pot with some warm stock and simmered for about 15 minutes
TIP: always add less stock at this point than you think you need. You can always add more but you cant remove it.
Puree with a hand blender. At this point if I need more stock to thin it out, I add it bit by bit.
Rice Pudding is one of those comfort foods that we crave when the weather is cold. Eaten for a snack or even breakfast, it nourishes the body and the soul
Quick Rice Pudding
3/4 cup leftover cooked rice,
3/4 cup Milk or Non Dairy Milk like Almond
1/4 teaspoon ground cinnamon
1/4 cup dried fruit(your choice)
1 teaspoon honey or maple syrup
Combine rice, almond milk and cinnamon in a small saucepan. Turn heat to medium and bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer gently for 4 to 5 minutes, until milk is thicker and rice is a bit creamy. To serve, place in a bowl, top with dried fruits and drizzle with honey or maple syrup.Enjoy!
People who follow a gluten free diet know that rice is a versatile gluten free grain used for main dishes, side dishes and desserts. Each type has its own textural and flavour differences, so experiment with them to find the ones that suit your dishes (and your tastes).
1. Medium or short-grain: Plumps up once cooked and the grains tend to stick together.
2. Long-grain: The grains remain separate and are firmer and fluffier.
3. Arborio: A medium-grain rice from Italy; it is traditionally used to make risotto.
4. Basmati: Aromatic long-grain rice grown in India and Pakistan.
5. Brown: Brown rice is not milled so it retains the bran and therefore the fibre, B vitamins and minerals that are lost in milling. As it retains the oil contained in the bran, brown rice can go rancid if not stored in a cool dark place.
6. Glutinous: Don’t be fooled into thinking this has anything to do with gluten (no rice contains gluten). The term is used to indicate that it is gluey or sticky. Glutinous rice is used in Asian cuisine, in sweet and savoury dishes.
7. Jasmine: An aromatic long-grain rice also known as Thai rice.
8. Wild: Not rice at all, but the seed of a grass grown in water. Never milled, it looks like a dark long-grain rice and has a ‘grainy’ flavour stronger than brown rice. More expensive than ordinary rice, it is sometimes mixed with other rice .
Check back tomorrow and I will post a really quick rice pudding recipe.
So, we had a kale party. A potluck kale party. A tweet up. And it rocked.
A group of us local foodies got together last night. Everyone brought a dish that incorporated kale. Some of the people who came didn’t like kale and others love kale. But by the end of the night EVERYONE was converted to a kale lover!
It was so nice to finally get to meet some of the wonderful people I’ve been tweeting with! But enough about the event, lets get to the food!
I don’t remember exactly who brought what but there was such a variety of vegetarian, vegan, gluten free, gluten full, meat filled, hearty, healthy, rich foods there- it was just a blast.
Check out the pics below for some of the food we ate! I brought a gluten free carrot- kale spiced muffin with goat cheese icing using the Namaste spice cake mix (I just love their products!!)
And a huge thanks to JoAnne & her husband for hosting us in their FABULOUS home. Also to Tiffany & Suzanne for the great idea of the kale potluck!!
My plate! Cod croquette, torta, curry, peanut stew, kale salad. OH MY.
Before this plate, I ate a bowl of chili. After it, I ate another bowl of chili.
Hands down the best chili I’ve ever eaten. Pinto bean, kale, butternut squash & the best beef ever. With fresh authentic toppings. I brought some home for lunch tomorrow- I HAD TO!
Some of the kale krusaders hanging out while the buffet of kale dishes is being set up. Look at all that goodness!
My gluten free carrot-kale muffin with goat cheese icing!
I’ve never had a lentil cracker before until now. And I’m glad I decided to try these.
I’m kind of getting sick of rice crackers and have been missing a crispy, flaky cracker, so the hunt was on.
I’ve tried a few other types of crackers: polenta, quinoa, rice mixed with other grains. None of them were special. Not quite what I had been looking for. Most of them are just too hard- crunchy is good but when they hurt my gums, that’s a bit too hard.
These lentil crackers are crispy (not too hard at all) and crunchy and flaky and salty. They are some of the best crackers I’ve had. Certainly satisfied the craving! They hold up well with dips as well! The company Mediterranean Snack Foods is also part of the ‘Non GMO’ project. Gotta love that!
As time goes on you’ll come to realize that I have a baking problem. Anytime I want something sweet (which is often) I bake.
This time I had my husbands help, which I think is a first. We made peanut butter cookies then rolled them in cinnamon sugar.
I followed this recipe, which is just slightly different than the usual easy version on the side of most jars of peanut butter (peanut butter, egg, sugar) I find that adding the brown sugar gives it a really caramel-y taste. And they are more crispy than usual- which I personally like. Also we opted to roll them in cinnamon sugar instead of adding cinnamon to the dough.
Whipped them up from start to finish in less than a half hour.