Thursday, October 29, 2009
I am on a pumpkin kick. They are very healthy! Check it out here. On my shopping trip yesterday to my favorite Meijer's store (the one with all the organic and gluten free foods) I wandered over to the chef they have making things for people to sample. She was making this pumpkin soup. I tasted it and thought it was really good. It is a deviation from the normal things I eat. So I grabbed a card and made it this morning for lunch. Now I will share the recipe with you.
Pumpkin Apple Soup
2 Tbs Butter
1 C Chopped Onion
1 C Chopped Celery
1/2 Large Apple, peeled & chopped
2 tsp Curry Powder (I used Penzey's Sweet Curry)
3 Cups Organic Chicken Broth
1 1/2 Cups Canned Pure Pumpkin
1/4 tsp sea salt
1 Bay Leaf
1/3 C Heavy Cream (next time I will try coconut milk)
2 to 3 Tbsp Maple Syrup or Honey
1. Melt butter in medium saucepan over medium-high heat. Stir in onion, celery and apple. Partially cover., and saute until onion is clear, about 8 minutes. Stir in curry powder, saute 1 minute more. Stir in 1 cup of the chicken broth and simmer 1 more minute.
2. Transfer onion mixture to blender or food processor, add pumpkin and blend until smooth.
3. Pour pumpkin mixture into saucepan and stir in remaining chicken broth. Add salt and bay leaf. Place saucepan over medium-high heat and bring to a simmer, stirring occasionally.
4. After 5 minutes stir in heavy cream and 2 Tbs of the honey/maple syrup. Simmer 2 minutes. Remove soup from heat and ladle into serving bowls.
Per Serving: 230 calories, 21 g carbs, 6 g protein, 14 g fat, 9 g saturated fat, 3 g fiber, 60 mgs cholesterol, 470 sodium
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Wednesday, October 28, 2009
Wow that's a mouthful. But these muffins are packed with healthy ingredients. I was looking for a good fall recipe for some muffins for the kids lunches tomorrow. I just love pumpkin. These are packed with some wonderful flours. Try it! I know you will like them.
Gluten Free Pumpkin Teff Almond Spice Muffins
• 1 1/2 cups gluten-free all purpose flour
• 1/2 cup almond flour
• 1/2 cup teff flour
• 1/2 cup white rice flour
• 1/2 tsp. xanthan gum
• 1 tbsp. baking powder
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. freshly grated nutmeg
• 1 c brown sugar
• 2 eggs, beaten
• 1 c rice milk
• 1/4 c (1/2 stick) dairy-free margarine, melted
• 1 c canned pumpkin purée or cooked puréed pumpkin
1. Preheat oven to 350 F.
2. In a bowl, combine all flours, xanthan gum, baking powder, spices, and sugar.
3. Make a well in the center of the dry ingredients and add eggs, milk, and margarine. Fold to mix, then fold in pumpkin. Mix until ingredients are barely combined and the dry ingredients are wet.
4. Fill 18 lined muffin tins about 2/3 of the way full. (If you prefer not to line them, you can grease the tin, or use a silicon muffin pan.)
5. Bake for about 20-25 minutes, or until muffins are browned and a toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool before removing.
Saturday, October 17, 2009
I made an absolutely fabulous bread. It contains a very nutrient dense flour - Teff. Teff is an Ethiopian grain. I had used it in smaller amounts in various recipes but never as much as this bread calls for.
For this bread I used the Whole Life Nutrition Kitchen Dark Teff Sandwich Bread recipe. I did not let this bread rise enough so the next time I make it, I will allow it to rise a bit more. The best part(s) about this bread are that it is gluten free, casein free, and egg free. It tastes a lot like the whole wheat bread you would get at an Artisan bakery. The one down side is that Teff is expensive. One pound at my local health food store was a little over $8. Thank goodness for Amazon.com's subscribe and save program. I ordered 4 bags of Bob's Red Mill Teff Flour from them for $21.
Bake some bread, slice it up warm and enjoy......