Happy New Year! Soup for you!

We hope 2017 is off to a great start!

It seems that every time I turn around, a week or two has passed! Yikes!

Do any of you feel the same?

I have been on a mission to make a more concerted effort to eat as organic as possible and have been busy in the kitchen. Since my Daria continues to bring me wonderful organic food from the Lancaster Co-op, I have been creating recipes to satisfy our appetites and souls.

Here is a creation of a butternut squash soup with apples….all organic and all delicious!

And did I say it was easy?

All you need is a saucepan, a bit of time, a blender, and you are set!

Enjoy!

 

20161229_151529

Butternut Squash Soup

Ingredients:

1 whole butternut squash, peeled, cut and cooked

1 apple, cored, cut and cooked

2 T olive oil

1 small onion, cut

1 peeled garlic clove, minced

10.5 oz veggie stock

¼ tsp thyme

Pinch of cinnamon

Pinch of kosher salt

Directions:

NOTE: In order to infuse the flavors, you need to cook the ingredients on the stovetop before blending.

20161229_152258

Add olive oil to large saucepan and when hot, saute onion and garlic until translucent.

Add the squash and apple and cover with the veggie stock.

Add the thyme, cinnamon and salt.

Cook until fork tender.

Now put the squash mixture into your blender and blend until smooth!

20161229_165933

Y*U*M!

Hope you enjoy this soup as much as we do!

20161229_165921

whisks © 2017, Monica of glutenfreedoubletalk

Advertisements

Meatless Monday….any day of the week!

Monica says:

I woke up and I was craving risotto!

No kidding….couldn’t  stop thinking about it! Talk about strong Italian roots!

So I decided to scan the web and look for a recipe that included spinach. It was a must-have ingredient for me!

Lo and behold after a short while scanning recipes, I found it!

Woman’s Day never lets me down! LOVE their site and especially the recipes!

Here is what presented itself to me and I ran to the grocery store to fulfill the ingredient list. Such simple ingredients and so wholesome!

You gotta try this simple recipe!

Risotto with Scallions, Mushrooms, and Spinach

Upon reading the recipe, I did things in a little different sequence and chose to add ½ cup of veggie stock at a time, rather than all at once….the risotto came super creamy! If you have the extra time, in my humble opinion, it’s worth the effort!

Let the cooking begin!

Sauté the mushrooms in olive oil until they are happy!

20160419_150856

Now sauté the onions and garlic…smells amazing!

20160419_151615

Add the Arborio rice and then the white wine…oh yum!

20160419_152137

Start adding the veggie stock a little at a time and stir often….the consistency will be smooth as silk!

20160419_152542

Don’t these mushrooms look ready to jump in the risotto?

20160419_152623

Incorporate the mushrooms into the risotto…it’s almost done!

20160419_154859

Now let’s wilt the fresh organic baby spinach and pack in the vitamins!

20160419_154929

Looks amazing, huh?

20160419_155124

Plate and add a little Romano cheese…oh dear!

20160419_155315

Oh…forgot to add the scallions that I cut!

20160419_155507

They really add to the flavor profile…bon appetit!

© 2016, Monica of glutenfreedoubletalk

 

Pizza from a gluten-free mix!

Monica says:

Sorry that it’s been so long since I’ve posted, but this winter has not been kind to me!

Let’s just say I am so happy to say “Spring has sprung” and I look forward to reconnecting with all of you!

So here’s my story:

I rarely make anything from a gluten-free mix.

But I have to ask myself why I don’t!

If the ingredients in a mix are well balanced and don’t include much salt and/or sugar, I will consider trying it! Hey, I’ll try anything at least once and if it works, it’s a keeper!

Such is the case with Stonewall Kitchen Pizza Crust.

20160304_152754

I had not tried anything by this company yet and wanting something easy for the Lenten season,

I grabbed a box and decided to give it a whirl!

The directions were clear enough so I went to work.

20160304_155948

Of course, you needed to pat in onto the cookie sheet and at first I wasn’t sure if I would have enough dough to go around,

but to my surprise, it filled the pan!

20160304_155824

One problem: the dough didn’t rise as expected when I put it in a “warm” place. So I put it in the oven on warm for a short time and voila!

Now onto my toppings! Yay!

I generally just use a can of crushed organic tomatoes with lots of seasonings.

Since Daria started partnering with Calicutts Spice Co., I have become infatuated with Robert’s “Mediterranean” spice blend.

20160304_164511

It’s fantastic! A must-try!

Anyway, a little sprinkle of Romano cheese, lots of “Mediterrean” spice, some fresh onions, and black olives and it’s ready for the oven!

20160304_164137

I wish you could smell what my kitchen smells like now….oh dear!

20160304_170444

What a perfect Lenten meal when we are going meatless!

20160304_174102

Just glad I bought this mix….you should, too!

© 2016, Monica of glutenfreedoubletalk

Cream of broccoli soup and Mac ‘n cheese….does it get any better?

Monica and Daria say:

Can you say yum?

Can you say it twice?

Well, that’s what you will be saying when you make these two great dishes!

The first and last soup of our celebration this month is a wonderful recipe shared with us by a great friend, Mike.  We remember tasting it for the first time several years ago and we were hooked!

It’s relatively easy but you’ll need some patience and a good blender.

Since it’s a creamed soup, you will need to purée it when all of the ingredients are done cooking. It’s so worth the extra effort….you’ll see!

First begin gathering your ingredients and then follow this recipe!

20160120_150951

Saute on medium heat:

1 head of celery, chopped

2 large onions, chopped (we used sweet Vidalia onions)

3 or 4 cloves of garlic, chopped

¼ cup olive oil (we used organic coconut oil)

20160120_153511

 

Add:

½ cup Uncle Ben’s White Rice (We used Jasmine rice and have also used brown rice but it takes a wee bit longer)

½ gal chicken stock (64 oz. OR 8 cups; we use unsalted stock)

Salt and pepper

Heat on medium until soft boil (about 10 minutes)

20160120_153533

Add:

2-3 chopped crowns of broccoli

Heat broccoli until it can be fork-pierced

 

Purée the soup in a blender. We split the batch in two and then added it back into pot!

20160120_171011

This soup can be served with a dollop of sour cream or grated cheddar cheese or plain.

20160120_171852

We love to garnish it with fresh parsley!

© 2005, Mike Hurley

 

And now…for our homemade gluten-free Mac ‘n Cheese to eat alongside the soup!

Gluten-free Mac ‘n Cheese

This recipe fills an 8“ x 8” glass baking dish with oooey, gooey goodness!

20160118_173824

Cook 8 oz of your favorite gf pasta according to package instructions (we love Tinkyada rice pasta and used  half of a bag of elbow macaroni).

Meanwhile, gather your other ingredients!

1 T butter

1 clove minced garlic

1 T arrowroot flour (or gf blend)

¾ cup skim milk

4 oz shredded cheddar cheese

4 oz shredded Fontina cheese

Pepper and red pepper

Gluten-free bread crumbs

Romano cheese

Directions:

On medium heat, melt the butter and add in the garlic. Sauté for 30 seconds, add in arrowroot flour and whisk to create a roux.

Now whisk in the milk. Reduce heat to low and add in the cheeses and melt (should melt really quickly!).

Combine the cheese mixture with the pasta. Add a dash of pepper. You may also add some red pepper, if you like.

Place into a small baking dish sprayed with Pam or any cooking spray.

Top with some gluten-free bread crumbs and sprinkle top with Romano cheese.

Bake at 400˚ for 20 minutes.

If you want the top of your mac ‘n cheese golden, you can place it under the broiler for a few minutes before serving….just watch it doesn’t burn!!

20160118_175200

© 2016, Monica & Daria of glutenfreedoubletalk  whisks

 

This is such a satisfying lunch or dinner!

The combo of these two comfort foods is the best!

Hope you try these and if you do, let us know how you like them!

Enjoy!

© 2016, Monica & Daria of glutenfreedoubletalk 

 

 

 

 

 

 

 

 

 

 

 

 

 

The “Souper” days of January!

Monica and Daria say:

Happy New Year, everyone!

2016 is here and we are excited about the possibilities to come in the next 12 months!

Since our weather here has been so mild, we haven’t been thinking about one of our favorite foods….soup!

However, these past few nights have reminded us that we are, in fact, in the season of winter and are now feeling its frigid temperatures. When we took Molly for her daily walk today, it was an amazing 16 degrees….did we say 16 degrees at 2:30 in the afternoon?

Yikes!

Anyway, this is now soup weather and every week in January we will be sharing a great homemade soup recipe with you!

Our first recipe is for a lentil soup that is not only super easy but is super good!

Lentils, which grow in pods and are part of the legume family, are a super food. They not only help lower cholesterol but pack some serious fiber. If you love your heart, lentils are the way to go because these little powerhouses contain not only fiber, but magnesium and folate, which help prevent heart disease.

So, how about a great recipe for lentil soup?

You got it!

20160104_141319

Lentil Soup

Ingredients:

2 T coconut oil

1 medium onion, chopped

3 medium sized carrots, peeled and chopped into rounds

1 T minced garlic

½ tsp dried thyme

½ tsp kosher salt

½ cup chunky tomato sauce

1 ½ cups lentils (we used orange hulled lentils)

32 oz unsalted chicken or veggie stock (we used chicken)

Dash of pepper

1 T red wine vinegar

Directions:

Chop onion, peel and chop carrots, and mince garlic. Set aside.

Heat the olive or coconut oil over medium heat.

Add onion and carrot rounds and sauté until soft (about 5 minutes). Add the minced garlic, dried thyme, and salt. Stir into mixture for about 30 seconds.

Now stir in chunky tomato sauce and cook for 1 minute.

Add lentils and cook for an additional 1 minute.

Now add the 32 oz of stock and make sure that the mixture is covered with the liquid. If not, add some additional stock or even water.

20160104_143229

Bring the mixture to a rolling boil and then lower the heat to simmer. Cover and simmer for 45 minutes to one hour, or until the lentils are tender.

Season with additional scant amount of salt and pepper as taste requires.

Stir in the vinegar just before serving.

20160106_132905

The flavors in this soup blended so well; each spoonful was delicious!

20160106_133001

It really hit the spot on a blustery day!

Hope you get a chance to try this recipe….it won’t disappoint and you will gain some nutritious benefits, too!

20160106_132925

Enjoy!

© 2016, Monica & Daria of glutenfreedoubletalk  whisks

 

 

Yummy spicy soup!

Monica says:

It’s Christmas week and I have a million and one things to yet accomplish!

And I woke up with a head cold!

I need some nutritional intervention….maybe some soup!

I head off to the grocery store and wander aimlessly around the produce section.

What can I do with a giant head of cauliflower?

20151209_144829

Make some soup!

I found this lovely veggie at Weis Market and I just had to find a great recipe to do it justice.

So, as soon as I got home, I cruised Pinterest and lo, and behold, there it was!

Creamy Spiced Cauliflower Soup on a lovely food site called, Produce on Parade!

This was one time that I didn’t need to “reinvent the wheel” so to speak….I didn’t have to change a thing….

the recipe is both gluten-free and vegan!

And did I mention that it is so delicious?

Well, it is!

The recipe is very straightforward and can be made in a relatively short amount of time!

Here are some of my soup pictures.

I can’t even tell you how wonderful my house smelled when the aromatics were sautéing!

Cumin, coriander, turmeric and cardamom, oh my!

20151209_155418a

Look at these healthy ingredients getting all happy in the pot!

20151209_160341a

Using a blender makes this soup so incredibly smooth and the only thing I forgot to buy at the store was fresh dill,

so I added a wee bit of dried dill to the soup right before eating!

It was Lewie’s idea to add a dollop of sour cream and that was an added flavor, too!

20151214_154044

You really need to try this soup!

So yummy!

Thanks, Katie…you have a few new followers!

© 2015, Monica of glutenfreedoubletalk

Acorn squash with a gluten-free twist!

Monica and Daria say:

If any of you are regulars on Facebook, you may have seen a post for a delicious way to make acorn squash.

The stuffing looked amazing and had sausage and lots of gooey cheese in it.

While we are sure that it tasted as good as it looked, we decided to make a vegetarian and

gluten-free (of course) stuffing for our acorn squash.

20151029_165705

After washing and removing the seeds from our squashes, we roasted them with a little olive oil and pumpkin pie spices.

What an aroma! The whole kitchen was happy!

20151029_155208

 

20151029_155637

 

20151029_160338

 

While the squash was roasting, we chose our ingredients for the stuffing.

20151029_160816

 

What would be a better base for a stuffing than some yummy quinoa?

Yes, quinoa it would be!

And what delectable food ingredients can we add to the base?

How about our favorite Honeycrisp apples for crunch…

some scallions for savory flavor…

fresh parsley to make it vibrant…

chopped walnuts for extra protein…

dried cranberries for a wee bit of sweetness…

and lemon zest to pump it up!

 

Here is the step-by-step recipe for you!

Acorn Squash with Quinoa Stuffing

Ingredients:

2 acorn squashes

Olive oil

Pumpkin pie spice

1 cup quinoa

1 Honeycrisp apple, chopped

2-3 scallions, diced

Handful of fresh parsley, chopped

Handful of chopped walnuts

Handful of dried cranberries

1 whole lemon, plus zest

2 T sunflower oil

Salt and pepper

 

Directions:

Cut 2 acorn squashes in half; remove seeds.

Drizzle each piece with olive oil.

Sprinkle with pumpkin pie spice.

Bake in a 400 degree oven for 40 minutes.

Meanwhile, cook quinoa according to package directions. Place one cup dry quinoa into 2 cups of water, bring to a boil and then simmer for 20 minutes.

While quinoa is cooking, chop the Honeycrisp apple into bite-size pieces. Dice scallions and chop fresh parsley. Chop a handful of walnuts. Set aside in a bowl.

Now add a handful of dried cranberries to the bowl.

20151029_162541

When quinoa is done, remove from the pot and spread on a cookie sheet to cool slightly.

Make the dressing with the juice of one whole lemon, add some zest from the lemon and combine with sunflower oil. Add salt and pepper to taste.

Now assemble the dish by placing squash onto each plate and fill the cavity of each squash half with the quinoa stuffing.

whisks     © 2015, Monica & Daria of glutenfreedoubletalk

 

Note:   We started out with three acorn squashes and when we cut into them, we ended up with only two! Make sure you look at them carefully when purchasing them!

 

20151029_165645

You will have more stuffing than you need but guess what?

It’s a great lunch for tomorrow, without the squash!

20151029_165633

This dinner was not very labor intensive and it was delightful!

Enjoy as much squash as you can while it’s at its best!

Happy roasting!

© 2015, Monica & Daria of glutenfreedoubletalk