Savory Butternut Tomato Soup

Cook on medium heat until tender and then blend:
1/2 roasted butternut squash
1 small yellow onion
1 small red onion
2 small leeks*
3-4 cups homemade chicken broth

Add to blended mixture:
1 can fire roasted tomatoes
1/8 tsp oregano
1/4 tsp basil
1/8 tsp red pepper flakes
1/8 tsp garlic salt
dash nutmeg
sea salt

Add more basil and oregano to taste, if necessary.

*Previously had precooked with ginger and blended the three types of onions [with a different soup recipe in mind]. But sometimes the fridge needs emptied into a soup.

Additional suggestions:
add pinto beans
top with bacon
sweeten a touch with brown sugar or maple syrup

Already had this recipe roughly created in my mind, but the idea was rounded out and supported by this one on epicurious. In the past butternut and other squash soups are too sweet (especially when mixed with apple or carrot) and this recipe really satisfied my craving for something hearty, smooth, and savory. Good for the cold weather season.

Enjoy!

Dill e Uove

[Pretty self-explanatory] 3 eggs cooked in pyrex in pan of boiling water, covered; seasoned with salt and pepper. Served with tomato and spicy prosciutto (cucumber not recommended) and dill. There you have it!

Ate at a pizzeria at a nearby town today for lunch with my sister and the ladies from church. Had "Insalatina di pollo con parmigiano" and it was so simple and so good! My sister kindly shared her pumpkin ravioli [with sage]. My mouth is watering just thinking about it! Anyway, you get my enthusiasm. It was my first meal here that seemed truly authentic. Am looking forward to being surrounded by l'italiano; english sounds foreign here (oh, that's right because it is!).

Almond Pecan Apple Cranberry Crisp!

Okay...part of this recipe will be provided later on, shortly. The candied orange cranberries was made for Thanksgiving dinner and what better way than to use them in a dessert!

My sister looked up a recipe online which included steel cut oats, but that is not my thing.

Her version

Mine :D {Grain-Free Wins) Mwhaha




Over low heat in a sauce pan:
1 tsp butter
1/8 cup chopped pecans (heaping)
1/8 cup chopped sliced almonds (scant)
1 tsp light brown sugar
Stir until lightly toasted and sugar is somewhat melted. Set aside.

Mix in a little dish:
2 tbs [fresh] apple juice
1 tsp lemon juice
1 tsp corn starch

Add to:
1 1/2 gala apples cut into bite size pieces
2 tbs light brown sugar (GAPS substitute with 1 tbs honey)
1/2 tsp ground cinnamon

Pour into saucepan that has one tbs of melt butter. Stir until apples are slightly browned and sauce is thick and bubbly.

Place nut mixture into the bottom of a cup, pour a serving of apple blend over it, top with orange cranberries, adorn with a dollop of whipped cream, and sprinkle with remaining nut mix as a garnish. Voila! Eat slowly, enjoying every bite. (Adding more whipped cream to the last few bites is allowed ;))

Hope you enjoy it as much as I did!

Curry Kale Sausage Soup

We had kale in the fridge that needed used up. So, might as well make soup. To make easy work of it I precooked most of the ingredients the night before. After a quick trip to the visito (marching past the strolling elderly italian ladies in order to beat the dark) I had my beans needed to complete the soup.

To begin with...
Sautee:
1-2 tbs olive oil
1 medium to large carrot sliced
1 small yellow onion chopped
1 red spicy sausage sliced
1 clove garlic minced

Stir in:
approximately 4 cups homemade chicken broth
2 cups kale (chopped and stems removed)
1/2 cup celery leaves
1/2 tsp dried parsley (or more)
1/8 tsp sea salt (add more later to taste)
few cranks of fresh ground peppercorns
1/4 tsp curry (give or take)
2 dashes paprika
dash chili powder
dash cayenne pepper

When kale is close to being tender, add:
8 oz. canned diced tomato with juice
14 oz. (400 g) cannellini beans
dash roasted cumin
opt. add more curry or other spices

Serve with fresh grated parmesan or cheese of choice.

Buon appetito!

Tell me your version in the comments below!

Parmesan Steak with Vegetables in Wine Sauce

Originally I was going to bake my vegetables in the oven, but my sister came in and expressed her great disappointment that I wasn't making vegetable lasagna like she was craving. Sorry, I can only make what I am in the mood to eat. So change of course was required and this could have been A LOT better had the vegetable not been partially precooked in the oven. Consistency and texture is key!

Slice and stir fry (adding vegetables at respective times):
Leftover beef brisket sliced (eat the fat, do not cut it off, it is the most flavorful part)
yellow onion
yellow bell pepper
green bell pepper
mushrooms
eggplant
olive oil
italian seasoning
pepper
sea salt
Sauce:
Red wine
worcestershire sauce
dark mustard optional

Top with fresh grated parmesan cheese.

P.S. Broccoli, amongst other raw vegetables, make a good antipasto.

Pumpkin Spice Coconut Pancakes

Writing a food blog and not keeping track of ingredient amounts seems like an oxymoron. Whatever. I'll consider this more of a personal food journal to use as a self-reminder - if anyone else finds it useful, than great.  

I have Claire, besides myself, as taste tester. However, today we disagreed because she liked the recipe better with soft crumbly pancakes before I tweaked it and added more flavor. Oh well. 

Lately, I have been learning some cooking lessons the hard way. With all previous recipes I used my handy dandy coffee grinder to make all my almond and coconut flour (from sliced and flakes). Home-ground flours react completely differently than stored bought ones! Tried making the coconut Melt-In-Your-Mouth cookies only to forget ingredients, try adding them later, and then forget the cookies in the oven! You need to pay attention and also do not try cooking with extremely low blood sugar. 1. you can be light headed (most likely not thinking clearly) 2. anything...anything seems to taste good.

Blend:

1 1/4 cup So Delicious Coconut milk

Firm Banana (Ripe is overpowering flavor)

3 brown eggs

1 tsp local honey

1/2 tsp coconut oil

3/4 tsp vanilla

1/4 tsp cinnamon

dash sea salt

1/4 tsp baking soda

Whisk in:

1/3 cup Bob's Red Mill Coconut Flour High Fiber (oops!)

1/8 cup creamy peanut butter

Cook in raw butter over medium low heat. Sprinkle pumpkin spice over uncooked side of pancake in pan. Tasted best with berry jam (blackberry, strawberry, raspberry...)

Eat up! 

Coconut Crepes with Lemon Cream and Berries

Really simple diary-grain-free coconut crepe recipe from ZsCupofTea.
Mix:
2 eggs
2 Tbs coconut oil (melted) or grapeseed oil
1/2 tsp honey
1/8 tsp sea salt
Stir until very smooth:
2 Tbs coconut flour
Thin with coconut milk

2 parts Stony Field Vanilla Yoghurt
1 part Philadelphia Creamcheese
2 drops lemon essential oil

Thaw blackberries and save juice
Slice strawberries


Assemble.

Eat.

Experiment.

Enjoy.

Healthy Pre-Thanksgiving Dinner

In water and sugar, simmer cranberries.

Toss in olive oil, sea salt, veggie pepper. Bake in a 350 degree oven on a baking sheet.
Cauliflower flourets
Brussel sprout halves

In the last few minutes add
boiled chicken
mushrooms (upside down filled with minced garlic and butter)
butter

Plate and eat!

Super delicious and easy!

Creamy Spicy Shrimp Sauce on Noodles

Sauté:
1 medium yellow onion
1 tsp garlic minced
1/2 tsp paprika
1/4 tsp oregano
1/2 tsp parsley
1/4 tsp Bay seasoning
2 Tbs butter (or more)
Once onions are tender add
1/2 lb. fresh or thawed shrimp
1 cup heavy cream (or 2/3 cup coconut almond milk, 1/3 cup sour cream, and 2-3 T mayo)
sea salt and pepper

Meanwhile, in 3 Tbs butter, small onion, garlic, salt and pepper, sauté 1 cup halved brussel sprouts.

Once shrimp is cooked and seasoning is adjusted to taste, pour sauce over a bed of spaghetti squash tossed in butter. Serve with brussel sprouts on the side.

While flipping channels and sewing last night, My Family Recipes Rocks caught my eye. We tried to recreate the recipe as best we could. Credit goes to my mom for making this dish, so to kindly allow me to finished packing for my flight.

You'll have to experiment on this one because measurements are approximate!

Buon apetito!

Spaghetti on Spaghetti with Mushroom "Meatballs"

In a 350 degree oven:
place a whole spaghetti squash in stoneware with an inch or two of water. Cook for about an hour until skin dents in and interior feels soft.

In a cast iron skillet:
1 lb ground beef
1 medium onion
2 Tbs rich flavored extra virgin olive oil
Add:
1 can tomato paste
1 can diced tomato
2 tsp garlic
1/2 tsp Worcestershire sauce
1/8 tsp dried basil
1/8 tsp dried parsley
1/8 tsp dried oregano
1/8 tsp italian seasoning
sea salt and veggie pepper
Optional:
dash of black vinegar
1 Tbs medium salsa
1 tsp sugar or agave

While sauce is simmering on low, take cooked squash out of oven and put to the side. Coat a baking sheet with olive oil, place portabella (baby or large) mushrooms top down in oil and fill mushrooms halfway with oil, sprinkle on sea salt, veggie pepper, and garlic. Bake 5-10 minutes.

Dish spaghetti squash, top with sauce, place mushrooms on the side, and a few fresh basil leaves for added flavor and health!

Have been wondering if my insatiable sweet tooth is the way it is because my body is craving nutrients and/or minerals. Maybe it will be conquered if I keep this up. On the second hand, probably not since the whole process of creating and baking deserts is just as sweet and eating them!

Keep on experimenting!

Cherry Almond Pancakes (Gluten-Free)

Blend:
1 1/4 cup drained pitted cherries (preferably home-canned)
1 1/2 tsp agave or honey
1/4 tsp almond extract
2 drop lemon essential oil or 1 tsp lemon juice
4 farm eggs
1/4 tsp sea salt
1/2 tsp baking soda
1/4 tsp ground cinnamon (fresh ground is more aromatic)
1 1/4 tsp coconut oil
Stir in:
1 cup sifted almond flour

Use butter or coconut oil in a skittle over medium heat. Pour, cover, wait a couple excruciatingly long minutes, carefully flip, wait a few more seconds, and serve. Tastes even better with fruit syrups; otherwise, is really good without as well. Serves 2 to 3.

*All measurements are approximate because without a hardcopy recipe and relying on hunches "a little of this and a little of that" gets added here and there until...voilà! delicious.

Keep a journal; even two, one for work and one for personal. A lot gets forgotten, so it's better to write down a lesson than having to remember it by making the same mistake. 

Melt-In-Your-Mouth Fruit-filled Delights! (Egg and Gluten Free)

I got the base recipe from Empowered Sustenance (a blog which I absolutely love). Highly recommend her butternut squash pizza recipe, as well - so good!

Warning: very rich and sweet and addictive.

Preheat oven to 365 degrees F
3 Tbs coconut flour (or put shredded coconut in coffee grinder)
2 Tbs cold butter
1 Tbs honey
dash sea salt
Mix until completely combined and smooth. Has the consistency of very thick buttercream frosting.
Grease cookie sheet with butter
Make eight 2-tsp-sized dollops

Bake for about 10 minutes or until light carmel brown. Remove from oven and let cool slightly.
Carefully use metal spatula to remove cookie from sheet. Place thin slice jonagold apple on one half, fold over, and press to seal. Repeat with all. Or place sweet berries in center, top with another cookie, and press edge to seal.

I am tempted to experiment with using almond flour, vanilla, and less honey, instead.

Keep experimenting!*

*Share your successes so to save other people time from having to make the same mistakes.

Sizzling Rice Vegetable Soup

It's autumn, making soup is almost a default. Am really enjoy these simple and quick recipes. My foggy, scattered thinking is clearing up because of it too! For this recipe the sizzling rice is added individually to the bowls of family members not on GAPS. Even then, the rice is optional.

Bring to boil, cover and simmer for 45 minutes:
1/2 cup brown rice
1 cup water
sea salt
Meanwhile your vegetable are cooking:
Preheat oven to 400 degrees F
Coat a baking sheet with approximately 4 Tbs Rich Flavor extra virgin olive oil
Heat in oven until oil is hot
Drain any excess liquid from rice and spread even on baking sheet
Turn up heat to 500 degrees
Stir occasionally. Scrap crispy rice from baking sheet into bowl. Turn off oven and place bowl of rice in oven if soup is not ready yet.

Peel and slice or chop:
3 large carrots
4 stalks celery*
2 medium onions
Add:
3-4 cups homemade chicken broth
1/2 tsp sea salt
dash veggie pepper
1 tsp dried cilantro
1 tsp dried parsley
Cook until carrots are slightly firm
1 pint canned cabbage (or try using 1 cup homemade sauerkraut)*
*During the early stages of the GAPS diet you could put your celery and cabbage through your Champion juicer to eliminate excess fiber.

Ladle soup into cute little bowls and top with rice. As a side or an appetizer, serve Simple Ming homemade crab rangoons and crème fraîche mustard sauce.

Enjoy!

Pay attention that your work and living environment are beautiful, efficient, and comfortable because they will affect your mood and thoughts which greatly affects your life.

Carrot Butternut Soup e contorno insalata

La Zuppa:

Cook on medium high heat until very tender:

6 large carrots

1/2 large butternut squash (peeled and deseeded)

sea salt

Blend smooth and return to pan.

3/4 - 1 1/4 cup spiced apple cider

optional sea salt to taste

Top with sliced basil leaves or other desired fresh herb.

La Insalata:

Red leaf lettuce

Jongold apple

Baby portabella mushroom

Munster cheese

3 tbs apple cider vinegar

1 tsp honey

1/8 cup mayonnaise (GAPS homemade or use extra virgin olive oil)

1/4 tsp dried tarragon

dash sea salt

I have recently been testing aspects of the Hallelujah diet, especially food combining, and am seeing good results. Do not combine starches/grains with proteins/diary. That means you can eat starches and grains (for non-GAPS people) with vegetables or protein and dairy (for non-lactose intolerant people) with vegetables. Fruits require a list unless you know the difference between acid, sub-acid, and sweet fruits. Sub-acid (apple, blueberry, pear, grapes...) is the middleman that can mix with either sweet (banana, dried fruits...) or acid fruits (strawberry, orange, pineapple, pomegranate...). Do not mix acid and sweet fruits. Also, avoid eating fruit with grains and most* vegetables. All melons, unlike drinking alcohol, are meant to consumed alone. 

*lettuce, celery, or carrot eaten with fruit in fresh juice or salads can help reduce sugar concentration. 

Hope this helps and that you can mutually enjoy my tasty creation. 

Share your own version in the comments below or post a link to your own food blog post.

Keep on experimenting! 

Only those whose curiosity overrides any fear of failure are able to step into the wonderful world of creativity and experimentation.

Carrot Lemon Apple Grape Juice

This is exactly what the title says....

6 carrots
2 gala apples
1/2 lemon with peel
1 cup grapes

Put through the juicer and drink immediately! Yum

It is revitalizing and lifts you up for the day

Cauliflower Soup and Stir-fried Veggies

Basic cauliflower soup (from memory):
(Can be made ahead and stored in freezer)

head of cauliflower broken into florets
1 medium yellow onion
homemade chicken stock
sea salt and veggie pepper
(optional garlic and butter)

Cook until really soft and blend smooth.

Slice:
johnsonville new orleans sausages
yellow onion
red banana pepper
peas
butter
sea salt and veggie pepper

Cook sausages, onion, and pepper together. In the last few minutes add peas and butter.

Dish up soup and top with heaping portion of stir-fried veggies.

Quick, simple, and delicious. Always have to remind myself to stop adding or to only use one main flavor and not add 20 possibly "complementing" flavors!

In life, less is best.

Make this for yourself and let me know if I forgot anything.

Flourless Pecan Pancakes

As you maybe can already tell, I like pancakes.

Here is the most recent version - simple, quick, and tasty.

1 cup pecan butter (I make mine by putting pecans through my champion juicer)
4 farm eggs
2 tsp honey or agave
1/4 tsp sea salt
1/2 tsp baking soda
1/2 tsp vanilla
optional 1/2 tsp ground cinnamon and dash of nutmeg

Whisk together.

On medium heat in ghee (or butter), cook on one side until some bubbles form and flip.

Eat immediately because they don't retain heat well.

Top with sweetened fresh raspberries and blackberries OR raspberry preserves OR ghee and cinnamon and honey.

Let me know in the comments below if you came up with any improvements!

Keep experimenting!

Apricot Almond Birthday Cake

Peanut Butter Banana Pancakes - Flour and Diary Free

1/2 banana
1/4 cup creamy peanut butter
3 eggs
1/2 tsp cinnamon
1/2 tsp vanilla
1/8-1/4 tsp baking soda
1/4 cup ground flax seed
dash sea salt
(opt. thin with almond milk)

Whisk ingredients together.

Batter is thick. Spread thin to 1/4 thick rounds. Can make large pancakes because it holds together very well. If you spread slowly you can create different shapes - I made mine look like roses.

Cook on medium high in ghee (or butter) until puffed up with brown edges.

Serves 2 to 3 people.

Surprisingly, the banana was the dominant flavor and the peanut butter wasn't very noticeable. The consistency is exactly like regular pancakes, which makes them so satisfying.

My problem with most GAPS recipes is the consistency or texture is completely different or worse the flavor does not quite compare. Which such instances, cravings for the "real deal" aren't satisfied. So you are left longing for normal food even though you know it makes you feel bad afterwards!

Just because the appearance is similar or is given the same name DOES NOT MAKE IT THE SAME!
That is why much experimentation and effort must be taken to create healthy and completely satisfying substitutes. I will not accept a substitute recipe that does not match or exceed the original in deliciousness! :)

Good news! I am shopping a camera.

Take care and keep experimenting!

Drink more blessed water. How to: 1. get a glass of pure water 2. look at water 3. think a happy thought or give thanks, and presto! you have blessed water. Good for the body and the soul. Learn why it works here

Garlic Beef Squash Soup

Couldn't think of a better title. Be my guest and suggest one.

It is fun to grow different varieties of heirloom squash - just don't do it on a drought year. Like I did. Farmer's market provided one, unfortunately he wasn't able to provide the name of the variety, only a delicious recipe and description. I was sold.

It was a small round winter squash and had a smooth flesh.

Halve, peel, deseed squash and place cut side down in a dish with 1/2 inch of water. Broil at 400 degrees until really soft. (Don't know how long because I forgot it in the oven and took it out after the house started to smell)

This may not be a complete recipe because my memory is foggy - I don't pay attention to amounts typically or ingredients for that matter.

3 cups homemade beef stock
1 medium sweet pepper
1 medium yellow onion
1 small red onion
1 tsp minced garlic
sea salt and veggie pepper
~3 cups cooked squash
opt splash of apple cider vinegar

Eat chunky or blend smooth. I like to make simple soups and only heat up a bowl amount at a time and add different herbs and flavoring to each bowl. That way I never get tired of a soup.

The weather has been cooler this week and rainy so soup has been nice. Otherwise fresh veggie assortment, bacon, seeds, on fresh salad greens with homemade dressing (aka all-out fancy amazing salad) is my favorite for hot summer days.

Tried remaking my maple pecan bread recipe, but misread my own recipe and use whole eggs instead of just yolks! Used less maple syrup this time and added cinnamon and 1/2 more baking soda. Unfortunately with the eggs mistake I had to add regular all-purpose flour to make it work (too low on almonds to make more flour). It puffed up and made a nice big dense loaf. Oh well, an edible mistake.

The hard thing with beef broth based soups is that beef broth is such a dominant flavor. You have to work with it, you diminish its strength by working with and conversely bring attention to it if you try to mask it. Chicken broth is much easier to work with and a lighter flavor - pairs nicely with nearly all vegetables. My favorite soups have the fewest ingredients and taste more complex and delightful than a soup with a lot of seasoning or flavors.

Take care and enjoy!

Stacked Eggplant Tomato Bake

Once again without a camera. Oh well, procrastinating on buying one because the idea of forking out $300 isn't looking to favorable. ...Maybe go cheaper?

Last week I broke my diet. Ate pizza, sweet stuff, cereal! Satisfied my rebellious side and really, really became convinced that I feel better and prefer my grain/processed dairy-free diet. I, the prodigal eater, return to GAPS more steadfast and humble.

The problem arose because I would allow myself to get too hungry. Ravenously looking in the fridge and not having any healthy QUICK options I attacked old food choices. Having a peanut butter and jelly sandwich may not seem like a big crime, but its a gateway food.

I probably wasn't drinking enough water and my cravings took over. So now, I have to start over pretty much to regain the healing I had achieved. Warning to those starting a health diet - be very aware of the strength of cravings and the amount of rebellion and "i don't care I want normal food" that it can spark. It was a revealing experience.

Also healing is going to start from the inside. Focus on that instead of being frustrated by slow or non visible results with skin or whatever. Once I broke the diet I then realized how many small symptoms that had disappeared while on the GAPS diet that I hadn't even noticed were gone! My digestion and mental clarity had improved but because I was focused on wanting results with clearer skin I completely overlooked those major improvements.

Moral of the story: pay attention to all little health gains, have a meal plan and always have healthy food available to grab.

A lot of variety is good, because sometimes you just don't want another glass of broth. But mostly try to drink a lot of water and good homemade meat broth or fresh vegetable juice.

Alright! Today's recipe:

preheat oven to 400 degrees.

1 medium eggplant peeled, cut in half and 1/2" thick slices (precook to speed up bake time)
1-2 large heirloom brandywine tomatoes
1 banana pepper deseeded and sliced
opt 1 hot banana pepper deseeded and sliced
3-5 garlic cloves quartered
extra virgin olive oil
sea salt (liberal) and veggie pepper

In a 9"x9" glass dish drizzle olive oil, one layer sliced eggplant, half banana pepper, half of thick slices of tomato, half garlic cloves, sprinkle with salt and pepper, lightly drizzle with olive oil. Repeat to create second layer and to use up remaining ingredients.

Cover with foil and bake til eggplant is tender about 45 minutes. The tomatoes produce so much juice you could add chicken broth and create a soup or don't add anything and just blend (strain out seeds)

Enjoy!

Little animals are excessively entertaining. Kittens and baby chicks, contrary to assumptions based on size, are very durable. 

Failed Flourless Crepe Turned Mediocre Pancakes

Success is merely overcoming many, many failures.

Tried:
2 eggs
1 T almond milk
1 tsp olive oil
1/8 t agave
1/8 t vanilla

Consensus: it was boring and tasted too much like egg to be an adequate substitute for delicious, perfect crepes. In my picky opinion.

Using a recipe was a bad idea, so making up entirely from imagination should work, right? Unfortunately, this case was 'no' or 'nein' as the Germans would say. (Can't use Italian, because they are not any fancier and use 'no' too)

Started with 3 eggs, 1 cup rice dream, 3 T sour cream, 1/2 tsp vanilla, 3/4 cup rough coconut flour. Wouldn't stick together, but had a really nice light taste. Next time do the same but use finer flour, less almond milk, more vanilla and eggs. Maybe it could turn out, just maybe.

Added shy 1/2 c of ground almonds and 1 egg. Still no good. Then a touch more vanilla and sprinkle of nutmeg. In a way, worse. Slapped self in forehead and add 1/2 cup all-purpose flour (first time in months)! Holds together, but is now even more bland. Drizzle in a little agave. Helped, still can't eat more than one bite.

Not wanting to waste any more expensive almond or coconut or milk I decide it would be a good idea to try baking it. Dumped in 1/4 tsp ground cinnamon, more vanilla, more agave and 1/2 tsp baking soda. Good idea: tried frying a bit of the batter before subjecting it to the oven. Puffed up just like a classic pancake with crispy edges, tender center and all.

Baked only a little bit in the oven, it was another bad idea. Unless you like the taste and texture of styrofoam. "Saved" the rest of the batter by transforming it into round puffy pancakes and soaked in a pond of delicious maple syrup.

Did I mention that I started making this at 10 P.M. after getting home from drawing class and didn't get done until 12:00 A.M. only to have the results of a slight stomach ache and hurricane-mess of a kitchen?

Wondering if I am actually only good at creating "food fillers" to compliment condiments I sometimes secretly contemplate eating straight from the bottle--maple syrup being the most recent example.

Decided I can't look at recipes online anymore and especially NO cake decorating or gourmet food shows online...or even movies featuring food! Because then it makes me want to make it, but I am trying to stick to a very restricted diet and don't have the chemistry background or time to figure how to make a spectacular look/taste-a-like. Rant aside, thinking I shall stick to fresh vegetable juice mixes (that allows for some experimentation and creativity) and easy to make up homemade broth based soups.

Until next time...I'll keep writing to myself.

Experimentation is the only way to arrive at a better future, oh, and learning from the past. (I may recant this statement later)

Colorful Roasted Bell Pepper Soup (con foto)

Finalmente! Am so glad that I had access to a camera for this dish.

I started by having excess peppers to use from il mio giardino and google images of roasted pepper soup. That is where I got the inspiration for splitting the soup into two - it didn't provide a recipe though! The basic recipe I did start with I couldn't help but completely depart from it.

Please note, I altered the amounts to more basic forms of measure. So 2 yellow peppers rather than explaining how I used 1 giant one and 2 small banana peppers. With that said, you can experiment with different pepper types - tip: avoid habaneros and jalapenos.

Roast at 450-500 degrees:
halved and deseeded 4 green, 2 red, and 2 yellow bell peppers on a baking sheet for 10 minutes or until skin is bubbling and blackened. Put in large bowl and cover with plate, set in fridge while preparing soup bases.
Sautee:
3 T Ghee or butter
1/2-3/4 c yellow onion chopped
4 T - 1/8 c celery
Sea Salt & Veggie Pepper to taste
When soft add:
3 lrg cloves garlic minced
1 1/2 c homemade chicken broth
Add peeled green pepper halves. Blend until smooth. Stir in 1-2 tsp honey or agave
and splash lemon juice to taste. Set aside.

















Sautee:
4 T extra virgin olive oil (opt. little rich flavor olive oil)
medium yellow onion
small red onion
medium carrot minced
1 1/2 c homemade chicken broth
sea salt and veggie pepper
After carrot is soft add 1 lrg garlic clove minced
Add peeled red and yellow peppers
Blend until smooth and set aside.

Ladle green soup on one side of bowl and red soup on the other side. Thin sour cream or yoghurt with water and drizzle a design (watch videos about espresso designs for inspiration and how to)
Important: Drizzle with Cholula Hot Sauce (brings the flavors together and is a nice contrast to the cool sour cream). Chives or parsley or some fresh herb for garnish.

a Voilá!

As always, keep experimenting and sharing!

Have to figure out how to cook a bone-in fish tonight and what to do for a side dish...

Without a dog on watch, cats will surely multiply. Mamma mia!

Green Power Juice!

Celery
Lettuce
Lime
Pear

Speaking of green. Season 8 of Weeds might be too cheesy to tolerate.

Maple Pecan Bread

I am very excited by this recipe because I completely made it up and the really exciting part is that IT WORKED!

Mix med-high until slightly thickened:
6-7 egg yolks (I had 6 yolks and one whole egg)
1/2 cup homemade sour cream
1/2 cup grade B maple syrup (you can use less or use more if creating a desert)
1 Tbs vanilla
1/4 tsp sea salt

1/2 tsp baking soda (more if you want bread to be taller)
1 1/2 cups fine ground almonds
1/2 cup pecan butter (or flour if you can achieve it - then let me know how)

Mix thoroughly and pour into a greased glass bread pan (or lined with parchment).

Bake 30 minutes at 300 degrees, cover with foil and bake 20 minutes at 350.
(Could probably experiment bake at 350 for less time, but I was concerned about getting the center well-done)

Its consistency is like a dense banana bread - nice dark color too - yet holds together better.

Ways to use it:

in the morning with ghee and jelly for a breakfast bread.

French toast with maple syrup
or served with flavored yoghurt and fresh fruit


I am thinking of trying it again except using 4 whole eggs and more almond flour and more baking soda to make more of a sandwich bread. Of course, I'll share the results.

Take care and as always, keep experimenting and sharing.



Paradoxically, if you keep your head up you are less likely to trip - figuratively speaking.

Coconut Almond Macaroons

This is a modified version of Elana Amsterdam's recipe "Coconut Macaroons." (I highly recommend her website/book)

My version:

Grind 1 1/2 cups sliced almonds into flour
mix with:
1 1/2 cups unsweetened shredded coconut
1/2 cup agave nectar (or honey)
1 Tbs vanilla extract

Beat until stiff:
6 egg whites
1/4 tsp sea salt
(make sure there is NOT any runny egg white hiding underneath)

Fold coconut mixture into egg whites.
Drop 2 Tbs of batter each on cookie sheets lined with parchment paper.
Optional: dust with ground cinnamon

Bake for 10-15 minutes until lightly browned at 350 degrees.
(For a drier cookie, cook longer at 300 degrees)

Makes about 12 cookies.

Share your version in the comments! Buon appetito!


Great life success is merely the accumulation of many very little personal successes. 

Rosemary and Fennel Cauliflower Soup

 

[This might actually be a photo of cucumber soup. In fact, I'm pretty sure it is. I recall it was good...Hmm, now did I write down the recipe?]

A very savory recipe. Would better for the Fall or Winter than Summer. Oops.

Note: measurements are approximate since I measure mostly by hand. 

3 cups homemade beef broth
1 half head cauliflower
(optional medium onion and 1/4 home canned green been juice)
1-2 tsp sea salt

Cover with lid and cook until cauliflower is falling apart. Blend until smooth. Return to pan.

1/2 tsp fresh ground rosemary
1/8-1/4 tsp ground fennel
(my coffee grinder gets a lot of work)
dash cayenne optional
sea salt and veggie pepper to taste

Adjustments may be necessary.

Top with homemade sour cream and sprig of fresh herbs...also optional.

Share your version or tweaking in the comments below!

Juice First Thing of the Day

...Well, actually the first thing of the day is a delicious glass of water and probiotic capsule. Second thing is toes in the grass and reading in the early morning light. So, technically fresh juice is really the third thing of the day.

Technicalities aside, here is an enlivening juice recipe for two people. Make/drink less if you aren't used to it because it has a "purifying" aspect to it.

8 med. carrots
2 gala apples
2-3 stalks celery
1 tsp - 1 tbs fresh ginger

I used a Champion juicer. (The leftover ground up vegetables are good for the chickens or compost.) 

Pour in a pretty glass and drink slowly within 5 minutes for the maximum benefit. Why? The enzymes evaporate or dissolve (idk specifics) after a few minutes. Swooshing it around in the mouth helps nutrients to be absorbed immediately and go properly through the first step of digestion - saliva. Alright too many somewhat-gross details for sharing such a good and tasty juice recipe. 

Enjoy!

Smooth & Healthy Creme Brûlée (Easy too)

Recipe was adopted from COOKALOT's on allrecipes.com.

My version:

7 egg yolks
4 Tbls powdered coconut (put coconut flakes in coffee grinder)
1/2 tsp Agave or honey
1/2 tsp vanilla extract
2 cups whole milk (un-homogenized)
1/2 cup cream cheese
(for GAPS you could use homemade yoghurt or kefir)

Crust topping (optional)
2 T white sugar
2 T brown sugar

I have to experiment with a GAPS substitute topping, perhaps use only honey in main recipe and sprinkle powdered coconut/grade B maple syrup for a the topping.


Preheat oven to 300 degrees F (150 degrees C).


Beat egg yolks, coconut, honey and vanilla in a mixing bowl until thick and creamy.


Pour cream into double boiler and stir over med heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture (GRADUALLY to temper eggs) ; beat until combined.


Pour mixture back into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish or several small tart dishes for individual servings.


Bake in preheated oven for approx. 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.


Preheat oven to broil.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. May need to turn pan if your oven cooks unevenly. Otherwise hold a torch at 45 degrees and melt sugar by going over the surface instead of using oven. 


Remove from heat and allow to cool. Refrigerate until custard is set again. Top with fresh berries. Or if using oven method, eat it while it is still warm and homey because it is irresistible! 


The result is a smooth consistency with just enough satisfying hint of coconut and vanilla to round it out and the perfect sweet crunchy top layer. 


Flavor Find: Allspice pairs nicely with coconut. (Coming up: Coconut Raisin Macaroons)

New Beginnings Today

After several Facebook updates and most of my posts on my other blog, Angelene, revolving around delicious food experimentations I decided it was time to create this here blog, Just Made. Reserving Angelene for sharing my new art work, music finds, everyday life, and travels - my main other life.

Until I purchase a digital camera, and quit using up good black and white film for photographing food, this blog will be...boring. Being an artist, you can understand my deep appreciation for the visual aspect of delectable creations. 


Food involves all of the senses: sight, sound, taste, smell, and of course, inspiration.