Fall Harvest Sweet Potato Soup

Such a delicious, nutritious and comforting soup on a cool fall day to chase the blues away. Having been under the weather for a week, my first positive activity was to get back in the kitchen and make up a large batch of soup with the ingredients I had on hand, thanks to my daughter having gifted me an extra large sweet potato from a local farm. It took no time at all to prep and cook this soup garnished with tasty croutons on my stovetop. Quick and easy for an Instant Pot recipe too. Enjoy!

Soup Ingredients

1 lb. Sweet Potatoes (extra large or 2 medium), peeled and cut into 1/2" cubes

1 lb. Carrots, peeled and cut into 1/2" slices

1 large Onion, diced

1 large clove Garlic (2 medium), finely chopped

2 Tbsps Olive Oil

2 Tbsps Chicken Stock Base ("Better than Bouillon" brand)

1 tsp ground Cinnamon

1 pinch Nutmeg

2 Bay Leaves

6 cups Water

Crouton Ingredients

2 slices Bread, crust removed and cut into 1/2" cubes

2 Tbsps Olive Oil

1 Tbsps pure Maple Syrup

Soup Directions

1. On medium heat sauté carrots, onion, and garlic in 2 Tbsps olive oil for about 10 minutes.
2. Stir in spices, cooking another minute or so.
3.  Add sweet potato, chicken base, bay leaves, and 6 cups of water. Bring to a boil.
4. Reduce heat and simmer for another 10 minutes or so, until sweet potatoes are tender.
5. Remove bay leaves and puree soup with an immersion blender, if you have one. If not use a counter top blender. Be careful not to splash boiling soup on yourself.

Crouton Directions

1. Heat 2 Tbsps olive oil in frying pan on medium heat. Add cubed bread and toss until golden brown.
2. Remove from heat and drizzle bread cubes with 1 Tbsp maple syrup.

Serve the Sweet Potato Soup in small bowls topped with maple syrup drizzled toasted bread cubes. 

Refreshing Apple-Veggie Salad

This refreshing sweet and savory apple-veggie salad is a tasty side dish year-round, and gives you options as to which vegetables you wish to add. Here's how I adapted a classic Broccoli Apple Salad to my liking.

Ingredients

1/4 cup Red Onion

1 large crisp Red Apple

1/2 cup fresh Pineapple Chunks

1/2 cup Craisins

4 stalks Celery, chopped

1/2 cup Walnuts (or Pecans), chopped

Other suggested options or additions: Broccoli, Carrots (sliced or slivered), Spinach, 

Pickled Beets, Strawberries, Mandarin Oranges or Orange segments (chopped),

Garbanzo Beans, Jicama... experiment with whatever you have on hand

Dressing Ingredients

1/2 cup Mayonaise 1/2 cup

1/2 cup Yogurt, plain or honey flavored for extra sweetness

2 Tablespoons, fresh squeezed Lemon

1 Tablespoon Sugar, more or less

1/4 teaspoon Salt

1 pinch Cayenne (or 1/8 teaspoon Black Pepper)

Directions

1. Prepare, slice or chop first set of ingredients into a medium bowl.
2. In a smaller bowl, mix the salad dressing ingredients together.
3. Pour the salad dressing over the salad ingredients, mix and chill.
4. Serve in small bowls or on a plate on a bed of lettuce or spinach.

Anytime Asparagus Frittata

A quick and easy recipe to whip up for a savory, protein-rich meal for any occasion or time of day or night. I served this frittata tonight with a mixed lettuce salad with sliced tomato and pickled beets drizzled with a vinaigrette.

Ingredients

2 teaspoons Olive Oil
1 large Onion, thinly sliced
1 pound (bunch) of Asparagus with thick stems snapped off, then cut diagonally into 1" lengths
6 large Eggs, beaten
1/3 cup shredded Mozzarella Cheese
1/3 cup shredded White Cheddar Cheese
1/3 shredded Parmesan Cheese
Herbs* and Paprika (optional)

*Cilantro, Italian Herb Blend, etc.

Directions

Preheat broiler.

Drizzle olive oil in to a deep 10"-12" ovenproof frying pan.

Over medium-high heat for about 3 minutes, sauté onion rings 

with salt until onion is soft, but not browned.

Reduce the heat to medium-low heat and add the asparagus, 

and cook covered until asparagus is just tender for about 7 minutes.

Pour in the egg mixture and cook for about 3 minutes, 

until the eggs are almost cooked but still a bit runny on top.

Sprinkle the cheeses and paprika over the egg mixture and 

broil for another 4 minutes, until the cheeses are melted 

and slightly browned on top.

Remove from the oven and slide the frittata onto a platter.

Cut into wedges and serve with a fresh salad or selection of fruits.

Dairy-Free Hot Cocoa

What's more comforting and yummy than a hot cup of rich, creamy cocoa on a cold winter's day?

Homemade cocoa is the perfect warm beverage for grandkids while the work away on paper craft projects.

Homemade cocoa using a high quality cocoa or cacao powder packed with nutrients makes this creamy cup especially comforting and satisfying. It should be so smooth and creamy it lines the sides of your cup as you sip away.

Grandson, who's been busy cutting out construction paper snowflakes (his favorite being his "Blackout" creation)
says he loved his cocoa so much it made him burp!

INGREDIENTS

1/3 cup Cocoa or Cacao Powder

1/3 cup fine, granulated Sugar

1-1/2-2-1/2 cups Dairy Free Coconut Milk, unsweetened

DIRECTIONS

1. Mix together the dry ingredients until well-blended and any dry lumps are removed with a whisk or fork.
2. Slowly drizzle in the milk and stir with a flexible spatula until the desired consistency and taste, while simmering on a low-heat. Be sure to scrap the cocoa mixture away from the sides and from sticking to the bottom on the sauce pan. I enjoy my cocoa thick and silky, while the grandkids prefer a thinner consistency.
3. Optional: add whipped cream or marshmallows.
4. Serve warm. If too hot, you won't enjoy the rich chocolate flavor as much. 
5. Serves 3-4

Granddaughter made me a "Bird on a Shelf" of blue construction paper, crayon and tape that I get  play a game with moving it from shelf to shelf every day. Such a clever, creative girl!

Deep-fried Brussels Sprouts with Barbecue Sauce

My daughter and I whipped up a batch of these delectable deep-fried Brussels Sprouts in about 30-40 minutes. When served up warm with your favorite Barbecue Sauce, they're just as good if not better than the standard appetizer fare of BBQ meatballs and chicken wings. Terrific option for your vegetarian guests. It's a quick and easy recipe that will serve 6. Double of triple the recipe for a party.


INGREDIENTS


1 lb. Brussels sprouts, trimmed

2 large Eggs, beaten

1 cup All-purpose Flour (gluten-free flour optional)

2 cups Panko Bread Crumbs

Safflower or Canola Oil, for frying

Kosher Salt

Black Pepper, course ground (optional)

Barbecue Sauce, for dipping


DIRECTIONS

1. In a deep, large pot of salted boiling water, boil Brussels sprouts until they turn bright green and are fork-tender. About 8 to 10 minutes. Drain and rinse with cold water.

2. Arrange three bowls: one for the flour, one for the beaten eggs, and one for the Panko bread crumbs.

3. In another deep, large pot (to avoid splatter), fill it with enough oil to reach 1" to 2" high and heat on medium-high (less, if using gas) until good and hot. You don't want to brown or burn the deep-fried sprouts. Do a test Brussels sprout first, before cooking the whole batch.

4. Dredge the Brussels sprouts first in flour, then in the egg mixture, and then in the Panko.

5. With a slotted spoon or wire ladle, lower the dredged brussels sprouts down into the hot oil and fry until evenly light golden brown and crispy, about 2 minutes or less. Transfer Brussel sprouts to a paper towel-lined plate and season with salt (and pepper).

6. Serve with barbecue sauce.

Roasted Pumpkin Seeds

When you are scrapping out your Halloween pumpkins before you carve your beautiful designs into them, be sure to save the seeds for roasting... don't let them go to waste, as they make a very nutritious and delicious snack.

My daugther's family just finished carving their pumpkins, and now the grandkids and me are roasting them in the oven; seasoning them with a mix of pumpkin spice, sugar and cinnamon for a sweet treat.

Directions
Preheat the oven to 300 degrees F. 

Seed the pumpkin:
Using a large, long-handled spoon, scrape both the pulp and seeds out of your pumpkin into a large bowl.

Clean the seeds: 

It's messy, but you'll want to separate the stringy pulp from the seeds you're about to roast. Rinse the seeds in a colander under cold water,  plucking out any remaining pulp, then shake dry. Don't blot with paper towels, as the seeds will stick.

Dry the seeds: 

On an oiled baking sheet, spread the seeds out in a single layer and roast at 300 degrees F for 30 minutes to dry them out.

Add spices: 

Leave the oven on at 300 degrees F, while tossing the seeds in a large bowl with a light drizzle of olive oil and your choice of spices according to taste. If savory, include salt. Return the seeds to the oven spread out on the same baking sheets, and bake until crispy and a light, golden color. It will take about 20 minutes or so. Keep an eye on them!

Sweet Toss (below): with cinnamon and sugar (pumpkin spice optional; do not use salt).
Indian Toss: with garam masala; mix with currants after roasting.
Spanish Toss: with smoked paprika; mix with slivered almonds after roasting.
Italian Toss: with grated parmesan and dried oregano.
Barbecue Toss: with brown sugar, chipotle chile powder and ground cumin.

Roasting...

Roasted... Yum!

It appears my blog is broken - photos missing

Sorry, something's broke on my blog that's caused many photos within my posts to have vanished. UGH!  Will try to remedy problem and restore.

I desperately need to catch up on my food blog...

What a year! Some things have languished while we've been caught up with many changes in our lives, including this food blog.

A friend of mine, Angie, who is an incredible cook and one of the most selfless, giving persons I know, not only cooks for her family at home but also for hundreds of local at risk kids and homeless adults on a regular basis. Check out her blog Cheffess for some terrific recipes and colorful culinary concoctions. Today, Angie posted on Facebook: "I desperately need to catch up on my food blog." WOW, that is me in spades!!

Her true confession challenges me to get back on board with attempting regular posts about some of the scrumptiliumious meals me and my family having been cooking and sharing these past months. I am so far behind on sharing some of our delicious gluten-free, vegan, vegetarian and pescetarian recipes that I doubt I can ever catch up.

But, my next post coming this week will be about the delightful slow process of making ratatouille with fresh, local produce and herbs from our garden. I wish you could smell the savory aromas wafting from my kitchen right now, even long after we've enjoyed our evening meal... imagine, if you will, inhaling the bouquet of freshly chopped basil, Italian parsley, bay leaf, savory, thyme and garlic in a stew of fresh tomatoes, zucchini, eggplant, and onions.

Please stop by again, later this coming week for the recipe. It's sure to be a hit amongst friends and family who love their veggies!

Egg Strata

With so much going on during the holidays, it's great to have a breakfast recipe that can be prepared a day ahead to bake just for breakfast or brunch the next morning. I made this Egg Strata dish on the afternoon of Christmas Eve to bake and enjoy after opening gifts with the kids on Christmas morning. I pulled it from the refrigerator at 7 a.m. to warm until time to bake and serve later in the morning. I will be serving a version of this dish this coming Sunday, when we enjoy another holiday brunch with our family in Bend, Oregon. Serves 8

Egg Strata

Ingredients

14 Eggs
2 cups Coconut Milk beverage, unsweetened (I used SoDelicious brand)
2 Baguettes, Udi's gluten-free (defrosted and cubed) OR 12 slices gluten-free bread (cubed)
4 Green Onions, sliced
1-1/2 cups fresh Mushrooms, chopped
1-2 cups fresh Spinach, chopped
1/2 tsp. Lawry's Seasoned Salt
Pinch or two of Cayenne Pepper
1 tsp. Dijon Mustard
2 cups of shredded Cheddar Cheese 

Optional Ingredients: Red Bell Pepper (chopped or minced), Butternut Squash (cooked and cubed, small), Herbs (garlic, thyme, oregano, with Paprika and/or Goat Cheese (crumbled) for a topping.

Directions

1. Grease a 13X9 inch glass baking dish with butter or a butter substitute (my preference).
2. In a medium mixing bowl, whisk the eggs, coconut milk, Dijon mustard, Cayenne pepper, and seasoned salt.
3. In a large mixing bowl, blend together the cubed bread, shredded cheese, fresh mushrooms, spinach and green onions and any optional vegetable or herbs you wish to add.
4. Add the bread mixture into the buttered baking dish, and spread evenly.
5. Pour the egg mixture evenly over the bread mixture in the baking dish.
6. Refrigerate overnight covered with plastic wrap.
7. In the morning, set the Egg Strata out on the counter to warm to room temperature.
8. Pre-heat oven to 350-degrees.*
9. Bake at 350-degrees for 50-60 minutes, until set and slightly browned on top.
10. Let rest for 10 minutes before cutting into wedges and serving.

*NOTE: If the glass baking dish is still cool when you are ready to bake the Egg Strata, place the egg dish in the oven as soon as you begin to pre-heat the oven, and bake for 1 hour.

The day after Christmas and all through the house...

I hope you all have a wonderful Christmas and are now looking forward to the New Year with hope in your hearts for many good things ahead for you and your's in 2015!

The day after Christmas and all through the house are signs of the holiday... cards, gifts, wrapping papers and bows, and sweet and savory homemade snacks to enjoy this coming week.

I made gluten-free cookies, white chocolate covered popcorn (addicting and so bad for you I won't share the recipe), and spicy pretzels, which I gave for gifts. Too big to be stocking stuffers, I put the spicy pretzels in decorative holiday bags and tins. Below is the spicy pretzel recipe our delightful neighbor, Andi, shared with me. Thanks, Andi! My batch was gluten-free. This snack will be great to enjoy while ringing in the New Year!

Spicy Pretzels

Ingredients

1/2 cup Canola Oil (I used Safflower Oil)
1 envelope dry Ranch Dressing mix
1 tsp. Garlic Salt
1 tsp. Cayenne Pepper (For the grandkid's sake, I reduced to 1/2 tsp. Perfect!)
1 large (20 oz.) bag of Pretzels (I used gluten-free)

Directions

1. Pre-heat oven to 200-degrees.
2. Put the pretzels in a large mixing bowl. 
3. Whisk together the oil, dry dressing mix, garlic salt and cayenne in a small bowl.
4. Drizzle all of the oil and spice mixture over the pretzels, and toss gently until completely coated.
5. Spread the pretzels out evenly over the two baking sheets.
6. Bake at 200-degrees for 75 minutes. 
7. Cool completely before packaging.
8. Instructions say to stir once during the cooking time, but I did not. They turned out great!

Enjoy!

Holiday Brunch Fruit Salad

This colorful and zesty fruit salad is simply delicious; quick and easy to prepare and marinate ahead the night before your brunch. Serves 12-16.

Ingredients 

2 cups green Grapes, halved

2 cups Strawberries, sliced

2 cups Peach, sliced or chunked

2 cups Orange (Mandarin Oranges), segments

1 cup Kiwi, peeled and sliced or diced

2 Bananas, sliced

1 cup, Blueberries, fresh or frozen

1/2 cup Orange Juice

1/2-cup orange-flavored Liqueur (Cointreau®)

2 tablespoons white Sugar

Directions

1. If using canned fruit, drain before adding.
2. Add the prepared fruits, except the bananas and blueberries, to a large bowl.
3. Whisk the Orange Juice, Cointreau, and sugar (until dissolved)
4. Gently stir the orange mixture in with the fruit medley until coated.
5. Cover the bowl and refrigerate until ready to serve.
6. Before serving, gently stir in the freshly sliced bananas and blueberries, tossing with the orange dressing to coat.