Tag Archives: Easy

Wild Mushroom Soup – Dairy Free

wpid-wp-1424227428484.jpegI’m excited to share this recipe with you; I haven’t been coming up with much in the soup recipe department lately simply because I have so many great ones already that we rotate through regularly. I have however been meaning to work out a healthier version of the classic creamy mushroom soup and, in lieu of a bit of a mushroom kick I’ve been on lately, I finally have one to share!  This soup is so easy to prepare, you can use any mix of mushrooms you like and the creamy base is from cauliflower not cream.  Super healthy, very tasty and easy to prepare – perfect right?   As for the mushroom kick, I’m still feeling it, planning on going on a little wild mushroom picking course soon too so I’m sure another post-able mushroom recipe or two will come about.

Large heavy bottom soup pot
Butter and/or Oil
5          cups of water and broth
2          medium heads of Cauliflower, stemmed, broken into pieces
3          cloves Garlic, crushed
1          large Sweet Onion, chopped
2          teaspoons Onion Powder
2          tablespoons, fresh Thyme
6          cups mixed fresh Wild Mushrooms, (chanterelles, girolles, trompettes de mort, shiitake, oyster ect), clean, coarsely chopped
1          small bunch fresh Parsley, chopped
1          lemon, juiced
Sea Salt and Ground Pepper to taste
Truffle Oil *optional but worth it
Italian Mascarpone Cheese or Greek Goat Yogurt *optional

First step to this recipe is to boil the cauliflower, place the broken up pieces into your pot then add 2-3 cups of water, enough to just cover the cauliflower then boil with a lid on until the cauliflower is well cooked and very mushy.  Transfer to a blender or food processor and blend well.  Set aside.

In a fry pan, heat butter or oil and fry up the mushrooms with a little sea salt until they are browned.  Add chopped parsley, toss and set aside.

Rinse out the soup pot and return to the stove to medium-high heat, add some oil or butter and then sauté the garlic, onions and thyme until the onions are translucent.

Add onion powder, your broth (approximately one liter), the creamy cauliflower base and 1/3 to 1/2 of the sautéed mushroom mix, stir to combine and heat for 5 minutes to incorporate.

Return the soup to your blender or processor and blend until smooth.  At this point you can add a cup or two more water or broth to adjust thickness.

Return to pot, adjust sea salt and pepper, and add lemon juice.

To serve, ladle into bowls, pile some of your sautéed mushrooms on top and drizzle with truffle oil.

If dairy is not an issue for you it is nice to add a dollop of Mascarpone cheese or even a scoop of Greek Goat Yogurt but again, this is totally optional.

I also served this with a piece of crusty bread……so delicious.

Enjoy!

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Macadamia Nut Pie – Gluten and Dairy Free

MacadamianutpieTwo months without a post! Turns out two holidays in two months makes for a happy, rested, tanned me but almost zero kitchen time. Happy to be back refreshed and eating my way again. Since I just returned from Hawaii I thought I share this healthier twist on a traditional Macadamia Nut Pie. I brought home a few bags of nuts so I think I’ll make this one again soon =) Enjoy!

Oven to 325°F
9 inch pie crust
Medium bowl:
1/2     cup Coconut Sugar
1/2     cup Coconut Syrup
3          large Organic Eggs
3          tablespoons Organic Unsalted Butter, melted
2          teaspoons Vanilla Extract
2 1/4 cups Roasted Unsalted Macadamia Nuts, chopped (reserve some to top with)

Whisk sugar, syrup, eggs, butter and vanilla in large bowl.

Fill pie crust with nuts then pour pie mixture over nuts.

Bake pie until center puffs slightly, about 55 minutes.

Serve with vegan whipped topping, or coconut ice cream and top with more chopped nuts.

Herbed Lemon Roasted Chicken

herb-and-lemon-roasted-chicken-05Here is a simple herbed roasted chicken recipe I threw together tonight, you can find many versions of this one online but I figured I’d add my version to the list because it was really tasty and I’d like to make it again for sure!

Oven 450 degrees
Roasting Pan
Small bowl
1              Organic Roasting Chicken, rinsed, patted dry and skin loosened from meat
1/2         cup Organic Butter, room temperature
3              tablespoons fresh Rosemary, chopped
3              tablespoons fresh Thyme, chopped
3              tablespoons fresh Parsley, chopped
4              large Garlic Cloves, minced
2              teaspoons Lemon Zest (juice lemons too and reserve for gravy)
Sea Salt and Pepper

For Gravy
1              cup Broth
1/4         cup Dry White Wine
2-3          Rosemary Sprigs
Juice from the Zested Lemons
2              tablespoons All Purpose Flour

Combine butter, rosemary, thyme, parsley, garlic, lemon zest, sea salt and pepper in small bowl and mix well.

Stuff, used lemon halves and any herb stems into the cavity of the chicken then using your hands, scoop butter herb mix over chicken breast under skin, finishing with spreading  some of the mix over outside of chicken too.

Tie chicken to help hold shape and season with salt and pepper.

Place chicken in roasting pan and roast for 20 minutes then reduce oven temp to 375°F and roast until meat thermometer inserted into thickest part of inner thigh registers 175°F and juices run clear. Approximately 1.5 hours.

Lift chicken and tilt to empty any juices and loose herb mix into roasting pan. Transfer chicken to platter. Tent with aluminum foil to keep warm.

Pour pan juices into large glass measuring cup, allow to settle and spoon fat off top.

Add wine to roasting pan and heat over high heat bringing to boil.

Pour wine mixture into measuring cup with pan juices and add enough broth to measure 2 1/4 cups total liquid. Add lemon juice.

Pour back into roasting pan, add rosemary springs and flour; whisk until smooth and beginning to brown, about 5 minutes. Boil and stir until thickened to sauce consistency. Add sea salt and pepper to taste.

Deer Stew and Burgers

I am actually posting this one a year later…where does the time go….an amazingly cool girl friend of mine gifted me deer from her first ever hunt last Winter, pretty awesome and kinda special I think (I knitted her a toque). Actually, irronically, knitting is the reason I haven’t been food blogging as much ha but anyways….  Now I don’t eat a lot of meat but when I do its always free range or grass fed and a major bonus if hunted in its natural environment by a friend none-the-less! I understand hunting could be a sensitive topic for some but personally, I love wild sourced meat and if you’ve actually hunted and prepared it yourself, even better.   If you’re a meat eater I think it’s the most respectful way to get it and by any comparison with the factory-produced, chemical-drenched, hormone filled, fat-laden pseudo-meat that too many North 

deer stew

Americans grow obese and sick from eating today, wild meat — fish, fowl or red — is brilliantly natural, inimitably healthy and morally superior.  Ahem …..ok on that note here is my deer burgars and my take on a classic simple deer stew recipe.   And much love to Heather for sharing her deer.

Deer Stew

1              teaspoon fresh ground pepper
1              teaspoon dried Oregano
1              teaspoon dried Thyme
1              teaspoon Garlic Powder
1/4         cup Flour (I use a mix of brown and sweet rice floor)
2-3          tablespoons high heat oil like Grape Seed
3               large cloves Garlic, crushed
3              large Sweet Onions, coarsely chopped
1              lb Carrots, sliced
1              Bay Leaf
1/2         cup Red Wine
1              tablespoon Worcestershire sauce (I use gluten-free)
3              cups Low Sodium Broth  (I use sea salted vegetable)
2              lbs  Potatoes, cubed or sliced (I use mixed little gems and just cut them in half)
2              tablespoons Starch: Arrowroot, Potato  or Cornstarch

Sea salt to taste

Season meat with pepper, oregano, thyme and garlic powder then dust with flour.

Heat oil in large heavy bottomed stewing pot. Sauté meat until browned.

Add garlic, onions, carrots, bay leaf, wine, worcestershire and broth. Simmer, covered, for about 1 1/2 hours or until meat is tender.

Add potatoes and cook another 30 minutes, or until potatoes are tender.

Mix starch with an equal amount of water. Stir into stew until mixture has thickened.

Adjust Salt and Pepper.

Enjoy!

Venison Burgers 

I was surprised at the lack of recipes online for Venison Burgers, what I did notice though is most had some sort of fat added to them as Deer meat, similar to Bison which I work with more often, is very lean.  With Bison Burgers I add oil, here I used bacon and was quite happy with the results, now of course if pork isn’t your thing, and honestly it rarely is mine, you can omit the bacon and simply add a healthy high oil of your choice.  A high heat oil would be best but I think olive oil would be okay if you are planning to make a more rare burger. Also if you omit the bacon you should ass some sea salt.

1-2          pounds Deer Meat
1              teaspoon fresh Parsley, chopped
1              teaspoon fresh Thyme, chopped
1/4         teaspoon Smoked Paprika
6              slices of Bacon
2              Shallots, diced
2              cloves of Garlic
1              tablespoon Worcestershire Sauce
1              tablespoon Dijon Mustard
1              Egg
1/4         cup Panko Bread Crumbs or Gluten-Free Bread Crumbs *optional

In a bowl, combine ground Deer with fresh ground pepper and chopped spices and set aside.

Pan fry bacon, once cooked to crisp, remove from the pan and set aside.  Now cook onions garlic in the bacon fat till just soft.  Remove from heat to cool.

Combine deer, worcestershire, mustard, and onions, garlic with the bacon fat and mix well with your hands.  Now add the egg and the bread crumbs if you are using them.  Cover bowl and refrigerate for about an hour.  Once chilled, form 4-6 patties and then grill!  Can be frozen for later use.   Cook from frozen.

Chestnut, Parsnip and Fennel Soup

fennel parsnip soupHere is a little different soup perfect for Winter; I try to eat food that is local and in season so fennel and parsnips fit right into that rule and chestnuts are a staple in my kitchen this time of year, they pop up in the grocery store in the Fall but you can get canned ones all year round.  It’s fun to oven roast chestnuts to eat as a snack but kind of an extra step for making soup, I honestly went to Whole Foods and got an organic can of chestnuts for this soup (NOT TO BE CONFUSED with Water Chestnuts!).

chestnutsNutritionally this soup has it going on: Chestnuts, unlike other nuts and seeds, are relatively low in calories, contain less fat but are rich in minerals, vitamins and phyto-nutrients that benefit health, they are exceptionally rich in vitamin-C and folates, they are a good source of mono-unsaturated fats, and an excellent source of minerals such as iron, calcium, magnesium, manganese, phosphorus and zinc, besides providing a very good amount of potassium and B-Complex Vitamins!   Parsnips are rich in several in Vitamin C, E and K, folate, thiamine, pantothenic acid, riboflavin, niacin and B-6.  , Parsnips are also an excellent source of minerals such as copper, potassium, magnesium, calcium, iron, manganese, selenium and zinc.  Fennel is a super food, has many health benefits and aids in digestion.  Follow this LINK to see more in-depth breakdown of its value.

Medium-large heavy bottomed soup pot
2          tablespoons Sunflower Oil
1          Leek, thinly sliced (white and pale green only)
1          tablespoon Fennel Seeds, lightly crushed
1          Fennel Bulb, coarsely chopped
2          medium/large Parsnip, peeled and diced
1          cup Chestnut, cooked and peeled
6          cups Vegetable Broth

Sea Salt and Ground Pepper

Heat oil over medium/high heat and sauté the leek, fennel seeds and fennel until slightly softened.

Add Parsnips and chestnuts and pour in broth.  Bring to a boil then reduce and simmer until the parsnips are soft.

Remove from heat and puree the soup until silky smooth.  Season with sea salt and pepper.

Pumpkin Pie – Gluten-free/Dairy-free

2013-10-10 19.37.40

This Thanksgiving Pumpkin Pie making had an extra element of enjoyment and pride for me as I was able to grow my own pumpkins!  The best variety for pie purees are the little Sugar or Cinderella pumpkins, I managed to yield just three little ones this crop which turned out to be just enough for the pies and cheesecake I made.    This is my gluten-free, dairy-free, healthier version of the traditional that is tried and tested many times over.  Side by side most people even chose my version over a store bought traditional.  Love it.

2013-10-09 16.16.00Roasted Pumpkin:
1              Sugar/ Cinderella Pumpkin
2              tablespoons Olive Oil
Pinch     Sea Salt

Gluten-free Pie Shell

Pumpkin Pie Filling:
3/4         cup Coconut Sugar
2              teaspoons ground Cinnamon
1/4         teaspoon ground Allspice
1/4         teaspoon ground Cloves
1/4         teaspoon ground Nutmeg
1/4         teaspoon ground Cardamom
1/2         teaspoon Lemon Zest
1              teaspoon Sea Salt
1              tablespoon Tapioca Starch
1 1/2      cups Roasted Pumpkin Puree
1              teaspoon Vanilla extract
3              large Eggs, beaten
1              cup Coconut Milk

To Make Roasted Pumpkin:

Oven to 350 degrees. Carefully cut the pumpkin into wedges; cut off the stem. Scoop out the seeds and pulp (save the seeds for toasting).

Rub the pumpkin wedges with olive oil, and sprinkle lightly with sea salt.

Bake on a cookie sheet on the center rack until tender, about an hour. A knife should easily pierce through the pumpkin wedge.

Scoop flesh from the skins and puree in a food processor.

To Make Pumpkin Pie:

Oven to 350 degrees.

In a large bowl, mix together spices, salt, zest and starch.  Beat the eggs in a small bowl then add to cool pumpkin puree with vanilla and coconut milk, then mix all together until well combined.

Pour filling into pie crust.

Bake for about 50 minutes or until filling is firm and set or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.

Smokey Potato Corn Chowder – Vegan, Gluten and Dairy Free

cornonthecobHere is a delicious healthy grilled corn chowder recipe I threw together to use up the corn I grew in my garden.  Actually the corn, garlic, jalapeno, celery, red pepper, yukons, thyme and parsley are ALL from my garden, absolutely loving cooking from my backyard!  You can easily get fresh corn on the cob and yukon potatoes at your local farmers market at this time of the year.  Trying to get non-GMO corn is tricky though!  I know Whole Foods sells non GMO frozen corn and you could make this recipe with frozen corn, it’s just not going to have the same creaminess that you get from the corn right off the cob but I’m sure it will still taste great.  I also throw a couple of the stripped cobs into the pot while the soup is cooking and remove when done, this helps infuse flavour and get as much of the corn milk from the cobs into the soup.  I didnt put this step into the directions because its not nessessary as you get enough corn milk by scraping the cobs with the back of your knife.  Your choice here!

potaotcornchowderI made this recipe vegan and gluten/dairy free just because it makes it a bit more specialized but feel free to use butter/milk, and gluten sauces if you wish, I have almond milk on hand but I would likely make this one again with goats milk and goats butter too.

Enjoy!

Large heavy bottom soup pot
Food processor or blender
6              large Corn on the cobs, shucked and silk removed
2              tablespoons Grape Seed Oil
6              medium Garlic Cloves, minced
1              large Red Onion, minced
1              Serrano or Jalapeño Pepper, minced
1 1/2      cups Celery, diced
1              medium Red Pepper, diced
1              tablespoon non-hydrogenated margarine, I use Soy-Free Earth Balance
3              tablespoons Tapioca Flour
4-6          medium Yukon Gold Potatoes, diced small
4              cups Broth
2              cups Unsweetened Almond Milk (or Goat Milk if you aren’t going dairy free)
1              tablespoon Vegan, GF Worcestershire Sauce
1              tablespoon Braags
3              tablespoons Dry Sherry
1              Bay Leaf
1              tablespoon fresh Lemon Thyme Leaves, chopped (or regular thyme)
1/2         teaspoon Smoked Paprika
4-5          dashes of Hot Sauce (like Tabasco)
3/4         cup Flat-Leaf Parsley, minced
Sea Salt and Black Pepper to taste
Lemon Wedges

Grill corn cobs on the BBQ (or broil in oven), until lightly charred on all sides.

Cut the kernels from the cobs and then, using the backside of your knife, scrape the milky kernel centres off the cobs as well.  Set aside.

Heat oil in your pot and add the garlic, onion and hot pepper and sauté for a few minutes.  Add celery and red pepper then sauté for another 5 minutes or until the vegetables are just soft.

Add the Earth Balance and potatoes, stir for a few minutes then add the tapioca flour.  Cook and stir for a few more minutes.

Add the roasted corn, stock, almond milk, worcestershire sauce, Braags, sherry, bay leaf, thyme, some sea salt, smoked paprika and hot sauce. Bring to a boil, then reduce heat and simmer until the potatoes are tender. Approximately 20 minutes. Sea Salt to taste.

Remove and discard the bay leaf.

Scoop out 2-3 cups of the soup and puree in a food processor or blender. Stir the puree back into the pot, add pepper and adjust sea salt and paprika to taste.

Add the parsley and stir to combine.

Serve with a lemon wedge.

Serves 6