Asparagus soup

Posted by on Dec 13, 2015 in Uncategorized | 0 comments

Asparagus  soup

Asparagus soup

Asparagus stem soup
Print Recipe
Prep Time
5 minutes
Cook Time Passive Time
30 minutes 5 minutes
Prep Time
5 minutes
Cook Time Passive Time
30 minutes 5 minutes
Asparagus stem soup
Print Recipe
Prep Time
5 minutes
Cook Time Passive Time
30 minutes 5 minutes
Prep Time
5 minutes
Cook Time Passive Time
30 minutes 5 minutes
Ingredients
Recipe Notes

This is a great way to use the end of the asparagus that usually gets thrown out!  Let your kids try it too!

Place asparagus stems in the water in a large sauce pan.  Add onions, garlic, red pepper flakes-optional and salt and pepper to taste. Bring to a boil and simmer low for 30 minutes.  Remove from heat and allow to cool.  Place the asparagus mix and 2 cups of the cooking liquid in a high speed blender.  Puree till smooth.  Add 1/2 cup of almond milk, or any milk you use, and puree a few seconds. Reheat and serve in a large cup or bowl.

Serves 2

Enjoy!

 

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Potato Corn Chowder

Posted by on Dec 10, 2015 in Uncategorized | 0 comments

Potato Corn Chowder
Print Recipe
Prep Time
10 minutes
Cook Time
15 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Potato Corn Chowder
Print Recipe
Prep Time
10 minutes
Cook Time
15 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
Recipe Notes

Peel and cut potatoes into half inch cubes. Add to boiling water, boil for 7 minutes and drain, reserving 1 cup of the boiling liquid
Drain, remove from cob or defrost corn
Saute chopped onions in the butter or oil for about ten minutes till clear and carmelized
Add the corn, red pepper flakes (optional) and boiling liquid and simmer on low about ten minutes
Add the almond milk and potatoes and heat until just before boiling
Add salt and pepper to taste
Serves 2
Enjoy!

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Vegetable Pumpkin Chili

Posted by on Nov 8, 2015 in Uncategorized | 0 comments

What comes to your mind when you hear the word chili? Meat and beans or just meat! Well this recipe just might change that thought!   I did find this recipe online,(www.thekitchn.com), and tweaked it a bit with a few changes to suit my tastes.  I use Worcestershire sauce which contains anchovies.  To make this recipe vegan or vegetarian, just use a vegan alternative or leave it out. I like the little kick the sauce adds to the chili.

A fresh sugar or similar type pumpkin is really necessary for this recipe.  As with any fresh squash, cut the pumpkin in half, remove the seeds (which can be saved and roasted later for a fun treat!) and place open side down on a baking sheet covered in aluminum foil. Roast at 450 degrees for 15-20 minutes to soften the pumpkin peel.  Let cool and peel off the outside and cut into 1 inch cubes.

Add oil and butter to a large Dutch oven or six quart pot. Melt the butter, add the cornmeal and whisk all to combine.  Add the pumpkin chunks, quartered radishes, onion, green pepper, garlic, and tomato paste.

Saute on a low heat for ten minutes stirring occasionally.  Add the vegetable broth, tomatoes, beans, corn, spices and a few shots of Worcestershire sauce.

Bring all to boil and then down to simmer for an hour.  Add more seasoning  to taste. Simmer for another hour.

Enjoy!

*If you can’t find fresh pumpkin, I would try butternut squash as a substitute.  Roast it the same as the pumpkin but cook in the chili for an hour.  The butternut squash many not hold up as well for longer periods of cooking time.

 

 

 

 

 

Vegetable Pumpkin Chili
Print Recipe
Servings Prep Time
4 people 20-30 minutes
Cook Time
2 hours
Servings Prep Time
4 people 20-30 minutes
Cook Time
2 hours
Vegetable Pumpkin Chili
Print Recipe
Servings Prep Time
4 people 20-30 minutes
Cook Time
2 hours
Servings Prep Time
4 people 20-30 minutes
Cook Time
2 hours
Ingredients
Instructions
  1. A fresh sugar or similar type pumpkin is really necessary for this recipe. As with any fresh squash, cut the pumpkin in half, remove the seeds (which can be saved and roasted later for a fun treat!) and place open side down on a baking sheet covered in aluminum foil. Roast at 450 degrees for 15-20 minutes to soften the pumpkin peel. Let cool and peel off the outside and cut into 1 inch cubes. Add oil and butter to a large Dutch oven or six quart pot. Melt the butter, add the cornmeal and whisk all to combine. Add the pumpkin chunks, quartered radishes, onion, green pepper, garlic, and tomato paste. Saute on a low heat for ten minutes stirring occasionally. Add the vegetable broth, tomatoes, beans, corn, spices and a few shots of Worcestershire sauce. Bring all to boil and then down to simmer for an hour. Add more seasoning to taste. Simmer for another hour. Enjoy! *If you can't find fresh pumpkin, I would try butternut squash as a substitute. Roast it the same as the pumpkin but cook in the chili for an hour. The butternut squash many not hold up as well for longer periods of cooking time. *this recipe is originally from www.thekitchn.com; I have made adjustments to the original recipe.
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