In Australia, we met a former chef from Greece. I was only 11 years old, but to this day, I remember the delightful Pumpkin Soup he made for us when he invited us over. It became our favorite & we requested it every time we came to visit! I can still remember the cozy feeling I had when I slurped it down and listened to his fascinating accent as entertained us with some tall tales. Before we left Australia, my mom made sure to ask him for the recipe. He laughed & told her how easy it was and that he didn't really follow a recipe! It is hard to believe because it is so good, but it really is easy!
Now, the soup isn't really made from pumpkins...in fact, it is really just squash and potatoes, but I think he called it that because Aussies call squash pumpkins or something like that. I hope I have that right! The name has a certain ring to it, so we just continue to call it that even though it has nothing at all to do with pumpkins (although I have tried it with pumpkins for the squash, and it is lovely too.) Here is my best attempt at describing exactly how I make it.
One squash (1 1/4 lbs or so)
3 - 4 medium potatoes
2 cups chicken broth
1/2 - 1 cup unsweetened milk substitute of your choice (we prefer Rice or Coconut milk)
1 tsp. onion powder (optional)
1 tsp. garlic powder (optional)
1 tsp. thyme or other herb of choice
salt
pepper
Cook squash and scrape flesh from peel after cooking. You should have around 1 1/2 cups. Peel potatoes then boil in water (put just enough in pan to cover them.) In a blender or food processor, puree potatoes with the water they were boiled in) until smooth. Set aside in a large heavy saucepan. Puree squash with chicken broth until smooth. If more liquid is needed, add water so that the vegetables can puree properly. Pour into saucepan with pureed potatoes. Add milk and spices (I like this soup with LOTS of pepper). Cook on medium and stir until heated all the way through, but DO NOT BOIL.
The soup is fantastic plain, but it is also awesome with meat added. Ham or bacon (precooked) is delicious in it. This recipe makes enough to be the main course for dinner! Pairs perfectly with some rolls or homemade bread (see my delicious bread recipe) toasted & buttered with his Earth Balance butter. Enjoy!!!
Other versions of this soup:
- substitute squash with:
broccoli
cauliflower
- add in while cooking (before blending):
a whole onion
1/4 a cup of celery and leaves
a clove of garlic
a handful of spinach
Friday, December 10, 2010
Gluten Free Peanut Butter Cookies
1 cup Peanut Butter
1 cup sugar (I use brown sugar or 1/2 c sugar & 1/2 cup brown sugar)
1 egg
1 tsp gluten free vanilla
sugar to coat cookies
Mix ingredients. Shape dough into tsp size balls and coat in sugar. Press cookie onto cookie sheet and use a fork or spoon to press it into desirable shape. Bake for 10 minutes at 350 degrees.
1 cup sugar (I use brown sugar or 1/2 c sugar & 1/2 cup brown sugar)
1 egg
1 tsp gluten free vanilla
sugar to coat cookies
Mix ingredients. Shape dough into tsp size balls and coat in sugar. Press cookie onto cookie sheet and use a fork or spoon to press it into desirable shape. Bake for 10 minutes at 350 degrees.
I just did a happy dance!
I have tried all sorts of mixes for cookies, as well as baking cookies gluten free from scratch. Usually, Silas will eat them, but I take one bite & have to fight to swallow. I am not sure if the problem is the texture or the taste (perhaps of the xanthan gum), but cookies have been the one thing Silas has really done without since he started his gluten free diet. Well, that is about to change! I have to rave about the cookies we made last night! The Betty Crocker Gluten Free Cookie Mix is fabulous! I was so pumped about how the cookies turned out that I did a happy dance (with my husband as witness!)
The mix made moist, chewy cookies that don't crumble & fall apart like I have come to expect in gluten free baking. I think all the Betty Crocker mixes are fabulous, so if you are looking for a quick & easy way to cook gluten free, THIS IS IT! You don't have to buy the xanthan gum or all the separate flours if you use a mix. Buying all the flours (you have to use at least 2 or 3 per recipe, sometimes up to 7 or 8!) can get very costly too and is a pain because then you have to store what you don't use. I am not a "mix" type of gal, but I find the Betty Crocker Gluten Free Mixes to be very simple and close if not identical to ingredients I would use at home. I don't see lots of weird words in the ingredients that I cannot pronounce, which I DO find in regular mixes.
Here is a link to the wonderful Betty Crocker Mixes. http://www.bettycrocker.com/products/gluten-free-baking-mixes
Thursday, December 9, 2010
Toffee
Mmmm, I look forward to the Holidays just so I can make toffee! What better excuse to make one of my favorite treats than all the potlucks and get-togethers! I am going to try this one dairy free this year, and I am confident it will turn out nicely. This recipe is from Betty Crocker's New Cookbook. This is sure to be a crowd pleaser and a favorite holiday tradition.
Ingredients:
1 cup pecans, chopped
3/4 cup packed brown sugar
1/2 cup stick margarine or butter (I will use earth balance butter)
1/2 cup semisweet chocolate chips (I have been using Guittard, although there is a note on it that says, "Processed on equipment previously used to process milk chocolate." If you are extremely sensitive to dairy, try the brand Enjoy Life, although Silas has not found this chocolate bothers him and he is hyper sensitive to dairy.)
1. Grease bottom and sides of square pan, 9x9x2 inches, with margarine (earth balance butter.)
2. Spread pecans in pan. Heat brown sugar and margarine to boiling in 1 1/2 quart saucepan oer medium heat, stirring constantly. Boil 7 minutes, stirring constantly. Immediately spread evenly over pecans. Sprinkle with chocolate chips.
3. Cover pan with cookie sheet. Let stand about 1 min or until chocolate chips soften. Spread softened chocolate over candy. Cut into 1 1/2 inch squares while hot. Refrigerate uncovered about 2 hrs or until firm.
I usually double the recipe. Take care to boil it long enough. If it still acts sugary, give it another minute or two. I have tried to triple the recipe before and it didn't work out probably because it needed more time to boil. Enjoy!
Ingredients:
1 cup pecans, chopped
3/4 cup packed brown sugar
1/2 cup stick margarine or butter (I will use earth balance butter)
1/2 cup semisweet chocolate chips (I have been using Guittard, although there is a note on it that says, "Processed on equipment previously used to process milk chocolate." If you are extremely sensitive to dairy, try the brand Enjoy Life, although Silas has not found this chocolate bothers him and he is hyper sensitive to dairy.)
1. Grease bottom and sides of square pan, 9x9x2 inches, with margarine (earth balance butter.)
2. Spread pecans in pan. Heat brown sugar and margarine to boiling in 1 1/2 quart saucepan oer medium heat, stirring constantly. Boil 7 minutes, stirring constantly. Immediately spread evenly over pecans. Sprinkle with chocolate chips.
3. Cover pan with cookie sheet. Let stand about 1 min or until chocolate chips soften. Spread softened chocolate over candy. Cut into 1 1/2 inch squares while hot. Refrigerate uncovered about 2 hrs or until firm.
I usually double the recipe. Take care to boil it long enough. If it still acts sugary, give it another minute or two. I have tried to triple the recipe before and it didn't work out probably because it needed more time to boil. Enjoy!
Wednesday, December 8, 2010
Gluten Free Avacado Pasta
This recipe is adapted from a recipe a friend gave me. She got it from ivillage.com, but I couldn't find it to add the link.
Ingredients:
1 lb gluten free pasta (brown rice pasta ROCKS!)
1 package of bacon or 1 cup cubed cooked ham
3 avocados
olive oil
1 tsp lime juice
garlic to taste
Directions:
Cook pasta according to directions. While pasta is cooking, prepare meat. If using bacon, chop into small pieces.
Smash avocados and add cooked meat.
Drain pasta & add bacon or ham/avocado mixture. Drizzle pasta with olive oil. Add lime juice. Add garlic. Mix together & serve. Should serve about 4 people.
Ingredients:
1 lb gluten free pasta (brown rice pasta ROCKS!)
1 package of bacon or 1 cup cubed cooked ham
3 avocados
olive oil
1 tsp lime juice
garlic to taste
Directions:
Cook pasta according to directions. While pasta is cooking, prepare meat. If using bacon, chop into small pieces.
Smash avocados and add cooked meat.
Drain pasta & add bacon or ham/avocado mixture. Drizzle pasta with olive oil. Add lime juice. Add garlic. Mix together & serve. Should serve about 4 people.
Friday, December 3, 2010
Gluten & Dairy Free Caramel Corn
This is a delicious treat and kids LOVE it! My mom passed down the recipe to me and I modified it to make it dairy and gluten free.
1 pan (or one bag) of popped popcorn
1 cube butter (I use Earth Balance Butter)
1 cup marshmallows (make sure they are gluten free, made with modified CORN STARCH. If the food starch doesn't specify "corn", then it usually contains gluten)
1 cup brown sugar
1 large clean paper bag
Mix butter, marshmallows, and brown sugar over medium heat in a heavy sauce pan until just melted. Put the popcorn into a large clean paper bag. Pour the caramel mixture over the popcorn slowly, mixing often. The caramel dries quickly, so keep that in mind! My mom recommends that the caramel recipe actually be doubled, but that is if you want it extra gooey! Enjoy!
1 pan (or one bag) of popped popcorn
1 cube butter (I use Earth Balance Butter)
1 cup marshmallows (make sure they are gluten free, made with modified CORN STARCH. If the food starch doesn't specify "corn", then it usually contains gluten)
1 cup brown sugar
1 large clean paper bag
Mix butter, marshmallows, and brown sugar over medium heat in a heavy sauce pan until just melted. Put the popcorn into a large clean paper bag. Pour the caramel mixture over the popcorn slowly, mixing often. The caramel dries quickly, so keep that in mind! My mom recommends that the caramel recipe actually be doubled, but that is if you want it extra gooey! Enjoy!
Thursday, December 2, 2010
Gluten & Dairy Free Sweet Potatoes
This is a favorite recipe that I have adapted from the recipe on the can of Bruce's Yams. If you like sweet potatoes, you have gotta try this one out!
1 - 29 oz can of yams drained and cut into little cubes (or bake or steam up your own & cube it)
1/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg or allspice
1/2 tsp cloves
1 tbsp melted butter (we use earth balance in the soy free red tub)
1/4 cup almond, coconut, or rice milk
16 marshmallows (make sure you get the gluten free ones, I think Campfire claims to be gluten free!)
Preheat oven to 350 degrees. Blend sweet potatoes with sugar, salt, spices, butter, and milk. Cut 6 marshmallows in half and mix with potatoes. Turn into greased baking dish. Top with remaining marshmallows. Bake at 350 degrees for 20 minutes or until mixture is puffy and marshmallows are delicately browned. Serves 6.
1 - 29 oz can of yams drained and cut into little cubes (or bake or steam up your own & cube it)
1/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg or allspice
1/2 tsp cloves
1 tbsp melted butter (we use earth balance in the soy free red tub)
1/4 cup almond, coconut, or rice milk
16 marshmallows (make sure you get the gluten free ones, I think Campfire claims to be gluten free!)
Preheat oven to 350 degrees. Blend sweet potatoes with sugar, salt, spices, butter, and milk. Cut 6 marshmallows in half and mix with potatoes. Turn into greased baking dish. Top with remaining marshmallows. Bake at 350 degrees for 20 minutes or until mixture is puffy and marshmallows are delicately browned. Serves 6.
Gluten and Dairy Free Pumpkin Bread or Muffins
This recipe makes 2 loaves of bread or 24 muffins. I adapted this recipe from Betty Crocker's New Cookbook. The muffins are light & fluffy and have become a Fall favorite in our house!
one can (16 oz) pumpkin
1 2/3 cup of sugar
2/3 cup oil (or applesauce)
2 gluten free vanilla
4 large eggs
1 cup sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 1/2 tsp xanthan gum
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 cup coarsely chopped nuts
1/2 cups raisins or dairy free chocolate chips (enjoy life)
1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches or 1 loaf pan 9 x 5 x 3 inches, or 2 muffin pans.
2. Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Thoroughly mix flours and xanthan gum in a separate bowl. Add remaining dry ingredients to flour mixture. Stir flour mixture into wet mixture. Mix thoroughly. Pour into pans.
3. Bake 8 inch loaves 50 - 60 minutes, 9 inch loaf 1 hr 10 min to 1 hr 20 min, cupcakes 15 - 20 min, until toothpick inserted in center comes out clean. Cool 10 minutes in ans on wire rack. Loosen sides of loaves from pans; remove from pans and place top slice up on wire rack. Cool completely before slicing.
one can (16 oz) pumpkin
1 2/3 cup of sugar
2/3 cup oil (or applesauce)
2 gluten free vanilla
4 large eggs
1 cup sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 1/2 tsp xanthan gum
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 cup coarsely chopped nuts
1/2 cups raisins or dairy free chocolate chips (enjoy life)
1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches or 1 loaf pan 9 x 5 x 3 inches, or 2 muffin pans.
2. Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Thoroughly mix flours and xanthan gum in a separate bowl. Add remaining dry ingredients to flour mixture. Stir flour mixture into wet mixture. Mix thoroughly. Pour into pans.
3. Bake 8 inch loaves 50 - 60 minutes, 9 inch loaf 1 hr 10 min to 1 hr 20 min, cupcakes 15 - 20 min, until toothpick inserted in center comes out clean. Cool 10 minutes in ans on wire rack. Loosen sides of loaves from pans; remove from pans and place top slice up on wire rack. Cool completely before slicing.
Gluten, Wheat, Dairy, Soy, and Egg free Pie Crust
This is so quick & easy! I could not believe it when I stumbled on this recipe I adapted from from Ener-G! I have to say, I was VERY skeptical when I saw how easy the recipe looked, and even more so when I was pressing the crumbly mixture into the pie pan, but when it came out baked it looked like a normal pie crust! It was really delicious and PERFECT for a pumpkin pie! It's not the greatest recipe for a double crusted pie (crust on top) like an apple or berry pie (I will add that recipe next.)
http://www.ener-g.com/recipes/easy-rice-flour-pie-crust
Description
Easy 4 ingredient wheat-free, gluten-free, dairy-free, soy-free, and egg-free pie crust.
Ingredients
| 1⁄2 | cup | Butter flavored spPectrum palm shortening |
| 3⁄4 | cup | Ener-G White Rice Flour |
| 3⁄4 | cup | Ener-G Sweet Rice Flour (or sorghum) |
| 4 | tbsp | Cold Water |
Instructions
Combine Ener-G White Rice Flour and Ener-G Sweet Rice Flour in a large mixing bowl. (I actually used about 1 cup of white rice flour and 1/2 a cup of sorghum flour) . Cut shortening into flour until texture becomes crumb-like. Add water and form dough into a ball with hands. Press dough into 9" pie pan. Prick bottom of crust with fork. Depending on the pie recipe, you can either pre-bake crust at 400 degrees F for 15 minutes OR pour in pie filling and bake as directed.
http://www.ener-g.com/recipes/easy-rice-flour-pie-crust
Gluten and Dairy Free Pumpkin Pie
The pumpkin filling is sort of a hodgepodge of recipes I have seen and I kind of made my own. This recipe makes ONE pumpkin pie filling.
16 ounce can pumpkin
2/3 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice (or nutmeg)
1/2 tsp ground cloves
1 tsp vanilla
3 slightly beaten eggs
2/3 cup Coconut, or Rice Milk
3 slightly beaten eggs
2/3 cup Coconut, or Rice Milk
1. Combine pumpkin, sugar, cinnamon, ginger, allspice, and vanilla. Add eggs. Beat until just combined. Gradually stir in milk.
2. Pour filling into pie crust.
3. Bake in 375 degree oven for 50 minutes (I check it after 40). The pie is done when a knife inserted comes out clean.
I am new to this blogging thing.
So, I am new to this whole blogging thing. Forgive me if I stumble around a bit. My hope is that I will be able to share my family's journey with food and hopefully I will be able to help other people in the process. I had some wonderful friends take my hand and lead me when we first found out my son had allergies, and without them, I would have been lost.
I was simply and utterly devestated when we were told that my 4 year old son could not eat wheat or dairy. I didn't even know what that meant or where to begin. We left the allergy dr's office in shock and with no information. I was on my own and I felt very lonely and afraid.
The process has been a difficult one, and in the beginning I was angry, I cried, pleaded with God (WHY US, WHY my SON?!) Going anywhere is still a struggle, as is going to any get together that revolves around food (kids parties are the hardest). I have to bring my son's gluten/diary free food with us everywhere we go. And, for thanksgiving I had to bring him an entire meal when we went away for our overnight trip. But, things have certainly gotten better. I feel a lot more calm and I feel like the Lord has given me a tremendous amount of peace in this journey. As I attain more information, I feel empowered and encouraged. I now feel as though I can share with others our experience and hopefully take that crushing despair and sting that I first felt out of the journey for those of you who are first starting out!
I want to add that my four year old is so much healthier now! We are taking him to a new dr because there are still many issues that we are dealing with, but over all I can tell he is doing so much better on his new diet. We just did another allergy test (a blood panel taken from a prick on his finger tip) and I hope to find out more information soon.
Thanks for sharing in this journey with us!
Miri
I was simply and utterly devestated when we were told that my 4 year old son could not eat wheat or dairy. I didn't even know what that meant or where to begin. We left the allergy dr's office in shock and with no information. I was on my own and I felt very lonely and afraid.
The process has been a difficult one, and in the beginning I was angry, I cried, pleaded with God (WHY US, WHY my SON?!) Going anywhere is still a struggle, as is going to any get together that revolves around food (kids parties are the hardest). I have to bring my son's gluten/diary free food with us everywhere we go. And, for thanksgiving I had to bring him an entire meal when we went away for our overnight trip. But, things have certainly gotten better. I feel a lot more calm and I feel like the Lord has given me a tremendous amount of peace in this journey. As I attain more information, I feel empowered and encouraged. I now feel as though I can share with others our experience and hopefully take that crushing despair and sting that I first felt out of the journey for those of you who are first starting out!
I want to add that my four year old is so much healthier now! We are taking him to a new dr because there are still many issues that we are dealing with, but over all I can tell he is doing so much better on his new diet. We just did another allergy test (a blood panel taken from a prick on his finger tip) and I hope to find out more information soon.
Thanks for sharing in this journey with us!
Miri
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