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Comfort Food

Comfort Food

Flourless Pizza Crust!

January 5, 2019

Ah…good people…this one comes to you with lots of pictures!

My friend,  Susan,  mentioned, that cauliflower crust is labor-intensive. Well, I recently discovered that making pizza from store-bought dough is quite time-consuming.  With store bought, ready-made dough, you still have to knead it, rest and proof it so you can work it into shape without it springing back on you.  Not exactly a time-saver!

NOTE: Cauliflower crust is super easy to form and, to make it easier on you, many grocery stores offer bagged, “ready-riced” cauliflower in both the fresh and the freezer sections. Obviously, this saves a lot of  and mess!  Also, I found that if  prepare a bunch of  cauliflower in advance, I can freeze some and have my own ready-made cauliflower. It really makes the process quite fast!  I do recommend the fast route!

For those of you who own a fancy food processor, it won’t take long to grind down your cauliflower into rice-sized bits. You do have to chop the head into pieces! Believe it or not, the only food processor I own is a $12 mini chopper so I riced my cauliflower in batches.  Also, you can use an old fashioned cheese grater.

Obviously, from these photos, I did not make anything close to a vegetarian pizza.
But that would be so easy. It is only a matter of selecting veggie toppings.

My crust came out great! It was so good, I made another the next day, using pesto in place of tomato sauce.

So if you want a veggie-intensive, keto-friendly, gluten-free pizza crust, follow these steps below.

MAKING CAULIFLOWER PIZZA CRUST

  • Preheat your oven to 400 degrees.
  • Place 2 cups riced cauliflower (purchased, grated, or processed) a frying pan.
  • Keep on low heat, stirring so it does not turn brown. This removes liquid. You will see the steam rising. I stirred mine for 5 to 6 minutes.
  • Place your dried and heated cauliflower in a shallow dish and stick it in the freezer while you prepare the rest of your pizza.
  • Into a new bowl, add 1-1/4 cups grated parmesan cheese (not the powdered stuff from the cardboard carton, use the grated cheese from the cheese section).
  • Add to this 1 beaten egg and incorporate
  • When your cauliflower is cooled, add it to your cheese/egg mix and incorporate well.
  • Onto any sheet you like for baking pizza, place parchment paper. Place your crust mix into the center and press to form a nice round shape, about 1/8 inch thick.

  • Place your crust into your 400 degree oven for 20-25 minutes. You will see the crust edges beginning to turn brown.
  • Remove it from the oven and let it sit a minute or two.
  • Have your toppings and sauce at the ready.
    TIP: If you don’t want to use a tomato sauce, try using  Pesto Sauce instead!
         
  • Now, ladle on about half a cup of your favorite tomato sauce (or use Pesto!), covering your crust but not so much as to make it soggy.  (I used one from a jar. You can purchase pizza sauce as well, make your own, or simply spread on 1/2 a cup of Hunts plain old tomato sauce from a can. It’s your call! ) 
  • Next, sprinkle a generous amount of Mozzarella cheese.
  • Next come your toppings. Meat, no meat, as you wish. Pizza your way!
    I had Mozzarella cheese; sautéed  mushrooms; fresh oregano; sausage and pepperoni.
  • Last, a bit more cheese, for show.
  • Pop it in the oven for 10 to 15 minutes and… voila! You have flourless pizza!
Comfort Food

20 Minute Lentil Heaven

January 26, 2018

These days, it’s a challenge to find a dish you can serve to everyone, from your manliest meat-eater to your weight-watcher, the animal-conscious vegan or even a diabetic. Here’s a fast and tasty way to provide bowl full of heavily health in only 20 minutes that’s good enough and healthy enough for almost any diet!

Red Lentils are low in fat, loaded with protein and fiber, and chock full of heart-healthy folate and manganese. They are also pretty to look at, which makes them festive enough for company. The best part? They are extremely easy to prepare because, unlike green or brown lentils, red lentils are very quick cooking, i.e., no soaking,  no waiting.

With it’s fresh splash of lemon and bright mint, this recipe will bring a bit of the Mediterranean to your soup bowl and it will keep you feeling full for hours.

EASY RED LENTIL SOUP

In a small soup pot, boil 2 cups of salted water and add to it:

  • 1 Cup red lentils
  • 1 large, or 2 small, minced garlic teeth
  • 1 Tsp. dried, flaked onion

Simmer about 15 minutes, until lentils are soft. Now add:

  • 1 Can “no salt” diced tomatoes. Your choice, but I prefer to add & control my own salt.
  • 1 Tsp. fresh Italian flat parsley, chopped
  • 1 Tsp. fresh oregano, chopped
  • 1 Tablespoon fresh mint leaves, finely chopped
  • 2 Tsp. fresh or jarred lemon juice. Use more or less, to taste.

Simmer soup about 5 more minutes. Add salt to taste and serve.

Notes:  Garnish with fresh Mint or Parsley. Use fresh tomatoes, if you like. Add carrots if that appeals to you.  I did not need to use any type of flavor “cute” or powder as the lentils, garlic, salt I used and fresh herbs created a lot of flavor!

Comfort Food

Caldo Verde, Gringa Style!

January 13, 2018

On a cold day, this soup will bring happy tears to your eyes and warm you to your socks.

I had read that Caldo Verde, a traditional Portuguese soup, was the considered by some to be the comfort soup of all comfort soups and, on this unusually chilly Florida day, it did not disappoint.

Traditionally, Caldo Verde is prepared with true Portuguese sausage called chouriço or linguiça and kale. Since I have never followed a recipe, (or for that matter any agenda one hundred percent), and as I don’t live near a Portuguese butcher, I decided to use the sausages available to me in my local store. I also went for  spinach over kale, because I thought it would appeal to my peeps.

I used both a smoked Polish sausage and a house-made Italian from Publix. I think the smoke factor matters here, but if you have liquid smoke, you could add a few drops of this.

When you create your version of Caldo Verde, try it with the traditional kale (removing the stems) or collard greens (again, sans stems), or a combination of these and/or spinach.

This soup turned out to be dreamy warm, hearty, filling and delicious!
It was a meal in itself.

PORTUGUESE CALDO VERDE, My Way

Into a pot full of salted, boiling water (about 4 cups), add:

  • 3 large, russet potatoes, chopped into big chunks
  • 1 large, white sweet potato, chopped into big chunks (this is non traditional)
  • 1 cube of chicken stock flavor
  • Pinch of salt & pepper to taste

Boil for 20 minutes, until the potatoes are fork-tender.

While the potatoes are cooking, into a heavy pot or Dutch oven, sauté together:

  • 3 slices of smoked bacon
  • 6 sliced or quartered large links of Portuguese or hot Italian sausage (or you can use Andouille, or any smokey, spicy sausage)
  • 3 Large teeth of garlic, minced
  • 1 Medium onion

Sauté until the fat is rendered from the bacon and sausage and the onions and garlic are clear.  You’ll notice the sausages are beginning to brown or caramelize. Now just set all this aside.
Do not toss the fat/oils!

Return to your pot of potatoes and with your favorite hand tool, smash them roughly, enough so that they are both creamy and chunky. Do not change the water! Just take your potato smasher and mash it all up until you see both creamy and chunky.

Place your pot of potato mixture on medium low and add all the sausage, bacon, onion and garlic mix to this,

Now, slice up 3 cups of baby spinach OR kale OR collard greens and add to the pot.

Cook another 10 to 15 minutes and serve with grilled, buttered bread.

 

Breakfast

Delicious, Easy Rice Fritters w/Basil & Parmesan

December 22, 2017

Don’t toss that old, cold rice!

Instead, turn it into tasty rice fritters good enough to serve as a starchy side dish or to pack as a  yummy snack that can be eaten warm or even at room temperature.

I whipped these up –f rom start to finish – in 20 minutes. Then I  packed up what I didn’t eat to take to my teen son who never lets a good munchie snack go to waste.

Here is all you will need to do.

In a bowl, mix together:

  • 2 Cups of cold, or room temperature, left-over rice.
    I always use Basmati but any white rice will do. Also, my rice was actually days old!
  • 2 Eggs
  • 1 Medium sweet, white onion (Spanish or Vidalia), minced well.
    I ground up mine in a simple, $12 mini electric chopper. I don’t even own a food processor!

Now, into the mix, add the following:

  • 1/2 Tsp good salt (Kosher,  Himalayan, Celtic or Sea Salt)
  • Pepper to taste
  • 1 Tbsp Corn Starch (Grain- and Gluten-Free folk, use Tapioca Starch)
  • 2 Tbsp Flour (I used Quinoa Flour and Gluten-Free people will want to do this, but regular white works fine)
  • 1/2 Cup Italian Bread Crumbs (Gluten-Free eaters, substitute Quinoa Flour).
  • 1/2 – 3/4 Cup of Shredded Parmesan Cheese
  • 10 – 12 Fresh Basil Leaves,  finely chopped.
  • 1 Large tooth of garlic, or 2 smaller teeth, minced well

Mix everything above very until all your ingredients are fully incorporated.

 

COOKING INSTRUCTIONS

In a large skillet or frying pan, heat 1 tbsp light olive oil with 1 tbsp butter until very hot.

  1. Using a medium-size serving spoon, scoop and shape rice balls to the size of a ping pong ball.
  2. Place the rice ball in the hot skillet, pressing down with a fork or spatula until they flatten out a bit.
  3. Cook until one side is golden brown and crispy, about  1 minute or a bit longer.
  4. Then turn and cook again until crispy, about 1 minute or a bit more.

TIPS: Feel free to add more Parmesan if you like. Switch up your spices or used a seasoned salt. You might want to try dill, then serve with a dipping roulade sauce. This recipe is open to versatility and creative experimentation!

Comfort Food

You Won’t Believe it’s Vegan!

October 12, 2017

Okay people. I’m not gonna lie.
I can’t believe I made this and I also I can not believe it is vegan, gluten-free, low-cal, spicy and deliciously filling!

This soup was inspired by my beautiful friend, Sanchia, who, as a “Taoist Vegan,” abstains from eating the five pungent vegetables; green onion; garlic; onion; chives; and leeks.

I am not nearly as evolved as my friend so as I said, this is a “Sanchia Inspired” dish.
I did use quite a bit of garlic and even some cheap,  dried onion flakes.
I’m just not ready to give up the pungent…

Also, for meat-eaters who have a hard time getting excited about diving into a pile of vegetables, this is a truly delicious way to fill up on healthy squash that tastes smokey, spicy, and dare I say it? more than a tad Manly!

NOTE:  If you’re a vegetarian who consumes dairy, go ahead and use regular sour cream and even add some Monterrey cheese at the end, melted on top!

HERE IS WHAT TO DO:

  1. Turn your oven on to 400.
  2. Into any oven-friendly dish or tray of your choice, place:
    1 Spaghetti Squash (or any type of Squash of your liking), crudely cut into about 3 or 4 pieces, skin on. That’s right. No fussing with peeling.
    1 Large, Red Pepper, cut into about 3 chunks, pith and seeds removed.
    3 Large garlic teeth, skin on (you will easily remove the skin once roasted).
  3. Sprinkle a few tablespoons of White Truffle Oil OR Extra Virgin Olive Oil over the vegetables, and some Sea Salt.
  4. Bake for 30 minutes, or until fork-tender.
  5. Now, using a cloth to hold the hot squash, scrape out your softened squash meat with a large, sharp-edged spoon into a large soup pot.  This is going to go onto the stove.
  6. Pop the softened, roasted garlic teeth right out of their skin and toss them into the soup pot.
  7. Place the roasted peppers into the pot as well.
  8. Add 2 cups of water and two teaspoons of vegetable broth base or cubes.
  9. Now, into the pot with the Squash, Peppers, Garlic & Water, ADD:
    1/2 teaspoon of Chipotle Powder (or a teaspoon of Chipotle Chilis from a jar or can)
    1/4 teaspoon of Chili Powder
    1/2 teaspoon of freshly grated ginger root
    1/4 teaspoon onion flakes (mine, no kidding, are from a Dollar Store)
  10. Take out your hand blender (or toss the concoction into a good blender) and blend until very smooth.
  11. Simmer on low until you are happy with the flavor, about 20-30 minutes.
  12. Ladle your soup into a bowl.
  13. Swirl of Dollop a tablespoon of Vegan Sour Cream.
  14. Shed a few fresh Thyme Leaves onto the top. If you don’t have fresh thyme, that’s ok. Just sprinkle fresh parsley or oregano for decoration and a bit of flavor.
    I have a sense that a bit of Fresh Mint could be very interesting!

TIP: To create my “swirl” design, all I did was spoon some of my sour cream mixture into a small plastic baggie. Then I snipped a corner and piped! Easy, breazy!

This would be lovely served with some warm, grilled herb bread.

SUBSTITUTIONS:

If you are not vegan, just use regular sour cream!
If you don’t have fresh ginger, use powder ginger! Ditto for the thyme, but try to grind it up before adding if it’s dry. This will bring out the flavor.

 

Breakfast

All Eggs are Not Created Equal

September 27, 2017

I love eggs.  I eat them poached, coddled, fried, boiled, scrambled or as an omelette. Sometimes nothing hits the spot better than a simple egg salad sandwich on squishy white bread with crunchy lettuce. (Okay not healthy, but this is one of my guilty comforts!) When I order Chinese, I always have the Egg Foo Young, basically a Chinese frittata.

Eggs are personal. Some people just can’t eat eggs. On the other hand, I once cooked for an ova-lactate vegetarian who could eat eggs all day long. Then there are my vegan friends who don’t eat any animal products at all. Others eat only the whites, but  I love the entire egg, especially the yolk. These are all personal choices and to be respected.

(Some of my vegans make the argument that they don’t eat eggs because all eggs are a potential life, a position that for me holds no water. Eggs are a byproduct of a hen. Whether there is a Rooster hanging around or not, that little lady is going to drop that egg no matter what. To my thinking, if the egg isn’t fertilized,  it’s not really a potential life, is it?).  

Before moving to Panama, I pretty much thought an egg was an egg was an egg. I couldn’t have been more wrong, but I only knew what was around me.  Before Panama, I had switched to organic eggs after hearing  the Buddhist monk, Thich That Hahn explain that “If you are going to eat an egg, eat a happy egg from a happy hen.”  But I learned that “organic”  doesn’t guarantee the hen is raised in a happy environment and these so-called organic eggs tasted and looked about the same to me with a very pale yellow yolk inside a runny liquid white.

It’s not all about taste for me.  No, I’m not an activist vegan for several reasons, but I do respect their cause and their commitment.  And, if you haven’t gone online to view how hens are treated at the big egg factories, please do. It is not pleasant. There is nothing remotely good,  appetizing or humane about factory farming.  It’s destructive and cruel. But it lines the pockets of the big companies and it does offer a less expensive product for people who need to shop economically.  The latter point I understand and I have chosen, on my tight budget, to cut corners elsewhere so that I can pay for my happy eggs. My local supermarket, Publix, now offers at least three farm-raised egg options, indicating, at least anecdotally, that the mainstream demand for fresher eggs seems to be increasing. (Links to some of these companies are posted, below.)  When I support a company selling “pasture-raised” eggs, I am supporting the local farmers who provide product for these labels. 

It wasn’t until we moved to mountains of Panama where my neighbors had hens that I had my Come-To-Jesus moment.  These eggs, even those from the supermarket, were delicious!  They were rich, rich, rich! The yolks were a deep cadmium yellow, brighter than a school bus, nearly orange and at first I was actually startled by the intensity of color.  These gorgeous yolks sat in a firm albumen that stood up on its own when you cracked it into a pan.

With fresh eggs, the white around the yolk will stand firmly after cracking. Note the color of the yolk.

All Panama eggs have brown shells.  I’ve never seen a white-shelled egg in Panama, but I think this speaks only to the breed of hen. In Mexico, eggs are white and often called  “blanquillos” meaning whites.  The only drawback to having brown eggs is that if you have little ones, it puts a damper on Easter Egg-dyeing fun … but my neighbor’s hens laid pastel colors eggs, shown in the featured picture for this post, and I was able to get some color on these.

Panama spoiled us forever. I could purchase eggs from my neighbor, Rumelia, for .15cents per. Further up the road, Grandma Gloria , who loved my cakes but who was reluctant to use her propane gas for baking, would share her pastel colored eggs in exchange for some of my oven treats. And at one point, we had a few hens of our own and Honey Bun, the prettiest, sweetest and cleanest hen ever, would come up onto my porch at 7 am, sit outside my kitchen, lay an egg and leave it for me under my table.

The flavor of an egg from a pasture-raised hen is so notably richer that my brother Nicholas, who lives lives in California where there’s a lot of conscious eating going on, exclaimed that the eggs he ate at my Panama house  were the best tasting eggs he had ever had. Ever. And he’s traveled the world.

When we moved back to the USA, my son William, who had grown up on Panama eggs, declared that he simply could not eat the supermarket eggs sold in the USA.  So I resolved to spend the big bucks!  A dozen eggs from pasture-raised hens will cost me anywhere from $4.50 to $5.99 (occasionally more). They are not quite as good as our Panama eggs, but they are noticeably better than the factory raised eggs with their pasty yellow yolks and runny whites.

Note of caution:  “Organic” does not mean cage-free. And “Cage-free” does not necessarily mean “Pasture-raised.”  “Free-range” might mean that a hen has one square foot of space.  So it’s best to get acquainted with the companies who are selling you your eggs. It’s not hard to do: A good company will have a website that answers all your questions under it’s FAQ section. Read on for links…

Here are links from two of the companies I purchase eggs from here in Florida.e Happy Eggs,  Nellies.  You will find good explanations of the differences between “free range,” “cage free,” and “pasture raised.”

 

 

 

Comfort Food

Mediterranean Inspired Red Lentil Soup

June 19, 2017

We are attracted to food as much by color as by flavor.To my eye, red lentils have always looked so much more appealing than the typical, muddy-colored lentils I usually cook up with a big old ham hock. Their color lies something between creamy orange sickle and apricot.
Plus, they have the added benefit of cooking up pretty quickly.

The pretty soup took only 25 minutes to make … from beginning to end, yet it has a surprising medley of flavors going for it. It’s has  a bit of heat, a touch of tang, and a few surprises. Plus, it is super quick and easy to prepare.

Here’s how I did it.

RED LENTIL SOUP WITH MINT & BASIL

Into a deep sauce pan or soup pot, dribble 2 tablespoons of good olive oil.
To this, add:

  • 2 claws garlic, minced
  • 1/2 cup onion, chopped
  • 1 medium tomato, chopped
  • 1 medium carrot, chopped
  • 1 small potato, cubed

Sauté the above mixture about two minutes, then add:

  • 1 cup water (adding more as needed as the lentils cook)
  • 1 cup red lentils
  • 1 tbsp vegetable bouillon, photo below (or 1 chicken stock cube)
  • 2 tbsp real butter or good butter substitute. I use Earth Balance in just about everything.
  • 1 tbsp paprika
  • 1 tsp curry powder
  • 1/4 tsp turmeric (optional)
  • 1 shake of nutmeg
  • 1/4 tsp red pepper flakes
  • 1 tsp rice vinegar or white vinegar (or lemon juice). Do not overdo the acid.

Allow this concoction to cook until the lentils are nearly soft, about 10- 15 minutes.
Then add:

  • 10 leaves freshly chopped basil leaves
  • 10 leaves freshly chopped mint leaves

Simmer until the lentils are soft, the carrots and potatoes soft to bite, but not mushy.

TIPS: If you’re a meat-eater and  want to make this into a heartier meal , add 8 ounces of breakfast sausage a few minutes after adding the lentils. Add by breaking the raw sausage up with your fingers or a wooden spatula in order to make small, bite sized bits.  Serve with warm bread or croutons.

Comfort Food

Left-Over Lift: Arroz con Pollo

March 5, 2017

Arroz con Pollo is a staple of many Latin American households and there are as many ways to prepare it as there are moms and grandmothers.  I make it the way I was taught by my neighbor in the Panama Interior, with a few spins of my own.

What’s even better is Arroz con Pollo is versatile; serve it hot or cold, and it’s easy to put your own spin on it using whatever feels right to you, or what makes sense from your fridge on any given day.  Leave out the chicken and bingo! Now you have a Vegetarian/Vegan dish! 

My recipe is perfect for both left-over chicken and left-over rice.  I don’t always make it with left-overs. I’ve been known to gently poach chicken breasts and then hand-shred them. But that’s just not necessary. And if you are using freshly cooked rice, chill it before blending it into the dish.

This past Saturday was “beach out like a whale” day which  in my house. means lots of binge TV and binge food, including super market fried chicken.

On Sunday, I was  left with an ample amount of tender chicken under the cold, crusty, greasy skins.  I also had a decend amount of cold, left-over chinese take-out rice (let’s not discuss that binge!) — perfect since this recipe uses cold rice.

I peeled and tossed the chicken skins, shredded the tender meat, and set it aside.

ARROZ con POLLO

  • Place two cups of cold, cooked, white rice into a large bowl. If you have freshly cooked rice, spread it out in a wide dish and refrigerate 1/2 hour.

    To the rice, add the following, adjusting quantities according to taste.
  • 1  or 1-1/2 cups of shredded chicken breast
  • 2 Tablespoons sliced green (or black) olives
  • 1 Teaspoon of caper berries
  • 1 Very thinly sliced or shredded carrot
  • 1/4 Cup chopped cilantro
  • 1 Teaspoon soy sauce
  • 1/4 Cup green peas (Frozen…then run under warm water.)
  • 1/4 Cup corn (Frozen is fine, just run under warm water.)

As a main course, I was taught to serve this warm and always together with a light, crispy and simple salad with Russian dressing. Personally, I love the warm rice dish together with the crisp cold of the salad.

TIPS: This is such a versatile and deceptively filling way to eat rice and chicken so change it any way that works.

  1. Add chopped celery tops (the light green only) or celery heart.
  2. Make it without the chicken and you have a Vegetarian/Vegan dish.
  3. Toss in a little olive or caper juice, or even a squeeze of lemon or vinegar
  4. Some people add chopped tomato
  5. Remember: Use cold rice. It’s easy to quickly chill freshly made rice.
  6. Serve hot or cold, as a side dish or as a main course.

image

 

 

Comfort Food

10-Minute Mushroom Soup

October 25, 2016

With all the healthy food I post here on With Love and Butter, you might be shocked,okay,  even disgusted, to discover that I have some truly appalling choices when it comes to what I consider “comfort food.”  But hey, it’s personal, isn’t it?  Doesn’t everyone have a closet comfort food they’d rather not admit to the world? Some sinful, completely non-gourmet slop you eat when you have the house to yourself, curtains drawn, shutters closed, snuggled up in front of the TV?

So here is my confession, the greasy, salty, truth. My go-to favorites usually come from 1. a can and 2. they’re loaded with sodium, usually 800 or 900 mgs.,  enough send the needle on my scale soaring at least 4 extra pounds the next morning, and zoom my blood pressure into the stroke zone.

Give me tamales (I’m not even a little discerning; they can come from the Dollar store!), or mushy, sugary kid-friendly Ravioli, also a frequent dollar find. I’m good for the whole can. Also,  I’m not above devouring  a couple of eggs poached atop a greasy plate of canned corned beef hash, extra crispy on the bottom, occasionally topped with a slice of melting, cheese (um, more salt!).  But my all-time favorite, sinful, salty satisfier is Campbell’s Cream of Mushroom Soup, usually made with Half & Half, and dotted with gooey, melty bits of cheese. There’s just something about that combination that takes me to an emotional comfort zone rarely found anywhere else but the occasional bowl of warm Mac ‘n Cheese.

Sure, I can cut down on the salt by choosing the so-called healthier version, but check the label. There’s still a load of sodium in there plus, I usually end up adding more.

Finally, speed is a factor. When you are in need of an emotional food high, comfort food is something you need now.  No waiting. So I came up with an admittedly still slightly sinfu– l but much healthier — home version and it took only 10 minutes. That’s no lie.

10 MINUTE MUSHROOM SOUP MAGIC

  1. Melt 3 tablespoons of your favorite healthy butter substitute in a saucepan. To this, add:
  2. 1/2 Sweet, white onion, very finely chopped. Let this cook a few minutes, until the onions are clear but not burned. Now add:
  3. 1 Teaspoon of finely chopped, fresh Tarragon.
    TIP: Substitute fresh Thyme if you have it. Now add:
  4. 1 cup finely chopped, white mushrooms.
    TIP: I like to leave my mushrooms uncovered, in the refrigerator,  for a few days. They develop a deeper flavor as they dry out a little.  Stir these until the mushrooms are supple, about 2 minutes. Now add:
  5. Salt & Pepper to taste.
    I used very little salt and I like the pink, Himalayan, Kosher, or Sea Salt.  Now add:
  6. 1 Cup of Half & Half (or any non-dairy creamer that you like, but nothing sweet!)
    (TIP: If you want to save calories, use milk. We are going to thicken this in a moment.)
  7. Once your mixture is bubbling away, grab a tablespoon of Gluten-Free Flour (or regular, white flour if you use that but I find the Gluten-Free flours tend to incorporate easily, without needing to make a roux. Also, I use my fingers to sprinkle it gently over my mixture, like a fine snow. Then quickly whisk it in to avoid clumping.  If your soup seems to loose and you want it thicker, just sprinkle in more, a half teaspoon at a time.

Voila! You’re all done! Now you have a rich and creamy, home-made mushroom soup with very little salt, the benefits of fresh mushrooms, onions and herbs, fit for company!

DON’T FORGET: You may substitute Fresh Thyme for Tarragon, and if you don’t have fresh herbs, just use dried.

Comfort Food

Absolutely Delicious Spinach

August 9, 2016

Spinach is a funny vegetable. Kids and adults can claim to love it or loathe it, but for me, almost anyone will love it if it’s prepared in a tasty way.

When my son’s girlfriend, Sabrina, a self-proclaimed disliker of the green stuff, ordered and then devoured yummy, warm and cheesy spinach appetizer at a local restaurant, I put my mind to creating a spinach dish that would be just as tasty, but healthier.

Not every mom is as lucky as I am when it comes to kids and vegetables, especially spinach.
William eats just about anything, but when he was little, I didn’t know if this would hold when it came to something like spinach. So I would prepare what we simply called “green noodles” as my way of adding this healthy vegetable to his diet.

The recipe below blends my “green noodles” idea with the comfort of the creamy, warm and cheesy restaurant dip.  So it’s not just for kids.
It’s super as a side dish but also filling enough to eat on its own.
The bonus is that it serves up the warm comfort feeling of something like Mac & Cheese, but definitely healthier!

Here is how I prepare spinach for even the most finicky guest or visiting child.

Oh! And if you like gooey, creamy, hot spinach dips, you and your guests will devour this comforting and tasty side dish.

PREPARATION

Finely mince, and I do mean mince,  two cups of lovely, tender baby spinach (or one cup per person) until the leaves are teeny tiny. Do not cook. Just set the pile aside on the chopping board.

  1. Boil the right amount of tiny pasta until done. I measure out about 1/2 a cup, dry, per person.
    For the pasta here, I used Orzo, but you can also use little stars, or other really small pastas. I do not recommend larger noodles and wouldn’t suggest any thing bigger than an elbow macaroni.
  2. Drain pasta and return to the hot pan it was boiled in.
  3. Immediately add 3 tablespoons of good butter so it will melt into the pasta.
  4. Toss in all the uncooked, minced spinach.
  5. Add 1/4 fresh, grated parmesan cheese.
  6. Add 1/4 sour cream or creme fraische.
  7. Salt & pepper to taste.
  8. Stir until the butter, parmesan and sour cream are well combined.
  9. Top with fresh, grated parmesan.

image

TIP: If you eat gluten-free, simply substitute wheat pasta for a Quinoa or Rice pasta.