Manhattan Clam Chowder

     A snowy day deserves some soup, don't you think? Even though this snow was considerably less than what was originally expected it tacked an extra day onto my three day weekend, giving me some extra time to get some things done that I've been meaning to do for ages. (Like catch up on paperwork and update this poor neglected space.) The 4WD truck is broken too so I may be here a while.

     This bowl is full of colorful vegetables that are so good for you. It's loaded with clams, and has just a tiny bit of bacon in it that you could leave out if you want to, but please don't. The depth of flavor it adds is phenomenal. A big bonus? It comes together quickly and doesn't take hours to cook. That gives you plenty of time to go out and build that snowman, just in case you're so inclined. 

Manhattan Clam Chowder
adapted from this Better Homes and Gardens recipe
Ingredients:
3 cans (6.5 oz) minced clams
8 oz. bottled clam juice (1 cup chicken broth will do in a pinch)
2 slices of bacon -I used 4 slices of pre-cooked bacon (the kind you can buy already cooked) and some avocado oil- see note*
1 cup diced celery
1 medium carrot, diced (about 1/4 cup)
1 med. onion, diced
1 sweet red pepper, diced
2 cups cubed potatoes (I used Yukon Gold)
1 tsp. dried thyme
1/8 tsp. ground cayenne pepper
1/8 tsp. ground black pepper (I just gave it a couple of healthy grinds)
1 dried hot red pepper (optional)
1 can diced tomatoes (14.5 oz) undrained

Directions:

• Drain canned clams, reserving juice; set clams aside. Add enough water to reserved clam juice to equal 2 cups. Set juice aside.
• Dice bacon. Saute over medium heat until crisp. Remove bacon pieces and drain. Reserve 2 Tablespoons drippings in pan. *Note: I diced 4 slices of pre-cooked bacon and then gently sauteed it in a couple of Tablespoons of avocado oil (olive would be good too). I may be disillusioned, but I think it might be just a little bit better for me than straight bacon grease.
• In the reserved bacon grease or oil, saute celery, carrot, onion and red pepper until tender.
• Add the reserved 2 cups of clam juice and the 8 oz. clam juice or broth. Stir in potatoes, thyme, cayenne and black pepper. Add the whole dried pepper if desired. (It gives a little zing.)
• Bring to boiling; reduce heat. Simmer, covered, for about ten minutes until vegetables are tender. 
• Stir in reserved clams, bacon and undrained tomatoes. Return to a boil, reduce heat and cook 2 to 3 minutes more until heated through. Remove the hot pepper before serving. Enjoy!

Jeweled Golden Rice with Cherries

    
     Cherry season is an anxiously awaited event in my household.  Even though the price is dear, I can't resist stocking my refrigerator with the luscious ruby-red orbs, and keep a bowl on the counter for popping in my mouth every time I pass by. In addition to being delicious, they're a nutrition powerhouse, fiber rich and full of antioxidants. Way better than bon-bons for you, but with the same "curb appeal."

     This summer rice salad showcases both sweet (fresh) and tart (dried) cherries. I don't even know where to start describing it. Saffron and curry scented rice, tangy and sweet cherries, crunchy pistachios and cashews, bursts of celery and chives, citrus and ginger dressing- it all comes together perfectly to make a mouthwatering bite. It pairs perfectly with grilled chicken or pork, but will easily stand alone as a delightful vegan (and gluten free!) main dish.

Jeweled Golden Rice with Cherries
from Eating Well, June/July 2006

Ingredients
1 cup brown basmati rice
1 can (14 oz.) reduced-sodium chicken (or vegetable)broth
1/3 cup water
1 Tablespoon curry powder (your favorite)
1/2 teaspoon turmeric
1 generous pinch crumbled saffron threads
3 Tablespoons canola oil (I used walnut oil)
1/3 cup lemon juice
3 Tablespoons honey
1 Tablespoon freshly grated orange zest (I used dried)
1 Tablespoon minced fresh ginger (I grated the ginger)
1/4 teaspoon salt
2 cups chopped celery
3/4 cup coarsely chopped dried cherries
1/2 cup chopped scallions or chives, divided
1 cup fresh dark sweet cherries, pitted and chopped
3/4 cup unsalted nuts, chopped -pistachios, almonds and cashews recommended- divided

Instructions
1. Combine rice, broth, water, curry powder, turmeric and saffron in a medium saucepan. Bring to a boil,stir once, cover with a lid. Reduce heat to low (simmer) and cook until the liquid is absorbed, about 35 minutes. Remove from heat and let stand, covered 5 minutes. Fluff with fork.

2. Combine oil, lemon juice, honey, orange zest, ginger and salt in a large non-reactive bowl. Stir in the cooked rice, celery, dried cherries and 1/4 cup chives or scallions. Cover and refrigerate for at least 1 hour. (up to 2 days)

3. To serve, fold fresh cherries and 1/2 cup nuts into the rice mixture. Serve at room temperature, garnished with the remaining 1/4 cup scallions/chives and nuts.

Spicy Curried Butternut Red Lentil Soup

     I may regret (or even deny) ever saying this, but I really would love to have just a little bit of that snow that other people are getting. Just a little bit, mind you. Not this much. Enough to be able to enjoy a day of being snowed in, but not enough to make my driveway impassable. Is that asking too much?

     I'm pretty sure I'd make soup. Maybe this one. Just spicy enough, with tender little chunks of butternut squash that create bursts of sweetness as they melt in your mouth. Perfect for a day of staying inside and looking out. I'll be flushing some ice cubes and wearing my jammies inside out and backwards tonight. Think that'll work?


Spicy Curried Butternut Red Lentil Soup
Ingredients
1 Tablespoon olive or coconut oil
1 medium to large onion, chopped (small dice)
1 Tablespoon ginger root, grated or diced (Freeze your ginger root, and it grates beautifully.)
1 butternut squash- peeled, seeded and cubed (smallish cubes, about the size you'd cut potatoes for potato salad) My butternut squash was about 2 pounds.
1 can light coconut milk
2 cups dried red lentils, washed
1 quart broth (vegetable or chicken)
1 Tablespoon curry powder
1/4 teaspoon cayenne powder (or to taste)
Salt to taste

Directions
Heat oil (medium heat) in large soup pot.  Add onions and ginger and cook until onions are translucent.
Add curry powder and cayenne, and cook a few seconds until fragrant.
Add remaining ingredients. Bring to a boil, reduce heat and simmer 30-40 minutes, or until lentils and squash are tender.  If, during cooking, soup gets too thick, add water or broth as needed. (Check often to make sure the lentils are not sticking to the bottom of your pan.)
If you prefer a smooth soup, use a blender (careful- it's hot!) to puree. I usually blend about 3/4 of the soup, and then add it back to the rest. That way there are still some chunks of sweet butternut in the soup.

Cherry Almond Coconut Breakfast Loaf- Gluten Free

  

     It’s a "misty, moisty morning" and the dogwoods seem to have appeared overnight, mingling with the redbud trees to make a glorious spring pageant. After Saturday’s rain I can smell the earth just begging for the tiny little tomato plants growing in the windowsill. Spring has sprung.

     The warm weather and longer daylight hours have rekindled my enthusiasm for bringing my camera back into my kitchen, so I'm going to try to be more consistent with posting on my little blog. There are lots of things waking up around here that I can't wait to share!

   

  

     Sunday morning I woke up early, before the rest of the household stirred, and prepared these little loaves for breakfast. The original recipe for this lovely gluten-free-no-added-sugar-breakfast/snack came from Anja's Food 4 Thought. I changed it up just a bit to accommodate what I had on hand, and these loaves were the serendipitous results. As tasty as they were wholesome, they were a delightful addition to our morning. They disappeared so quickly that next time I'll be sure to double the recipe. Hmmm... Pineapple and macadamia nuts maybe?

     

Cherry Almond Coconut Breakfast Loaf

adapted from Anja's Carrot Coconut Breakfast Loaf

Ingredients

3/4 cup almond meal (I used almonds ground in my food processor.)

1 tsp. baking soda

1/2 tsp. cinnamon

2 eggs

1/2 tsp. vanilla extract

1/4 tsp. almond extract

1/4 cup coconut oil

1/2 cup mashed banana (about 2 medium bananas)

1/2 cup dates, pitted and chopped (If your dates stick together while chopping, sprinkle with some almond meal.)

1/2 cup carrots, grated

1/4 cup desiccated coconut

1/4 cup almonds, chopped

1/2 cup cherries (sweet or sour) pitted and chopped

Directions

• Preheat oven to 375° F (180° C). Line three small loaf pans (or one standard size loaf pan) with lightly greased parchment paper.

• In a small bowl, mix together almond meal, baking soda and cinnamon.

• In another bowl, mix together eggs, extracts, coconut oil and mashed banana. ( I had trouble with my coconut oil not mixing well with the other ingredients, so I whirled the mixture around a few times in the food processor.)

• Add almond meal mixture to wet ingredients; stir.

• Gently stir in the remaining ingredients. Mix well to ensure that the chunky bits are evenly distributed.

• Pour batter into prepared loaf pan(s) and bake for 40 minutes (35 for smaller loaf pans) or until a cake tester in the center of the loaf comes out clean.

White Chicken Chili

    
     Who says chili has to be red? Not me. One of my favorite kinds of chili is this white chicken one, which really hits the spot when the weather starts getting cooler. Several years ago I was unable to eat tomatoes in any form, so this chili was  the one I turned to. I can eat tomatoes now but I still love this as a change of pace from the beefy tomato based ones usually associated with the name.  

     This is a heart healthy recipe, especially if you stick to low sodium chicken broth and beans. If you can only find regular beans, rinsing and draining them helps to remove excess sodium. (Another option would be to use dried beans that you've pre-soaked.) A heart healthy topping would be avocado, one of my favorites with any kind of chili. Spice it up with peppers and salsa, and it'll keep you warm from the inside out!

White Chicken Chili
3 chicken breast halves (about 1 1/2 lbs.) cut into small cubes*
1 large onion, chopped
2 cloves garlic, chopped
2 Tblsp. olive oil
1 qt. chicken broth (homemade or canned)
2 small cans chopped green chiles (I used some Hatch chiles that I'd roasted and frozen- yum!)
1 bag frozen white corn (or canned)
3 cans white beans, drained**
2 tsp. cumin
1/2 tsp. black pepper
cayenne or white pepper to taste (I love the spiciness that the white pepper gives it.)
For garnish:
shredded pepper-jack cheese
low fat sour cream
fresh cilantro
chopped avocado
salsa or hot sauce, green or red

• Saute chicken, onions and garlic in olive oil and spices.
• Add rest of ingredients (except cheese and other garnishes) and simmer on low for about an hour, or until flavors have blended well.
• Serve with shredded cheese.
• Top with sour cream, fresh cilantro, salsa or chopped avocado if desired.

*If you prefer, you can use cooked chopped chicken (a rotisserie would be handy) and add it when you add the beans.
**You can use any combination of beans you like. Great Northern are my favorites for this, but I've also used them in combination with Cannelini, Chickpeas, and even black eyed peas. Hominy is good in this also!

Rustic Cabbage Soup and New Year's Intentions

  I've made many New Year's resolutions in my lifetime, all with good intentions. A few I've kept, but most I've unfortunately abandoned before the paint was dry on the brand new year.  So this year I've decided to make intentions rather than resolutions. I don't know if they'll stick any better but it certainly won't hurt to try.

  A New Year's Intention to use up food that I have in my freezer/ refrigerator/ pantry before I buy more led to this rustic soup. Another New Year's Intention- to eat more vegetables- fueled my search at 101 Cookbooks, a favorite website of one of my sons. I had cabbage that my brother had given me, curiously pink potatoes from the grocery store, and way too many cans of beans in the pantry.

 All of these made up into a hearty "peasant" soup loaded with veggies. I topped it with a drizzle of good olive oil and freshly grated Parmesan cheese (which you could leave off if you'd rather go the vegetarian route.) Some good crusty bread and a green salad rounded out a delectable (if not photogenic) supper for the two of us.

  Contrary to what it may look like here recently, I have not totally given up meat. I've just put it on the "back burner" for a while, so to speak. I definitely haven't given up on treats either- just trying to eat my veggies first like my mama always told me. :)

Rustic Cabbage Soup
slightly adapted from this recipe from 101 Cookbooks
Ingredients
1 Tablespoon extra virgin olive oil
pinch of salt (I used only a small pinch- feel free to use more if you aren't on a salt restricted diet.)
1/2 to 3/4 lb. potatoes, skins on, cut into 1/4 inch dice
4 cloves garlic, chopped
1/2 large sweet onion, sliced or chopped
4-5 cups stock (your favorite)
1 1/2 cups cooked white beans (or a can of white beans, drained and rinsed)
1/2 medium cabbage, cored and sliced into 1/4 inch ribbons
optional
2-3 dried red chili peppers
good quality olive oil for drizzling over top
grated Parmesan cheese
freshly grated black pepper to taste

Directions

• Heat 1 Tblsp. olive oil in a soup pot. Stir in pinch of salt and potatoes. Cook with the lid on until potatoes are beginning to get tender, about 5 minutes, stirring every once in a while to keep them from sticking.
•  Add onions and garlic. Cook another few minutes until onions are translucent.
• Add the stock and beans and bring to a simmer. (Add chili peppers if desired.)
• Add the cabbage and cook another few minutes until the cabbage is tender.
• Adjust the seasonings. Add salt and pepper if needed.
• Remove hot peppers and serve with a drizzle of olive oil and grated parmesan (if desired.)

This post has been added to the  Hearth 'n Soul Blog Hop at girlichef.

Flourless Peanut Butter Cookies

Whenever I bring goodies to work, I always feel bad because some of my co-workers are on a gluten free diet, and very few of my recipes fit that category. So...since I knew I was bringing a little something to work tomorrow that was not gluten free (more on that later) I thought I would do a little research and find a suitable recipe for a gluten free alternative to bring as well. After searching a while and being discouraged because most of the recipes contained specialty items I didn't have in my pantry, I came across this recipe on gfe-gluten free easily.

Flourless Peanut Butter Cookies

I adapted the recipe just a bit, without compromising the gluten free ingredients. I couldn't believe that there was no flour or flour substitute... these cookies are amazing! Just don't bake them too long. You'll want to take them out before they're too brown if you like your cookies chewy. If you like them crunchy, leave them in a little longer.

Flourless Peanut Butter Cookies
adapted from gfe
1 (18 oz.) jar Jif Peanut Butter, Extra Crunchy (about 2 cups)
2 cups lightly packed brown sugar
2 eggs from happy hens
1 and 1/2 teaspoons baking soda
2 teaspoons vanilla (gluten free-I used Sonoma Syrup Vanilla Crush)

• Preheat oven to 350 degrees.
• Mix together all ingredients. (How easy is that?)
• With lightly greased fingers (I used olive oil) roll dough into walnut sized balls and place on parchment covered baking sheet. Do not flatten the dough balls!!
• Bake for 8-10 minutes, until lightly brown. They should look "set" but not done. After removing the cookies from the oven, let them stay about 5 minutes on the baking sheet to finish cooking before removing to a rack to cool.
• Yield: 3-4 dozen cookies

I thought these would be really good rolled in some lightly salted chopped peanuts before baking, but since my peanut can didn't say "gluten free" I didn't try this. A very light sprinkling of a good sea salt would be yummy as well!