Cream of Spinach Soup GF DF

This recipe is adapted from Mollie Katzen's Moosewood Cookbook using almond milk instead of milk and white rice flour instead of wheat flour.

1 carrot, peeled and cut into chunks

1 small onion, cut into chunks

1 glove garlic

1 potato, peeled and cut into chunks

1 pound spinach

1/3 cup butter

1/3 cup white rice flour

2 cups almond milk

1 pinch nutmeg

½ teaspoon basil

1 pinch thyme

1 pinch parsley

Salt and pepper

• Cover carrot, onion, garlic and potato in water. Cook until tender. Puree and set aside.
• Steam spinach in 1 cup water until wilted. Puree. Leave in blender.
• Make a roux as follows. Melt butter. Add white rice flour. Cook a few minutes. Whisk in almond milk. Cook over low heat, stirring until thick.
• In a blender, add to the spinach: the roux, salt, pepper, nutmeg, basil, thyme, parsley, salt and pepper. Blend until smooth.
• Add the first mixture. Blend until smooth. 
• Correct seasoning and serve.

Carrot Soup - Low FODMAP

• This is a large recipe and can easily be frozen -- or cut in half.
• I make my own coconut milk for this recipe.

2 pounds carrots, peeled, chopped into small chunks
1 pound parsnips, peeled, chopped into small chunks
2 inches ginger, peeled, diced
4 cups boiling water
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon dried savory (or other herb)
Salt to taste
Black pepper to taste
1 to 2 cups coconut milk (homemade or commercial)

• Place carrots, parsnips, ginger, water, turmeric, paprika, savory, salt and pepper in a pan. Simmer for 15-20 minutes or until vegetables are soft.
• Allow mixture to cool.
• If you make your own coconut milk, this is a good time to do so.
• Add coconut milk.
• Whirl in blender until smooth. Add water as needed to get everything to move in the blender. I added 3 to 4 cups of water to get the consistency right...maybe more.
• Serve hot in bowls.

Cucumber Salad

• This recipe comes from The Art of Jewish Cooking by Jennie Grossinger.
• My mom used to make this salad most every summer. Momma often served it with fried fish. I believe she used white vinegar, so I wonder if she used a similar recipe from another cookbook.
• I changed a few things: switched the pepper to cayenne, and left out the scallions. The vinegar seems too strong to me; I might increase the water from 2 tablespoons to 3 next time. I used salad cucumbers, which were not waxed, so I did not peel them. I prefer the milder flavor of kosher salt for this recipe.
• Serves 4-6. 

Baba Ghanoush

Hand-chopped baba ghanoush

• How do you like your baba ghanoush? Pureed or hand-chopped? This recipe has directions for both.
• Once you roast the eggplant, this is a quick recipe -- especially if you use your food processor; hand chopping will take a little longer.
• Baba ghanoush can be used as an appetizer or a sandwich filling. 
• For more flavor, start with whole cumin seeds. Toast them in a dry skillet, and then grind them in a mortar and pestle.

Escarole Salad with (Vegan) Italian Sausage

• I know I say it all the time but this recipe is simple and delicious – and it's vegan!
• I like to use homemade vinaigrette made with olive oil, balsamic vinegar, garlic, Dijon mustard, and marjoram (or basil or thyme).
• This salad tastes great with or without the olives.
• The Tofurky Italian Sausage is seasoned with basil and sun-dried tomatoes. The nutrient and ingredient info is here and a photo of the packaging here.

Gnocchi

It started with an email with a link to this video with a gnocchi recipe.

I typed it up so it was easy for me to use but with all the recent changes on Blogger, I lost the recipe. For now, I'm just reposting the link to the video and a photo of my version. Maybe another day, I'll retype the whole thing. Blogger has me bummed.

Scrambled Egg with Snap Peas and Goat Cheese

• I love the fresh flavor and crunchy texture of chopped snap peas.
• This is more of an ingredient idea than a recipe, because everyone has their favorite way to make scrambled eggs. If you don't,  just search on YouTube.
• If you prefer to make plain scrambled eggs and serve the sugar snap peas on the side, I suggest doubling or tripling the amount of sugar snap peas. In fact, you could make a lot and save the leftovers for a snack!
• I rinse the mixing glass with water to keep the egg from sticking to the glass -- plus, the water keeps the egg tender.
• Fresh herbs are preferable, but I only had dried herbs. Try thyme, basil, or tarragon.
• This recipe is for one egg. If you add more eggs, you need more herbs but only a little more than what you'd use for one egg, so the herbs do not overpower the dish.

cooking oil or butter

½ cup chopped sugar snap peas (or less)

½ teaspoon fresh thyme, basil, or tarragon (or a pinch dried) (optional)
1 egg
pinch sea salt
pinch of black pepper
2 tablespoons goat cheese

• Rinse a glass with water. Do not dry it. Add the egg and beat it.
• Warm  a small skillet. Add cooking oil or butter. 
• Add the chopped sugar snap peas and thyme. Stir fry a few minutes.
• Be sure the pan is hot. If you use butter, it should be bubbling.
• Add the egg to the peas. Add the salt and black pepper.
• Use your favorite method to cook the egg.
• When the egg is almost done, remove it from the heat, add the goat cheese and stir.

Green Apple and Onion Salad

Makes 4 servings (1 cup fruits and vegetables per person)

Tomato Almond Pesto

• This is a great harvest-season dish. It's quick, simple, and tasty. The flavor is similar to "standard" pesto -- minus the heaviness.
• I started with a recipe from Cook’s Illustrated e-newsletter, and made a few tweaks -- like doubling the garlic and decreasing the cheese. They recommend linguine or spaghetti for the pasta. I've used penne, riggatoni, chili macs, and even star-shaped soup pasta!
• The pesto is gluten-free. Obviously, some pasta is gluten free and others are not.
  

Millet Cauliflower Bake

This dish is versatile. In truth: because it tastes so good, I've found many ways to eat it. It can be served hot, warm, or chilled. It can be used as a side dish or a meatless entrée. In the summer, I like to serve it cold with a green salad. It's an easy lunch to bring to work. Sometimes I even have it for breakfast or brunch. This recipe has tons of cauliflower, a whole grain (millet), and it's low-fat.

Two final comments:

• Many other recipes combine millet and cauliflower but they use a lot less cauliflower, they have no eggs, and they are not baked. The latter two differences are what makes this side dish a potential entrée.
• Brown rice or quinoa can be substituted for the millet, but millet is my first choice because of it's flavor and texture.

Roasted Brussels Sprouts

Roasted Brussels sprouts can be eaten right from the oven, or as cold leftovers. They also taste great in an omelet.

Chopped (Eggless) Eggplant

Chopped Eggplant with Watercress

Like chopped liver, chopped eggplant can be served as an appetizer on greens, but it also makes a great sandwich -- espeically on rye bread with sliced tomato. It's also a great first course (served on lettuce) for a Passover seder.

Kale with Garlic

Chopped kale -- not yet cooked.

If you like to sing and cook at the same time, listen to May Erlewine's Greens song. The lyrics are here. "I'm talkin' 'bout jubilation in a pan. It's mighty fine stuff!"

Green Noodles

 Note: Most of the green pasta is under the peas.

This has become my favorite comfort food.

Roasted Radishes and Root Vegetables

Turnips with Maple Syrup