 |
| Fresh Basil Pesto with Tomatoes |
Local ingredient highlights:
Garlic from Urban Farm & Feed
Beautiful dish made by Ben Looney Pottery
Olive oil from Millcreek Olive Oil
Showing posts with label nuts. Show all posts
Showing posts with label nuts. Show all posts
Tuesday, January 28, 2014
Fresh Pesto (Moved to SomeplaceThatsGreen.com)
Local ingredient highlights:
Garlic from Urban Farm & Feed
Beautiful dish made by Ben Looney Pottery
Olive oil from Millcreek Olive Oil
Thursday, November 21, 2013
Apple Custard Pie with Walnut Crust
Sometimes unexpected things happen in the kitchen. Plans go awry. I don't always double check my ingredients or recipe timing, and this can lead to happy things like making this pie. My original plan was to make a cinnamon apple cheesecake for a pie contest. Partway through this I noticed the instruction line about chilling overnight... oops. Well, I signed up for making a pie, and a pie I shall make. Apples are the fruit of the season, and I like to shake things up a bit from the traditional apple pie.
Of course things can get a little too crazy in the kitchen for me when I try to bake two things at once, especially when the recipes are similar... my husband came to the rescue to help me out and so far so good with the two pies. Might as well finish the second one too, right? (Now we have cheesecake for breakfast mmmmm) The original recipe didn't make enough glaze to cover the apples so I bumped up the ingredients there to make what I put on this pie. People seemed disappointed that it isn't caramel, but the cinnamon-cider glaze is so good and I think caramel would overwhelm the delicate custard. The glaze cooks up very quickly so do not take your eyes off of it while the heat is on. Okay I did mine on medium not low... what can I say, it was one of those days.
Local ingredients of the day:
Cameo apples from the Urban Farm & Feed store
Apple cider from Farnsworth Family Farms
Eggs from Clifford Family Farm
Also thanks to the Wasatch Cooperative Market and Salt Lake Culinary Center for hosting the pie contest for inspiration!
No, I didn't win, but I had a lot of fun and was very pleased with how this came out. I've always wanted to be good enough at baking to be able to enter a contest and feel good about it!
Apple Custard Pie with Walnut Crust
Pie adapted from Eagle Brand (Sweetened Condensed Milk).
CRUST
1 1/2 cups ground walnuts
3 tablespoons butter
2 tablespoons white sugar
In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.
PIE INGREDIENTS
1 1/2 cups sour cream
1 (14 ounce) can Sweetened Condensed Milk
1/4 cup apple cider
1 large egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3-4 medium apples, cored, pared and thinly sliced
2 tablespoons butter
Apple Cinnamon Glaze:
1/2 cup apple cider
4 teaspoons cornstarch
1 teaspoon ground cinnamon
DIRECTIONS
1. In small bowl, beat sour cream, sweetened condensed milk, apple juice, egg, vanilla and cinnamon until smooth. Pour into prepared pie crust. Bake 30 minutes or until set. Cool.
2. Meanwhile, in a large skillet, cook apples in butter until tender yet crisp. Arrange the prettiest slices on top of pie. Eat the other slices.
3. Combine apple juice, cornstarch and cinnamon in small saucepan. Over low heat, cook and stir until boiling. Boil for 1 minute. Keep a very close eye on this, it can burn easily.
4. Drizzle over cooked apples. Serve warm or chilled.
 | |
| Apple Custard Pie with Walnut Crust and Cinnamon Glaze |
Of course things can get a little too crazy in the kitchen for me when I try to bake two things at once, especially when the recipes are similar... my husband came to the rescue to help me out and so far so good with the two pies. Might as well finish the second one too, right? (Now we have cheesecake for breakfast mmmmm) The original recipe didn't make enough glaze to cover the apples so I bumped up the ingredients there to make what I put on this pie. People seemed disappointed that it isn't caramel, but the cinnamon-cider glaze is so good and I think caramel would overwhelm the delicate custard. The glaze cooks up very quickly so do not take your eyes off of it while the heat is on. Okay I did mine on medium not low... what can I say, it was one of those days.
Local ingredients of the day:
Cameo apples from the Urban Farm & Feed store
Apple cider from Farnsworth Family Farms
Eggs from Clifford Family Farm
Also thanks to the Wasatch Cooperative Market and Salt Lake Culinary Center for hosting the pie contest for inspiration!
No, I didn't win, but I had a lot of fun and was very pleased with how this came out. I've always wanted to be good enough at baking to be able to enter a contest and feel good about it!
Apple Custard Pie with Walnut Crust
Pie adapted from Eagle Brand (Sweetened Condensed Milk).
CRUST
1 1/2 cups ground walnuts
3 tablespoons butter
2 tablespoons white sugar
In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.
PIE INGREDIENTS
1 1/2 cups sour cream
1 (14 ounce) can Sweetened Condensed Milk
1/4 cup apple cider
1 large egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3-4 medium apples, cored, pared and thinly sliced
2 tablespoons butter
Apple Cinnamon Glaze:
1/2 cup apple cider
4 teaspoons cornstarch
1 teaspoon ground cinnamon
DIRECTIONS
1. In small bowl, beat sour cream, sweetened condensed milk, apple juice, egg, vanilla and cinnamon until smooth. Pour into prepared pie crust. Bake 30 minutes or until set. Cool.
2. Meanwhile, in a large skillet, cook apples in butter until tender yet crisp. Arrange the prettiest slices on top of pie. Eat the other slices.
3. Combine apple juice, cornstarch and cinnamon in small saucepan. Over low heat, cook and stir until boiling. Boil for 1 minute. Keep a very close eye on this, it can burn easily.
4. Drizzle over cooked apples. Serve warm or chilled.
Friday, June 28, 2013
Almond Milk and Gluten-Free Almond Cookies
Like many other foods and drinks, homemade almond milk is tastier than the commercially-made kind. Making your own lets you avoid preservatives and is pretty satisfying in the self-sufficiency realm too. Add a smidgen of sugar or honey helps to sweeten it if you don't like it plain. Almond milk has
a thinner consistency than cow's milk, but does not involve cows so I
consider that a plus and well worth a purposeful shift.
I enjoy almond milk in my morning coffee or it makes great chai tea.
What do you do with the leftover ground almonds? Make cookies! These are also great with coffee. Thanks to my awesome cousin Natalie for the cookie idea. The lack of flour in this quick and easy cookie recipe is on purpose - these are gluten-free! These are a lot like macaroons with almonds instead of coconut. I think the chocolate is an important part of the recipe and brings a special pizazz to the cookies, it really bumps up the texture contrast. Besides, if cookies are too healthy what's the point?
Homemade Almond Milk
Makes 2 to 3 cups of almond milk
SPECIAL EQUIPMENT
Cheesecloth - the kind for making cheese, not the kind for making crafts
Blender
INGREDIENTS
2 cups raw almonds
Water
Sugar, to taste
DIRECTIONS
1) Soak almonds in about 4 cups of water overnight, either on the counter or in the fridge. This is to get the almonds soft enough to blend and release their flavors.
2) Drain the water. Water plants with it. This contains the bitterness from the almond skin.
3) Put the soaked almonds in a blender with 2 to 3 cups of fresh water and blend until the almonds are in very small bits.
4) Arrange several layers of cheesecloth over a container; a tallish one with a wide mouth is best. Slowly pour the blender contents into the cheesecloth and let the almond milk drain out, ten minutes or so. Bring the cheesecloth edges up so the almond mush is in a ball and squeeze out the last of the milk. Save the almond mush for making cookies! The milk will keep in the fridge for 3-5 days. Add sugar to taste as desired (optional)
Almond Cookies
Makes about 2 dozen
INGREDIENTS
2 cups almond mush (from making almond milk, recipe above)
2 eggs
2 Tbsp coconut oil
2 Tbsp sugar or Stevia to taste (I use sugar)
2 Tbsp honey
1/4 tsp Almond extract
3-4 oz. semi-sweet chocolate
DIRECTIONS
1. Mix all ingredients together except chocolate.
2. Press spoonfuls of mix tightly into shape on a teaspoon, then carefully slide off onto a cookie sheet to keep in shape.
3. Bake for 35-40 minutes at 325 or until desired crispiness. They turn golden around the bottom edges and make the kitchen smell like toasted almonds.
4. Melt chocolate by putting in a microwavable bowl and microwaving 10 seconds at a time, stirring in between until it's completely smooth. Dip the cookies in chocolate, then set on parchment paper and refrigerate until chocolate hardens.
I enjoy almond milk in my morning coffee or it makes great chai tea.
What do you do with the leftover ground almonds? Make cookies! These are also great with coffee. Thanks to my awesome cousin Natalie for the cookie idea. The lack of flour in this quick and easy cookie recipe is on purpose - these are gluten-free! These are a lot like macaroons with almonds instead of coconut. I think the chocolate is an important part of the recipe and brings a special pizazz to the cookies, it really bumps up the texture contrast. Besides, if cookies are too healthy what's the point?
 | |
| Gluten-Free Almond Cookies |
Homemade Almond Milk
Makes 2 to 3 cups of almond milk
SPECIAL EQUIPMENT
Cheesecloth - the kind for making cheese, not the kind for making crafts
Blender
INGREDIENTS
2 cups raw almonds
Water
Sugar, to taste
DIRECTIONS
1) Soak almonds in about 4 cups of water overnight, either on the counter or in the fridge. This is to get the almonds soft enough to blend and release their flavors.
2) Drain the water. Water plants with it. This contains the bitterness from the almond skin.
3) Put the soaked almonds in a blender with 2 to 3 cups of fresh water and blend until the almonds are in very small bits.
4) Arrange several layers of cheesecloth over a container; a tallish one with a wide mouth is best. Slowly pour the blender contents into the cheesecloth and let the almond milk drain out, ten minutes or so. Bring the cheesecloth edges up so the almond mush is in a ball and squeeze out the last of the milk. Save the almond mush for making cookies! The milk will keep in the fridge for 3-5 days. Add sugar to taste as desired (optional)
Almond Cookies
Makes about 2 dozen
INGREDIENTS
2 cups almond mush (from making almond milk, recipe above)
2 eggs
2 Tbsp coconut oil
2 Tbsp sugar or Stevia to taste (I use sugar)
2 Tbsp honey
1/4 tsp Almond extract
3-4 oz. semi-sweet chocolate
DIRECTIONS
1. Mix all ingredients together except chocolate.
2. Press spoonfuls of mix tightly into shape on a teaspoon, then carefully slide off onto a cookie sheet to keep in shape.
3. Bake for 35-40 minutes at 325 or until desired crispiness. They turn golden around the bottom edges and make the kitchen smell like toasted almonds.
4. Melt chocolate by putting in a microwavable bowl and microwaving 10 seconds at a time, stirring in between until it's completely smooth. Dip the cookies in chocolate, then set on parchment paper and refrigerate until chocolate hardens.
Sunday, March 10, 2013
Walnut Biscotti
Biscotti is a comfort food to me in a meditation kind of way. When I eat it, I pay complete attention to it - the scent and flavor, the texture before and after dipping it into my coffee, the lovely brown color. When I am eating biscotti there is nothing more important in that moment to be doing. It's somehow Peace in food form.
Hiding biscotti under a layer of chocolate seems like a waste, so there is no chocolate in this recipe. The delicate flavors shine through and mingle with the coffee aroma and the texture after a quick dunk is perfection. This biscotti is small and simple, not too sweet, and seems very popular with those who I gave samples to. Making more is certainly not a bad way to spend a weekend morning!
I did start with a recipe (from America's Test Kitchen Family Baking Book) but it's easily open to interpretation and adjustment so I ended up using this as a general guideline.
First, toast the walnuts. This brings out the best flavor in the nuts and makes the kitchen smell delicious. I set the butter on a dish on top of the stove so the oven heat softens it enough for the mixing step. A note about the quantity: I am a person who doubles things like nuts and chocolate chips. If you do this too, don't do it for this recipe, more than 1 cup of nuts makes the dough a bit unwieldy and it won't hold together right.
Mix together the flour, baking powder, and salt in a small or medium bowl. Save the large bowl for the next step. This is something I've learned about baking, it seems like the flour is the biggest ingredient and should go into the biggest bowl, but it usually gets mixed into the wet ingredients.
Crack the eggs into separate small containers and measure the vanilla into one of them. This makes it easy to keep the electric mixer on and just pour in the ingredients as needed instead of stopping for each addition.
In a large bowl, beat the butter and sugar together using an electric mixer on medium speed 3 to 6 minutes until it's well mixed - it will appear light and fluffy. Beat in the eggs one at a time, then the vanilla extract until combined, about 30 seconds. It looks a bit like frosting at this point.
Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. I switch to a mixing spoon after the first half of the flour so it doesn't tax the mixer motor too much. Stir in the walnuts and zest until just incorporated. Separate the dough into two balls of approximately equal size, one for each loaf.
Press the dough into two 13- by 2-inch loaves on a large counter or cutting board and move to the prepared baking sheet, spaced about 3 inches apart. Flatten slightly if you want the long thin biscotti shapes, or leave them more rounded on top for a fatter taller cookie. The dough is very sticky at this point so it's better to use a surface that isn't parchment paper for forming the loaves; it's ok if it sticks once you put it onto the paper for baking, it doesn't stick at the end. I did mine with square-ish shapes and they puffed up nicely.
Bake the loaves until golden and just beginning to crack at the top, about 35 minutes, rotating the baking sheet halfway through the baking.
Let the loaves cool on the baking sheet for 10 minutes. Lower the oven temperature to 325°F.
Almost done! When cool enough to handle, transfer the loaves to a cutting board and slice each on the diagonal into 1/2-inch-thick slices with a serrated knife. They are a bit fragile at this point so take your time. Use a gentle sawing motion to keep crumbs to a minimum and preserve the shape of the biscotti. The diagonal is what makes them the right shape. Of course the best part of this shape is the two resulting corner pieces of each loaf which are the cook's prerogative to enjoy.
Lay the slices about 1/2-inch apart on the baking sheet and bake until crisp and golden brown on both sides, about 15 minutes, turning the slices over halfway through the baking. I found this easily done by using chopsticks. Tip: face them all the same direction on the cookie sheet (such as all the tops to the left) so when it comes time to turn them over it's easy to see which have been turned.
Transfer the biscotti to a wire rack and let cool completely before serving. Okay who am I kidding, these are delicious warm and didn't even see my cooling rack. :) Enjoy! I suggest making a double batch for sharing. Store in an airtight container to keep them crunchy.
Walnut Biscotti
INGREDIENTS
2 cups flour
1 tsp baking powder1/4 tsp salt
4 Tbsp (1/2 stick) unsalted butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
3/4 cup walnuts, chopped
1 Tbsp dried orange zest (use fresh if available)
1. Toast walnuts: Heat oven to 375. Cover a cookie sheet with aluminum foil or parchment paper. Spread chopped nuts on the cookie sheet then bake for 5 to 10 minutes. Watch them closely and take them out as soon as they smell toasted, they can burn very quickly.
2. Lower the oven temp to 350. Prepare a cookie sheet with parchment paper (can use the same one once it cools).
3. Whisk the flour, baking powder, and salt together in a medium bowl.
4. In a large bowl, beat the butter and sugar together using an electric mixer on medium speed 3 to 6 minutes until it's well mixed - it will appear light and fluffy. Beat in the eggs one at a time, then the vanilla extract until combined, about 30 seconds.
5. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Switch to a mixing spoon and mix in the walnuts and zest until just incorporated.
6. Press the dough into two 13- by 2-inch loaves on a large counter or cutting board and move to the prepared baking sheet, spaced about 3 inches apart. Bake the loaves until golden and just beginning to crack at the top, about 35 minutes, rotating the baking sheet halfway through the baking.
7. Let the loaves cool on the baking sheet for 10 minutes. Lower the oven temperature to 325°F.
8. When cool enough to handle, transfer the loaves to a cutting board and slice each on the diagonal into 1/2-inch-thick slices with a serrated knife. Lay the slices about 1/2-inch apart on the baking sheet and bake until crisp and golden brown on both sides, about 15 minutes, flipping the slices over halfway through the baking. Transfer the biscotti to a wire rack to cool. Store in an airtight container to keep them crunchy.
Hiding biscotti under a layer of chocolate seems like a waste, so there is no chocolate in this recipe. The delicate flavors shine through and mingle with the coffee aroma and the texture after a quick dunk is perfection. This biscotti is small and simple, not too sweet, and seems very popular with those who I gave samples to. Making more is certainly not a bad way to spend a weekend morning!
I did start with a recipe (from America's Test Kitchen Family Baking Book) but it's easily open to interpretation and adjustment so I ended up using this as a general guideline.
First, toast the walnuts. This brings out the best flavor in the nuts and makes the kitchen smell delicious. I set the butter on a dish on top of the stove so the oven heat softens it enough for the mixing step. A note about the quantity: I am a person who doubles things like nuts and chocolate chips. If you do this too, don't do it for this recipe, more than 1 cup of nuts makes the dough a bit unwieldy and it won't hold together right.
 |
| Toasted walnuts |
Crack the eggs into separate small containers and measure the vanilla into one of them. This makes it easy to keep the electric mixer on and just pour in the ingredients as needed instead of stopping for each addition.
In a large bowl, beat the butter and sugar together using an electric mixer on medium speed 3 to 6 minutes until it's well mixed - it will appear light and fluffy. Beat in the eggs one at a time, then the vanilla extract until combined, about 30 seconds. It looks a bit like frosting at this point.
 |
| Mixed wet ingredients |
Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. I switch to a mixing spoon after the first half of the flour so it doesn't tax the mixer motor too much. Stir in the walnuts and zest until just incorporated. Separate the dough into two balls of approximately equal size, one for each loaf.
 |
| Dough ready to be formed into loaves |
 |
| Balls of walnut biscotti dough |
Press the dough into two 13- by 2-inch loaves on a large counter or cutting board and move to the prepared baking sheet, spaced about 3 inches apart. Flatten slightly if you want the long thin biscotti shapes, or leave them more rounded on top for a fatter taller cookie. The dough is very sticky at this point so it's better to use a surface that isn't parchment paper for forming the loaves; it's ok if it sticks once you put it onto the paper for baking, it doesn't stick at the end. I did mine with square-ish shapes and they puffed up nicely.
 |
| Uncooked biscotti loaves |
Bake the loaves until golden and just beginning to crack at the top, about 35 minutes, rotating the baking sheet halfway through the baking.
 |
| Walnut biscotti loaves after first baking |
Let the loaves cool on the baking sheet for 10 minutes. Lower the oven temperature to 325°F.
Almost done! When cool enough to handle, transfer the loaves to a cutting board and slice each on the diagonal into 1/2-inch-thick slices with a serrated knife. They are a bit fragile at this point so take your time. Use a gentle sawing motion to keep crumbs to a minimum and preserve the shape of the biscotti. The diagonal is what makes them the right shape. Of course the best part of this shape is the two resulting corner pieces of each loaf which are the cook's prerogative to enjoy.
 |
| Slicing biscotti at a diagonal - look at that delicious corner! |
Lay the slices about 1/2-inch apart on the baking sheet and bake until crisp and golden brown on both sides, about 15 minutes, turning the slices over halfway through the baking. I found this easily done by using chopsticks. Tip: face them all the same direction on the cookie sheet (such as all the tops to the left) so when it comes time to turn them over it's easy to see which have been turned.
Transfer the biscotti to a wire rack and let cool completely before serving. Okay who am I kidding, these are delicious warm and didn't even see my cooling rack. :) Enjoy! I suggest making a double batch for sharing. Store in an airtight container to keep them crunchy.
Walnut Biscotti
INGREDIENTS
2 cups flour
1 tsp baking powder1/4 tsp salt
4 Tbsp (1/2 stick) unsalted butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
3/4 cup walnuts, chopped
1 Tbsp dried orange zest (use fresh if available)
1. Toast walnuts: Heat oven to 375. Cover a cookie sheet with aluminum foil or parchment paper. Spread chopped nuts on the cookie sheet then bake for 5 to 10 minutes. Watch them closely and take them out as soon as they smell toasted, they can burn very quickly.
2. Lower the oven temp to 350. Prepare a cookie sheet with parchment paper (can use the same one once it cools).
3. Whisk the flour, baking powder, and salt together in a medium bowl.
4. In a large bowl, beat the butter and sugar together using an electric mixer on medium speed 3 to 6 minutes until it's well mixed - it will appear light and fluffy. Beat in the eggs one at a time, then the vanilla extract until combined, about 30 seconds.
5. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Switch to a mixing spoon and mix in the walnuts and zest until just incorporated.
6. Press the dough into two 13- by 2-inch loaves on a large counter or cutting board and move to the prepared baking sheet, spaced about 3 inches apart. Bake the loaves until golden and just beginning to crack at the top, about 35 minutes, rotating the baking sheet halfway through the baking.
7. Let the loaves cool on the baking sheet for 10 minutes. Lower the oven temperature to 325°F.
8. When cool enough to handle, transfer the loaves to a cutting board and slice each on the diagonal into 1/2-inch-thick slices with a serrated knife. Lay the slices about 1/2-inch apart on the baking sheet and bake until crisp and golden brown on both sides, about 15 minutes, flipping the slices over halfway through the baking. Transfer the biscotti to a wire rack to cool. Store in an airtight container to keep them crunchy.
Monday, December 17, 2012
Sweet holiday nuts
This recipe has been moved to my new blog at http://www.someplacethatsgreen.com/2021/01/02/meringue-walnuts/
Friday, September 7, 2012
Spicy Pumpkin Peanut Soup
The weather isn't cooling off much yet but already I am craving soup.
Having a guest this past weekend gave me a great excuse to make one of
my favorites, Spicy Pumpkin Peanut Soup. This is something that can be
put together pretty quickly or more fancy depending on how much time
and energy you want to put into it. The more time spent, the deeper and
more complex the flavors get.
Roasted red peppers can be purchased in a jar to save time but they are even better when done fresh. To do this: lay a sheet of aluminum foil on a cookie sheet. Halve a red pepper and put it skin-side-up on the foil. Put this under the broiler until the skin turns black. Remove from oven and let cool completely. Peel the skin off (should be very easy to do by hand) then chop.
Homemade chicken stock, fresh lemon juice, and fresh ground
pepper are completely worth the extra effort. Homemade pumpkin puree
didn't make a huge difference so if you aren't already making it for
something else, the canned is just fine.
If you don't have an immersion blender, chop everything finely so it keeps the smooth consistency. Do not be crazy and put hot soup in a regular blender. It's tough to learn things the messy way but the lessons sure do stick! Anyway, onward to the soup!
Spicy Pumpkin Peanut Soup
From Women's Health Magazine
Makes 4 servings
INGREDIENTS
2 tsp butter
1 small onion, chopped (1 1/2 cups)
3 cloves garlic, chopped
1/4 tsp ground turmeric
1/2 tsp paprika
1 tsp chili pepper flakes (adjusted because I like it a little spicier, use half for not-spicy)
1 can pumpkin puree (15 oz)
1 1/2 cups chicken broth
7 oz roasted red peppers, chopped (reserve 1 Tbsp for garnish) (1 whole red pepper)
1/2 cup smooth peanut butter (Adams brand or something organic)
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp fresh lemon juice
1/4 cup sour cream (optional, for serving)
2 Tbsp chopped roasted unsalted peanuts (optional, for serving)
2 Tbsp chopped scallion greens (optional, for serving)
DIRECTIONS
1. Heat butter in a 4-quart NON-STICK soup pot over medium-high. Add onion and cook, stirring, until golden, 8-10 minutes. Add garlic and cook an additional 2 minutes.
2. Add turmeric, paprika, and chili flakes; stir. Add pumpkin puree, broth, peppers, and peanut butter; whisk to incorporate and bring to a boil. Reduce heat, simmer for 5 minutes (or until ready to serve), then stir in sugar, salt, pepper, and lemon juice. Remove from heat.
3. Using an immersion blender, carefully puree until smooth. Divide among 4 bowls and garnish with sour cream, peanuts, chopped peppers, and scallion greens.
Per serving: 270 cal, 18 g fat (4 g sat), 22 g carbs,
450 mg sodium, 4 g fiber, 10 g protein
(Nutrition Facts from Women's Health)
Roasted red peppers can be purchased in a jar to save time but they are even better when done fresh. To do this: lay a sheet of aluminum foil on a cookie sheet. Halve a red pepper and put it skin-side-up on the foil. Put this under the broiler until the skin turns black. Remove from oven and let cool completely. Peel the skin off (should be very easy to do by hand) then chop.
 | |
| Pumpkin Peanut Soup |
If you don't have an immersion blender, chop everything finely so it keeps the smooth consistency. Do not be crazy and put hot soup in a regular blender. It's tough to learn things the messy way but the lessons sure do stick! Anyway, onward to the soup!
Spicy Pumpkin Peanut Soup
From Women's Health Magazine
Makes 4 servings
INGREDIENTS
2 tsp butter
1 small onion, chopped (1 1/2 cups)
3 cloves garlic, chopped
1/4 tsp ground turmeric
1/2 tsp paprika
1 tsp chili pepper flakes (adjusted because I like it a little spicier, use half for not-spicy)
1 can pumpkin puree (15 oz)
1 1/2 cups chicken broth
7 oz roasted red peppers, chopped (reserve 1 Tbsp for garnish) (1 whole red pepper)
1/2 cup smooth peanut butter (Adams brand or something organic)
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp fresh lemon juice
1/4 cup sour cream (optional, for serving)
2 Tbsp chopped roasted unsalted peanuts (optional, for serving)
2 Tbsp chopped scallion greens (optional, for serving)
DIRECTIONS
1. Heat butter in a 4-quart NON-STICK soup pot over medium-high. Add onion and cook, stirring, until golden, 8-10 minutes. Add garlic and cook an additional 2 minutes.
2. Add turmeric, paprika, and chili flakes; stir. Add pumpkin puree, broth, peppers, and peanut butter; whisk to incorporate and bring to a boil. Reduce heat, simmer for 5 minutes (or until ready to serve), then stir in sugar, salt, pepper, and lemon juice. Remove from heat.
3. Using an immersion blender, carefully puree until smooth. Divide among 4 bowls and garnish with sour cream, peanuts, chopped peppers, and scallion greens.
Per serving: 270 cal, 18 g fat (4 g sat), 22 g carbs,
450 mg sodium, 4 g fiber, 10 g protein
(Nutrition Facts from Women's Health)
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