Tuesday, April 27, 2010
4 cups fiddleheads
2 tablespoons butter
1 onion, chopped - about 1 cup
salt and pepper
1 tablespoon flour
3 or 4 cups chicken broth
1 potato, peeled and diced
1 cup light cream or milk (I usually just use chicken broth and no milk)
Cook fiddleheads in boiling salted water until just tender, then drain and reserve
Melt the butter in the pot you are making the soup in
Saute the onions until softened
Sprinkle flour in pan, mix in and cook for 1 minute
Gradually stir in the chicken stock and bring to a boil
Add diced potato, reduce heat and cook covered for 5 minutes or till softened
Add the fiddleheads and continue to simmer until the vegetables are soft.
Working in batches in a blender, pure the mixture
Return to pot and add milk if desired.
Note: To add a decorative touch, save a few whole fiddleheads for a garnish. Put a little swirl of cream or plain yogurt on top of the individual bowl of soup and place a fiddlehead on top of the swirl.
Tuesday, April 13, 2010
Most zucchini bread recipes call for far more sugar and oil than is healthy, and only a cup or so of grated zucchini – which is about half a large zucchini, if that. So I’ve adapted this from my favourite banana bread recipe. Look mom, no fat!
2 cups grated zucchini
¾ cups white sugar
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
½ tsp cinnamon
1/3 cup milk
Preheat oven to 350 F. Mix together flour, baking soda, baking powder, cinnamon, and salt. Stir in sugar. Add zucchini and milk. Mix thoroughly. Grease or spray a loaf pan; cook for one hour or until a toothpick inserted into the thickest part comes out dry.
Saturday, April 10, 2010
This pesto is a bit un-traditional in that it uses miso instead of salt. Miso is a great source of beneficial enzymes. It also makes use of rice vinegar rather than lemon juice and nutritional yeast (an inactive yeast) rather than parmesan cheese. Nutritional Yeast is a great source of B Vitamins! Combined with the amazing Taproot spinach - this is the superhero of pesto's!
Spinach & Basil Pesto
5 oz. spinach
1.5 oz basil
3 oz. pinenuts
2-4 Tbsp. extra virgin olive oil
2 Tbsp. Rice Vinegar
2 tsp. Light Miso ("light" refers to the colour and the bean/grain which the miso is made from)
1/3 Cup nutritional yeast
Start by toasting the pine nuts a little bit in a pan on the stove.
It really does make a difference in the flavour. They should be just a wee bit darker and you'll be able to smell the nutty-goodness.
Then add the basil (again you may need to process a bit).
Friday, April 9, 2010
I thought I would share my first Taproot experience with you. Ascenta rejoiced when we discovered that our boxes had arrived yesterday!!!
Parsnip& Apple Soup with Cilantro
Step 1: Shamelessly photographing new vegetable loves.
Step 2: Simmering away on the stove, filling the house with the sweetest scent!
Step 3: Pureed a’la VitaMix (oh so silky smooth!) and posing alongside cousin roots.
Thanks for box #1 – we’re already dreaming of next week!
Parsnip & Apple Soup with Cilantro
1 Tbsp Coconut Oil
1 ½ lbs apples (weight before peeling & coring), peeled, cored and cut into chuncks
1 ½ lbs parsnips (weight before trimming), trimmed, cleaned and cut into chuncks
1 medium sized onion, chopped
1 Tbsp cilantro, chopped
2 Cups organic vegetable broth (prefereably homemade)
2 Cups water
1 Tbsp White Wine
Melt oil in a large Dutch oven over medium-high heat. Add apples, parsnips, onion, cilantro and wine and sauté until slightly softened, about 12 minutes. Add broth & water and bring to boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 35-40 minutes.
Puree soup in blender in batches. Return puree to pot. Thin with more broth if desired. (Can be made 1 day ahead. Cover and chill. Re-warm over medium heat before continuing.) Season soup with salt and pepper. Ladle into bowls. Garnish with more cilantro or sautéed apple slices. Serve! Be nourished!