Tag: Gluten-Free

INSTANT POT: Cream of Broccoli-Cauliflower Soup with Dill and Chives

INSTANT POT: Cream of Broccoli-Cauliflower Soup with Dill and Chives

Each week this summer, I’ve made a vegetable-based soup to have for lunches or to round out a salad dinner that uses up leftovers. In order to increase my INSTANT POT (IP) skills and to see how many of my soup book’s recipes transfer well to this medium, I’ve mostly made them in the IP or multicooker-the real name for the electric pressure cooker that’s also a sauté pot and a slow cooker. Like folks call all tissue “Kleenex,” we tend to call most multi cookers “Instant Pots.” (Note: I like my regular slow cooker much better than the IP version.) To get food cooked in a flash is the main idea with IP recipes and while I’m rarely in a hurry (in fact, it’s just the opposite in my kitchen), I get the idea. In fact, I do enjoy throwing things in a pot, turning it on, and then being able to disappear to the treadmill or a good book. Magic! Another excellent reason to cook soup this way is there’s much less heat in the kitchen with the stove off.

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Friday Fish:  Instant Pot Salmon and Asparagus Risotto with Lemon

Friday Fish: Instant Pot Salmon and Asparagus Risotto with Lemon

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Working on the recipes for an Italian-Style Easter Dinner Class, I knew I wanted to include an INSTANT POT (IP) something for fun, interest, change of pace, and because so many people ask me about IP.  After testing any number of recipes for an upcoming cookbook (not mine), working on translating a few of my own soup recipes to IP, and reading a couple of IP cookbooks, I decided– given the Italian theme and the stellar risotto coming out of the IP– that the recipe had to be risotto. And since it was spring, that meant asparagus. Of course it’s Lent, so fish needed to make an appearance for Friday. It needed a bit of thinking…

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Napa Carrot Soup

Napa Carrot Soup

       –garnished with sautéed pistachios, cilantro, and lemon or orange juice

A trip to Napa is incomplete without #1: getting there by going over the Golden Gate bridge and #2: tasting a little Napa Chard– short for Chardonnay–

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Butternut Squash-Wild Rice Soup

Butternut Squash-Wild Rice Soup

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above: soup without half and half

If you’re a soup cookbook writer, you probably love soup. I love soup. I’m seldom happier than when I’m heating up a kettle while chopping a big pile of vegetables.  Perhaps I’m happier at the table with a hot bowl and a cold class of wine or driving home knowing there’s a big pot of soup in the fridge making me feel rich. I don’t know.  

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above: Vegetable soup was a puréed delight at a street cafe in Dubrovnik, Croatia last month

Coming up with a new soup happens in one of many different ways. Maybe there’s  something on sale I drag home or someone somewhere has a special dietary need. I might be watching my weight. Perhaps someone leaves garden bounty on my front porch.  Could be my sister’s in town and I’m cooking for her. More than once a freezer’s had to be cleaned out and some meat has to be cooked. Whatever happens, however it happens, a big pot of goodness somehow takes shape and comes to the bowl making us happy, healthy, and wondering where it came from. It’s a gift. That’s for sure.

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above: my Guacamole Soup with Grilled Shrimp from the soup book–made for my sister’s visit

Come fall, I’m nuts about winter squash. I’m always looking for something to do with it. Something new. Or old again. I also have a heart for wild rice–which is not really rice, but a water-grown grass– having lived in Minnesota.  Somehow, last week, needing a big pot of vegetarian soup for a church meeting (someone else was making a soup with meat), I kept thinking of butternut squash and I kept thinking of wild rice. I wasn’t sure how the two would come together, but I knew somehow it would work.

While this soup is naturally vegetarian and gluten-free for Meatless Mondays, it’s easily vegan (see notes to the sides of ingredients in recipe) or made with meat (cook’s notes.) Make it how you’d like. It’s good with or without half and half and, if you’d like a little smoother soup, purée a few cups and add them back into the broth at the end of the cooking time.

WILD RICE INFO:

Wild Rice is actually an acquatic grass and is the official state grain of Minnesota. Please buy Native-American grown, hand-harvested rice to support this important mid-west and Canadian industry. If it’s not available in your grocery, drive to Minnesota, Wisconsin, Illinois, Michigan, or Canada and buy some! It’s worth the trip. Or ask your grocer to carry it. Why not?  Otherwise, order on line.  

What Native-American rice growers say…

“Manoomin, or wild rice is a gift given to the Anishinaabek from the Creator, and is a centerpiece of the nutrition and sustenance for our community. In the earliest of teachings of Anishinaabeg history, there is a reference to wild rice, known as the food which grows upon the water, the food, the ancestors were told to find, then we would know when to end our migration to the west. It is this profound and historic relationship which is remembered in the wild rice harvest on the White Earth and other reservations-a food which is uniquely ours, and a food, which is used in our daily lives, our ceremonies, and our thanksgiving feasts.”  From www.saveourwildrice.com.

Wild rice is a nutritional bonanza:

Wild rice is also a great source of folate, manganese, zinc, and iron, which is great for gluten-free eaters and grain-free eaters who don’t get those nutrients in typical grains like oats, rye, wheat, and other types of grains like brown rice.

onegreenplanet.org

IMG_1962above: soup with half and half Continue reading “Butternut Squash-Wild Rice Soup”