1 tbsp olive oil 1 tbsp butter 8 green onions, chopped 1 small onion, chopped 1 large celery stalk, chopped 12 oz parnips, about 4, peeled and sliced thin 2 pink lady apples, peeled and cored 3 cups chicken broth 2 tbsp fresh lemon juice 2 tbsp fresh orange juice 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/4 tsp ground cinnamon Plain yogurt 1/4 cup green onions
Heat oil and butter in a dutch oven over medium low. Stir in green onions, onion and celery. Season lightly with salt and pepper. Cook unti wilted, about 5 minutes.
Add parsnips and apple, reduce heat to low and cover. Cook until softened for about 10 minuutes.
Add broth through cinnamon. Bring to a boil. Cover and turn down to simmering for 20 minutes, or until parnsips are tender. Turn off heat. Puree and return to the pot or store for another time. Serve with a dollup of yogurt on time and a sprinkle of green onions.
This is typically served with a walnut oil, but I didn’t have time to make it.
1 small package bonito flakes (5g) 4 cups water 1 sheet nori, torn into small pieces 3 tbsp white miso 3 green onions 8 mushrooms, sliced thin
Bring bonito flakes and water for a boil for 5 minutes. Add in nori and let sit off the heat for 15 minutes. Strain the solids out and discard. Take the broth and put back into the pan. Add in the miso, onions and mushrooms. Let simmer until you are ready to serve.
Tofu would also make a great addition to this soup.
3 tbsp buter 3 tbsp all purpose flour 1/2 cup milk 1/2 cup chicken broth 2 cups cooked chicken (finely diced) 1 1/4 cup dry bread crumbs 3 tbsp fresh parsley, chopped 1/4 tsp salt 2 eggs, lightly beaten 1/4 cup parmesan, grated
Melt in a sauce pan, 3 tbsp butter over medium heat. Add flour and cook for 1 to 2 minutes without browning to make a roux. Gradually whisk in the milk and broth, stirring constantly until smooth and thickened. Remove from heat and set aside to cool for 5 to 10 minutes.
In a large bowl, mix the cooked chicken, 1 cup of bread crumbs, parsley, salt and eggs. Add in the cooked roux and stir to blend. Cover and chill.
Prehead oven to 350F. Combine the parmesan and remaining 1/4 cup bread crumbs in a small bowl.
Shape the croquettes into balls and roll in bread crumb mixture to coat. Place croquettes on a silpat lined baking sheet and drizzle a little olive oil over them. Bake for 30 minutes until golden brown.
Served with a patatas bravas sauce.
1/4 cup ketchup 1/4 cup mayo 1/4 tsp garlic, minced 1/4 tsp dried thyme 1 tsp paprika 5 dashes tabasco
Mix together and microwave for 45 seconds. Stir and serve. Quick and easy.
Some hints that I have read. Don’t skimp on the sugar. Use room temperature egg whites. Use 1/8 tsp cream of tartar per egg used.
3 egg whites, room temperature 3/8 tsp cream of tartar 3/4 cup sugar 1/2 tsp vanilla (optional)
Start whipping the egg whites until frothy. Then add in the cream of tarter (1/8 tsp each egg white). Once starting to get creamy looking, start slowly adding the sugar and vanilla. Whip until stiff peaks form.
Carefully create little cookies with a spatula. You could put it in a piping bag, but I usually don’t. Bake at 250°F for 1 hour. Then turn off the oven and let them sit over night.
They should be dry on the outside but marshmallowy on the inside.
2 eggs 3/4 cup almond milk 1/4 cup sugar 1/2 tsp vanilla extract 1/4 tsp salt 1 1/2 cups all purpose flour 1 tsp baking powder 1/4 tsp baking soda
Blend the eggs, milk, sugar and vanilla until well combined. Add the rest of the ingredients until just combined.
Heat an electric skillet over medium-low (350°F). Coat english muffin rings with cooking spray and fill each ring with about 1/2 cup batter. Cook the pancake until you see little bubbles appear all over. Gently flip and cook until the bottom is golden brown.
These will turn out very fluffy. I have served them not only as pancakes, but as sandwiches for lunch as well.
4 tbsp granulated sugar 1 tbsp gluten free flour 1 1/2 tbsp Dutch process cocoa 2 tbsp chocolate almond milk 1/4 tsp vanilla 1 large egg white Coconut Oil
Preheat the oven to 350 degrees. Coat four 4oz ramekins with coconut oil. Sprinkle each with a little granulated sugar.
Combine 2 tbsp granulated sugar, flour, cocoa and almond milk in a small sauce pan. Heat over medium stirring until smooth. Cool. Stir in vanilla. Transfer to a glass mixing bowl.
Place egg white in bowl of mixer and whip at high speed until soft peaks form. Add in 2 tbsp granulated sugar slowly. Beat until stiff peaks form. Gently stir in a fourth of the egg white mixture into the chocolate mixture. Fold in the rest of the egg mixture. Spoon mixture into the four small ramekins. Sharply tap them to make them level. At this point, you can refrigerate until you are ready or bake on a cookie sheet for 15 minutes or until set. Sprinkle with powdered sugar.