A Butternut Squash Dream

The soup...before the immersion blender

Tonight I had the missionaries over for dinner. Actually, let me start at about 8:30pm last night...I was standing on the overlook at the Golden Gate Bridge and my phone rings. It's the missionaries..."I wonder what they need," I thought. They were calling me to remind me that I had signed up to feed them the very next day! OH DANG! What in the world was I going to feed them? I scoured my kitchen and came up with a frozen ham bone, some frozen cubed butternut squash, onion, celery, carrots, a bunch of apples and some salad fixings. I had a plan. I'd make some soup, a salad, biscuits and an apple crisp.

The soup was going to be a hodge podge of vegetables and flavors that I figured would work together. After smelling the deliciousness simmering on the stove all day I tasted the fruits of my labor and almost fainted! My mouth was full of this rich, smoky and deep flavored broth. It was amazing! Here is the recipe for a spectacular, almost vegetarian soup!

Butternut Cauliflower Soup

1 large ham bone

1 large onion, diced

3 cloves garlic, minced

1 tbsp. vegetable oil

1.5 pounds chopped butternut squash

6 large carrots, peeled and roughly chopped

4 stalks celery, washed and roughly chopped

1/2 pound mushrooms, roughly chopped

1/2 head cabbage, roughly chopped

4 sprigs thyme

4 stalks flat leaf parsley

1 bay leaf

8-10 cups turkey or chicken stock

kitchen twine

1. In a large soup pot heat oil over medium heat. Saute onion and garlic until onion is opaque, about 5 minutes. Season with salt and pepper. Add squash, carrots, celery, and ham bone. Pour enough stock over to cover the ham bone. Tie up the thyme, parsley and bay leaf with the kitchen twine. Bring it to a boil. Cover and simmer for 5-6 hours.

2. Remove herb bundle, ham bone and any meat bits from the broth. Add the mushrooms and cauliflower. Bring the soup back to a boil and cook until the mushrooms & cauliflower are soft.

3. Using and immersion blender, blend all of the vegetables until the soup is thick and smooth. If the mixture is too thick, feel free to add some warm broth.

4. Serve with a bit of parmesan cheese grated on top and some biscuits hot from the oven. Your family will swoon!

Serves 8

Here...fishy, fishy, fishy....

Ah...fish tacos!!!! Why they weren't a part of my childhood, I will never know, but as an adult I am FULLY in love with them! I love how fresh they are and how you can eat your fill and not be unhealthy. I love that you can use pretty much whatever fish you want and that you can get them from carts on the streets of LA! I love the sour bite of vinegar and the crunch of cabbage. Fish tacos are AMAZING!!!

I recently decided to make my own and after a complete FAIL of a first try I did a little research and came up with this recipe. Enjoy!!!

Fish Tacos

Makes 8 tacos

1 red onion, thinly sliced

About 1 1/2 c. red wine vinegar

2 tbsp. olive oil

1 tsp. chili powder

1 tsp. dried oregano

1/2 tsp. ground cumin

1 pound flaky white fish (cod or catfish will totally work here!)

Salt

Corn tortillas

Sour cream (or Mexican creme)

Tomatoes

Shredded cabbage

Cilantro

2 limes, cut into wedges

Marinated onions:

1. Slice red onions and place them in a bowl
2. Pour enough red wine vinegar over the onions to cover them
3. Allow them to sit for at least 30 minutes

Seasoning and cooking the fish:

1. Mix olive oil, chili powder, cumin and a dash of salt in a small bowl
2. Cut the fish into slices about a finger's width wide
3. Place fish on a plate or platter and drizzle the "marinade" over the fish
4. Rub the mixture all over the fish and let sit for 20 minutes
5. Heat your oven to 350F
6. Line a cookie sheet with foil and spray with cooking oil
7. Place fish on cookie sheet and bake for 10-12 minutes, just until fish is cooked through

Assemble your tacos:

1. Heat your tortillas
2. Load up your tortillas with all of the good stuff (fish, onions, cabbage, tomatoes, sour cream, cilantro...)
3. Squeeze a lime wedge over your tacos and eat!

Gluten Free Strawberry-Cherry Pie

If you're like me you LOVE summer fruit! I love all of the berries and the juicy nectarines and that sweet smell that doesn't exist in the produce aisle any other time of year! And if you're like me you LOVE making pies! I love the whole creative process of mixing random raw ingredients and creating something absolutely beautiful and delicious!!! In my quest to bake and eat gluten free I have finally started baking with some GF flours and the results were genius!!!!! This gem of a pie comes out with a flaky crust that reminded me of shortbread and a thick fruity filling that will knock your socks off! After sharing the pie with one of my friends family, her 10 year old son thanked Heavenly Father for the pie during his evening prayers! It's a GOOD pie!!! Here is my slightly adapted recipe for Strawberry-Cherry Pie from the fabulous Gluten Free Girl blog!

Gluten Free Strawberry-Cherry Pie

For the dough:

350g King Arthur All-Purpose GF Flour

1/2 tsp. kosher salt

1 c. (2 sticks) unsalted butter

1/2 c. ice-cold water, plus a few splashes if needed

For the filling:

1lb. strawberries (as juicy as possible!)

1lb. cherries, pitted

1 tsp. almond extract

1/2 c. sugar

70g King Arthur All-Purpose GF Flour

1/2 tsp. ground cinnamon

1 large egg, beaten

Making the dough:

1. Cut the butter into one-inch cubes. Put them in the freezer for 15 minutes.
2. Put the flour and salt into a large food processor. Pulse them together until the flour is fluffy and aerated.
3. Add the butter cubes and pulse 10 times. Make sure these are good pulses! The flour and butter should look like a sandy mixture, with the butter chunks still visible.
4. Pour in the 1/2 c. of ice-cold water. Pulse five time. Look at the dough. If it still looks a bit dry, add a splash of water, not exceeding 1/4 c. The finished dough should look like curds of dry cottage cheese.
5. Pour the dough out onto a cool, clean surface. Gently gather all the dough together in your hands. Working quickly, take half the dough and make it into a ball, then flatten it into a plump disk. Wrap it in plastic wrap and let rest in refrigerator for at least 30 minutes. Repeat for the remaining dough.

Making the filling:

1. Take the tops off the strawberries. If they are super big then cut them into cherry-sized pieces. Pit the cherries and throw them into the bowl with the strawberries.Pour in the almond extract and toss the berries to coat. Put the sugar, flour and cinnamon on top of the fruit and toss gently with your hands.
2. Let the fruit sit while you roll out your dough.

Rolling out the dough and baking:

1. Get two pieces of parchment paper and lightly, VERY lightly, grease them with vegetable oil. You will roll out your dough between these guys! Don't try gluten free dough on a floured board! It's too delicate and it tears into a million pieces!
2. Preheat the oven to 425F.
3. Unwrap one disk and place between greased sides of parchment. Now get ready for some Zen rolling!
4. Pretend that the dough is the face of a clock. Roll out once at 12 o'clock, then lift the pin and roll at 12:10. Moving in "ten-minute" increment, roll out the pie dough to slightly larger than your pie pan. Be patient!!!! Think of this time as meditation time!!! Roll out the dough evenly.
5. Lift the top piece of parchment paper off (save it for your next disc of dough) and flip your dough into your pan. Carefully peel the parchment off of your dough...but if it rips just stick it back together! It can handle some manhandling!
6. Pour your filling into your lovely bottom crust and smooth it out so that it's evenly distributed in the pan.
7. Roll out the remaining dough. Lay it onto the pie gently. If the dough breaks...NO STRESS!!! Just pat the pieces back together! Tuck the edges into the crust and crimp with either your fingers or a fork.
8. Cut a few slits into the top crust. Brush the top crust with the beaten egg. Place the pie pan on a parchment lined baking sheet (to catch drips and random falling crust) and slide it into the oven.
9. Bake for 15 minutes, then turn the temperature down to 375F.
10. Bake 45-55 minutes more until juices are bubbling out of the pie, the crust is browned and you hear a sizzle-whump when you putt your ear to the baked pie.

Waiting to eat your pie:

1. Remove the pie from the oven and place it on cooling rack (still in the pan!!!)
2. Let it cool for at least 2 hours so that the filling can set-up. If you rush it you'll have a GIANT mess!!!
3. Serve your pie on lovely little dessert plates and enjoy the tastes of summer!

Weight Watchers Points Plus Value: 10pts. for 1/10 of the pie

Ah...Summer Salads!!!

I don't know about you, but I have been DYING from the heat lately! It has been blistering and today was no exception! Even as I type this at nearly 7:00pm it is 84F outside...ridiculous! To add to the fantastical sweat fest I'm having, I menu planned to roast a chicken tonight. Oh yes...I am a genius!!! So in my attempts to stay as cool as possible I whipped up a little summer salad with fruit fresh from the fridge to cool me off and help think of blissful winter days basking in the snow!!! Here's what I "cooked" up!

Watermelon, Orange and Feta Salad

Adapted from Everyday Food, Issue 84

1/4 of a small seedless watermelon, rind removed and flesh cut into 1/4-inch slices

1 large orange, pith and peel removed, divided into sections

1/4 small red onion, thinly sliced

2 ounces feta cheese, crumbled

1/4 cup fresh parsley, roughly chopped

2-4 teaspoons olive oil

salt and pepper to taste

1. On a platter or in a bowl combine first five ingredients and toss. Drizzle with olive oil and season with salt and pepper. Taste and adjust seasoning.
2. Cover and refrigerate until just before serving. Serves 4.
3. Weight Watchers Points Plus Value: 2pts. per serving

Happy summer salads everyone!!!

Fennel and Radish Salad of Deliciousness

I have been wanting to figure out how to make new and exciting salads for myself, seeing as how I'm bored with the usual greens, tomatoes, green onions, carrots...blah, blah, blah. Martha Stewart must have read my mind when she put together the ideas in issue 83 of Everyday Food!!! One of the fabulous salads featured was a fennel and radish salad that sounded like exactly what I have been looking for. I whipped it up and found that although it was tasty...it needed more zip...so I added some white balsamic vinegar and it was GENIUS! Enjoy this tasty, crunchy salad alongside a roast chicken hot out of the oven and you'll know that summer is on its way!

Fennel and Radish Salad

1 tbsp fresh lemon juice

1 tbsp white-wine vinegar

1/4 c. extra-virgin olive oil

salt and pepper to taste

2 medium fennel bulbs, thinly sliced

4 radishes, thinly sliced

2 tbsp capers, drained and rinsed

White balsamic vinegar to taste

1. In a medium bowl, whisk together lemon juice, white-wine vinegar, and olive oil. Season with salt and pepper.

2. Add fennel bulbs, radishes and capers to the bowl. Toss to combine.

3. Sprinkle white balsamic over salad, about 1 tsp at a time, tasting as you go until you have enough acid.

4. Sprinkle with fennel fronds and enjoy!

Serves 4

Mother's Day Cake (A bit late but still delicious!)

A family from church has completely adopted me and today (Mother's Day!) I made a cake to honor the sweet, sweet mom in the family! She has become a dear friend and someone whose love I cherish. The love her family has shared with me has changed me and my life. The family that she has made is exceptional. I honestly can't imagine my life without them. In honor of how amazing this lady is, I decided to make a White Velvet Butter Cake filled with my homemade strawberry jam and topped with, my favorite, Seven Minute Frosting. A sweet treat for a sweet friend and awesome mom!

Happy Mother's Day Heidi!!!!!

White Velvet Butter Cake

from The Cake Bible, Rose Levy Beranbaum

5 lg. egg whites

1 c. milk, whole

2 1/4 tsp. vanilla

3 c. sifted cake flour

1 1/2 c. sugar

1 tbsp. plus 1 tsp. baking powder

1/4 tsp. salt

12 tbsp. unsalted butter, softened

1. Preheat oven to 350F. Grease, line with parchment, grease and flour two 9-inch round cake pans. Set aside.
2. In a medium bowl lightly combine the egg whites, 1/4 c. milk and vanilla.
3. In a large mixing bowl combine the dry ingredients and mix on a low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
4. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25-35 minutes or until
5. a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
6. Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before icing.

Seven Minute Frosting

from The Joy of Cooking, Rombauer & Becker

2 unbeaten egg whites

1 1/2 c. sugar

5 tbsp. cold water

1/4 tsp. cream of tartar

1 1/2 tsp. light corn syrup

1 tsp. vanilla

1. Place everything except the vanilla in the top of a double boiler over rapidly boiling water. Beat them constantly with an electric hand mixer for 7 minutes. Remove icing from heat.
2. Add the vanilla and continue beating until the icing is the right consistency to spread.
3. Makes about 2 cups.

The Luck o the Irish

The Irish must be some of the luckiest people ever!!!! I mean seriously...corned beef, fresh butter from the cow, all of your side dishes made with butter...YUM!!! I had a little gathering celebrating the land of the shamrock and scored some amazing new recipes that I just had to share with you!!! Both are butter-tastic and absolutely delicious! Share these with your friends, drop them off at a neighbors house or just sit in front of your favorite movie sipping hot chocolate and munching cookies...no matter what you do, you'll be feeling lucky!

Irish Soda Bread

Adapted from The Secrets of Jesuit Baking*

5 c. sifted all-purpose flour

3/4 c. sugar

2 tsp. baking powder

1 1/2 tsp. salt

1 tsp. baking soda

1 stick of butter, cold

3 tbsp. caraway seeds

2 1/2 c. buttermilk

1 large egg, slightly beaten

1. Preheat the oven to 350F. Generously butter two 9x5 bread pans.
2. Stir together the sifted flour, sugar, baking powder, salt and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in caraway seeds.
3. Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves (with loads of flour on your hands!) and place in the pans.
4. Bake for 50-60 minutes. Test with a toothpick for doneness. Cool in pans for 3-5 minutes. Transfer to a wire rack to cool.
5. Serve with fresh, homemade butter (pour heavy cream into a jar, seal it, shake it until you have butter).

*This recipe called for 2 1/2 cups of raisins that I decided would ruin the bread. I'm SO happy that I ditched the raisins! It was absolutely perfect without them!

Shortbread Cookies

Adapted from Ina Garten's Shortbread Hearts recipe

3 sticks unsalted butter, softened

1 c. sugar

1 tsp. vanilla extract

3 1/2 c. sifted flour

pinch of salt

1. Preheat oven to 350F. Line two cookie sheets with parchment or Silpat mats.
2. In the bowl of a stand mixer lightly cream butter and sugar together (the less mixing the better.) Add in the vanilla and mix.
3. Mix together flour and salt and slowly add to butter mixture. Mix until just combined.
4. Dough will be crumbly! Pour out onto a lightly floured board and shape into a flat disk. Wrap in plastic wrap and refrigerate for 15 minutes.
5. Remove dough from fridge and roll out on floured surface to about 1/2" thick. Cut with 2 1/2 inch round cutter and place on prepared trays. Sprinkle with granulated sugar so that your cookies sparkle!
6. Bake for 18-20 minutes or until edges are barely golden.
7. Makes 24- 2 1/2" cookies

Oh...and since I'm doing Weight Watchers here are the PointsPlus values for these lovelies:

Irish Soda Bread: 1 slice = 4 pts. (if each loaf is cut into 12 slices)

Shortbread Cookies: 1 cookie = 6 pts.