Sausage Kale Soup (allergy free version of Zuppa Tascana)

10-12 red potatoes, sliced thin
1 large bunch Organic Kale (about 6-8 c. washed and torn)
1 onion, chopped
1 pound Mulay's Mild Italian loose (Not links) sausage
 (No antibiotics, no MSG, No hormones, No nitrates, no sugar, no soy)  or see note below*
1/2 t. red pepper flakes or more to taste
1/2 t. crushed oregano 
1/2 t. freshly ground pepper
1-2 t. sea salt, to taste
1 quart  home made chicken broth
2 cans Natural Value, organic coconut milk
 (only has organic coconut and water, no gums, no preservatives, BPA-free can lining)



Scrub and slice potatoes.  Then using a large soup pot boil potatoes in salted water until tender about 15 min.  Drain off starchy water then set side in a bowl for later.

While potatoes cook tare kale into bite size pieces discarding the tough center stem,  wash and let drain.

After potatoes are cooked.  In the large soup pot, brown sausage and then add chopped onion saute until tender.  Add red pepper flakes, oregano, fresh pepper and broth. At this point you may need to add a little water if the broth doesn't cover the potatoes.   Bring to boil and  then simmer for 30 min.  

Add the two cans of coconut milk and kale simmer 10-15 more min. until kale is tender crisp.

This make 6-8 servings.

* Note :organic ground pork instead of the sausage. Extra spices: 1 t. garlic powder, 1/2 t. pepper, 1/2 t. paprika, 1/2 t. cayenne pepper, 1/2 t. fennel, 1 T. parsley, 1/4 t. anise. (to replace spices that would have been in the sausage)

This recipe is adapted from:The Pioneer Woman Cooks.  http://thepioneerwoman.com/cooking/2011/10/sausage-potato-and-kale-soup/

Rhubarb/Strawberry Coconut Cream Pie. (This is not a custard or pudding pie. It is a pie made with coconut cream.)

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• one  9-inch pie shell. (I use 1/2 the Featherlight vinegar pastry recipe below for one pie.)
• 1-1/2 cups chopped rhubarb
• 1 c. strawberries
• 1 c. organic cane sugar
• 2 Tablespoons Gluten-free flour
• 2 eggs
• 3/4 c. coconut cream (from the solid part from a can of   Natural Value Organic coconut milk)

method:

Roll pie crust and fit into 9-inch glass pie pan. Crimp the edges and refrigerate while you prep the filling. This rest period is important to the overall flakiness of the crust.

Preheat oven to 350°F.

Wash and chop rhubarb to measure 1-1/2 cups.  Mix together the sugar, eggs, gluten-free flour and coconut cream.  Place in the bottom of the crust lined pie pan and sprinkle strawberries on top.  Wrap edges of pie with foil to prevent over baking the crust.   Bake, rotating once or twice, for 25-35 minutes, removing foil last 10 min. or so.   The center will jiggle just slightly, but it will set up as the pie cools. Cool pie on a wire rack until room temperature, then refrigerate until chilled. Best enjoyed on the same day it is baked but good second day too. 

I think this would be good made with peaches for part of the strawberries also.

 Featherlight Vinegar Pastry

2 1/2 c. gluten-free flour mix

1 t. guar gum

1/2 t. sea salt

1 T. sugar

3/4 c. butter

1 T. rice vinegar

1 egg

4 T. ice water

plastic wrap for rolling out the crust.

 This makes a two crust shell so you can either cut in half or freeze the left over pie crust for another day.  

In bowl mix together dry ingredients for crust, cut in butter until coarse crumbs form.  In a small bowl beat the egg and water and vinegar together.  Stir wet ingredients into dry ingredients until dough forms.  Work a little to get a smooth texture.  Divide dough in half and work with half at a time.  Using a double wide, double long piece of plastic wrap, folded over the pie dough.   Roll out pie crust flipping and releasing the dough from the plastic wrap often.  Until you have the dough rolled out to the size you need for the pie plate.  When you have the correct size peel the plastic wrap from one side of the dough and carefully flip it over the pie plate releasing from the plastic wrap carefully.  Cut and crimp dough to pie plate.  

From The Gluten-free Gourmet Cooks Comfort Foods by Bette Hagman, page 264.  I use what ever Gluten-free flour mix I have on hand.  In place of shortening I use pastured butter, and guar gum in place of xanthan gum.  

The rhubarb cream recipe was adapted from the following sources:

http://www.simplebites.net/pie-party-rhubarb-raspberry-cream-pie-recipe/

http://mamasminutia.blogspot.com/2011/05/dream-incarnate.html

Coconut Rice Pudding

1/4 c. melted pastured butter
3 eggs (free range)
2 cans Natural Value Organic coconut milk
1 c. sugar
2 t. vanilla
1 t. cinnamon
3/4 t. nutmeg
1/2 t. sea salt
2 1/2 c. cooked rice
3/4 c. raisins
3/4 c. flaked coconut
3/4 c. chopped Almonds (optional)

Use butter to oil the bottom and sides of 9" X 13" baking dish.  In Large bowl combine eggs, milk, sugar, vanilla, nut meg, and cinnamon.  Stir in rice and raisins.  Pour into prepared baking dish.  Bake uncovered 30 min. at 325 degrees.  Sprinkle coconut and almonds and bake for an additional 10- 15 min until a baking thermometer reads 160 degrees when inserted or center is not liquid. Can be served warm with whipped coconut milk or not.  Good warm or cold. Refrigerate leftovers.

Other flavor options:  dried sweetened cranberries, or blue berries in place of raisins.

Adapted from a recipe in  Susan Aylworth's book Zucchini Pie,  page 88.

White Bean Soup

8 ounces nitrate free bacon, diced (Organic Prairie, hardwood smoked uncured bacon is the one I usually use.  I get it at Fred Meyer in the frozen health food section of the store.)

6-7 carrots, sliced
4 stalks celery, sliced
2 cloves garlic, minced
1 onion, diced
1 t. thyme leaves
2 14 oz. can White  kidney beans, drained and rinsed with water in a strainer.
1 14 oz. can Red kidney beans, drained and rinsed with water in a strainer.
2 T. pure tomato paste
1 liter homemade chicken stock or 2 Rapunzel vegetable bouillon with sea salt cubes and 1 liter water
salt and pepper to taste

Fry diced bacon until browned then add carrots, onion, garlic, and celery lightly saute for 5 min. on med heat. Add thyme.  Add drained beans, stock, and tomato paste.  Simmer for 45 min.


adapted from a recipe by http://www.maillardvillemanor.com/2012/02/white-bean-soup.html

Pasta e Fagioli

Pasta e Fagioli

Makes 6-8 servings

3 TBSP extra-virgin olive oil

1 medium onion chopped

3-4 small carrots, chopped

3-4 stalks celery with leaves, chopped

4 cloves garlic, finely chopped

2 (28 oz) cans whole tomatoes, preferable plum, liquids reserved

4 cups vegetable broth (Rapunzel brand vegetable bouillon [found at Whole Foods] works well to make vegetable broth- 2 cubes, no salt needed)

4 cups cooked cannellini beans (we usually use 2 15.5 oz cans of cooked cannellini beans + 1 15.5 oz can kidney beans)

1/4 tsp dried thyme leaves

1/4 tsp crushed red pepper flakes, or to taste

1 bay leaf

salt and pepper, to taste

1 cup uncooked gluten-free elbow macaroni or other similar small pasta (Tinkyada brand brown rice noodles work well. Walmart around here has them, Whole Foods would also probably have them. Those noodles are definitely safe in the allergy department)

1/4 cup chopped fresh basil (optional)

1/4 cup chopped fresh flat-leaf parsley (1/2 cup if not using basil)

In a medium stockpot, heat the oil over medium heat. Add the onion, carrots, celery, and garlic; cook, stirring often, until softened, about 5 minutes. Add the tomatoes and their liquid, broth, beans, thyme, red pepper flakes, bay leaf, salt and pepper; bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. 

Add the pasta and bring to a boil over high heat. Reduce the heat to medium and simmer briskly for about 10 minutes, stirring occasionally from the bottom to prevent sticking, or until the pasta is cooked al dente. Reduce the heat to low and add the basil (if using) and parsley, stirring until just wilted. Serve hot.

ADVANCE PREPARATION

The finished soup can be held, covered, over very low heat for one hour before serving; decrease the pasta's cooking time by a few minutes. The soup can be stored, covered, in the refrigerator for two days, but the pasta will become a bit soggy. You will probably need to add more broth or water. Reheat over low heat. If you like, cook the pasta separately and add it shortly before serving.

Recipe from The Mediterranean Vegan Kitchen by Donna Klein.  I have made small changes to make allergy friendly for myself and added more vegetables.  One of my favorite recipes.

Had some wonderful friends come for lunch today we had this soup and fruit salad with orange cream cupcakes for dessert.  Great afternoon.

Orange Cream Cupcakes

1 c. brown rice flour
1/2 c. coconut flour
1/3 c. tapioca starch flour
2 t. baking powder
1/4 t. guar gum
1/4 t. sea salt
1 c. sugar
1/2 c. olive oil
2 eggs
1 orange, zested & then juiced
4-5 drops doTerra wild orange essential oil
1/2 c. coconut milk

Pre-heat oven 350 degrees F.  Line muffin pan with baking liners.  In medium bowl combine brown rice flour, coconut flour, tapioca starch flour, baking powder, guar gum and sea salt, set aside.  In large bowl beat sugar and olive oil.  Add eggs one at a time.  Combine coconut milk, orange zest , orange juice and wild orange essential oil.  Add 1/2 of milk mixture to the egg mixture beat on low then add 1/2 of flour mixture, then repeat milk and flour mixtures.  Divide evenly into muffin cups.  Bake 15-20 min.  Until toothpick comes out clean.

I made a fluffy almond frosting from Almond flavor, butter, coconut milk  and powdered sugar (used a blender to make powdered sugar with bakers extra fine sugar to start). I also flavored some of the frosting with cinnamon ( the light brown ones).

This are quite good not too dry or crumbly.  Yum!  I was attracted to this recipe because it didn't call for a flour mix but gave the flour portions straight out.  I also liked  the sound of orange cream One of my favorites as a kid was orange cream cycles.  I like those way better than the fudge  ones so many people liked.

This recipe is from Deliciously G-free by Elisabeth Hasselbeck.  I made a few changes to accommodate my personal food allergies and preferences.  I am allergic to wheat, corn, soy, milk, barley, rye,chocolate, walnuts, & peanuts.