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/

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

Raspberry Rhubarb Compote over Streusel Bars with whipped Coconut Cream

Streusel Bars

2 1/3 c.  gluten free flour mix
2 t. guar gum
1 1/4 t. baking powder (gluten and corn free)
1/2 t. sea salt
3/4 c. softened butter
1 c. sugar
1/2 c. brown sugar
3 eggs
1 t. vanilla (gluten and corn free)

Streusel 

2 T. cinnamon
2 T. sugar (extra fine bakers)
3/4 c. chopped almonds

Pre-heat oven to 325 degrees.  Grease bottom of 9" x 13" cake pan.

Mix dry ingredients and set aside.  Cream butter and sugars add eggs one at a time, then add vanilla.  Then add dry ingredients until all is moistened.  Reserving half the dough spread one half in cake pan.  Sprinkle streusel over dough then with wet fingers spread second half of dough over the top.  You may have to wet fingers several times but try and spread over the whole thing.  

Bake for 15- 20 minutes until toothpick comes out clean.  This was based on this recipe: http://www.bettycrocker.com/recipes/snickerdoodle-bars/e2fc99ee-d389-434d-98e9-73bbf2527053 .  Adapted to gluten free with nuts added and more cinnamon and sugar.

Cool  bars for one hour or more.

Raspberry rhubarb compote

3 c. chopped rhubarb
1/2 c. fresh squeezed orange juice
3 t. zested orange rind
1/2 c. brown sugar
3 t. agar flakes
2 c. raspberries
5 drops citrus bliss essential oil

Place rhubarb, orange juice, orange zest, and brown sugar in sauce pan over med. heat.  Bring to boil and simmer for 10 min.  Sprinkle agar flakes over top and mix in.  Turn off heat and add citrus bliss oil.  Refrigerate. ( Based on recipe from this blog;  http://www.simplebites.net/salute-spring-ten-ways-to-enjoy-rhubarb-compote/ )

Whipped coconut cream

used this recipe; 
http://kblog.lunchboxbunch.com/2011/09/how-to-make-whipped-coconut-cream-from.html  but instead of powdered sugar I use the extra fine bakers sugar ( no corn starch) and vanilla.

To serve  place bar on plate and top with raspberry rhubarb compote and garnish with coconut cream.


 I am so flattered that this won first place in my ward dessert contest on 27 July 2112.

Ginger & Garlic Salad Dressing

Ginger & Garlic dressing

1/2 c. olive oil
1/2 c. raw apple cider vinegar
4 T. sugar
2 t. salt
1 t. ginger

1 t. garlic powder

1 t. celery seed

1/2 t. pepper

Combine above in jar and shake until dissolved.  I keep this on my kitchen counter so the olive oil doesn't  clump together. I use this on all types of salads.  Also good on baked potatoes. I sometimes use  fresh squeezed lemon juice in place of the vinegar.  This is my standard salad dressing the one I use most often.

Banana Cake

3/4 c. milk with 2 T. lemon juice, set aside to curdle.

2/3 c. butter
1 2/3 c. sugar
2 eggs
2 t. vanilla

Cream butter, sugar, eggs and vanilla until light and fluffy.

3 c. gluten-free flour mix
1 1/4 t. soda
1 t. salt
2 t. baking powder
2 t. guar gum

Add milk and dry ingredients to creamed ingredients.  Add 1 1/2 c. mashed bananas.  Bake in 3  8" round pans or 2 bread pans or one large sheet pan well greased at 350 degrees. 30-45 min.

Original recipe won second prize a the southern California Exposition by Sylvia Murray.  This is called sour milk and rotten banana cake by the Jenson Family.

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.