White bean, kale and potato soup

Now here’s a versatile soup that can be made utilizing a few basic ingredients;

Kale, onions, potatoes, white beans, veg./chicken stock, corn kernels, salt, pepper, a squeeze of lemon juice, garlic, olive oil.

It can be made vegan or not. No white beans? Substitute navy beans.

No kale? Substitute spinach.

No potatoes? No worries.

No fresh corn kernels (who does in winter?) – use frozen.

Choose between vegetable stock or chicken stock (or bone broth).

Add sauteed mushrooms or not.

It’s truly a ‘use what you have’ soup!

Jennifer Wurst - Potato, kale, white bean soup

Half of one small onion – chopped.

One or two heads of garlic – chopped.

One good handful of kale – chopped.

5-6 peeled and chopped potatoes (depends on size of potato)

I.5 cups of white beans (or one can – rinsed)

4 cups of stock – veg./chicken.

1/2 cup fresh or frozen corn kernals.

Juice of one lemon.

Salt and pepper to taste.

Olive oil.

First take out your heavy bottom soup pot. Drizzle in some olive oil.

Add the chopped onion and saute until slightly browned. Add garlic. Saute a bit more…

Add in kale and maybe a little more olive oil – if needed.

Saute together until the kale softens. Add in potatoes. Give it all a good stir…and then add in the stock.

Add a few good pinches of salt. Freshly cracked pepper. Stir again.

Bring to a slow simmer, then continue simmering until potatoes are cooked through. About 20 minutes – give or take a few minutes …

Add in corn and lemon juice.

Taste for and add more salt/pepper if need be.

You can also add in dried oregano, basil or parsley. If you like to cook with wine – white wine would be nice to add in after the onions are sauteed. Give a little splash before adding garlic…

Serve with warm rolls/bread/pita – whatever you have…

Add a salad and you’ve got yourself a delicious meal!

Enjoy.

(:

 

Shortcake – dairy and gluten free – just add strawberries…

It’s strawberry season here in Maine…

Finn and I have been strawberry picking for the past five years together. We started in 2012. Finn was two.

It’s something we look  forward to every July…and this year was no exception. For the past three years we’ve been visiting a farm in Whitefield Maine – Sheepscot General – it’s the only organic u-pick strawberry field in Maine – and they are worth the drive.

We ate pints of fresh strawberries for days…

We also gave a few pints away, froze a few pounds and then I got into making stuff with all those scrumptious strawberries… strawberry sorbet (twice),  strawberry infused vodka and tequila (so tasty and dangerous), tried my hand at a GF/DF shortcake (see recipe below), and finally a strawberry/blueberry cobbler.

Sadly though, we are now out of freshly picked strawberries.

But, on the plus side, we’ve eaten our way through almost 14 pounds of amazing strawberries and are already looking forward to next years strawberry season…

One can never eat too many strawberries, right?

Here’s the recipe for dairy free/gluten free shortcake (adapted from the Minimalist Baker). It’s amazing and well worth the time.

Ingredients;

Coconut buttermilk.

Here’s how to make coconut buttermilk;

Mix:

3/4 coconut full-fat coconut milk (stirred/shaken – no clumps)

1 Tbls. lemon juice

Stir to combine.

Set aside.

 

Then gather;

1 cup gluten free flour

1 scant cup almond flour

2 Tbsp non-GMO cornstarch

3 Tbsp. organic can sugar

1/2 tsp. sea salt

2 tsp. baking powder

3 Tbsp coconut oil

Preheat oven to 400 degrees and grease baking sheet.

And…then.

Combine GF flour, almond flour, cornstarch, cane sugar, sea salt, baking powder and whisk to combine. Add the coconut oil and use a whisk, fork or pastry cutter to ‘cut’ into the flour, until small bits remain…just like you would with wheat flour…

Add almost the entire batch of coconut buttermilk to the dry mix and stir with spoon to combine…you may need to add a bit more, you may not…you’re trying for a semi-sticky dough…try not to overwork it…

Transfer the dough onto a well floured (gluten free of course) surface – I used a cookie sheet. Roll (with a floured rolling pin) out until the dough is about 1″ thick.

Then flour the opening of a small drinking glass, circular cookie cutter or biscuit maker and push into dough, making small circular disks – about 1″ thick – mine were more oblong than disk-like, but it’s more about thickness anyway…

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Place on a greased cookie sheet – side by side. Touching. No space between – not squished, just touching…

Then – brush the biscuits with either coconut milk or melted coconut oil. Coconut milk will keep the shortcake more moist, while the oil will make the tops more crispy…we tried both and liked both for their differing characteristics…

If more texture/sweetness is wanted, sprinkle raw cane sugar on top of each before baking.

Bake at 400 degrees F for 15-20 minutes, depending on your oven – or until the tops are beginning to brown and become crispy. Then turn up the heat to 450 F and bake another 3-6 minutes – CAREFUL – don’t burn them – that would be a bummer…

Now, while that amazing shortcake is baking – wash, hull and slice 1 lb. of (preferably, organic) strawberries.

Top them with a pinch of cane sugar.

O.M.G. – freshly picked strawberries, sliced with a pinch of sugar added…so delicious!

O.K., now let them sit until time to serve…

Once the shortcake has undergone its transformation, remove from oven and let rest about five minutes or so. Then separate each biscuit from the other and let cool…

Best served at room temp…

Now, when the time comes to serve these beauties up – slice each biscuit in half, pile on strawberries and a bit of ‘juice’, then top if off with the top!

So. Good. As is.

No. Cream. Needed.

Seriously.

Enjoy!!

What’s your favorite strawberry recipe? Share here…

Be well.

Eat well.

Enjoy.

 

No one needs to know these are gluten and dairy free!

Brownies. Who doesn’t love them?

Since starting this blog our household has had to switch from a glutenous, dairy laden household to a gluten free, dairy free household.

Some of our old favorites have gone by the wayside (sadly), but others have found their way back into our hearts (and bellies) – one such favorite is homemade brownies!!

I came across this recipe by MakeMineCadburys and gave it a try (with a few modifications) and they came out delicious.

Chewy, rich and chocolaty goodness…you’d never know they were dairy/gluten free.

Bonus – they are super simple to prepare.

Here’s what you’ll need and the how to;

Ingredients

1/2 cup coconut oil*

1/2 cup cocoa

1cup sugar

2 eggs

1 tsp. vanilla

1/2 cup gluten free flour

1/4 tsp. salt

*if you use triple filtered coconut oil, you will not taste coconut – if you use a ‘regular’ coconut oil, the brownies will have a coconut flavor – but hey, coconut and chocolate go very well together  – I tried it both ways and both were equally delicious – but see what works for your taste buds…)

Preheat oven to 350 degrees.

Line an 8 X 8 X 2 pan with parchment paper.

Parchment paper side note – I did not grease pan or the parchment paper before adding batter. I cut a piece slightly larger than the pan, let some ‘hang over sides’ then held in place with clothes pins. Once batter was complete, I poured it in and then spread evenly with rubber spatula, removing pins before placing in oven of course. Oh, and if you think the paper is hanging over just a bit too much, then trim it down – leaving enough to allow you to lift brownies out of pan once baked…

What to do next;

Melt coconut oil over low heat. Once melted, remove from heat. Add cocoa, then sugar, mix.

Then add eggs, one at time.

Stir in vanilla, salt, then flour.

Do not overmix.

Pour into prepared pan. Bake about 20-30 minutes or until tester comes out clean…

Let cool slightly in pan. Lift out and turn over (gently – not to break) onto a cooling rack. Carefully remove parchment paper. Let fully cool before slicing…if you can wait that long. (:

Enjoy!