Archive for the ‘Gluten Free’ Category

Norweigan Sweet Soup– and family traditions!

Monday, November 24th, 2014

One of my first Christmas memories with my then-new-boyfriend 10 years ago  (now he’s my fabulous husband) was experiencing some of his deeply rooted family food traditions with his parents. Norweigan Sweet soup. Spritz cookies. Norwegian Krumkake. These foods have come to mean the holidays for me, and are things I look forward to eating every year around Thanksgiving and Christmas, as do my children. Growing up, I had a couple of family recipes that got handed down, but there was not really something we ate and made every year that had historical significance, so these traditions from my husband’s family have come to be a treasured part of my holidays. What traditional foods do you eat around the holidays?

To start our Thanksgiving this year, we had Sweet Soup and Swedish pancakes for breakfast. The sweet fruity goodness of the soup warms me heart and my belly!

It may not look like much, but it’s amazing! The flavors are deep and delicious, and I invariably go back for a second helping. And then left overs (if there are any) the next day or two, too.

One of the fun things about making this soup in our family is using the old crockpot my husband inherited from his grandmother, which I’m certain made many many helpings of this sweet soup over the years, too. We are glad this crockpot is still going strong, and cooks low and steady, unlike our newer and larger crockpot, which can’t seem to cook at low enough temperatures. It will be a very sad day when this hardy crockpot dies. May it live forever!

 

Just to make sure I made it according to family traditions, I had my Father-in-Law walk me though how to make it. He was gracious enough to let me stage the ingredients ;-)

Norweigan Sweet Soup

Ingredients

  • A bottle of Cranberry-Raspberry Juice (use the size needed for your family-- we had 7, so we used a large bottle)
  • Peeled and chopped sweet apple (we used 1 large Honeycrisp apple, and you could also used dried)
  • Peeled and chopped pear (you could also use dried)
  • A large handful of whole seedless prunes
  • A large handful of chopped dried apricots
  • Raisins, Dried cherries, Craisins, or other dried fruit as desired
  • 1/2 cup Tapioca pears
  • 2 Cinnamon sticks

Instructions

  1. Peel and dice the fresh fruit.
  2. Dice the dried fruit (except the prunes) as needed, into the desired size.
  3. Pour the juice into the crockpot, and add all of the fruit, the tapoica, and the cinnamon sticks.
  4. Cook overnight, removing the cinnamon sticks so as to not overpower the soup.
  5. Thicken with more tapioca as needed.
  6. Serve hot or cold, as desired! (We like it hot!)

 

I hope you enjoy this as much as we do!

 

Oh My So Much Pumpkin

Wednesday, October 29th, 2014

This year there are pumpkins everywhere. How I love the smell of pumpkin cooking and wish it would last throughout the year. Here is one way I get my pumpkin fix for the rest of the year. I make Pumpkin chips and pumpkin powder. My dehydrator is a good friend that I often use with my bountiful baskets produce. There is nothing easier than drying fruits and vegetables for later use. You don’t even need a dehydrator as the oven on its lowest setting works fine.
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Autumn Fennel Slaw

Friday, October 24th, 2014

This week we received fennel, red pears and apples in our baskets. I decided to try a more autumnal version of fresh fennel slaw by making an apple cider vinaigrette to dress it. It came together rather quickly and only needed to rest for 30 minutes for the flavors to meld. I would imagine this would be a wonderful side dish to roasted pork loin, pork chop or to top a pulled pork sandwich.

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“Lick the Blender Clean” Hatch Chile Dressing

Friday, October 24th, 2014

I keep a huge bowl of salad in my fridge at all times. I love to be able to serve my family a fresh and delicious salad with our dinners. Unfortunately the big kid (read: my significant other) isn’t an eager salad eater so I always keep a dressing on hand that will appease him. I just knew that if I could concoct a tasty hatch chile dressing, I would have a willing salad eater this week.
My 5 year old daughter and I put this together (she operated the blender and poured in the measured ingredients). Once it was done, she couldn’t get enough of it! After I poured the dressing into my snazzy dressing bottle, she licked the dressing out of the blender and I hope you will too (don’t worry, we won’t judge).


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Chipping, carrots that is!

Thursday, October 23rd, 2014

 

I found myself trading avocados a couple baskets ago for some extra carrots. Not realizing at the time I had 2 one pound bags already. Now what can I do with them???? I know carrot chips. There is nothing like homemade chips of any kind and carrots are one of my favorites. You can do sweet or spicy, hot or just plain salted. Really anything goes with carrot chips so let your imagination fly. And no one needs to know they are healthy. (more…)

Adventure into making raisins

Thursday, October 16th, 2014

The making of raisins is a wonderful journey. For me there is no better way to show my love for family and friends then by cooking for them.  These raisins are just another way for me to do that. I first started by doing a vinegar water wash of the grapes with a good rinse and dry. Then let the grapes sit on the trays for a hour so they don’t add moisture to the dehydrator. The hardest part was making sure the little stems were removed on all of the grapes. What I did find is that after drying if you missed any they stood out and you could remove them at that time. Each dehydrator is different so times will be to. Mine took 48 hours on at 145 degrees and 14 hours at 125 degrees. Every few hours I rotated the trays and stirred around the grapes on each tray.
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Lemon Blueberry Muffins

Wednesday, January 29th, 2014

I should have never questioned one of my friends….she knows I love allergy friendly recipes!   She brought these to a MOPS meeting (Mothers of Preschoolers).  I begged and she sent me this recipe…..but told me she used regular butter…..so I subbed in dairy free Earth’s Balance and created a dish both my son and another friend (gluten free) could have. (more…)

Brussels Sprouts and Parmesan Frittata

Wednesday, December 25th, 2013

My chickens have an incredible ability to produce more eggs than we can eat at breakfast, so we are constantly on the lookout for dinner recipes that have the ability to use a ton of eggs!  This recipe fits the bill, and could only perhaps be improved by a smidge of bacon being added at the beginning.
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Asparagus and Sardine Pasta

Friday, October 18th, 2013


Did you luck out with a case of asparagus last week? I was lucky enough to share a case with a friend. I’ve got Asparagus coming out my ears…Here is one way that I used some this week.

I started out following Gordon Ramsay’s recipe for a rustic pasta sauce that included anchovies. Well, I didn’t have any anchovies, but I did have sardines. Earlier in the day, I had canned a bunch of asparagus, and had some inch long pieces that didn’t quite fit in my jars. So, I decided to take Gordon’s basic recipe and modify it for what I had on hand in my kitchen.
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Stuffed Pepper Soup Freezer packs

Tuesday, October 15th, 2013

Its officially Soup Season!  Its my favorite go to lunch, a steaming bowl of soup and a sandwich really hits the spot on cold days.  I really love when I can go out to the deep freeze and grab a soup pack and have lunch or dinner on the table in an hour, or in the crockpot in minutes.  Several readers were curious how I make freezer packs from recipes, here is how I break it down.

Stuffed Pepper Soup

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