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" I’m such an autumn person. Give me a quiet, cozy spot with a view of the changing trees on a crisp, late September day, a warm drink, and a good book and I will be in all my glory." Unknown
I have just discovered a new spice blend called Garam Masala. This spicy Indian blend works perfectly in my new Autumn soup recipe below. I paired it with Herbs de Provence (which is French) and, although unconventional, it was a perfect pairing with the chicken and Autumn vegetables in this recipe. Spicy Autumn Creamy Chicken, Vegetable & Pasta Soup ~ Ingredients ~ 48 oz. Chicken broth 13.5 oz. Unsweet coconut milk (1/2 can) Olive oil 2 - 4 cups dry Rotini pasta 2 Chicken breast - shred 1 head garlic - roasted 1/2 butternut squash - chopped 2 zucchini - chopped 1 onion - chopped 2 celery - chopped 5 carrots - chopped ~ Spices ~ Salt/Pepper Onion powder Garlic powder Turmeric 3 bay leaves Herbs de Provence Garam Masala Cayenne pepper ~ Cook It ~ Chop/shred 2 chicken breast and season with salt, pepper, garlic powder, and onion powder. Set aside Roast the head of garlic (I did mine in foil with olive oil in the air fryer for 13 minutes) Set aside Heat olive oil in stock pot ~ Add onions, carrots, butternut squash, and celery. Throw in bay leaves. Sauté on medium to low heat until almost tender and then add zucchini. Sauté around 5 minutes more. Salt & pepper the vegetables in the pan. Add shredded and seasoned chicken to pan along with the roasted garlic. Pour broth over this mix, add in about a half teaspoon of turmeric and garam masala and one teaspoon of Herbs de Provence, stir, then add pasta. (These spices along with salt can be added to taste) I add a pinch of cayenne to mine. I like mine spicy. Cook until pasta is al dente (or to your liking). Add water as needed or extra broth if soup becomes too thick. I added half a can of unsweetened coconut milk at the end to make a creamy soup. This soup is delicious with only the broth or the added creaminess of the coconut milk. Enjoy! Happy Autumn Debbie
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Nothing says Summer like fresh mixed berries & cream. I love this recipe that I adapted from one I found on Pinterest and made it my own. I hope you enjoy as much as I have. This recipe is made for my Keto diet with Swerve. The sweetener could be exchanged for honey, powdered sugar, or any sweetener of your choice. ~ Happy Summer ~ ~ Mixed Berries & Cream ~
Ingredients 2 lbs. fresh strawberries 12 ounces fresh blackberries 6 ounces fresh raspberries 16 ounces fresh blueberries 8 ounce block cream cheese - room temperature 1 1/2 cups heavy whipping cream 1/2 cup swerve confectioner sweetener 1 Tbs. vanilla extract Directions Rinse berries in colander. Lay out the berries on a clean kitchen towel to soak up any extra moisture. I leave the berries whole except for the stawberries which I cut into manageable size pieces. Add all the berries into a large serving bowl. In a large mixing bowl, or stand mixer, cream the softened cream cheese with the confectioner Swerve. Add the heavy whipping cream and vanilla extract and whip for one to two minutes, or until the mixture is fluffy. Fold the cream mixture into the mixed berries. For best results, refrigerate for two hours before serving. *This will last up to four days in the refrigerator, although mine never makes it that long. It will begin to break down a little each day, so I recommend eating before the four day limit. Enjoy! "I don't feel right if there is not a mountain of garlic on my kitchen table ready to be mixed up with butter, oil, or herbs, waiting to be caramelized, roasted, or eased into a sauce. Comfort may be an overused word, but if ever there were a comforting soup, it is this garlic one. There are moments in winter when my body (or my children) call for it. I feel it protects me from illness just as it has protected generations of French farmers before me." Mimi Thorisson ~ A Kitchen in France I love this beautiful cookbook and this soup. It really is good for what ails you. ~ Garlic Soup ~ Ingredients 2 tablespoons duck fat or extra-virgin olive oil 1 onion 1 whole head garlic, plus 2 cloves, thinly sliced 1 tablespoon all-purpose flour 5 cups chicken stock Sea salt & pepper A few sprigs of fresh thyme 1 tablespoon extra-virgin olive oil, plus, if desired, more for serving 2 large eggs, separated 1 tablespoon sherry vinegar Directions In a large pot, heat the duck fat or olive oil over medium heat. Cook the onion for 2 minutes. Add the sliced head of garlic and cook until softened but not browned, about 2 minutes. Add the flour and stir well, then pour in the chicken stock and bring to a low boil. Season with salt and pepper, add the thyme sprigs, lower the heat, cover, and let simmer for 20 minutes. Meanwhile, in a small saute pan, heat the olive oil over medium heat. Fry the remaining sliced garlic until golden and slightly crisp, about 3 minutes. Drain on a paper towel. Puree the soup in batches in a blender. Return the soup to the pot and set over medium heat. Beat the egg whites in a small bowl and then drizzle, whisking constantly, into the soup. You should see thin strands of egg white form in the soup; immediately remove from the heat. Whisk the egg yolks with the vinegar in a small bowl, then slowly add a little of the soup, whisking constantly. Add the egg yolk mixture to the soup, again whisking constantly to prevent curdling. Ladle the soup into bowls, sprinkle with the fried garlic, and drizzle with a few drops of olive oil, if desired. Serve immediately. A Kitchen in France Mimi Thorisson www.mimithorisson.com Categories |