Tag Archives: gluten free

Bell Pepper Soup

Hearty yet light !

Hearty yet light !

 

1 onion -sliced

¼ cup Olive Oil

Knob of Butter

3 cups Bell Peppers – orange yellow red- cut into small pieces

2-3 cups Chicken broth

pinch of sea salt

Pinch of White Pepper

 

In a large frying pan on medium heat.

Heat olive oil

Add Butter

Add Onions –cook for 10 minutes

Add Peppers- cook for 25 minutes or until melded together.

 

Add Chicken broth and cook for 10 minutes.

Cool completely if you are going to blend in a blender .

If you are going to use an emersion blender it is fine to do it when the soup is warm.

Blend.

Reheat.

Serve.

Optional- you can add a splash of heavy cream if you like creamed soups

but this is perfectly amazing without it.

 

Optional-Serve with crunchy bread and butter


Chocolate Sorbet

Easy Recipe, Deep flavor and Rich Dessert… Yum !

Easy Recipe, Deep flavor and Rich Dessert… Yum !

1 cup Sugar

½ cup Cocoa Powder

¼ Teaspoon Vanilla

½ teaspoon Salt

2 cups Water

¼ cup espresso (or Strong Coffee)

splash of Frangelico or Kahula

 

In a small saucepan heat until just dissolved. Refrigerate until cool.

Pour into Ice Cream maker and whirl for 30 minutes.

Pour into Freezer Container and freeze until firm.

 

Enjoy !!


Green Chile Chicken Stew

Happy Birthday EATON SQUARE EDIBLES !! Warm up from the inside out. Its Chile season!!  In New Mexico, the smell of roasted chile in the air. A classic sign of the changing weather its the perfect seasonal treat.

Happy Birthday EATON SQUARE EDIBLES !!
Warm up from the inside out. Its Chile season!!
In New Mexico, the smell of roasted chile in the air is
a classic sign of the changing weather. Its the perfect seasonal treat.

2 tablespoons olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper

1 medium onion – thinly sliced

2 cloves garlic – chopped

2 cups chicken broth

1 1/2 cups NM Green Chile – chopped or sliced (fresh roasted and peeled, frozen or canned is great too)

1 small handful of baby whole tomatoes

1 can pinto beans

2 cups shredded rotiserrie chicken-store bought is great !

1 tablespoon cornstarch-optional

Tortillas

Shredded Cheddar Cheese

Cilantro -garnish

Sour cream-garnish

 

In medium saucepan, heat olive oil.

Saute onion and garlic until sweated and soft.

Add green chile and saute for a minute or two to blend the flavors.

Add broth, and pinto beans and shredded chicken. Lower the flame, and cook 45 minutes.

Wrap tortillas in foil and place in hot oven to warm.

If you would like your chile sauce thicker, mix a tablespoon of cornstarch with a few tablespoons of broth until smooth.

Stir into to pot and cook another 5-10 minutes.

 

Before serving put grated cheddar cheese in bottom of individual bowls and ladle chile over the top of the cheese. Garnish with cilantro and a dollop of sour cream.

Amazing.

Serve with warm tortillas.

 

 


Burrata Tomato Salad

This salad is as easy as it looks ! All you need are the fresh ingredients ! This is a family favorite. Special enough for holidays but simple enough to enjoy everyday.

This salad is as easy as it looks ! All you need are the fresh ingredients ! This is a family favorite. Special enough for holidays but simple enough to enjoy everyday.

Burrata is one of the most special cheeses that hasn’t really been too available until just recently. A cows milk cheese made with a thin outer layer of mozzerella cheese and filled with creamy inside. Available in specialty cheese sections of your grocery store and in Italian markets as well. I have seen it at Whole foods recently. Be mindful to check the expiration date to ensure its freshness.

 

One basket Organic Cherry Tomatoes-sliced in half or

Heirloom Tomatoes – thickly sliced

Fresh Burrata

Sea Salt

Fresh cracked Black Pepper

Olive Oil

 

Arrange tomatoes and Burrata on a plate. You can tear the burrata with your

hands ,its quite hard to slice.

Drizzle with your favorite Olive oil.

Sprinkle with Sea Salt and fresh Cracked Pepper.

 

Great on a lovely slice of Crostini

 

 

 

 

Crostini

1 French Baguette-sliced diagonally

Olive Oil

Sea Salt

Cracked Black Pepper

 

Heat oven to broil

Lay bread on a baking sheet

Generously brush each slice with olive oil front and back.

Sprinkle with sea salt and cracked pepper

Turn pieces over and Repeat .

 

Watching carefully

Broil slices until light golden brown

Using your tongs ,turn each slice over and broil remaining side until toasted.

 

Remember this?

Burrata and Peach Salad


Chilled Broccoli Soup

This soup is just as delicious served hot but for a nice summer treat… CHILL IT! Add a sprinkle of your favorite cheese or a dollop of fresh whipped crème before serving

This soup is just as delicious served hot but for a nice summer treat… CHILL IT!
Add a sprinkle of your favorite cheese or a dollop of fresh whipped crème before serving.

1 head broccoli cut up or a bag of broccoli tops

splash of water

1small Onion-sliced

1 clove Garlic-chopped

11/2 cups chicken broth (vegetable good too !)

sprinkle of white pepper

 

Using a small soup pot add 1 inch of water just covering the bottom of pot.

Add Broccoli tops

Steam until fork tender. About 7 minutes.

Remove broccoli from pot and set aside. Discard water.

Heat pot

On medium heat add Olive Oil .

Add Onion and cook for 3 minutes. Add Garlic and sauté until onion is transparent.

Add Broccoli,white pepper and broth. Cook for 5 minutes.

Remove from heat.

At this point if you have an emersion blender you can use it now and blend soup until smooth. Place in refrigerator 2 hours.

If you do not have an emersion blender pour the soup into your blender and refrigerate until soup is cool. 2 hours. Then blend once soup is cool.

 

Serve blended chilled soup . Add a dollop of fresh whipped crème if you’d like the classic cream of broccoli soup.

I sprinkled mine with a mild blue cheese and some red peppers today instead.

 


Gazpacho

It’s the height of summer! All the freshest organic ingredients simply blended together make the most refreshing and delicious light snack or lunch.

It’s the height of summer! All the freshest organic ingredients simply blended together make the most refreshing and delicious light snack or lunch. A great staple for those of you that like to eat low carb for the summers.

You can serve this as a main course or you can serve it as an appetizer in a small cordial glass.

The longer this recipe sits, the better so feel free to make it in the morning .

 

3-4 large Tomatoes-peeled and cut into chunks- juiced

2 Red Bell Peppers-seeded

1 small Cucumber- seeded peeled and cut into chunks

1/2 small Onion-peeled and roughly chopped

3 celery stalks w leaves rough chop

1 clove Garlic-peeled and minced

handful of Cilantro

handful of Parsley

Sea Salt

Pepper

2 teaspoons fresh chile or more- I like Hatch Green chile – optional *

Splash Sherry Vinegar

Splash of Olive Oil

lemon zest and squeeze of 1/2 lemon

Optional*- to make a thick Gazpacho, soak a chunk of Country White Bread. (squeezed of excess water)

 

Put all ingredients in blender  or food processor. Pulse until you get the consistency that you like. You may also use an emersion blender. I like mine smooth but if you like it chunky pulse or blend it less.

Add bread and pulse until blended if desired. If too thick add a little cold water until desired consistency.

Season to taste you may need a bit more salt , black pepper. Garnish with a swirl of olive oil.

Pour into bowls.

I dressed this one with a little homemade pesto, thinly sliced radish and some small cucumber chunks.

Enjoy!!

 


Yellow Beet ,Rocket and Chevre Summer Salad

A “Beet Salad” isn’t only available at resturants , you can easily make one at home that tastes just as amazing.

A “Beet Salad” isn’t only available at resturants , you can easily make one at home that tastes just as amazing.

4-5 Yellow beets –boiled until fork tender,  then peeled and sliced

2 handfuls Rocket (arugula)

1 Avocado-sliced

Chevre as much as you like –torn into pieces

1 handful toasted Almond slivers

pinch of Sea Salt

Fresh Cracked Pepper

2 tablespooons  of your favorite Olive Oil

 

Toss together and enjoy !


Roast Chicken with Hazelnuts and Honey

This is a great recipe from Ottolenghi. They are such inspired chefs.everything they touch turns to gold !!

This is a great recipe from Ottolenghi. They are such inspired chefs.everything they touch turns to gold !!

1 Organic chicken –Cut up

2 small onions –chopped

¼ cup olive oil

1 teaspoon ground ginger

1 teaspooon cinnamon

pinch of saffron

juice of 1 lemon

2 teaspoons sea salt

1 teaspoon black pepper

1 cup hazelnuts

1/2 cup honey

2 tablespoons rosewater

2 spring onions –chopped for garnish

 

Marinate the chicken, onion , olive oil , ginger, cinnamon , saffron, lemon juice ,

water ,salt and pepper for one hour in the refrigerator.

Toast Hazelnuts in a 190c/350f oven for 10 minutes. Rough chop nuts.

On a large cookie sheet place chicken and marinade , skin side up, and roast for 35 minutes.

Mix honey and rosewater.

Spoon over chicken and roast for another 15 minutes

Garnish with spring onion before serving.


Jalapeno Kale Slaw

This is the perfect side dish for your summer barbecues. Everyone will love this fresh and crunchy specialty. Great as a topping on fish tacos or burgers or as a side dish anytime.

This is the perfect side dish for your summer barbecues. Everyone will love this fresh and crunchy specialty.
Great as a topping on fish tacos or burgers or as a side dish anytime.

Prepare in advance and refrigerate at least for 2 hours before serving .

In a large bowl soak the cabbage and the kale in water for at least 1 hour.

 

½ head cabbage-shredded

½ bag pre prepared kale-shredded

small orange bell pepper-cored and chopped

1 jalapeno-chopped

½ cup mayo

¼  cup sour cream

¼ cup milk or half and half

½  teaspoon sea salt

½ teaspoon pepper

 

In a large bowl add mayo, sour cream, half and half , salt, pepper.

Add jalapeno and bell pepper and mix.

Mixture should be liquidy and loose so use enough half and half to achieve this step.

Taste for proper seasoning you may decide to add a little more salt or pepper or a little more sour cream or mayo.season to your liking.

 

Drain slaw into a colander shaking off any excess water.

Add slaw to the mayo mixture.

Toss well and place in frig for at least 2 hours. Toss slaw every 30 minutes.

Season to taste and serve.


Haricot Verts, Snow Peas, and Toasted Hazelnuts

Fresh, green, and delightful , a simple and tasty side dish from my favorite local haunt…Thank you Ottolenghi !!

Fresh, green, and delightful , a simple and tasty side dish from my favorite local haunt…Thank you Ottolenghi !!

2 cups French Green Beans – steamed or blanched

2 cups  Snow Peas- steamed or blanched

½ cup toasted hazelnuts-roughly chopped

1 orange-zested

3-5 chives roughly chopped

1 clove garlic-chopped

3 tablespoons olive oil

3 tablespoons hazelnut oil

Sea Salt and Pepper

Steam or blanch your beans and snow peas.

Roughly chop and then toast your hazelnuts.

In a medium sized pan on the stovetop, toast nuts.

Zest your orange. Chop your chives and garlic.

In a large bowl _Toss all ingredients together.

Salt and pepper to taste.

Serve warm.

Enjoy !!