chilled broccoli soup with zucchini, caraway seed, basil, and lemon


While I had my morning coffee, I opened my house to cool with the morning breeze and quickly made this soup, chilling now for a refreshing dinner and lunch tomorrow during this heat wave! It was my first attempt at a vegan chilled broccoli soup, and I think it’s going to be very tasty, even better after the flavors have melded while chilling today. This made enough for 6 good sized bowls, next time I’ll try doubling the recipe and freezing some.

ingredients:

  • 1 medium head broccoli, chopped
  • 1 cup or so of zucchini, chopped
  • 1 medium red potato, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped or grated
  • 1 medium leek, chopped
  • 1 t caraway seed
  • 1/2 t black mustard seeds
  • 1 t fresh ginger root, diced
  • 4 medium fresh basil leaves, diced
  • 1/4 t salt, black pepper to taste
  • 1/2 large lemon, juice and pulp
  • 5 c water

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instructions:

Pare away any tough outer skin from broccoli stalks, then chop stalks and flowerets. Chop and dice all other ingredients. I happened to have some left over fresh zucchini, so I added that too, and I think looking back it was a good addition for both taste and texture. Saute leek and red potato in 2 T olive oil for 2 minutes, then add caraway seed and ginger root, continue to stir for 3-4 minutes until potato just begins to almost brown. Add chopped celery, carrot, zucchini, basil, and broccoli stalks and flowerets along with 1/4 t salt and 5 cups of fresh water brought first almost – but not to- a boil. Reduce heat and simmer covered to retain nutrients until potatoes, carrots, and broccoli stems are soft, about 5 minutes. Add juice and pulp of 1/2 lemon and black pepper. After taste testing, I added another 1/4 t salt, for health given that it is so hot now, and to complement the taste of all these veggies when served chilled. Remove from heat and cool — not wanting to add any unnecessary heat to my kitchen, I literally took my hot soup pot and placed it outside on a hot pad on my wooden deck bench to cool for a bit. Once cooled some, blend in batches until smooth.

This soup has a nice texture and fragrance. Refrigerate and serve chilled. I may try this garnished with a dollop of organic Euoropean style plain yogurt, for flavor and some protein, or garnish with roasted pumpkin seeds.  I may serve it with a small dish of chilled blueberries and walnuts? Yum, light and also satisfying.

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Buckwheat and Quinoa Flour Bread


It’s always fun to look at the blogs of others who have liked one of my posts to see where we have mutual interests. That’s how I spotted this from Pep’sFreeFromKitchen, which I think I’d like to try making.

Pep's Free From Kitchen

 photo IMGP4146_e_zpsfcj3vtfm.jpgThe batter is battery. I can’t make it any clearer.

Much like my Buckwheat and Rice Floursplit this is another simple bread recipe. This time around the results are far better. See? I told you’d I’d get back to recipes. It just takes a while for me to eat everything. One word before I delve into this: My quinoa flour supplies are dwindling. I still have two of the expensive boxes, but the cheap ones are gone (All six!), so I’ll have to ration them a bit. That’ll mean more buckwheat recipes, which isn’t a bad thing, but sorry to any quinoa flour fans. Until the price goes own it’ll be something I won’t use too much or too often. Not to say there won’t be some recipes, they’ll just be rarer. That makes them special, really, trust me, I’m on the internet, no one ever lies here. Anyway…

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Spinach, sun dried tomatoes & goat cheese frittata muffins


So lovely, and practical!

foodbycamilla

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The recipe I want to share today is frittata muffins. Frittata is an egg-based Italian dish similar to an omelette or crustless quiche.Frittata muffins are pretty easy to make. You just will up the muffin cups with eggs, milk and whatever vegetable and cheese you prefer. Frittata is one of those recipes that you can hardly call as recipe, as you can use what you have one hand ( although there is a specific ration eggs to vegetables). In this recipe I used sautéed spinach, dried tomatoes and goat cheese frittata muffins. These turned out even better than I expected.

Frittata muffins makes the perfect dish to bring along to a picnic , since they are just as good warm as they are cold. Making frittata muffins requires much the same effort as making an omelette or scrambled eggs, but somehow the end result look fancier.I have just been making frittata muffins for…

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