Green Minestrone


From Donna Hay’s Life in balance: a fresher approach to eating:

2 tbsp olive oil
3 cloves garlic, thinly sliced
1 white onion, finely chopped
1 leek, white part only, thinly sliced
1.5 litres chicken or vegetable stock
1 small fennel bulb, trimmed and thinly sliced
2 stalks celery, sliced
2 c frozen peas
1 c peeled broad beans
4 c baby spinach leaves
Sea salt and cracked black pepper
¾ c store-bought basil or kale pesto
Finely grated parmesan

Heat the oil in a large soup pot over high heat.  Add the garlic, onion and leek, and cook, stirring frequently, for 5-7 minutes until soft.  Add the stock and bring to a boil.  Add the fennel, celery, peas, and beans and cook for a further 5 minutes or until the vegetables are tender.  Add the spinach, salt and pepper, and stir to combine.  Divide between serving bowls and top with the pesto and parmesan.

 

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Keto Bread


6 eggs
¼ tsp cream of tartar
4 tbsp butter, melted
3 tsp baking powder
¼ tsp salt
1½ cups almond flour or almond meal

Separate the eggs.  Add cream of tartar to egg whites, and beat till soft peaks form.  Put yolks in food processor; add melted butter and process till smooth.  Add baking powder and salt, and process till blended.

Add half the almond flour and process till smooth.  Add the remaining almond flour, and barely mix.  Fold in ⅓ of the egg white mixture, and process until just mixed.  Add the remaining egg whites, and mix gently until just incorporated.

Pour into a greased pan and bake in a preheated 375° oven for 30 minutes.

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Thai Green Curry


Vegetables can be mixed and matched, based on what is on hand.  Serve over rice, cauliflower rice, or just by itself.

2 tsp coconut or olive oil
1 small white onion, thinly sliced
1 tbsp finely chopped or grated fresh ginger
2 cloves garlic, finely chopped
Pinch of salt
2 cup asparagus, tough ends removed and sliced into 2 inch pieces
3 carrots, peeled and diagonally sliced, about 1 cup
2 tbsp green curry paste
14 oz full-fat coconut milk
½ cup water
1½ tsp raw sugar (optional)
2 cups packed baby spinach, roughly chopped
1½ tsp rice vinegar
1½ tsp coconut amino sauce or soy sauce
Chopped fresh cilantro and red pepper flakes for garnish (optional)

Heat a wok or large skillet over medium heat; add the oil, then cook onion, ginger, and garlic with a sprinkle of salt for about 5 minutes, stirring often.  Add asparagus and carrots and cook for 3 more minutes, stirring occasionally.

Add the curry paste and cook stirring often, for 2 minutes.  Add the coconut milk, water, and sugar (if used).  Bring the mixture to a simmer and cook until carrots and asparagus are cooked through, about 5-10 minutes.  Stir the spinach into the mature and cook until wilted.  Remove the curry from the heat and stir in the vinegar and soy sauce.

 

 

 

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Thai Cucumber Salad


Made January, February 2017.  I also added other vegetables, such as mushrooms, carrots, and spinach.

2 tbsp + 2 tsp white vinegar
4 tsp stevia
1/4 tsp red pepper flakes
1/4 tsp salt
500 g cucumbers, seeded and sliced in quarters
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint
1/8 c roasted peanuts, chopped

In large bowl, mix vinegar, stevia, pepper flakes, and salt.  Stir until sugar is dissolved.  Add remaining ingredients, except for peanuts.  Toss well to mix.  Cover and refrigerate one hour.  Before serving, add peanuts and toss again.

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Mom’s Oyster Stew


Oyster_stewCombine 2 tbsp flour, 1½ tsp salt, dash pepper, 2 tbsp water.  Stir into 1 pint oysters and the liquid.  Simmer over very low heat till the edges curl.  Then pour into one quart scalded milk (I use more).

Taste better if made the day before!

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Chargrilled Courgettes and Asparagus with Tarragon


450 g asparagus (not the fine variety), tough part of stalks removed
2 medium courgettes (300-350 g), sliced diagonally
Grapeseed, olive, or coconut oil
30 g flaked almonds, toasted in a dry frying pan until golden

Dressing:
1 clove garlic
3 tbsp extra virgin olive oil
1 tsp tarragon or cider vinegar
½ tsp Dijon mustard
1 tbsp tarragon leaves, finely chopped
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
Coarse sea salt and freshly ground black pepper

Steam asparagus until just tender; refresh under cold running water and blot dry.

Heat a griddle pan until hot; toss the courgette slices and asparagus in a little oil and place on griddle.  Turn each slice during cooking, a few minutes each side; set aside and keep warm.

Meanwhile, mash the garlic with a pinch of coarse sea salt.  Scrape into a glass jar, add the oil, vinegar, mustard and black pepper; shake until the dressing is well mixed and emulsified; stir in the herbs.  Toss the vegetables in the dressing and arrange on a serving dish; sprinkle with toasted almonds and serve.

 

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Brown Butter and Gorgonzola Pumpkin Pasta


From donna hay.com:

1 kg butternut pumpkin, peeled and spiralised
1 tbsp extra virgin olive oil
Sea salt and cracked black pepper
100g unsalted butter
150 g gorgonzola, sliced
½ c curly parsley leaves, finely chopped
¼ c finely grated parmesan

Preheat oven to 220ºC (425ºF).  Place the pumpkin, oil, salt, and pepper on a large oven tray lined with baking paper, and toss to combine.  Cook for 5 minutes or until the pumpkin has just softened.

While the pumpkin is cooking, place the butter in a small frying pan over high heat.  Cook for 4-5 minutes or until the butter is foamy and nutty brown.  Divide the pumpkin and gorgonzola between plates, spoon butter sauce over top and sprinkle with parsley and parmesan.

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