Soup made from greens aka Green Soup

For the next few posts I will share what I've been eating for the last year. As a bonus we will have all these wonderful recipes in one place. No worries to the recipe originators, I always give credit where credit is due if I know the source. 

I first discovered a simple recipe for this soup in the January 2013 Reader's Digest. It's from Anna Thomas and her book, "Love Soup". The basics of the soup is using greens to make it. I use a combination of kale, spinach, Swiss chard (regular or rainbow), turnip greens and even collard greens. Just make sure you start with clean greens. If using collards, make sure you cut out the tough stems before using them. This soup is very tasty, good for you, a bowl has 2 or more servings of veggies per day and it's easy to make. The rice gives it a little body. The lemon gives it some brightness and the olive oil garnish is the last bit of added perfection. I'm not sure I will ever give this soup up. 


The basic green soup:

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for garnish
• 2 large yellow onions, chopped
• 1 teaspoon salt, divided
• 2 tablespoons plus 3 cups water, divided
• 1/4 cup arborio rice
• 1 bunch green chard (about 1 pound)
• 14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
• 4 cups vegetable broth, store-bought or homemade*
• Big pinch of cayenne pepper
• 1 tablespoon lemon juice, or more to taste
  
  

Instructions

1. Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.

 

2. Meanwhile, combine the remaining 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach.

 

3. When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.

4. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.

 

To make ahead: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days.

Reprinted from Eating Well by Anna Thomas. © 2011 Eating Well, Inc.

* To make homemade vegetable stock- Save tops and pieces from carrots, onions, celery, etc. Make sure they've been washed and are now clean. Add to 6 qts of water along with 1 tsp each of salt and pepper. Bring to a boil and then reduce heat to simmer and let simmer for 1 1/2 hours. Turn off heat and strain. Nothing you'll find in a box or can will ever come close to tasting this good. 

Almost a year.....

I'm so behind on my blog that it's been almost a year since I last posted. Does this mean that I've stopped eating Gluten Free? No. Now I have 'been wheated' many times in the past year and occasionally have done so to myself. I know you other g/f people out there must do the same. You see someone eating something you miss. Something you just haven't been able to figure out how to cook as of yet. Maybe something a friend makes that you remember was "to die for" and you just had to have a bite or two or the whole darn thing. Then comes the week after and you remember why you went gluten free to begin with. This year I have been treated to several fine recipes and made a few adjustments to my favorites. One recipe that I used to make was a chocolate trifle. Just cake; layered with chocolate pudding and whipped cream and topped with a shaving of dark chocolate. I adjusted it. I took the basic chocolate cake, made from almond flour that I found on Elana's Pantry. It's in her book of almond flour recipes and it's awesome. Here's the link to the recipe in the book: Elana's pantry Chocolate Almond Flour cake   It's awesome. I loved it. I bought the book so I can make it even when the internet is down. That is not a good thing when a lot of your favorite foods are on the web in some folder.

So, back to the recipe. I made this for Thanksgiving one year (now it's a requirement) for turkey day at my mom's. It used to be a regular chocolate trifle but now it's been renamed. My brother John has renamed it to

Chocolate Sin

For the cake.....follow the recipe above from Elana. I promise it's good. I'm picky about my food so I won't steer you wrong. After the cake is cooled, cut it into cubes. About 1 1/2 inches square. They don't have to be exact. After all, nobody will even see them but they do need to be about the same size and too big makes for dry trifle and too small makes for chocolate mush. The end of it gets to be that way a little bit but it shouldn't start that way. Back to the recipe....

Whipped cream. Use the real stuff. The stuff that comes in tubs in the freezer section is gross. It's oil mixed with a lot of sugar, some water, some fake flavoring (yep, they don't even use real vanilla), and preservatives. 

Whipped Cream

2 cups heavy cream- keep it cold

sweetener- I use 2-3 packets of stevia

1/4 tsp clear vanilla

I use my Kitchen-Aide stand mixer but you can use the one you hold in your hands too. Just make sure the bowl and the beaters are cold too. I pop them in the fridge or freezer for at least 45 minutes before whipping. I start off by whipping the cream alone. When it starts to get fluffy but isn't totally whipped, I add the sweetener and the vanilla. Then I finish whipping. Set the bowl aside in the fridge until you're ready.

I also make my own chocolate pudding. I know, it's horrifying that in today's day and age that I make my own. Trust me, it's worth it. If you're short on time, get the large box of sugar free cook n serve chocolate pudding. Instant isn't good enough for this dessert. Don't do it. Plus....you know your own is gluten free and hasn't been cross contaminated. Also, you can control the type and amount of sugar/sweetener you use as well. 

Homemade Chocolate Pudding

1/4 cup cornstarch or tapioca flour

dash salt

1/3 cup agave syrup or 12 packets of stevia or 1/2 cup sugar

2 1/2 cups whole milk

1/2 cup of heavy cream

6 ounces unsweetened chocolate- chopped. I use the squares. If you use bittersweet you'll end up with a sweeter pudding. 

1 TBSP vanilla-use the real stuff

Using a double boiler or a smaller pan set into a larger pan of simmering water, mix together the cornstarch and salt. Then add your milks and sweetener. Stir over medium heat until there are no lumps. Once the milks come up to warm, add your chocolate. Stir frequently while it melts. Once it's thick enough to coat the back of a spoon, add the vanilla. Continue to stir while it thickens. Remove from heat. Strain the mixture through a fine strainer into a bowl to remove any lumps. Lay plastic wrap directly on top of the pudding to prevent pudding skin. Set aside until cool enough to work with.

Set 1/2 cup of whipped cream aside. Layer in trifle dish or other bowl/dish with tall sides.Starting with the pudding, layer like this: pudding, cake cubes, whipped cream. Be sure to spread evenly over cake. Repeat with remaining ingredients.  Top with reserved whipped cream. You can pipe a design on the top, use chocolate shavings or fresh fruit to decorate. Chill 2-3 hours before serving. Enjoy!

Amazing Tres Leches Cake

One of the things I really miss in this gluten free life is my ability to throw together a cake in nothing flat. I've always been an amazing cook and an amazing baker. Doubly blessed. I'm always hearing how this chef or that one has the talents to create wonderful savory delights or amazing desserts but nobody says they can do both.

Maybe I don't have the skills of a Top Chef but I have the God given talents to create a wonderful meal from appetizer to dessert. Yes, I've worked as a Sous Chef. Yes, I've done Garde Manger work too. That term refers to the person in charge of the cold dishes and salads in a restaurant. Yes, I've been a baker for the last umpteen years too. I've taken the private classes for sugar and chocolate. I've taken the Wilton method classes for all levels of cake decorating plus some for gum paste and fondant. I also have an Associates in restaurant management. So the skills are there. I just work from home mostly now. Sometimes I still get a chance to perform in someone else's kitchen too.

This gluten free lifestyle I'm in has really cut back on what I can eat without getting sick. Being sick is no fun. So cakes of the usual style are out as well. I've been experimenting with various cake recipes I've found online. There are hundreds of cakes out there. Some I'd almost go shopping for the ingredients right now (after midnight) if the stores carried what I need (more almond meal).. However right now, I have the 2nd layer of amazing cake in the oven. Cake one came out nice and spongy and too small. So I used the rest of my almond meal and am making a second layer. This cake has no flour, no egg whites, reduced sugar and tons of flavor. I'm making it into a Tres Leches (Three Milks) cake. Tres Leches is made by mixing 1 can of sweetened condensed milk, 1 can evaporated milk or 1 1/2 cups whole milk together. When cake is fresh from the oven, poke holes in it with a fork and pour the milk over it. Let it soak in. When cake is cool, ice with fresh whipped cream. Garnish with fresh fruit. I like to use strawberries and kiwis but you can use whatever your favorites are. I also used peaches on this one. Tastes great and it's beautiful too!

To make 1 layer of sponge cake

Oven to 350

Prepare 9 inch round pan. Grease with oil and dust with almond meal

In mixing bowl-

10 egg yolks
1/4 cup agave
6 packets stevia (I used Stevia in the Raw)
1 Tablespoon clear vanilla
2 Tablespoons water
3 tablespoons oil (I used Butter flavored grape seed oil from 'Wildtree' but a good olive oil will work too)

Blend until well mixed.

In separate bowl mix dry ingredients-

2 cups almond meal (you can also use almond flour-blanched and gives a nicer finished product appearance)
1 teaspoon baking soda
pinch salt

Add to wet blend and mix well.

Pour into prepared pan. Bake until spongy to the touch. About 30-35 min.

The Gluten Free way to type 2 diabetes

I've been watching the shelves. I've seen big changes to the gluten-free diet. However it's gone overboard. In an effort to gain back some of the market losses from people who aren't eating gluten, the food industry is continuing on its path to create more and more diabetics.

Gluten-free cereals, cake mixes, etc. are popping up on the grocery shelves. Unfortunately, they are in the form of white rice flour (ground white rice), tapioca flour, etc. These are high glycemic and raise blood sugar faster than a candy bar. Wheat is out and now people are eating corn, rice, millet, sorghum by the pound. It's nice to have a treat now and then but these are just that, a treat.

 At first these helped me get away from my wheat cravings but they made my blood sugar rise. So I backed off and only use these occasionally. I avoid all white flours, including white rice flour. I most use almond flour (made from blanched almonds) or almond meal (made from whole almonds). Almond flour makes a better looking product. Almond meal makes for a better for you product. I eat a lot of veggies, I eat fruit, and protein.

A gluten-free diet has improved my lifestyle. I feel much better. I look better. I've lost weight, I've lost inches. I had to get new clothes. Then I started slacking off and eating the so called healthy gluten-free foods on the market shelves. Not a good idea. My blood sugar got high and I started not feeling so good again. So I'm back to the basics and will save the extras for treat time. For a good life and health, I'll stick to the rainbow of foods out there and not the fruity cereal rainbow either.

Gluten Free Thin Mints

As a Girl Scout leader, I really miss all those wheat filled cookies we sell each year. I have to rely on other people's taste buds to tell me about the new flavors. So I'm happy as can be to discover that someone has managed to come up with a recipe to make one of my favorites, Thin Mints. While I cannot say that I created this recipe- I did not. I did, however, test this recipe. The cookies taste good! Yeah! The one thing I will say is , if you decide to use peppermint oil, use less. The oil is stronger than the extract and can be overpowering. So, I know you all want to try this out so here goes: the link to the recipe.

http://bakingbites.com/2011/06/homemade-girl-scout-cookies-gluten-free-thin-mints/


Make them, then enjoy. Try not to eat the whole batch in the first day.

30 pounds and lots of inches down!

Last week, I was out for a walk and decided to leave my purse in the car and just take my phone and keys with me. I put them in my pocket and my pants fell down. I'm so glad nobody saw me....how embarrassing! So now I have to get new clothes. So I went shopping. I discovered that I can wear a size 20 top (I was in a 2-3X, depending on the cut and style). My pants have gone down too. Still not where I want them to be but I'm working on it.

I'm so excited! When I weighed myself I couldn't believe my eyes. I've been on one kind of diet or another for forever. Add 1 wheat allergy, a gluten free diet, a little walking and Viola! Somebody said to me the other day about what I was going to do after I didn't need the gluten free diet anymore. What!? I'm staying on it. My skin is clear, I have energy, my mouth isn't burning, I no longer have GERD or IBS. No surgery. No meds for those either. I'm hoping that I can also get off insulin for my diabetes. It would be totally awesome if I could be a diet/exercise diabetic.

That hasn't happened yet but hopefully it will. For now, though, I will eat broccoli soup, beef stew made with tapioca flour, and lots of other tasty GF foods.

Wedding Blues

Last night we went to a beautiful wedding. The venue was very nice and everything was gorgeous. The bride was stunning, the groom handsome. Just as it should be. We found our seats at the tables and waited for the wedding party to take photos. TONS of photos. They had a open bar and we got a soda and sat with other guests at our table and waited for food to arrive. A basket of bread, it smelled nice. I always have to smell before I pass it along. Then salad, all covered in Italian dressing. Sometimes dressing isn't safe but I was starving. The servers cleared the table and brought an assortment of dishes for us to pass, family style. There was pasta with red sauce, sliced turkey with gravy, stuffing, rice with peas and carrots, sausage with peppers, roasted potatoes and a veggie mix. I think it's called California Blend; carrots, cauliflower and broccoli. So I skipped the gravy, the stuffing, the pasta and the rolls. The potatoes were seasoned and I bet they had more wheat than the pasta. They also probably had red dye #40. It's the only thing that I can figure had it. They were red. I thought it was paprika. I may have been wrong. So, a few bites into dinner, I had to excuse myself. Then, when I returned, I had them clear my plate. A few minutes after that, we ended up leaving. I really would have enjoyed talking some more and maybe having a dance or 2 but it didn't work out. So for the next few days, I will have to go back to basics. Lots of water but no tea, sodas, etc. Steamed veggies, poached fish or chicken, and kefir. Basically no oil, spices or anything fun that I've added to my wheat free diet. I really hate watching what I eat and still having to do this because people put all these additives into our food.