Tomato Soup

I have made this tomato soup for several occasions, most recently Avery's first birthday luncheon, and always get requests for the recipe. It goes really well with my focaccia bread.

Adapted from The Nato's, serves 4 to 6

Ingredients

1/4 cup olive oil
2 stalks celery, diced
4 carrots, peeled and diced
2 onions, peeled and diced
4 cloves garlic, minced
1 teaspoon dried basil
2 bay leaves
Pinch chili flakes, optional
3.5 cups whole peeled or diced tomatoes (2 14 ounce cans)
2 cups chicken stock or vegetable stock
1 teaspoon sugar
2 tablespoons butter, optional
1 cup cream or coconut milk
Salt
Pepper
1/4 cup fresh basil, chopped
Parmesan cheese

Directions

In a large saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic, dried basil, bay leaves, chill flakes, salt and pepper. Sauté until softened and caramelized, about 10 minutes. The longer the better!

Add the tomatoes (including the juice), chicken stock, sugar and butter, if using. Simmer over medium-low heat until the vegetables are tender, about 15 to 20 minutes. Again, the longer the better!

Remove the bay leaves. Blend with an immersion blender until smooth. Add the cream and basil. Simmer for 5 more minutes.

Serve hot with parmesan cheese to garnish.

♥  Amy

Thai Pumpkin Curry

I have begun to try to stock our freezer with healthy meals for after the baby arrives. My first round of meals made use of the nearly perfect pumpkin I bought for Halloween.

This curry is fantastic. A hearty, flavourful curry packed with vegetables. I made three batches of the recipe and ended up with seven meals. Unfortunately I did not get a photo of my own version before it got packaged up for the freezer.

Adapted from Pinch of Yum, serves 6

Ingredients

3 cloves garlic
2 tablespoons ginger, peeled and minced
1 tablespoon coconut oil or olive oil
1 teaspoon curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon crushed chilies
1 medium onion, chopped
6 cups pumpkin or squash, peeled and chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
1 796 mL can diced tomatoes
1 400 mL can coconut milk
2 or 3 tablespoons red curry paste, adjust to taste
3 tablespoons peanut butter
1 tablespoon fish sauce, optional

Directions

In a large pot over medium heat, sauté the garlic and ginger in the oil for 2 to 3 minutes, until soft and fragrant.

Add the curry powder, chili powder, turmeric and crushed chilis. Saute for another minute.

Add the onion, pumpkin, carrot and celery. Toss in the spices. Saute for an additional couple minutes.

Add the tomatoes, coconut milk, curry paste, peanut butter and fish sauce. Stir to combine. Cover and simmer for approximately 15 minutes or until the pumpkin is tender.

Remove from heat and allow to stand for 10 minutes.

Garnish with chopped cilantro or basil is desired.

♥  Amy

Basic Marinara Sauce

Another recipe from our Friday Night Pasta Parties... I really need to get better at taking photos at these events!

This time we got adventurous and made ravioli so we needed a good basic marinara to compliment it. I was surprised how the little bit of balsamic vinegar in this recipe seemed to provide the sweetness that is needed to over come the acidity in the tomatoes. No more adding sugar to tomato sauce for me!

Adapted from Style Me Pretty, serves 6 to 8

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 28 ounce cans crushed tomatoes
Salt
Pepper
2 tablespoons balsamic vinegar

Directions

In a large saucepan over medium heat, sauté the onion and garlic in the oil until the onions are soft, about 5 to 8 minutes. Add the basil and oregano and sauté for another couple minutes until fragrant. Add the tomatoes. Season with salt and pepper. Bring to a gentle boil, reduce the heat to low and simmer for at least 20 minutes. Longer is better.

Finish the sauce by adding the balsamic vinegar and stirring to combine. Serve hot over fresh pasta.

♥  Amy

Arrabiata Sauce

A group of girlfriends from work have recently started a tradition of pasta nights where we get together to make homemade pasta and sauce as an excuse to drink wine and gossip.

 

This is the sauce I made for the first of such events. Sorry no photos... we were too distracted...
Adapted from Una Mamma Italiana, serves six to eight

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
5 cloves garlic, minced
1/2 cup red wine
2 tablespoons brown sugar, optional but recommended!
2 tablespoons fresh basil, chopped, plus additional for garnish if desired
6 oz can tomato paste
2 28 oz cans crushed tomatoes
1 1/2 teaspoons crushed red pepper flakes
Pepper
Salt
Directions

In a large sauce pan over medium heat, heat the oil. Saute the onion and garlic until soft, about 5 minutes.

Stir in the wine, sugar, basil, red pepper flakes, tomato paste, crushed tomatoes, salt and pepper. Stir to combine. Increase the heat and bring to a boil. Reduce the heat and simmer for 20 minutes, uncovered.

Serve over homemade pasta with parmesan cheese and extra basil to garnish.

♥  Amy

Southwestern Avocado Chili Lime Dressing

The other night I was trying to make a Southwestern Salad, when I realized our yogurt had gone bad. Unable to find a recipe for a southwestern style dressing without yogurt or sour cream or mayonnaise, I decided to throw what we did have, an avocado, into the blender and see what I could come up with.

The result was a light, tangy dressing that I will definitely be making again! As an added bonus, it is dairy-free and paleo-friendly!

Makes approximately 1 cup

Ingredients

1 avocado
Juice of 1 lime
1/2 tsp cumin
1/2 tsp chili powder
4 tablespoons olive oil
Salt
Pepper
Water, optional

Directions

Combine all of the ingredients in a blender. Blend until smooth. Add water as necessary to reach the desired consistency.

♥  Amy

African Sweet Potato Soup

Serves 8

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons ginger, minced
1 onion, chopped
3 stalks celery, chopped
2 pounds sweet potato
5 cups vegetable broth
1/2 cup tahini or peanut butter
1 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon crushed chillies
1 can coconut milk, optional

Directions

In a large saucepan over medium heat, saute the onion, garlic and ginger in the olive oil until softened. Add the celery, sweet potato, turmeric, cumin, paprika and chillies and saute for 3 to 5 minutes.

Add the broth, salt and nut butter. Stir to combine. Simmer over medium heat until the sweet potatoes are soft, about 15 to 20 minutes.

Puree the soup using a blender or hand blender.

For a creamier soup, return the pureed soup to the pot and add coconut milk. Stir to combine and simmer until heated through.

♥  Amy

Balsamic Vinaigrette

Adapted from Primal Palate, makes approximately 2 cups

Ingredients

1 cup olive oil
1 tablespoon dijon mustard
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup red onion
2 cloves garlic
3 tablespoons balsamic vinegar

 

Directions

Add the mustard, pepper, salt, onion and vinegar to a blender or food processor. Blend at high speed until smooth. Slowly add the olive oil until fully emulsified.

♥  Amy

Chai Cupcakes

For anyone who loves chai, cinnamon, pumpkin spice... these cupcakes are heavenly!

I was seriously skeptical when I noticed that the cake recipe was vegan but I must admit it is actually one of the tastier cakes I have ever made. I did replace the soy milk with whole milk since we do not consume soy products but I am guessing the end product would be similarly yummy!

Adapted from The Culinary Enthusiast and Love and Olive Oil, makes 36 mini cupcakes or 12 regular

Ingredients

1 cup soy milk or whole milk
4 black tea bags
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract

2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

Directions

Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.

Heat the milk in a small saucepan or microwave until almost boiling. Remove from heat and add the tea bags. Allow to steep for 10 minutes before removing the teabags.

In the bowl of a stand mixer, combine the flour, cornstarch, baking powder, baking soda, salt and spices. Pour in the milk mixture, as well as the oil, sugar and vanilla. Mix until combined and any large lumps have disappeared.

Fill cupcake liners to 2/3 full and bake for 20 to 22 minutes or until just starting to turn golden. Allow to cool completely before frosting.

To make the butter cream, using a stand mixer fitted with a whisk, beat the butter until it is creamy. Mix in the vanilla and spices. Beat in the powdered sugar half a cup at a time. Whip until fluffy. If the butter cream is too thick add 1 to 2 tablespoons of milk until the desired consistency is reached.

Using a closed star tip, pipe the frosting onto the cooled cupcakes. Garnish with extra cinnamon if desired.

♥  Amy

Baba Ganoush

For the past three weeks Dave has been trying to eat no sugar - no processed sugar, no natural sugars, not even fruit. Absolutely nothing ending in "-ose" as he puts it.

This has meant we have been scrambling to find snack foods to replace the copious amounts of fruit and daily smoothies he has become accustom to. Sliced vegetables and dip have become a life saver for mid-afternoon cravings.

Adapted from David Lebovitz, makes approximately 1 1/2 cups 

Ingredients

3 medium eggplants
1/2 cup tahini
1 1/4 teaspoons coarse salt
3 tablespoons lemon juice
3 cloves garlic
1/8 teaspoon chile powder
1 tablespoon olive oil
arsley or cilantro

Directions

Preheat the oven to 375F (190C).

Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes or until completely soft. Remove from the oven and let cool.

Split the eggplant and scrape the pulp out of the skin. Add the pulp to a blender or food processor with the other ingredients. Puree until smooth.

Serve with sliced vegetables or pita bread.

Baba Ganoush can be made and refrigerated for up to five days prior to serving.

♥  Amy

Sprouts

Sprouts are so versitile... they can be added to sandwiches and salads for extra protein and a little zip.

There is a long list of beans or seeds that can be sprouted: adzuki bean, alfalfa, fenugreek, mung bean, pea, chick pea, soybean, wheat, corn, rice, quinoa, amaranth, sesame, sun flower, broccoli, radish, watercress, mustard, arugula, clover, lentil... Look in the bulk section at your local organic food store. In Calgary, try Community Foods - they even sell pre-packaged mixes specifically for sprouting.

Ingredients

1/2 cup of dried beans or 2 tablespoon of dried seeds
Water
Glass Jar
Cheesecloth or mesh

Directions

Rinse the beans thoroughly to remove any dirt. Place the beans or seeds into the jar and cover with about 1 cup of water. Place the cheesecloth or mesh over the mouth of the jar and secure with the jar ring, rubber band or string.

Allow to soak in a dark location at room temperature for 8 to 12 hours for beans and 2 to 4 hours for seeds.

Drain the water from the jar. Rinse the beans or seeds with fresh water, completely drain the water. Recover the jar and prop upside down inside a small bowl. Return to the dark location.

Continue to rinse the beans at least twice a day for 3 to 5 days, until they have reached the desired size. They can be exposed to indirect sunlight for the last day if greener sprouts are desired.

Rinse the spouts thoroughly and remove from the jar.

Eat immediately or store in the fridge.



♥  Amy

Muhammara

Muhammara is a Mediterranean dip made of walnuts, roasted red peppers and pomegranate molasses. It is the perfect combination of savory and sweet. When ever I serve muhammara, it always gets rave reviews.

The best part? I was able to make it paleo friendly! It makes an excellent substitute for hummus and a great light lunch.

Pomegranate molasses can be found in any middle eastern grocery store. I found mine at Community Foods. I use roasted red peppers from a jar for convenience sake, which I find at Superstore, but you can also easily roast your own red peppers.

Adapted from Veggie Belly, makes 2 cups

Ingredients

1 cup walnuts
2 tablespoons pomegranate molasses
2 large roasted red peppers (approximately 1/2 of a 300 mL jar)
1 clove garlic
¼ cup olive oil
1 teaspoon cumin
1 teaspoon chili flakes
½ teaspoon salt

Directions

In a skillet on medium heat, toast the walnuts till they are slightly browned.

Put the toasted walnuts with all the other ingredients in a blender. Blend until smooth. If the mixture is too thick to blend, add a few tablespoons of additional olive oil.

Serve with vegetable slices or pita.

♥  Amy

Carrot Soup with Ginger and Sesame

The original recipe called for miso paste but I substituted it with tahini - it was what we had in the pantry and it is paleo-friendly. You could also use peanut butter or almond butter.

Adapted from Smitten Kitchen, serves six

Ingredients

2 tablespoons olive oil
2 pounds carrots, peeled and sliced
1 large onion, finely chopped
4 garlic cloves, chopped
2 tablespoons ginger, grated
4 cups vegetable or chicken broth
1/4 cup tahini
1 tablespoon sesame oil
Green onions, chopped, for garnish
Cilantro, for garnish

Directions

Heat the oil in large saucepan over medium heat. Add the carrots, onion and garlic and saute until onion is soft. Add the broth, ginger, and tahini, stir to combine. Cover and simmer until carrots are tender or about 30 minutes.

Puree the soup with an immersion blender until smooth. Add the sesame oil and stir to combine.

Ladle into bowls and garnish with green onions and cilantro.

♥  Amy

Roxanne's Granola

This recipe was given to me by a gluten-sensitive co-worker several years ago - I believe she modified it from a Rose Reisman recipe.

Makes 16 servings

4 cups combination of flakes of choice (oat, soy, kamut, rice)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup orange juice
2 tablespoons honey or maple syrup

Optional Additions:

1/2 cup chopped nuts of choice
1/4 cup flax seeds
1/4 cup chia seeds
1/4 cup goji berries, chopped
1/4 cup dried apricots, chopped
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup dates, chopped
1/2 cup coconut flakes

Preheat the oven to 300 F. Line two baking sheets with parchment paper or Silpat.

Combine the flakes, cinnamon, ginger, oil, orange juice, sweetener and nuts in a large bowl. Mix well.

Spread out on the prepared baking sheets. Bake for 35 minutes, stirring occasionally.

Add the dried fruit and any other additions of your choosing. Allow to cool completely and store in an air tight container.

♥  Amy

Bitchin' Sauce

With a name like Bitchin' Sauce I just couldn't resist making it. And this sauce is worthy of its name!

The first time I made it I had three servings of salad just for the sake of being able to eat the sauce. It has a spicy-nutty flavour similar to hummus or tahini sauce. It makes an excellent salad dressing, vegetable dip or accompaniment to fish or chicken.

Both the nutritional yeast and the liquid aminos can be found at your local health food store or aisle - try Community Foods in Calgary. I did not add the Bragg Liquid Aminos because it is a soy product and not paleo-friendly. You could also add soy sauce instead.

From The Faux Martha, makes two cups

3/4 cup water
1/2 cup grapeseed oil
1/2 cup almonds
1/4 cup lemon juice
3 tablespoons nutritional yeast
2 cloves garlic
2 teaspoons  Bragg Liquid Aminos, optional
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika

Place all of the ingredients into a blender. Blend for 1 to 2 minutes or until smooth and creamy. Store in the refrigerator - if it lasts that long!

♥  Amy

Paleo "Ice Cream"

This recipe is paleo-friendly, dairy-free and can also be made vegan and egg-free.

And it actually tastes like ice cream!

The egg yolks are completely optional but will result in a richer, creamier ice cream. I have used the base recipe to make Green Tea Almond ice cream (with out eggs) and Chocolate Almond Butter ice cream (with eggs). Other tempting flavourings: mango puree, instant coffee powder, coconut extract and shaved coconut, banana, fresh mint and chocolate... the options are endless!

Makes 1 litre

2 400 mL cans coconut milk
1/4 to 1/2 cup honey or maple syrup
3 egg yolks (optional)
Flavourings as desired

If using eggs or flavourings that need to melt such as chocolate or almond butter, heat the coconut milk and flavourings in a small saucepan, do not boil. Whisk in the eggs. Add the sweetener to taste but remember that ice cream generally tastes less sweet once it is frozen. Transfer to the ice cream maker.

If you are not using eggs or a flavouring that needs to be melted, simply whisk every thing together in a bowl and transfer to the ice cream maker.

Freeze as per ice cream maker instructions.

Green Tea Almond

Ice cream base as above
1 tablespoon matcha tea powder
1/2 teaspoon almond extract (optional)
Toasted almond flakes (optional)

Chocolate Almond Butter

Ice cream base as above
1/2 cup 70% cocoa chocolate, chopped
1/4 cup cocoa powder
1/4 cup almond butter
1 teaspoon vanilla extract or 1 vanilla bean


♥  Amy