Sandwiches!

Last weekend, I had a strong desire to bake homemade gluten-free sandwich bread – from a box, that is. I’m so thankful that Whole Foods sells gluten-free bake mixes! When there’s fresh baked bread around, sandwiches sound delightful, and this simple concoction made for one yummy weekend lunch.

Spicy BLTA (bacon, lettuce, tomato & avocado)

2 slices fresh-baked bread

2 slices bacon, cooked to your preference

1 large slice lettuce

2 slices tomato
2 tablespoons sour cream

1 teaspoon dried mustard

Combine sour cream with mustard; toast bread. Slather spread on bread, assemble sandwich and voila!!

Cauliflower and Kale Soup

This recipe is lovely because it’s deceivingly light; the pureed cauliflower provides the illusion that you’re eating a rich and creamy soup, but really, there’s just a half cup of half and half in the entire recipe. If you don’t have kale, this soup is still delicious, but the kale just adds a nice, green element to a fantastic fall dinner.

Cauliflower & Kale Soup

4 tablespoons butter

1 large white onion, sliced

5 cloves garlic

1 large head cauliflower

4 ½ cups chicken broth

1 ½ cups chopped kale, fresh or frozen

Salt and pepper to taste

½ cup half and half

Heat the butter in a heavy saucepan. Add onion and garlic and sauté gently until soft: 8 – 10 minutes. Add cauliflower and chicken broth and bring to a boil. Reduce heat; cover and simmer for 40 minutes. Using an immersion blender, puree until smooth. Incorporate chopped kale, and season generously with salt and pepper. Add half and half while soup is warm, but not boiling. Serve immediately.

Serves 4 - 6

Green Chile Soup

As the weather starts to get cooler in Denver, hot soup sounds better and better. I recently came across a recipe for Green Chile Soup in one of my all-time favorite cookbooks, which is a Junior League compilation of recipes from all over the U.S. Below is my variation on this delicious, rich soup recipe:

Green Chile Soup

6 tablespoons butter
6 cloves garlic, roughly chopped
1 large onion, halved, quartered then thinly sliced
2 28 oz. cans of chopped tomatoes
12 oz. chopped green chilies
12 oz. Neufchatel cheese
20 oz. chicken broth
8 – 12 baby bella mushrooms, thinly sliced
2 cups 2% milk
½ cup half and half
2 tablespoons lemon juice
salt and pepper

Heat butter over medium-high heat in a large sauce pot. Add onions and garlic and sauté for 4 – 5 minutes or until soft. Add tomatoes and chilies and simmer for 10 – 12 minutes or until half of the liquid has evaporated. Reduce heat to low and stir in Neufchatel cheese. Stir for a few minutes, and then add chicken broth. Increase heat to medium low, and continue to stir. Add mushrooms, milk and half and half, and continue to stir over medium low heat – avoid bringing soup to a boil. Stir in lemon juice. Season with salt and pepper, and serve when soup is heated through. 

Serves 12 – 16; plan on delicious leftovers!

Eating seasonally: Pasta Carbonara Americana

I’m a bit of a carb addict and much to my chagrin, I have a gluten intolerance – luckily, there are a number of delicious gluten-free pastas that taste just as good, if not better than regular wheat pasta. GF pasta has become a staple in our household, and provides another great opportunity to utilize local, seasonal vegetables. 

Pasta Carbonara Americana

1 package gluten free or regular pasta

4-5 cloves garlic, pressed or finely chopped

6 slices bacon (chopped after cooking)

4 seasonal tomatoes (roma or heirloom), roughly chopped

1 cup fresh or frozen peas

2 eggs

Add caption

½ cup grated cheddar cheese

Salt and pepper

Bring a large pot of salted water to boil. Salt water generously, add pasta, and cook per package directions.

Meanwhile, heat a large sauté pan over medium heat. Add bacon and sauté for five minutes (flipping half way), or until fat is rendered and bacon is crisp. Remove bacon from pan, then add garlic and sauté for 30 seconds to a minute. Reduce heat to low, then add tomatoes and peas to allow them to slowly cook while maintaining a crisp texture. 

Whisk eggs and cheese together and season to taste with salt and pepper. Drain pasta when it’s done and rinse well with cold water. Transfer pasta to the sauté pan, add chopped bacon, and thoroughly combine with tomatoes, peas & garlic. Keep stirring the pasta continuously, and slowly pour in the egg and cheese mixture. Continue to stir over low heat until eggs thicken into a sauce. Remove from heat and serve, garnished with fresh ground pepper.

Serves 4

Eating seasonally: Spaghetti Squash with Vegetables

Since fall is upon us – so is squash! And in abundance. Try this recipe on an evening you’re in the mood to cook something simple, light & healthy – but rich in flavor.

Spaghetti Squash with Vegetables

1 medium sized spaghetti squash, split length-wise
1 tablespoon grapeseed oil

3 tablespoons butter, ghee or grapeseed oil

1 medium onion, sliced thin length-wise

1 medium shallot, sliced thin

1 cup green peas

15 – 20 heirloom grape tomatoes, sliced in half

½ cup slivered almonds

½ shredded asiago or parmesan cheese

Salt & Pepper to taste

Preheat oven to 375. Brush halved spaghetti squash with grapeseed oil, then season lightly with salt. Place sliced side down on a baking sheet, and roast for 45 minutes to 1 hour, until the squash begins to slightly separate toward the rind into spaghetti-like strips.

 In the meantime, heat butter/ghee/grapeseed oil over medium heat in a large sauté pan. Add the sliced onion and sauté for 4 or 5 minutes. Add shallot, and continue to sauté for another 10 minutes or so over medium – low heat until the onion and shallot begin to slightly color. Add almonds and sauté for another 3 minutes; then add the tomatoes and peas and reduce heat to low so they retain their crunch. While the tomatoes and peas are slowly cooking, remove the squash from the oven (if you haven’t already), and allow it to cool for a few minutes. Then, pick up the squash with an oven mitt, and use a fork to gently scrape the squash “noodles” into a bowl. You may want to save half of the squash for later. Transfer the squash to the sauté pan and mix ingredients for 2 – 3 minutes over medium-low heat. Serve and top with cheese.

Serves 2 – 4 depending on hunger.