Thursday, September 20, 2007

Gluten-free Waffles

These came out very tasty and were very easy to make. It's one of the recipes from www.gluten.net.
Gluten-free Waffles
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1 cups gluten-free flour blend or rice flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
2 eggs
1/4 cup oil
2/3 cups milk
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1. Combine flour, sugar, baking powder, and salt.
2. Add eggs, oil and milk to dry ingredients and mix just until smooth.
3. Pour batter into preheated, oil-sprayed waffle iron.
4. Cook until waffle iron light turns off (3 to 5 minutes).

Makes ten (4-inch square) waffles.

Tuesday, September 11, 2007

Three Tempting Tomato Soups


Summer favorite: fresh tomatoes.

This first soup is from Whitney. It's warm and delicious and great with crackers or bread.

Tomato Basil Soup
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2 c. sliced leeks
4 oz. butter
3 qt. beef broth
2 cans whole tomatoes, diced
1/3 c. red wine vinegar
1/3 c. sugar
1/3 c. white wine
0.25 c. cornstarch
1 c. firmly packed fresh basil leaves
1 star anise
0 Cooked rice (optional)
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Drain tomatoes and set aside juice for later. Saute together the
leeks and the butter until soft. Add the broth, diced tomatoes,
vinegar, sugar and wine. Cover partially and simmer for 25 minutes.

Optional: Add cooked rice in whatever amount suits your fancy. I like
adding cooked, rather than uncooked rice, because I always end up
adding too much uncooked rice and it turns into more of a casserole
than a soup. You may not need cornstarch, or at least not the full
amount if you add rice.

Mix together the cornstarch and the juice from the tomatoes and add
to the soup mixture. Bring back to a simmer and add the basil and
star anise. Season with salt and pepper to taste.

Note: This is the closest recipe I've come to the tomato rice soup at
Pyrenees. I've substituted onions for leeks and it tastes good as
well. I've never used the star anise, because I always forget to buy it.

Joy of Cooking, from which this recipe comes, describes the Fresh Tomato Soup as "A simple, clean-tasting soup." For a zestier soup, make Cream of Fresh Tomato Soup. This soup reminds me of the Tomato Basil soup at Zupa's in Utah.

Fresh Tomato Soup/Cream of Fresh Tomato Soup
Joy of Cooking
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2 Tablespoons extra virgin olive oil
1 medium onion coarsely chopped
3 pounds ripe tomatoes peeled, seeded, and chopped, with juices
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup heavy cream (for Cream of Fresh Tomato Soup)
1 Tablespoon pesto sauce (for Cream of Fresh Tomato Soup)
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1. Heat olive oil in a soup pot over medium-low heat.
2. Add the onion and cook, stirring, until tender but not browned, 5 to 10 minutes.
3. Stir in the tomatoes and their juices.
4. Simmer until the tomatoes are covered in their own liquid, about 25 minutes.
5. Puree until smooth, either in a blender or using a hand blender (be careful either way--the soup is hot).
6. Return to the pot and stir in the salt and pepper.
Serve hot or cold.
For Cream of Fresh Tomato Soup:
7. Stir in the heavy cream and pesto sauce. Gently heat through and serve immediately.

Friday, September 7, 2007

Renton Farmer's Market


Fresh basil, apricots, & blueberries were among our market finds.

I am in love with farmer's markets. I went to one in Provo and came home with some delicious zucchini and tomatoes last summer, and for a bargain. I love the idea of buying fruits and vegetables directly from the person who grew it, and I love how affordable it is. I also love the sense of community that comes with markets--it's beyond a shopping trip, it's an experience, from talking with growers to live music and craft booths. I am on cloud nine to find that I could go to a farmer's market every day of the week, not to mention Pike Place, you-pick farms, and fruit & vegetable stands just a few miles up our highway. We checked out our local Renton market on our anniversary back in July, and picked up some delicious treats. Brad also bought me a beautiful bouquet to show he still cares after three years. Romantic sigh. It has been a breeze with him. He's better than all the farmer's markets in the world.


My "Happy Anniversary" from Bradford. I still owe him a decent cheesecake!

Summer Squash with Fresh Basil


Photo from Leslie Land.

I love simple recipes with fresh ingredients. Rozanne Gold's 3-ingredient cookbook (she doesn't count salt, pepper, or water) strikes just the right balance.
As summer winds down (it's not really over until September 21), this recipe keeps it alive with lots of flavor and freshness.

1 & 3/4 pounds small yellow squash
1 large bunch basil
1 & 1/2 Tablespoons plus 1 teaspoon unsalted butter

Wash squash and trim ends. Grate on large holes of box grater. Place in a bowl.
Wash basil and dry thoroughly. Chop enough basil leaves to yield 2/3 cup, reserving remaining leaves for garnish. Add chopped basil to bowl with 1/4 teaspoon sea salt and freshly ground pepper to taste. Stir.
In a large nonstick skillet, melt butter. Add squash mixture and cook over medium heat for 10 minutes, stirring often. Do not let squash brown. Cook until squash is soft. Add additional salt and pepper if necessary. Serve hot.
Garnish with small basil leaves. Serves 4.

Tuesday, September 4, 2007

Creamy Zucchini Soup

This light vegetable soup becomes creamy when you blend it.
serves 4-6
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2 onions, chopped
3 gloves garlic, minced
4 Tablespoons butter

8 medium zucchini, sliced
1 to 2 stalks celery, chopped
1 large carrot, sliced
3 cups chicken stock

2 Tablespoons fresh lemon juice
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1. Saute onions and garlic in butter until onions are golden.

2. Add remaining ingredients, except lemon juice. Bring to a boil and simmer 15 to 20 minutes.
3. Cool slightly. Puree in a blender (or using a hand blender).
4. Add lemon juice & serve.
If necessary, thin with additional chicken stock or white wine.

from Millie Deeton, found in 30 Minutes or Less: For People Who Don't Have Time To Cook, 1999.

Monday, September 3, 2007

From the Backyard


We are excited to be here in the Pacific Northwest. One perk: plenty of fresh fruits and vegetables. We went out to our backyard this afternoon to pick these wild blackberries. They are sweet and free and make anything taste better.

Steaks with Peppercorn Melange & Sweet Onion Marmalade

2 tablespoons peppercorn melange (sold with the other peppercorns in the spice aisle)
8 (4-ounce) boneless sirloin steaks
Salt
1 tablespoon olive oil
1 cup orange marmalade
1 cup finely chopped red onion
2 tablespoons Worcestershire sauce
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Place peppercorns in a plastic bag and mash them with the flat side of a meat mallet or rolling pin until finely crushed.
Season both sides of steaks with salt and add to bag with crushed peppercorn melange. Refrigerate up to 48 hours.
When ready to cook, heat oil in a large skillet over medium heat. Add steaks and cook 2 minutes per side, until browned.
In a small bowl, mix together orange marmalade, onions and Worcestershire sauce.
Add mixture to steaks and bring to a simmer. Simmer 5 minutes, until sauce thickens and steaks are cooked through.

recipe from Robin Miller, http://www.foodnetwork.com/