Lemony Lentil Soup

Lemony Lentil Soup

This month marks my first recipe column in the “Rural Voice” magazine.http://www.northhuron.on.ca/the-rural-voice-magazine-subscription

My goal is to present at least one new recipe along with several trusted favourites from my cookbook.

The column in the Rural Voice is general and will include recipes that still use wheat but I plan to include the gluten-free adaptations in the blog for those of us following a Celiac diet.

My first month’s selections for spring, with the fresh taste of lemon, all work well without wheat flour: lemon curd, meringues  (see recipe under Pavlova on this blog) and Lemony Lentil soup. Recipes for lemon curd and meringues are in my cookbook but the Lemony Lentil Soup is a new favourite.

I would never have considered this combination of lemon and lentils without the encouragement from my son. Try this lemony lentil soup for your health and enjoyment or just for a change at dinner!

Lemony Lentil Soup for pdf version click here

Nick and his wife raved about the soup a friend served them, which had quickly become Satomi’s favourite. My feelings were a little bit hurt that it surpassed my soups in their favour and I admit to being quite sceptical even when I did finally give it a try but it turned out a winner!  It pays to go outside our comfort zone sometimes. Adapted from the cookbook Whitewater Cooks: Pure, Simple and Real, this recipe is, indeed, simple, healthy and unbelievably delicious. With the flavour of lemon and dill it seems light and refreshing despite being packed with nutrients. It has become a staple in my soup freezer. The original recipe says it is good chunky or smooth but I definitely preferred the smooth version and enjoyed it even more the second day. Thank you Pat and Emily!

1  cup red lentils, rinsed and drained

1-2  Tbsp olive oil

1  large onion, chopped, more than 2 cups

4  cloves garlic, minced

2 ½  cups carrots, diced

1  tsp pepper

1/2  tsp red pepper sauce of choice, or to taste

1 Tbsp oregano, I have substitute 2 Tbsp pesto for the oregano and rosemary for a change

1 Tbsp rosemary, chopped

2  bay leaves

8  cups chicken or vegetable stock, homemade or low sodium

2  tsp salt or to taste

1/2  cup lemon juice

2  tsp lemon rind, finely grated

2  Tbsp fresh or frozen dill, reserve some for garnish if desired

1  cup Feta cheese, crumbled (optional – I do not bother with it)

  • Cook onion with olive oil in a large, covered pot on medium low heat until soft and translucent.
  • Add garlic, carrots, pepper, oregano, rosemary (or pesto) and bay leaves and continue cooking until carrots are tender crisp.
  • Stir in stock and drained lentils and bring to a boil.
  • Reduce heat and simmer for about 25 minutes until lentils are soft.
  • Remove bay leaves and puree soup.
  • Add lemon juice, lemon zest and dill and adjust seasonings.
  • Serve, topped with desired amount of feta and a sprinkle of fresh or frozen dill if you like

Serve 6

Tip: If you buy fresh dill for this recipe, wash, chop and freeze in a Ziploc bag what is leftover and use it as fresh dill in other recipes.

Tourtiere with Potato Pastry

The potato crust for tourtiere was one of the delightfully, successful gluten-free adaptations of my Christmas favourites. This crust adapted from Kingston’s Chez Piggy cookbook written by restaurant and bakery owners Rose Richardson and Zal Yanovsky is amazing. We used it for the tourtiere topper at the bakery and cannot believe I have not come across something similar elsewhere. It is a bit more work having the potatoes cooked and cooled but not if you think about it with your dinner prep the night before. Since it translated so well with gluten-free flour I now use it for all my savoury crusts. It is a delight to roll and work with.

Getting everything together for the tortiere takes time and even more of it now that I move more slowly – haha – but seems well worth it when you can sit and enjoy time with family while it bakes by itself in the oven. I make a double batch and have enough for 2 dozen small tarts, a large pie and a small pie for just the two of us to try. The tarts are great for any potluck gathering because they can be served to both the allergic and non-allergic crowd without apology.

getting-ready

tortiere-with-potato-pastry – Click here for pdf version

Tortiere

  • 2 cups carrots, sliced tsp butter or olive oil
  • 1 large onion, chopped, about 1 1/4 cups
  • 1 rib celery, chopped
  • 2 cloves garlic, crushed
  • 1 1/2 lb ground pork
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp savoury
  • 1/4 tsp cloves
  • 1/4 tsp black pepper
  • 1 Tbsp fresh parsley, chopped or 1 tsp dry
  • 1 1/2 cup mashed potatoes

Potato Pastry:

  • 1 cups GF all purpose flour*
  • 1/2 cup GF bread flour
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter
  • 1 cup cold mashed potatoes
  • 3 – 4 Tbsp milk
  1. For the filling cook carrots in a little water until they are tender crisp, set aside, reserving 1/2 cup of the cooking liquid to add to the meat mixture later.
  2. Brown ground pork with bay leaf until it is no longer pink, then remove from pan and drain on paper towel.
  3. Cook onion in butter in same pan for about 5 minutes then add celery and garlic and continue cooking until soft.
  4. Add back pork then stir in salt, savoury and cloves with 1/2 cup of water from the carrots and continue simmering for about 20 minutes until most of the liquid is evaporated.
  5. Add cooked carrots, potatoes and fresh parsley, stirring until mixed.
  6. Cool to lukewarm while making pastry.
  7. For the pastry mix butter, flour, baking powder and salt with a pastry blender or your clean hands until lumps are the size of peas.
  8. Mix in cooled potatoes and milk to form a dough. This dough is lovely to work with.
    Divide dough into 2 pieces, roll into circles on plastic wrap to keep from sticking and line a 9 or 10 inch pie plate or 2 dozen mini tarts reserving enough for tops..
  9. Pour in cooled meat filling, wet edge of bottom crust, cover with top and seal and flute edges.
  10. Bake at 375°F about 1 hour, until crust is browned and filling is bubbling.

Roasted Cherry Tomato and Sausage Pasta

Roasted Tomato - Copy.JPG

 

Roasted Tomato and Sausage Pasta

I love the little orange Sun Sugar cherry tomatoes from William Dam Seeds www.damseeds.ca but in a good year they produce more tomatoes than we can use or give away since we have given all our friends and families their own plants to grow in the summer. They add a delicious taste and sweetness to tomato juice but sometimes I am not ready to make a pot of sauce so this pasta uses the excess and answers the question “what’s for dinner” in a very satisfactory way! It is adapted from Michael Smith’s “Cherry Tomato Penne” with a little more bounty from the garden added.

Roasted Tomato Sausage Pasta Sauce – For pdf version click here cherry-tomato-pasta

Nick recommended I try Michael Smith’s Roasted Cherry Tomato Penne and I was glad he did. I could not believe how simple and delicious this pasta dish was and it used a commodity that is difficult to preserve if you have an over abundance from the garden. Because I love roasted peppers and they are available at the same time as the tomatoes I included them with the sauce. I added the egg plant just to use them up one time and found they added a depth and creaminess to the dish that made it even better. This quick summer pasta dish has become a staple in our house.

1              Tbsp olive oil

8              cups cherry tomatoes, I use a mixture of red, orange and any chopped larger                              tomatoes if needed

1              red or coloured sweet pepper, coarsely chopped

1              small to medium egg plant, peeled and cubed (optional)

1              large onion, coarsely chopped

4              cloves garlic

6              garlic sausage (500 g) or sausage of choice – It’s fine to use up smoked sausage

salt and pepper generously sprinkled over all

8 -12       ounces  Gluten-free pasta shells or penne, I use an 8 oz box

1              large handful of fresh basil, about 4 stems, remove leaves and chiffonade

Grated Parmesan cheese as desired

  • Place olive oil, tomatoes, pepper, egg plant (optional), onion and garlic in a large roasting pan so vegetables are essentially in a single layer and roast at 400 °F for 30 minutes. I actually use 2 lasagna pans to spread them out and combine them after they are cooked.
  • Cut sausage into 1/2 inch pieces and add to roasted vegetables and continue roasting until sausage is browned, about 30 – 40 more minutes..
  • Cook pasta in salted water according to package directions when sausage is almost done.
  • To chiffonade basil leaves pile leaves together and roll. Cut through all leaves at once in narrow strips..
  • Toss basil in with roasted tomato mixture when pasta is done and top with grated cheese if desired.

I have roasted all the vegetables with the sausage for the sauce and frozen it to use in the winter and was really glad to have it for a quick meal.

Serves 6 – 8

http://www.annesfavourites.ca

Absolutely Awesome Drop Biscuits (Gluten-free)

 

I have missed a nice biscuit or scone since being diagnosed Celiac so I was thrilled when a friend brought the Garlic cheese biscuits made with Betty Crocker’s Biscuit Mix https://annesfavourites.ca/2014/10/22/almost-famous-cheddar-biscuits-gluten-free/ .These are so good you do not have to make a wheat version for company! I immediately tried a homemade version of the same with my regular all purpose flour mix but they were very disappointing. Also tried my own recipe for biscuits with a gluten-free mix and they also fell short of my expectations and of course I searched the internet for other people’s ideas for biscuits and none was up to scratch but these…….ARE!!

Biscuits

I revamped my Bread flour mix based on the past year’s experiences and used it with a little extra potato starch but I think the real trick is using the eggs in place of some of the milk. The buttermilk definitely adds an extra element of flavour but I plan to try them with soured milk when I use up all my buttermilk. I’m thinking if it makes a difference I will freeze the buttermilk in correct quantities for this mix.
I am giving you the recipe for the plain drop biscuits and the garlic cheese biscuits. Either is a great complement to a hearty soup meal.
Enjoy 🙂
I have successfully adapted this recipe to Grace Gammie’s Scones and will try to get that posted tomorrow so you can treat your Valentine this week-end to an afternoon tea or use them as a delicious addition to brunch.

Plain Drop Biscuits Click here for PDF version https://www.dropbox.com/s/xmqps5zrmxb61at/Drop%20Biscuits.pdf?dl=0

2 cups GF bread flour*
1/4 cup potato starch
1 tsp xanthan gum
1 Tbsp GF baking powder
1/2 tsp baking soda
1 Tbsp white sugar
1/2 tsp salt
1/4 cup butter or margarine
2/3 cup buttermilk
3 eggs
1/2 cup raisins, shredded Cheddar or mixed peel (optional)

  • Sift flour, potato starch, xanthan gum, baking powder, baking soda, sugar and salt in a bowl.
  • Cut in butter with a pastry blender or your clean hands until crumbs are between the size of peas and lentils.
  • Whisk buttermilk with eggs and pour over dry ingredients and mix with a fork until batter is combined.
  • Add cheese or fruit, if desired, and continue to stir until dry ingredients are incorporated and raisins are evenly distributed.
  • Drop by tablespoon onto ungreased cookie sheet or parchment paper. Bake in a 425°F oven for about 12 – 15 minutes until the biscuits are lightly browned and barely give when pressed on top.

Makes 13 – 15 two inch biscuits

*Bread Flour Mix

2 cups sweet rice flour
1 cup brown rice flour
1 cup white rice flour
1 cup tapioca starch
1/2 cup potato starch
1/2 cup millet flour

ALWAYS whisk or shake together before measuring.

Garlic Cheese Biscuits

Biscuits:Click here for PDF version https://www.dropbox.com/s/ebivagb6jzfj8tv/Garlic%20Cheese%20Biscuits.pdf?dl=0
2 cups GF bread flour*
1/4 cup potato starch
1 tsp xanthan gum
1 Tbsp GF baking powder
1/2 tsp baking soda
1 Tbsp white sugar
1/2 tsp salt
1/2 tsp garlic powder
1/4 cup butter or margarine
2/3 cup buttermilk
3 eggs
2/3 cup cheddar cheese, shredded
Topping:
1/4 cup butter, melted
1 clove garlic, crushed or 1/4 tsp garlic powder
2 Tbsp fresh or frozen chopped parsley or 1 tsp dried
1/3 cup shredded Cheddar cheese

  • Sift flour, potato starch, xanthan gum, baking powder, baking soda, sugar and salt in a bowl.
  • Cut in butter with a pastry blender or your clean hands until crumbs are between the size of peas and lentils.
  • Whisk buttermilk with eggs and pour over dry ingredients and mix with a fork until batter is combined.
  • Add cheese or fruit, if desired, and continue to stir until dry ingredients are incorporated and raisins are evenly distributed.
  • Drop by tablespoon onto ungreased cookie sheet or parchment paper.
  • Bake in a 425°F oven for about 12 minutes until the biscuits are lightly browned and barely give when pressed on top.
  • Mix melted butter, garlic and parsley and brush on hot biscuits.
    Sprinkle with remaining cheese and return to oven for 2 – 3 more minutes until cheese is melted.
    Makes 13 – 15 two inch biscuits

Anne’s Favourites

Watermelon Gazpacho

Here is a wonderful way to enjoy the sweet, local watermelon at the markets now. Cut a a piece to save for slicing and use the rest in this delicious soup that will keep for several days in the refrigerator. A lovely change from sandwiches for lunch and packed with fresh vitamins and goodness.

Watermelon Gazpacho click here for pdf version

Nick brought this delicious summer soup to Sherborne Lake and it was an instant hit with our family. So refreshing on a hot summer day served as an appetizer as suggested in the LCBO Food and Drink magazine (summer 2013) where it originated or as the main dish at lunch.

8 cups seedless watermelon, cubed (about 5 lb)
1 Tbsp wine or sherry vinegar
2 Tbsp lime juice
1 Tbsp olive oil
1/2 tsp hot pepper sauce or 1 tsp Sriracha to taste
1/2 tsp salt or to taste
1 cup cucumber, peeled and diced
1 cup red onion, diced
1 cup sweet pepper, diced, any colour
Garnish (optional):
1/3 cup plain yogurt
1 Tbsp lime juice
1/4 tsp lime rind, finely grated
AND/OR fresh basil or mint or chives, chopped

• Reserve 2 cups of watermelon and dice into 1/2 inch pieces.
• Puree 6 cups of the watermelon in a food processor or blender
• Add vinegar, lime juice, olive oil, hot pepper sauce and salt and pulse several times to mix.
• Transfer to a bowl and stir in reserved watermelon, cucumber, onion and sweet pepper.
• Taste and adjust seasoning then chill.
• You may serve the soup just as it is or with some fresh chopped basil or mint and but it is especially good if you make the garnish and top it with a spoonful before serving.
• Prepare garnish by mixing yogurt, lime jiuce and rind and spoon on top as desired! Finish with a sprinkling of fresh mint, basil or chives or a combination of any.
• Makes 8 servings

Barbequed Brined Turkey Breast

  • Russ introduced us to technique of brining the turkey after being taught by his Mother-in-law, Maria. When we tried it we found it took turkey to a whole new level of flavour and moistness which is even more noticeable in the leftovers! The first year I tried it for an O’Neil Thanksgiving celebration for about 50 relatives and had a panic attack since you must realize the extra moisture retained by the bird makes the roasting time longer! The 26 pound turkey did not start cooking until the guests were already arriving. Luckily they stayed long enough to enjoy the results. Now we use a simple brine for our chicken and turkey whenever we are roasting it.

Brined turkey 2

When I saw a recipe online that brined a turkey breast before barbequing I was on my way to a new favourite that would rival Marg’s pork tenderloin and Dad’s flank steak for a “go to” recipe for family and friends. It is equally appropriate for a week night dinner as it is as a main feature for company but more importantly it is so simple and always delicious. I could not imagine finding another recipe for the new gluten-free cookbook I am working on that would be on that level right down to the added bonus of providing leftovers for lunches that cannot be beat.

For our Mother’s Day gathering with family we brined up 3 large turkey breasts and marinated 2 flank steaks and took them to a Mother’s Day gathering for our family where Cliff was able to enjoy one of the first beautiful days of spring while he barbequed and visited! They were so delicious but there was only enough leftover for Grandma and Grandpa today.

You do not have to wait for special occasions to enjoy roast turkey for dinner you just need for your local grocer or butcher to have it on the meat counter. Thank you to Knechtel Food Market for having this specialty available so often. I was too busy enjoying the day yesterday to get a good photo of the turkey and sweet potatoes on the BBQ so the photo I have was taken in the middle of winter when Cliff could not reach the BBQ for 4 feet of snow – no problem – this turkey is lovely roasted in a slow oven for several hours too!

If you see turkey breast at the grocer my advice is to buy two because you will want to try it again soon!

Barbequed Brined Turkey Breast Brined Turkey
Brined Turkey or Chicken

2 turkey breast halves, with or without bone
1 cups water
2 Tbsp pickling salt
2 Tbsp brown sugar
1/2 tsp whole peppercorns
1 cups ice
1 bay leaves
parsley, sage, rosemary and thyme leaves if you have them or 1/4 tsp of any or all of the above dried as desired

  • Boil water, salt, sugar and peppercorns together until sugar and salt are dissolved.
  • Remove from heat and add ice to cool
  • When brine is cooled to room temperature cover turkey in a plastic bag with liquid and turn to coat. Place in a pan and refrigerate for at least 2 hours and up to 12 hours before cooking.
  • Preheat BBQ to 325 degrees F and place drained turkey breast skin side up on the grill for 45 to 60 minutes until a meat thermometer reaches 150 degrees F.
  • Turn the breast over and continue to grill for another 10 – 15 minutes until the internal temperature reaches 172 – 180 degrees F.
  • Remove from grill and let sit at least 10 minutes before slicing.

I love to serve this with baked sweet potatoes and homemade cranberrie sauce!
Serve 8

Turtle Squares

These are probably the most widespread “favourite” on the treat side of my cookbook. And why not with a combination of chocolate and caramel you appeal to twice as many people! I always make a bakery size pan at Christmas so I have some for home and enough to share at Cliff’s Plumbing & Heating during the last work days. How nice for me and other people with Celiac Disease they are easily changed up to leave out the gluten!

Turtle Square Recipe Page 185 Coming Soon to the blog

Turtle Square Recipe Page 185 Also see Holiday Date Balls posted last year!

Turtle Squares

These are just about the most delicious, crowd-pleasing squares you can make. Doreen concocted this recipe by combining a Nanaimo bar base and Wellington square filling – twice the enjoyment! I have included the recipe for the larger

Base: 
1/2  cup melted margarine
1/4  cup cocoa powder
1/4  cup white sugar
1  egg, beaten tsp vanilla extract
2 1/4  cups GF graham crumbs – I sometimes use part GF crisp rice cereal crushed
1  cup desiccated coconut
Filling: 
1  can (300 ml) sweetened condensed milk
3/4 cup brown sugar, packed
2/3 cup melted margarine
2 Tbsp corn syrup
1 cup pecans, coarsely chopped

Topping:
1 cup semi-sweet chocolate chunks
1/4 cup margarine

  • For base mix margarine, cocoa, sugar and egg in microwaveable bowl and cook about
  • 1 minute, stopping to stir half way through, until mixture is bubbling. Do not overcook or crumbs may not stick together.
  • Stir in vanilla, graham crumbs and coconut until evenly distributed. Crumbs should stick
  • together nicely or they will not cut properly later.
  • Press into a 9 x 13 inch pan and let cool.
  • For filling cook condensed milk, brown sugar, margarine and corn syrup in a heavy pot over medium low heat until mixture comes to a full boil, stirring frequently. If bits of brown start forming on the bottom, turn down the heat a notch and don’t worry since mostly they will mix in as the rest browns.
  • Reduce heat slightly and boil 5 minutes stirring constantly. It will take a little longer to cook the filling for the larger pan. Caramel is done if spoon is leaving a clean path on the bottom of the pot for a second and mixture is a nice golden brown
  • Let cool slightly then spread on base and sprinkle pecans evenly over the surface, pressing in slightly.
  • Refrigerate for an hour or more until set.
  • For topping microwave chocolate and margarine together on low power, about 1 minute, stopping often to stir and check the chocolate. Chocolate can burn easily. I usually take it out when there are still a few lumps remaining and stir until they melt, returning to microwave only if necessary.
  • Spread over cooled caramel layer with a spatula.
  • Cool and cut into 35 squares.
  • If the caramel is hard when refrigerated you may need to serve the squares at room temperature.