Tart apples and savory brie make this velvety soup a warm and comforting homestead favorite. Serve with your own homemade bread for a complete meal.
Ingredients
- 1/2 cup thinly sliced leeks (white part only)
- 1/2 cup sweet yellow onions chopped
- 5 medium tart apples (Granny Smith or Macintosh), peeled, cored, and cut into chunks
- 6 cups chicken broth
- 2 bay leaves
- 1 tsp. dried thyme
- 1 quart (or 2 pints) heavy cream
- 6 small red (or other) potatoes, peeled (or not peeled) and diced in ½-inch chunks
- 1 or sprig of fresh rosemary at least 3" long (extra for garnish if desired)
- 1 lb. Brie cheese, softened, rind removed, and cut into chunks
- Salt and pepper to taste
- For garnish: 1 tart apple and fresh rosemary sprigs
Preparation
In a large heavy-bottomed pot, heat leeks, onions and apples over medium heat. Stirring often as this mixture creates its own juices until the onions are soft. Add the broth, bay leaves and thyme. Bring to a gentle boil. Cook until onions are completely tender. Remove bay leaves.
In a separate heavy-bottomed pot, combine cream, potatoes and the long, whole rosemary sprig. Heat to a gentle boil over medium heat and then simmer until potatoes are completely cooked. Remove the rosemary.
Combine ingredients of both pots. Working in batches, puree mixture in blender, adding cheese bit by bit. Season with salt and pepper to taste.
To serve, heat through over low heat (do not boil). Garnish individual servings or soup tureen with very thin slices or curls of tart apple and a sprig of fresh rosemary or toasted almond slices. Makes a bunch - about 3 quarts.
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These muffins are made with whole grains, nourishing whole eggs, and full-fat cream cheese & butter - a much healthier choice than store-bought pastries. 
Ingredients
- 1 stick unsalted butter, softened
- 8 oz. cream cheese, softened
- 1 cup canned pumpkin or your own pumpkin puree
- 1/4 tsp. each of ginger, cloves and nutmeg
- 1/2 tsp. ground cinnamon
- 1/3 cup brown sugar or Agave Nectar
- 3 eggs
- 1 Tbl. baking powder
- 2 1/3 cups whole wheat flour (may use your favorite whole-grain flours or gluten-free flours.)
Topping
Instructions
Preheat oven to 400 degrees. Paper or grease 2 muffin pans. Cream together cream cheese and butter. Mix in spices and sugar. Add pumpkin and eggs. Slowly mix in flour, baking powder, and baking soda. Put batter into the muffin tins, and sprinkle with topping. Bake 20 min, or until an inserted toothpick comes out clean.
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This sauce has just four ingredients and one of them is water. You need no special equipment to make this tasty sauce. Peanut sauce can be used as a dipping sauce for potatoes, bread or raw veggies. I'm always looking for ways to get my family to eat more raw foods. This is a great dip for celery, red bell peppers, cherry tomatoes or baby carrots. It's also good served with rice or tossed with egg noodles. It's very nice pooled on a plate beneath shrimp, chicken, pork or tofu.
Basic Peanut Sauce
Ingredients
- 1/2 cup peanut butter ( I use "natural" that you keep refrigerated)
- 1 cup water
- 1/4 cup vinegar
- 1/4/ cup soy sauce or Bragg's Liquid Aminos)
Instructions
Mix peanut butter and water in a small saucepan using a fork or whisk. Whisk in soy sauce and vinegar. Then heat on low until it thickens to the consistency you like. That's it!
Spicy Peanut Sauce
Ingredients
- 1/2 cup crunchy peanut butter
- 2 tablespoons soy sauce
- 1 teaspoon white Xylitol or sugar
- 2 drops hot pepper sauce
- 1 clove garlic, minced
- 1/2 cup water
Instructions
Mix the peanut butter, soy sauce, Xylitol, hot pepper sauce and garlic in a small bowl using a fork or whisk. Then stir in the water until the texture is smooth and creamy.
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Pesto moves ordinary food to extraordinary cuisine. It couldn't be easier to make so, Thank You Italy for this wonderful idea. It is a flexible recipe that can be adapted to your own taste. Maybe you like it more cheesy or more basil-y.
Use pesto on toasted french bread, or pizza or on pasta or a baked potato. You won't believe what a tiny bit does for scrambled eggs. It becomes a new dish. We put a little on sandwiches and it makes them great. Don't heap it on. Savor small amounts of this magical sauce.
Below are two different types of pestos. The first is standard and the second uses sun-dried tomatoes and is sometimes call Red Pesto.
Pesto Sauce
Ingredients
- 2 cups chopped basil
- 1/4/cup chopped fresh parsely (optional)
- 1/2 cup olive iol
- 3 medium garlic cloves chopped
- 1/3 cup of pine nuts or choped walnuts
- 1/2 cup Romano or Parmesan cheese, grated
Instructions
Either grind in mortar with pestal or pulse in food processor or blender until the ingredients are chopped course.
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Red Pesto Sauce
Ingredients
- 1/2 cup oil-packed sundried tomato (drained and chopped)
- 3 cups fresh basil
- 3 garlic cloves
- 1/2 cup pine nuts
- 1/2 cup olive oil
- 1/4 cup fresh grated Romano or Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Combine first three ingredients in food processor or blender and pulse until ingredients are chopped coarse. Add Romano or Parmesan, pine nuts and a little of the oil and process for ten seconds.
While the motor is running add the remaining oil, salt and pepper.
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Honey-Picante Sauce over Avocado Cantaloupe & Spinach Salad
I just love this salad and it's the sauce that makes it great. It has the tiniest little zing but it's not spicey hot. And that coming from a total spiciness wimp. The sauce is good on any raw fruits and veggies. This is my potluck-size recipe that you can easily halve. I don't know why I didn't get a picture. It was beautiful served in a wooden bowl.
Serves 10 - 12
Ingredients for Honey-Picante Sauce
- 1 cup Pace Picante Sauce
- 6 Tablespoons (or ¼ cup plus 2 Tablespoons) honey or agave nectar
- ¼ cup lime juice
- 2 Tablespoons canola oil
Other Ingredients
- 6 cups spinach leaves (or other greens)
- 4 cups cubed cantaloupe
- 2 large or 3 medium avocados
- ½ cup toasted sliced or slivered almonds (spread on pan and bake for 8 miuntes at 350°)
Instructions
Mix picante, honey, lime and oil in a medium bowl with a fork or whisk. Pour over the spinach leaves, avocados, and cantaloupe and toss to coat. Sprinkle with almonds.
