Spring Has Sprung with My Healthy Vegetable Bisque!

Notes: I always use organic potatoes. Produce that grows in the ground such as potatoes, are frequently more contaminated by agricultural chemicals.

¼ cup olive oil

1 medium onion, chopped

2 large leeks, white and pale green parts only, diced and cleaned

1 T. fresh thyme or 1 t. dried thyme

Salt to taste

Freshly-ground pepper, to taste

4-6 cups GF vegetable or chicken broth

3 cups organic potatoes*, diced

16 ounces spinach leaves, chopped

1/2 cup milk or milk substitute, optional

Garnishes: yogurt, sprigs of fresh herbs, or chive blossoms

Sauté onion and leeks, in olive oil over medium-low heat for 15 minutes until wilted. Add thyme, salt and pepper and stir well. Add broth and potatoes, cover, and simmer until potatoes are tender, about 15 minutes. Add spinach and simmer 3 more minutes.

Remove soup from heat and puree using a hand held immersion blender, or puree in batches in a blender or food processor. Return soup to stove and place over low heat.

Add milk, if using, and heat through. Add additional water or broth if a thinner consistency is preferred. Garnish, if desired, and serve warm.

Makes: Six to eight servings.

This recipe is available in my newest gluten free cookbook: The Farmer's Daughter Cooks Gluten Free, which is available at www.celiacdiseaseinfo.org.

Beggar's (coffee can) Bread

What IS this?

 

Beggar's Bread is a very special, (now gluten free) dairy free, egg free, and quite unique sweet bread that is made in a 1# coffee can. The wheat-filled original dates back to the Depression Era, most likely because of the use of relatively inexpensive ingredients. 

These simple little breads can be baked as great gifts for the holidays!

2 cups raisins or currants*

2½ cups hot water**

4 t. baking soda

4 cups GF flour blend

¾ cup brown sugar, packed

¾ cup white sugar

½ t. salt

¼ cup vegetable oil

¾ cup walnuts or pecans, crushed (optional)

Soak raisins in the hot water with the baking soda overnight.

The next day add the remainder of the ingredients and mix slightly.

Generously oil three 1# coffee cans***. Fill each can one half full. Do not overfill. Tap the cans onto the counter to help the batter settle into the cans.

Bake 1 hour and 10 minutes at 350˚F in the bottom one-third of the oven. Remove from oven and cool 30 minutes in the cans. Remove from cans and cool well. Wrap in foil or saran and store in refrigerator. When ready to serve, cut into one inch slices and spread with whipped cream cheese.

Notes: *You may also use cranberries instead of raisins. **Try substituting orange juice for all of the liquid or substituting rum for part of the liquid. ***Recycle 1# coffee cans for this purpose. Remove the metal “ring” at the inner top of the cans by using a can opener. 

To make this non-gluten free, just substitute regular flour.

Makes: Three 1# cans.

 

 

 

 

 

 

 

 

 

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   

http://www.celacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-