Sweet Potato, Carrot, Apple, and Red Lentil Soup

Materials

• 1/4 cup butter
• 2 large sweet potatoes, peeled and chopped
• 3 large carrots, peeled and chopped
• 1 apple, peeled, cored and chopped
• 1 onion, chopped
• 1/2 cup red lentils
• 1/2 teaspoon minced fresh ginger
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 4 cups vegetable broth
• plain yogurt

Methods

1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and
2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

Reference

http://allrecipes.com/recipe/sweet-potato-carrot-apple-and-red-lentil-soup/

Grain-Free Lentil Flatbread

Materials

• 2/3 cup dry lentils

• 2 Tbsp. flaxseed meal
• 
1 c. water
sea salt (don’t skimp since this is the main seasoning)

• 2-3 Tbsp. coconut oil (olive oil, grapeseed, canola, butter or ghee all work)
• Favorite herbs and/or spices, optional

Methods

1. Preheat oven to 375F.

2. In a small blender with grind attachment, food processor or a spice grinder, add lentils and grind to a flour. (I use my Magic Bullet with the flat blade).

3. Add the coconut oil (or oil/butter of choice) to a 8×8 or 9×9 pan* and let melt in the oven and warm (about 2 minutes).
4. Meanwhile, add flaxseed meal, water and salt to ground lentils and blend again for about 15 seconds. It should resemble a thick but pourable pancake batter after it sits (the flax and lentils will start absorbing the water the longer it sits).

5. When oil is hot and melted, pour batter into the pan and spread with a spatula.
6. Bake for 25-30 minutes until the bread forms a crust.
7. Let cool slightly, cut and enjoy warm!
8. Bread can be refrigerated and toasted to reheat if needed.

Notes

You can make the bread thick or thin by choosing your baking dish and add herbs and spices for different flavor variations. I prefer a medium thickness instead of a pizza crust thinness because I like the slightly crunchy outsides and a middle with a slight chew. If you prefer a crisper texture throughout, baking a larger pan or divide batter into two loaf pans. You will need to reduce cooking time for thinner bread, and in turn increase cooking time for thicker (about 5 minutes).

Squash & Fennel Soup With Cider & Caramelized Apple

Materials

Soup

• 3 lbs. orange winter squash such as butternut (see Tip below)
• 2 c. sliced fennel, about ó bulb
• 1 Tbsp butter
• 1 medium onion, chopped
• 2-1/2 c. chicken broth
• 1 to 2 c. fresh cider, divided
• 1 bay leaf
• 1 Tbsp. finely chopped fresh thyme or 1 tsp. dried
• ó tsp. white wine vinegar
• ó tsp. salt
• 1/4 tsp. freshly ground black pepper

Garnish

• 4 crisp sweet apples such as Royal Gala
• 2 Tbsp. granulated sugar
• 2 Tbsp. butter
• 1-1/2 c. grated old cheddar or 3/4 cup crumbled Stilton
• 1/2 c. toasted green pumpkin seeds or walnuts

Methods

1. Slice off squash rind; scrape out and discard seedy interior. Cut squash into 1-inch chunks. Finely chop some of feathery-green fennel frond; set aside for garnish.
2. Heat butter in a large saucepan over medium heat. Add onion; cook 5 minutes or until softened. Add squash and sliced fennel. Pour in broth and 1 cup cider; add bay leaf. Bring to a boil; cover and simmer for 25 minutes or until squash is tender. Remove and discard bay leaf.
3. Purée in batches; return to saucepan. Add thyme, vinegar, salt and pepper. If soup is too thick, thin with remaining 1 cup cider as needed. (Soup can be covered and refrigerated for up to 2 days; or frozen airtight for a month.)
4. Meanwhile, peel, core and very thinly slice apples; sprinkle with sugar. Heat butter in a large frying pan over medium heat. When bubbly, add apples slices, increase heat to medium-high and sauté 5 minutes, turning frequently, or until browned and softened. Pull off heat and cool in pan.
5. Heat soup until hot; ladle into shallow serving bowls. Top with apples, cheese, seeds or nuts and pinches of green frond. Serve right away. Tip: To easily cut off squash rind, use a knife to pierce into hollow centre.

Notes

Social Sunday Supper the Second

Reference

LCBO

Purple Potato & Carrot Quiche (Tasty, Pretty, Veggie & Gluten Free!)

This is a beautiful, colorful springtime quiche that replaced pie crust with a crispy shell of purple potatoes. Wonderful for veggie, gluten-free friends.

Materials:

Veggies for Roasting:

• 3 baby or smallish purple or blue potatoes, sliced into wedges/slices
• 2 small gold potatoes, sliced into wedges
• 1 medium carrot, peeled, cut into thin sticks
• A handful of small broccoli florets
• Half a medium zucchini, chopped
• 1-2 cloves of garlic, minced

Custard:

• 5 large organic free-range eggs
• 1/2 cup Heavy Cream, Half and Half, or sour cream
• Pinch of fresh grated nutmeg

• 1-1/2 c. your favorite cheese, grated. Swiss, Cheddar, or Gruyère - it's all good

Optional:

• Add a half cup chopped sweet onion to the roasted vegetable mix.
• Add some chopped chives or spring onions to the custard.
• Add a tablespoon of fresh chopped herbs to the custard - parsley, marjoram, or basil.

Methods:

1. First, roast your veggies. Toss the veggies and garlic in a roasting pan, drizzle with olive oil, and season with sea salt and freshly ground pepper; roast in a 375F oven until fork tender, ~40min. Remove and set aside. Keep the oven on.
2. Prepare the custard. Mix eggs, milk product and nutmeg. Whip with a whisk till frothy.
3. Butter a 9-inch pie plate or ramekin (the latter preferable).
4. Spoon the roasted veggies into the plate and arrange them evenly. Sprinkle the grated cheese on top. Pour the custard over the veggies and cheese, allowing it to seep in and around all the vegetables.
5. Bake the quiche in the center of the oven till set and golden, about 25 to 35 minutes. Test doneness with the wiggle method [jiggle the pie plate a bit to see if the center shimmies; if it does, cook for five more minutes] or if it's very close to done, insert a small thin knife into the center - if it emerges clean, you're good to go.
6. Set the hot quiche on a wire rack to cool a bit before slicing and serving (this allows for a more precise slice).
7. Serve with a salad of baby spring greens and glasses of crisp white wine. Raise your glass and toast spring.

Source:

Gluten Free Goddess

http://glutenfreegoddess.blogspot.com/2007/03/purple-potato-quiche.html?m=1