Spinach Vegetable Soup

This recipe calls for baby spinach, which gives the soup a unique flavor and it's darker hue. It's full of healthy vegetables, has an incredible flavor, and is relatively easy to make. I got the recipe from my friend Paula who is a wonderful and versatile cook. She cooks for her daughter who is a vegetarian and her son and husband who are both gluten free. I've had some absolutely fabulous meals at her home. One of my favorites is this Wilted Spinach Vegetable Soup.
Prep and cook time combined:  35 minutes

Ingredients:
2 medium tomatoes, chopped
3 cloves garlic, diced
2 med onions, diced
1 pound carrots, sliced
1 whole celery, diced
4 cloves of garlic , diced
1 med-large yellow squash
1 med- large green squash
1 pkg mushrooms, sliced
1/4 cup olive oil for sauteing
1 bag fresh baby spinach, washed
10 cups of vegetable broth

Saute tomatoes, onions and first 3 cloves of garlic in a T of olive oil in a large skillet on a low flame until the three ingredients mingle nicely and onions are a little soft. Add all the chopped vegetables except for the spinach and slowly saute in olive oil  until tender. Add the vegetable broth to the vegetables bring to a boil, turn down the heat to a simmer. Simmer until all the vegetables are soft. Turn off heat , add spinach, cover and allow to sit for at least 15 minutes before serving. Taste and add additional salt, pepper or spices if desired ( it will depend on the broth that you used)

Pictorial Step by Step
I have to apologize a few of the pictures are dark and didn't come out as well as I would have liked.

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This recipe has been posted on the following blog carnivals:

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Thrilling Thursday,

Quinoa Salad with Lemon Dressing

This is an easy interesting salad. 

Make it as a side for your family dinner or for a take-a-long for  outdoor parties, picnic, or get togethers. 

If you are not familiar with quinoa, it is time to start using it. It is a highly nutritious type of  "seed " that is a rich source of protein, fiber, and nutrients. It cooks up like a grain, is gluten free, and tastes great!  Pronounced "keen-wah", it was originally grown in South America in the Andes Mountain area.  It was brought to the United States in the 1980's and cultivated in California. 

 

Quinoa can be purchased in any health food store, Trader Joe's, Whole Foods, or in the health food isle in most supermarkets. It may come in a bag like rice or a small box . It looks like little puffed sesame seeds. It has a mild taste and is good plain as a side dish, or made into a pilaf or tabbouleh..

My husband, king of the rice eaters, now loves quinoa, and I was surprised to hear my grown son Jason say, "yes", when I offered to make quinoa ( I was impressed that he has had it before).

This recipe for quinoa tabbouleh is adapted from a recipe I saw on the Whole Foods Website called " Gluten Free Tabbouleh". It has lots of raw cut up salad vegetables and a great dressing. This is my version. 

Ingredients:
3 cups cooked quinoa (1 cup dry, washed well)
1 cup parsley, chopped fine
1/4 -1/2 cup fresh mint, chopped fine ( optional)
3 green onions, finely chopped
2 cups small cherry tomatoes, quartered
4 crisp Kirby cucumbers, peeled and diced 
Juice of 1 large or 2 med lemons,
1/4 cup extra virgin olive oil
Sea salt and pepper to taste

Directions:
Cook quinoa according to package directions and set aside until cool. or make light fluffy quinoa in minutes in your Instant Pot ( link to recipe). 

Combine tomatoes, cucumber, green onion, parsley and mint together in a large pasta type bowl. In a large cup mix olive oil, lemon juice and seasoning. Add cooled quinoa to the cut up vegetables and add dressing. Taste and adjust seasoning with salt, pepper and lemon juice. Serve room temperature or chilled as a side dish.

Step by Step with Pictures



Chop all the vegetables



Mix cooled quinoa, chopped veggies and dressing

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   Oil- Free Version: 

     In 2021 I became oil-free. That means I will just omit the oil from the dressing. I'm trying to work on a better solution. Will update when I do...

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Frozen Kiwi Mojito

Having a BBQ or get together? Looking for something different. This Frozen Kiwi Mojito is light, refreshing for a hot day, minty and of course gluten free and vegan.  Mojitos go great with any appetizer and are usually a hit with any crowd. Without alcohol, even kids can enjoy them as a delicious fruity smoothie.

One of the key ingredients in any Mojito is fresh mint. 

Here in Pennsylvania my mint garden  has been blooming since beginning of April.  However, If you don't grow your own mint, fresh mint is usually available in most supermarkets.

Fresh Mint is Good For You.

 Nutritionally, it has vitamin A, C, B12, thiamine, folic acid and riboflavin. In addition, it has minerals including iron and is packed powerful antioxidants and chlorophyll.

You Can Grow Your Own Mint Very Easily 

Mint is ridiculously easy to grow, and once you begin growing mint, you will have an abundant supply forever. It returns every season and spreads. It likes partial sun and humid weather and literally takes no care! 

Twenty years ago, I planted a single tiny one twig mint plant, and now every April - well,  look at my mint garden, you can see how it has spread and spread.  It is worth the small investment and there are so many recipes that call for fresh mint. If you know someone who grows mint, ask them for  a shoot or two to plant. If they are like me, they will have plenty to share. 

Or grow mint in a large pot on your  deck

Frozen Kiwi Mojitos are easy to make and are healthy.  Just get out that blender, add the ingredients, and whirl away. In minutes you can be enjoying a refreshing all natural fruit mojito .

How to Make the Frozen Kiwi Mojito 

Ingredients:

Juice of 2 fresh limes
1/2 cup maple syrup or any sweetener of your choice
optional: 4 ounces of plain white rum (or leave out the alcohol)
1/4-1/2  cup of fresh mint leaves
1 cup fresh kiwi, peeled and cut up
2 cups crushed ice or 1 cup of frozen kiwi and 1 cup crushed ice)

Directions:
Put all ingredients in the blender and whiz away until well blended.
Serve with a sprig of mint and a slice on kiwi on the rim of the glass.

***For a non-alcoholic drink, leave out the rum.
***Most plain rums are gluten free ; check the ingredients of flavored rums may not be gluten free, so you will have to double check

What else do I do with mint?

• I use mint to make  hot or as iced mint tea. 
• We add mint leaves to homemade lemonade,
• I place a bunch in a vase to enjoy in my kitchen, and 
• I use it as a garnish. 
• I make a minted carrot salad, zucchini with lemon and mint, and 
• omelets with dried mint which are actually sensational.
•  I also add some sprigs of fresh mint to my juicer when I am making green juice 
• If I am feeling ambitious, I will dry big batches to use in recipes throughout the winter.
• Mint Ice Cubes are great for a party

How to make mint ice cubes
You simply place a sprig of fresh mint in each container of an ice cube tray. Fill with water and freeze. You have a pretty ice cube with fresh mint in the middle.

Another variation for making mint ice cubes is to place about 12 mint stalks in a deep pot or bowl and pour boiling water over and allow to steep until the water brews into a strong mint tea. Remove leaves, allow to cool and then fill the minted tea into an ice cube tray or two. Add a sprig of mint to each compartment if desired and freeze. Mint ice cubes are a nice addition to almost any drink especially lemonade, iced herbal tea or even to a glass of plain water.


How to dry mint:

You can wash and dry mint for future use in omelets, cooking, etc.
It is a simple procedure. Just wash the mint first, place on a rack and leave for about 4-5 days until the leaves turn dark, dry and brittle.( maybe less, depends on the humidity)
Remove the leaves from the stems, place the leaves into a food processor with the metal blade and pulse on and off until the dry leaves become very small. Store in a jar with a tight lid. Will last all winter. Can also keep refrigerated.

Takes about 4 days to dry; remove leaves from stems and crush or put into small processor

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Chocolate Coconut Panna Cotta

Chocolate Coconut Panna Cotta is great recipe for those wanting a gluten free/ dairy free or vegan sensational dessert. It's light, silky,and creamy and  is made with coconut milk. It has a mild flavor that is enhanced by almost any kind of topping.

I used amaretto liquor and chocolate chips. It was so enticing, my husband took a bite before I could snap the picture.

Substituted Coconut Milk for Heavy Cream

Panna Cotta is a rich creamy Italian dessert that is traditionally made with a lot of heavy cream. The coconut milk in this recipe seems to give the dessert the same creamy texture.

You can purchase coconut milk in cans in the supermarket or at Trader Joe's for about half  the price. Coconut milk also comes in the refrigerator case in cartons in some supermarkets 

In addition, since I am a vegetarian, I also substituted a vegan product that I purchased in the health for store for the gelatin. The results were fabulous and its not too sweet.

Author: Judee Algazi
Prep Time: 15 minutes
Cook Time: 3 minutes
Chill Time: 4 hours to overnight
Serves: 6 ramekins

Ingredients
1/3 cup coconut milk
1 (.25 ounce) envelope of vegan gelatin substitute ( from health food store)
2 1/2 cups  coconut milk ( or regular heavy cream)
1/2  cup organic sugar
1 1/2 teaspoons real vanilla extract
3 T cocoa
1 t cinnamon
Amaretto liquor for topping ( optional)


Directions
1.Pour 1/3 cup coconut milk into a small bowl and stir in the gelatin powder. Set aside.
2. Pour 2 1/2 cups coconut milk and sugar into a small saucepan and bring to a boil while whisking continuously. Shut off the heat, and pour the gelatin and coconut milk mixture into the saucepan, stirring until completely dissolved. Put heat on low , cook for one minute, stirring constantly. Remove from heat, stir in the vanilla, cinnamon and cocoa and pour into six individual ramekins that have been sprayed with vegetable spray.
3.Allow to sit until they reach room temperature and then place in refrigerator for at least 4 hours or more. Can be left overnight.
This is a mild dessert so the toppings are what brings extra flavor.
Top with amaretto liquor, Kahlua, mini chocolate chips , chocolate syrup,  berries and syrup.. etc.

Scroll down for step by step pictures



Step by Step Pictures

Mix gelatin product with 1/3 cup coconut milk and set aside

Bring the other 2 and 1/2 cups coconut milk and sugar to a slow boil, whisking continuously

Pour gelatin mixture into the heated coconut milk and sugar mixture
 and cook additional minute stirring continuously,

Pour mixture into dessert dishes that have been sprayed with
vegetable oil spray  and chill for 4 hours or more
Turn upside down to unmold and top with
chocolate chips and amaretto liquor