Roasted Celery Soup Recipe

Roasted Celery Soup | farmgirlgourmet.com #client

This Roasted Celery Soup recipe with garlic, onion and coconut milk is vegan, paleo and incredibly delicious.  This is a sponsored post.  

Roasted Celery Soup | farmgirlgourmet.com #client

If you’re looking for an easy and delicious soup, you need to give this Roasted Celery Soup a try.  Not only is it roasted celery but also garlic and onion as well.  This soup is vegan, paleo, and 100% bombdelicious.

Roasted Celery Soup | farmgirlgourmet.com #client

I have been a Dole ambassador for the past 12 months and not only do they send me amazingly delicious salads, but they sent along a brand new product for them…celery.  What makes it new?  Dole scoured the earth and found a strain of celery that is less stringy, crisper and milder in flavor than other commercially available varieties.  No, this isn’t some scientist modified celery, but a variety that’s exclusively sold only to Dole.  You can find it in the produce section of most supermarkets, or by searching here.

Roasted Celery Soup | farmgirlgourmet.com #client

The soup comes together super easy.  Just toss the veggies on a roasting pan and sprinkle with salt, pepper and some olive oil and roast for 45 minutes.  In the last 10-15 minutes of roasting you can boil some yukon gold potatoes in vegetable stock, puree it all and it’s time to ring the dinner bell.  

Roasted Celery Soup | farmgirlgourmet.com #client

My teenager, who eats bacon like it’s going out of style, took one look at this soup, cocked an eye and asked “what is in THIS?”.  My response was “just eat it, you’ll like it”.  He took one slurpy spoonful and his eyebrow raised up and he responded with “wow, this is good”.  #winning  All of the mom’s out there are feelin’ me right now.  Right?  I think he finished his bowl of soup before anyone else and went back for seconds.  It really is a beautiful soup and the coconut milk is barely detectable if you’re not a fan of coconut milk.  

Roasted Celery Soup

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Yield: 4-6 Servings

Roasted Celery Soup

A smooth and luscious Roasted Celery Soup with garlic, onion and coconut milk. Vegan, paleo and primal.

Ingredients

  • 10 large celery stalks, cleaned
  • 4 large garlic cloves, peeled
  • 1/2 yellow onion, cut into large chunks
  • 2 tablespoons olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 8 cups vegetable stock
  • 3/4 lb small yukon gold potatoes, cut into large dice
  • 13.5 oz can coconut milk
  • salt & pepper, to taste
  • chili flakes, for garnish (optional)

Instructions

  1. Preheat oven to 350ºF.
  2. Place the celery, garlic and onion on a large rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45 minutes.
  3. While the vegetables roast, bring the vegetable broth to a boil and add the potatoes. Boil for 8-10 minutes, or until very tender. Add the celery mixture to the broth. Allow to cool slightly. Working in batches, puree the soup and pour into a clean stock pot. You can also pass through a fine mesh sieve if you'd like the soup to have less texture. Add the coconut milk and heat over medium heat until the soup is hot, stirring occasionally. Season again with salt and pepper to taste. Sprinkle a little chili flake before serving.
http://www.farmgirlgourmet.com/2015/12/roasted-celery-soup-recipe.html

Roasted Celery Soup | farmgirlgourmet.com #client

Disclaimer: I am a paid ambassador for Dole.  All opinions are my own.

Roasted Celery Soup | farmgirlgourmet.com
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Kale Salad with Garlic Tarragon Dressing

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

A beautiful Kale Chopped salad loaded with cabbage, carrots, herbs and topped with a creamy garlic-tarragon dressing.  This is a sponsored post.

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

I don’t know about you, but my garden is busting at the seams this summer already.  The hot dry conditions have my kale, cabbage and tomatoes zooming through their growing cycle.  This is definitely not a complaint, as usually I’m waiting around impatiently for the first ripe tomato, but not this year.  We’ve been eating them for weeks.

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

One of my favorite meals from the garden is a giant kale salad.  This Kale Chopped Salad is one I make frequently during the summer.  The crunch from the 2 varieties of cabbage mixed with the sweetness of dried cranberries compliments the tangy dressing perfectly.  Toss a few chopped pistachios on the top and this can be dinner or a side in a flash.  

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

Imagine all of the possibilities with this salad; you could top it with grilled shrimp or chicken, add sliced radishes, switch up the herbs in the dressing by using basil instead of tarragon.  It’s such a great salad base and so easy to modify with what you have in season in your garden or farmer’s market, or what’s available at your grocery store.  I’m a huge fan of Dole’s chopped red cabbage to make tossing together a salad much quicker.  The convenience of it being chopped is not the only one, it’s also great because it’s a smaller quantity and you’re not left with that half of red cabbage in the veggie drawer staring at you each time you pop open the fridge.

Kale Chopped Salad with Garlic Tarragon Dressing

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 8-10 Servings

Kale Chopped Salad with Garlic Tarragon Dressing

A beautiful Kale Chopped salad loaded with cabbage, carrots, herbs and topped with a creamy garlic-tarragon dressing.

Ingredients

  • 6 cups DOLE chopped kale, stems removed
  • 1 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • 4 cups DOLE chopped white cabbage
  • 1 cup DOLE chopped red cabbage (radicchio)
  • 1 cup DOLE grated carrots (about 2 medium)
  • 1/2 cup chopped parsley
  • 1/2 cup dried cranberries
  • 1/4 cup chopped cilantro (optional)
  • 4 tbsp chopped green onions (optional)
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon champagne vinegar (or rice wine vinegar)
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 tablespoon minced garlic
  • 1 teaspoon sugar
  • 2-3 tablespoons chopped pistachios

Instructions

  1. In a very large bowl add the kale, salt and olive oil. Using your fingers to rub the oil and salt into the kale. This will soften the kale and make it less bitter. Rinse kale in a colander under cold water. Drain well. Chop more if desired. Add both chopped cabbages, carrots, parsley, cranberries, cilantro and green onions. Toss to combine.
  2. In a blender jar, add the mayonnaise, sour cream, champagne vinegar, tarragon, sugar and garlic. Pulse to combine. Add a little milk or water to thin if the consistency is too thick.
  3. Toss the kale mixture with the dressing to coat. Sprinkle pistachios over and serve immediately.
http://www.farmgirlgourmet.com/2015/07/kale-salad-with-garlic-tarragon-dressing.html

Disclaimer: This is a sponsored post.  I am a paid ambassador for Dole.  All opinions are my own.

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2-Ingredient Dole Whip

2-Ingredient Dole Whip | farmgirlgourmet.com #client

Dole Whips have a cult following at the Disneyland Parks, but now you can make it at home with just 2 ingredients and a big fat straw.  This is a sponsored post.

2-Ingredient Dole Whip | farmgirlgourmet.com #client

I am a sucker for ice cream and apparently it’s genetic as my son could eat it for breakfast, lunch and dinner….daily.  If you’ve had the fortune to go to Disneyland, chances are you stood in line for a frosty cold Dole Whip.  {raising my hand}  They are creamy and drizzled with fresh pineapple juice and they have a cult following.  

2-Ingredient Dole Whip | farmgirlgourmet.com #client

Now don’t get me wrong, this is amazingly delicious and if you’re looking for the EXACT Dole Whip, well, that recipe is a guarded secret, so this is an easy copycat.  Best of all…you don’t need a soft-serve machine to make this happen in a flash.  Blender – Check.  Food Processor – Check.  Yonana’s Frozen Dessert Maker – Check.  Pick one, any one and you’ll be eating a Dole Whip in a flash.   

2-Ingredient Dole Whip | farmgirlgourmet.com #client

I’ve had the pleasure of working with Dole in the past and am proud to announce that I’ll be a Dole Ambassador for 2015.   Part of this years initiative is the Get Up and Grow! Tour which I have to admit I am TOTALLY stoked will be coming to Spokane WA.  Being on the east side of the state it seems all of the fun stuff happens in Seattle, so I was pretty jazzed that the tour is stopping right down the road from me.  Here’s a little about the tour:

DOLE’S 2015 HEALTHY-EATING TOUR CHALLENGES NORTH AMERICANS TO GET SERIOUS

Get Up and Grow! Tour, the largest in company history, will visit 45-cities across the U.S. and Canada in an effort to make the world a happier, healthier place.  Visitors who complete the Get Up and Grow! Pledge can win free produce, Fitbits® and a California wellness vacation.

Dole is convinced that the secret to a happier, healthier world is increased fruit and vegetable consumption so it is hitting the road this summer to directly challenge North Americans to make healthy eating their #1 priority.  

After spending the past few summers sampling recipes and working with retailers to show what’s possible, the produce giant is turning up the volume in 2015 with the largest North American tour in its history and a first-ever customizable healthy-living pledge that rewards participants with various wellness incentives including Fitbits®, DOLE® produce and the chance to win a six-day health-makeover getaway to California.

The 115-day, 11,700-mile journey represents a joint effort between Dole Fresh Fruit of Westlake Village, Calif., Dole Fresh Vegetables of Monterey, Calif., and the Kannapolis, N.C.-based Dole Nutrition Institute (DNI), and is co-sponsored by Blue Diamond Almond.

Multiple colorful Get Up and Grow! Tour caravans with rolling kitchens will deliver innovative new recipes, product samples, a do-it-yourself smoothie bar, free giveaways for the whole family and other activities specifically created to showcase the fun, flavor and preparation possibilities of fresh fruit and vegetables and a plant-based diet. Visitors can also present a grocery receipt showing a qualifying level of DOLE® fresh purchase to receive a limited-edition, commemorative Get Up and Grow! item.

The Eastern Tour departs from Pittsburgh and visits Carlisle, Pa.; Baltimore; Edison, N.J.; Morristown, N.J.; New York City, Boston; Albany, N.Y.; Rochester, N.Y.; Charlotte, N.C.; Greenville, N.C.; South Georgia; Jacksonville, Fla.; and Miami.

The Central Tour leaves New Orleans; Indianola, Miss.; Cincinnati; Columbus, Ohio; Cleveland; Detroit; Grand Rapids, Mich.; St. Louis; Springfield, Mo.; Kansas City, Mo.; Des Moines, Iowa; Minneapolis; Omaha, Neb.; and Lincoln, Neb.

The Western Tour leaves Dallas and visits Houston; San Antonio; Phoenix; Los Angeles; Berkeley, Calif.; Sacramento, Calif.; Portland, Ore.; Seattle; Spokane Wash.; Boise, Idaho; and Salt Lake City.

2-Ingredient Dole Whip | farmgirlgourmet.com #client

Summer just got awesome with this 2-ingredient frozen treat.  I won’t tease you anymore…let’s get to the recipe for this super easy Dole Whip.  If you’re in Spokane, let’s meet up at the event.

2-Ingredient Dole Whip

Yield: 2 Servings

2-Ingredient Dole Whip

Dole Whips have a cult following at the Disneyland Parks, but now you can make it at home with just 2 ingredients and a big fat straw.

Ingredients

  • 3 Frozen Dole bananas
  • 1/2 cup pineapple juice, cold

Instructions

  1. Using a Yonana's frozen dessert maker, blender or food processor, process the frozen bananas into a soft serve consistency. Add to 2 glass immediately and pour 1/2 of the juice over one and repeat with the second. Stick in a fat straw and enjoy.
  2. It's seriously that easy.
http://www.farmgirlgourmet.com/2015/06/2-ingredient-dole-whip.html

Disclaimer: this is a sponsored post.  I am a paid ambassador for Dole.  All opinions are my own.

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Greek Yogurt Custard with Fresh Berries

Greek Yogurt Custard with Fresh Berries | farmgirlgourmet.com #lowsugar #lowfat

Greek Yogurt Custard with Fresh Berries | farmgirlgourmet.com #lowsugar #lowfat

There is nothing I love more than fresh berries.  It seems we wait all winter long for the first crop of good berries to hit the stores.  As soon as they do, I stock up!  It’s a true joy watching my kids reach for a handful of fresh raspberries over a handful of chips or crackers.  I’m sure I’m not alone here, right?

Greek Yogurt Custard with Fresh Berries | farmgirlgourmet.com #lowsugar #lowfat

Sometimes you just want a little extra sumpin sumpin to have with your berries and this quick low sugar and low fat custard is the perfect accompaniment.

You may recall that I am an ambassador for Truvia® Brand products and have been using the Baking Blend in place of regular sugar in all of my baked concoctions lately.  The beauty of this product is that it’s 75% less sugar, so there’s still a little sugar in there, but tastes as though it’s all sugar.  I love using it in cookies, cakes and even this custard.  It also makes a really great margarita mixer….that recipe is coming next month.  :)

Greek Yogurt Custard with Fresh Berries | farmgirlgourmet.com #lowsugar #lowfat

This recipe can be modified easily to suite your tastes.  Instead of vanilla, you could add in bourbon or even some sweet marsala.  Think creme anglaise – it’s not a stiff custard, more of a spoonable custard.  This would also be a great addition to a quick Tiramisu!  The possibilities are endless….or just eat it as is!  Either way….YUM!

My husband and I had these custard cups for breakfast and it was a welcome change to the usual plain yogurt and fruit.  They would also make a light and refreshing dessert as well.  Top with a sprig of mint and it will be springtime in a bowl!

Have you used Truvia® Baking Blend before?  If so, I’d love to hear how you’ve used it in the comments below! 

Greek Yogurt Custard with Fresh Berries

Cook Time: 10 minutes

Total Time: 6 hours, 10 minutes

Yield: 4 Servings

Greek Yogurt Custard with Fresh Berries

A quick custard using Truvia® Baking Blend and Greek yogurt and topped with fresh berries.

Ingredients

  • 2 tablespoons Truvia® Baking Blend
  • 2 teaspoons cornstarch
  • 3/4 cup fat-free milk
  • 1 egg, beaten
  • 1/4 cup Greek Yogurt
  • 1 tablespoon vanilla extract
  • Fresh Berries

Instructions

  1. In a heavy saucepan, stir the baking blend and cornstarch together. Add the milk stirring to combine. Place over medium heat and stir until the mixture begins to thicken, about 3-4 minutes. Don't let it burn.
  2. Slowly pour half of the milk mixture into the egg stirring to prevent the egg from cooking. Pour the egg mixture back into the remaining milk mixture and stir to combine. Place back over the heat and cook until it coats the back of a spoon, about 2 minutes. Remove from the heat and stir in the yogurt and vanilla. Pour into 4 cups and top with plastic wrap so the wrap touches the custard. Refrigerate 6-24 hours. Remove and top with fresh fruit and serve immediately.
http://www.farmgirlgourmet.com/2014/03/greek-yogurt-custard-fresh-berries.html

Disclaimer: I am a paid brand ambassador for Truvia® Brand of products.  All opinions are my own.

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Easy Mexican Shrimp Cocktail

Mexican Shrimp Cocktail | farmgirlgourmet.com

Mexican Shrimp Cocktail | farmgirlgourmet.com

Are you looking for a last minute Super Bowl recipe?  Look no further!  This is a super quick appetizer that is packed with flavor, creamy avocado and whole cooked shrimp.  Serve it with homemade tortilla chips or store bought – whatever strikes your fancy!

Mexican Shrimp Cocktail | farmgirlgourmet.com #recipe #shrimp

This recipe calls for Meyer Lemon juice, but if you don’t have them, lime juice will suffice.  You can really doctor this recipe to your hearts content by adding in all types of veggies.  Chopped cucumber, diced jicama, sliced radish – the possibilities are endless (and delicious).  So go for it…put on your mad scientist hat and go crazy with it.

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Easy Mexican Shrimp Cocktail

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 6-8 Servings

Easy Mexican Shrimp Cocktail

A quick Mexican Shrimp Cocktail that's delicious served with tortilla chips. Or a fork. So easy and a great appetizer.

Ingredients

  • 1 pound shrimp, shelled and deveined
  • 1 cup Meyer Lemon juice (or lime juice)
  • 1/2 cup yellow onion, diced small
  • 1 cup ketchup
  • 2 tablespoons olive oil
  • 1/3 cup cilantro, rough chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Sriracha
  • avocado
  • chips
  • Meyer lemon wedges

Instructions

  1. Bring a medium pot of water to a boil. Heavily salt it and add the raw shrimp. Cook for 3-4 minutes, until all shrimp are pink and cooked through. Remove to a small rimmed baking sheet and place in the refrigerator to cool.
  2. In a medium bowl, add the Meyer lemon juice and onions. Set aside for 5 minutes and allow to rest. Add the ketchup, olive oil, cilantro, garlic and Sriracha and stir to combine. Now is the time to add in any other extras like cucumber, jicama or radishes. Add the shrimp and stir to combine. Spoon into serving glasses or dishes and chill for 30 minutes before serving.
  3. Garnish with avocado and lemon wedges just before serving. Serve with tortilla chips.

Notes

Serve in small cups with 2-3 shimp per cup.

http://www.farmgirlgourmet.com/2014/02/easy-mexican-shrimp-cocktail-recipe.html

 

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Quick Oatmeal with Fruit and Nuts

Quick Oatmeal with Fruit & Nuts | farmgirlgourmet.com

Quick Oatmeal with Fruit & Nuts | farmgirlgourmet.com

Milk is a part of my breakfast each and every morning.  Whether it’s swirled into my coffee, whisked into eggs or drizzled over a piping hot bowl of oatmeal, it’s my morning go-to for protein.

Quick Oatmeal with Fruit & Nuts | farmgirlgourmet.com

This oatmeal recipe is so quick to make that you can make it before you head out the door on weekdays.  In less than 10 minutes you’ll be eating a bowl of nutritious oats, protein packed milk, heart-healthy almonds, apples and dates.  Four of the five food groups in one bowl.

Quick Oatmeal with Fruit & Nuts | farmgirlgourmet.com

Quick Oatmeal with Fruit and Nuts

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 4 servings

Calories per serving: 214

Fat per serving: 4

Quick Oatmeal with Fruit and Nuts

A quick and satisfying oatmeal. Perfect for a weekday breakfast that is packed with fruit, nuts and protein.

Ingredients

  • 3 cups water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups quick-cooking oats
  • 1/2 cup chopped apple
  • 1/3 cup chopped pitted Medjool dates
  • 2 tablespoons chopped almonds
  • 1 tablespoon brown sugar or honey, divided
  • 1 cup lowfat or fat free milk, warmed

Instructions

  1. In a medium saucepan, combine water, cinnamon and salt. Bring to a boil. Stir in oats and lower temperature to medium-low. Cook for 3-5 minutes, or until desired consistency. Stir in apple, dates and almonds.
  2. Divide among 4 bowls and top with brown sugar. Serve with warm milk drizzled over the top.
  3. Serve with a glass of lowfat or fat free milk.
http://www.farmgirlgourmet.com/2013/11/quick-oatmeal-fruit-nuts.html

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Roasted Butternut Squash with Garlic, Sage and Pine Nuts

Roasted Butternut Squash with Garlic, Sage & Pine Nuts | Farmgirlgourmet.com

Roasted Butternut Squash with Garlic, Sage & Pine Nuts | Farmgirlgourmet.com

My sweet friend Lori over at Recipe Girl reached out to me to see if I’d like a copy of her incredibly delicious cookbook.  Along with the offer of the book was another offer to give away a copy of it to one of my readers.  I knew you’d love this book as much as I do, so I said Heck Yes!!

Austin Food Bloggers | farmgirlgourmet.com

Pictured from Left to Right: Cheryl (TidyMom), Kristen (Dine & Dish), Sommer (A Spicy Perspective), Sandy (Reluctant Entertainer), Brenda (A Farmgirls Dabbles), Yours Truly & Lori (Recipe Girl)

Lori and I met for the first time at Big Traveling Potluck in Los Angeles this past April.  We’ve been online blogging friends forever it seems, but never had to the opportunity to meet.  It wasn’t until BlogHer Food conference in Austin in June that we had the chance to just hang out.

Roasted Butternut Squash with Garlic, Sage & Pine Nuts | Farmgirlgourmet.com

Lori was chatting the other day on Twitter about this roasted butternut squash salad and it was that moment that my mind was made up that this was the recipe to try in the book.  I was working on several other recipes the day I made this so I enlisted my neighbors stove to roast the squash, so I asked if she’d like to partake in the finished dish with me.  She and her husband said sure.  So after the roasting was done, she popped over to bring the beautiful toasted goodness and we assembled the dish.  One bite.  Two bites.  Before we knew it we’d both gobbled it up and there were no leftovers for her husband.  Oops.  It’s seriously that good and so incredibly easy to make.  Tossing the garlic in the pan for a few takes away some of the sharp bite and brings out the sweetness of the cloves.  Take my advice, go get a butternut and make this pronto!  Send all thanks to Miss Lori!  She’s the rockstar of this recipe.

Enter to win the book by filling out the promosimple app below.

Roasted Butternut Squash with Garlic, Sage and Pine Nuts

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 Servings

Make it as a side or a vegetarian main course. Either way, this is a delicious dish that screams fall flavor.

Ingredients

  • 3 pounds butternut squash, peeled, seeded and cut into 3/4 inch pieces
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pine nuts
  • 2 tablespoons finely chopped fresh sage
  • 2 large garlic cloves, minced

Instructions

  1. Preheat the oven to 450ºF. Line a baking sheet with parchment paper or spray lightly with cooking spray.
  2. In a medium bowl, toss the butternut squash cubes with 1 1/2 tablespoons olive oil. Spread out the butternut squash on the prepared baking sheet and sprinkle with salt and pepper. Roast the squash for 35 to 45 minutes, or until tender.
  3. While the squash is roasting, in a small skillet, heat the remaining 1/2 tablespoon oil over medium-low heat. Add the pine nuts, sage and garlic and cook, stirring constantly, until the pine nuts are lightly browned, 3 to 4 minutes.
  4. Scoop the butternut squash into a large bowl. Scrape the pine nut mixture onto the butternut squash and gently toss. Serve Immediately.

Notes

Add crumbled goat cheese on top for a kicked up version.

Lori's note: "Pine nuts can turn from brown to burnt very quickly. Keep a close eye on them and keep stirring".

http://www.farmgirlgourmet.com/2013/10/roasted-butternut-squash-garlic-sage-pine-nuts.html

Disclaimer: I was provided a copy of the Recipe Girl Cookbook free of charge.  One winner will be chosen via random.org and notified via email on November 5, 2013.  Failure to reply will forfeit winnings and a new winner will be chosen.  Cookbook shipped via Recipe Girl.

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Endive Salad with Stilton, Pear and Walnuts

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

Sponsored by the ADA in conjunction with Kitchen PLAY

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

There is nothing I love more than a crisp salad filled with lots of sweet and savory bits.  Maybe it’s the thrill of getting a bite with everything on it, or the fun of seeking out every last morsel of cheese under crisp leaves of lettuce.  Whatever the case may be, I love it and so does my young family.  Salads of all shapes and colors are set on our dinner table weekly and, lucky for me, my kids gobble them up.

Endive Salad with Stilton, Pears & Walnuts | farmgirlgourmet.com

Some may think of salad as a summer meal, but winter salads are just as wonderful and full of flavor.  Take this Belgian endive salad, for instance.  Beautifully ripe pears are typically only available in the fall and they pair perfectly with tangy blue cheese and earthy walnuts.  All that’s really needed to complete this salad is a drizzle of olive oil, fresh squeezed lemon juice and some fresh cracked pepper.

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

This is just one of many recipes that can be found in the American Diabetes Association Vegetarian Cookbook.  It was really tough to pick just one recipe from this book.  You don’t need to be a vegetarian or a person with diabetes to enjoy this cookbook.  See below for a few of the other recipes I loved.

ADA Vegetarian Cookbook

A few of my other favorite recipes from this book…

  • Creamy White Bean Soup with Basil & Olive Oil
  • Terra Cotta Cob Salad (think Southwestern cob)
  • Black Bean Patties with Cilantro & Lime
  • Garden Party Roast Vegetables with Pasta (this one is next to be made)

The American Diabetes Association is hosting a fabulous giveaway on the Kitchen PLAY Facebook page in conjunction with #30DaysofFamilyHealth.  Five winners will receive their choice of three of the five cookbooks involved in the series plus a $50 Visa gift card.

Enter Here:  http://l.inkto.it/bslb

If this book sounds like one you would enjoy having in your library, you can use the discount code: KITCHEN2013 (which will offer 25% off all books in the ADA online store.  Valid through October 4, 2013.)

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

Don’t hesitate to make this salad.  It goes together quickly and the flavors meld like a beautiful symphony in your mouth.

Endive Salad with Stilton, Pear and Walnuts

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings

Serving Size: 1/4 recipe

Calories per serving: 155

Fat per serving: 10g

Endive Salad with Stilton, Pear and Walnuts

A quick winter salad of Belgian endive, tangy Stilton, sweet pear and earthy walnuts. A drizzle of olive oil and lemon and salads on.

Ingredients

  • 2 heads endive, thinly sliced crosswise into rounds
  • 3 tablespoons crumbled Stilton, blue, or gorgonzola cheese
  • 1/4 cup chopped walnuts
  • 1 ripe pear, halved, cored, and sliced thinly crosswise
  • 1 tablespoon extra-virgin olive oil
  • Juice of 1/2 lemon
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Combine all ingredients in a medium bowl and toss.

Notes

Chef Steve's Tips from the ADA Vegetarian Cookbook: Walnuts are a nutrient-dense food packed with flavor. Being of Russian descent, I remember my grandparents using walnuts after keeping them in the freezer. This keeps walnuts fresher for longer.

EXCHANGES/CHOICES 1/2 Fruit | 1 Vegetable | 2 Fat Calories 155 | Calories from Fat 90 | Total Fat 10.0 g | Saturated Fat 2.2 g | Trans Fat 0.1 g Cholesterol 5 mg | Sodium 120 mg | Potassium 565 mg | Total Carbohydrate 13 g Dietary Fiber 6 g | Sugars 5 g | Protein 5 g | Phosphorus 95 mg

http://www.farmgirlgourmet.com/2013/09/endive-salad-stilton-pear-walnuts.html

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Chipotle Creamy Tomato Soup

Chipotle Creamy Tomato Soup | farmgirlgourmet.com

This is a sponsored post.

Chipotle Creamy Tomato Soup | farmgirlgourmet.com

Summer is slowly coming to an end in the Pacific Northwest and before I know it, soup-season will be in full swing.  I’m always on the hunt for recipes that are quick and easy to prepare and packed with flavor.  This recipe for Chipotle Creamy Tomato Soup was a hit and met all of my criteria for a great soup.

Chipotle Creamy Tomato Soup | farmgirlgourmet.com

This is my second post in a series of three where I’m working with the American Diabetes Association in conjunction with Kitchen PLAY to bring you 30 Days of Family Health.

3D Gluten-FreeMy second book is Gluten-Free Recipes for People with Diabetes.  This handy book is filled with easy to make recipes, exchange information as well as nutritional values for every recipe.  There are so many recipes that piqued my interest, it was hard to choose just one.  This recipe for Chipotle Creamy Tomato Soup is really fast to make and easily customized to your heat preference by cutting down or adding more chipotle peppers.  I made it as written and both my husband and I loved it.  This will definitely be in the soup-season rotation at my home.

Chipotle Creamy Tomato Soup | farmgirlgourmet.com

Other recipes from Gluten-Free Recipes for People with Diabetes I’m excited to try:

  • Shrimp and Rice Noodles, Pad-Thai Style
  • Tex-Mex Stuffed Peppers
  • Sweet and Sloppy Sliders
  • Apple-Pecan Pumpkin Coffee Cakes

The American Diabetes Association is hosting a fabulous giveaway on the Kitchen PLAY Facebook page in conjunction with #30DaysofFamilyHealth.  Five winners will receive their choice of three of the five cookbooks involved in the series plus a $50 Visa gift card.

Enter Here:  http://l.inkto.it/bslb

If this book sounds like one you would enjoy having in your library, you can use the discount code: KITCHEN2013 (which will offer 25% off all books in the ADA online store.  Valid through October 4, 2013.)

Chipotle Creamy Tomato Soup | farmgirlgourmet.com

Chipotle Creamy Tomato Soup

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: Serves 4

Serving Size: 1 1/4 cups

Calories per serving: 260

Fat per serving: 11g

Chipotle Creamy Tomato Soup

A quick hearty soup that is creamy with kicks of chipotle chile. A great gluten-free recipe for a cool fall dinner.

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 cups diced onion
  • 2 14.5-ounce cans no-salt-added diced tomatoes (or home canned)
  • 1/2 15-ounce can no-salt-added navy beans, drained and rinsed
  • 1 medium chipotle chile pepper
  • 2 teaspoons adobo sauce (from canned chipotle chiles)
  • 2 ounces light cream cheese, tub style, cut into small pieces (I used fat-free)
  • 1/2 teaspoon salt
  • 1 cup fat-free half and half
  • 1/2 cup fat-free sour cream

Instructions

  1. Heat 1 teaspoon of the oil in a large saucepan. Cook onion until beginning to lightly brown, about 4 minutes, stirring frequently. Stir in the tomatoes, beans, chipotle pepper, and sauce. Bring to a boil over high heat, reduce heat, cover and simmer 25 minutes, or until onions are very tender; remove from heat.
  2. Working in batches, puree the tomato mixture in a blender (be sure to hold down lid). Return to saucepan. Whisk in the half-and-half and cream cheese. Place over medium heat and cook until heated through and cheese has melted. Remove from heat, stir in the salt and remaining 2 teaspoons oil. Serve topped with sour cream.

Notes

Exchanges/Food Choices 1/2 starch, 1 Fat-Free Milk, 2 Vegetable, 1 1/2 Fat

http://www.farmgirlgourmet.com/2013/09/chipotle-creamy-tomato-soup.html

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Pea, Tomato & Ham Salad

Pea, Tomato & Ham Salad | farmgirlgourmet.com

This is a sponsored post.  All opinions are my own.
Pea, Tomato & Ham Salad | farmgirlgourmet.com

As I get older and start listening to my body more and more, I know that when I eat a diet that is low in complex carbohydrates, with a low-glycemic index, I feel a million times better.  It’s true.  My body behaves differently and my migraines are fewer.  I’ll admit that I still fall victim to the pasta and bread dishes here and there, but for the most part my family leads a low-gluten lifestyle.

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That’s why when I was contacted by Kitchen PLAY to participate in the 30 Days of Family Health sponsored by the American Diabetes Association, I was excited to say YES!

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Keeping meals exciting for the whole family is tough, especially when you’re limiting the processed carbs.  I fall victim to the usual suspects of grilled chicken or fish and steamed veggies, which usually leads to moans and groans from my family.  3D Smart ShopperMy first book of three books to review is The Smart Shopper Diabetes Cookbook by Robyn Webb, MS.  This book is full of beautiful photos, inspiring recipes and even a menu planner to get you started on eating healthy.  It’s perfect for diabetics, prediabetics and heart health.

I settled on the Pea, Tomato and Ham Salad partially because my garden is overflowing with these little orange gems, but also because I LOVE Pea Salad.  You know the one I’m talking about, don’t you?  The one that shows up at barbecues and potlucks with chunks of cheese and hued white with mayonnaise.  Yep, that one.  I can usually be found camping out near that bowl of bad-for-me ingredients, which is why I really wanted to give this recipe a try.

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I added the orange tomatoes to give the visual effect of the chunks of cheese, but you can add any color of tomato.  The salad is perfect for a warm summer barbecue and my whole family loved how fresh and delicious it was.

ADA-7 The dressing is light with a slight tang from the champagne vinegar and Dijon mustard.  Let the salad chill for an hour before you serve it to allow the flavors to marry.

Other recipes from The Smart Shopper that I’m excited to try:

  • Italian Turkey Sauté
  • Grilled Balsamic Pineapple
  • Pesto Couscous & Chickpeas

If this book sounds like one you’d like in your library, you can use the discount code: KITCHEN2013 (which will offer 25% off all books in the ADA online store.  Valid through October 4, 2013.)

Pea, Tomato & Ham Salad

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 Servings

Serving Size: 1 1/3 cups

Calories per serving: 265

Fat per serving: 13g

Pea, Tomato & Ham Salad

This is a great salad for toting to picnics and all other summer fun activities—a refreshing change from leafy green salads. It will be in your summer cooking repertoire for a long time.

Ingredients

  • 1 (16-ounce) frozen peas, thawed
  • package
  • 1 1/3 cups diced low-sodium deli ham
  • 2 medium tomatoes, diced
  • 2 scallions, minced
  • Dressing
  • 2 tablespoons champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 3 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. In a large bowl, mix together the peas, ham, tomatoes, and scallions.
  2. In a small bowl, whisk together the vinegar, mustard, garlic, and sugar. Slowly in a thin stream, whisk in the olive oil until dressing is emulsified. Season with pepper. Pour the dressing over the pea salad and mix well.
  3. Cover and refrigerate for 1 hour prior to serving.

Notes

Exchanges/Choices 1 Starch 2 Lean Meat 2 Fat Calories 265 Calories from Fat 115 Total Fat 13.0 g Saturated Fat 2.3 g Trans Fat 0.0 g Cholesterol 25 mg Sodium 585 mg Potassium 505 mg Total Carbohydrate 22 g Dietary Fiber 6 g Sugars 8 g Protein 16 g Phosphorus 205 mg

http://www.farmgirlgourmet.com/2013/09/pea-tomato-ham-salad.html

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Spicy Hummus & Quinoa Falafel

Spicy Hummus & Quinoa Falafel | farmgirlgourmet.com
This is a sponsored post.

Spicy Hummus & Quinoa Falafel | farmgirlgourmet.com

When I was in Los Angeles for the Big Traveling Potluck back in April, I had the pleasure of meeting the social media rep for Sabra.  We had one major thing in common: neither of us wanted to be on a bus going up in the Murrieta foothills.  Lucky for us, my roommate Fabi from Not Just Baked, had a car.  2 trips up the foothills and back made the 3 of us fast friends.

Sebastian Bach | farmgirlgourmet.com
This one’s for you Steeeephanie

We talked about everything under the sun, including our love of hair bands, which concerts we loved and hummus.  Stephanie, or Steeephanie as I like to call her, asked if I’d like to develop a recipe using hummus.  Umm, heck to the YA I would.  Little did I know that I would receive every kind of hummus that Sabra made.  Seriously, 2 gigantor boxes showed up at my door, then another one a few days later.  This is my fridge, which doesn’t even show it all!  Really!

My first recipe was a Hummus Crusted Tilapia.  It was really tasty, but no amount of photo editing would make it look appetizing.  Lighting, hunger, rushing….it all played against the poor poor tilapia.  It was super easy though.  Slather defrosted Tilapia fillets with your fave hummus and bake.  VIOLA!  Easy and really great – just not photogenic.

I was brainstorming with my good friend Nelly over at Cooking with Books, because I knew she’d have some good hummus ideas.  She’s a Tastemaker which means that she works with Sabra on a regular basis.  We tossed ideas back and forth over the fence and then the Falafel idea was born.  This recipe is seriously 3 ingredients, super easy and it’s seriously tasty!  Thanks to Stephanie and Sabra for asking me to develop a recipe using their superior hummus.  My family is forever spoiled by the chickpea love.

Spicy Hummus & Quinoa Falafel

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 servings

Serving Size: 2 falafel

Spicy Hummus & Quinoa Falafel

3 ingredient Spicy Hummus and Quinoa falafel fritters. Easy to make and less calories than the traditional fried falafel.

Ingredients

  • 2 cups cooked quinoa
  • 1 cup Supremely Spicy Sabra Hummus
  • 2 tablespoons flour
  • Small Pitas
  • Sliced Tomato
  • Spinach Leaves
  • Sliced Red Onion
  • Feta Crumbles
  • Condiments

Instructions

  1. Mix the quinoa, hummus and flour together. Cover and chill for 1 hour.
  2. Preheat oven to 425º. Line a rimmed baking sheet with parchment.
  3. Use a hinged scoop to make 12 equal sized balls. Place on parchment lined baking sheet and press down slightly with a spatula. Bake 10 minutes.
  4. Turn the oven on to broil and broil until crisp, about 3-5 minutes. Carefully flip each falafel and broil until crisp, about 3 minutes more. Remove immediately and serve with mini pita pockets, tomato, spinach, red onion, feta and your favorite condiments.

Notes

Any flavor of hummus will work with this recipe. Let your imagination soar.

http://www.farmgirlgourmet.com/2013/07/hummus-quinoa-falafel.html

Disclaimer: I was compensated for creating a unique recipe using Sabra’s products.  All opinions are my own and my love for Stephanie, Fabi, Nelly & Sebastian Bach are priceless.

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Cod Pockets & Cookbook Review

Cod Pockets | farmgirlgourmet.com

Cod Pockets | farmgirlgourmet.com

Did you know that I have over 300 cookbooks?  My sweet husband remodeled a room in our house a couple of years ago and turned it into my office.  There was this weird little closet and a window that looked out into the attic – room with a view?  Not from that window.  Anyway, he ripped all of that out and made me a wonderful bookcase to house my hoarding problem collection of cookbooks.

I was asked by Cooks & Books & Recipes if I’d like to review the latest cookbook from the Pike Place Fish Market guys and seeing as I need to fill up this bookcase, I said yes.  301 cookbooks.  Check.  I was able to choose any recipe my heart desired and after looking through the book several times, I finally landed on this super easy recipe for “Cod Pockets”.  The recipe is loose in that you can tailor it however you see fit with regards to the veggies involved.  That’s right up my alley as I always shy away from the usual suspects – zucchini and squash.  I loaded it up with sweet peppers and fresh basil and a nice big chunk of cod and in a snap we were eating this low cal, super delicious, wished I had a hunk of bread to mop up the juice fish dish.

Continue reading about the Pike Place Market Fish cookbook and get this recipe for Cod Pockets at:  Cooks & Books & Recipes blog.  Check out all of the other blogger book reviews and scrumptious recipes while you’re there.

Disclaimer – I was provided a book for review free of charge.  All opinions are my own.

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