Winter is the time for soup to shine!
There is nothing simpler and more satisfying than a creamy (dairy and gluten free) potato leek soup. The combination simply soothes the soul.
Here’s how to make this rich soup in just 20 minutes:
Inspired by epicurious
Prep Time: 3 minutes Total Time: ~20 minutes
- Handful of red potatoes, cut into 1/2 inch thick pieces
- 1 leek, cut into half moons
- 2 T olive oil
- 2 C water (or stock)
- kosher salt to taste
- black pepper to taste
1. Prep: Rinse potatoes and leek. Cut potatoes, remove the top (where it starts to diverge), and the bottom root of the leek, cut down the middle, then into half moons. Take out your pan, wooden spoon, food processor, or immersion blender.
2. Cook: Add olive oil to a deep pan, over medium-low heat cook the leeks with a dash of salt, and cover for 8-10 minutes, until soft. Add in water, cover and bring to a simmer. Add in potatoes, cover and simmer for ~10-20 minutes, or until soft.
3. Blend: In your food processor, puree 1/2 of the soup mixture. Place soup mixture in a big bowl, then mix in the other 1/2 of the soup from your pan. Mix well, then serve. Season with a drizzle of olive oil, salt and pepper to taste.
Photo courtesy of sethoscope
The abundant apples of autumn inspire feelings of warmth, togetherness, and comfort.
An intrinsic sense of calm and positivity is called forth when baking with apples.
The anticipation of cutting into crisp apples, and transforming them into soft and sweet treats makes autumn that much better.
Not in the mood to make a whole apple pie? Try making these easy, fun, and delicious tasting apple crisps. If you don’t have those small oven-safe ramekins, you can use a loaf or muffin pan instead, and still get great results.
Let these little desserts inspire your fall season!
Here’s how: recipe adapted from epicurious
Serves 8 Prep Time: 10 Total Time: 1 hr
- 4 lbs baking apples, cored and thinly sliced
- 1/2 C brown sugar
- 1-2 tbsp lemon juice
- 3/4 tsp cinnamon
- 1 1/4 C rolled oats
- 1/2 C brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 coconut oil or butter
- 3/4 C walnuts, chopped
1. Prep: Rinse, core and slice your apples. Set out all of your ingredients. Preheat oven to 375F. Set out ramekins, or alternatives and butter them (coconut oil works too).
2. Create filling and topping: In a big bowl mix together your filling ingredients, and in a separate bowl, mix together your topping ingredients.
3. Assemble and cook: Portion out the filling into your ramekins, then add toppings. Cook in the oven for 45-55 minutes, or until golden brown on top.
You heard right!
Transforming corn into ice cream makes for a pretty epic flavor.
As summer comes to a close, this is the perfect way to end on a sweet note.
Corn is high in fiber (filling up and cleansing your colon), antioxidants (fighting toxins), carotenoids like lutein and zeaxanthin (great for your eyes) and vitamin C (great for strengthening the immune system).
Makes 1 quart of ice cream Recipe adapted from epicurious.com (note: you will need an ice cream machine)
- 4 ears fresh corn, shucked
- 2 cups milk
- 2 cups heavy cream
- 3/4 cup sugar
- 9 large egg yolks
1. Prep: Slice off the corn kernels from the cob, place kernels in a large pot. Cut or break the cobs in half or thirds, add them to the pot along with the milk, cream, and 1/2 cup of the sugar.
2. Boil: Bring the mixture to a boil, stirring, then turn off the heat. Remove the cobs. Puree the corn kernels with an immersion mixer or a blender. Let sit for 1 hour.
3. Create a custard: Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot cream to the yolks, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
4. Transform into ice cream: Pass the custard through a sieve (or a colander lined with cheesecloth), pressing down hard on the solids, remove solids. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer’s directions.
Photo courtesy of Star5112