Roasted Root Veggie Soup (Potato and Fennel)
2 medium fennel bulbs or 1 large
5-6 small golden potatoes or any other type you have around
2-3 whole shallots with skins removed OR 1/2 C vidalia/sweet onion coursely chopped
2-3 garlic cloves, whole, skin removed (optional - more or less as you would like)
Salt, pepper, misc. seasoning powders and olive oil to coat
Dried dill to taste (Optional)
Vegetable broth or chicken broth to make soup into desired consistency
Note: You can add parsnips, carrots, turnips, sweet potatoes, or rutabaga to this if you chose. The sky is the limit!
I cut up the potatoes into smaller pieces for even roasting, and cut the fennel bulbs into quarters or the ulb into eighths. I toss the potatoes, fennel bulbs, garlic cloves, onions or shallots and any additional vegetables in with olive oil and seasonings including some dill to coat and then lay out on a cake pan to roast. For me, I typically use a 1/2 sheet cake pan. I sprinkle additional dill over the vegetables and then roast in the oven @ 400* for 30-35 minutes or until they veggies are done.
Once roasted, I dump the contents of the cake pan into a large mixing bowl, and mash with a submersion blender creating a mashed potato blend. I then add in my broth of choice and continue to mis with the submersion blender until the soup is to my preferred consistency. I add in additional dill and then serve.
If you are using a blender, you must let the roasted veggies cool down before you can add the broth, then you must re-heat the mixture before seerving, although this soup is good cold as well.
Butternut & Sweet Dumpling Coconut Spiced Soup
1 small butternut squash - halved, seeds removed
1 sweet dumpling squash - halved, seeds removed
1/3 C lite coconut milk
1 dash of all spice
1 dash of garam masala
1 dash of curry or any Indian spice mixtures you have around (Optional) I used "Raj Rub" as it is salt and sugar free (i.e. clean)
I roast the squash skin side up in a lasagna pan with just enough liquid to coat the bottom. I prefer a stock such as chicken or veggie, but water will do. Roast at 350* for 45 minutes.
Scoop flesh out of skins into a bowl and mix in the coconut milk. Add more or less or omit and use broth or water if you chose.
Add in spices to taste.
Blend with immersion blender or after veggies cool from the oven, mix in blender.
1 small green cabbage head cut up into bite sized chunks
2 Cups mirepoix mixture (equal parts diced carrots, celery, onions)
1 clove garlic (more or less to taste)
1 Can fire roasted tomatoes with garlic (Hunts)
Chicken or veggie stock
1/2 large bottle of reduced sodium V8 juice
In the bottom of a stock pan, saute the mirepoix mixture, garlic and cabbage for 3-5 minutes. Add entire can of tomatoes undrained to the pot and stir. Cover the veggies with the stock and V8 juice, simmer until cabbage is tender. Season as you prefer. I added some creole seasoning and some garlic tobasco as well as a packet of sazon. :-) I like it spicy. Variations: Try original or spicy V8 and/or add additional veggies.
MAMMA SUE’S DATE SQUARES:
(From Your Pace or Mine Forums, member Amanda)
preheat oven to 350*
grease & flour an 8.5X11X2 square baking pan
1/2 C water
8 oz. package of SUNMAID brand chopped & pitted dates
1/4 C granulated white sugar (OR SPLENDA)
In a medium saucepan pour 1/2 cup water, 1/4 C. white sugar (~or~ 1/4 C. SPLENDA for a lower calorie option) and the dates. Bring to a low boil, stirring continuously, and then let simmer on very low heat while preparing the rest of the recipe.
Combine in large mixing bowl:
3 C. quick cooking oats
1/2 C. milled flax seed
¼ C chia seeds
3/4 C .chopped walnuts
3 C. flour (you can use all purpose flour, but I use and prefer a healthier option of "king arthur" brand whole grain unbleached flour.)
2 egg whites
1/4 C skim milk
1 1/2 C packed dark brown sugar
1 1/2 tsp. baking soda
1/2 tsp. salt ( I use kosher salt)
1/4 C sunflower oil
1/4 C flax seed oil
Use 1/2 of this coarse/semi dry mixture into the prepared baking pan, and pat firmly. Add the warmed date mixture and spread over evenly, then add the rest of the coarse/semi dry mixture over the dates, and pat firmly. Bake in oven for 22-26 minutes or until golden brown. Cool completely and cut into even squares. Store in covered container.
MAMMA SUE’S DATE SQUARES:
(From Your Pace or Mine Forums, member Amanda)
preheat oven to 350*
grease & flour an 8.5X11X2 square baking pan
1/2 C water
8 oz. package of SUNMAID brand chopped & pitted dates
1/4 C granulated white sugar (OR SPLENDA)
In a medium saucepan pour 1/2 cup water, 1/4 C. white sugar (~or~ 1/4 C. SPLENDA for a lower calorie option) and the dates. Bring to a low boil, stirring continuously, and then let simmer on very low heat while preparing the rest of the recipe.
Combine in large mixing bowl:
3 C. quick cooking oats
1/2 C. milled flax seed
¼ C chia seeds
3/4 C .chopped walnuts
3 C. flour (you can use all purpose flour, but I use and prefer a healthier option of "king arthur" brand whole grain unbleached flour.)
2 egg whites
1/4 C skim milk
1 1/2 C packed dark brown sugar
1 1/2 tsp. baking soda
1/2 tsp. salt ( I use kosher salt)
1/4 C sunflower oil
1/4 C flax seed oil
Use 1/2 of this coarse/semi dry mixture into the prepared baking pan, and pat firmly. Add the warmed date mixture and spread over evenly, then add the rest of the coarse/semi dry mixture over the dates, and pat firmly. Bake in oven for 22-26 minutes or until golden brown. Cool completely and cut into even squares. Store in covered container.
