*VEGAN "Pantry meal" This soup is fast, delicious, and easy to make (since most the ingredients can be kept on hand in the pantry). A great fall soup. Light pumpkin flavor with a nice, thick consistency.
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 teaspoon cumin
1 15-oz can pumpkin
1 15-oz can tomatoes (fire roasted, w/ lime andcilantro, or w/ green chiles for added spice)
1 4-oz. can roasted green chiles
1 can corn
1/2 cup salsa
1/2-1 cup broth to thin chowder, as needed
1 cup lite coconut milk
Chopped cilantro, to taste
Juice from 1 fresh lime
Heat the oil in a soup pot and add the garlic, cumin; stir for one minute to mingle flavors. Add the pumpkin, tomatoes, green chiles, corn, and salsa. Mix together.
Add the broth. Heat through to a simmer, and then add the coconut milk. Top with cilantro and heat through slowly. Add the fresh lime juice. Stir. For more spice, sprinkle a few dashes of cayenne pepper and mix in.
*modified from Karina-s Kitchen- Recipes from a Gluten-Free Goddess: Santa Fe Pumpkin Chowder
Friday, October 24, 2008
Wednesday, October 1, 2008
Blueberry Sour Cream Muffins
*WHEAT FREE, GLUTEN FREE
Joel says that these are his favorite muffins :)
2 large eggs - room temperature
1/2 cup oil (light olive oil or vegetable oil)
3/4 cup (packed) organic light brown sugar
1 1/2 teaspoons vanilla extract
1 cup sour cream or plain yogurt
2 cups Pamela's Ultimate Baking Mix
1 heaping cup fresh or frozen organic blueberries (not thawed, if using frozen)
Preheat oven to 375 degrees. Line a 12-muffin tin with paper cups.
Beat the eggs and oil together. Add sugar, vanilla, and sour cream/yogurt and beat for a minute until mixed completely. Slowly stir in Pamela's baking mix. Lastly, fold in blueberries.Spoon the batter into the cups.Fill them to the top, as wheat free muffins don't expand as much as normal muffins do.
Bake in the center of the oven for about 25-30 minutes, until golden and dry in the center. If using fresh blueberries, cut back the baking time to about 20-25 minutes.
*Modified from Karina's Kitchen (this site is INCREDIBLE for anyone who is allergic to wheat/gluten and or a vegetarian. Every recipe I have tried is amazing!!
Joel says that these are his favorite muffins :)
2 large eggs - room temperature
1/2 cup oil (light olive oil or vegetable oil)
3/4 cup (packed) organic light brown sugar
1 1/2 teaspoons vanilla extract
1 cup sour cream or plain yogurt
2 cups Pamela's Ultimate Baking Mix
1 heaping cup fresh or frozen organic blueberries (not thawed, if using frozen)
Preheat oven to 375 degrees. Line a 12-muffin tin with paper cups.
Beat the eggs and oil together. Add sugar, vanilla, and sour cream/yogurt and beat for a minute until mixed completely. Slowly stir in Pamela's baking mix. Lastly, fold in blueberries.Spoon the batter into the cups.Fill them to the top, as wheat free muffins don't expand as much as normal muffins do.
Bake in the center of the oven for about 25-30 minutes, until golden and dry in the center. If using fresh blueberries, cut back the baking time to about 20-25 minutes.
*Modified from Karina's Kitchen (this site is INCREDIBLE for anyone who is allergic to wheat/gluten and or a vegetarian. Every recipe I have tried is amazing!!
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