I got this out of my Vitamix cookbook and have made it several times. I always have some in the refrigerator so I can just heat up a bowl!
2 1/2 cups chicken broth (I used vegetable)
1/2 small onion, peeled
4 cups (480g) celery, chopped
1/3 cup (45g) parsnips, scrubbed and chopped
1 small potato, scrubbed, baked (I omitted)
1 garlic clove, peeled
1/8 t pepper
1/2 t salt
1/4 cup half&half, heavy cream or milk (I used sour cream once and greek yogurt another time)
Place all ingredients except the half&half in the vitamix container in the order listed and secure the lid. Select Variable 1, turn the machine on , quickly increase the speed to variable 10 and then to high. Blend for 6-7 minutes until heavy steam escapes from the vented lid. reduce speed to variable 4 and remove the lid plug. Add half&half through the lid plug and blend an additional 15 seconds.
If you don't have a vitamix, you can probably use a regular blender to blend the ingredients and then cook on the stovetop to heat through. I would probably blend again at the end to make sure the soup is well blended. This is soooo good and has fantastic flavor!!
Saturday, January 22, 2011
Wednesday, January 19, 2011
Lemon Bars
Prep Time: 45 minutes to 1 hour
Makes: 9 medium or 16 small bars
2 cups all-purpose flour (scoop into cup and level off)*
1/2 cup powdered sugar*
3/4 cup butter, softened*
4 beaten eggs
2 cups granulated sugar*
1/2 cup lemon juice
1 tsp lemon zest
1/4 cup all-purpose flour*
1/2 tsp baking powder
Preheat oven to 350F. Put flour and powdered sugar in Kitchen Aid bowl (or sift together into a bowl). Mix on medium with wire whisk attachment. Add butter and mix until it looks like cornmeal (or cut in unsoftened butter with pastry blender). Press into square baking pan. Bake for 20 to 25 minutes or until lightly browned.
Meanwhile, beat together eggs, sugar, lemon juice, and zest. Measure flour and baking powder into small bowl and use a whisk to combine. Stir into egg mixture. Carefully pour over baked crust. Bake for about 25 minutes longer. Sprinkle with additional powdered sugar. Cool and cut into bars.
*I made this using spelt flour in place of all-purpose flour. I also used raw sugar instead of powdered or granulated sugar. In the Magic Bullet or a food processor or blender, blend raw sugar until powdery, then measure. I did this for the crust and lemon batter. I also used unsalted butter. The raw sugar makes the bars brown, but they tasted almost exactly like the lemon bars that I usually make! Yum!
Makes: 9 medium or 16 small bars
2 cups all-purpose flour (scoop into cup and level off)*
1/2 cup powdered sugar*
3/4 cup butter, softened*
4 beaten eggs
2 cups granulated sugar*
1/2 cup lemon juice
1 tsp lemon zest
1/4 cup all-purpose flour*
1/2 tsp baking powder
Preheat oven to 350F. Put flour and powdered sugar in Kitchen Aid bowl (or sift together into a bowl). Mix on medium with wire whisk attachment. Add butter and mix until it looks like cornmeal (or cut in unsoftened butter with pastry blender). Press into square baking pan. Bake for 20 to 25 minutes or until lightly browned.
Meanwhile, beat together eggs, sugar, lemon juice, and zest. Measure flour and baking powder into small bowl and use a whisk to combine. Stir into egg mixture. Carefully pour over baked crust. Bake for about 25 minutes longer. Sprinkle with additional powdered sugar. Cool and cut into bars.
*I made this using spelt flour in place of all-purpose flour. I also used raw sugar instead of powdered or granulated sugar. In the Magic Bullet or a food processor or blender, blend raw sugar until powdery, then measure. I did this for the crust and lemon batter. I also used unsalted butter. The raw sugar makes the bars brown, but they tasted almost exactly like the lemon bars that I usually make! Yum!
Sunday, January 16, 2011
White Artichoke Heart Pizza
I made this at Christmas and winged it with the recipe. Hopefully I remember what I did correctly!
to make pizza crust put 2 tsp active dry yeast and 2 cups lukewarm water in a medium sized bowl for about 5 minutes so the yeast can activate. Stir in enough spelt flour to make a dough that can be handled. Knead for about 3 minutes. Roll dough and put in a pizza pan lightly coated with oil.
for the pizza sauce, use approximately 1 cup sour cream and 1 tbsp of artichoke heart oil marinade. mix together and spread over dough. sprinkle with mozzerella cheese and top with chopped artichoke hearts chopped onion and chopped black olives. Bake at 375 until done, approx 25 minutes.
to make pizza crust put 2 tsp active dry yeast and 2 cups lukewarm water in a medium sized bowl for about 5 minutes so the yeast can activate. Stir in enough spelt flour to make a dough that can be handled. Knead for about 3 minutes. Roll dough and put in a pizza pan lightly coated with oil.
for the pizza sauce, use approximately 1 cup sour cream and 1 tbsp of artichoke heart oil marinade. mix together and spread over dough. sprinkle with mozzerella cheese and top with chopped artichoke hearts chopped onion and chopped black olives. Bake at 375 until done, approx 25 minutes.
Artichoke and Leek Quiche
I made this for lunch and it got rave reviews from me and my family!
1 pie crust (you can use storebought or your favorite homemade recipe)
{I substituted spelt flour and butter for the all-purpose flour and shortening}
1 cup cooked rice or 1 cup chopped, cooked red potatoes
1 cup marinated artichoke hearts , drained and chopped
1/2 cup chopped leeks
1 cup cooked chicken (optional, I put on half the quiche for the meat-eaters)
1 tbsp rosemary
1 1/2 cups shredded cheddar cheese
6 eggs
1/2 cup milk
1 tsp black pepper
Preheat oven to 350. Press the pie crust into a 10" pie or tart pan, building up the crust on the sides of the pan. Evenly sprinkle the rice or potatoes, artichoke hearts, leeks, chicken, rosemary and cheese on top of the crust. In a blender or medium bowl mix the eggs, milk, and pepper until combined. Pour evenly over the ingredients in the pan. Bake at 350 approximately 45 minutes. Check at 30 minutes and continue to cook until done in the center.
1 pie crust (you can use storebought or your favorite homemade recipe)
{I substituted spelt flour and butter for the all-purpose flour and shortening}
1 cup cooked rice or 1 cup chopped, cooked red potatoes
1 cup marinated artichoke hearts , drained and chopped
1/2 cup chopped leeks
1 cup cooked chicken (optional, I put on half the quiche for the meat-eaters)
1 tbsp rosemary
1 1/2 cups shredded cheddar cheese
6 eggs
1/2 cup milk
1 tsp black pepper
Preheat oven to 350. Press the pie crust into a 10" pie or tart pan, building up the crust on the sides of the pan. Evenly sprinkle the rice or potatoes, artichoke hearts, leeks, chicken, rosemary and cheese on top of the crust. In a blender or medium bowl mix the eggs, milk, and pepper until combined. Pour evenly over the ingredients in the pan. Bake at 350 approximately 45 minutes. Check at 30 minutes and continue to cook until done in the center.
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