Author: simpleheresy

AmeriThai Clam Soup Gluten Free

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Thank goodness for Fusion cuisine! Mixing favorite elements of two or three cuisines produces layers of flavor and variety in each and every bite. Since we went to Louisiana on vacation I have developed a deeper love of spice. Thai cuisine has been a favorite of mine for years, but I always avoided the spicier options and stayed with the more gentle flavors. Now though, I embrace the bold mix of spices and really enjoy the clear sinuses that follow spicy meals! This onion, garlic, Sriracha deliciousness balances with the delicate flavors of vegetable broth, hummus and baby clams. This recipe makes one large, warm and tasty serving.

amerithaiTools:
sauce pan
measuring cup
teaspoon
tablespoon
wooden stirring spoon
bowl

Ingredients:
1.5 cups water
4 green onions, chopped
1/2 a 10 oz. can (3/5 cup) baby clams, drained
1 heaping tsp organic vegetable broth powder
2 TBS garlic hummus
Sriracha to taste

Directions:
Put water on to slow boil. Add green onions. Return to slow boil. Add clams to pot. Add broth powder, slow boil for 5 minutes. Add hummus, stir until combined. Remove from heat. Transfer to bowl. Add Sriracha to taste. Nom nom nom nom.

Vegan Lentil Tahini Soup

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Before we get started, tahini is ground sesame seeds. Regular sesame seeds will add the same flavor but not the same consistency. We added tahini to get that delicious – almost nutty flavor – and to create a thicker, opaque, almost melted cheese consistency to the broth.

soup

You’ll need these:

stockpot

stirring spoon

measuring cup

tablespoon

teaspoon

Ingredients:

2/3 cup lentils washed and drained

1 Tbs avocado oil (optional – we add it for for flavor and healthy fats)

4 cups water

3 Tbs. vegan broth powder (or vegan bullion)

1 Tbs. Garlic powder

2 Tbs. Italian Seasoning

2 Tbs. Parsley

1 1/2 tsp. fresh ground black pepper

13 oz. frozen mixed veggies

2 1/2 Tbs. tahini (not the oil)

Directions:

Add lentils, oil, water, broth powder and seasonings to stock pot. Simmer on medium heat for 10 minutes. Add frozen veggies. Bring to a boil. Remove from heat. Add tahini and smoosh it along the inside of the pan until incorporated. Stir well. Let cool slightly. Enjoy!

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Pumpkin Soup (GF and Vegan!)

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Makes four large servings. Excellent with crackers or thick and crusty toast, or garlic bread.

Supplies: pumpkin-soup

  • Stock pot with lid.
  • Wooden spoon.
  • Teaspoon.
  • Tablespoon.
  • Measuring cup.
  • Blender.
  • Bowls for serving.
  • Spoons for supping.

Ingredients:

  • 1 TBS olive oil
  • 1 clove garlic (or a tsp of garlic powder)
  • 4 cups shredded pumpkin
  • 4 cups vegetable broth
  • 1 tsp finely ground red pepper (cayenne)
  • 1 tsp ground black pepper
  • 1 TBS + 1 tsp parsley

On medium heat sauté minced garlic in olive oil until brown and soft. Add pumpkin, broth, and pepper. Simmer on Medium-Low for 20 minutes. Let cool slightly. Transfer to blender by cupfuls. Add Parsley. Blend until smooth. Serve immediately. Saves well and easily re-heats in the microwave.

 

Sugar-Free Bread Pudding

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*pre-heat oven to 350

6 packets sugar substitute

1/4 tsp. salt

1/2 tsp. vanilla

2 Tbs. butter

1/4 tsp. nutmeg

1 egg lightly beaten

2 cups milk, scalded

1 cup bread crumbs (cubes)

1/2 cup fruit, optional

Combine first six ingredients. Add hot milk slowly while stirring constantly. Add breadcrumbs and fruit, mix thoroughly. Pour into well buttered 8x12x2 pan. Set that pan in a larger pan of warm water to make a double boiler. Bake for an hour, until knife comes out clean. Cool and serve.

Tony’s Pink Stuff

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16 oz fruit cocktail, drained

small can crushed pineapple, drained

can of Eagle Brand milk

1 cup pecans

large tub of cool-whip

1/2 bag of marshmallows

1 can cherry wilderness pie

Mix. Eat. Yum.

Crockpot Tapioca

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4 cups milk

2/3 cup white sugar

1/2 cup small pearl tapioca

2 eggs lightly beaten

Stir everything together in the crockpot. Cover. Cook on high for an hour and a half, stirring occasionally. Serve warm.

Antoine’s Fry Bread

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Antoine shared this recipe with Grandma Sharon who shared it with me in 1995.

2.5 cups flour

2 tsp. baking powder

3 Tbs. sugar

dash of salt

1.25 cups milk

Incorporate but do not over-mix. Shape into biscuit rounds – minimal touching! Fry in oil until golden.

Serves 4.