Hot and Sour Soup

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Hot and sour soup is one of those dishes that makes me firmly believe that food truly is medicine. Hot and sour soup has become my go-to comfort food whenever anyone in my house has a cold or is just feeling run down. The soup’s thick, silky texture feels great on a sore throat, and its heat and sour bite seem to cut through congestion and warm you from the inside.

Most recipes for hot and sour soup contain a hefty dose of soy sauce, which is usually made with wheat.  I am gluten free so  my homemade version relies on easy-to-find ingredients that you should be able to find in most  grocery stores, and comes together pretty quickly, because the last thing I want to do when nursing a bad cold is stand at the stove for hours on end!

Mr W. seems to caught the bug that is going around so I figured it was the perfect time to make a batch of our favorite belly warming soup and share the recipe with you.

Gluten Free, Soy Free Hot and Sour Soup

Ingredients
8 cups organic low sodium vegetable broth  (I buy Aldi’s organic brand)                               3 Tbsp arrowroot starch
3-4 scallions, sliced (green and white parts)
2 cups mushrooms, sliced (I’ve used button and baby shitakes but use any variety you like)                                                                                                                                                          1 (8-oz.) can bamboo shoots, drained and rinsed(optional)
3 T coconut aminos

1/4 cup rice wine vinegar
1 T Siracha or other hot sauce (I like my soup pretty spicy so you may want to start with 1 teaspoon and add more as desired)
1 Tbsp ginger root, peeled and minced
2 t toasted sesame oil (if you don’t already have this in your pantry it’s worth the investment. It really adds flavor!)
2 eggs, scrambled

Directions

  1. Set aside 1/2 cup of the vegetable broth for later use.
  2. Add the remaining 7 1/2 cups broth, mushrooms, bamboo shoots (if using), rice wine vinegar, coconut aminos, ginger and chili garlic sauce to a stockpot and stir to combine.  Heat over medium-high heat until the soup reaches a simmer.
  3. While the soup is heating, whisk together the 1/2 cup of broth(that you had set aside) and arrowroot starch in a small bowl until completely smooth.  Once the soup has reached a simmer, stir in the  arrowroot starch mixture and stir for 1 minute or so until the soup has thickened.
  4. Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons.  Stir in half of the green onions, and sesame oil.  Then season the soup with salt and black pepper (or white pepper) to taste.  If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice wine vinegar as well.  Or if you’d like a spicier soup, add in more hot sauce.
  5. Serve immediately, garnished with the extra green onions.

* I actually prefer using a pinch of white pepper in this soup instead of black pepper.  But in case you’ve never used it, be careful — it has a much stronger and different flavor than black pepper!  So start with less, and then you can always add more.  🙂

I hope you enjoy this recipe and if you give it a try I’d love to hear how you like it.

** If you’re not Gluten free you can use soy sauce in place of the coconut aminos.

I hope you enjoy this recipe and if you give it a try I’d love to hear how you like it.

Dairy free, Grain free Pizza

100_0232[1]One of my goals for the new year is to eat healthier. The doctor has also told me to lose weight for health reasons. So I have been trying to give our old meals make overs.

One thing we haven’t eaten a lot of since changing our eating habits was pizza but I did some research and found a healthy pizza and today I gave it a try. It is grain free and dairy free despite the cheese you see. It’s a dairy free alternative because I have to cut the lactose out of my diet. It actually turned out much better than I thought it would.

100_0236[1]My youngest  son who is a picky eater even liked it. I didn’t tell him it was grain free or dairy free. He came back for a second slice so that says something.

So if your looking for a healthier alternative to your old pizza I highly recommend giving this one a try. If you click on the highlighted word above you will find the link to the crust recipe I used.

French Bread

000_0012[1]We don’t eat a lot of bread at our house so I only make it once a week. I found a delicious French Bread recipe that is simple to make and uses only a few ingredients, water, yeast, sugar, salt and flour. I have made a few substitutions to the recipe to suit our tastes and the guys really like it.

I use Organic Non Gmo unbleached flour, raw honey in place of sugar and pink Himalayan sea salt. Not sure that makes it any healthier but I like to think so and it makes a tasty and fluffy bread and it’s versatile enough that it can be made into rolls just as easily as a loaf.  Next week we will probably try it as cinnamon bread.

rolls

It’s official-Fall is Here!

Yesterday was the official beginging of Autumn and ya know what that means-It’s time for my annual Autumn Harvest Party. I will be busy these next few days getting ready for it. I will be having it on Thursday. So there is lots of cleaning to do to get prepared and baking too.

This years menu will be Sloppy Joes, Cheesey Potato Chowder,Breadstick stuffed with cheese, Chocolate chip scones, Pumpkin cookies, pumpkin bread and brownies. And then tea and punch to drink.

And I will be having a friend do a yarn dying demo. I will be sure to get pictures if I can and tell you all how the day turns out. I just love Autumn!

Pumpkin-the spice of life.

Yea yea I know pumpkin is not a spice but it sounded good to me.I was doing some searching for pumpkin spice tea because it is one flavor I have yet to try and I am so in the mood for all things Fall even though Summer is still here. While searching I came across these. Well guess who just happens to have a pumpkin on the kitchen table ready to be cut up and cooked.  Well ya know what I’m going to be making tomorrow. I wish I could share some with everyone but I can’t so I thought I’d share the recipe instead so you can make your own.  I think I’m going to add white chocolate chips to my batch. I can almost taste them now. My mouth is watering just thinking about them.
Pumpkin Spice Cookies

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned or fresh pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground clove
1 cup raisins
1 cup chopped walnuts
  1. Preheat oven to 350°F. Lightly grease cookie sheets.
  2. In a bowl, with an electric mixer at medium speed, cream together butter with brown sugar until smooth. Beat in egg and vanilla. Beat in pumpkin purée.
  3. In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and clove. Add to butter mixture and beat well to combine. Add raisins and nuts in 2 batches, mixing between additions.
  4. Drop by tablespoonfuls onto prepared sheets. Bake about 18 minutes, until set, not browned. Transfer to racks to cool.

Makes 36 cookies.

 Well gotta go fix Mr. Fisherman’s lunch for work. Happy A great day and Happy Knitting.