I created this recipe after tasting green gazpacho soup for the first time last month. (more…)
I found this recipe for frozen fruit rollups: a perfect dish to make with kids. And lucky me I had kids on hand to help out as my great niece and two great nephews spent the night with us. With a little guidance, they were able to make their own rollups and had fun choosing which frozen fruit to use.
I bought bags of frozen blueberries, strawberries, mangos, and a bag that had a combination of bananas and strawberries. And I used vanilla-flavored greek yogurt.
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I’ve always loved vichyssoise soup (served warm) and decided one day to build on that. The result is this soup.
This is the signature dish of RootsLiving. It encompasses everything that RootsLiving is about: it’s simple, uses fresh ingredients of the season, healthy (so healthy it should ward off the flu) and delicious.
BONUS: And if you leave out the cream and butter, it’s low-calorie. (If you substitute water for the chicken stock, it’s just as good and zero points for you weight watchers out there.)
- 6 leeks (chop off the roots and leaves
- use just the white and light green part, discard the rest.)
- 5 cups diced potatoes
- 3 cups diced sweet potatoes
- 3 cups diced carrots
- 8-10 cups chicken stock
- Salt (to taste)
- Dash of nutmeg (Nutmeg is strong so use no more than 1/8 teaspoon.)
- Butter (1-2 tablespoons, or less)
- Heavy cream (About 1/4 cup)
- Step 1 Put everything in a pot (except for the nutmeg, butter and heavy cream) and bring to a boil.
- Step 2 Lower heat and simmer, covered loosely for about 20-30 minutes or until vegetables are soft.
- Step 3 Wait until ingredients cool and then puree in a blender in batches (if ingredients are still warm or hot, be careful not to burn yourself).
- Step 4 Heat up soup, add nutmeg, butter and the heavy cream (don’t let it boil.)
- Step 5 Serve with a crusty bread (french, ciabatta, italian etc.)
Here’s something to kick off a weeknight in the late summer: two quick and easy recipes, perfect to make and eat after a long day of work or to enjoy while you’re working through dinner.
An Octupus’s Garden Gazpacho with Leftover Chicken Hummus Sandwiches
(Tip: Gazpacho should sit in the refrigerator for a couple of hours before eating, so you could make this the night before. This soup is also very low in calories. For you Weight Watchers, it’s about 4 points per serving with the shrimp — or only 3 points without.)
An Octopus’s Garden Gazpacho
This recipe came from Parade Magaziine via Epicurious. The original name was Farmstand Gazpacho, but my brother Peter (who first made this for me) had the brilliant idea of adding shrimp to it, so I changed the name.
Eating this is like eating a bowl of nature and combined with the shrimp, you may feel like a playful sea otter surfacing from the deep with a fresh morsel in his mouth.
Octopus's Garden Gazpacho
- 2 cups, about 1 large, peeled and diced (1/4 inch) cucumber
- 2 cups, about 2, diced (1/4 inch) red bell pepper
- 2 cups, about 2, diced (1/4 inch) ripe tomato
- 1/2 cup, about one small, diced (1/4 inch) red onion
- 2 cups of tomato juice
- 1/2 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- 2 dashes Tabasco sauce (You can add more if you like it more spicy. I added four dashes and found that suited my taste)
- Salt and pepper
- Shrimp (about 16 whole, medium-sized cooked shrimp. More or less to suit your taste.)
- Step 1 Place all of the diced vegetables in a large bowl. Add tomato juice, vinegar, oil and Tabasco. Season with salt and pepper.
- Step 2 Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the ingredients. Return the pureed mixture to the bowl and stir to combine.
- Step 3 Add eight of the shrimp to the soup. Save and refrigerate the other shrimp to use as garnish around the cup or bowl. Refrigerate gazpacho for 4-6 hours. I put it in the refrigerator for only three hours before eating it and it was fine.
- Step 4 Put soup in bowls or cups and hook a few shrimp around the rim. Serve with your favorite sandwich.
I made the following sandwiches with some leftover fried chicken and what I had hanging around my icebox. (The tomato and cucumber in the sandwich echoed some of the main ingredients of the soup making this a perfect combination.)
Leftover Chicken Hummus Sandwiches
- Good, real, Italian bread (I used a loaf of pane francese)
- Leftover chicken, sliced thin
- Tomato slices
- Cucumber slices
What I did:
Cover one bread slice with chicken. Put slices of tomato on top and add salt and pepper. Put slices of cucumber on top. Spread hummus on the other slice of bread and make a sandwich.