EGGPLANT SOUP

Thats right - Eggplant Soup !  This can be served hot or cold -

Ingredients :  

1 large or 2 medium eggplant insides ( Poke holes on one side with a fork - place in microwave 2 - 4 minutes until soft to the touch.  Allow to cool.  Scoop out the insides and discard the skin.)

1 tsp sea salt

1 tsp fresh ground pepper

1 med sweet potato, peeled and cubed

1 carton 12 oz chicken or vegetable stock

1 small jalapeno chopped

1 med green pepper - cubed and discard seeds

Juice from one lemon

Garnish :  sprinkle with goat cheese or just some parseley

Large Sauce Pan.

Mixer.

Place all the ingredients into the sauce pan until the sweet potato cubes are soft.  Remove from heat.  Using a mixer, liquify all ingredients.

Taste to see if you need to add more salt ( don't add pepper ).  The lemon taste should just be a hint.

Place the liquified soup back on the burner and allow to cook a bit longer.

Serve hot with sprinkled goat cheese or feta cheese and a spring of parsley - or serve cold!

Enjoy.

SIMPLE AND LIGHT SALAD DRESSING OR MARINADE

My husband developed this simple salad dressing that we use also as a marinade....

Ingredients:

1 lemon - squeeze as you only need the juice

1/4 - cu juice from Capers ( buy the jar of capers you can always use them! )

1 heaping Tablespoon Capers ( use this only if a salad dressing )

2 cloves garlic - chopped

1 tsp oil

Try this!

ABSTINENT THANKSGIVING MENU

  NOVEMBER - THANKSGIVING - ugh!

 

The most difficult test - no tasting!  Appoint a taster you trust - ( LOL )

Beginnings :

Flax Seed Crackers

Hummus

Fresh Vegetables

Hard Cheese

Main Meal :

Turkey with mushroom gravy on the side ( see recipe for mushroom gravy )

Ham with various mustard sides

Multigrain and brown rice stuffing

Yams sweetened with sugar free maple syrup

Stir fry green beans

Green Salad or just sliced tomatoes garnished with basil

Dessert :

Crustless pumpkin custard

Baked apples

Now , what's wrong with this?  You know what and when you can eat what. 

Happy Thanksgiving -

Mushroom Soup or Mushroom Gravy

With the fear of Thanksgiving and Christmas amongst other eating frenzy celebrations we are confronted with, I came up with this simple recipe that can be used as a soup or gravy....

Ingredients:

2 Tablespoons olive oil

2 tsp sea salt

2 tsp pepper

6 large peeled and mined shallots

1/2 large garlic - take out the cloves, peel, and mince

1 - 12 to 16 oz container of beef, chicken or vegetable stock

4 cups mushrooms

1 large white or sweet potato, peeled and cubed

garnish :  cilantro or parsley

1 large soup pan

1 mixer

In the soup pan, place the olive oil and bring it to a med high heat, drop in shallots, dry seasoning, and garlic - brown.

Reduce heat to med and place remaining ingredients - except for the garnish.  When boiling, reduce heat to simmer.  Test potato and when soft - remove mixture from heat.

Mix the ingredients until liquid form - put back on simmer heat until thick.  

To serve as soup, garnish as suggested.

As a gravy - to thicken if needed, add a tablespoon of arrowroot.

Emjoy!

PUMPKIN PIE CUSTARD

This custard has a whole grain crust on the bottom, but you can make it without one!

This is something I'm going to use at

Thanksgiving -

Ingredients:

1 12 oz. can Fat Free Evaporated Milk

3/4 c. Granular Sugar Substitute(SS) - (I use Xylotol)

1 12 oz. can Pumpkin

1/2 tsp each cinnamon, nutmeg, ginger, cardamon, cloves

3 eggs ( beaten )

2 cups Ezekiel "Original" cereal  

3 Tablespoons Margarine melted

1 pie pan ( spray with Pam )

Preheat oven to 425 degrees.  Sprinkle the 2 cups of Ezekiel cereal on the bottom of the Pam pie pan and drip the melted margarine over this. Place in the heated oven for 10 minutes. Remove.

In a medium bowl, mix the SS with the various spices.  Mix in the Eggs.  Add the Pumpkin and mix completely.  Begin to add the Evaporated Milk a little at a time until it is thoroughly mixed.  Pour this mixture over the crust.

Put back into the 425 degrees for 15 minutes and reduce heat to 350 for 40-50 minutes.  The pie mixture should not be liquid.

Cool.  You can serve with a dollop of plain yogurt - with a drizzle of sugar free maple syrup!

Enjoy!

TOMATO SOUP

OK, I USE A JALAPENO IN THIS BUT TRUST ME, IT'S NOT HOT!

INGREDIENTS

4 Shallots - minced

6 peeled garlic cloves - minced

3 tablespoons olive oil

1 tsp sea salt

1 tsp fresh ground pepper

1 large box ( organic ) chicken stock ( or vegetable stock if you are a vegetarian )

6 large beefsteak tomatoes - cubed ( cut out stocks )

1 med sweet potato - peeled and cubed

1 medium jalapeno pepper - cubed

1 yellow medium pepper ( mild ) - cubed

chopped basil to garnish

1 large sauce pan

Blender

Heat oil in large sauce pan and brown the shallots, garlic, with salt and pepper. When this is done, pour in the chicken stock and the rest of the ingredients.  Bring to boil and reduce to simmer cooking until the tomatoes and potato is soft.  Turn heat off and allow to cool.  Blend all the ingredients into liquid form. Return to heat on simmer until soup is somewhat thick.

Before serving - sprinkle with chopped basil as garnish.