Shrimp Bisque

This evening we had a shrimp bisque, made with soy milk because it is a fasting period. Delicious.

Ingredients

  • 2 tablespoons coconut oil or butter
  • 2 tablespoons onion, finely diced
  • 1 celery stalk, finely diced (about 1/4 cup)
  • 1 small carrot, grated (about 1/2 cup)
  • 3 tablespoons flour (all-purpose wheat flour or white rice flour)
  • 1 tablespoon tomato paste
  • 1 cup vegetable chicken broth
  • 1 cup milk (soy milk for fasting periods)
  • 1/2 cup dry white wine (or additional 1/2 cup milk)
  • 1 bay leaf
  • 1/2 teaspoon dried or 1 teaspoon fresh thyme leaves
  • 1 teaspoon soy sauce (gluten-free, if necessary)
  • 3/4 pound raw shrimp (cut into pieces)
  • 2 teaspoons fresh lemon juice
  • Pinch of salt, or to taste
  • Optional garnish: fresh parsley, cilantro, or thyme leaves

Instructions:

1.Melt the butter or coconut oil in a large skillet over medium high heat.
2. Add the onions, celery, and carrots. Saute until soft, about 5 minutes.
3. Add the flour and tomato paste and cook and stir 30 seconds. (this was very thick so after adding liquid below, I used an immersion blender to help it blend)
4, Immediately stir in the broth, milk, and wine (if using), and whisk until combined.
5. Add the bay leaf, thyme, and soy sauce. Bring to a boil.
6. Reduce, simmering, stirring occasionally, for about 10 minutes. 7. Add the shrimp or lobster pieces and cook until completely heated through, about 2 minutes.
8. Remove bay leaf. Stir in lemon juice and add salt to taste. (I also used the immersion blender to blend the shrimp into the bisque, this helped with texture, as the soy milk doesn’t thicken quite the same as regular milk).

Serve with optional garnish.

Roasted Carrot and Avocado Salad

This is a unique salad mixing roasted carrots right out of the oven with cool avocado.  It makes a great summer type salad and was very well received and incredibly easy to make.  Original recipe was found on Yummly.  This has been slightly modified for our tastes and experience.

Ingredients

  • 1 pound carrots, scrubbed or peeled and cut into two-inch segments
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon ground cumin
  • Sea salt and freshly ground black pepper
  • 1 avocado, pitted and sliced
  • Juice of half a lemon

Directions

  1. Roast the carrots: Preheat your oven to 400 degrees.
  2. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like.
  3. Spread them on a roasting sheet and roast for about 30 minutes, or until tender and browned. Roasting time will vary depending on the thickness of your carrots.
  4. With about five minutes left to roast, slice the avocado into slices a little bigger than bite sized.  Do not mince/cube it really small!
  5. Finish the salad: Arrange roasted carrots on a serving platter with slices of avocado on top.
  6. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if desired.  I recommend letting each person add their own salt if they want.
  7. Eat immediately.

Cream Cheese Sausage Balls with Creamy Mustard Dipping Sauce

No secrets here.  Just took this right off a friend’s Facebook feed.  No original rights claimed here!  Honestly, I haven’t even cooked this yet.  I could tell just by looking at it that it would be great.

Ingredients:
1 lb. SAUSAGE, uncooked (you can use regular or hot)
8 oz. CREAM CHEESE, softened
1 1/4 cups BISQUICK BAKING MIX
4 oz. CHEDDAR CHEESE, SHREDDED

Directions:

Preheat oven to 400°.

Mix all ingredients until well combined. Roll into 1 inch balls.

Bake for 20-25 minutes or until golden.

You can make these ahead and refrigerate until needed. Or also freeze until ready to use, you will need to add a few minutes to the baking time.

Dipping Sauce:
1/2 cup MAYO
1/2 cup SOUR CREAM
2 Tablespoons DIJON MUSTARD
1 Tablespoon WHITE WINE VINEGAR
2-6 drops HOT SAUCE
1 medium GARLIC CLOVE, crushed

Combine all ingredients. Chill until serving.

South Texas Avocado Hummus

This recipe is from Matushka Elizabeth Perdomo and is great anytime, nut just during the fasts!  The avocado gives it a really creamy texture, and the jalapeno does not overpower the hummus with spice.  I recommend making it as directed and including all “optional” ingredients.

Ingredients

  • 1 – 16 Oz Can Chickpeas or Garbanzo Beans
  • 1 Med. Avocado, Halved, Pitted, and Peel Removed
  • 1/4 C. Liquid from Can of Chickpeas, Reserved
  • 3-5 Tbsp. Lemon Juice, To Taste
  • 1 1/2 – 2 Tbsp. Tahini (Sesame Paste), To Taste
  • 1 Tbsp. Olive Oil
  • 1/2 Small Onion, Chopped
  • 1/2 tbs minced garlic
  • 1 Jalapeño Pepper, Stemmed & Seeded, Optional
  • 1 – 2 Sprigs Fresh Cilantro, Roughly Chopped, Optional
  • 1/2 Tsp. Salt, To Taste
  • 1- 2 Tbsp. Olive Oil, Reserve for Topping

Directions

  1. Drain chickpeas and set aside liquid from can.
  2. Combine chickpeas and remaining ingredients in blender or food processor.
  3. Add 1/4 cup of liquid from chickpeas.
  4. Blend for 3-5 minutes on low until thoroughly mixed and smooth.  Add additional reserved liquid by the tablespoon if too thick.
  5. Place in serving bowl, and create a shallow well in the center of the hummus.
  6. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
  7. Serve immediately with fresh, warm or toasted pita bread or pita chips.
  8. Cover and refrigerate if not using immediately.

Steamed Artichokes with Garlic Lemon Butter

This is a recipe from food.com.  I remember eating these as a kid.  My mother swears she only made them twice, but my sister and I both clearly remember them.  I think this is because eating an artichoke is so strange.  These did well for dinner and I think they will be remember by my kids as well!

Ingredients

  • 4 fresh artichokes
  • 1/4 cup olive oil
  • 10 cloves garlic, minced
  • 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon fresh lemon juice
  • 1/2 cup butter

Directions

  1. Cut stems and top 1 1/2 inches from artichokes.
  2. Cut away first outside row of artichoke leaves.
  3. Using scissors, cut off pointed tips of leaves.
  4. Place Artichokes in steamer.
  5. Steam artichokes until knife pierces base easily, adding more water if necessary, about 25 minutes.
  6. Heat oil in heavy medium saucepan over medium heat.
  7. Add garlic and thyme; cook 1 minute.
  8. Add lemon juice and butter.
  9. whisk until butter melts.
  10. Season with salt and pepper.
  11. Serve artichokes warm with seasoned butter.
  12. Dip leaves and pull off flesh with teeth and dunk heart when you reach it.

Baked Brie

One of the traditions that’s developed at our house is the New Year’s Eve snacking and fireworks.  Traditionally, I’ll make baked brie to snack on as we count down the time to the new year.  There are several varieties, but this if, by far, the best recipe we’ve used.  I will note that if you decide to use a blue cheese type of brie, you should not use the syrup, jam or sugar.  Just enjoy it straight.

 

Ingredients

  • 1 tube of refrigerated crescent dinner rolls
  • 1 round or wedge of Brie cheese (do not remove rind)
  • Strawberry Jam, or other sweet jam
  • Brown sugar
  • 1/4 cup of maple syrup

Directions

  1. Preheat oven to 350 degrees F.
  2. On a non-stick or greased cookie sheet, roll out the crescent rolls flat; put brie round or wedge on top.
  3. Spread jam on brie, fold dough over top, cutting off excess dough.
  4. Drizzle maple syrup and place a handful of brown sugar on to.
  5. Bake at 350º for 25-30 minutes, pastry should be golden brown. (You can fit two brie rounds on one cookie sheet)
  6. Let cool for 10 minutes before serving.

Hummus with Garlic and Pine Nuts

This recipe is liberally modified from the recipe for “Real Hummus” on allrecipes.com.  I have made the Allrecipe’s version before, but it lacks enough tahini and the garlic kick I want.  So here is the best version I make:

Ingredients

  • 2 tbs garlic, minced
  • 2 cans (16 oz) garbanzo beans (reserve liquid from 1 can)
  • 1 whole lemon
  • 1/3 cup tahini
  • 1 1/2 tsp sea salt
  • black pepper to taste
  • 3 tbs olive oil
  • cayenne pepper
  • pine nuts

Directions

  • Combine beans, garlic, tahini, sea salt, black pepper, olive oil and reserved liquid from beans in food processor.
  • Squeeze lemon fully into food processor (watch for seeds)
  • Blend thoroughly until creamy
  • Transfer to a serving dish or tupperware container.
  • Drizzle olive oil over top, sprinkle cayenne pepper and then pine nuts over top