Tomato Basil Soup with Flax Cracker Croutons

Tomato Basil Soup with Flax Cracker Croutons

Yes, while everyone else is shopping and decorating…. it’s time for another Canned Time soup.     The delicious homemade croutons / crackers add a nice spice and texture to this creamy soup.   You can find the recipe for the flax crackers  HERE.    The flax crackers store easily in a sealed container and break up in soup for a crunchy background flavor.  They hold up to the soup and are also great for spreads and dips.  And the soup is so fresh with all those sweet cherry tomatoes.  I really didn’t want to over do the spices to keep that creamy tomato flavor in the forefront. 

Read more

Fresh Basil Biscuits with Apple Pie Jam

Fresh Basil Biscuits with Apple Pie Jam

1 year ago:    Sweet Potato Stew (so good) No better time than the autumn to whip up some simple, inexpensive  fruit jams to make your baked goods come alive ♥  For the Basil Biscuits: Heat 1 Cup of non-dairy milk to just under 110 degrees in a glass bowl.  Stir in: 2 tsp organic cane sugar, 1 /3 cup olive oil, and 1 Tbs. yeast. Stir and allow to sit for up to 10 minutes while the yeast eats!  (or until you see frothy bubbles on top) Stir 8 – 10 fresh Basil leaves into the liquid.  Pour the liquid in with 2 cups of whole wheat pastry flour or bread flour.  Stir until the dough cleans the side of the bowl. With oiled hands, knead the dough gently until it forms into a ball.  Set the dough ball on a warm surface or bowl.  Cover with a cloth and let sit for up to 2 hours until it has doubled in size.  Punch your fist into the risen dough and place it onto a greased pan.  Push the dough with greased fingers into a flat circle about 1/2  inch thick.  Divide the circle of dough with a knife…

Read more

Fresh Basil Beet Pasta

Fresh Basil Beet Pasta

 Yaaaayyyyy…. betalains !!!    Who?  Betalains are the red pigments that give beets their color…and their nutrition. You thought that this red party pasta was just fun to look at?  Wait until you read what nutrients are hidden inside all that POW! “What’s most striking about beets is not the fact that they are rich in antioxidants; what’s striking is the unusual mix of antioxidants that they contain. We’re used to thinking about vegetables as rich in antioxidant carotenoids, and in particular, beta-carotene; among all well-studied carotenoids, none is more commonly occurring in vegetables than beta-carotene. When it comes to antioxidant phytonutrients that give most red vegetables their distinct color, we’ve become accustomed to thinking about anthocyanins. (Red cabbage, for example, gets it wonderful red color primarily from anthocyanins.) Beets demonstrate their antioxidant uniqueness by getting their red color primarily from betalain antioxidant pigments (and not primarily from anthocyanins). Coupled with their status as a very good source of the antioxidants vitamin C and manganese, the unique phytonutrients in beets provide antioxidant support in a different way than other antioxidant-rich vegetables. While research is largely in the early stage with respect to beet antioxidants and their special benefits for eye health…

Read more

close
Facebook Iconfacebook like buttonTwitter Icontwitter follow button