172: Lazy Italian Wedding Soup

A couple of weekends ago, I was watching America’s Test Kitchen with E8. They made an amazing Italian Wedding soup* that he begged me to make for him. I really don’t have the time or energy to be making real meatballs so I came up with my own lazy version. It was really good, even though none of the kids would eat the kale (IT’S A SOUP WITH KALE WHY DID YOU ASK ME TO MAKE IT ARRRRGH!). Hubs and I quite liked it.

IMG_3242

1 package mild italian sausage
4 carrots, sliced
1 box chicken stock (I use the kind from Kitchen Basics.)
1 box beef stock
1 Tbsp Italian herbs (I use the Lighthouse freeze-dried herb blend. It’s delicious and almost as good as fresh herbs.)
2 cups quick cooking gluten-free pasta (I found Gefen macaroni in the local Publix. It was good, although it did thicken the soup.)
Kale (I used about 1/2 a bag of chopped kale from Trader Joe’s)

Remove the sausage from the casing and form into 1/2″ meatball shapes. Brown the meatballs in a few Tbsp of canola oil. Add the carrots and cook for a few minutes. Pour in both of the broths and bring to a boil. Add the pasta. Cook until tender. Don’t forget to stir! Reduce the heat and add the kale. When it has wilted down, the soup is ready to eat.

This was really tasty, but I do wish the kids had done more than just pick out the sausage. :-\

*link may or may not be behind a registration wall

41

 

Friday marked another year, another birthday. 40 wasn’t too terrible, if y’all were wondering. I expect 41 will be about the same.

Photo on 5-16-14 at 2.41 PM #2

Day 119: ONE

It is so hard to believe how quickly this year flew by. Happy birthday Miss Baby!

taliaturnsone

Day 82, Really Good Beans and Rice

Well, clearly I am failing at this blog thing. Maybe eventually I will post more. Right now? *shrug* Mean time, here is a recipe:

Really Good Beans and Rice, very pithy directions

Sauté some chopped vegetables (I had a few carrots from the CSA, some onion, a bit of celery) in some olive oil with a bit of salt until they are tender and just starting to turn golden. Add 2 cans (any kind) of beans (rinsed and drained)* along with some garlic powder, fresh ground pepper, and about a tablespoon or so of hot sauce. Shimmy the pan around and add a box of stock (chicken or beef if you are not doing the veg*n thing, vegetable if you are). Bring to a boil and then gently (GENTLY DAMN YOU) stir in 2 or 3 cups of left over (or pre-) cooked rice. Cover and simmer on low heat for about 20 minutes, until the flavors are combined. Eat.

It’s fucking delicious.

Huh, I just realized I probably could have cooked rice right in there if I didn’t already happen to have left over rice on hand. Well. I guess that’s something I could do in the future. Anyway, enjoy!

*Or you can use dried beans which you have already softened. I can’t seem to get the hang of that shit, so I use canned.

 

 

Day 1, Completed in 2013

Happy New Year to one and all! Look at me, starting off 2014 with a blog post.

2013 was a slow year for knitting. I had a pretty rough pregnancy and then I was busy with my most important FO. Besides, now that we live in Florida, my enthusiasm for woolen things has waned somewhat. I have so much wool. *sigh* I did manage to finish, well, cast off in any case, that shawl I’d been working on for forever. It makes a pretty decent baby blanket, if I do say so myself. I’m hoping to get back into knitting/crafting this year, though, and maybe even start blogging regularly again! Wouldn’t that be something!

This is the Best Goddamned Gluten/Dairy/Soy-Free Pie in the History of Pies

I have been trying, for the last few Thanksgivings, to find a decent pumpkin pie recipe that will work with all of our food allergies. I found a pretty good recipe for the filling, but an even serviceable pie crust has remained an elusive quarry, until now. The two recipes I riffed off of can be found here and here. Here’s my version:

Pie Crust (makes 2 9″ gluten/diary/soy-free pie crusts):

160 grams gluten-free all-purpose flour mix (usually I use Bob’s Red Mill, but right now I have a mix I’ve been working with that has amaranth, sorghum, arrowroot starch, and potato starch. It worked great)

150 grams coconut flour

40 grams almond flour

1/2 tsp salt

168 grams (6 oz) coconut oil

50 grams sugar

63 grams beaten egg (for me this was 3 eggs with several spoonfuls removed)

Ice water

Combine the flours. You can use a sifter, or put them all in a bowl and whisk them together like I did. Then I whisked in the salt.

Cream the coconut oil and the sugar. I used my stand mixer, but you can use a hand mixer or a spoon. Whatever works best for you.

Add the egg, and some of the flour, mixing to combine. Then add the remaining flour. Don’t forget to scrape your damn bowl!

What I ended up with at this point was exactly like gluten-full pie crust after you cut the fat into the flour. I split this crumbly mixture into 2 separate bowls (using my kitchen scale) and into each I added enough ice water (a little at a time) to form it into a ball. There is no reason you couldn’t do this before dividing it in half. Roll each half into a 9″ circle between sheets of plastic wrap and then move it to a cookie sheet and refrigerate for at least an hour. NO CHEATING.

When you’re ready, get your sheets of dough out of the refrigerator and, if they are stiff (mine were like planks), allow them to rest until they are pliable before transferring them to your pie plates. If you get any cracks, just pinch the edges back together. Prick with a fork before baking (something I almost always forget to do!)

Pumpkin Pie Filling (makes enough for one gluten/dairy/soy free-pie, double if you want to make 2)

1/2 cup brown sugar, firmly packed

1/4 cup white sugar

1 tsp ground cinnamon

1/2 tsp ginger (I use the dehydrated whole ginger root from here and grate it into the sugars with my Microplane.)

1/4 tsp nutmeg (I use whole nutmeg and grate it with the Microplane.)

1/2 tsp salt

2 large eggs

1 15 oz can pumpkin

1 tsp vanilla extract

1 cup canned coconut milk (I use the full fat kind, but “lite” will work fine too)

Preheat oven to 425°

Whisk together the sugars, spices, and salt in the bowl of your stand mixer. Add eggs, pumpkin, and vanilla, and coconut milk. Mix on medium until smooth.

Pour into your prepared (unbaked) pie crusts and bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for 50-60 minutes, or until a knife inserted into the center comes out clean. It will probably look a little wibbly-wobbly in the center, but it will set as it cools. Let it cool for at least 2 hours. NO CHEATING.

OMFG THIS PIE IS FUCKING AWESOME. This is the first gluten-free pie crust recipe I have found that actually works the same way as a gluten-full crust. I was able to roll it out and get it into the pan without it being too sticky and it didn’t crumble to dust when I cut and served the pie. I feel like I can actually make a covered pie now! I can make pocket pies! I am ridiculously, obscenely, excited. And the filling is AMAZEBALLS. Creamy, custardy, smooth, and perfectly pumpkiny. OM NOM NOM NOM NOM.

One final note, the egg in the pie crust makes it more susceptible to burning, so if you have (or can get) a pie crust shield, I highly recommend it. Or not. I mean. Pie crust that’s a bit dark on the edges never hurt anyone. Besides, you’re not fucking Martha Stewart so stop Instagraming that shit and eat it.

Although, to be fair, this photo is at least a little better than anything Martha Stewart took without a food stylist.

Too Fast

Life marches on, as they say, and things at chez moi have been busy but fun. The Bigs have been taking a weekly nature class down in Ft. Lauderdale and Talia has been growing big and fast. Today she is 207 days old, or 6 months and 24 days. She is a proficient crawler and can pull herself to standing and cruise along the furniture. I’m serious. The last couple of days she has been practicing standing without holding onto anything. I anticipate walking by Christmas (or the New Year at the latest).

baby, staaaaaaaahp

And finally I’ve started been knitting again. I cast on and finished this pretty shawl to throw over Talia’s shoulders if we ever get any cooler weather here.

[ravelry]

I didn’t really have much of this hand spun  from last year’s TdF so basically it’s just the first half of Grandmother’s Favorite Dishcloth, knited until I ran out of yarn. It’s soft and cozy and should keep her shoulders nice and warm when those cold northern winds start to blow through and bring the temperature down below 75°. And yes that is considered cold down here. Stop laughing, it really is! Really!

Been Busy

This poor blog which I’ve barely touched in a year. My poor knitting projects which have laid idle for months. It’s been kind of busy around here, as you can imagine and I wonder how anyone will find read these posts anyway now that google no longer supports reader. Then again, maybe that’s for the best and I will start writing for myself again, like I did back when my blog was good. Anyway, in the meantime you can always find me tweeting @kniterrupted. It seems the most I can manage right now.

And then this happened…

I know it’s been a very long time since my last post. All I can say is that it’s because reasons. The biggest reason is this:

Talia Jayne was born on April 29th, 2013. She was 7 lbs, 2 oz, and 19 inches long. She is a very calm, chill little baby. The perfect addition to our family.