Butternut Squash and Parsnip Soup with Maple Bacon Crumbles

Personal Chef Austin Texas

The fall is upon us again and you know what that means….. Root veggies. I love the fall as usual as most who follow our blog know that already. It is football season, and usually cooler weather is upon us as well as the holidays are right around the corner too. I love to have a nice hearty soup when the weather gets cooler it is a nice way to warm up and always a comforting dinner after the day is done. Everyone seems to like a good butternut squash soup, I just wanted to ass some parsnips to the recipe but you can go all the way with butternut squash if you prefer to omit the parsnip. I have actually made the soup with carrots and parsnip without the butternut squash it was rather sweet but still tasty.

 

Ingredients:

6 cups chicken broth

2 pounds butternut squash diced

1 pound of rinsed and diced parsnip

1/2 onion small diced

1/2 cup of cooked maple bacon

2-3 sprigs of thyme, stem removed

1/2 – 1 cup of heavy cream

1/2 tsp of allspice

1/4 tsp of ginger

salt and pepper to taste

Directions:

1. Sauté 1/2 sliced onion with a pinch of thyme in butter until soft. Add salt, pepper, 2 pounds diced butternut squash, 1 pound of parsnip diced, and 6 cups chicken broth along with the spices. Simmer until tender, then puree.

2. When pureed add the cream and stir until blended, salt and pepper to taste.

3. Top with crumbled bacon and serve.

 

Homemade Pumpkin Spice Syrup

Personal Chef Austin Texas

Pumpkin Spiced Syrup

Ingredients
2 cups water
1 cup brown sugar
1 cup granulated sugar
1/4 cup pumpkin puree
2 tablespoons of butter
1 tablespoon cinnamon
1 teaspoon vanilla bean paste
1/2 teaspoon ground ginger
1 teaspoon allspice
1/4 teaspoon nutmeg

Instructions:
1. In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
2. Turn the heat down to low and whisk in the dry spices and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
3. Remove from the heat and strain through a mesh strainer lined with cheese cloth.
4. Add 2 tablespoons of butter and melt it in. Then add the vanilla bean paste stirring to incorporate the milk solids and vanilla paste.
5. Allow the syrup to cool to room-temperature.
6. Use it immediately on some fresh pumpkin pancakes or store in a mason jar, or airtight container in the refrigerator, this should last about a month if it is not used up by then.

Coffee Crumb Cake

Coffee Crumb Cake

Cake? Healthy? Yup! This
mid-morning snack is made with whole grains and antioxidant rich
blueberries, raspberries, or cranberries — all heart-healthy and loaded
with fiber to keep you feeling full, says Brennecke.

Ingredients:

1/3 cup steel-cut oats

3 tablespoons whole wheat flour

3 tablespoons firmly packed light brown sugar

1/4 teaspoon ground cinnamon

Pinch sea salt

1 tablespoon canola oil

5 tablespoons plus 1 teaspoon unsalted butter

1/4 cup low-fat cream cheese

1 1/3 cups evaporated cane juice

3 large egg yolks

1 teaspoon pure vanilla extract

2 cups unbleached all-purpose flour

2 1/2 teaspoons aluminum-free baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 1/4 cups buttermilk

1 pound fresh blueberries, raspberries, or cranberries

2 cups chopped pecans

Prep:
1. Preheat the oven to 325 degrees F. Lightly spray a 10-inch round cake
pan with canola oil spray and dust with all-purpose flour.
2. Combine the oats, flour, brown sugar, cinnamon, salt, and canola oil in a medium bowl and mix well. Set aside.
3. With an electric mixer, cream the butter, cream cheese, and cane
juice in a large mixing bowl. Add the egg yolks and vanilla and beat
until just combined.
4. Sift together the flour, baking powder, baking soda, and salt in another large bowl.
5. Add half the flour mixture to the butter mixture and mix briefly. Add
3/4 cup of the buttermilk and mix briefly. Add the remaining flour
mixture and mix until just combined. Add the remaining buttermilk and
mix until just combined. Do not overmix.
6. Pour the batter into the prepared pan and top with the blueberries.
Sprinkle the crumb topping and pecans evenly over the top of the batter.

7. Bake for 30 minutes. Rotate the cake 180 degrees and bake for an
additional 20 minutes, or until a toothpick inserted in the center comes
out clean. Cool on a wire rack until the cake pulls away from the pan.
Cut into 16 slices to serve.

Each serving contains:

310 calories

45 g carbohydrate

13 g fat

5 g protein

229 mg sodium

2 g fiber

Source:totalbeauty.com

My Personal Website http://chefshelleypogue.com
My Blog chefshelleypogue blog
My Facebook Page https://www.facebook.com/TheTexasFoodNetwork

Pumpkin Crunch Yummy


Pumpkin Crunch

This yum-o option is loaded with
omega-3 fatty acids, “good fats” that have been shown to improve our
bodies’ sensitivity to insulin, which in turn can make our bodies better
at using stored body fat for energy. Also, the combination of protein
and carbohydrates promote fullness, she says, which means you’ll consume
fewer calories overall.

Ingredients:

1 cup pumpkin seeds

1 1/2 teaspoons canola oil

2 tablespoons pure maple syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/2 teaspoon sea salt

1 1/4 cups dried cranberries

Prep:
1. Preheat the oven to 300 degrees F. Lightly spray a baking sheet with canola oil spray.
2. Toss the pumpkin seeds and canola oil in a small bowl. Spread the
coated seeds evenly on the baking sheet. Roast for 20 minutes, or until
almost dry.
3. Place the pumpkin seeds in a medium bowl and stir in the maple syrup until coated.
4. Combine the cinnamon, nutmeg, allspice, and salt in a small bowl. Add
the spice mixture to the pumpkin seeds. Stir to combine.
5. Return the pumpkin seeds to the baking sheet and roast for 15
minutes, or until dry, stirring occasionally. Turn the pan several times
to ensure even roasting, checking frequently — seeds burn easily. Set
aside until completely cool, about 30 minutes.
6. Combine the seeds and dried cranberries in a large bowl. Store in a tightly sealed container.

Each serving contains:

125 calories

13 g carbohydrates

7 g fat

4 g protein

123 mg sodium

1 g fiber

Source: totalbeauty.com

My Personal Website http://chefshelleypogue.com
My Blog http://blog.shelleypogue.com
My Facebook Page https://www.facebook.com/TheTexasFoodNetwork

GLUTEN FREE–LEMON BUTTER BARS

GLUTEN FREE–LEMON BUTTER BARS

I have been trying to locate more gluten free recipes. I am going to start trying to have more of a gluten free lifestyle myself. So stay tuned and I will have some original recipes of my own soon.

Crust:
1 cup Gluten-Free Flour Blend (see below)
1/2 cup Land O Lakes® Butter, softened

1/4 cup sugar

Filling:
3/4 cup sugar
2 Land O Lakes® All-Natural Eggs
3 tablespoons lemon juice
2 tablespoons Gluten-Free Flour Blend (see below)
1 teaspoon freshly grated lemon zest
1/4 teaspoon gluten-free baking powder

Topping:
Powdered sugar

DIRECTIONS:
Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat
at low speed, scraping bowl often, until mixture resembles coarse
crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake
for 15 to 20 minutes or until edges are lightly browned.

Meanwhile, combine all filling ingredients except powdered sugar in
small bowl. Beat at low speed, scraping bowl often, until well mixed.
Pour filling over hot, partially baked crust. Continue baking for 18 to
20 minutes or until filling is set.

Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.

Gluten-Free Flour Blend:
To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch,
1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate
amount for recipe; store remainder in container with tight-fitting lid.
Stir before using.

*This recipe was developed using
alternative flours and other products labeled as “gluten-free”. To date,
the FDA and USDA have not defined the term “gluten-free.” Therefore, to
the best of our knowledge, the ingredients in our Process Cheese
(example: American Process Cheese) and our natural dairy products
(examples: natural cheese and butter) do not contain gluten.

Calories: 150
Fat: 6g
Cholesterol: 40mg
Sodium: 65mg
Carbohydrates: 22g
Dietary Fiber: g
Protein: 1g

Resource: landolakes.com
My Personal Website: chefshelleypogue.com
My Blog: https://thetexasfoodnetwork.wordpress.com/
My FaceBook Page: The Texas Food Network


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Brie Tartlets with Spiced Cranberry Apple Chutney Recipe

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Gluten-Free Thanksgiving Dressing Recipe

Gluten-Free Thanksgiving Dressing Recipe

Ingredients:
8 cups cubed Gluten-Free Walnut Rosemary Bread OR your favorite GF bread (1/2 inch cubes. crust removed)
1/2 cup butter (1 stick)

2 cups chopped onion- Walla Walla or other sweet variety if possible
2 cups chopped celery with leaves
1/2 cups chopped fresh chives
3 tablespoons minced fresh sage
1 tablespoon minced fresh thyme
2 lightly beaten large eggs
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 cup gluten-free chicken broth

Preparation:
Preheat oven to 350°

Spread bread cubes in one layer on 2 large baking sheets. Bake for about 12 minutes or until cubes are dry, but not browned.

Allow bread cubes to cool. Place cooled cubes in a large mixing bowl.
Melt butter in a large saucepan over medium high heat. Add onions and
celery and sauté for about 10 minutes or until onions are translucent,
but not browned.

Add herbs to vegetables and sauté an additional 2 minutes.
Add vegetable herb mixture to bread cubes and stir to mix.
Pour lightly beaten eggs into mixture and stir to blend.
Add salt and pepper and stir to mix.

Add gluten free chicken broth and stir to thoroughly combine all
ingredients. If the stuffing is too dry, add more broth, 1 tablespoon at
a time, being careful not to overdampen or stuffing will be soggy.

Transfer stuffing to a buttered 13×9 inch baking dish and bake for approximately 50 minutes or until the top is golden brown.

Tips: If you like a heavily flavored stuffing, add 1 tablespoon of
gluten free poultry seasoning to bread cube mixture before baking.

Test flavors and moisture content- Melt 1 teaspoon of butter in a small
skillet. Over medium heat, add 1 tablespoon of stuffing and cook just
until golden brown. Taste and add more herbs, salt or pepper if needed.
If the dressing seems too dry try adding another egg. Too much broth can
make the dressing soggy.

Always make sure your work surfaces,
utensils, pans and tools are free of gluten. Always read product labels.
Manufacturers can change product formulations without notice. When in
doubt, do not buy or use a product before contacting the manufacturer
for verification that the product is free of gluten.

Resource: glutenfreecooking.about.com
My Website http://chefshelleypogue.com  Personal Chef and Catering, Austin, Texas
Face Book Page https://www.facebook.com/TheTexasFoodNetwork
twitter :  @chefshellp
Word Press Blog: https://thetexasfoodnetwork.wordpress.com/