Mushroom Bisque

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You will NEVER have soup from a can again after you’ve made this! Fall is coming in full swing here in PA and tonight it’s mid-50s and drizzly, so this ended up being the perfect dinner for us.

If you prefer a chunkier soup, just chop some extra mushrooms and stir then in at the end. I love recipes like this that can be adapted to any preference. This recipe is based on one from Chef Chloe Coscarelli.

I’m loving that there are so few steps to this recipe! Saute the mushrooms, onion and garlic, then transfer to the Blender and let it work its magic!

A few things to note… I’m not a huge fan of anything salty so be sure to adjust the seasonings to your preference. What that means is you might (probably) need more salt than the recipe calls for. Also, the fresh parsley knocks this one out of the park. Mix it in your soup bowl so you get some in each bite. It’s a game changer. The earthy freshness with this smooth soup is unmatched.

Mushroom Bisque
Serve 6

2 tablespoons olive oil
3/4 cup chopped white onion
1 pound white mushrooms
3 garlic cloves, pressed
1/4 cup dry white wine
3 cups water
2 teaspoons seas salt
1/2 cup almond milk
1 envelope Enrichables Pea Protein
black pepper
3/4 cup fresh parsley

  1. Heat the oil in the 12″ Stainless Nonstick Skillet over medium heat. Meanwhile, chop the onion with the Food Chopper and add to the Skillet.
  2. Quarter the mushrooms and add to the Skillet. Saute the onion and mushrooms 5 minutes. Press in the garlic with the Garlic Press and continue to saute 1 minute longer. Add the wine to the Skillet and cook 1 minute more.
  3. Add the water to the Deluxe Cooking Blender. Transfer the contents of the Skillet to the Blender and secure the lid. Turn the wheel to select the SOUP setting and press the wheel to start.
  4. When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the almond milk and Pea Protein. Replace the cap and select Custom Blend. Process for one minute. Remove the Lid and adjust the seasoning with salt and pepper.
  5. Season with salt and pepper. Ladle into bowls and generously garnish each serving with parsley from the Herb Mill and freshly milled black pepper.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

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Chocolate Covered Banana Smoothie

 

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This has become my new favorite and my morning go-to! It’s high in fiber and iron and has ZERO cholesterol. And of course, it always taste better in your favorite insulated cup! Part of why I love this smoothie so much is not only because it’s delicious, but because the sweetness of the dates and cocoa satisfy my sweet tooth so I never have a craving to snack mid-morning. Also, the banana, hemp hearts and greens are filling so I’m not crashing with hunger right at noon. And when I start my day with this smoothie, I have zero brain-fog! Need any more reasons to give this a try? Read on…

Hemp hearts have become my new favorite thing and I’m looking forward to experimenting more with them! They are easily absorbed into the body’s system and are hypoallergenic. They contain omega-6 which can reduce inflammation and they may help people suffering from eczema, arthritis and muscle pain. They also support healthy hair, nails and skin. And that’s just the benefits of the hemp hearts! Check out what the rest of this smoothie has to offer!

I’m also new to dates. I have a weird thing with dried fruits… raisins, prunes, etc. I think it’s a texture thing. I’m not sure but I just can’t eat them. But after ready about putting them into smoothies, I was curious, gave them a try and now I am hooked! Dates contain three powerful antioxidants… Flavanoids which help reduce inflammation and can help reduce the risk of diabetes, Alzheimer’s disease and certain types of cancer. Carotenoids which promote heart health and Phenolic acid which can help lower the risk of heart disease.

Almond butter is a good source of the healthy monounsaturated fats our bodies need. These fats are associated with lowering the risk of heart disease and offers antioxidant action from Vitamin E and helps lower cholesterol.

Bananas… another confession. I’ve NEVER liked them and I would never grab one and eat one. But I know how healthy they are and love them in this smoothie because the banana flavor is very mild. Bananas can help moderate blood sugar levels after meals and can reduce appetite by slowing stomach emptying. Bananas are contain fiber and resistant to starch, feeds your friendly gut bacteria, and we all know a healthy gut is uber important! Did you know that eating a banana several times a week may reduce your risk of kidney disease by up to 50%?

The calcium in spinach can help strengthen your bones and vitamins A and C, fiber, folic acid, and other nutrients fight against colon and breast cancers. Spinach also helps to lower damaging protein levels in the blood and can protect against high blood pressure and heart disease.

Kale is very high in nutrients and very low in calories, making it one of the most nutrient-dense foods out there. It’s super high in Vitamin C and a great source of Vitamin K, an important vitamin that is involved in blood clotting.

I promise that no one will complain that it’s healthy because it takes like a chocolate milkshake… smooth, creamy and decadent! Now it’s probably taken you more time to read the benefits of this smoothie than it takes to make it so grab your blender and get to it!

Chocolate Covered Banana Smoothie
Serves 1

1 cup water
2 tablespoons hemp hearts
5 dates, pitted
1/2 banana
1 tablespoon almond butter
1-1/2 tablespoons cocoa powder
2 cups loosely packed spinach & kale salad greens
6 ice cubs

  1. Add the water, hemp hearts, dates, banana, almond butter, cocoa powder, spinach and kale to the Deluxe Cooking Blender. Secure the Lid, then turn the wheel to the Smoothie setting and press START.
  2. When the timer beeps, press CANCEL. Remove the Lid, add the ice and re-secure the Lid. Turn the wheel to the Smoothie setting and press START.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Pumpkin Spice Latte

Have you ever felt left out? Or watched the cool kids do something you can’t do? That’s how I’ve felt for the last several years watching everyone flash their Pumpkin Spice all over social media. I often wondered what I’m missing out on and if it’s really as good as everyone says it is.

Well, it is. They are all correct. And now I’m one of the cool kids!

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One of the reasons I hadn’t tried the PSL yet is that I try not to consume any caffeine. But then I became a HUGE fan of the Detoxinista blog and she posted her PSL recipe and when I read that I could make it caffeine-free, I was so excited! I based this recipe on hers.

Confession: as I make this today to try it out, it’s 88F outside. Not really Pumpkin Spice weather! But I made almond milk this morning and Sundays are the days I get to hole up in my kitchen and meal prep and test recipes. Plus, in another month when it’s chilly out and we have a roaring fire going, I will cuddle up on the sofa with this in hand and I’ll be a happy pumpkin-spice filled gal!

I made it with 1-cup almond milk and no coffee. You can use 1/2 cup milk and 1/2 cup coffee or 1-cup coffee. It’s entirely up to you and your preference. And blending it in the cooking blender while it heats creates this super smooth and frothy decliciousness.

Here are the directions to make your own PSL in the Deluxe Cooking Blender!

Pumpkin Spice Latte
Makes 1

1/2 cup almond milk (mine was unsweeteend)
1/2 cup brewed coffee
1 tablespoon pumpkin puree
1 teaspoon almond butter
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice, plus more for garnish

  1. Pour the almond milk and coffee into the Deluxe Cooking Blender.
  2. Add the pumpkin puree, almond butter, maple syrup and pumpkin pie spice.
  3. Secure the lid and turn the wheel to select CUSTOM HEAT. Adjust the temperature to 150F and press the wheel to confirm. Adjust the wheel to select 3:00 cook time and press the wheel to confirm and start.
  4. When the blending cycle is complete, remove the lid and pour into a mug. Sprinkle additional pumpkin pie spice on top.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Silky Smooth Vodka Sauce

Sometimes there is just something about a sauce can go with anything… dipping bread into it, served over spiralized veggies… this is one of them. Adapted from Rachael Ray’s You Won’t Be Single For Long Vodka Sauce, this recipe utilizes Pampered Chef’s Deluxe Cooking Blender. No more watching your stove or your sauce. Just sit back, smell the amazing aroma and imagine all of the ways you’ll use this sauce.

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Silky Smooth Vodka Sauce
Makes 7 cups

1/2 cup cashews
water
2 teaspoons olive oil
2 teaspoons ghee
2 garlic cloves
2 shallots
1 cup vodka
1 cup vegetable stock
32 ounces San Marzano peeled tomatoes
1 6oz can tomato paste
1/2 cup water
20 fresh basil leaves
salt and pepper to taste

  1. Place the cashews in a 1-Cup Prep Bowl, cover with water and set aside.
  2. Heat the oil and ghee in the 8″ Nonstick Fry Pan. Using the Food Chopper, finely chop the garlic and shallots and add to the Pan. Saute 2-3 minuets or until soft.
  3. Meanwhile, add the vodka, stock, tomatoes and their liquid and tomato paste to the Deluxe Cooking Blender. Add the shallots and garlic. Lock the lid, select the Sauce setting and push start.
  4. When the time beeps and the display reads ADD, gently remove the Lid.
  5. Drain and rinse the cashews in the Easy Read Measuring Colander. Add the cashews, water and basil to the Blender, replace the Lid and press start.
  6. When the cycle is complete, remove the Lid and taste. Add salt and pepper as desired.
  7. Serve over pasta, spiralized vegetables or as a dipping sauce.

Enjoy!

SHOP MY KITCHEN!

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Did you make this recipe?
Tag @slicedicedish on Instagram and hashtag it #slicedicedish and please leave a review in the comments below!


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Roasted Butternut Squash Soup

I love this soup recipe! It’s so delicious and I just never get tired of it and I hope you feel the same way! With that, when I received my new Deluxe Cooking Blender (coming soon from Pampered Chef!) I knew this would be the first recipe I’d make. This recipe is vegan too!

This new blender has become my new BFF and I have used it almost every single day since it came home to live with me! From morning smoothies to play-doh to black bean burgers to cauliflower biscuits (recipe coming soon!). It has not been a disappointment at all and I’m just in LOVE! And when you get yours, I know you’ll be in love too!

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Roasted Butternut Squash Soup
Serves 4

1 large butternut squash (about 3 pounds)
1 tablespoon olive oil
salt and pepper
2 cups vegetable stock, divided
1 15oz can coconut milk, divided
1 small shallot
2 garlic cloves
1/8 teaspoon nutmeg
1 teaspoon chili powder
2 red apples
1 tablespoon pepitas

  1. Heat the oven to 425F. Peel the squash with the Serrated Peeler and cut into large chunks. Drizzle with the olive oil and brush over the squash pieces using the Chef’s Silicone Basting Brush. Sprinkle with salt and pepper. Place a Reversible Silicone Baking Mat in the Large Sheet Pan. Place the squash on the mat and roast 45 minutes or until the squash is easily pierced with a fork.
  2. Add 1 1/2 cups of the stock, shallot, garlic, nutmeg, chili powder, 1/2 cup coconut milk and squash to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting, then press the wheel to start.
  3. While the soup is cooking, spiralize the apples using the Veggie Spiralizer.
  4. When the soup cycle has ended, stir in the remaining stock and coconut milk.
  5. Divide the soup among four bowls. Add the apple noodles, pepitas and salt and pepper to taste.

Enjoy!

SHOP MY KITCHEN!

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Did you make this recipe?
Tag @slicedicedish on Instagram and hashtag it #slicedicedish and please leave a review in the comments below!


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Mint Chocolate Chip Ice Cream (GF/DF)

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I wasn’t sure about this one. In going DF, so many recipes I come across that use coconut milk taste so coconutty. Which is great if you like coconut. Sadly, I don’t.

But since I made this, I’m thinking this is going to be the base for my ice cream creations from here on out! I can see so many different varieties  with this and I’m excited that the warmer weather is coming. For some reason, I just can’t get into making ice cream when it’s cold outside!

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I’ve found when making ice cream, there are two key steps. Chilling the base in a stainless steel bowl and having a super chilled (24 hours or longer) ice cream bowl. Then you’ll need something good to store the finished product in. I’ve found these to be the best containers.

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Screen Shot 2019-04-15 at 8.12.06 PMMint Chocolate Chip Ice Cream (GF/DF)
Serves 6

2 14oz cans full fat coconut milk
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract
1 drop gel food coloring (optional)
3/4 cup allergen-free mini chocolate morsels (I use Enjoy Life)

  1. Place the base of the Ice Cream Maker into a freezer for at least 24 hours. (It’s best to put it in the back of the freezer away from the door.)
  2. To make the base, pour 1/4 cup coconut milk into a 1-Cup Prep Bowl and set aside. Combine the remaining coconut milk and sugar in the 2-Qt Nonstick Sauce Pan set over medium heat. Warm the mixture, stirring occasionally, until the sugar is fully dissolved, about 2 minutes.
  3. Meanwhile, whisk the cornstarch into the reserved coconut milk until completely dissolved.
  4. Stir the cornstarch mixture into the warmed coconut milk mixture and cook over medium heat until the mixture thickens, about 8 minutes, whisking occasionally. Do not let the mixture boil.
  5. Remove the Sauce Pan from the heat and add the vanilla and peppermint extracts. Add the green food coloring (if desired) and whisk until smooth.
  6. Pour the mixture into the Small Stainless Steel Mixing Bowl, cover with the lid and refrigerate 3 hours or overnight.
  7. When ready to make the ice cream, pour the base into the Ice Cream Maker base, attach the paddle and lid, then set the timer for 15 minutes.
  8. When the timer stops and the paddle stops turning, remove the lid and paddle. Mix in the chocolate chips.
  9. Scrape the ice cream into an ice cream container, cover tightly and freeze until ready to serve.

Enjoy!

SHOP MY KITCHEN!

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Did you make this recipe?
Tag @slicedicedish on Instagram and hashtag it #slicedicedish


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!