Monday, November 28, 2011

{ Fruit of the Goddess Pie }

I tried making an apple pie for the first time this year after finding out
about the pumpkin shortage. This pie didn't turn out well enough for
me to worry about adding the recipe here. It was rated about a 2/5 or 
less, so I need to edit the recipe some. Probably less apples and a lower,
longer baking time. Once I get it right, I'll post it, because it came
out quite lovely, despite the crispness of the fruit. Also, I'd like to
combine cranberries into this recipe as well.

{ Amarant Soup }

This soup was made on the whim one day when my sister and I wanted some vegetables and some soup. It turned out amazing and we both polished off the entire pot in a day! Makes great leftovers.

1 c. frozen spinach
2-3 c. chicken broth
1 c. drained cannelloni beans
1 c. chopped pre-cooked chicken (or other poultry)
1 t. dried or fresh sage
3 bay leaves (to be removed before serving)
½ t. oregano
1 cube of chicken bouillon

  1. Combine spinach and broth in a medium cooking pot. Boil, then allow to simmer for 5 minutes, covered or until spinach is to desired tenderness.
  2. Combine remaining ingredients. Cook on medium/medium-low heat until your pasta is to desired tenderness.
  3. Serve with crusty bread for dipping.
Unknown amount of servings. 3 people rated this recipe 5/5.

Note: For a gluten-free version, use potatoes instead of pasta: Simply chop and boil in the broth until tender, then add spinach and continue with the above steps, skipping step 3.
For a spicier version, use a mixture of cayenne, chipotle and white pepper to taste. For cilantro lovers, replace the white pepper with a generous helping of fresh cilantro and a light squeeze of lime.