Tuesday, February 23, 2010

Better Than Boullion Organic Bases

Better Than Boullion Organic Chicken Base and Organic Beef Base are so good, so full-bodied, so cooked-all-day-long delicious, I may never go back to GFCF boullion packets again!

Better Than Boullion Try them. :)

I have seen both the chicken and beef base jars at Publix and Kroger, as well as our favorite health food store.

Here is their Frequenty Asked Questions page.

Better Vegetable Beef Soup

1 small smoked ham hock (or smoked turkey)
28 oz. can petite diced tomatoes
2 tablespoons GFCF ketchup
3 cups water (or GFCF chicken broth/vegetable broth) **
2-3 tablespoons Better Than Boullion organic beef base (2 - if diluting with broth)
16 oz. frozen mixed vegetables
2 potatoes, diced (if mixed vegs pkg. does not contain them)
*1 tablespoon pure cane sugar (optional)

Place ham (or turkey) in the center of a large pot or dutch oven. Blend beef base with a small amount of veg. or chicken broth. Add to pot, along with remainder of ingredients. Bring to a boil, stirring occasionally. Cover. Gradually reduce heat to low. Simmer for one hour. Ladle soup into bowl and cool for at least 10 minutes before serving.

*I seasoned the ingredients with salt and pepper before I remembered that the beef base is salted. I added sugar in an effort to remedy that, but you may find that it is necessary even if you don't add extra salt to the ingredients.

~ This is soooo much better than the original vegetable beef soup recipe that I posted when I first started this blog. I am almost tempted to remove the first one. Miss B likes this recipe a lot better too, judging by the two pasta bowls-full she just eagerly consumed. (She really misses Campbell's ABC soup. Poor thing!) ~

** EDIT: Someone emailed me to ask why I included chicken/vegetable broth instead of just entirely the boullion base(s) diluted with water in this recipe. Good question! I had some boxed chicken broth in my pantry, left over from before I discovered the boullion bases, and some broth from green beans and potatoes that I made over the weekend in the refrigerator, so I just typed the ingredients that I actally used. But yes, feel free to use only the bases diluted with water instead of broths, if you like. I'm sure that was really confusing! Thanks reader. :) It has been a very long time since I used water as a liquid ingredient for soup. I have always used chicken broth or leftover veg. broth, even with boullion cubes/packets. I guess that comes from watching so much Rachael Ray, "adding layers of flavor." :)

Healthy Top™ Whipping Cream update

Mimicreme Updates

...In addition, Spring will also see the much anticipated release-- HOORAY!-- of our Healthy Top Whipping Cream. (Phew, that was hard-- way hard!!)

Healthy Top will be the first truly Non-Dairy, Non-Soy Whipping Cream made without fractionated (or partially hydrogenated) oils and it will not contain any hidden caseinates...

Ooooh, I can hardly wait for this! :)

July 1, 2010 UPDATE (It's here!): CLICK HERE!

Thursday, February 18, 2010

Oven Roasted Carrots

2 pounds carrots, scraped and trimmed (not pre-packaged baby carrots*)
1/4 cup extra virgin olive oil

*Baby carrots are actually processed Imperator carrots. Imperators are bred to grow faster and ripen quickly. They have only 70% of the beta carotene found in non-processed carrots.

Choose carrots that are close to uniform in size from top to bottom, or, cut carrots in half and then cut larger portions lengthwise, as necessary, until all pieces are approximately the same thickness.

In a glass baking dish or stainless steel baking pan, toss carrots with olive oil, salt and pepper. Arrange carrots in a single layer. Bake at 400 degrees for 45-50 minutes. I prefer 50 minutes cooking time. (If the ends start to brown (caramelize), you probably won't be sorry. :) ) They will shrivel, and also shrink in size quite a bit. Let cool for at least 5 minutes. Salt and pepper to taste. Serves 4-6

~ This recipe was life-changing for me. Seriously! I never knew carrots could be so good. The finished product is to me pretty much lke McDonald's french fries were - irresistible, can't-stop-eating-untl-they-are-gone, crave them daily, etc. If I weren't afraid of turning orange (which can happen, you know) I would have them every single day of my life. So, if you try them and your life changes because of them, don't say I didn't warn you. ;) ~

Oven Roasted Vegetables

1 pound yellow squash, sliced
1 pound zucchini squash, sliced
1 pound yukon gold potatoes, diced
1/3 cup extra virgin olive oil
GFCF lemon pepper

Place vegetables in a large glass baking dish or stainless steel baking pan. Drizzle with olive oil. Season with salt, pepper, and lemon pepper. Toss to coat well. Bake at 400 degrees for 45 minutes. Cool for 10 minutes then stir to completely coat with drippings. Use a slotted spoon (to drain excess oil) to serve. (I usually put a few clean dish towels under one side of the dish/pan so that it is at an incline, to aid in the draining process.) Serves 6-8

~ I find myself going back to these basic roasted vegetables so very often. If I don't have any squash, sometimes I just roast potatoes. If I don't have zucchini squash or potatoes, sometimes I will just roast yellow squash and onions - though my favorite method for preparing squash and onions is in a non-stick frying pan, with GFCF margarine. (More on that later.) Sometimes it just seems easier to put veggies in the oven and let the magic happen there. ~