Spicy-Parsnip-Soup-10

Parsnip Soup

Even in the dead of winter, Frankie's strives to support local farmers using local meats, baked goods (from our own bakery) and produce year round.  Everything from a produce perspective right now revolves around cabbage, potatoes and root vegetables (such as carrots, beets and parsnips) to name a few.
Here is a recipe for Parsnip Soup that uses the whole parsnip.  Root and all.  This is a "whole" food soup, which we regularly feature at the restaurant.

Ingredients

1 bunch of peeled, scrubbed and chopped parsnips (don't forget to save the peel).

2 onions.

6 cups of water.

2 clove of garlic.

2 Tbsp. Olive oil

Salt and pepper to taste.

 

Directions
Take peelings from parsnips, 1 chopped onion, garlic and water.  Combine in a pot and simmer slowly for 1.5 hours. (This is your stock)

In another pot; Dice other onion and sautee with olive oil and minced garlic. Chop parsnips and add to the pot.  Stir together and add stock.  Cook until tender and puree in a food processor or blender.  Season to taste and serve hot.

Gingerbread Men/House

gingerbreadmen

Whenever my grand kids come over for a visit on the eve of a special celebration, they invariably ask if they can make gingerbread cookies. Easy to roll out and cut into shapes, they can make any celebration a yummy one!
Not only are these cookies delicious, they are vegan, nut free and of course, gluten-free. Decorate with your own style and creativity. So, look out March Break! Easter! And 'You know who's Birthday!'

(Extra dough and cookies can be frozen.)

 

FRANKIE'S GINGERBREAD COOKIE DOUGH

1⁄2 cup shortening
1⁄2 cup sugar
1⁄2 cup dark molasses
1⁄4 cup water

2 1⁄2 cups Frankie's All Purpose Flour

pinch of salt
1⁄2 tsp baking soda
2 tsp. Cinnamon

Read more ...

quinoacereal

Quinoa Cereal.

Every morning a warm bowl of porridge is always great to start the day, but when sloppy, gummy oats is all you get, which you want to drown in maple syrup, brown sugar and everything else you can find to make it edible, sometimes finding a healthy, and in my opinion, a tastier alternative.

  • Ingredients:
  • 1 cup Quinoa
  • 2 cups Milk (I use Soy milk, but Rice milk also works)
  • 2 cups of water
  • 1 teaspoon cinnamon or one stick broken in half.

Directions:

Combine ingredients in a large pot and bring to a boil.  When boiling, turn down to low boil and watch for ten minutes.  When the quinoa is cooked (you can tell when it doesn't look like seeds anymore) you're done.  Take it off the heat and enjoy with fresh fruit, preserved fruit, raisins, cranberries... pretty much anything.  I drizzle just a tiny bit of pure maple syrup on mine.  It also re-heats really well.