Low Fat, Dairy Free Mushroom Soup

This soup is very comforting, especially for something that has no butter and cream. I am struggling with gallbladder problems, so I am trying to avoid fats and milk products to minimize the pain. I am getting really sick of chicken by now but still trying to make it palatable. This soup was actually delicious, I would love to eat it even if I were healthy.

Serves 4.

Ingredients:

3 cups sliced mushrooms
2 chicken breasts
2 carrots
1 white part of a leek
a small piece of celeriac (size of half an apple or so)
1/2 red bell pepper
1 stalk celery
1 chicken stock cube
1 cup unsweetened soy milk

1/4 tsp cayenne pepper
2 tsp dried thyme
2 tsp garlic powder
salt and pepper to taste

optional: boiled pasta

mushroom soup 3

Method:

Put the raw chicken breasts in a pot half-filled with cold water and put on low heat. Let is warm up really slowly and after 20 minutes or so, use a sieve or a spoon to skim the protein from the top. It doesn’t taste bad but looks rather awful.

While the chicken is warming up, cube your veggies. Once you skim the broth, take the chicken out and also cube it. Add it back in the soup, together with carrots, celeriac, leek, celery, stock cube and pepper.
Let everything boil on medium heat until the carrots are almost done – around 20 minutes.
After that time, add the sliced mushrooms, spices and soy milk and cook for another 15 minutes.

Add in the cooked pasta just before serving if using.

Enjoy!

mushroom soup 2

Dairy Free Mushroom Pâté

 

I have discovered something terrible. It turns out that I really have no choice but to eat dairy free.

Dairy free.

No Parmesan for me, no Pecorino, no Mozzarella, no cheesecake. I mean.. do I even have to go on? It’s a health thing and it’s not fixable, so here I go. I have been trying to get used to it for a couple of weeks now. I am quite happy to drink coffee with soymilk, use margarine on bread etc., but saying goodbye forever to cheese is proving the hardest. I do come up with different new things to eat to make things better and I realised that when going out, it is good to go to a Chinese restaurant or for sushi as these are the places where avoiding milk is the easiest.

Well, why not have some mushrooms then? At least they are dairy free.

I had a lot of leftover mushrooms and decided to make a bread spread with them. There are so many recipes out there with cream cheese, butter etc. Needless to say, I had to come up with my own version and I think it is delicious. It feels very creamy in your mouth and it is, to be honest, quite a fancy topping for your bread.

mushrooms

 

Ingredients:

3 Tbsp margarine
1/2 a big onion
3 garlic cloves
4 cups of slices mushrooms
1/4 cup red wine
1 tsp dried thyme
1 tsp dried parsley or two sprigs of fresh leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper
a pinch of cayenne pepper

 

Method:

Melt margarine in a pan and add chopped onion to cook until soft. Add chopped garlic and all the mushrooms.

Sprinkle salt and other spices on the mushrooms. You will see that they will release a lot of liquid into the pan.

Add wine and cook on low heat for around an hour or until all the liquid has evaporated.

Blend the mixture until smooth.

 

Yummy!

 

 

Focaccia

This recipe is just the answer to your prayers about focaccia. It’s an opportunity to stick your fingers in the dough to make holes. It’s the delicious, aromatic bread to stuff your face with. It’s everything you ever wanted!

I made this for my boss who ate like a tonne of it straight away. I had to make more.

So, yeah. I recommend it truly and honestly. Don’t be afraid of the mighty focaccia.

This beauty takes its sweet time rising. But what else would we be doing in life? Isn’t being the slave and invested carer of this delicious bread the best fate we can really achieve?

foca2

Ingredients for the dough:

 

3 1/2 cup all purpose flour

2 tsp dry yeast

1 Tbsp sugar

1/2 tsp fine salt

1 3/4 cup warm water

2 sundried tomatoes

 

Ingredients for the oil:

 

1/2 cup olive oil

2 minced cloves of garlic

1/2 tsp thyme

1/2 tsp rosemary

1/2 tsp basil

1/2 oregano

coarse salt

foca1

 

Mix the dough ingredients with a spoon until combined. The dough will be sticky like hell, so just mix with a spoon and cover with plastic wrap. Leave to rise for 1 hour.

In the meantime combine all the ingredients of your oil, except the salt. If you have any of the herbs fresh, go for it, mince them and use. If you only have dried herbs, use those. Fresh is always better but I rarely have all these plants around the house. One or two at most…

After 1 hour spread baking paper on a baking tray. Gently press the air out of the dough and tip it over on the baking paper. Spread it more or less evenly on the tray. Don’t roll it or handle it too much. This dough is like a cat, too independent to accept cuddles. Cover with plastic wrap again and leave for 15 minutes.

foca4

Make holes in the dough using your fingers. It’s a good idea to dip your fingers in the oil you prepared to avoid the dough sticking to your fingers.

Leave under wrap for another hour to rise.

Preheat the oven to 200C/400F.

Cover the focaccia with the oil mixture. Follow with coarse salt.

Bake for 15 to 20 minutes – until golden brown on top.

 

Devour!

foca6

Have it with mozzarella maybe, some sliced cucumber, tomato, some delicious leaves like rocket/arugula. Have it with parma ham, with olives, with whatever tickles your fancy.

It freezes well. You can microwave it, but do always put a little container/glass of water in the microwave with it so it doesn’t dry out. And don’t microwave for very long.

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

 

Very Low Fat Carrot & Apple Loaf

Where I come from carrots always went with apples. I remember my grandma grating an apple and a carrot and giving it to me in a glass like the best snack ever. So I just had to come up with a cake recipe that would marry these two sweet friends.

 

This cake has no added fat, no butter, no oil. The only fat comes from egg yolks and a tiny bit from flour. I calculated the nutritional information of this loaf dividing it into 12 slices. I learnt that each slice should have around 120 calories and just 1 gram of fat so that is pretty amazing. I am not advocating to remove fat from your diet but if you have to, for some reason, this is a cake you can still eat. So there. Enjoy this delicious, very low fat treat!

carrot & apple loaf

 

Ingredients:

3 eggs

3/4 cup sugar

3/4 cup applesauce

1 tsp vanilla extract

1 1/3 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ground cardamom

1 cup grated carrots

1/2 tsp fresh ginger (optional or can be replaced with dried ginger)

1/4 cup raisins (optional)

 

Preheat the oven to 160C/320F.

Prepare a loaf pan.

carrot & apple loaf

In a bowl of an electric whisk place eggs and start beating on high speed.

Keep gradually adding sugar and beat until the mixture is perfectly smooth.

This mixture will not stiffen as there are yolks there, so the whites will stay liquidy.

Add applesauce and vanilla extract and mix with a spatula.

In a separate bowl mix flour, baking powder, salt, cinnamon & cardamom.

Instead of grating carrots, you can put them in a food processor like I do. I also add the piece of ginger in there to process together with carrots.

To finish off, blend the dry ingredients, the egg and sugar mixture, carrots & raisins in one bowl.

Do it gently by hand, just folding the ingredients into each other and not overmixing them.

Once there are no more streaks of flour, pour the mixture into the loaf pan.

Bake for 50 minutes or until the cocktail stick comes out clean.

 

carrot & apple loaf
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Easy Kale, White Bean & Potato Soup

Winter is getting closer and everybody starts talking about kale and putting it in recipes, right? They have a point, since kale is in season now and it is the least bitter when grown in cold temperatures.

And, as I am a bit of a nerd when it comes to nutrition, I went ahead and checked that kale has some amazing amounts of vitamin K, A and C. If you make this soup and eat it and then want to feel extra, especially good about doing it, have a look at this link. It explains a lot about the benefits of kale. World’s Healthiest Foods – Kale

The beans aren’t just a filler either, I used lima beans and found some awesome info about them on that website. Have a look for some info on whatever beans you use.

This is a recipe for a hearty, warming autumn soup. Even though it does not contain meat, it leaves your belly satisfied and full.

 

This amount serves 4.

kale & bean soup

Ingredients:

2 Tbsp olive oil

1 onion, finely diced (I use a food processor)

2 cloves of garlic, minced

3 potatoes, peeled and cubed

1 carrot, cut lengthwise and then chopped

1 vegetable stock cube

2 celery stalks, chopped

1 tsp Herbes de Provence

1 tsp marjoram (use oregano if you have no marjoram)

1/2 tsp salt

1 can white beans (lima/haricot/navy, whatever is easiest to get)

2 cups kale, finely chopped

1 1/2 liter water form the kettle

salt & pepper to taste

kale & bean soup

 

In a pot, heat the olive oil and add onion and garlic. Let cook for a couple of minutes until the onions soften.

Add the cubed potatoes and carrots. Stir to coat with oil and continue cooking for another 5 minutes.

Pour the water in and follow with celery, herbs and bring into a rolling boil. Cook for 15 minutes or until the potatoes are almost ready.

Add kale and drained and rinsed beans and cook for 5 more minutes, just enough for all the flavours to blend.

Check the taste and add more salt if needed. Season with freshly ground pepper.

Delicious served with rolls.

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

3 Ingredients Banana Pancakes

I refuse to make Halloween recipes posts!

I come from Poland, where when I was growing up, Halloween was heard of but certainly not celebrated. I am just that old. And I remember very well, when I first saw Halloween in Chicago, what a shock that was, all these pumpkins and skeletons out on people’s lawns seemed such overkill. Awesome overkill, I must add. And I remember as well, my first Halloween in Ireland, when a coworker showed up in a full pirate costume to his office job. I barely knew what to say, that’s how surprised I was. There were more people showing up dressed up that day and some years later I was happily dressing up with them too. I have absolutely nothing against Halloween. It’s an awesome, happy holiday.

But I am just totally inexperienced in it, and I often feel like I don’t understand it. So whenever I try to do something for Halloween, I feel like I totally don’t know what I am doing. For this year’s Halloween post, I wanted to make muffins with red cream cheese filling. It was supposed to look like blood. Blood in muffins, I don’t know. Is that a good idea? Or not at all?

So I started experimenting and whatever I added to cream cheese, it came up cute, pastel pink colour, which would be great for a 4 year old girl’s cake or something. Not the colour of blood, certainly. I tried red food colouring, until I ran out of it, I tried cherry juice, red currant juice. Forget it, I ended up with cutsie pink muffins.

And that was my best idea anyway…

So I decided that I should stop pretending that I know anything about Halloween and trying to make something I don’t know how to make. This is too much BS. So instead, you’re getting this recipe: banana pancakes. They are sweet, delicious, they taste like bananas and you can eat them on all days of the year, Halloween or not.

 

banana1

Ingredients:

3 ripe bananas

4 eggs

1/4 cup flour

icing sugar for decoration

1 Tbsp oil or butter for frying

 

Peel bananas and mash them in a bowl until more or less smooth. Add eggs and flour and whisk until the mixture is uniform.

Heat the butter in a pan and pour the dough in small portions. These pancakes are best when they are not too big and not too thick. Small pancakes are easy to flip and stay in one piece much easier.

banana3

 

Sprinkle with icing sugar and enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Sparkling Wine Jelly

This recipe can be made with both rosé and white sparkling wine. I came up with the idea when I opened a bottle of sparkling rosé and it turned out that I was the only one who liked it. Drinking a whole bottle of wine alone is not really the best thing to do on a random Wednesday night, so I used the leftover for this recipe. It does not reduce the alcohol content but at least you can say you’re eating dessert…

If you’re planning to make this for some special event, keep in mind that it takes a good while to set, that’s why I put the recipe in the ‘Overnight’ category.

Ingredients:

2 cups sparkling wine

1/4 cup sugar

1 cup water

4 leaves gelatine

 

Pour the wine into a bowl and place gelatine leaves in the wine.

While the leaves are softening, pour the water into a small saucepan and add sugar. Put on high heat, stir to dissolve the sugar and allow to start boiling. Once the water has boiled, transfer the gelatine leaves from the wine to the water and whisk to dissolve all of the gelatine. Do not get disheartened, all of it will get dissolved. Once that is done, pour the water, gelatine, sugar mixture into the wine and stir to combine.

Pour into glasses and place in the fridge to set. Let it stand for minimum 8 hours.

 

Sparkling Wine Jelly

Enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.