Wednesday, January 11

{Sweet Herb Bread & Deux Potato Soup}


Happy 2012 to you all! It's a fresh new year for us and I am excited to see what's in store.  More opportunities to create, capture and write seem to be in the near future for me, so I have a feeling this may be an extra enjoyable year!

I am beginning this year as a happy newly wed learning to cook for two.  It's a bit different to cook for a husband that can eat just about anything....I'm quite the opposite!

This past weekend we hosted our first little party in our new apartment and it was a ball.  The people were lovely, the atmosphere was cozy and the food was tasty.  All in all, a wonderful evening! I served two savory soups, two freshly baked breads and hot dinner rolls.  One of the soups was a particular hit, the Deux Potato soup.  The bread I paired with it was also a favorite, so I decided to share!

Both original recipes are from a wonderful cookbook called Welcoming Kitchen: Delicious Allergen & Gluten-Free Vegan Recipes by Kim Lutz.  Her recipes are simple, easy and flavorful.  I altered each of them to suit my tastes, but follow the link to get a hold of her book and the originals if you are interested.  

{Sweet Herb Bread}

3 Cups of Bob's Gluten-Free All Purpose Flour
1/2 tsp Xanthan Gum
1 1/2 tsp Gluten-Free Baking Powder 
1 1/2 tsp Sea Salt
1/2 Cup Raw Organic Cane Sugar

1 Bottle (12oz) Gluten-Free Beer
1 tbsp Italian Herbs Seasoning (Oregano, Thyme, Paprika, Garlic, Marjoram, Basil, Rosemary, etc)
Olive Oil
Sprinkle of Rosemary

In a large bowl whisk the first 5 ingredients together.  Pour and mix in the GF Beer. Stir your Italian Herb Seasoning into the batter and then pour it into an oiled bread pan.  Drizzle Olive Oil lightly over the top, spreading it evenly with a small spatula.  Sprinkle with Rosemary to your desired amount.  Bake at 375 degrees for 35-40 minutes (depending on the consistency of your oven!).  Remove once the loaf has risen and is slightly golden.  If you are uncertain, test it by inserting a toothpick or butter knife into the loaf.  If it comes out clean your loaf is ready. Allow it to cool for 30-45 minutes, then serve!

{Deux Potato Soup}
4 Medium Sweet Potatoes or Yams
8 Gold Yukon Potatoes
3 Vegan and GF Bouillon Cubes

To taste:
Freshly Ground Pepper
Sea Salt

To thin or add creaminess:
Vanilla Almond Milk

Peel Sweet Potatoes and/or Yams.  Chop all Potatoes into chunks.  Dump into a large stockpot.  Fill pot with water until Potatoes are covered and add Bullion Cubes.  Bring the water to a boil, cover pot and then reduce heat to a simmer for around 20-30 minutes.  Continue until Potatoes are soft. Place 3/4th of batch into a food processor and blend until a thick soup. Pour back into pot with other 1/4th of chunky Potatoes.  Stir until thoroughly mixed, then add the Spices and Almond Milk to your preferred taste.  Simmer for 5-10 minutes.  Serve soon after with a slice of Sweet Herb Bread! 




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