Happy Holidays!

Today, I'm making "Christmas Orange Marmalade with Agave" in my kitchen. As I look at my recipe below, I think about the many things you and your family are doing this week to prepare for your celebration. Maybe it will include my orange marmalade! But for sure, I want to thank each of you for the friendship, support, and your interest in "Caroline's No Nightshade Kitchen: Arthritis Diet."  I'm very grateful to all of you! Wishing you a very special and loving Christmas!

Be well,

Caroline

CHRISTMAS ORANGE MARMALADE WITH AGAVE

This delicious and fragrant orange marmalade creates a lovely hostess gift during the holidays. Christmases past came to mind as I prepared a dozen jars of this jam for loved ones. This recipe is sweetened without sugar, which is replaced with agave.  Happy Holidays!!!!

12 (8oz.) canning jars with lids and seals,

    washed and sterilized

2 ½ lbs. or 8-10 large naval oranges, washed well

1 -2 lemons, zest finely grated and juiced

4-5 cups water, or more as needed

30-36 oz. bottle agave, used for desired sweetness

Wash jars, lids, and seals, then sterilize in boiling water; place on a clean kitchen towel. Slice oranges with a mandoline, food processor, or by hand to 1/8 inch pieces. Thin is important. Stack orange slices and cut into quarter pieces. Place oranges in an 8 quart pot, add water, lemon zest and juice. Bring to boil for approximately 10-12 minutes. Reduce mixture to a high simmer, stirring often, for about 1 hour or until fruit is very tender, and marmalade thickens nicely. Add 1 cup agave as mixture cooks, and test for sweetness. Add additional agave, as desired, during cooking process. Mixture should reach 222-223 degrees F on a candy thermometer. Oranges will darken to a rich orange color. Marmalade should be a soft gel when done. Use a canning funnel and ladle to fill jars with jam. Marmalade may vary by 1-2 jars. Wipe rims and threads of jars with a moist paper towel. Add a lid and ring, and then tighten each jar. Let cool on kitchen counter before storing in refrigerator. Marmalade can be refrigerated for up to 2 months, but is a treat on Christmas morning. Enjoy!

In case you've not seen "Caroline's No Nightshade Kitchen: Arthritis Diet," thought I'd share the cover with you. Happy Holidays!

I hope this chef in New Mexico finds relief with arthritis, and that she enjoys my recipes. 
All the best! 
Caroline 

"My girlfriend in N.M. ordered her book on Amazon after I told her about it. She's a chef and former restaurant owner, now retired from the restaurant business but continues to test new recipes and serve up wonderful dinners/pastries to all of us on the ranch. She has recently had problems with arthritic pain in her hands. She hopes that eliminating nightshades from her diet will help  control her pain."  L.L.

Caroline's No Nightshade Kitchen: Arthritis Diet is available in Boulder at: 
Boulder Book Store, Alfalfas, and Peppercorn. 
Online please see: Amazon.com and BarnesandNoble.com

Hope you  had a fabulous Thanksgiving, and that you feasted at a table filled with delicious foods, surrounded by family and dear friends.  Blessings on your holiday season.

All the best,

Caroline 

Mushroom Medley Soup    

This hearty mushroom soup was created for Thanksgiving dinner, but it would be lovely anytime throughout the holidays. Hope you enjoy!!

Serves 10.

4 cups reconstituted dehydrated shitake mushrooms

   (follow directions on package and reserve shitake steeping

    water)

12-14 white mushrooms

9-10 crimini or Italian brown mushrooms

Place the mushrooms in a food processor in small batches to coarsely mince. Set aside.

8 garlic cloves, minced

½ large onion, minced

½ stick butter

1-2 tablespoons olive oil

6 cups (mix) beef and chicken stock

Reserved shitake steeping water

¾ cup fresh parsley, minced

2 tablespoons fresh lemon juice

1 -2 tablespoons instant coffee

3 tablespoons dried Italian herb mix

Kosher salt, black and white peppers, to taste

2 cups dry vermouth

3 tablespoons cornstarch in ½ cup cold water

½ cup goat cheese, softened

Seasoned croutons

4-5 boiled eggs. sliced

Sauté garlic and onion in butter to caramelize, then add the mushroom mix and olive oil as needed. Continue to sauté for 5-8 minutes. Add beef and chicken stock with 2 cups steeping water. Add: parsley, lemon juice, instant coffee, herb mix, salt, and peppers. Mix well and bring to a boil. Add vermouth (and additional steeping water if needed), return to boil for 5 minutes. To slightly thicken and for desired consistency, slowly add cornstarch/water stirring constantly. To finish, break goat cheese into pieces and add to boiling soup. Blend well. Serve in bowls or mugs, topped with croutons and egg slices. Serve immediately.

You already know that Boulder is known for some of the finest dining in the region. But did you know this includes "Boulder's Nightshade Friendly Restaurants?"  Over the next several months, I'll feature local restaurants on my blog and website that have been extremely helpful in assisting with ordering food selections that are not only amazing to the palate and to the eye, but are NIGHTSHADE FREE. Their waitstaff and chefs are careful to suggest foods that  do not cause those of us who are sensitive to  nightshades discomfort in any way. The foods they suggest provide exquisite cuisine! Here are favorites that I enjoy and highly recommend.
MATEO     THE LEAF
      RADDA        BLACK CAT
                BRAMBLE AND HARE

Enjoy a fabulous dining experience at one of these fine restaurants soon. They offer gluten and lactose free selections as well. 
Bon Appetite!
All the best,
Caroline  

Some friends asked the other day about the Table of Contents for "Caroline's No Nightshade Kitchen: Arthritis Diet." So, here you are. I hope this gives you an idea of what the book is about and the various types of recipes that are presented. You'll find my history and journey with nightshade foods and arthritis, all kinds of interesting food options, and a little more for your pleasure. I hope you enjoy my book as much as I've enjoyed creating it!
Be well and take good care,
Caroline  


TABLE OF CONTENTS
1. Caroline’s No Nightshade Kitchen: Arthritis Diet
   a. My Simple Story and fourteen year history 
   b. Basics about Nightshades and Their Effect on Arthritis 
   c. Test for Determining Sensitivity to Nightshades 
   d. Let’s Begin 
2. Things I’ve Learned In the Kitchen, 
      and Want to Share with You
3. Appetizers for Festive Starts 
4. Succulent Soups And Stews 
5. Salads for All Seasons 
6. Fish and Seafood to Delight 
7. Chicken with Zest
8. Beef and Pork to Feed Body and Soul 
9. Lovely Vegetables and Vegetarian Entrees
10. Savory Pastas and Grains
11. Eggs for Every Occasion
12. Surprising Pizzas
13. Desserts and Other Fine Finishes
14. Beverages, Sauces, and Other Fun Stuff 
15. Epilogue, Another Side of my Personal Story
16. Caroline Thompson - Life Bio
17. Appendix
18. Index

Last night, a cold snowy night in Boulder, I was talking with a friend about parsnips. There just happens to be a recipe in my new cookbook for "Puree of Parsnips with Scotch Whiskey." Now, does that sound like comfort food? Since I had purchased parsnips earlier in the day, I thought why not. The recipe for this particular dish has the most mellow, yummy flavor, and the slight hint of scotch smooths the parsnips even more. I had extra broth from stewing the parsnips and plan to thin the puree for a lovely soup at dinner tonight.  If you're not a fan of parsnips, you might really like this one though. 
Be well...and stay warm!
Caroline

PUREE OF PARSNIPS WITH SCOTCH WHISKEY

Serves 6-8.

2 lbs. parsnips, peeled and thinly sliced

1 onion, coarsely chopped

4 tablespoons butter, softened

1-2 cups chicken stock

water

1 oz. scotch whiskey

1 teaspoon nutmeg

Kosher salt

In a medium pot, place parsnips over onions, add 2 tablespoons butter, chicken stock, and water to cover (2 inches above vegetables). Simmer until very soft, approximately 30-45 minutes. Add water, if necessary. When done, the liquid should be mostly evaporated. Place parsnip mix in food processor (or use a stick blender in the same pot), with some of the broth. Add remainder of butter, scotch, nutmeg, and salt, to taste. Puree until smooth. Serve immediately. 

Nightshade free

Gluten free

p.s. If you add just a little extra water while stewing the parsnips, you'll have what you need to make a delicious soup the next day.  Reserve some of the liquid before you puree the parsnips.