Here's the latest soup from Caroline's No Nightshade Kitchen....it's a lovely blend of turnip, broccoli, chicken broth and buttermilk. Surprisingly wonderful, if I do say so! Perfect for these cold winter nights. I hope you enjoy! 
xoxo
P.S. Nightshade and Gluten Free.

BROCCOLI AND TURNIP BUTTERMILK SOUP
This is an amazing soup, with surprise and special flavors that blend well with buttermilk. Serves 4-5.
3 tablespoons butter
3-4 garlic cloves, minced
1 medium onion, diced
2 turnips, peeled and diced
4-5 cups broccoli and stems, chopped
1 teaspoon dried basil
1 qt. chicken broth, plus 1 cup water
2 cups buttermilk
Kosher salt, black and white pepper, to taste
Melt butter in a large pan with lid. Add garlic and onion, sauté until softened. Add turnip, broccoli, basil, chicken broth, and water, cover and bring to a boil. Reduce heat and cook about 15-20 minutes, until vegetables are softened. Cool slightly, then process in batches in a food processor, or in the pan with a stick blender. Leave mixture slightly textured. Return to high heat, add buttermilk, season, and serve immediately with crusty bread. 
Nightshade free
Gluten free

PORK LOIN CHOPS WITH ORANGE MARMALADE GLAZE

I want to share this recipe for an evening with friends or a quite dinner for two.  Pork Loin Chops with Orange Marmalade Glaze is a welcome dish to satisfy the palate on a chilly evening.  The orange flavors and Asian tamari mingle perfectly with the pork. Abundant black pepper is recommended and completes the dish. This delicious entrée is nightshade, gluten, and lactose free. 

p.s. You may  have seen my recipe for orange marmalade during the holidays, but it's wonderful with pork, so I just had to bring it out again. If you're in a hurry, you can certainly use commercial orange marmalade.

Be well and enjoy!

Caroline

PORK LOIN CHOPS

       WITH ORANGE MARMALADE GLAZE

Preheat oven to 400 degrees.                                     Serves 2.    

2 pork loin chops

2 tablespoons olive oil

2 tablespoons tamari

Kosher salt and black pepper, to taste

½ teaspoon garlic powder  

½ teaspoon onion powder

½ cup commercial orange marmalade

    or recipe below

Place pork in a glass container with olive oil, tamari, and seasonings.  Rub marinade over all sides of the pork, refrigerate for one hour. Remove from refrigerator 30-45 minutes before roasting.  Line a shallow baking dish with foil, arrange the chops in the pan, and top with ¼ cup orange marmalade. Roast in oven for approximately 35-40 minutes, depending on thickness, but until the meat is slightly crisp and has a rich, golden color.  Pork should be moist inside.

ORANGE MARMALADE WITH AGAVE

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 and juice

4-5 cups water, or more as needed

Agave, used for desired sweetness

Wash jars, rings, and seals, then sterilize in boiling water for 10 minutes; 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. Oranges will darken to a rich orange color. Marmalade becomes 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 tighten each jar. Let cool on kitchen counter before storing in refrigerator. Marmalade can be refrigerated for up to 2 months and makes lovely hostess gifts!

                                     

Chinese New Year - February 10 - Hot and Sour Soup

To celebrate this special occasion, or just because you love Hot and Sour Soup (as I do), try my latest recipe for this traditional favorite. However, this one is nightshade, gluten, and lactose free.  It's also just plain delicious and very healthy on a cold winter's night. 

Be well,

Caroline

Hot and Sour Soup

Serves 3-4 as main course or 5-6 appetizer soups

1 ½ cups Shiitake mushrooms, rehydrated, squeezed dry,

     and coarsely chopped

1 boneless/skinless chicken breast, cut in thin 1 inch strips

14 oz. firm tofu, small diced

2-3 tablespoons rice or red wine vinegar, to taste

6 cups chicken stock

1/3 cup Chinese wine or dry sherry

3-4 tablespoons tamari

Kosher salt, to taste

1 teaspoon ground ginger

1 teaspoon white pepper, or more

1 teaspoon Sichuan pepper, ground (optional)

1/3 cup onion, minced

¾ cup celery, thinly sliced

¾ cup carrot, thinly sliced

1 ½ tablespoon cornstarch in ¼ cup cold water, blended

¾ cup cilantro, chopped

Place all ingredients, except cornstarch mixture and cilantro, in a medium to large pan with lid. Bring to a boil for 4-5 minutes, or until chicken is done. Uncover, adjust seasonings. White pepper is key for the level of desired “hot.” Return to boil, add cornstarch mixture, stir until slightly thickens. Add cilantro and serve. Pass white pepper and tamari at table for those who want extra spice.

Nightshade Free

Gluten Free

Lactose Free

P.S. Stay tuned for more Chinese and Asian recipes to follow.

 

Greetings of the New Year!
Hope you had a delightful, healthy holiday, and that good things lie ahead for you and your families in 2013.

I received the following email this week from a man in Texas. I'd like to share it with you.

Be well,
Caroline   


You made the world a better place with your efforts and book. Who knows for how long and how many going forward will be positively affected. I have a close friend who I sent the book to as soon as it was available and he's already sent a thank you note saying it is helping his condition. 
D.P. Dallas, TX

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