Chilled Cucumber Melon Soup

chilledcucumberhonedewsoup

While I do love fall weather, I’m not quite ready to give up the summer yet. I have a couple of summery recipes to share with you before I get into stew/squash/casserole mode.

choppingmelonandcukes

  • 4-pound honeydew melon, seeds removed, cut in large chunks
  • 1 medium cucumber (1/2 pound), peeled and cut in large chunks
  • zest of 1 medium lemon (~2 teaspoons)
  • juice of 1 medium lemon (~3 tablespoons)
  • salt
  • 3/4 cup radishes cut in matchsticks (5-6 large radishes)
  • 1/4 cup thinly sliced shallots (optional)
  1. Place the melon, cucumber, lemon zest and juice, and a small pinch of salt in a blender. Puree until smooth. Pour into a large bowl or tupperware and place in the refrigerator to chill.
  2. To serve, pour about 1 cup of soup into a low bowl. Divide radishes, and shallots if using, by how many servings you need. Place in a mound in the middle of the soup.

(Serves 4-6)

zestandblending

I think this would be a great starter course. It’s very light. Don’t forget to chill your bowls too.

I went back and forth about the shallots, which is why I made them optional. The soup is pretty mild, so the shallots can kind of overwhelm the other flavors. Some people will probably appreciate their pungency though.

Vegetarian, Gluten-Free Roundup: Being a midwest gal, I just learned about egg creams

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Fork and Beans shared a Vegan Chocolate Egg Cream Soda

Coconut Mama shared Coconut Berry Bars

In Johnna’s Kitchen shared Walnut Kale Hummus

Tasty Yummies shared Greek-Style Roasted Green Beans and Tomatoes with Feta Cheese

My Darling Lemon Thyme shared Strawberry Thyme Cake

Double Chocolate Chip Cashew Pretzel Cookies

doublechocolatechipcashewpretzelcookies

Many (most?) of you may not know that I used to post recipes on a regular basis, though I suppose if you really thought about it you would figure that the recipes in the recipe list had to come from somewhere. I haven’t been posting recipes because I’ve been writing a cookbook for an (embarrassingly) long amount of time. Now it’s almost finished! You can get a book full of my recipes, plus I’ll resume posting original recipes here. Win-win. I’ll also keep posting the weekly roundups. It’s good to share the gluten-free, vegetarian love.

As a side note, Mike and I moved to Colorado a couple of months ago. We’re now up in the mountains — about 6400 feet elevation. From here on out I will mark my recipes that were developed at elevation accordingly, as that does cause some changes in how things cook.

With that out of the way, I would like to thank you all for sticking around during my extended absence. Now I have a cookie recipe for you.

cookieaddins

  • 1/2 cup white rice flour
  • 1/4 cup millet flour
  • 1/4 cup tapioca starch
  • 1/4 cup cocoa powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons butter (1 stick), softened
  • 1/2 cup white sugar
  • 1/2 cup lightly packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup coarsely chopped cashews
  • 1/3 cup broken gluten-free pretzel pieces
  1. Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a small bowl, whisk together the flours, starch, cocoa, xanthan gum, baking powder, and salt.
  3. In the bowl of a stand mixer, cream together the butter and sugars. Add the egg and vanilla, mixing until thoroughly incorporated. Add the flour mixture. Mix until thoroughly incorporated. Be sure to scrape down the sides of the bowl.
  4. Add the chocolate chips, cashews, and pretzel pieces. Stir in by hand, until thoroughly incorporated.
  5. Drop by the tablespoonful onto the prepared baking sheets. Use fingers to gently smooth any rough edges.
  6. Bake for 12-13 minutes. Cookies will still be soft to the touch when removed from the oven. Let cool completely on the baking sheet.

(Makes approximately 30 cookies)

placingaddins

The part I most enjoyed about this recipe is that I figured out the secret to picture-perfect cookies. After you have your cookie dough prepared on the cookie sheet, take some extra of whatever add-ins you are using and place a few on the top. I’ve been writing this blog for almost 6 years, and I had never heard of that before. Now you know the secret too. :)

platecookies

Vegetarian, Gluten-Free Roundup: Wash those ice cream sandwiches down with some strawberry hemp milk.

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Welcoming Kitchen shared Strawberry Hemp Milk

Allyson Kramer shared Salted Caramel Glazed Chocolate Doughnuts

Spabettie shared Garlic-Kale Stuffed Portobello Burgers

Simply Gluten Free shared Coconut Ice Cream Sandwiches

Vegetarian, Gluten-Free Roundup: A Hodgepodge

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Fork and Beans shared Vegan Baked Cheetos

No Gluten, No Problem shared Buckwheat Gnocchi

Tasty Yummies shared Grilled Summer Veggie Gazpacho

As Good As Gluten shared Pretzel Crusted Peanut Butter Brownies

Cooking on the Weekends shared No-Bake Peach Cobbler Cream Cake with Almond Cookie Crust

Disclaimer 1: Many of the links on this site are affiliate links. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission. For example, if you click through to Amazon via one of my links, I receive a commission of approximately 7% for any product you purchase.


Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician.


Copyright 2014 Pickled Publishing LLC - All rights reserved. Content may not be copied or republished without my express permission.