Easy Recipe Ideas

Another month has gone by and since then not a whole lot has happened.  We got some good medical news, which I will go into detail about another time.   I've tried some new recipes and wanted to review them quickly for you.

The first is these "cookies".  They turned out ok, but I wouldn't say they're a hit.  I would think of them more like a bread pudding, rather than a cookie.  I made them with apple butter instead of apple sauce, craisins instead of raisins and with green banana instead of ripe ones.  One of the big criticisms was that the flavor was not consistent throughout.  These are not high on my repeat list.

Marinated Cucumbers, Onions, and Tomatoes

3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings (I sliced the onion into wedges and then separated
3 medium tomatoes, cut into wedges
1/2 cup vinegar (I used pomegranate vinegar)
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil

This salad was delicious.  This is a recipe that I would be excited to share with people over and over again.  Simple, and yet delicious.  Be sure to give the veggies a solid 3 hours in the fridge to marinate before serving.  I just made it today, but I'm sure it will be amazing tomorrow.

Creamy Mushroom Soup

We are huge fans of mushrooms in our house, so this soup was a hit.  A soup that I would be happy to share with other mushroom lovers, but definitely not for people who are on the fence about their love for mushrooms.

Below is how I made it, the original link is a above. 

 1/4 of dairy free butter

 2 packs of a pre-sliced mushroom blend coarsely chopped it 

 2 shallots, chopped

 3 table spoons gluten free all purpose flour

 1 3/4 cups of water

 2 tablespoons garlic infused basting oil (Wegmans)

 1 cup Vanilla almond milk

 Salt and pepper to taste

 Sprinkling of Cinnamon

1. Melt Butter over medium high heat, add coarsely chopped mushrooms and shallots, cook 5 minutes or until soft
2. Stir in 2 tablespoons of flour until dissolved and smooth
3. Add in 1 and 3/4 cups of water, and 2 tablespoons of oil, cook for 5 minutes until thick and bubbly
4. Add one cup of vanilla almond milk, salt and pepper to taste, and a light coating of cinnamon on the top.
5. Cook until heated through.
6. Rapidly whisk in 1 tablespoon of flour.
7. Reduce heat to low, cover until thick.

Well that's all I have for tonight.  Enjoy!