Almond Macaroons

 

Almond Macaroons

 

4 egg white whites

2 cups white sugar

½ tsp cream of tartar

3 cups fine almond flour

a few drops almond extract

a few drops vanilla extract

 

Preheat oven to 350 degrees, then line a couple baking sheets with parchment paper.

In a large bowl, add the egg whites and cream of tartar. Whip on high speed until the whites begin foam and turn white. At a tablespoon at a time, add the sugar as the whites continue to whip. When you add the last bit of sugar, add the extracts and continue to beat until fairly stiff. At this point, fold in the almond flour until it is well incorporated. Chill at least an hour.   Using a tablespoon or a scoop that hold about that much, place balls of the dough about two inches apart on the baking sheet. Bake in the preheated oven about 10-15 minutes, or until the tops are lightly browned and appear to be dry and cracked. Remove from the oven and allow to cool on the parchment a few minutes, giving them time to set, before removing to a rack to finish cooling.

 

A Simple Salad

Here is a very simple salad is is a perfect side dish or light lunch.   The ingredients are variable and you add what you have or like and in whatever amounts you like.   Feel free to experiment.   Very simple, equal amounts of any or all of these, diced in the roughly the same sized pieces.

cucumber, peeled or not as you wish
radishes
sweet peppers
carrots
tomatoes
green onions

I then dress it with a good olive oil and a couple grindings of salt and black pepper.   Allow to sit for a few minutes before serving. 

Easy Summertime Frozen Treat

I am always looking for healthy treats to snack on.   I love my ice cream and other frozen delights, but they all tend to be very high in sugar and or fats.   While this one isn't exactly low carb or low fat, it is still a lot better than most.   Also, because it is mainly made of fruit, it also gives  you lots of fiber and nutrition as well.   And it is gluten and dairy free!  

Approximately 4 cups of frozen fruit  (use your imagination, but choose something that isn't too bulky or firm:   pineapple, bananas, berries, peaches, apricots or something like that.   mix and match according to what you like or have available)
1 cup coconut milk

Add all to a blender or a food processor and blend until smooth and creamy.   Scrape down sides as needed.   Spoon into serving dishes and garnish as you please.   This should make enough for 3-5 people, depending on serving size.   Enjoy!

Middle Eastern Lentil Soup

Any time Aaron and I eat at a Middle Eastern restaurant, we always get the lentil soup.   It is very hearty, filling and superbly spiced.   After trying for quite a while, I have finally perfected a close copy of our favorite version.   Here is what I ended up with, along with a couple of variations.   Don't limit yourself to the vegetables mentioned here.  If there is something else you like or want to add, do it.   Likewise with herbs or spices.   Enjoy!

1 lb. bag of red lentils, washed

10 cups chicken broth or vegetable broth

1 ½ cups chopped carrots

1 large onion, peeled and finely chopped

6 (or more) cloves garlic, peeled and finely chopped

3-4 tbsp. olive oil

1 tbsp. ground cumin

1 tsp. cayenne pepper or paprika

2 tsp. tumeric

¼ cup chopped parsley or cilantro

¼ cup fresh lemon juice

Heat the olive oil in a large dutch oven.   Add the chopped onion, carrots and garlic.   Fry, stirring often, until they begin to brown.   Add the cumin, cayenne and tumeric, fry for a short bit, until fragrant, then add the chicken broth and lentils.   Bring to a boil, then reduce the heat to a simmer.   Simmer, stirring every so often, until the lentils are tender, 30-40 minutes.   At this point you have three options:   eat the soup as is, puree half of the soup and return to the pot or puree the whole thing.  I personally prefer the second option.   Sprinkle the chopped parsley or cilantro over the top of the soup and serve.   Allow everyone to add lemon juice to taste to their bowls of soup.

Options:  

#1  add some cooked, chopped chicken to the soup and heat.

#2   add chopped cauliflower and/or peeled cubed potatoes with the other vegetables

#3   add a dollop of yogurt to the bowl when serving

#4   all of the above