Tuesday, June 21, 2016

Oreo Cookie Ice Cream Pie


I made this pie for my youngest daughter in December.  We were having an ice cream cake for dessert but she can't have gluten or dairy so I needed to come up with something equivalent that she could have.  This is what I made and it tasted really good!  You can totally make this your own, change your ice cream flavor, if you don't need it dairy/gluten free, you can make those changes too.  This is a super easy and yummy treat!  Kids can help with this one too!

Ingredients:
1 bag gluten free oreos  (this is the brand we use)
1/4 cup melted butter (use earth balance to keep it dairy free)
dairy free ice cream, we went with vanilla soy
chocolate syrup (Hershey's Chocolate syrup is gf/df)

Directions:
Crush gluten free oreos in a food processor.  Add melted butter a little at a time until the oreos are covered and are sticking together so they can form a crust.  Place into a 9" round pie pan or pan of your choosing.  Press the oreo mixture down into the bottom of the pan.  You can go up the sides if you like or make the crust thicker and just leave it on the bottom.

Start scooping out your ice cream and placing it on top of the oreo crust until the entire crust is covered with ice cream.



Drizzle the chocolate sauce on top of the ice cream.  Place in the freezer until you are ready to eat.  Let stand on counter for about 5-10 minutes before cutting.

My daughter loved this!  She was very happy to be having a yummy cold dessert like everyone else.  We even had guests giving this a try with rave reviews.  So very easy and you can play with toppings and ice cream flavors.

Enjoy!


Tuesday, May 31, 2016

Smokey White Bean and Ham Soup


I love a good soup and so does my oldest daughter.  She would eat some sort of homemade soup or chili night and day if I'd make it.  I came across this great recipe on What We're Eating and decided to give it a try.  We made this soup just after Easter to use up some of the ham we had left.  I made a bone broth with the leftover ham bones to use as the broth for this soup, but you can always use water if you don't have bones.  The original recipe calls for water and a ham hock - you can choose which you'd like to do.  I also used canned beans instead of dried.  Just personal preference here!

Ingredients:

1 1/2 tbsp canola oil
1 yellow onion, diced
1 carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
1 sprig rosemary
1/4 cup fresh parsley, chopped
1 bay leaf
1/2 tsp dried basil
1/2 tsp dried oregano
1 lb dried small white beans, rinsed and picked through (you can also use canned, I did)
1 lb ham steak, fat removed then diced
1 smoked ham hock (I didn't use this b/c I used the bone broth)
10 cups of water, plus extra if needed (I used as much bone broth as I could, then water)
kosher salt and freshly cracked black pepper

Directions:

Place a large pot over medium heat. Add oil to pot. Once the oil is hot, add diced onions, carrots, and celery to the pot. Stir. Saute over medium heat for 10-15 minutes, stirring occasionally, until the onions are translucent and the carrots are softened.

Add the dried white beans, garlic, bay leaf, dried oregano & basil to the pot. Stir and cook for another 3-4 minutes.

Add the ham hock, diced ham, parsley and rosemary sprig to the pot. Cover the ingredients with about 8 cups of water. Add 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper. Stir.

Raise heat to high and bring soup to a boil. Once you reach a boil, reduce heat to medium low. Simmer soup over medium low heat for 2 - 2 1/2 hours until the beans are tender. If soup starts to get too thick, add a bit more water.

Once beans are soft, remove the ham hock and rosemary sprig. Taste then season as necessary with kosher salt and freshly cracked black pepper. 

Enjoy!