One Pot Miso Soup

1teaspoon olive oil
1 medium onion, thinly sliced
1 cup carrots or cabbage, thinly sliced
2 cups vegetable broth
1 to 2 tablespoons Miso
Optional:  1/4 cube tofu, diced, and/or 1 Tablespoon nut butter

           In a medium saucepan sauté onions in oil until they become translucent.  Add vegetables and sauté until tender.  Add broth and optional ingredients.  Cover and simmer for 3 to 4 minutes.  Add 1 to 2 tablespoons of Miso (to your taste) and dissolve.  Simmer 5 to 10 minutes.  Serves 2.

TIM"S NOTES:  I like this recipe because a lot of the ingredients can be kept on hand, and it goes together in a matter of 15-20 minutes.  Perfect for a cold winter day.  I have a feeling you could add whatever vegetables you have on hand, and use chicken or beef broth if that's all you had.  I have been eating it with cabbage.  I don't know what kind of nut butter you are supposed to use, but I am guessing whatever you have on hand.  I hadn't been eating it with the nut butter, but thought I would add a little peanut butter.  This makes it SUBLIME!

Fresh Fruit Crisp

1/2 cup quick-cooking rolled oats

1/2 cup packed brown sugar

1/4 cup all purpose flour

1/2 teaspoon cinnamon

1/4 cup butter or margarine

2 pounds apples (6 medium) or 2 1/2 pounds peaches (10 medium)

2 Tablespoons granulated sugar

          Combine oats, brown sugar, flour cinnamon, and a dash of salt.  Cut in butter till mixture resembles coarse crumbs:  set aside.  Peel, core, and slice fruit to make 5 or 6 cups.  Place fruit in a 10 x 6 x 2 inch baking dish.  Sprinkle with granulated sugar.  Sprinkle crumb mixture over all.  Bake in a 350 degree oven for 40 to 45 minutes.

TIM'S NOTES:  To make this recipe in a 9 x 13 inch pan, make 1 1/2 recipes.  To make it gluten free, used certified gluten free quick-cooking rolled oats, and your favorite gluten free baking mix instead of the flour.  Use at least two different kinds of apples for nice flavor.  ENJOY!

Spanish Potato Garlic Soup

          Even though this is a two part recipe and seems daunting, it is very easy and will take very little time!  Give it a try...

1 large onion, sliced (about 2 cups)
2 large potatoes, cut into thin slices
1 teaspoon paprika
2 teaspoons olive oil
1 cup chopped tomatoes
1 teaspoon dried thyme
6 cups garlic broth (recipe to follow)
         Saute the onions, potatoes, and paprika in the oil, stirring constantly, for about 5 minutes, until the onions have softened.  Add the tomatoes and thyme and simmer for 3 or 4 minutes.  Add the garlic broth and simmer gently for about 10 minutes, until the potatoes are tender.


                                                             GARLIC BROTH

1 large whole head garlic (about 20 cloves)
1/4 cup miso
3 cups water
3 cups vegetable stock or broth
          Preheat oven to 400 degrees.  Cut off the stem end of the garlic head, break into cloves and peel.  Bake the garlic on an unoiled pie plate for 15 to 20 minutes, until golden but not browned.  In a blender on high speed, puree the roasted garlic, miso and water until smooth. Combine with the stock or broth and gently heat.

TIM'S NOTES:  Keep a good eye on the garlic.  It will probably not take 15 minutes for the garlic to be golden.  You could also use a food processor instead of a blender.  To be sure this soup is gluten free, use a miso that has no flour or barley in it.  Shouldn't be hard to find one, but please read the label.