Tuesday, December 23, 2014

Celeriac Apple Soup & Pumpkin Cranberry Streusel (Meatless Monday)

Here's an interesting supper perfect on this pre-vacation Monday.  (I also ate it for breakfast:)  I was surprised to find the celeriac (celery root) at Giant Eagle.  The recipe is from Eating Well Magazine.

Celeriac & Apple Soup with Gorgonzola Toasts
(Serves 3)

1 Celeriac
Peel once, then repeat.  Cut into 1 inch pieces.
Combine with:
1 Apple, peeled, cored and cut in 1 inch pieces
1 teaspoon Olive Oil
1/4 teaspoon Mrs.Dash  
Roast at 350 F. for 35 minutes.

2 Tablespoon Shallots, diced
1 Carrot, chopped
1 teaspoon Fresh Thyme, chopped
1 teaspoon Canola Oil  
Saute for 5 minutes.  
Add:
1 Potato, peeled and diced
1 Garlic Clove, minced
2 cups Low-sodium Vegetable Broth
1/8 teaspoon Nutmeg, freshly grated
1/8 teaspoon Mrs. Dash  
Bring to a boil.  Lower heat, cover and simmer for 35 minutes.  Add celeriac and apples.
Heat, then blend.

4 Mini Challah Bread slices
4 teaspoons Gorgonzola Cheese
1 Garlic Clove
Bake bread for 5 minutes, then rub with garlic.  Sprinkle with Cheese, then toast.  
Garnish soup with toasts. 

The Bread Pudding recipe is from  Vegetarian Times. 

Pumpkin-Apple bread Pudding with Cranberry Streusel
(Serves 6)

2 Eggs
3/4 cup Skim Milk
1 1/2 Tablespoon Brown Sugar
2/3 teaspoon Cinnamon
1/3 teaspoon Pumpkin Pie Spice
1 cup Pumpkin
Mix in bowl.  Add:
2 cups Challah Bread, cut in 1-inch cubes (I made this Saturday)  
Soak 20 minutes.

2/3 cup Fresh Cranberries
2 Tablespoon Walnuts
1 1/2 Tablespoon Maple Syrup
1/4 teaspoon Allspice
1/4 teaspoon Cinnamon 
Process in food processor.

Add bread custard mix to baking dish sprayed with Pam.  Top with cranberry streusel mix.  Bake at 350 F. for 40 minutes.    

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