orange zest

Pistachio & Cranberry Shortbread

This is my version of a recipe that I translated from all-purpose flour to a gf 1-1 blend with a few other tweaks to make it even better.

This holiday shortbread cookie is pretty easy to make and with fresh orange zest in the dough it has a delightful flavor. Of course, I made it with butter, so it has the proper shortbread texture and flavor. No one will ever guess that they are gluten free. They will just keep eating them!

Pistachio and Cranberry Shortbread Cookies

INGREDIENTS:

2 sticks (1 cup) softened butter

2/3 cup sugar

Grated zest of a large orange; do that before you squeeze some fresh juice for these cookies. If small orange do zest of 2

1 Tbsp. fresh orange juice

1/2 tsp. vanilla extract

2 1/3 cup King Arthur 1-1 GF flour blend

1/4 tsp. salt if using unsalted butter; leave out if you went with salted butter

3/4 cup pistachios, roughly chopped after measuring

3/4 cup dried cranberries, roughly chopped after measuring

INSTRUCTIONS;

Put softened butter and sugar in stand mixer bowl, beat until creamy, about 2 minutes. Can use a portable mixer if that’s what you have. Add juice and extract, beat until blended in. Add flour, salt and zest on low speed, blend well. Fold in the nuts and cranberries on low or with a spatula. Form dough into 2 logs; about 2-2.5 inches in diameter. Wrap in plastic wrap and put in your freezer for 30 minutes. Heat oven to 350. Put parchment paper on 2 baking sheets. Slice dough in 1/4-inch diameter coins. Place an inch apart on the parchment papered sheets. Bake 12-15 minutes, I did 15 minutes until edges are golden brown. Let them cool on the baking sheet for 5-9 minutes and then carefully move to a cooling rack. Let cool completely before eating so they have the desired crunchy texture. Store in a cookie jar. Makes about 40 cookies. Enjoy!

Note: I only baked half; other log is tightly sealed in plastic to bake in a week.

Red Lentil and Orange Soup for Spring Snow Supper

I hear we are in for one last snow on Friday, the first day of spring. Well, I sure hope it is the last storm!  That’s my excuse for why I can’t resist posting another soup.  I made this batch last week; I’ve wanted to try it for a few weeks.  It did not disappoint me with its unusual flavors and I enjoyed every naturally gluten free spoonful.

I did modify it somewhat, of course!  I changed the cilantro for parsley as I am not fond of cilantro and there is a reduced amount of garlic and of orange juice.  I love the bright flavors in this potage and as a bonus it is very healthy with the fresh orange juice, lentil beans, garlic and onions. If you love cilantro, sub it in for the parsley by all means.

Note, the red lentils, which you can get at the health food store, turn a soft maize color when cooked.  I think some brands are more orange in color but mine usually turns that soft yellow. red lentils

This recipe is a bit spicy but light as there isn’t any dairy or meat in this soup.  You will find this a great spring soup for this chilly spring week. 

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These are the sauted onions resting in a bowl before going back into the soup.

 

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Broth in the soup, lentils are low in the pot!

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Red Lentil and Orange Soup

Ingredients

  • ½ a bunch (1-inch-diameter bouquet at stems) fresh parsley
  • Extra-virgin olive oil
  • 3medium onions, chopped into 1/4-inch dice
  • Salt and fresh-ground black pepper
  • 2large garlic cloves, fine chopped
  • One1/2-inch piece fresh ginger, peeled and fine chopped
  • 2 teaspoons ground coriander seed
  • Zest and juice of 1 medium orange
  • One 14-ounce can chicken broth
  • 2-1/2 cups water
  • 3/4 cup red lentils, rinsed and sorted
  • Juice of 1/2 to 1 lemon

Instructions

Wash and dry the bunch of parsley. Cut off the bottom 2 to 3 inches of the stems and chop them fine. Set them aside. Coarse-chop half of the remaining parsley leaves, refrigerating the rest for another dish.

Generously film the bottom of a 3 quart saucepan with olive oil – like two or  three tablespoons and heat it over high heat. Stir in two-thirds of the onions, and season with salt and pepper. Sauté until the onions just begin to brown. Blend in the parsley stems, half the parsley leaves which you chopped, garlic, ginger, ground coriander seed, and the orange zest. Sauté all of that for about 20 seconds over high heat, until the pan smells fragrant. Scrape out into a bowl and set aside.

Pour the broth, water, lentils, and remaining onions into the same saucepan. Bring to a gentle bubble, partially cover, and simmer for 7 to 10 minutes, or until the lentils are nearly tender. Add the sautéed onions and seasonings and additional salt and pepper to taste. Cover the pot tightly and simmer for another 15 minutes to blend the flavors.

Stir in the juice from half a lemon, the juice of the zested orange, and additional water, broth or orange juice to taste, starting with 2/3 cup. Then warm and sample the soup for salt, pepper, and lemon juice, adjust them as needed.

Scatter the remaining parsley tops over the soup, and ladle it into deep bowls.

The original recipe before modifications came from The Splendid Table’s How to Eat Supper by Lynne Rossetto Kasper and Sally Swift, Clarkson Potter, 2008.