Happy Holidays!
In my case, that means Merry Christmas, very soon, and while thinking and planning ahead to making old-fashioned sugar cookies with my grandkids, I am also thinking about providing for myself. I can't be around high-carb goodies all season and not indulge myself with a good workaround. Better a legal indulgence than any all-out cheat, I always say.
In the Spirit of the Season, I'd like to share one of my favorite cookies creations with you - I call them "Classic Cutouts" since I can't bring myself to call them Sugar Cookies. I made these first way back in 2001, so they are celebrating a decade this year!
Guilt-free, Gluten-Free, and Sugar-Free with a delicate texture and taste that caused my teenage son and his friends to scarf down all of MY cookies last year - in addition to their regular ones! We had some WORDS about that, trust me! But I couldn't help feeling flattered.
These need no icing to be delicious, but a little warmed cream cheese with some vanilla and sweetener and a teaspoon of cream makes a lovely drizzle. I have also used a lemon glaze instead of vanilla, then sprinkled with poppy seeds... MMMMM!
Radish Greens Soup
3 Tb. unsalted butter (45 ml)
1/3 cup diced onion (80 ml)
2 bunches radish greens, cleaned (about 2 cups or 480 ml)
1 large turnip, peeled and diced (about 1 cup, 240 ml)
4 cups chicken stock (1 liter)
2 cups water (480 ml)
1 cup heavy cream (240 ml)
1 tsp. salt (5 ml)
1 tsp. black pepper (5 ml)
1 tsp. garlic powder (5 ml)
1 tsp. ground thyme (5 ml)
In a medium stockpot, melt butter over medium heat. Stir in onions, and sauté until transparent. Add radish greens, and cook until wilted, about 4 minutes. Add turnips, chicken stock, and water and cook, stirring occasionally, until turnips are tender. Force the mixture through a food mill or sieve into a medium bowl (this is easiest to do in several smaller batches). Stir in the heavy cream, and season with salt, pepper and thyme. Strain the puréed mixture again through a fine mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest, if desired.
4 servings, each: 255 cal, 22 g fat (13 sat.), 7 g carb (1 g fiber), 8 g protein, assuming that radish greens are equivalent to turnip greens - I could not locate a reliable count).
You could substitute other greens, of course, whatever you have available or ready in the garden. You can also mix several different kinds of greens.
Copyright 2000, excerpted from Cooking TLC Volume 1
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