New beginnings

Well hello,
It's been over a year since my last post so I guess it is time to get back to my blog...

What have I been doing.... hmmm... I guess getting a new perspective on life for one thing.... I sold my share of my little restaurant so now I can concentrate on the more creative part of food & teaching more classes. I bought a new house that I gutted & remodeled it so I have another great kitchen to teach out of. I am very excited to be back to teaching & sharing my love of food. I hope to see you all in some of my classes.... watch for schedules coming out soon. I have some really fun things planned that are quite different from some of my classes then I have done in the past. So here is to 2014!!!

My new kitchen

Creamy Peanut Soup

I made this soup for my Mexican cooking class & it turned out yummy. One of my students was lactose intolerant so I replaced the heavy whipping cream with coconut milk which gave it more of a Thai taste but very, very yummy. I didn't have to thicken it because it was thick enough because of the peanuts so as long as you don't add a chicken stock with gluten it is gluten free. If you want it thinner you can add more chicken stock. If you want it lower in fat replace the cream with low fat milk. 

1 ea .......... Onion

1 lb............ Peanuts, skinless

2 to 3 ea... Chipotle Chilies

4 c............. Chicken stock

3 drp......... Tabasco

1 Tbs........ Onion Powder

1 Tbs........ Garlic Powder

1 tsp.......... Thyme

1 tsp.......... Oregano

3 ea........... Bay Leaves

1 c............. Heavy Whipping Cream

To taste.... Salt 

1.   Dice onion.

2.   Sautee onions, peanuts and chilies.

3.   Add stock with the remaining ingredients except bay leaves & cream.

4.   Puree and add bay leaves & cream. 

5.   Salt to taste.