I’ve done this (allergy reasons as well). Chill the whole can of full fat coconut milk (or coconut cream). Then scoop cold contents into your stand mixer and whisk at highest speed like you’re making whipped cream or meringue. Stop when you have soft peaks. You can incorporate some powdered sugar if desired. It will eventually fall especially at room temp, so make fresh when needed.
This is my favorite butternut squash soup…and it freezes well. I’m making some this weekend.
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Heard an interview with the author, Rose Levy Berebaum, about new edition of her Cake Bible.
Has some new recipes for those allergies, iirc.
Hope to try her favorites
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Made this for dinner yesterday–I substituted bay scallops for sea scallops. Also, I did not use instant polenta.
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Tonight I’m making matzoh ball soup…which I think is the ultimate comfort food! It’s for a neighbor who just had surgery.
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Following along particularly now for all the creamy soups!
I mentioned this elsewhere, but last Sunday I slipped in the shower and bashed my teeth pretty badly. Surgery and a lot of wire–I will not be eating anything at all solid for a long time.
These butternut soups look lovely!
I made a cheesy cream of cauliflower tonight. No real recipe, just read around and put something together. Working on trying to get enough protein, as still on weightloss shots.
Eating has become a particulary odd adventure for me lately!
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No one responded to my request for an apple kugek recipe. So I present my cousin’s as served for Rosh Hashona a few weeks ago, copied and pasted from many texts:
You buy a one pound bag of broad egg noodles, 16 oz sour cream, 16oz cottage cheese, a can of apple pie filling
Oh and Rice Krispies or corn flakes for the top
Cook and drain the noodles, add a stick of butter
Cream 4 eggs and one cup of sugar
Add sour cream, cottage cheese, and apples, mix well.
Pour over noodles, mix well
Sprinkle the top with cereal and cinnamon
Bake about an hour at 375 or so
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so sorry, @garland…
Try this recipe! It’s creamy…without the cream…and very tasty. Don’t be afraid of the fennel…it makes soup creamy but no fennel-ly.
And I’m guessing not a lot of calories. Easy and delicious!
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Thanks! And I appreciate the not fennel -y because I don’t love that flavor. Will put it on the list.
I’m so sorry @garland!
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Thank you!
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Speaking of protein…. I like this powder. Good for shakes
https://www.amazon.com/gp/aw/d/B004AC06FS
This is not a protein powder, but is still nutritious and provides some amino acids (protein building blocks). I put it in my coffee - it doesn’t change the taste at all.
https://www.amazon.com/Vital-Proteins-Collagen-Peptides-Unflavored/dp/B09QV3XG8B
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So, there’s a relatively new pizza place, where they use rice flour (Mochiko). My spouse and I really enjoy it occasionally. But, my kids do not.
Rice flour is not regular all purpose flour. Taste (lighter) and texture (chewier, stretchy) are different, but it is a healthier option (gluten free, higher fiber) than traditional flour.
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We are fans of all things mochi and rice flour! 
I’d love to know the name of that pizza place.
I don’t think it’ll survive, because it’s not a normal pizza. They recently closed their Burlingame location.
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I made this last week, and it was very good:
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That looks VERY good.
Time to be making soup at least once a week!
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I like, “Soup Sunday.”
My husband does a run group after work on Mondays, and leftover soup is easy for him to reheat on the stove while he’s in the shower after he gets home. He gets home kind of late, and I prefer to eat earlier. Leftover soup is a good solution!
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I almost always plan for Sunday’s meal to be a second meal on Monday - great way to start the week not having to worry about preparing a meal!
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