Creamy Carrot Soup

This Creamy Carrot Soup is a completely different experience from the Curried Carrot and Apple Soup I cooked up last week.  This Creamy Carrot Soup is satisfying much in the same way as the Homemade Creamy Tomato Soup I enjoy so much.  It's simple.  There's just enough potato in it to mellow that earthy carrot flavor that can be off putting at times.  Even though I love carrots, I have to admit that carrots are not always delicious cooked just any old way.  And because carrots come with different levels of sweetness and earthiness, they are often lumped into one "I don't care for carrots" category from those that are indifferent to eating them.  Some carrots are not all that great. And if you've purchased a bag that doesn't possess you favorite flavor, well then, what can you do?
Make this soup.

I genuinely like this soup. Period.  The first time I tasted it, before adding the cream, I knew I could have eaten it just like it was, anytime, anywhere.  With a crusty slice of buttered toast, maybe Parmesan toast or garlic toast, on the side.  It could be spiced up or left alone.  Yea, this one is a natural, comfort soup that could stand the test of time.

HERE'S ALL THERE'S TO IT

• 2 tablespoons oil
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 medium-large potato, chopped
• 1 1/2 pounds carrots, chopped
• 2 teaspoons crushed fresh ginger root
• 4 cups chicken stock, warmed
• 1 cup water, warmed
• 7 tablespoon whipping cream or whole milk (see my Cook's Notes)
• 1/8 teaspoon dried nutmeg
• 3/4 teaspoon table salt
• 1/4 teaspoon fresh ground pepper

Chop the potatoes and carrots to be the same size so they will cook evenly.

Heat the oil over medium heat in a dutch oven, add onion and celery, then cook for 5 minutes until soften.

Stir in the potato, carrots, ginger, chicken stock, and water.  Bring to a boil, reduce heat to low and cover with lid. Simmer for 20 to 30 minutes, until all the vegetables are tender.  Remove from heat.

Using either a blender, food processor or immersion blender, carefully puree mixture until smooth.  Return soup to the pan.  Stir in the nutmeg, salt and pepper. Stir in cream or milk.  Reheat gently, but do not allow the soup to boil or the cream will curdle. (not attractive)  Feeds 6 hungry folks with healthy 1 cup servings.

COOK'S NOTES

The ginger root adds a bright note to this soup, but if you don't have any on hand, don't sweat it.  This soup could please a crowd without it.

I planned to use this soup recipe for my make ahead lunches.  I figured the 7 tablespoons of whipping cream would not hold up to reheating and possible boiling in the microwave.  I didn't want to ruin the soup, SO... I divided it.  I measured out the soup and came up with roughly 6 cups.  Three cups received 3 1/2 tablespoons whipping cream - this half was the soup I would eat right away.  The remaining three cups of soup received 3 1/2 tablespoons whole milk- this half went into 1 cup portions and into the freezer for my made ahead lunches.  Milk can handle coming to a boil better than heavy cream.  I'll let you know later in the comment section how the soup held up through reheating.

This recipe was stirred from a new inspiring cookbook, Soups; Includes Delicious Recipes for Appetizers and Salads.

Support SDR and grab your copy from Amazon.

Soups; Includes Delicious Recipes for Appetizers and Salads

Curried Carrot and Apple Soup

It sounds unusual and it's different from our normal soups, but Curried Carrot and Apple Soup is quite delicious.  After you know what to expect.

The First Bowl
Because it looks so much like butternut squash, it took six bites or spoonfuls before my brain accepted that I was eating carrots.  Once past the visual sensory, I tasted it with a picky eater's discriminating tongue.  Curry, salt and pepper are the only spices and that's enough. The aroma of curry and carrots go together well.  In all my time I would have never put them together, if I had not come across this recipe.  The texture is smooth, but not creamy.  My mouth wanted to chew but there was not enough there.  My husband thought shredded chicken would be good in this soup to satisfy the desire to chew.  I thought I would make sure all the carrots were cooked tender next time.  Then there's a slightly sweet note of the apple that shows up for just a moment before the curry makes it spicy finish.  My dear friend and taste tester, Kim, didn't pick up on the apple at all and enjoyed the soup all together.  The dollop of sour cream helps fill the mouth and mellow the heat of the curry.  I wouldn't serve this soup without it.  The original recipe from Soups; Includes Delicious Recipes for Appetizers and Salads called for plain yogurt, but I didn't have any on hand.

Two Days Later
The spices and texture are better after a night or two in the frig!  Maybe it was because I knew what to expect, I don't know.  I truly enjoyed this soup the second time around.  Enough to add it to SDR!  I don't waste my time photographing and writing undesirable recipes, there's no point.  The soup kept it's distinct flavors but joined together in savory sweet mouthfuls.  I had no hesitations now to share it with you.  As for being kid approved, my son has never cared for carrots and this soup didn't change his opinion.  My pickiest eater couldn't handle the spicy curry.  So there you have my full report.

Now, HERE'S ALL IT TAKES

• 2 teaspoons oil
• 1 tablespoon korma curry powder
• 1 1/4 pound carrots, chopped
• 1 large onion, chopped
• 1 large cooking apple, chopped
• 3 cups chicken stock
• salt and fresh ground pepper
• natural yogurt or sour cream to garnish

Heat the oil in a large soup pot or dutch-oven and gently cook the curry powder for 2-3 minutes.

Add the chopped carrots, onion and cooking apple, stir well until coated with the curry powder then cover the pan.  Cook over low heat for 15 to 20 minutes, shaking the pan occasionally, until the vegetables are softened.  Spoon the vegetable mixture into a food processor or blender, add half the stock and process until smooth.

Return the mixture to the pan and pour in the remaining stock.  Bring soup to a boil, then taste and adjust the seasoning.  Serve with a dollop of yogurt or sour cream in each bowl.

Support SDR and grab your copy of this book from Amazon.

Soups; Includes Delicious Recipes for Appetizers and Salads

Creamy Butternut Squash Soup

Creamy, silky smooth and bursting with soul satisfying flavors, this simple butternut squash soup recipe will be your next favorite soup.  I guarantee!

From a new inspiring cookbook, Soups; Includes Delicious Recipes for Appetizers and Salads, I picked up this book for Christmas. "Wow!" This book is loaded with incredible meals. FULL of recipes from different cuisines.  There's no chance of us falling into the same old routine.
I haven't noticed any labor intensive recipes. For folks that enjoy taking the time to create fresh soups, there's nothing hard or laborious here. The book offers inspiration for combining flavors that might be out of the norm, but the results really hit the spot. Plenty of family friendly recipes as well as recipes for folks looking for a new twist.
My favorite part of this book, besides the recipes themselves, is the formatting. Step-by-step color photos and easy to read/follow instructions for every recipe. There's no guessing as to whether we're doing it right.
Yep, this one is a keeper for years to come.  You can be sure to see recipes from this book here on SDR.

HERE'S ALL IT TAKES TO MAKE Creamy Butternut Squash Soup
Serves 4

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 pound butternut squash, peeled, seeded and cubed
• 5 cups chicken stock
• 1 cup potatoes, cubed
• 1 teaspoon paprika
• 1/2 cup whipping cream
• 1 1/2 tablespoon fresh chopped chives
• salt and fresh ground black pepper to taste

In a dutch-oven or large soup pot over medium heat, melt the butter, add the onions and cook for 5 minutes, until onions have softened.

Add the squash, chicken stock, potatoes and paprika.  Bring to a boil.  Reduce heat to low, cover the pan and simmer gently for 25 to 35 minutes, until all the vegetables are soft.

Using either a drink blender or an immersion stick blender, process until smooth.  Return soup to the pan and stir in the cream.  Season with salt and pepper.  Reheat gently.  Stir in chopped chives or allow folks to add them to their  own bowls.

COOK'S NOTES:
I used russet potatoes in this soup, but the recipe would work with a less starchy spud like a red potato.

I was shy on chicken stock and ended up using 3 cups chicken stocks with 2 cups water.  The soup still had a lot of flavor despite my shortage.  Just for the sake of making it a budget friendly recipe, I would prepare it that way again.

I just happen to have had whipping cream on hand, so I used it.  In future, I could use half-n-half or fresh whole milk and the recipe would still come out creamy and satisfying.

WARNING
YOU WON'T BE ABLE TO CONSUME JUST ONE BOWL.  You'll have two. Also, I recommend skipping the bowl and spoon and pour this soup into a latte cup or coffee mug and just slurp it down.

It's a perfect soup to take to work; heat and eat at your desk. Not that I advocate you working through your lunch break, but let's be truthful.  We all have days when it's necessary.  Take this soup with you on those days and at least you'll have a happy tummy while you knock out your to-do list.

Support SDR and grab your copy of this book from Amazon.

Soups; Includes Delicious Recipes for Appetizers and Salads

This recipe is for friends and readers of SDR who asked for more soup recipes. Thank you.
Peter from Kalafagas, Greek Food & Beyond
Suzanne
Sarah B.
Heather S.
Cara A. from The Picky Apple
Theresa K.
Bob S.
Deby
Betty P.
Debbie F.
Mark B., Boscoe the Cookie Doctor
Cindy R.
Gregory P.
Barry W.
Claudene
Stacie H.

Pigs In An Artisan Blanket

Who doesn't love Pigs-In-A-Blanket?  We think about them when we pass by the doughnut shops.  We consider picking up a half dozen on the way to work, just for ourselves.  They incite feelings of desperation and greed when someone brings a small batch to a large Sunday morning Bible study.  Yes, Pigs-In-A-Blanket will have you whispering to yourself, "my Precious," right before you take that first bite.  And why not?  It's pork nestled inside soft, tender bread.  I don't know about you, but there have never been enough of them served in one sitting for me to ever learn of just how many I could eat.  I've ALWAYS had to hold back so others can eat them, too.  Canna hear an 'Amen'?

However, Pigs-In-A-Blanket are not all made the same.  You have to search out and discover which doughnut shop makes the right ones, sausage not too greasy, bread not too chewy.  Some don't hold up well to long storage or can't handle being warmed in the microwave.  And they're not cheap.  Doughnut shop owners KNOW you love'em.  Oh sure, they'll toss an extra glazed doughnut in your bag then wink at you like you're a special customer.  But NO WAY do they love you enough to giveaway a profitable piggy!

Well once again I asked myself, "how could I make my own and save a little money?"  Luckily, my local grocer had breakfast links on sale for half off, so I stocked up.  At home, I had Buttermilk Bread dough in the frig waiting to be put to use.  Buttermilk Bread makes a thin, tender crust and crumb that I knew would hold up to warming in the microwave and toasting in the oven.  The recipe for the Buttermilk Bread comes from the most used book in my kitchen, Artisan Bread in Five Minute a Day.  It's what inspired me to name this post, Pigs In An Artisan Blanket. It's corny, I know. Let's move on to making breakfast.

HERE'S ALL YOU NEED

• 1 package (12 count) breakfast sausage links
• a good handful (Navel-orange-size) of Buttermilk Bread dough
• all-purpose flour for dusting
• 1 tablespoon melted butter or buttermilk for brushing tops (optional)

Heat Oven to 375ºF.  Lightly grease a cookie sheet.

Dry off the breakfast sausage links with a paper towel before wrapping in dough.

Roll out bread dough on a work surface coated with flour, generously coat rolling pin with flour, too.  The dough is wet, but not difficult to work with.  Make a rectangle roughly 12-inches by 8-inches.  Using either a pizza dough cutter or pastry knife, divide the longest side of the dough into thirds.

Lay a sausage link perpendicular to the bottom of an 8-inch strip, roll up the sausage enough to make one layer of dough, cut away from strip. Pinch to seal the seam then lay seam side down onto cookie sheet.  Place covered piggies 2-inches apart.  At this point, you could brush them with melted butter or buttermilk for a golden, crispy, shiny top, totally optional.  BAKE for 20 to 25 minutes.

To Make Ahead
Cover wrapped piggies lightly with plastic wrap and store in frig overnight.  The next morning, remove cookie sheet and set out while oven is heating up.  Bake as directed.

They're not all perfect looking, but they'll make you say, "My Precious," just the same.

Lean Beef and Vegetable Casserole

I introduced this layered casserole to my family last night. It was a simple casserole recipe to bring together. And I liked that it called for everyday pantry items.  Once out of the oven, the aroma of beef, tomatoes and potato reminded us of meatloaf.  We all had the natural urge to squeeze a little ketchup over our plates.  My 9-year old son and husband went back for seconds, if that means anything to you.

HERE'S ALL IT TAKES

• 2 cups or 2 medium potatoes, peeled and thinly sliced
• 2 cups or 3 stalks celery, chopped
• 1 pound lean ground beef  (85/15)
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium onion, thinly sliced
• 1 normal size red bell pepper, sliced
• 2 cups or 1 can (19oz) kidney beans or pinto, drained & rinsed
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 1 can (19oz) diced tomatoes

HEAT OVEN to 350ºF

In a greased 13 x 9 x 2-inch casserole dish, arrange the potatoes on the bottom of the dish.  Sprinkle with salt and pepper.

Layer the celery followed by a layer of uncooked ground beef.  Sprinkle with Worcestershire sauce.

Add onions, red pepper and beans in separate layers.  Sprinkle the thyme and oregano.  Top with the tomatoes.  Cover and cook for 1 to 1 1/2 hours.  Serves 6.

FOR MY DIABETIC FRIENDS
Per Serving:

• Protein 21g
• Fat 16g
• Carbohydrates 36g
• Calories 367
• Dietary Fiber 8g

COOK'S NOTES:

• I would like to try this again with a small of can of tomato sauce or a little ketchup poured over the meat layer.  I kept wanting this to be a vegetable loaded meatloaf.
• 2 medium potatoes was not enough potato for my taste.  Next time, 4 medium or 2 large potatoes should make a creamy foundation.
• I didn't actually measure out the Worcestershire sauce.  I dashed it over all the beef to my taste.  I could have been more generous with it.
• The original recipe called for green bell pepper, but I was very glad that I had used a sweet red bell pepper.  Green bell peppers talk back long after dinner.
• It took the full 1 1/2 hours to fully cook the potatoes.  Even though I sliced them au gratin thin, they needed the full time to get tender.

Anazaki Bean Dip

Anazaki beans can be used interchangeably with pinto beans or red beans.  They have a creamy mild flavor that seems almost sweet compared to a pinto bean.  When a couple of my beer drinking friends came by,  I transformed these beans into an awesome dip.

HERE'S ALL I DID

• 1 1/2 cups cooked anazuki beans or red beans
• 2 green onions
• 1 garlic clove
• handful fresh cilantro
• tortillas chips

Put all the ingredients in small food processor and blend until almost smooth but there's still chunky bits.  EAT UP!

HERE! HAVE A BITE!

You can easily substitute the anazaki beans with red beans and this dip would be just as delicious.  Don't worry about trying to find anazaki beans if they're not available at your local grocer.  They're good, but I wouldn't trapes all over town looking for them.  I just want to keep it honest here.

Creamy Spinach and Ravioli Dinner

This simple dinner recipe was a BIG HIT with my 10 year old son!  My 6 year old daughter loved it too, only without the spinach.  And, AND,  it may have taken me 20- 25 minutes to get this dinner on the table.  Not bad at all.

THIS IS ALL IT TAKES

• 1 (10 ounce) bag of frozen spinach, thawed
• 2 tablespoons oil
• 1 small yellow onion, finely chopped, reserve 1/4 cup
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups vegetable broth or chicken broth
• 1/2 cup sour cream
• salt and fresh ground pepper to taste
• 1 family size package of fresh, ready to cook, four cheese ravioli
• shredded Parmesan cheese for topping
• 1 loaf of frozen heat and eat garlic bread

Preheat oven according to directions on garlic bread package.

Prep the garlic bread loaf on the cookie sheet. Prep spinach and onions, measure out the butter, flour, water and sour cream.  Fill a large pot with hot water for cooking the pasta and set on high heat. Use a medium sauce pan for making the cream sauce and a small fry pan to saute the onions and spinach.

Start by heating 2 tablespoons of oil in the small fry pan and adding all BUT the reserved 1/4 cup of onion, cook until softened. Add spinach, stir together and cook until heated through. Cover with a lid and remove from heat.

Is the pasta water boiling yet? Yes? Good. Add the ravioli to the boiling water and lower the heat to medium on the pasta pot, and give the raviolis a gentle stir occasionally to keep them from sticking together.  Pop the garlic loaf in the oven and set timer for 9 minutes.

Next, we make the cream sauce.  In the medium saucepan over medium heat, melt the butter. Add the 1/ 4 cup chopped onion and cook until softened.

Add the flour. Stirring continuously, cook the flour up to two minutes. Slowly stir in the 2 cups of broth until sauce is smooth and thickens a bit, 2-3 minutes. Turn off heat, gently whisk in sour cream until well blended. Remove saucepan completely from the heat source.  If everyone in your family loves spinach then add the cooked spinach mixture to the cream sauce now.  Otherwise, serve the spinach mixture on top of spinach lover's ravioli.

When the 9-minute buzzer goes off, the ravioli and the garlic bread are ready.  Drain off the water from the ravioli and set aside.  Remove the garlic bread from the oven and carefully divide hot bread into servings.

After the ravioli is drained, pour the cream sauce over the pasta and allow it to set. The sauce will thicken up and stick to the pasta...yummm.  Serve with or without spinach mixture and top with shredded Parmesan cheese.

Caesar Chicken Salad

I enjoyed this salad for three days in a row! I changed up the salad dressing and shredded cheese topping each day, so I wouldn't feel like I was eating the same ol'salad.

I used the extra Caesar Chicken fillets from the night before to make this salad filling and keep away the hunger pains until dinner time.

LUNCH FOR 3 DAYS

• 1/2 head of dark green leaf lettuce
• 2 large carrots thinly sliced
• 2 to 3 green onions, thinly sliced
• Parmesan and/or cheddar cheese
• Briannas Homestyle Caesar dressing, Honey Mustard dressing, and/or Blush Wine Vinaigrette
• 3 Caesar Chicken fillets, sliced into bite size pieces.

Wash and prep the veggies; toss them together in a large bowl. Using 3 of your favorite lunch storage containers, pour 2 to 3 tablespoons of one dressing on the bottom of each container. Lay the chicken fillet pieces on top of the dressing. Next add as much shredded cheese as you like and top with tossed salad. Cover with a secure lid. Bag up a few of your favorite crackers, a napkin and a fork while you're in an assembly mood, just to save yourself time later.

You have lunch ready for the next 3 days! YEAH!!! When you're ready to eat, turn the closed container upside down and shake it like an Etch-A-Sketch.

You can mix up any of your favorite veggies to go with the Caesar chicken fillets. Chicken goes with everything!

Mom’s Munchables

I've stopped my kids from begging me for Lunchables packs!

I know it has to be the bright colors and exciting images that draws kids to ask for these over priced, visually unappetizing food items at the grocery store.  The only real taste they have is in the juice drink and the candy bar.  Max will ask me about every other time we pass them in the grocery store, if he can have one.  On two rare occasions, I said yes.  I watched him eat half of it.  It was hardly a "lunch", more like a snack.

Today, I made lunch more festive and turned their ham sandwiches into party appetizers.  When I called them in to lunch, I announced they were having Mom's Munchables.  They loved it!  Max said, "these are a whole lot cooler than the ones at the store!"

Thank you, my work is done here.

HERE'S HOW I MADE LUNCH SPECIAL

• Ritz Wheat crackers
• honey ham lunch meat
• cheddar slices
• cream cheese

Put 2 heaping tablespoons of cream cheese into the corner of a freezer bag, soften in the microwave at 70% power for 30 seconds.  Top the crackers with cheese and meat.  Snip off a very small corner of the bag and pipe the cream cheese over the top.

FOR THE OLDER KID (ME)

I sliced a few garlic stuffed olives and added pastrami to vary my toppings. It was gooood!

McKeever Tribe Chili

This is a fast chili recipe that tastes like it's been stewing all afternoon.

• 1/2 pound lean ground beef
• 1 small onion, chopped
• 1 tablespoon dried Mexican Oregano

• 1 (6 ounce) can of tomato paste
• 2 3/4 to 3 cups water
• 4 to 5 garlic cloves, minced
• 2 teaspoons New Mexico chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 (26 ounce) can Ranch Style Beans

• shredded cheddar or jalapeno jack cheese
• your favorite corn chips or crackers

Using a large cooking pot over medium heat, brown beef. When beef is almost cooked, add onion and oregano then cook until meat is browned.

Add tomato paste & one cup of water, stir until smooth. Add remaining water, garlic, chili powder, cumin, salt & pepper, then stir until well blended. Stir in Ranch Style beans and bring to a simmer.  Cover with lid, lower heat, and simmer for 25 minutes.

Serve with cheese and chips or crackers.