Fooled Ya!– It’s still Winter (Roasted Carrot and Cumin Soup)

Last week temps hit the 70s. Daffodils started popping up out of the ground, folks headed out work without a coat, and golfers hit the course with shorts (and very white legs!) Today, not so much. In fact tomorrow, it should a chilly 29 when I leave for the office. Welcome to North Carolina!

A swirl of Greek Yogurt adds a bit of zip!

The upside – it’s still perfect weather for soup! I’ve been whipping up a batch every Sunday to heat up for my lunch throughout the week. Today I tried something new Carrot Cumin. If you like cumin (which I do) it’s pretty darned tasty. And super easy to make. 

Ready for next week's
 workday lunches

Roasted Carrot and Cumin Soup

Serves 6/8 (bowls/cups)

Ingredients

• 6 cups carrots, scrubbed (not peeled) and cut into 2-inch chunks
  
  
• 1 russet potato, peeled and cut into 2-inch chunks
• ½ onion, cut into 2-inch chunks
• 4 cups (1 box) organic vegetable broth
• 2 cups water
• 2 ½ tsp kosher salt – divided 
• 1 TBS olive oil
• 1 TBS cumin seeds
• 1 tsp granulated garlic powder
• ¾ tsp ground cumin
• ¾ tsp honey
• ½ tsp fresh ground black pepper
• Greek yogurt for garnish (optional)

Method

• Pre-heat an oven to 375 degrees and line a large sheet pan with parchment paper or foil
• Put half of the carrots on the sheet pan and toss with the olive oil, cumin seeds, garlic powder, 1 tsp, and pepper
• Put the remaining carrots, onion, potato, broth and water into a large pot or Dutch oven
• When the oven comes up to temp, pop the sheet pan in and set a timer for 45 minutes
• Next bring the pot of veggies and broth to a boil, reduce t bring to a boil over a high heat, then lower and simmer for 45 minutes. 
• When the timer goes off remove the sheet pan from the oven and test the simmering carrots to make sure they are tender. Turn of the flame and let everything cool for 15 minutes.
• Now, tip the roasted carrots into the pot, stir in the ground cumin, honey and remaining ¾ tsp of the kosher salt and puree with a stick blender, or in batches in a standard blender until very smooth. Adjust the seasoning with salt and pepper as needed.
• Before serving each bowl, swirl in a dollop of Greet yogurt if you’d like  and serve

Enjoy

Warmin' up from the inside out (Coconut Curry Butternut Squash Soup)

My birthday and Christmas are in the rearview mirror and I'm so ready to be done with fancy holiday fare. 

It's Soup!

Don't get me wrong. We had some amazing meals and delicious treats with friends and family over the past two weeks. But all I wanted on this chilly December day was a big bowl of soup. 

I had a package of cubed butternut squash in the fridge and a can of light coconut milk in the pantry. Perfect inspiration for a silky smooth coconut curry butternut squash soup!

We like all things spicy, so this version uses hot Madras curry powder. Feel free to swap it out for a milder "regular" curry powder if heat is not your thing. I also use light coconut milk, but can only imagine how decadent it would be with the full-fat variety. Maybe we'll try that after the holiday food hangover has subsided!

Here's how I did it:

Pretty simple ingredients -
keeping' it clean

Ingredients:

• 1 package pre-cut butternut squash (about 6 cups, or 1 large butternut squash, peeled and cubed)
• 4 cups vegetable or chicken stock
• 1 can unsweetened light coconut milk 
• 1 cup onion, rough chopped
• 1 medium carrot, rough chopped
• 1 large or 2 small cloves of garlic, rough chopped
• 1 TBS coconut oil
• 1 TBS + 1/2 tsp hot Madras curry powder (or regular curry if you don’t like heat)
• 1/2 tsp Kosher salt
• Roasted, salted pepitas (shelled pumpkin seeds) for garnish (optional)

Method:

1. Heat the coconut oil a large pot over a medium/high heat, then add the onion, garlic and carrot until the onion is translucent. Season with the salt and sprinkle in the curry powder, string to combine and warm the spices through.
2. Add the butternut squash and broth, bring to a boil and then cover the pot and lower the heat to low. Simmer for 7-8 minutes, or until the squash is fork tender. Then turn off the heat and cool for 10 minutes.
3. Time to puree.  I use a stick blender, but you can also puree in batches until smooth in a food processor or high powered blender. If you used a blender or food processor, add the puree back to the pot when done.



Leftovers!

4. Now shake the can of coconut milk to mix the contents and pour into the puree. Stir well to combine, add a bit more salt if needed. Warm over a low heat and serve with a scattering of pipits and crusty bread.

Enjoy!

April Showers (Rainy Day Cauliflower Soup)

If April Showers bring May Flowers, we are in for a bumper crop.

But I’m really not complaining.  This morning perfect for a long walk.  Then the rain started, which gave me a great excuse to do the annual Winter to Spring Clothes Switcheroo, get some laundry done, and make a batch of cauliflower soup.

Silky smooth. And dairy-free.
Love it when a plan comes together.

I’ve been thinking about this recipe for a few weeks, after a friend and I had a silky smooth cup of cauliflower soup at a local restaurant.  Finally I put my ideas to the test, and by golly it worked.  

The secret ingredients?  A russet potato and a dash (or two) of nutmeg.  Oh, and a trusty hand held emersion blender is mandatory.  But get this -- there is no heavy cream, half and half, or even milk.  I really didn't think it was possible, but gave it a shot.

Here’s what I did:

Cauliflower Soup

Serves 6-8

Ingredients

• 1 TBS olive oil
• 2 TBS butter
• 1 medium onion, chopped
• 1 rib celery, chopped
• 1 leek, white and light only, sliced in half, rinsed well, and then cut into ½ inch slices
• 1 large clove garlic, peeled and smashed
• 1 head cauliflower, cut into flowerets and stem removed
• 1 large russet potato, peeled and cut into large chunks
• 2 tsp dried thyme
• 1/4 tsp nutmeg (you may want to use a tad bit more at the end; but go easy with it.)
• Kosher Salt and fresh ground black pepper
• 1 box low sodium chicken stock
• Chopped chives for garnish

Method

• Heat the olive oil and melt the butter in a medium sized Dutch Oven.  Then add the onion, celery, leeks and garlic, sauté until softened
• Next add the cauliflower and potato to the pot, stir and season with a couple pinches of salt and a few grinds of black pepper, plus a shake or two of nutmeg, stir to combine
• Now add the box of stock, partially cover and bring to a boil
• Then lower the heat and simmer for about 30 minutes, or until the potato and cauliflower are soft. 
• Remove from the heat, and allow to cool for about 20 minutes. 
• Then pulse with an emersion blender until you reach a silky smooth consistency.  I worked across the pot in rows, lifting the unit up and down between pulses.  Then finished it off with a back and forth motion.  Take your time.  The results are worth it.
• Taste and asjust the seasoning.  A bit more salt, pepper and / or nutmeg as needed.
• To serve, garnish with chopped chives.

Enjoy.

Back in the groove – (Cream of Tomato Basil Soup with Grilled Cheese Dipper)

Comfort food at its best

Recipe tested and updated September 2017

First off, thanks to the friends and followers who have inquired about my intentions to continue doing this blog – no, I’ve not given it up; yes, I’m still cooking on a regular basis; yes I still LOVE North Carolina.  I just had a particularly busy late December/early January and aside from work, it took me a while to get back in the groove.

Chances are you have all the
ingredients you need in your
pantry, fridge and garden.

But baby I’m back! And I'm looking forward to posting on a regular basis again, and sharing some new recipes.

If you’ve seen the news, you’ll know it’s been a bit chilly here.  The last week of December and the first couple of weeks of January were particularly ridiculous.  I’m all for the changing of the seasons, but when CurveBall goes out on the screen porch for a drink of water and her little Scottish Terrier beard freezes before she gets back inside, it’s too freakin’ cold for this SoCal born and raised girl. 

The chilly weather has led to a new collection of scarves and gloves, and an appreciation for the art of "layering" without looking like the Michelin Man! 

The chilly weather has also prompted a number of new tummy warming favorites and the tomato soup below is one of them. It combines two favorites – tomato soup and grilled chesses sandwiches – into comfort food bliss.  Pair with a crisp white wine and a salad and it makes a great dinner.  Leftovers reheat nicely in the microwave for lunch.

Enjoy.

Cream of Tomato Basil Soup with Grilled Cheese Dippers

 Serves 6

Cream of Tomato Basil Soup Ingredients

• 2 large cans Cento San Marzano whole tomatoes (Sure you can use any old canned tomatoes, but if you can find Cento or another brand of San Marzano tomatoes, pop the few extra cents and get the good stuff)
• 4 cups (1 box) chicken stock
• 3/4 cup diced carrots (about 2 medium carrots)
• 3/4 cup diced onion (about 1/2 large onion)
• 2 ribs celery, diced
• 2 cloves garlic, peeled and smashed (you can fish this out later if you are not a big garlic fan)
• 2 Tbs tomato paste 
• 2 Tbs olive oil
• 1 bay leaf
• 1/2 cup fresh basil, loosely packed, left whole
• 3 TBS chopped fresh basil (about 1/2 cup whole leaf) (chop right before use)
• ¾ cup cream or half-and-half 
• Kosher salt
• Fresh ground black pepper

Method

In a large saucepan or medium size dutch oven:

• Sauté the onion, carrots and celery in the olive oil over a low heat until soft (about 2 minutes), add a large teaspoon of Kosher salt and 10 grinds grinds of black pepper, the garlic and tomato paste and continue sautéing 3 more minutes
• Add the canned tomatoes (with juice) and broth and the whole leaf basil; mash down the tomatoes gently with a potato masher or slotted spoon, bring to a boil, then reduce the heat to medium/low and cook partially covered for 30 minutes.
• Turn off the flame and let cool for 10 minutes.   
• Fish out the bay leaf (and garlic, if you desire) and puree the soup mixture with a hand-held stick blender (or in batches in a regular blender of food processor) until smooth. 
• Add cream or half-and-half and remainder of basil; stir and adjust salt and pepper to taste. Warm over a low flame if necessary.
• Serve with with Grilled Cheese Dippers (see below)

Grilled Cheese Dippers Ingredients

• 12 slices sliced ciabatta bread 
• 12 slices cheddar/jack cheese, cut in half to match the shape of the ciabatta 
• 1/4 stick softened butter

 Method

• Heat a or grill pan over a high flame until very hot
• Divide the cheese to top half the bread slices, top with the remaining bread slices, smear with the butter and place butter side down on the hot pan
• Lower the heat, cook until crispy and flip, cooking again until the second side is crispy and the cheese is gooey.

To Serve

Ladle the soup into a bowl, top with a grilled cheese dipper and enjoy.

Comfort. (Chicken and Wild Rice Soup)

Moving is tough anytime you do it. And after a week of packing, a week of driving and a long weekend of moving into temporary housing combined with house hunting for a permanent residence… let’s just say that by last night we were dead dog tired. And in need of a comforting meal. So we hit a local market and less than two hours later, were enjoying the following Chicken and Wild Rice Soup.

Homemade soup is one of those things we often forget about. It really isn’t all that difficult and the rewards can last for days.

Last night’s soup hit the spot. Tonight we had it as an equally comforting meal after my first day at my new office. Tomorrow I’ll freeze single portion sized zip-lock bags for emergency rations later this month.

I hope you give this one a try – or that it reminds you to whip up a batch of your favorite soup recipe the next time you need an easy and comforting meal.

Ingredients

• 1 Tbs olive oil
• ½ onion – rough chopped
• 3 large carrots – cut 2 in half; chop the remaining carrot into ¼ inch dice
• 3 stalks celery – cut 2 in half; chop the remaining celery stalk into ¼ inch dice
• 4 large or 6 small cloves of garlic, peeled and crushed (smash with the side of a large knife)
• 3 - 4 sprigs fresh thyme
• 1 Tbs dried oregano
• 1 whole chicken – rinced, skin removed as best you can… don’t sweat the wings
• 4 cups chicken broth
• 3 cups water (or enough to almost cover chicken - see description below)
• 1 box Uncle Ben’s chicken and wild rice mix (not instant) (this part was pure accident – I didn’t see the rice I wanted so I bought a rice mix – the seasoning packet is a nice addition to the soup, and surprisingly does not make it salty)
• ¾ cups frozen peas
• 3 large mushrooms diced
• Salt and pepper to taste

Method:

In a medium to large stock pot:

• Heat oil
• Sauté onion until soft
• Add large pieces of carrot and celery (reserve the diced portion for later)
• Add garlic, fresh thyme and dried oregano
• Heat everything together, stirring occasionally for 3 – 5 minutes
• Add chicken, breast side up
• Add broth first and water – just up to the beginning of the breast portion. You don’t want to cover the entire bird
• Bring to boil
• Add seasoning packet and stir until dissolved.
• Drop heat to “low,” cover and simmer for 1 hour

After one hour:

• Remove chicken to shallow bowl and allow to cool
• Add rice, peas, diced carrots, celery and mushrooms to the broth mixture
• Bring broth mixture back to a boil and then drop heat to low again
• Cover and simmer for 15 minutes. Then turn off the heat and leave covered.

• By this time the chicken should be cool enough to work with; remove meat from bones and chop into bite-sized pieces.
• Add chicken to broth/rice/veg mixture. Stir well and serve.

Enjoy!