Creamy Curried Carrot Soup

The husband found this recipe in the newspaper and we were both intrigued by a soup that was creamy and yet contained no cream. We also really love curry. This is amazingly easy; the hardest part is peeling and chopping all the carrots. It truly is a creamy in texture and light enough to be a first course. I much prefer using an immersion blender versus using a blender or food processor. It contributes to the smooth creamy texture.

Prep time: 20 mins
Cook time: 15 mins
Serves: 4 servings

INGREDIENTS:
3tbsp canola oil
1lb carrots, peeled and chopped
2 large shallots, peeled and chopped
2 garlic cloves, chopped
1 tsp curry powder
1/2 tsp salt
1/4 tsp black pepper
2 1/2 cups vegetable broth
2 tbsp almond butter
1 lime

DIRECTIONS:
Heat canola oil in a medium saucepan over medium heat. Add carrots, shallots, curry powder, salt, black pepper; stir to combine. Cook 5 minutes.

Add vegetable broth; bring to a boil. Reduce heat; simmer 5-7 minutes or until carrots are tender. Add almond butter and juice of 1 lime. Puree in pan with immersion blender. Serve garnished with lime zest.

Hearty Beef Soup

The weather is finally starting to get cooler and my insides are screaming "FALL IS HERE! FALL IS HERE!". I decided to celebrate with this hearty beef soup. It takes some time from start to finish but it's so worth the effort. Perfect for a cool weekend dinner. Serve with crusty bread, a nice red wine and enjoy!

Prep time: 20 mins
Cook time: 2 hours
Makes: 12 servings
 

INGREDIENTS:2 pounds beef chuck roast, trimmed and cut into 1 - 1 1/2 inch cubes
1/4 cup all-purpose flour
1 tsp paprika
1 tsp coarse ground black pepper
2 tsp kosher salt, divided (to taste)
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 shallot, diced
3 garlic cloves, minced
32 ounces (4 cups) beef stock
1 cup Cabernet Sauvignon
2 tsp Worcestershire sauce
1 tbsp dried Italian seasoning
4 cups chopped red potatoes, bite size pieces (about 1/2")
3 cups chopped baby carrots, bite size pieces
fresh parsley to garish, optional

DIRECTIONS:
Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1 - 1 1/2" cubes. It takes about 5 minutes, but don't skip this step.  It is sooo worth it. 

Combine flour, paprika, pepper and 1 teaspoon salt in a large 1 gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.

Warm olive oil in a large dutch oven (or heavy bottom pot), over medium high heat, once you can feel warmth when holding your hand 6 inches from the pot, add butter. Once butter is melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a time.
Remove beef from flour and shake gently to remove loose flour. Place coated beef in pan, one piece at a time, brown on all sides. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove them and place place in your upside down pot lid. Once the first batch is cooked, add the second batch and repeat.

Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced.  Set aside.
Once all beef is browned, add shallots and garlic. Cook until translucent. Add wine and deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worchestershire and Italian seasoning. Stir to combine. Return beef to the pot. Cover and bring to a boil. Once boiling, reduce to simmer. Allow soup to simmer 40 minutes.

Meanwhile, prepare potatoes and carrots. Cut vegetables into bite size pieces. Set aside.

Add potatoes and carrots. Stir to coat vegetables and cover. Cook 40-50 minutes or until vegetables are fork tender. Taste broth. If necessary, add additional salt to taste (mine needed 1 teaspoon).

Garnish with fresh parsley if desired. Serve and enjoy!

NOTES: The best cuts of meat to use for this beef soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck. These cuts will result in meltingly tender beef that you can cut with a spoon, perfect for this dish!

Honey Banana Muffins

I love our CSA food box but I always forget what I ordered and when it's delivered I end up in surplus. This week is was bananas. We had two bunches of bananas mocking me from our fruit bowl and I decided it was finally cool enough outside to do some baking. I found this recipe for Honey Banana Muffins and wanted to try it since it was a little different than a traditional banana bread. The honey makes these muffins seem almost creamy and even more delicious.  Plus it uses three bananas so that's a plus for me! I think I will play around with the ingredients to reduce the oil and make them a bit healthier. The kids approved!

Prep time: 10 mins
Cook time: 20 mins
Makes: 10-12 muffins

INGREDIENTS:
3 very ripe bananas
1/3 cup honey
1/4 cup canola oil
1 large egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt

DIRECTIONS:
Preheat the oven to 375 degrees. In a large bowl, mash the bananas with the honey, oil, egg and vanilla. Add the flour, soda and salt.

Divide the batter among 10-12 paper-lined muffin cups, filling them almost full. Bake for 20 minutes or until golden and springy to the tough.

Country Captain

This was on of my husband's favorite dishes growing up and it is still a family favorite. This recipe was originally from Sunset Magazine but it has been altered since by my mother and sister in-law.  It's fun to serve the condiments on the side and let everyone add them as they wish.  If you like the dish a bit sweeter, add pineapple.

Prep time: 15-20 mins
Cook time: 30 mins
Makes: varies

INGREDIENTS:
Boneless, skinless chicken breasts or thighs
2 cloves garlic
1 medium onion, diced 1/2 inch pieces
1 medium green bell pepper, diced 1/2 inch pieces
Vegetable oil & flour
2oz can crushed or diced tomatoes, with juice
1 small can tomato sauce
2-3 tbsp curry powder (to taste)
1/2 tsp dried thyme
1/2 tbsp sugar
For condiments: shredded coconut, raisins and toasted almonds

DIRECTIONS:
Prepare chicken by cutting it into bite sized pieces. Dredge with flour and salt & pepper. Coat bottom of Dutch oven with oil.  When the pan is hot, add the chicken pieces and brown on all sides. When almost cooked through, remove chicken and add the garlic, onion and green pepper.  Cook for a few minutes until soft. 

Add a bit of juice to de-glaze the bottom of pan, then add tomatoes and sauce. Add the thyme, curry powder and sugar. Stir and return chicken to pan. Simmer over low heat until the chicken is cooked through and vegetables are tender. 

Serve over cooked rice (preferably basmati) with condiments on table.

Shrimp and Avocado Taco Salad

Shrimp and avocado Taco Salad is bright and refreshing with a shrimp marinade that doubles as the salad dressing. I found this recipe on Iowa Girl Eats and it was too tempting to not try. Make sure the shrimp you buy are raw otherwise the cooking process will make them rubbery. I added more shrimp than the original recipe call for, because, YUMM!

Prep time: 30 mins
Cook time: 5 mins
Serves: 2

INGREDIENTS:
1/3 cup packed cilantro leaves, roughly chopped
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1/2 tsp chili powder
Salt and pepper
1/2 lb raw Jumbo shrimp, peeled and defined
10 oz chopped romaine lettuce
1/2 cup shredded red cabbage
1/2 cup cherry or grape tomatoes, halved
1 avocado, chopped
Coarse sea salt (optional)
Tortilla chips (optional)

DIRECTIONS:
Combine the first six ingredients in a food processor and process until smooth. Place shrimp in a plastic bag then add 3 tablespoons of the dressing and marinate in the refrigerator for 10 minutes (no longer). Reserve remaining dressing for salad dressing.

After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or non-stick spray then saute in two batches to avoid overcrowding the pan, for 1-2 minutes a side, or until just barely cooked through. Set aside to cool slightly. Discard the remaining marinade. 

Divide lettuce and red cabbage between plates then top with avocados, tomatoes, sauteed shrimp and crushed tortilla chips. Sprinkle with sea salt, if desired, then drizzle dressing on top and serve. 

One Pot Creamy Chicken Pot Pie Pasta

Tastes just like chicken pot pie but in pasta form and it's all done in one pot! I added more veggies than the original recipe (it only called for one of each!) and was happy with the result but I did need to remove some of the excess liquid.  Play with the portions to your liking. 

Prep time: 10 mins
Cook time: 40 mins
Serves: 6

INGREDIENTS:
1 tbsp butter
1 large onion, chopped
3 celery stalks, chopped
3 medium carrots, chopped 
6 chicken thighs, skinless, boneless and cut into bite size pieces
Salt and pepper to taste
1 tbsp all purpose flour
1/2 cup white wine
4 cups chicken broth
12 oz pasta, uncooked
1 cup frozen peas
1 tsp fresh rosemary, chopped
1 tbsp fresh parsley, chopped

DIRECTIONS:
In a large saucepan or Dutch oven melt the butter over medium heat. Add the onions, celery, and carrot to the pot and cook for about 5 minutes until the vegetables soften. Add the chicken thighs to the pot and season everything with salt and pepper. Cook for another 5 to 7 minutes or until the chicken is no longer pink.

Sprinkle the flour over the chicken and vegetables and stir. Cook for a minute and then add the white wine, chicken broth and the pasta. Stir everything together and adjust for seasoning as necessary with salt and pepper. 

Cook for 15 minutes over medium-low heat, stirring occasionally, then add the frozen peas and the rosemary. Stir everything together and cook for an additional 10 minutes or until the pasta is cooked to your liking. Garnish with fresh parsley and serve.

Cheesy Ham and Potato Soup

This is a really hearty soup that is great for using leftover ham from another meal. It is really easy to throw together once you have all of the ingredients prepped. Sure to please hungry bellies on a cold night! 

Prep time: 20 mins
Cook time: 10-20 mins
Serves: 8

INGREDIENTS:
1 cups water
4 cups peeled and cubed potatoes
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
1 tsp salt
1/2 tsp pepper
1/2 cup butter
1/2 cup flour
4 cups milk
2 cups shredded cheddar
2 cups frozen corn
2 cups cooked ham, cubed

DIRECTIONS:
In a large saucepan over high heat, bring water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat, cover and simmer for 8-10 minutes.

Meanwhile, in a medium pot over low heat, melt the butter. Blend in the flour, stirring constantly to make a rue. When the flour has thickened with the butter, add the milk all at once. Cook and stir over medium heat until thickened and bubbly. Add the cheese and stir until melted.

Stir the cheese mixture into the un-drained veggies and return large saucepan to burner. Add corn and ham. Heat over medium heat, stirring occasionally.

Baked Honey Garlic Chicken

We eat a lot of Chinese food at home because it is surprisingly one of the few things my toddlers love. This is a take-out favorite that is healthier, cheaper and so much tastier! When I'm making this for the whole family, I leave out the Sriracha. If it's just for me and the hubs, I'll make it extra spicy. 

Prep time: 15 mins
Cook time: 20 mins
Makes: 4 servings

INGREDIENTS:
1lb boneless, skinless chicken breasts, cut into 1-inch chunks
Salt and pepper, to taste
2 large eggs, beaten
1 cup Panko

For the honey garlic sauce:
1/3 cup honey
4 cloves garlic, minced
2 tbsp soy sauce
1 tbsp Sriracha, optional
1 tbsp cornstarch
2 green onions, thinly sliced
2 tsps sesame seeds

DIRECTIONS:
Preheat oven to 400 degrees.  Lightly oil a 9x13 baking dish or coat with nonstick spray. Season chicken with salt and pepper to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.

Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 mins.

Meanwhile, in a saucepan over medium heat, combine honey, garlic, soy sauce and Sriracha. In a small bowl, combine cornstarch and 1/3 cup of water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine. 

Serve immediately, garnished with green onions and sesame seeds, if desired .

Stuffed Acorn Squash

It's a week after Thanksgiving and I still have a ton of squash sitting around my house.  We received a beautiful acorn squash in our CSA box this week and it was just begging to be baked into something delicious. I found this recipe on Pinterest so I can't take the credit. I couldn't find the Rice Select Royal Blend at our grocery store so I substituted with wild rice and it was delicious. If your squash is wobbly once it has been halved, cut a slice off the bottom so it will lay level. One acorn squash makes 2 servings so double the recipe if you are feeding a family. 

Prep time: 10 mins (plus time to make rice)
Cook time: 30 mins
Makes: 2 servings

INGREDIENTS:
1 acorn squash, halved lengthwise and seeds removed
1 tbsp melted butter
salt & pepper to taste
1/2 tbsp butter
1 large shallot or onion
1 cup Rice Select Royal blend, cooked according to package directions
1/4 cup dried cranberries, chopped
1/4 cup pecans, chopped
2 tbsp chopped parsley
salt & pepper to taste

DIRECTIONS:
Heat the oven to 450 degrees and arrange a rack in the middle.  Place the squash cut-side up on a baking sheet, brush with melted butter (over the tops and the insides) and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes. 

In a medium size skillet, melt butter over medium heat. Saute shallot until slightly tender, about 3 minutes. Stir in remaining ingredients, mixing well and heating through. Remove from heat. 

Divide the rice filling among the roasted squash halves and serve immediately. 

Apple Carrot Zucchini Muffins

As a mom, I am basically trying to squeeze as much nutrients into my kids mouths as I possible can at any given opportunity. Sometimes it's easier than others. Can I get an Amen?! These muffins make is so easy. With a cup each of zucchini, carrot and apple these muffins are as healthy as they are delicious. There are hands down my new favorite muffins to bake. They are sweet and soft and don't give any illusion to having anything healthy in them. It's also a great way to use up all that zucchini from the garden. I should also add that this photo is from the original bloggers recipe.  We ate our muffins so quickly that I forgot to take a picture! Will do that soon...

Prep time: 20 mins
Cook time: 25 mins
Makes: 18 muffins

INGREDIENTS:

1 1/2 cup granulated sugar
2 eggs
1 cup oil
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 cup shredded zucchini
1 cup shredded carrot
1 cup shredded apple

DIRECTIONS:

Preheat the oven to 350 degrees and line a muffin tin with cupcake liners. 

In a large bowl, mix together the sugar, eggs, and oil. In another large bowl whisk together the flour, salt, baking soda, and cinnamon. Slowly add the flour mixture to the sugar and egg mixture. The batter will be very thick. Mix in the zucchini, apple, and carrot. 

Fill the muffin tins 2/3 full. Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick stuck in one of the middle ones comes out with a crumb or two.

Crunchy Asian Ramen Noodle Salad

There is something about Ramen noodle salad that reminds me of my childhood.  I remember my mom making a similar dish to bring to potlucks and neighborhood BBQs and how I loved the crunchy of this salad. It felt so fancy to me even though the ingredients are quite simple. I have been craving this dish lately and when I came across this slightly more sophisticated recipe I literally squealed with delight. It does not disappoint.  It has all the ingredients that I remember loving as a kid plus a few new twists to make it interesting to more discerning palates. This is definitely my new go-to dish to bring to parties!

 

Prep time: 20 mins

Cook time: 10 mins

Makes:  about 6 servings

INGREDIENTS:

Salad Ingredients:

1 (16-ounce) bag coleslaw mix

2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Asian honey vinaigrette (see ingredients below)

Asian Honey Vinaigrette

2/3 cup vegetable oil (or any cooking oil)

1/3 cup honey

1/3 cup rice wine vinegar

2 tsp soy sauce

1/4 tsp sesame oil

pinch of salt and black pepper

Directions:

To Make The Salad:

(Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)

To Make The Vinaigrette:

Whisk all ingredients together until combined.

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)

Blueberry Oatmeal Crumble Bars

I am always on the look out for easy breakfast recipes that my kids will actually eat and will keep them going all morning long. This recipe is so easy and it is beyond delicious.  The bars aren't overly sweet and the blueberry flavor shines through beautifully - they would be a yummy treat any time of day. They take awhile to bake so make them ahead of time for a quick and easy weekday breakfast on the go. The only issue I had with these is the clean up.  The foil I used to line the pan ripped and I was scrapping blueberry goo off my pyrex for days.  Use two layers and spray with cooking spray to be on the safe side.

Prep time: 10 mins
Cook time: about 55 mins
Makes: 8 generous wedges

INGREDIENTS:
Crust and crumble topping:
1/2 cup unsalted butter, melted
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats (don't use quick cook or instant)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
pinch salt, optional to taste

Blueberry layer:
12oz (2 cups) blueberries (fresh or frozen; I used frozen and didn't thaw)
1/3 cup granulated sugar
2 tbsp lemon juice
2 tsp cornstarch

DIRECTIONS:
Preheat oven to 350 degrees. Line an 8-inch square pan with aluminum foil (2 layers at least) and spray with cooking spray; set aside. Lining the pan helps with cleanup and is highly recommended.

In a large, microwave-safe bowl melt the butter, about 1 minute on high power. Add the flour, oats, sugars, salt and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces. Set 1 heaping cup of mixture aside to be sprinkled on later as crumble topping.

Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hand-pack the mixture to create an even, smooth, flat crust; set aside.  

In a large mixing bowl (same one used for crumble is okay), add all ingredients and toss to combine. If sugar hasn't dissolved fully that's okay because it liquefies while baking. Evenly distribute blueberry mixture over the crust. Evenly sprinkle the reserved 1 cup crumble topping mixture. 

Bake for about 55 minutes or until edges are set and center has just set. Crumble topping should appear set and golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced. Bars may take longer than 55 minutes if berries are very juicy. Watch your bars, not the clock. Place on a wire race and allow bars to cool completely before slicing and serving. Bars will keep airtight for up to 1 week and in the fridge for up to 10 days.