Curried Carrot Soup

This is modeled after the soup we had our first cold night in London. It was delicious after a long day. To theirs they added a little shredded chicken, carrots, and edamame which would be delicious in the soup.

6 - 8 c. chicken broth or water and bouillon

2 lb carrots, cut in to chunks

1 stalk lemon grass

garlic powder

1 - 2 Tbsp red curry paste

1/8 tsp coriander

1/8 tsp. cardamom

Instapot on highest pressure for 13 minutes. Remove the lemon grass

Puree in the vitamix and add a

1 can of coconut milk,
chopped cilantro
1 tsp. lemon juice.

Shortcut Spanish Rice

This is a really simple recipe that adds flavor to Tex-Mex style dishes. I used it in enchiladas and as the base for burrito bowls. Feel free to double, triple, or cut the recipe in half.

For burrito bowls I serve with a can of refried beans and any other toppings I have on hand. We like cheese, salsa, sour cream, tomatoes, and avocados but anything goes.


2 cup dry white rice
3 1/2 cups water
4 chicken bouillons or enough for  4 cups of water
1 c. bottled salsa

Place all in a medium sized pot. Bring to a boil, reduce the heat, and cover. Let cook until the rice is tender throughout. 

Check to make sure the bottom isn't sticking and burning towards the end of cooking.

Fruit Cup aka Sploosh

It's fun this time of year to look back and remember holidays past. I think that is part of the excitement of the season, remembering not only the new things planned but also the family and friends you have enjoyed previous holidays with.

In my case one particularly fond memory is of my grandmother. She always welcomed us in to her kitchen. She taught me how to microwave eggs with velveeta in her little pyrex dishes. I now see those same dishes in antique stores and they make me smile.  She also had us kids devein and peel the shrimp for the shrimp cocktail she served on holidays.  A few of the things I remember most though besides the shrimp cocktail were glazed carrots, key lime pie, and fruit cup.

Fruit cup sounds like it should be a simple thing and it some ways it is. And yet it's wonderful alongside all the rich treats we typically indulge in on Christmas. One thing that makes it special is the way it is prepared. The oranges and grapefruit are peels are sliced off around the fruit to separate the segments and then the fruit peeled out from between them.

Using a serrated knife, slice around the peel. Don't make the swatches too large. It's faster but you lose more of the fruit that way.

Slide the knife down the side of the segment all the way to the center trying not to cut through the center.

Once you have the knife in the center use it to pry the fruit out of the segment.

Like most of my recipes, specifics aren't important. Which is good, because I don't have them. The strawberries in this are the frozen kind that come in sugar syrup. You can buy two size, small or large. Whichever one you get depends on if you are making a lot or a little.

5 lb bag of oranges, more or less
1 - 2 grapefruit
1 small tub of frozen strawberries in syrup, thawed

Segment the oranges and grapefruit according to the description above. Add the strawberries. Let sit for 30 minutes for the flavors to meld a little bit and enjoy. Or let sit overnight, because advanced prep is something I love this time of year.

Tomato Zucchini Bisque

I hated tomato soup growing up. The idea of tomato soup with grilled cheese just ruined the grilled cheese for me. I was in college and just starting out really cooking new things when my older sister mentioned homemade tomato soup is actually pretty good.  I ignored her for years until last winter I moved and had a really limited kitchen and decided to try it. I made a tomato soup with fresh basil and a scoop of rice on top. Turns out it was actually pretty good. Since then I have tried a few different versions, this being my latest concoction.

4 Tbsp butter
1 large onion
2 Tbsp flour
2 cans tomatoes
4 c. chicken stock
black pepper
4 oz. Parmesan cheese
3/4 c. heavy cream
2 zucchini, grated

Melt the butter in a large pot and add the chopped onion. Saute until the onion is tender.

Stir in the flour and cook for about 2 minutes so the flour doesn't taste raw. Once it's been cooked a little add the tomatoes. If you have crushed tomatoes great. If not, crush them one by one in your hands as you add them. It's actually one of my favorite parts.  Cook and stir for about 3 minutes before moving on.

Add the chicken stock. Simmer the soup over low for about 45 minutes. Stir the bottom frequently as it tends to stick.

Add the cheese, cream, and zucchini. Simmer for another 20 minutes, stirring often. Taste for salt and add as needed.

Lemon Cucumber Salad

I was at the end of the week, one where I kept neglecting to go grocery shopping so I had to some up with a vegetable to serve with dinner based on an almost empty fridge. Cucumbers and a few pantry staples and I present to you cucumbers with lemon and dill.

1 large English cucumber
2 Tbsp olive oil
1 - 2 Tbsp lemon juice
several large pinches of salt
Dash of white pepper
1 frozen cube of dill or 1 tsp fresh minced

Whisk together the olive oil, lemon juice, salt, pepper, and dill. Drizzle over the cucumbers and toss to coat. Taste for salt and adjust as needed. 

Serve immediately.

Cucumber Apple Salad

I saw a recipe in a facebook group about apple cucumber salad and decided to google it. This is a totally different style than that one was but I thought it looked delicious. I do plan on making the other kid as well someday soon.

I made this closer to the original recipe but I plan next time on making modifications to it based on our personal preference. I'm writing the recipe to reflect that change. Mostly my family agreed we wanted it as a cucumber salad with fruit as an accent, not a fruit salad.

Dressing

1 Tbsp. whole grain mustard

3 cubes of frozen dill or 2 Tbsp. fresh chopped

3 Tbsp apple cider vinegar

1 Tbsp honey

3 Tbsp olive oil

2 green onions,  sliced

Salt and pepper to taste

Salad

6 small cucumbers or 2 large English cucumber

1 Korean pear or sweet apple

Instructions

Whisk together all of the dressing ingredients. Taste for salt.

Cut the cucumber in half lengthwise and slice at an angle.  Core and slice the pear. Toss the dressing with the cucumbers and pear. Serve immediately. 

To store leftovers strain the liquid from the bottom of the salad and store in a separate container. Re combine as needed. 

 

Sour Cream and Brown Sugar Dip

Ever remember something you loved a long time ago and forgot about? This is one of those things for me. I absolutely adore sour cream and brown sugar together and yet it's something I haven't had since I was a kid.


1 cup sour cream
1/4 - 1/2 c. brown sugar

Stir it all together. The sugar will initially be gritting in there. Let it rest for 5 minutes and stir again. If it's still not smooth let it sit another five minutes and stir again. Serve with fresh fruit. Raspberries are my favorite, but grapes, apples, and strawberries are also good.