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Tuesday, May 26, 2015

Spicy Coconut Curry Carrot Soup

I looked at a few carrot soup recipes before deciding to base it on a ginger-curry soup and make up the amounts myself. I'm happy to say that it turned out really well!  I think this is quite forgiving and easy to customize based on individual tastes.

I found it too sweet at first, because of the wonderful sweetness of carrots from the garden, so I added quite a bit of salt and threw in this magical red curry paste. This is what we use for our Thai curry stir-fry and it has been a favourite in our pantry for a while now. It comes in small expensive jars (or in a larger bag of paste from Superstore for something like a quarter of the price).

Sliced yellow onion
Diced garlic (4-6 cloves)
1 Tbsp coconut oil
Carrots (lots. Cut into rounds)
Approx 2/3 carton of chicken stock
2 tsp yellow curry
Sprig of rosemary
Sprig of thyme
1/2 tsp ground ginger
Salt and pepper to taste
Squirt of spicy red curry paste , to taste (be careful! It seems to get spicier as it cooks!)
1/2 cup coconut milk
Garnish with cilantro or basil

Start by sauteing the onions and garlic in the coconut oil, and place in the slow cooker with the carrots and chicken stock. Add the spices (except for the red curry paste) and let it cook down until everything is soft (likely a couple of hours on high). Take out the sprig herbs and use an immersion blender to puree the carrots, onions and garlic. Add the red curry paste a bit at a time, as well as the coconut milk.

Garnish with some cilantro, and serve with cheese biscuits (I use my super easy biscuit recipe and just add in some grated strong cheddar).


Thursday, January 15, 2015

Peanut Butter Marshmallow Squares

Have you ever made a shameful treat like this one and then proceeded to "forget" to serve them to your guests and then eaten the entire pan yourself over the course of 3 days?

Me neither.

However, to defend myself, the marshmallows are fruit-flavoured (who knew?) and peanut butter is full of protein.  And the recipe couldn't be easier. The marshmallow package and likely the butterscotch chips package will both have a version of this treat listed there. This is my easy version.

50g (just over 4 cups) marshmallows (1 bag! How easy!)
300g butterscotch chips (nearly 2 cups) (1 bag! How easy!)
1/2 cup margarine (1 prepackaged square! Easy!)
3/4 cup peanut butter

Melt the chips, margarine, and peanut butter over medium heat. You're supposed to use a double boiler but if you're careful to stir constantly you can heat it directly in a saucepan (the goal is not to burn anything on the bottom).

Let the mixture cool so that it still flows but will not melt the marshmallows. Mix in the 'mallows and let set in a greased 9" x 9" pan. Refrigerate until set.