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).

Enjoy!

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.

Carrot Cake

My husband gets most of his vegetables from carrot cake. I'm just kidding. But seriously. The Pioneer Woman makes a great recipe - so great that all I changed was that I took out the nuts in the icing. I also find that this makes a little too much cake for one 9 x 13 pan - it rises high and takes too long to cook in the middle. Next time I will halve the recipe in total (batter and icing) and it'll make a shallower cake with a higher icing-to-cake ratio.


For the cake, mix together:

• 4 eggs
• 2 cups sugar
• 1 cup vegetable oil

Separately, combine:

• 2 cups flour
• 1/2 tsp salt
• 1 tsp each of baking soda, baking powder, and cinnamon

Add the flour mixture to the cake and then add 2 cups of grated carrots. Combine and pour into a greased sheet cake pan or Pyrex. Bake at 350 degrees for anywhere from 30-50 minutes (depending on if you used the full recipe and had it in one pan or in two). Mine took even more than 50 minutes to fully cook in the centre. Use the clean toothpick test to confirm it is done.

When it has cooled, spread with this icing:

• 1 stick (1/2 cup) softened butter
• 1 package (8 oz) softened cream cheese
• 1 pound (4 cups) icing sugar
• 2 tsp vanilla

Cinnamon Snails

A friend gave me this recipe back when we were in high school and didn't really use the world wide web for much. I have no idea where it came from but had a craving the other day and asked my mother to search her house for it. It is quick and easy and they are tasty!

Dough:

• 1.5 cups flour 
• 1/4 cup sugar
• 2 3/4 tsp baking powder
• Dash of salt (approx 1/2 tsp)
• 3/8 cup margarine
• 1/2 cup milk with 1 egg beaten into it (only use about half in the dough)

Filling:

• 3 Tbsp brown sugar
• 1 tsp cinnamon

Mix the dry ingredients together. I melted the margarine and mixed it in, then added just enough of the milk/egg mixture to allow the dough to pull together into a mass that was able to be rolled with a rolling pin.  I used just under 1/2 of the mixture, and I ended up with some leftover milk/egg at the end of the recipe so you may wish to just mix the egg with 1/3 or 1/4 cup milk.

Roll the dough into a long rectangle, at least three times as long as it is wide.  I made mine about 18" x 6", and the swirls seemed too small at first but they puffed up while baking.

Spread some of the milk and egg mixture onto the dough and sprinkle liberally and evenly with the topping. Roll into a tight, long log (roll starting from the long side). Cut with a very sharp knife in approximately 3/4" widths. I found that my dough crumbled if I used the dough scraper or even dental floss - I used a filet knife to get a sharp cut. Bake at 350 degrees on parchment paper for about 14 minutes until they have risen and browned - they will harden a bit further after they are removed from the oven and they should be crumbly when eaten.

Enjoy!

Three-Cheese Tomato Orzo Soup

 

Aside from the cheese, I consider this soup to be a healthy meal option. It's quite quick and easy to make (half hour if everything is available), and is a huge hit at my house.

Start with:

• 1 diced yellow onion
• 2-3 cloves minced garlic
• 1 Tbsp olive oil

Heat the olive oil in a soup pot and brown the onions over medium heat - just a few minutes until they're tender and translucent.  Add the garlic and brown for another minute or two. 

Add (feel free to be flexible with amounts - this is just a guideline):

• 2 (28 oz) cans of whole or diced tomatoes - I use whole and cut them up a bit. They seem a bit more flavourful than the diced ones. Add the liquid from the can also.
• 2 cups chicken or vegetable broth
• 1 cup plain Greek yogurt
• 1/2 cup fresh basil if available, or a couple of teaspoons of dried basil
• 2 tsp oregano
• 1-2 tsp sugar, to taste (if I use more yogurt because it needs to be used up, another tsp of sugar or so is helpful)
• Salt and pepper to taste

Simmer until well-heated throughout, then blend with an immersion/stick blender. Add cheese as desired - I used a sharp vintage white cheddar (love Tillamook cheese!), a bit of parmesan and some Friulano cheese, a staple of my Italian grandmother-in-law's kitchen.  Probably about 1.5 cups of grated cheese. Add pre-cooked orzo pasta to add some weight to the soup if desired - I love this.  Serve with basic buttered biscuits and enjoy! 

Banana Muffins

These are handed down from my mom, and I have no idea what book she may have originally grabbed these from.  The trick to moist, yummy banana muffins is really old bananas.  I let mine get so brown that you can't see a single bit of yellow left on them, and then I freeze them if I'm not going to use them right away.  It's easy to pull them out of the freezer and let them sit in the sink to thaw for anytime-banana-muffins.

Mix together:

• 3 overripe bananas
• 3/4 cup white sugar
• 1 egg
• 1/3 cup veg. oil (ie. canola)

Separately, combine:

• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• chocolate chips as desired (I usually add a big handful, 1/2 cup or so)

Crumble topping (this is heavenly but I am usually too lazy):

• 1/3 cup packed brown sugar
• 2 Tbsp flour
• 1/8 tsp cinnamon
• 1 Tbsp butter (tip: freeze the butter and then you can grate it so it's easier to mix in)

Combine wet and dry ingredients and mix with a spatula until just moistened.  Spoon into a greased muffin tin.  Sprinkle the topping on each muffin and bake at 375 degrees F for 18-20 minutes, or until a toothpick comes out clean (if doing mini-muffins, I find about 15 minutes is enough).  Enjoy!

Chocolate Chip Oatmeal Cookies

This has been my favourite cookie recipe since I was about six years old. These cookies are chewy and soft and yummy and almost healthy because of the oats. You can read my roommate's description of them here at Breakfast Monkey... just in case you don't believe me that they're yummy.  She totally did beg me to make these multiple times a month, whenever we were supposed to be studying.

Beat together:

• 2 eggs
• 1 cup margarine
• 1 cup sugar (or slightly less, I tend to only fill my cup about 3/4 full)
• 1 tsp vanilla

Add and mix well:

• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda

Add and hand-mix:

• 2 cups rolled oats
• 1-1.5 cups chocolate chips (I usually use 1 cup chocolate, half cup butterscotch or Reese's or white chocolate chips!)

Bake on an ungreased cookie sheet at 350 degrees for 10-12 minutes.  Do not let the cookies get brown!  They should come out soft and they will harden when they cool.  This gives them the chewy, melt-in-your mouth texture that is so desirable. 

Pitas

Taken directly from Annie's Eats.  She has a whole-wheat version too, if I remember right, but so far I can't fathom making anything other than these.

These pitas are so easy if you're bumming around the house and can attend the dough occasionally.  Just like Annie said herself - you won't be able to eat store-bought pitas anymore.  Today my husband asked me to make them as a base for pizzas... and then we just ate them plain with Greek salad instead.

• 3 cups flour, and a little more as needed
• 1.5 tsp salt
• 1 package instant yeast
• 1 Tbsp sugar or honey in 1 cup warm water (not too hot!)

Mix the salt and flour together, and add the yeast to the cup of sweet water. Let it foam for 10 minutes if you're not sure if your yeast is still kicking, then add it to the flour mixture.  Mix together and knead for about 10 minutes (this is where I thank the Lord for the KitchenAid stand mixer).  Add a little flour if needed to get rid of the major sticky factor.  The dough should pull away from the sides and be tacky but you should be able to handle it decently without it getting all over your hands. 

Cover with plastic wrap and let the dough rise until doubled - probably about 1.5 hours.    

Divide risen dough into 8 portions, shape into balls and let them rest for 20 minutes or so - this will allow them to be pliable. 

Use a rolling pin on a floured surface to shape each ball into a disc, about half an inch thick.  They should be about the diameter of your finished pita.  Place them onto parchment paper or something else non-stick and let them rise, no cover needed, about half an hour.  In the meantime, preheat the oven to 450 degrees with a pizza stone inside. 

Once heated, place as many as you can fit (I usually get 4) into the oven for about 3 minutes. They will puff up and should be cooked through - but I usually flip them over for another minute or so just to get markings on both sides. They will still be good, I promise. If you want a very defined pocket inside, don't flip it over.

Enjoy fresh out of the oven with tzatziki sauce.  You will not regret it. 

Whipped Shortbread

I first experienced whipped shortbread at a snack table at a funeral.  I nearly asked everyone I saw whether or not they had tried this little piece of heaven... and then I remembered that I'm an adult and I need to restrain myself until a more appropriate time.

A time like Christmas.

Makes about 60 small bite-sized cookies (recipe is easy to halve, double, or increase by 50%):

• 3 cups flour
• 1/2 cup cornstarch
• 1 cup icing sugar
• 1 lb butter (approx 450 grams or 1 cup - half a "pack" here in Canada)

Whip the butter in a stand mixer.  Trust me, you will want a stand mixer or your arm might fall off.

Add the rest.  Leave it whipping in the mixer for anywhere from 5 to 10 minutes, literally.  This needs to fill with air. The dough will look very fluffy and white, somewhat like frosting or like meringue peaks. 

It's as easy as scooping with a fork onto a pan and baking at 350 degrees for up to 20 minutes.  My oven cooks hot - check after 12 minutes or so and ensure the bottoms aren't browning. These need to cook through but over baking will dry them out.

Sometimes I even cook a half recipe (my husband doesn't like shortbread) and that makes 30 small cookies. 

Enjoy with milk!

Ginger Snaps

These are chewy Christmas delights. 

• 3/4 cups butter (I use margarine... my cookies end up a bit flatter but they still taste goooood)
• 1 cup sugar
• 1 egg
• 1/2 cup molasses

Beat above ingredients together. Mix the following dry ingredients together then add slowly to the wet ingredients:

• 2.5 cups flour
• 2 tsp baking soda
• 2 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp salt
• Pinch of ground cloves and pinch of nutmeg

Form into small balls and roll in white sugar. 

Bake at 350 degrees for 10 minutes on an un-greased cookie sheet.  These need to be slightly underdone so that they will be chewy - they will be very soft when they come out of the oven and that is good. They will harden enough.

Focaccia Bread

I don't know where this recipe originally came from - if anyone recognizes it feel free to let me know!

Mix together:

• 1 tsp. white sugar
• 1 cup water (warm but not too hot)
• 1 Tbsp active dry yeast
• Let the yeast poof, then add 2 Tbsp olive oil

Combine dry ingredients:

• 2 3/4 cup white flour
• 1 tsp each of salt, garlic powder, oregano, thyme
• 1/2 tsp basil
• 1 pinch ground black pepper

Mix the dry and wet ingredients together.  Knead the dough on a lightly floured surface.  Place in a large oiled bowl, cover with damp cloth and let it rise for about 20 minutes.

Punch the dough down, pat into a flat rectangle about 1/2 inch thick.  Top with oil, parmesan/mozzarella, or various veggies, herbs, and other cheeses.  This is your chance to get creative!  You can go "basic" with rosemary and sea salt, then eat it with oil and balsamic vinegar, or jazz it up with banana peppers and asiago cheese.  I like to poke the dough all over with my finger so that the finished bread has dimples in it.

Bake at 450 degrees F for 15-20 minutes. Thoroughly enjoy it with balsamic vinegar / olive oil or other dips.  Happy eating!

Cheese Scones

I found this recipe through Kraft's site. These are delectable - I can't even explain how much I adore a good cheese scone.  I will never look for another one now that I tried this one.

It's a good recipe for halving, as I can make 4 large scones with a half-recipe.

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/8 tsp cayenne pepper
• 1/3 cup cold butter/margarine, cut into 1/2-inch cubes
• 3/4 cup shredded cheese (I usually add a few small chunks of cheese too to get some nice cheese pockets in the scones)
• 2 eggs
• 1/3 cup milk

Mix the first four ingredients well, then cut in the butter. Fork in the cheese and make a well in the middle.  Whisk together milk and eggs and add to the centre of the well, then mix gently and briefly with a fork until somewhat together. Knead gently with hands just to make dough gather together. Divide into flattened circular shapes messily or go to the hassle of rolling 1/2 inch thick and cutting out circular shapes with a biscuit cutter.

Bake at 400 degrees for 15-17 minutes.  My larger biscuits (8 to a batch) take 17 minutes.  They are a little slice of heaven, and are a perfect accompaniment for soup on a colder day. 

Apple Crumble

Topping:

• 3/4 cup flour
• 3/4 cup brown sugar
• 1/4 cup rolled oats
• 1 tsp cinnamon, nutmeg
• 1/3 cup melted butter or margarine

Fruit filling just requires a pinch of salt, cinnamon, and a bit of sugar to lightly coat the fruit.  Standard recipe would be granny smith apples but nectarines (as above) or blackberries make an excellent summer treat!

375 for 30 min or until apples are soft when poked with a fork.  Best when served with ice cream.