Introducing Creativity To The Alternative Diet: Many of us have segued from traditional dietary lifestyle to alternative dietary lifestyles, i.e. Gluten free, Vegan, Grain free, Real food, etc. What are we discovering?? These recipes are NOT mediocre!

Sunday, December 13, 2009

Gingered Carrot Soup

Hi Girls....I know we did soups before and I hope I haven't shared this one with you yet but I've made it a couple of times and I really like it.

Gingered Carrot Soup

2 Tbs. olive oil
1/2 C. minced onion
1/4 C. minced peeled fresh ginger
3 C. (or more) chicken stock/broth (low sodium)
4 C. sliced peeled carrots (about 1 1/2 lbs.)
1 C. orange juice (best if fresh squeezed)
1/2 C. half and half
1/4 teaspoon ground cinnamon
1/4 C matchstick-size strips peeled carrot (for garnish, optional)
1 Tbs. matchstick-size strips peeled fresh giner (for garnish: optional)
**NOTE I added a little brown sugar to taste & a little salt & pepper to taste

Heat oil in heavy large saucepan over medium-heat
Add onion and 1/4 cup minced ginger and saute until onion is translucen, about 5 min. Add 3 C. chicken stock and 4 C. sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
Working in batches, puree mixture in blender or processor. **NOTE: I used an emersion blender right in the pan...worked out beautifully.
Return soup to saucepan. Mix in orange juice, than half and half. Cook over low heat 5 minutes. Mix in ground cinnamon. Season soup to taste with salt and pepper.
Ladel soup into bowls, Top soup with carrot and giner strips if desired and serve.

Wednesday, December 9, 2009

Time has gotten away from me with so much going on...I realized I have not posted my recipe for this week! OOPS! I will be posting that tomorrow evening....sorry for the delay Ladies!

Monday, December 7, 2009

Staci's Salisbury Steaks

I made the steaks the Saturday after Thanksgiving while my dad and his wife, Teresa were visiting us. It was a great dinner and we all enjoyed it! I didn't have garlic powder so I used fresh (I think about 3 or 4 cloves) and we all agreed that I should not have used so much. I love garlic and usually subscribe to the "more is always better" method, but this time Teresa made a great point that the garlic over-powered the other more subtle flavors like the green pepper. I'm sure that if I used the garlic powder this would not have happened. Other than that I did every thing the way the recipe directed and served it with mashed potatoes. I will make this again. It was definitely comfort food.