Posts Tagged ‘Carrots’

Sunny California Blend Cheese Soup

Wednesday, October 15th, 2014

When I saw the California blend of veggies (carrots, cauliflower and broccoli) sitting In the refrigerator, I knew it had to become a beautiful soup. I kept remembering a soup from my childhood called Normandy blend soup. I remember it having big chunks of the California blend of veggies, and a velvety cheesy base. I searched for a recipe but never found one, so I decided to give it a try without one.

I chopped up the veggies in nice bite size pieces, and finely chopped an onion and celery, they are necessary for flavor but not the stars of the show.

I decided to blanch the California blend prior to putting it in the soup. I wanted the veggies to still have some texture but not crunch and to keep them vibrant. To blanch them bring a pot of salted water (it should taste like ocean water, this is your chance to bring out the flavor of the veggies) to a boil. Start with the carrots, let them simmer for 6-8 minutes. Using a strainer place the carrots into an ice water bath to stop the cooking. Remove the carrots from water and place back in their bowl. Repeat with cauliflower blanch 4-5 minutes and the broccoli only 3-5 minutes.

Sauté onions and celery in the butter and oil til translucent 4-5 minutes.
Add about 1/4 cup of flour and stir, making sure all the oil has been absorbed, now allow this to cook a couple minutes. If you don’t the soup will taste of raw flour.

Now use a wire whisk and whisk the soup base while slowly adding the chicken stock. It will be very nice and smooth. Season with salt and pepper.
Whisk in a cup of milk or half and half.

Allow this to come to a simmer. Stir in the shredded cheddar and stir until melted. Now carefully add the California blend of veggies. Allow to simmer 8-10 minutes, making sure the veggies are still al dente. At this point I also added 2 TBSP Dijon mustard to really finish the flavor and texture, as well as a Tbsp. Of Emerils essence seasoning to kick it up! (I use the salt free.) season with salt and pepper to taste.

Served with a couple warmed pretzel slider buns. Delicious.

Sunny California Blend Cheese Soup

Sunny California Blend Cheese Soup

Ingredients

  • 1 small head cauliflower, cut into bite size florets
  • 1 bunch broccoli, cut into bite size florets
  • 1 pound of carrots scrubbed and cit into bite size coins
  • 1 small onion finely chopped
  • 3 ribs celery finely chopped
  • 2 Tbsp. Olive oil
  • 4 Tbsp butter
  • 1/4 cup flour
  • 4 cups chicken stock
  • 1 cup milk or half and half
  • 2 1/2 cups medium cheddar
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Emerils essence (salt free)
  • Salt and pepper to taste

Instructions

  1. Prep veggies
  2. Bring large pot of water to a boil, add salt. Water should be salty like the ocean. Prepare a large bowl of ice water.
  3. Add carrots to boiling water, let simmer 8-10 minutes. Remove to ice bath with a spider or strainer. Allow to cool, using spider it strainer remove to bowl. Repeat with cauliflower, blanch 5-6 minutes followed by broccoli, blanch 3-5 minutes.
  4. In a soup pot or Dutch oven melt oil and butter. Add celery and onion and cook until translucent 4-5 minutes.
  5. Sprinkle flour over celery and onion and stir making sure all oil is absorbed. Allow to cook 2-3 minutes. Season with salt and pepper.
  6. Now whisk in chicken stock followed by milk.
  7. Add the cheese and stir while it melts. Carefully add in the California blend and stir. Add in mustard and Emerils essence.
  8. Bring to a simmer, allow to simmer 8-10 minutes.
  9. Season to taste, serve.

 

Summer Asian Slaw

Thursday, July 17th, 2014

Summer Asian Slaw

The Asian pack has always been one of my favorites! I love to make up large batches of egg rolls and wontons ( some fried and some raw to use for wonton soup) and stock my freezer. Who doesn’t love a wok full of colorful stir fry? (more…)

Spicy Coconut Kissed Egg Rolls with Dipping Sauce Trio

Tuesday, July 15th, 2014

 
One of my favorite add-ons is the Asian Pack!  It always gives me the excuse to make up a big batch of stir fry.  Today I wanted to do something different. Why not egg rolls! Simple enough, as all I needed were the wrappers. These egg rolls receive their heat from the dried Chiles de árbol in the pack.  The coconut kiss, is a result of the rolls being fried in Bountiful Baskets scented organic Coconut Oil. Trust me, my house smelled amazing all day! (more…)

Scalloped Carrots

Tuesday, June 10th, 2014

Everyone loves carrots.  My family has a recipe for scalloped carrots that we have used for years and enjoyed.  This is a homey recipe with lots of sliced carrots, thyme, pepper, milk and cheese sprinkled over the top.  When baked, it is a warm, welcoming treat!  I serve it with baked chicken or fish, but it is tasty alone as a vegetarian dish.

Scalloped Carrots

Ingredients

  • 6 large carrots - rainbow carrots can be used and are delicious!
  • 1 finely diced onion
  • 1 cup milk
  • butter
  • salt, pepper
  • 2 teaspoons thyme
  • 1 tsp. garlic
  • 1/c cup cheddar, finely shredded
  • 1/2 cup parmesan, finely shredded
  • 1 tablespoon flour

Instructions

  1. Heat oven to 400 degrees
  2. Grease glass baking dish (I use a standard pie dish)
  3. Slice carrots, thinly and put in bottom or dish
  4. Pour milk over the top of the carrots
  5. Stir in flour
  6. Add a couple of pats of butter to milk and carrots
  7. Add salt, pepper, garlic, thyme
  8. Cover the top of the carrots with shredded cheeses
  9. Sprinkle a little more thyme on top
  10. Bake for 20-30 minutes until cheeses are bubbling and carrots are tender
  11. Enjoy!

Carrot Butter and Shiitake Mushroom Escargot

Thursday, April 17th, 2014

I am sure most of you have heard of ComicCon. A convention where adults (and children) dress up in costume and do whatever they do there. I have never been to a ComicCon  and have no desire to go get my “Geek on” there but, a couple weeks ago I went on a “Mommy Vacation” without my family to get my “Geek on” at CookieCon in Salt Lake City. No, we didn’t dress up as our favorite Keebler elf or as an Oreo but we learned different techniques with decorating sugar cookies. 450 of us from 44 states and 16 Countries across the globe came to the CookieCon. We were all hopped up on sugar from royal icing! (more…)

No Soup For You!

Wednesday, March 19th, 2014

I have been wanting to eat Brussels Sprouts in a soup and I wanted to find a way to have them in without it being the main attention getter. You may not believe me this when I tell you but…Brussels Sprouts have a bad rap. I get it; they are tiny cabbage looking things and they smell funny while you cook them with an equally strong taste! But I have found that once I got past the obvious reasons for thinking I shouldn’t like them and gave them a shot I fell in love with the tiny cabbage looking thing with a funny smell! (more…)

Irish Shepherd’s Pie

Monday, March 3rd, 2014

There is nothing more comforting than Irish Shepherd’s Pie.  This traditional Irish recipe has been handed down for generations in our family.  We make this dish year round but it is a great recipe for St. Patrick’s Day instead of corned beef and cabbage.   It is commonly made with ground lamb but you can use ground turkey or beef instead.  It is a wonderful way to add some vegetables to your dinner.  You can top it off with leftover mashed potatoes or Colcannon.  True comfort food with warmth, heartiness, and love! (more…)

California Blend Packs for the Freezer

Monday, March 3rd, 2014

Cali Blend Freezer Packs

All I can say is that I am totally in love with the new California Blend pack that BBFC has been offering. If you haven’t seen one of these packs yet, you will be shocked and amazed and the size of the veggies in them! Holy Carrots Bugs Bunny, that cauliflower is as big as my head! Seriously, these packs are amazing and super easy to process to make into your own healthy blend packs for the freezer. I was blessed with a Food Saver this last Christmas but you don’t need one to make and freeze your own packs. (more…)

Basket Fried Rice

Thursday, February 6th, 2014


So…. about a year ago the big joke in my office (ok, one of them) was that we should all stock up on Spam for the zombie apocalypse.  Spam…. hmmm…. isn’t that from a Hawaiian pig?  You guessed it.  I’ve NEVER had Spam before.  My next shopping trip I made a point of adding Spam to my list…. and joy of joys when I found not only Spam, but Hot & Spicy Spam and Jalapeno Spam! (more…)

Turkey and Wild Rice Soup

Tuesday, January 28th, 2014


What to do with leftover chicken or turkey….I finally found one every one in my house will eat! (more…)