August 28 Blog Carnival
1) Your favorite food. What is it and why? If it's something you make please share the recipe.
2) Back to school. What does it mean to you?
Since back to school only means I have to drive 15mph on Gowan on my way to work I will choose option #1.
I have many favourite foods so this is a toughy. I love and collect recipes for Sugar Pie, a Canadian treat that is as sweet as the name implies, and Shoo Fly Pie, an Amish delight I discovered whilst visiting a small town in Pennsylvania when I was 16. (On a side note, I also discovered what a taco was on that trip and I love those too!)
I also thought to share a couple of recipes that have been made by my mom (and now by me) my whole life. A lovely banana cake (not bread, cake) and a scrumptious coffee cake. Then there are my grandmother's Butterscotch Curls (drool) and my aunt's Cherry Wonders (which I can't make because the dough must be refrigerated overnight and I really cannot be left alone in the house with raw cookie dough ALL night.)
But you know what? Soup season is approaching, carrots are cheap and healthy, and would it kill us to talk about something that is actually good for us?? So here's a simple carrot soup I make that is delicious, easy and I've discovered, also good cold (in case soup season drags it's feet.)
FRESH CARROT SOUP WITH HERB MIX
1/2 cup minced onion
1 clove garlic, minced
Nonstick cooking spray
4 cups nonfat low sodium chicken broth (I just use powdered usually.)
1 lb carrots, sliced
1 teaspoon lemond juice
1/2 teaspoon salt
Chopped cilantro (I DO NOT use this. Cilantro....blech.)
Chopped basil (dried works fine for me.)
Crushed red pepper flakes
Saute onions and garlic in medium saucepan sprayed with nonstick cooking spray until tender, about 2 minutes. Stir in broth and carrots and heat to boiling. Reduce heat, cover and simmer until carrots are tender 25-30 minutes.
Puree carrots and broth in blender (I use Magic Bullet) until smooth. Blend in lemon juice and salt.
Spoon into serving bowls (I eat it straight out of the pot) and sprinkle each with a little chopped cilantro (again, blech) and basil. Sprinkle with red pepper flakes for spice before serving.
4 SERVINGS, EACH SERVING:
152 calories;475 mg sodium;5mg cholesterol;1 gram fat;26 grams carbohydrates;11 grams protein;1.16 grams fiber.
I'm going to try your carrot soup recipe -- I love carrots.
ReplyDeleteI'm new at this, so maybe you can explain what a blog hop is? I mean I understand that you go from one blog to another. But, where does it start and how do you get to the next one?
Your resin work is just lovely. You're right, time to get serious about stocking up for the holiday madness - well, at least I'd like to see the madness happening.
ReplyDeleteI love soup! I can't wait for 'soup season'. Your carrot recipe sounds delicious!!
ReplyDeleteRecipes -- I have one for lentil soup that I'll have to hunt up.
ReplyDeleteBack to school -- it means I get to actually watch a little TIVO'd TV instead of SpongeBob.
We love soup too! I love to boil chicken thighs(because dark meat's more forgiving to overcooking than white), then add whatever's onhand while I debone.
ReplyDeleteI'm not so sure about carrot soup - its sounds too ... orange?
ReplyDeleteOMG, that soup sounds delicious but I suspect I'd have a much easier time getting my husband to eat the Sugar Pie than the Carrot Soup.
ReplyDeleteLois
http://www.abeadedaffair.com
(I love the picture at the top -- make it bigger!!!! :-) ))
ReplyDeleteOh, you are making me hungry Elayne!
ReplyDeleteoo that carrot soup recipe sounds delish--i'll have to try it out--it's hard for me to find recipes i can eat (i have a lot of food allergies) but this one fits the bill and sounds tasty to boot :)
ReplyDeletep.s.--thanks for your kind words about my art on the Bluegrass Etsy blog--you're one of the people who inspired my latest blog post.