Name: Gingered Carrot Soup
Yield: 4 - 5 servings
Ingredients: 3 Tbsp Unsalted Butter; 1 1/2 Lbs Carrots (6-7 large) (cleaned and sliced); 2 Cups White or Yellow Onion (chopped); Salt to taste; 1 Tsp Fresh Ginger Root (minced); 2 Cups Chicken or Vegetable Stock; 2 Cups Water; 3 large strips Orange Zest; Chives, Parsley, Dill or Fennel for garnish (chopped)

Gingered Carrot Soup

March 11, 2018 By Liz

Gingered Carrot Soup

This simple and easy to make soup is one of the most nourishing foods. Paired with a salad this makes a wonderful lunch or a light supper.

Servings

servings

Ingredients

3 Tbsp Unsalted Butter
1 1/2 Lbs Carrots (6-7 large) cleaned and sliced
2 Cups White or Yellow Onion chopped
Salt to taste
1 Tsp Fresh Ginger Root minced
2 Cups Chicken or Vegetable Stock
2 Cups Water
3 large strips Orange Zest
Chives, Parsley, Dill or Fennel for garnish chopped

Servings

servings

Ingredients

3 Tbsp Unsalted Butter
1 1/2 Lbs Carrots (6-7 large) cleaned and sliced
2 Cups White or Yellow Onion chopped
Salt to taste
1 Tsp Fresh Ginger Root minced
2 Cups Chicken or Vegetable Stock
2 Cups Water
3 large strips Orange Zest
Chives, Parsley, Dill or Fennel for garnish chopped

Instructions

Melt butter in a soup pot over medium heat
Cook onions and carrots until the onion is translucent, stirring occasionally. About 5 - 8 minutes. Do not let them brown.
Sprinkle a teaspoon of salt over the carrots and onions as they cook
Add stock and water, ginger, and orange zest. Bring to a simmer. Cover and cook about 20 minutes or until the carrots are soft.
Remove the strips of orange zest. If you forget and purèe the soup with the zest still in it, the soup may be too bitter.
Purèe the soup in a blender or food processor until completely smooth. Only fill blender bowl a third full of the hot liquid. Keep one hand on the cap of the blender to keep it from popping off. Add more salt to taste.
Ladle into bowls and garnish with chives, parsley, dill or a swirl of heavy cream. A dollop of sour cream also works well.

Roasted Sweet Potatoes with Smoked Paprika

November 4, 2017 By Liz

Roasted Sweet Potatoes with Smoked Paprika

What's Thanksgiving without sweet potatoes? Most sweet potatoes are huge, so figure 1/2 potato per person or less.

Prep Time

15 minutes

Cook Time

1 hour

Servings

servings

Ingredients

4 Sweet Potatoes
1 tsp olive oil
3 Tbsp Butter
2 Tbsp Honey
1 Tbsp Smoked Paprika or Hungarian paprika
2 Tbsp Cilantro - fresh chopped
3/4 tsp Kosher or Sea Salt

Prep Time

15 minutes

Cook Time

1 hour

Servings

servings

Ingredients

4 Sweet Potatoes
1 tsp olive oil
3 Tbsp Butter
2 Tbsp Honey
1 Tbsp Smoked Paprika or Hungarian paprika
2 Tbsp Cilantro - fresh chopped
3/4 tsp Kosher or Sea Salt

Instructions

Preheat oven to 400 Degrees F.
Scrub the potatoes.
Pierce the potatoes with a fork and rub them with the oil.
Place potatoes on a sheet pan and bake for about 1 hour- until tender.
Remove from oven and slice potatoes lengthwise in quarters. Arrange on a serving platter.
Combine the butter, honey and paprika in microwave-safe bowl. Heat in microwave for about 1 minute.
Drizzle the butter mixture over each potato wedge.
Sprinkle with chopped cilantro and salt. Serve.

Easy One Skillet Creamy Cilantro Lime Chicken

September 30, 2017 By Liz

Easy One Skillet Creamy Cilantro Lime Chicken

This one-skillet dish is a snap to make. I like it served with rice and green veggies.

Course

Main Dish

Prep Time

20 minutes

Cook Time

25-30 minutes

Servings

servings

Ingredients

4 pcs Boneless Chicken Thighs Boneless breasts can also be used
1 Tbsp olive oil
1/4 cup Onion - finely chopped
2 cloves Garlic - minced
1 cup Chicken Broth or water
2 Tbsp Lime Juice juice of 1 lime
2 Tbsp Cilantro - chopped plus a little more for garnish
1/2 tsp Red Pepper Flakes
1/2 cup Heavy Cream or sour cream or greek yogurt
Salt/pepper to taste

Course

Main Dish

Prep Time

20 minutes

Cook Time

25-30 minutes

Servings

servings

Ingredients

4 pcs Boneless Chicken Thighs Boneless breasts can also be used
1 Tbsp olive oil
1/4 cup Onion - finely chopped
2 cloves Garlic - minced
1 cup Chicken Broth or water
2 Tbsp Lime Juice juice of 1 lime
2 Tbsp Cilantro - chopped plus a little more for garnish
1/2 tsp Red Pepper Flakes
1/2 cup Heavy Cream or sour cream or greek yogurt
Salt/pepper to taste

Instructions

Season chicken with salt and pepper
In heavy skillet, heat the oil over medium heat. Add the chicken and cook for 7 to 9 minutes, turning once, until chicken is cooked through
Remove the chicken from pan. Keep warm on a plate covered with foil.
Add onions to the pan. Cook for about a minute.
Add garlic to the pan and cook for about 30 seconds.
Add in the broth, lime juice, cilantro and pepper flakes
Bring to a gentle boil for about 10 minutes or until the liquid has been reduced by about 1/4 cup.
Whisk in the cream at the last minute. Turn off the heat and return the chicken to the pan.
Plate the chicken the chicken and garnish with more cilantro.

Tangy Cucumber Dill Salad

August 5, 2017 By Liz

Tangy Cucumber Dill Salad

Servings

servings

Ingredients

2 Tbsp Red Wine Vinegar or fresh lemon juice
1 Tbsp olive oil
1 Tbsp Dill - fresh chopped
Kosher salt and black pepper
1 English Cucumber sliced
1/4 small Red Onion sliced

Servings

servings

Ingredients

2 Tbsp Red Wine Vinegar or fresh lemon juice
1 Tbsp olive oil
1 Tbsp Dill - fresh chopped
Kosher salt and black pepper
1 English Cucumber sliced
1/4 small Red Onion sliced

Instructions

In a large bowl, whisk together the vinegar (or lemon juice), oil, dill, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cucumber and onion and toss to combine.