A Life, Lived

WHB - Sirlion Steak with Chimichurri Sauce

This post is my contribution for Weekend Herb Blogging - one of the longest running food blog 'events' on the web. This week it is being hosted by Ivy from Kopiaste. Started by Kalyn and now organized by Haalo, WHB is now in its 4th successful year of showcasing every week delicions (and unusal) foods prepared using herbs, fruits and vegetables by bloggers around the world.

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Funny thing . . . I would call Paul and I adventurous cooks. We have a pantry that is chock full of ingredients many have never heard of. We enjoy experimenting with new things and rarely make the some thing twice. Given that it is odd that until Sunday night we had never tried Chimichurri sauce.

Sure, I had read about this classic Argentina sauce. Chimichurri is a classic Argentinian sauce, predominantly made with aji molido, a mild red chili. It’s wonderful on grilled meats, but also makes a lovely dipping sauce for bread. With garlic, olive oil, vinegar and freshly chopped parsley, this sauce is quick to make yet it adds a wonderful depth to grilled meats.

Paul decided to try this recipe because it would assist us in using the excess of cilantro that we 'happened' to have in the house. Note to self - do not purchase herbs in a rush. Does anyone else think cilantro looks a wee bit like parsley? ARGH

You'll be pleased with this recipe, it's so easy and so incredibly flavorful. I love the flavor of fresh herbs, and chimichurri is basically just fresh herbs blended in a food processor. This chimichurri was made with cilantro and parsley (there are as many recipes out there for chimichurri sauce out there are there are folks claiming to have invented the internet), and I think it's a great combination. It has a little bite to it, but then gives way to fresh, bold and wonderful flavors. The food processor makes this a breeze to put together. It took Paul longer to wash the herbs than it did to make the chimichurri. The steak was flavorful and tender, and the chimichurri really took it to the next level.

Even though we don't normally make recipes over and over again, we will definitely be making this again soon!

Sirloin Steak with Chimichurri Sauce

1 1/2 pounds trimmed sirloin steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne

Preheat grill.

Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Grill steak on the heated grill until cooked to your liking.. Transfer to a cutting board and let stand 5 minutes.

Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.

Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.

Herbed Chicken Parmesan

Last week I had a craving for chicken parmesan. Then I remembered that there wasn't a whole lot that was low-fat about a huge hunk of breaded chicken breast, fried, and the doused with sauce and cheese. While it may be wonderful comfort food it wouldn't help my diet one bit.

On a whim I checked out Cooking Light where this recipe was one of the top rated chicken recipes. This dish was delicious and quick to prepare that it is sure to became an immediate addition to my favorite chicken recipes. I would have no problem serving this to company.  . . . if I liked them that is!

Enjoy!

Herbed Chicken Parmesan

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Sunday Slow Soupers #19 - Coconut Curry Chicken Noodle Soup

This week the Sunday Slow Soupers, a group from the slow travel community who have been exploring the world of soup since last November, were transported to SE Asian by Marta. She discovered this recipe in the NY Times when she was studying and becoming familiar with the food in Malaysia in preparation for her recent trip there (she is featuring some fabulous photos on her blog right now).

If you don't have a well-stocked 'Asian pantry' you'll be able to find most of the ingredients are available at Asian grocers. The SE Asian curry spice mix might be a a bit more challenging to find. We ended up using a yellow curry paste which worked very well (although because it is more concentrated it adds more 'zing' than the curry powder might). The Kaffir lime leaves are option and could be a little hard to come by. They are worth finding since they do add an amazing citrus note to the curry. Many Asian shops either have them fresh or in the freezer department. You can also order dried Kaffir lime leaves which would work well in the soup recipe.

You will note quickly that this soup is more Thai than Malaysian because of the ingredients, although in fairness the ingredients and recipes are pretty common throughout the region. The foods of SE Asian are famous for the layers of flavours and textures - sweet, salty, spicy . . . crunchy and soft. In fact, often you'll experience all in the same bite!

To quote the article from the NY Times:

The first hit from any curry noodle soup is visual: steam rising from a gilded broth, dotted with burnt-orange oil, flecked with red from dried chilies and brown from warm spices like cinnamon, cumin, black pepper and coriander seed. The next is olfactory, as the perfumes of ginger, lemon grass, fresh curry leaves, lime leaves and turmeric kick in. And the rest involve inordinately elevated levels of flavor (recipes often call for huge handfuls of curry powder and paste), a riot of textural contrasts and the primal satisfaction of the slurp.

You might be tempted to skip the toppings for this soup - DON'T! They add considerably to the depth of flavours and textures - especially the fried shallots (I just fried them in a bit of peanut oil in the bottom of a small pan. It wasn't deep frying but it worked.)

Coconut Curry Chicken Noodle Soup (Curry Mee)
Time: 45 minutes

2 tablespoons vegetable oil
1 small onion, minced
1 tablespoon minced ginger
1 tablespoon minced lemon grass or pale green cilantro roots
2 cloves garlic, minced
1 teaspoon dark red chili paste, such as sambal, more for serving
3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
1/2 teaspoon paprika
1 can (14 ounces) unsweetened coconut milk
1/2 cup half-and-half
4 cups chicken stock
1/4 teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar, more to taste (we did not use regular sugar, instead we used Palm sugar which is common in SE Asian cooking)
About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional)
8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
Salt to taste
1 cup bean sprouts
3 tablespoons chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
Quartered limes for serving.

Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.

Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.

Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.

Yield: 4 main-course servings.

Note: To make this rich soup more substantial, boiled potatoes are sometimes added to the simmering broth and cooked until very soft.

Photo Hunt - Hands

Today's photo hunt theme is hands. It is funny how quick I was to jump to the conclusion that I had no shots that would be appropriate for this theme. I had visions of me trying to conduct a mini-photo shoot of my own hands doing something evocative. Then I started to pour through my collections of shots . . .

So for the theme I have selected this one.

This is a shot of my mother sticker her hand into the famous La Bocca della Verità (in English, "the Mouth of Truth"). This image, carved from Pavonazzetto marble, of a man-like face, is located in the portico of the church of Santa Maria in Cosmedin in Rome. The sculpture is thought to be part of a 1st century ancient Roman fountain, or perhaps a manhole cover, portraying one of several possible pagan gods.

The reason for its unshakable fame is a rather macabre legend that has been associated with the mask since ancient times. If a liar puts their hand inside its mouth, they will lose it. Allegedly at one time someone hid behind the disk with a sword and would lop off your hand if they thought you were lying about something.

This legend probably originates from Roman times. It is said that the rich wife of a Roman noble was accused of adultery. The woman denied the accusations, but her husband wanted to put her to the test by making her hand inside the stone mouth. Knowing perfectly well that she was lying, the woman used a very clever strategy. In front of a group of curious bystanders who had gathered around the Mouth of Truth, the man who was actually her lover embraced her and kissed her. She pretended that she didn't know him and accused him of being a madman and the crowd chased him away.

When she put her hand into the mouth, the woman declared that she had never kissed any other man apart from her husband and the poor madman who had just kissed her. In this way she was certain that she hadn't lied and her hand was saved. Her honour may have been intact, but the Mouth of Truth lost its credibility and it is said that since that day it no longer carried out its function as a right and unappeasable judge.

The mask is so famous that even Hollywood honoured it in a film about the city called Roman Holiday. In one of the most memorable scenes, Gregory Peck, in front of a terrified Audrey Hepburn, daringly challenges the mask by putting his hand inside its mouth.

I am happy to say that none of us lost out hands in the legendary Mouth of Truth!

Lots of the slow travel  community members also photo hunt when they aren't traveling. You can find their posts by clicking the links below. 

• Old Shoes, New Trip
• Eden's Wanderings and Wonderings
• My Place in the Sun
• Churches in Venice – Mosaics, Marble, and Miracle-Working Madonnas
• Palmabella's Passions
• What I Really Think
• shave Ice and Gelato
• Jerry's Thoughts, Musings, and Rants!
• Keep your Feet in the Street
• Baked Alaska
• That's my story...and I'm stickin' to it!
• Postcards from the Trail
• Cooking at the Whistlestop Cafe
• Candi's Corner
• Trekcapri's Blog
• A Wine Lover's Wanderings
• Destination Anywhere

Meyer Lemon Ricotta Pancakes with Wild Blueberries

I posted awhile ago about how I went 'recession crazy' when I spied an incredible price on ricotta cheese when I was in the States. I didn't need it at all but the price was soooo good that I couldn't pass it up. Of course, why buy one container of a product you don't need in any way, shape, or form when you can buy 6?

Then I was stuck with a dilemma - the expiry date was coming close and I had no plans to use all of the stuff! This would become a crisis because I risked being soundly and thoroughly mocked by Paul if I had to toss any of it out because it went bad.

Honestly, there should be some sort of 12 step program for this 'recession craziness'.

To make matters worse, when I was shopping a few weeks ago I spied bags of Meyer lemons - a fruit we rarely see (if at all) here in Canada. Immediately I remembered the bag of Meyer lemons that Judy brought me (self-picked from her own tree) a few years ago when we were in California. I brought them home on the plane (I think that was illegal - eek) and made a few things with them - YUM I was officialy hooked on Meyer lemons!

When I saw them in the market a bag just 'jumped' into the cart.

So there I was, a bag of Meyer lemons needing to be used and a carton remaining of ricotta about to turn into a science experiment. What to do?

I visited my fine friend GOOGLE and found this recipe for pancakes made using ricotta cheese and the Meyer lemons. I modified the recipe by adding some dried wild blueberries I had purchased at Trader Joes (why oh why won't Trader Joes come to Canada?). When I served these to Paul you could hear the purring for miles. In fact, there were some leftovers and he insisted on having them for breakfast on Monday. This is high praise from one who will NEVER eat the same thing two days in a row (and folks think I have neuroses!)

The pancakes are more dense than the regular kind but the flavour - oh wow!

Meyer Lemon Ricotta Pancakes with Wild Blueberries
About 12 small pancakes

3 eggs, separated
3 tablespoons sugar
1 pinch kosher salt
Finely grated zest of 1 large Meyer lemon
1 cup homemade ricotta (store-bought works fine)
1/2 cup flour
1/4 cup dried wild blueberries
Jam and/or maple syrup, for serving

In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, blueberries, and flour.

 

In another bowl, using an electric mixer on medium-high speed or a whisk, beat the egg whites to medium-stiff peaks. Gently fold the egg whites into the ricotta mixture.

 

Heat  an electric griddle, 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter enough to coat the cooking surface.

 

Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is. NOTE - I had to spread the batter out a bit with a teaspoon as it is quite thick.

 

Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.

 

Serve at once on warm plates with jam or maple syrup.

WHB: Roast Lemon and Pepper Brussels Sprouts with Parmesan

This post is my contribution for Weekend Herb Blogging - one of the longest running food blog 'events' on the web. This week it is being hosted by Anna from Anna's Cool Finds. Started by Kalyn and now organized by Haalo, WHB is now in its 4th successful year of showcasing every week delicions (and unusla) foods prepared using herbs, fruits and vegetables by bloggers around the world.

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If there is one group of folks out there I just don't understand it is 'those who hate Brussels Sprouts'.

OK

I couldn't pull that off. Yes, those of you who know me understand that here are LOTS of groups of people out there I don't understand (those who keep guns, those who believe immigrants are bad, those who believe in capital punishment, those of you who vote for Stephen Harper . . . . I could go on but Ugly Betty is on in an hour and I need to wrap this up).

Anyway, let's just say that I love the tiny cabbage look-alikes. I bet those of you who hate 'em had a horrific childhood experience with badly cooked ones. As I have learned since developing adult-like behaviour (last summer in case you were wondering) there are lots of foods that I have hated since childhood . . . yet cooked properly I find that I like them!

Roasting is an ideal way to cook Brussels sprouts. The oven’s dry heat tenderizes them while avoiding the mushy texture that turns many people off. Roasting also emphasizes the natural sweetness that all cruciferous vegetables have, particularly when they have been harvested after a frost has hit them. A bitter, snowy winter may not be fun for us, but at least it’s bringing out the tasty side in cruciferous vegetables.

More about Brussels Sprouts after the recipe . . .

Give this recipe a try - I bet you'll like them!

Roast Lemon and Pepper Brussels Sprouts with Parmesan

3/4 tsp lemon rind, grated 
1 tbsp sugar
1 tsp pepper
1/4 c fresh parsley, chopped
2 lbs Brussels sprouts, trimmed & quartered 
2 tsp olive oil 
1/2 oz parmesan cheese, shaved 
2 tsp butter, softened 
1/2 tsp salt

Preheat oven to 400.

Combine 1st 4 ingredients in a large bowl; toss well.

Place Brussels sprouts on a jelly roll pan coated with cooking spray.

Bake at 400 for 20 min, or until edges are lightly browned.

Combine parsley, butter, pepper, and lemon rind, stirring well.

Add butter mixture to Brussels sprouts and toss well.

Sprinkle with cheese.

Brussels Sprouts Nutritional Information

With only about 10 calories each, Brussels Sprouts are low in fat and sodium, high in dietary fiber and are cholesterol-free. They also contain high levels of naturally occurring vitamin C and specific health-promoting compounds called glucosinolates with antioxidant properties, and proven health benefits in the area of cancer prevention. Brussels Sprouts have three times the level of vitamin C of an orange. Unlike most vegetables, Brussels Sprouts are rather high in protein, accounting for more than a quarter of their calories. Four-to-six sprouts contain the adult daily requirements for vitamin C. They’re also an excellent source of vitamin D and folic acid during pregnancy.

How to Select and Store

Good quality Brussels sprouts are firm, compact and vivid green. They should be free of yellowed or wilted leaves and should not be puffy or soft in texture. Avoid those that have perforations in their leaves as this may indicate that they have aphids residing within. If Brussels sprouts are sold individually, choose those of equal size to ensure that they will cook evenly. Brussels sprouts are available year round, but their peak growing period is from autumn until early spring.

Keep unwashed and untrimmed Brussels sprouts in the vegetable compartment of the refrigerator. Stored in a plastic bag, they can be kept for 10 days. If you want to freeze Brussels sprouts, blanch them first for between three to five minutes. They will keep in the freezer for up to one year.

Crazy News Stories

If you are of a sensitive disposition you may wish to avert your eyes and ears . . .

Back when I was a beginning blogger, a toddler blogger as it were, I went on a tirade about two so-called celebrities (Britney Spears and Victoria Beckham) and some rather poor fashion choices that they had made. Both of these 'fashion' choices involved undergarments. Immediately my blog was inundated by folks searching for lewd celebrity undergarment pictures.

Sadly, these dirty birds left woefully disappointed.

I don't like to lead folks astray so I decided to not make such a move again. I stuck to this resolve for two years. Until today.

This morning I heard a rather weird story that made me chuckle. It involves undergarments and the advances made by science . . .

You never know what the Japanese will develop next.  From weird electric cars to cell phone wallets, there's been plenty of the standard invention fare -- and then there are the downright weird ones.  This latest Japanese invention falls somewhere in between -- stink-free underwear.

To get to the bottom of this issue, so to speak, you have to talk to Koichi Wakata, the first Japanese astronaut to live aboard the International Space Station.  One of Mr. Wakata's most unusual research projects is the testing of newly invented odor-free briefs named J-ware.  The briefs were created by textile experts at Japan Women's University in Tokyo.

Koji Yanagawa, an official with the Japanese Aerospace Exploration Agency (JAXA) describes excitedly, "He can wear his trunks (underwear) more than a week."

Yoshiko Taya led the development of the revolutionary new undergarment.  They are designed to kill bacteria, absorb water, insulate the body and dry quickly.  Not only that, but they resist fire and static.  Oh, and according to the Japanese researchers they are also comfortable and "stylish".

You never know what the Japanese will develop next.  

You can't make stuff like this up!

Presumably underwear that could be worn for a week and not offend those around you was a top research priority for the Japanese. Frankly, it isn't something one expects will be commemorated with a national stamp one day. Further, were I the inventor of the stink-free undergarments I'd be keeping my role quiet!

I hope that the astronaut is getting danger pay because you just know that his colleagues on the space station are having some grand fun at his expense.

Already they are talking about using this technology for main-stream uses. Weird, teen-aged boys nicknamed 'skid-mark' are rejoicing in the streets.

There, I am done. Back to your regular programming.

Signs of Spring

My lengthy whining yesterday about winter here in Canada provides a framework of sorts for today's post. On Sunday we decided to go for a walk . . . I brought my camera along to see if I could find proof that the elusive spring season would soon be upon us.

This is what I could find . . .

This is the trail that meanders through the forest near our house. Happily, the snow has all melted. There isn't a lot of green there. However, there are more folks out walking then I have seen in months (even if they are wearing big, puffy, down-filled parkas). Proof, I suppose, that I am not the only one who escapes their self-imposed hibernation as soon as the weather warms up a bit.

And when we got to the pond we discovered that the ice had all melted. Even more - there were some visitors. The seagulls, Canadian Geese, and the ducks had returned. Again though - not much live vegetation to be found anywhere . . .

It won't be long now though. Just look at the buds on this tree  . . . ready to burst open and reveal leafy growth. A few warm days and I'll be looking at some green outside again. I am ready for the show.

This is the last remnant of winter that we found. A tiny pile of grainy, grey snow melting slowly into the ground. I guess even though snow is technically a winter thing the fact that it is almost all gone might be a twisted sign of spring. Whatever - I say it is. (I have to find them anywhere I can!)

When we got home I spied the final sign of spring - the garden had come alive! I don't even remember planting these bulbs but they have sprouted and there were three crocus blooms in the garden. Finaly a touch of colour to break the woeful monotony of grey and brown.

It won't be long now . . .

Are We Ever to be Done With Winter?

It will come as no surprise to long time blog readers that I am not a big fan of winter. In fact, It might be safer to say that I despise it. Hate it even. Some chose to celebrate the bitterly cold weather - hitting the hills or the ice and making the best of things. Some fools even throw themselves on the ground and make snow angels - dear God, the insanity of it all!

Not me. No, not at all. I am not known one bit for making the best of ANYTHING that I don't enjoy.

I generally hide out in front of the fireplace (like humans were intended to do) from November until April. I don't get it - if I enjoyed freezing my nether regions off I could just hop in the freezer for a spell. Not being a side of beef, I always go for warmth and comfort.

I had to laugh on the weekend. The weather was warming up to almost human levels. Paul and I were outside cleaning up some of the trash that always appears on the lawn when the snow finally melts (happily signifying that a new ice age is NOT starting THIS year). Our neighbour Bill saw us and chimed up 'yeah, the first sign of spring - Jerry comes outside again!' Ol' Bill knows me well.

Apparently I have greater accuracy as a predictor of spring than any ground hog!

A dear friend (who lives in sunny California where it was 90 degrees on the weekend) once said to me 'I don't know why anyone would want to live where you do!' She wasn't being mean or anything (well, I think she wasn't anyway), instead she was just shocked that someone would willing submit themselves to the trials of bundling up multiple times a day in order to do anything.

Believe me, I get it! I agree.

So do other Canadians. Why do you think there are so many Canadians who expose their pasty flesh on the beaches of Florida each year?

We need a break! We don't love winter. in fact, we love complaining about it . . . we love escaping it . . . we love to hate it. Most of us do not celebrate its arrival. This one of the reasons why the winter months are called the 'dark months'   . . . well, that and the fact that we only see the sun 5 hours a day if we are REALLY, REALLY, REALLY lucky!

To be honest - I didn't decide to live here. If I had some choice over where I was born it would have likely been in Piemonte or Tuscany or Rome or . . . . Southern Ontario? BAH I blame my mother. She should have had the wherewithal to have given birth to me somewhere warmer. Really, what could she have been thinking of.

Don't get me wrong. There are lots of brilliant things about living here in the centre of the universe. Well, Canada's universe anyway.

Winter isn't one of them. Winter is the pain you have to endure each year in an effort to make us really, really, really appreciate how wonderful the remaining 8 months of the year are.

Sunday Slow Soupers # 18 - Carrot Orange Ginger Soup

Here we are, week 18 of making soup. What an odyssey. I can't believe that I have been making soups since November; who knew that there were so many soup recipes out there? Who would have guessed that we still get excited about the prospect of our Sunday lunch - soup and a panini.

This week's soup was chosen by Debrah. This is what she posted in the soup makers thread:

"It's been favourite for at least 20 years. I used to make this when I was doing location catering for film and tv production in Eastern Canada and it was a guaranteed winner for the segment of the cast and crew who liked healthy and tasty! It tastes so rich and creamy but has no added fat - no butter, cream, cheese, etc.! (what's a little olive oil between friends!) This would be suitable for two for a meal or four for an appetizer."

I have been looking forward to making this soup since Debrah first posted about it. I still remember the day, way back in the 1970s, when mom had to make this soup for her Gourmet Club. I was allowed one taste - enough to develop a life-long craving. This soup is a staple of many cooks - Wolfgang Puck, Julia Child, Martha Stewart, the Silver Palate ladies. . . .  I like this soup so much that I pay $ 14 for a container of frozen soup made by my favourite Italian food shop in Stratford.

Well, I won't be doing that any longer because it is easy to make and I have a great recipe. Debrah's recipe is easy to follow and comes together quickly. You won't need to add a thing to this soup as it is as perfect as can be!

Enjoy.

Carrot Orange Ginger Soup

1 large onion , diced
3 cloves garlic, minced or crushed
3" piece of ginger root, finely diced(you can use more or less depending on preference)
8 large carrots, diced
1 large tetra pack of chicken or vegetable broth (if you use cans, you'll need between 1 and 2 cans, depending on how thick you want your soup)
1 1/2 cups orange juice

Saute onions, garlic and ginger in olive oil on low heat to soften and start to caramelize for only 10 minutes. Put in carrots and saute for 5 minutes to bring out the sugars. Add enough broth to cover the carrots and simmer till carrots are tender.

Remove from heat, place a small amount of broth and all of the carrots into blender and puree until smooth. Pour back into pot, add orange juice and rest of broth (or water) until you get the thickness consistency you desire.

Carrot Orange Ginger Soup

1 large onion , diced
3 cloves garlic, minced or crushed
3" piece of ginger root, finely diced(you can use more or less depending on preference)
8 large carrots, diced
1 large tetra pack of chicken or vegetable broth (if you use cans, you'll need between 1 and 2 cans, depending on how thick you want your soup)
1 1/2 cups orange juice

Saute onions, garlic and ginger in olive oil on low heat to soften and start to caramelize for only 10 minutes. Put in carrots and saute for 5 minutes to bring out the sugars. Add enough broth to cover the carrots and simmer till carrots are tender.

Remove from heat, place a small amount of broth and all of the carrots into blender and puree until smooth. Pour back into pot, add orange juice and rest of broth (or water) until you get the thickness consistency you desire.