Ginger & Turmeric Carrot Soup c/o Simply Quinoa

Image source: simplyquinoa.com

Autumn puts me in the mood for soup!

Preferably vegetable, creamy and hearty.Velvety Vegetable Soup has been my go-to, but I wanted to try something different this year. I found this recipe for Ginger & Turmeric Carrot Soup that also calls for butternut squash on Simply Quinoa, where Alyssa says, “This creamy ginger & turmeric carrot soup is anti-inflammatory and perfect for a chilly night. It’s packed with nutrients, has a velvety smooth texture and tastes delicious!” Thanks, Alyssa–all credit for top photo and recipe to you!

To make enough for Thanksgiving and extra to give away and to freeze, I multiplied the recipe by 6! (Would that be called “sextupling?”) With two huge soup pots simmering on the stove, the house smelled delicious. I taste-tested this new recipe, and it may be the first time, but won’t be the last, I make this healthy, vegetarian, vegan, gluten-free, kosher, parve Ginger & Turmeric Carrot Soup.

Happy cooking, hon!

Single Serving Tip: Did I share my single-serving tip? Pour soup into either a disposable coffee-to-go-cup or a small container, leaving room at the top for liquid to expand as it solidifies, and freeze. Freezing soup in ice trays is another tip. Pop out as many cubes as needed to make whatever size bowl is desired.

Ginger & Turmeric Carrot Soup

Ginger & Turmeric Carrot Soup

Ingredients

• 1 tablespoon olive oil
• 1 leek , cleaned and sliced
• 1 cup chopped fennel (1 small head)
• 3 cups chopped carrots
• 1 cup chopped butternut squash (or more carrots)
• 2 garlic cloves, minced
• 1 tablespoon grated ginger (about 2″ piece)
• 1 tablespoon turmeric powder
• Salt & pepper to taste
• 3 cups low sodium vegetable broth
• 1 (14.5 oz) can lite coconut milk

Directions

1. Heat the olive oil in a large dutch oven or saucepan. Add the fennel, leeks, carrots, and squash. Saute for 3 – 5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and saute for a few more minutes.
2. Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes.
3. Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust seasonings to your taste.
4. Serve immediately with a dollop of coconut yogurt and enjoy!

Servings: 4

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Thanksgiving Menu–Apple, Pumpkin & Pecan Pies

Apple Pie with Basket Weave Crust.

One of the reasons I love Thanksgiving holiday food so much is that I love pie, especially if it’s pumpkin, apple or pecan! Want the recipes to some of my favorite desserts? Click on the links to find out my tried and true recipes for Pumpkin Pie and Apple Pie. I’ve posted recipes for Pecan Pie in the past, but pecans burn easily making getting the recipe right a bit finicky. I’m ready to try a new one. The link below connects to a recipe from Sally’s Baking Addiction.

Happy baking, hon!

Pumpkin Pie

Apple Pie

Pecan Pie

Thanksgiving Side Dish, Sweet Potatoes With Marshmallows

Image source: Home Made Interest

Image source: All Recipes

Thanksgiving is around the corner and that means recipes, recipes, recipes! My Sweet Potatoes With Marshmallows casserole is a family favorite, and the actual index card with the recipe is special to me because it was written by my Grandmother Ruth. It’s stained and yellowing and I keep it in a sandwich bag but, come to think of it, I should laminate it! For Thanksgiving, we prepare no less than three Sweet Potato With Marshmallow casseroles and, at the end of dinner and divvying “some to take home,” there might be about three quarters of one baking dish left over!

Happy holidays, hon!

Sweet Potato Casserole

Ingredients

• 2 lb can sweet potatoes (light or no syrup preferred), drained
• 1 (8 or 15 oz) can crushed pineapple, drained (either size works, depending on desired sweetness) 
• 1 egg, separated
• 1/2 cup brown sugar (can lower sugar quantities if desired)
• 1/2 cup granulated sugar
• 1 bag mini marshmallows (can use less or more of bag as desired)
• nonstick spray or margarine or butter for greasing

Directions

1. Preheat oven to 350 degrees F. Grease 9 x 11 glass baking with non-stick spray, margarine or butter.
2. With hand mixer, beat potatoes well. Add crushed pineapple to potatoes and mix.
3. Separate egg and beat egg white until stiff. Set aside.
4. Add yolk to potatoes/pineapple mixture and beat.
5. Add brown and granulated sugars to mixture and beat.
6. Fold egg whites into mixture.
7. Pour mixture into greased baking dish. Dot the top with about half of the mini marshmallows.
8. Bake for approx, 25 minutes and then dot the remaining marshmallows on top. Bake for about 15 more minutes. Remove from oven when marshmallows are lightly browned. Tip: Pay attention to marshmallows. They will puff in oven before settling. Add second half of marshmallows when first half is only slightly browned.)
9. Total bake time is approx. 40 minutes.

Yield:  8

Prep Tip:  A day or two before the holiday, prepare casserole (steps 2-7) but do not top with marshmallows, and refrigerate. On Thanksgiving, remove prepared dish from fridge about an hour before baking. Bake following instructions to dot casserole with half of the marshmallows, bake partway, add remaining marshmallows, and finish baking.

Recipe in my Grandmother Ruth’s handwriting.

Hot Mulled Apple Cider

Photo courtesy of Foodnetwork.com.

How was your Thanksgiving, Hon?

Ours was wonderful, not only because the unseasonably warm weather allowed our family to spend the day outside, but because it started with Hot Mulled Apple Cider. Shout out to my daughter Morgan who whipped up this delicious and festive Fall drink. Want to make your own? Check out this easy recipe from Ina Garden for Foodnetwork.com.

Ingredients:

• 16 cups pure apple juice or fresh apple cider
• Four 2-inch cinnamon sticks
• 2 oranges, peels and juice
• 8 whole cloves
• 6 star anise (Morgan used whiskey instead.)

Directions:

Combine all the ingredients in a saucepan and simmer over low heat for 5 to 10 minutes. Pour into mugs and serve.

Thanksgiving Menu–Velvety Vegetable Soup

Liquid Gold

“Liquid Gold is what I call this hearty, healthy soup. I tripled the recipe in order to have enough for fifteen people plus leftovers. (You gotta have leftovers!) Since it’s packed with veggies, I forgo serving salad at Thanksgiving dinner. We have the soup course and then it’s straight to the main event.

Happy cooking, hon!

VELVETY VEGETABLE SOUP

Ingredients:

2 onions, sliced

2 stalks celery, cut up

2 Tablespoons margarine

4 cups chicken or vegetable stock

2 medium potatoes, sliced

2 carrots, sliced

1 zucchini, sliced

salt and pepper to taste

4 sprigs parsley or dried parsley

sugar to taste (optional)

Directions:

Saute the onions and celery in melted margarine.  In a soup pot combine sauteed vegetables with remaining ingredients except sugar, if using.  Cook gently on low heat until vegetables are soft.  Either pour soup into a blender * (in two or three batches) and blend until smooth–OR–use a hand blender to blend veggies right in soup pot.  (I prefer using the hand blender because it’s not as messy.) Taste to correct seasonings.  This is when I sprinkle a little sugar in and mix.

Yield: 4 to 6 servings

*Blender tips:  Let soup cool a little first before pouring into blender and don’t fill blender the whole way.  When done blending, pour soup back into soup pot.

Freezing Tip:  Freeze, defrost, and re-blended with hand blender. Heat and serve.

 

Pecan Pie

Pecan Pie.

I love pecan pie. So, why have I only made it a few times in my life? Because I have a house of picky eaters! But in honor of Thanksgiving, and because I won’t be the only one eating the pie, I tried a new recipe. (previous post with different recipe.)

Luckily, I have a good sense of smell and picked up the “take-me-out-of-the-oven-NOW-scent” because the recipe called for another 10 minutes of baking time. The dark brown crust meant my pie could have come out of the oven even earlier. That won’t stop me–I bet it’s going to delicious.  Happy baking, hon.

Gather ingredients.

Ready to go in the oven.

 

 

 

 

 

Pecan Pie

Ingredients:

3 Tablespoons  margarine

3 eggs

1 cup dark corn syrup

1/4 cup dark brown sugar

1 teaspoon vanilla

1 1/4 to 1 1/2 cups (10 -12 ounces) chopped pecans

9-inch pie shell

Directions:

1. Preheat oven to 450 degrees F.
2. Melt margarine in a small pan on stove.
3. In mixing bowl, beat eggs. Add corn syrup, sugar and vanilla, and stir until well blended. Add melted margarine and pecans and mix well.
4. Pour mixture into unbaked pie shell.
5. Bake for about 25 to 30 minutes, or until toothpick inserted in center comes out clean.

Pie Crust:  I make my own.  To find out how, click either gluten-free pie crust or regular pie crust.

 

Thanksgiving Dinner–Velvety Vegetable Soup

In the mood for soup?  Hon, trust me when I say everyone loves my Velvety Vegetable soup! It’s hearty, tasty and healthy, and the number one recipe people ask me to share. I serve it instead of salad on Thanksgiving. Since a lot of prep work is required, I make large batches a couple of times a year, then portion and freeze for future meals.  If you want to freeze, fill container about two thirds full (it expands when frozen) and defrost a day or two before serving.  When defrosted, re-blend the soup with a hand held blender if necessary.

VELVETY VEGETABLE SOUP

2 onions, sliced

2 stalks celery, cut up

2 Tablespoons margarine

4 cups chicken or vegetable stock

2 medium potatoes, sliced

2 carrots, sliced

1 zucchini, sliced

salt and pepper to taste

4 sprigs parsley or dried parsley

sugar to taste (optional)

Saute the onions and celery in melted margarine.  In a soup pot combine sauteed vegetables with remaining ingredients except sugar, if using.  Cook gently on low heat until vegetables are soft.  Either pour soup into a blender * (in two or three batches) and blend until smooth–OR–use a hand blender to blend veggies right in soup pot.  (I prefer using the hand blender because it’s not as messy.) Taste to correct seasonings.  This is when I sprinkle a little sugar in and mix.

*Blender tips:  Let soup cool a little first before pouring into blender and don’t fill blender the whole way.  When done blending, pour soup back into soup pot.

Yield: 4 to 6 servings