Creamy Carrot Soup

This recipe was adapted from a recipe that was adapted from The New England Soup Factory. 

Approximately 6 servings. It freezes well and can be kept in the fridge then put microwave for lunch the following day. It also tastes better if you sing "Carrot Stew, Carrot Stew" while cooking.

4 ​tablespoons butter

​3 cups sliced carrots
1/​2 cup diced celery

1/4 cup diced onion

5 garlic cloves​

2 large yams 

1/​4 cup packed dark brown sugar

​​4 cups vegetable stock

2​ 1/2​ cups 2% ​milk

1/​4 cup white wine

​1/4 teaspoon paprika

1/4 teaspoon cayenne powder

1/2 teaspoon cumin

Salt and Pepper to taste

1/8 cup caramelized onion (diced very small)

1.   In a stockpot melt the butter over medium-high heat.

2.   Add the garlic, onions, carrots and celery. Sauté for 10 minutes.

3.   Add the yams and sauté another 5 minutes more.

4.   Pour the stock over the vegetables and bring to a boil.

5.   Stir in the milk, paprika, cayenne and cumin.​

6.   Reduce the heat and simmer until the yams are soft, 30-35 minutes.

7.   Add the brown sugar,​wine, salt and pepper. Let simmer for 5 more minutes.

8.   Take off heat and let cool for ten minutes.

9.   Puree the soup in the pot using a hand blender or working in batches using a regular blender.

10.  Place caramelized onions on top of portioned bowls to serve and let people stir them in for themselves.

Serve with crusty French bread or tilapia fish cakes. ​

Broccoli Cheddar Potato Soup

Ingredients:
2 russet potatoes
3-4 heads of broccoli
about 3 cups milk
3 tbsp butter
2 teaspoons garlic powder
1 tablespoon corn starch
1/2-2 cups cheddar cheese
2 cups ham (chopped or sliced)
salt & pepper to taste

Directions:

1. Peel, chop & boil 2 large russet potatoes. Once soft, remove them from water, and mash (with an electric hand mixer is best). Set them aside for later.
2. Get 3-4 heads of broccoli. Cut just the leafy "tree tops" off. Try to avoid a lot of stem. Boil these until they turn a nice bright green color. (in between crunchy & mushy, but a little closer to mushy)
3. Take the broccoli out of water & put in blender with 1/4 cup milk. It's ok if some water gets into blender with the broccoli. Blend on high (liquify) for about 2 minutes until it doesn't look grainy. Set aside.
4. In a large pot, melt 3 tbsp butter with 2 1/2 cups milk, garlic powder and corn starch.
5. Add about 1 1/2 cup of grated cheddar cheese. (you can add more to make it nice and cheesy). Let it all melt completely, stirring often with a wooden spoon.
6. Pour in broccoli mush (use spatula to get all of it!). Stir it in completely, then add the mashed potatoes. You will probably need to mix the potatoes in with the electric hand mixer. Be careful- it splatters!!
7. Once everything has mixed, add about 2 cups of chopped ham. (leftover Christmas ham chunks, or thick-sliced deli ham both work.)
8. 8. Add salt & pepper to taste, and let it simmer for about 8 minutes. Then serve!!

Tea Party Sandwiches

Ham & Brie

1.       Slice fresh French bread into thin disks.

2.       Spread softened brie cheese onto bread.

3.       Layer thin-sliced black forest or honey ham on top of one side of the sandwich.

4.       Cut unpeeled granny smith apples into1 millimeter thin slices and layer on top of ham.

5.       Close with another slice of brie cheese covered bread.

Eggplant & Cream Cheese (Gluten Free!)

1.       Soften cream cheese in microwave for 8 seconds. Mix with:

a.       1 tbsp thinly sliced chives,

b.      ½ tsp very finely chopped onion

c.       Parsley & Italian Seasoning to taste

2.       Spread cream cheese mixture on Canyon Gluten Free Cinnamon Raisin bread.

3.       In a small frying pan, mix ¼ cup thinly sliced onions with 1 tbsp butter & 1 tbsp brown sugar

a.       Grill until sugar is caramelized and onions are soft

4.       Slice eggplant about 1-2 millimeters thick.

a.       Coat both sides of each slice with melted butter

b.      Make bread crumbs from Canyon Bread, basil and if desired, garlic powder.

c.       Coat both sides of eggplant with crumbs

d.      Grill slices of eggplant in frying pan until crumbs are browned’

5.       Layer onions on one side of sandwich, then top with eggplant.

6.       Close with another slice of bread covered in cream cheese mixture. 

Wreaths

Over the last year, I have started creating wreaths. Living in an apartment has several great perks, but after several hours being inspired on pinterest, a lease agreement can feel incredibly restrictive. Wreaths were a great option of having a more welcoming and personalized entry way, without breaking any rules. I will follow up with posts on how I created each of the ones pictured below, but this new little blog needed some pictures!

St. Patrick's Day Wreath

Different versions of an Autumn Wreath

Pineapple Soufflé

Welcome to the first entry of my new blog, where I plan to chronicle my attempts in crafting, cooking, and any other creative endeavors.

This past Christmas, I was looking for a dessert recipe to add to the collection of usual cookies, fudge and toffee. I found a recipe for a Pineapple Bread Pudding and decided to give it a try.  After making a few adjustments to make it my own, it was fresh and citrus-y when in company of the other wonderfully rich desserts and even impressed my hard-to-impress grandpa!

Pineapple Soufflé

Ingredients

• 1 can 15oz. crushed pineapple
• ½ cup salted butter (1 stick)
• 1 cup sugar
• 4 eggs
• 10 slices white bread, de-crusted and cubed

Instructions

1. Cream the sugar and butter. 
2. Beat in eggs one at a time. 
3. Fold in the cubed bread and pineapple. 
4. Pour into well-buttered ramekins. 
5. Place the ramekins on a cookie sheet to easily manage them in the oven.
6. Bake at 350 degrees for 35-40 minutes.