Carrot Ginger Soup

So it’s going to be just us here for Easter, and we’ve been thinking about what we’ll have for dinner that will be properly celebratory, isn’t a pain in the butt to fix or clean up, serves just the two of us, and tastes great.  It’ll be a big little meal!
Andy first suggested that we have rabbit for dinner, but I managed to convince him of the impropriety of that.  But I thought that maybe something with carrots seemed appropriate.  Carrots and dip?   Too much work for just us. Carrot cake? Yum!  I have a fabulous recipe for that, should you ever want to try it, but it’s time-consuming to make.  Maybe carrot soup?  Yes!  It’s beautiful, it’s easy; it’s light, healthy, and delicious.  You can make it vegetarian (or not) by your choice of broth.  It’s gluten free (I think). The ingredients are easy to find.  Note: don’t think that you’ll just make half of it, cause it’s just you eating.  Fix the full recipe and you’ll have soup left for a lunch next week and some to freeze for another time.

Carrot Ginger Soup

  • Servings: 4
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adapted from Sara Deseran’s Asian Vegetables

Ingredients

  • 1/4 c butter (4 T)
  • 1 T minced fresh ginger
  • 4 tsp minced garlic
  • 1 or 2 serrano chilies, seeds and membrane removed and chopped
  • 3 c vegetable broth or chicken broth
  • 2 pounds carrots, peeled and cut into chunks – about 10 big (not little) ones
  • 1/4 tsp coriander
  • 1 tsp kosher salt
  • 3/4 c half and half.

Directions

Using a medium-sized pot over medium heat, melt the butter, then add the ginger, garlic, and chili and cook and stir until the garlic and chili have softened and are fragrant – maybe a minute.  Add the broth and chunks of carrot, coriander, and salt; bring to a boil then turn down to a simmer, cover, and cook until the carrots are very soft – about 25 minutes.  Now is the time to use your hand blender, if you have one.  We don’t – so we’ll put the carrot mixture into our food processor (a regular blender works here too) and puree it until it’s almost smooth.
At this point take note: if you’re freezing some, put it in your freezer dish now, because it will reheat better if you add the half & half after you defrost it.
Put the rest of the carrot mixture back in the pot, add the half and half, decreasing the amount a little, if you’ve frozen some. Return the soup to a simmer.  Put it into bowls and have a HAPPPY EASTER!
Recipe provided by Big Little Meals and Andy and Ann

Alton Brown’s French Toast

French toast1

Alton Brown’s recipe for french toast from the Food Network.

Andy and I have had some serious disagreements about French Toast.  Since Andy does all the breakfast cooking (well, I do dish up granola now and then), he gets the blame when the French Toast doesn’t turn out perfect.  After years – maybe decades – of imperfect FT, Andy discovered this Alton Brown recipe, and, if done precisely, is both easy and just right.  Things do get better.

One note here: we always use a sweet, as opposed to a sour dough, french bread (from the Basque Boulangerie, if you’re local) rather than the suggested challah or brioche, but I’m sure they would be wonderful too.

A second note: we tried freezing the leftover finished slices of French Toast, and they freeze well!  Just be sure they’re cool when you put them in the freezer and don’t pile them on top of each other – until they’re frozen.  To defrost and eat I simply popped a slice in the toaster and it turned out great (though you might have to adjust the length of the toasting).

Katharine Hepburn’s Brownies

Brownie_icecream

 

If you haven’t already discovered this recipe, let me introduce you to the simplest, tastiest, fastest brownies ever.  Remember how I said I miss Ladies Home Journal?  Well this recipe first appeared in that magazine – in 1975.  I’ve tweaked it just a touch.

Katharine Hepburn's Brownies

  • Servings: 16 squares
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Ingredients

  • 1 stick of butter
  • 2 squares of unsweetened chocolate
  • 1 c sugar
  • 2 eggs, slightly beaten
  • 1 tsp vanilla
  • ¼ c flour
  • ½ tsp kosher salt
  • 1 c walnuts, chopped (optional)

Directions

Preheat oven to 325 degrees.  Butter an 8″ square pan. Melt the butter and the chocolate in a small saucepan over low heat.  Stir in the sugar, then add the eggs and vanilla and mix thoroughly.  Stir in the flour and the salt and the walnuts, if you are using them.  Bake for 30-35 minutes.  Cool on a rack, then cut into 16 -20 squares.  The brownies will keep well-covered for several days and will freeze well.

Recipe provided by Big Little Meals and Andy and Ann

 

Cazuela de Arroz con Hongos

Cazuela de Arroz con HongosOkay.  I cannot tell a lie.  I borrowed much of this recipe from Pati Jinich’s recipe in the Washington Post.  How can you not be fascinated by the food choices of someone who grew up in Mexico City and whose Jewish grandparents immigrated there from Eastern Europe?

The casserole (does making a casserole sound dated?), which is vegetarian, reheats well,  freezes well and is delicious.  Serve it with a green salad.  Big flavors. Little effort.

Cazuela de Arroz con Hongos or Mushroom and Rice Casserole

  • Servings: 4-6
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Ingredients

  • 3 T butter
  • 1 T vegetable oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 jalapeno pepper with the membrane and seeds removed and finely chopped
  • 1 # mushrooms (your choice of type – but if you want to be quick, get ones that are already sliced)
  • 1 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1/2 c cilantro, chopped
  • 1/2 c Mexican crema – or heavy cream
  • 1/2 c queso fresca or Jack or Fontina, grated or crumbled
  • 1/2 c queso anejo or Parmigiano or Romano, grated
  • 2 1/2 c cooked rice.

Directions

 Preheat the oven to 375 degrees.  Lightly grease an 8″x8″ baking dish. Melt the butter in a large, deep skillet over medium heat. Add the onion and cook and stir until the onions are translucent. Add the garlic and jalapeno and cook until soft.  Add the sliced mushrooms, sprinkle with salt and pepper, stir to combine all.  Cook until the mushrooms are soft and dark-ish brown and all their released liquid has evaporated – or almost evaporated.  Stir in the cilantro, the crema, and the queso fresca and cook and stir until the cheese has melted (you want the mixture kind of soupy at this point, so add a little crema, if it’s not).  Spoon the rice into the baking dish and then top the rice with the mushroom mixture.  Spread it to smooth the top.  Sprinkle with the grated cheese and bake for approximately 20 minutes.
This casserole can be made a day ahead of time and refrigerated (covered) and baked later – or tightly covered and frozen.  When using the frozen dish, be sure to let it defrost for an hour or so before putting it into the oven.  I found that my partially-defrosted casserole took about 45 minutes to heat in the oven.  I added the parmesan the last 15 minutes.

Recipe provided by Big Little Meals and Andy and Ann

Lettuce-less Broccoli Edamame Salad

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I am so worried that the world is planting and eating too much lettuce!  (Actually, I’m only partly kidding.  See this report from Carnegie Mellon.)  So I’m looking for salads which don’t always have arugula or romaine or iceberg in them.  I came up with this one which is slightly Asian and totally beautiful – and d-lish.  If you make the whole recipe AND DON’T DRESS IT until you use it, you’ll have a wonderful salad for several days in a row.  Will the world thank you for going lettuce-less?  Remains to be seen.

Lettuce-less Broccoli Edamame Salad

  • Servings: 4
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This is the kind of recipe that you can make your own.  Add cooked thin rice noodles or green onions, barely-cooked peas, julienned daikon radish or thinly sliced red cabbage (does cabbage hurt the world?).

Ingredients

  • 3 small heads of broccoli
  • 8 oz frozen shelled edamame (I buy Eda-zen – which has 2 8-oz packs inside)
  • 1 large carrot, peeled and grated (large grate)
  • 1/2 c sliced almonds (toasting optional)
  • 1 T toasted sesame seeds (optional)

Dressing

  • 1 T sesame oil
  • 1 T peanut or vegetable oil
  • 2 T soy sauce
  • 1 generous T of honey (or agave syrup)
  • 3-6 T fresh lime juice (I prefer using about 3 T)
  • salt/pepper to taste
  • 1/4 tsp of sriracha sauce or sambal oelek or whatever tickles your spicy taste buds

Fill a large pot with water, add about 1 T salt, and bring the water to a boil.  While that is happening, remove the stems from the broccoli, and cut the broccoli heads into about 1″ pieces or florets (I find it easiest to just start thinly slicing the stems of the broccoli crosswise, going clear into the head until the florets just automatically separate into teeny perfect pieces.  Add the florets to the boiling water and cook for about 2 minutes or until barely soft.  Then remove the broccoli from the water and rinse with cold water.  This is all to keep the color.  You can cook the edamame with the broccoli, but you risk over-cooking the edamame.  Best way, IMHO, is to do the edamame in the microwave, following the package instructions.

To make the dressing, mix all of the ingredients together and whisk with a fork.

If you’re eating some salad now and saving some for later, use the proportionate amount of dressing for your helping(s) of salad.  And sprinkle some almonds and sesame seeds on top. The dressing is delicious, so you’ll want to be generous.  Maybe you should have made double the dressing and had more leftover?! Next time.

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