Tuesday, December 13, 2011
Cooking Report: What I Made Yesterday
I made the carrot ginger soup yesterday, creating my recipe from others I found online. Here's what I used....
1 pound carrots, peeled and sliced with the slicing tool on my food processor (!!!).
one onion, minced.
2 inch piece of ginger, minced.
2 cloves garlic, minced.
2 cups vegetable broth.
2 cups water.
1/4 teaspoon cayenne.
2 teaspoons cumin.
1/2 teaspoon curry powder.
salt and pepper.
heat olive oil in a large pot on medium heat.
put the onions and garlic in the large pot and cook for about 5 minutes.
add carrots, ginger, spices. cook for about 5 minutes.
add liquid and cook for 30 minutes. leave uncovered if you desire soup to be thicker, or leave lid on to preserve the liquid. I did about half covered, half uncovered, but found the soup to be a little too watery so next time, I'll leave the lid off most of the time for a thicker consistency.
puree soup with immersion blender (turn off the heat first, for safety!).
I liked my soup, but there was something left to be desired. Maybe it was the omission of dairy... many recipes I looked at used heavy cream or coconut milk, which I didn't have or want to use this time around to create a more healthy soup. Due to the large amount of ginger, it was a little too spicy and not carrot-y enough. I am going to try again. Suggestions encouraged!!!
I also wanted to share how I made the black bean burritos...
1 cup brown rice.
1 can black beans, rinsed.
1/2 green pepper, chopped.
1 green onion, chopped.
1/4 -1/2 cup canned diced tomatoes with green chiles.
homemade taco seasoning. ----------->
salt and pepper.
shredded cheddar cheese.
whole wheat tortilla.
cook rice, using 1 1/2 to 1 water to rice ratio.
prep other ingredients and mix homemade taco seasoning.
when rice is almost finished cooking (approximately 15-20 minutes in) start heating olive oil in a medium pan. add green peppers and green onion. season with salt and pepper.
when veggies start to soften, add beans, tomatoes and 1-2 teaspoons of the taco seasoning.
Mash some of the black beans with the back of a spoon. Mix and keep on low.
Stir 1 teaspoon taco seasoning into the rice. When it is done, add rice to bean mixture. Mix it together and if you want a little more liquid, add more diced tomatoes.
I topped my bean and rice mixture with a little bit of cilantro, salsa and shredded cheese and rolled it up in the tortilla. My husband created a salad with spinach, green onions, shredded mozzarella (resourcefully from a piece of string cheese), and topped it with a little lime juice and the salsa.
This hit the spot. Healthy and delicious!