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Ravishing Roasted Carrot Soup

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Roasted Carrot Soup

Roasted Carrot Soup

I buy big bags of carrots. Many of these carrots get juiced, grated, peeled, baked, salad-ed and snacked upon, but sometimes we don’t quite make it through the bag before they start to get bendy. I had just such a dwindling bag of carrots taking up valuable real estate in my fridge the day before New Year’s Eve, and so my brain began to whir…

Knowing that I was having family over for a simple dinner to ring in the New Year, I started thinking of what else I had and what I could do with these extra carrots. I knew I had lots of onions and lemons, a bit of feta cheese and some Kalamata olives, this had me thinking Greek. Recalling that I had Epicure’s Souvlaki seasoning and El Greco Secret Sauce, a plan came together.

While this was a simple dish to throw together, I actually prepped it the night before so I could have more time to relax and reminisce about the year that was ending, the soup was greeted with rave reviews and encores of second and third helpings!

Ravishing Roasted Carrot Soup Ingredients

Ravishing Roasted Carrot Soup Ingredients

I knew I had to share this recipe when my Instagram post was shared by Epicure on their Facebook page as part of their weekly round-up of images shared on Social Networks featuring their products.

Recipe for Roasted Carrot Soup

makes 8 servings

Soup Ingredients:

8 medium carrots, peeled and cut into finger size pieces

2 medium purple onions, sliced in finger width sections

1 head garlic, peeled and hard bottom bits cut off

2 TBS Epicure Souvlaki Seasoning

2 TBS Extra Virgin Olive Oil

2 cups dried red lentils

6 cups water

juice of 1 lemon

Salt and Pepper to taste

Garnish Ingredients:

1 TBS Epicure El Greco Secret Sauce

2 TBS water

1 TBS Extra Virgin Olive Oil

Feta Cheese

Kalamata Olives

Method:

1. Pre-Heat oven to 400

2. Spread carrots, onions and garlic on baking sheet, sprinkle Souvlaki seasoning and Olive Oil and toss to coat

3. Roast vegetables in oven until golden brown on the edges (approximately 30 minutes)

4. For garnish: Mix El Greco Secret Sauce and water, let stand for 5 minutes and then add Olive Oil, cube feta and slice olives

5. Remove vegetables from oven and allow to cool while placing a soup pot with the red lentils and 6 cups of water on high

6. Once water is boiling, add vegetables turn heat down to medium and cook until lentils are soft (approximately 10 minutes)

7. Add the lemon juice and puree with an immersion blender

8. Add water, salt and pepper to achieve desired consistency and flavour

9. Serve soup in bowls and garnish with tiny cubes of feta, sliced Kalamata Olives and a smattering of prepared El Greco Secret Sauce from Epicure

I also served a simple salad of thinly sliced bell peppers and cucumber (using my Epicure Ceramic Slicer) dressed with Epicure’s Greek Dressing seasoning mixed with red wine vinegar and Extra Virgin Olive Oil.

If you would like to purchase Epicure seasonings or cookware, please visit my online store: www.juliaustine.myepicure.com or contact me for samples.

What is your favourite way to use up a carrot surplus?

Clam Linguine with Greenery

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Clam Linguine with Greenery by Kitchenette Finds

When days turn snowy we seem to reach for the foods that have comforted us in winters past. I’ve been making clam linguine from my grandmother’s recipe for the last couple of decades and it’s a favourite of my son and my best friend, two of the most important people in my life. While I want to feed and comfort them, I also feel the need to nourish them and keep them healthy. Over the years, I’ve tweaked frequently cooked dishes to be a bit healthier while still maintaining the textures and flavours that made them staples at our table.

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Lassette helping herself

I’m always trying to work more green vegetables into meals and one day when I was picking up supplies for Clam Linguine, I thought about how it’s the only time I like to use lots of parsley in a dish. Realizing that it was because the parsley absorbed all the other flavours, I wondered if kale wouldn’t just do the same thing. By quickly blanching the kale in the pasta water before adding it to the pan and reducing the amount of pasta, it added lots of vitamins and nutrients without taking anything away from a beloved dish.

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Detail of Clam Linguine with Greenery by Kitchenette Finds

When I tested the altered pasta dish on my son, he approved and ate about half of a bunch of kale! When I made a lunch date with my best gal where she wanted to make Clam Linguine together at her place, I figured it was a great chance to test out the changes on a “mature” palate. With a splash of Wayne Gretzky wine, I dished up the greener version of the recipe we’d been cooking together since high school and got our daily greens with a side of witty banter.

Recipe for Clam Linguine with Greenery

makes 2 very generous servings

Ingredients:

150 ml (5 oz) canned whole baby clams

2 cloves garlic, sliced thinly

5 Tablespoons fresh parsley, minced

1 bunch fresh kale

120ml (4 oz) dry white wine or broth

1 Tablespoon butter

5 Tablespoons olive oil

Salt and pepper to taste

Method:

1. Bring salted water to a boil. Wash and tear up kale into bite size pieces, discarding the spines.

2. Melt butter and olive oil in a large sauté pan on medium. Add sliced garlic and sauté until golden.

3. Blanch kale in boiling salted water for 1 minute. Add parsley, wine or broth, clam nectar (from the can) to the garlic pan and transfer kale with a slotted spoon from pot to pan

. Simmer for 5 minutes.

4. Add pasta to same pot of boiling water. Add clams to sauté pan and salt and pepper to taste then simmer for another 5 minutes.

5. Add pasta to saute pan with sauce and allow to sit with burner off until most of the sauce is absorbed.

6. Serve with freshly grated parmesan cheese.

Do you have a treasured recipe that you’ve ‘greened’?

Clam Linguine with Greenery by Kitchenette Finds

Clam Linguine with Greenery by Kitchenette Finds

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Peanut Butter Cookie Cavalcade

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Peanut Butter Cookies on Parade

Peanut Butter Cookies on Parade

Twitter told me today that March 1st is Peanut Butter Lovers’ Day, not to be confused with Peanut Butter Day on January 24th. I was planning on making Peanut Butter Cookies anyway, but I decided to include my social networks in the process. I instagrammed, tweeted and facebooked and probably made some people drool in the process. Here are the Instagram photos with the accompanying tweets followed by the normal recipe.

Baking Peanut Butter Cookies for #PeanutButterLoversDay preheating oven to 375 as I tweet

Baking Peanut Butter Cookies for #PeanutButterLoversDay preheating oven to 375 as I tweet

Mixing 1/2 cup each of soft butter, light brown sugar & creamed honey for #PeanutButterLoversDay cookies

Mixing 1/2 cup each of soft butter, light brown sugar & creamed honey for #PeanutButterLoversDay cookies

1 egg, 1 cub pb, 1/2 tsp each bkng soda, vanilla & salt to butter, sugar & honey for #PeanutButterLoversDay

1 egg, 1 cub pb, 1/2 tsp each bkng soda, vanilla & salt to butter, sugar & honey for #PeanutButterLoversDay

Adding 1 cup of ap flour means the #PeanutButterLoversDay cookie dough is almost ready to roll!

Adding 1 cup of ap flour means the #PeanutButterLoversDay cookie dough is almost ready to roll!

Use wet hands to form 1TBS of #PeanutButterLoversDay cookie dough into rough ball shapes

Use wet hands to form 1TBS of #PeanutButterLoversDay cookie dough into rough ball shapes

Press wet fork in a # pattern on the balls of #PeanutButterLoversDay cookie dough. Bake @ 375 for 10-12 minutes

Press wet fork in a # pattern on the balls of #PeanutButterLoversDay cookie dough. Bake @ 375 for 10-12 minutes

#PeanutButterLoversDay cookies cooling. Help yourself to a virtual cookie to celebrate!

#PeanutButterLoversDay cookies cooling. Help yourself to a virtual cookie to celebrate!

Recipe for Peanut Butter Cookies

makes about 3 dozen

Ingredients:

1/2 cup soft butter

1/2 cup brown sugar – packed (I prefer light brown)

1/2 cup honey (the written recipe says 1/2 cup white sugar, but I always use honey)

1 egg

1 cup peanut butter

1/2 tsp kosher salt (or to taste)

1/2 tsp baking soda

1/2 tsp vanilla (or to taste)

1 cup all-purpose flour

Method:

1. Preheat oven to 375.

2.Cream butter with sugar (and honey if using instead of 1/2 cup sugar).

3. Beat in egg, peanut butter, salt, baking soda and vanilla.

4. Add flour.

5. Roll about 1 Tablespoon of dough into balls with wet hands and place with lots of space between on a cookie sheet.

6. Press a wet fork gently in a cross pattern on the balls of dough.

7. Sprinkle with kosher salt (optional)

8. Bake for 10 to 12 minutes or until the bottoms are golden brown.

What’s your favourite way to use peanut butter?

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