Monday, June 25, 2007

Carrot Soup

A friend made this soup for me after I had my baby. It is so good, I ate it that whole week. It would be good on a cold day or a sick day! :)

Carrot Soup
Makes about 6 cups (4 servings)
Modified from Williams Sonoma Healthy Cooking cookbook

1 tablespoon vegetable oil
6 large carrots (1 lb.), peeled and cut into 1” pieces
1 yellow onion, thinly sliced
½ cup thinly sliced celery
3 fresh parsley sprigs
1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
4 cups roasted vegetable stock or low-sodium chicken broth
1 slice good-quality white sandwich bread, torn into pieces
salt & freshly ground pepper
In a large saucepan over medium-low heat, warm the oil. When hot, add the carrots, onion, celery, parsley, and thyme and cook, stirring occasionally, until the vegetables have softened slightly and the onion has wilted, about 5 minutes. Add ¼ cup of the stock or broth; cover and cook for 5 minutes more, stirring once at the halfway point.
Add the remaining 3 ¾ cups stock or broth and the bread and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer until the carrots are very tender when pierced with the tip of a sharp knife, about 20-25 minutes.
Working in batches, ladle the soup into a blender or into a food processor fitted with the metal blade and puree until smooth. Alternatively, use an immersion blender or food mill.
If serving the soup hot, return it to the pan and season to taste with salt and pepper. Reheat over low heat without boiling, then ladle into warmed bowls and serve at once. If serving the soup cold, transfer it to a bowl or other container and season with salt and pepper. Cover and refrigerate, stirring it every hour or so, until thoroughly chilled, 4-6 hours. When ready to serve, taste and adjust the seasonings, then ladle into chilled bowls and serve at once.

Friday, June 15, 2007

Birthday Cupcakes

I've had some requests for this's always a yummy choice. Depending on time constraints I'll either use my favorite chocolate cake recipe or a box mix, either works fine, the secret's really in the frosting.


1 C fresh raspberries or strawberries
(you can also use frozen if defrosted & unsweetened)
6 T butter, room temperature
4 oz cream cheese, room temperature
1/2 tsp vanilla extract
2 1/2 C powdered sugar

Process the berries in a food processor until smooth. Strain the puree trough a fine strainer into a small bowl, discard any remaining seeds. You should have about 1/3 cup of puree. Set aside.
Beat the butter, cream cheese, and vanilla extract in a large bowl using an electric mixer on low speed. Beat until smooth and completely blended, about 1 minute. Gradually add the powered sugar, mixing until smooth, about 1 minute. Mix in puree and beat on medium speed about 1 minute to lighten the frosting. Depending on desired consistancy, more powdered sugar may be added for a thicker frosting.
Using a spatula or pastry bag frost cupcakes with 2 to 3 tablespoons of frosting. Sprinkle with your favorite jimmies or sprinkles. Enjoy!

Frosts about 24 Cupcakes.

Monday, June 11, 2007

Thai Coconut Chicken Curry

I made this yesterday for dinner, and it turned out super yummy! I'm glad I've finally figured out a good recipe for when I get the Thai food Craving.

Hope you like it!

Thai Chicken Coconut Curry

4 Servings

35 min


1 clove garlic, minced
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
1-3 teaspoons of red curry paste (1-2 for medium, 2-3 for hot)
1 (14 ounce) can of coconut milk (unsweetened, not light)
½ cup water
½ teaspoon salt Juice of ½ of a lime
1 stalk lemongrass, remove/peel first outer layer, cut in half
½ cup bamboo shoots (cut in strips)
2 kaffir lime leaves
2 teaspoons fish sauce
2 teaspoons brown sugar
2 cups boneless skinless chicken breasts, thinly sliced

2 Thai chilies, thinly sliced
2 tablespoons Hot Thai basil, chopped
2 tablespoons Chopped Cilantro

Jasmine Rice


1) Heat the oil in a large wok and add garlic on medium heat. Sauté for 1 min.
2) Add the Red Curry Paste, ginger, and the thicker cream from the top of the can of coconut milk to wok and whisk.
3) Now add the rest of the coconut milk along with all other ingredients but the chicken and garnish.
4) Bring to a slow boil for 7 minutes, and then discard the lemongrass stalk. Add the chicken and cook until chicken is no longer pink inside, about 7-9 minutes.
5) Serve over Jasmine Rice and top with Chilies, Basil, and Cilantro for garnish.
6) Super yummy!
*Most ingredients can be found at an Asian Market. I found mine at a Thai food Market. (Just ask the people at the store if you don't know how to find certain ingredients.)