Friday, October 28, 2016

gingered carrot soup

Image result for gingered carrot soup with rice

4 tbsp. margarine/butter
8 cups shaved carrot
4 stalks chopped celery
1 chopped red onion
2-4 tbsp. gingerbread seasoning or 8 tbsp. fresh grated ginger

  • Melt butter in large saucepan on medium.
  • Add the rest of the ingredients.
  • Cook for 5-10 minutes, stirring occasionally until onion is softened.
12 cups vegetable stock
4 tbsp. honey
1 tsp salt
1tsp pepper

  • Add remaining ingredients.
  • Bring to a boil
  • Reduce heat to medium/low
  • Simmer covered for 50 minutes stirring occasionally
  • Process with hand blender until it is the desired consistency
** you can puree in blender until smooth.

1 cup whole grain rice

  • Boil to desired doneness
  • Add to soup
  • Stir well and serve

NOTE:
This recipe called for me to add the rice to the soup with the salt and pepper using the soup to cook the rice and then puree EVERYTHING. I have changed the instructions for the likes of our family. I partly pureed the soup and will add the rice before serving.



"Bon Appetit!"

Saturday, October 22, 2016

pumpkin pie cheeseball

1 brick cream cheese
3/4 cup of pumpkin pie filling
1 cup powdered sugar

  • blend together well
  • chill well! overnight if possible.
  • roll in crushed cookie crumbs
  • serve with sliced apples, or small cookies.

Image result for pumpkin pie cheeseball


Bon appetite!