Tag Archive | onion

Curried Carrot Soup

You aren’t going to believe how delicious this soup is!  The best part is it took less than an hour to make it.


1.5 pounds of carrots, chopped (helpful hint… the smaller you cut the carrots, the less time they take to cook)

1 small onion, chopped

3 cloves of garlic, chopped

1 avocado

1 tsp. yellow curry powder

1 tsp. red curry powder

raw pumpkin seeds ( I used a handful)

1 tbsp. fresh rosemary

4 basil leaves

Chives for garnish

4 cups water (you could use milk, cream, coconut milk if you wish)

2 tbsp. olive oil

2 tbsp. lime juice

Put your pot on the stove over a medium-high heat.  When it is hot, add the olive oil.  When it gets shimmery it is ready.

Add the chopped carrots and onions. Stir them around so they get coated in olive oil.

Let them cook a couple of minutes then add your chopped garlic.

Let them cook until the onions and carrots start to caramelize.

Add the water and let it come to a boil.

Turn it down so it won’t boil over.

I added the herbs at this point.  I also added the curry powders.  Stir to mix in.

Let it simmer until the carrots are soft.

Once your carrots are soft, it is ready.  You can eat it like it is or your can blend it all together.

I chose to blend mine together.  I used a hand blender (you know, that boat motor looking thingy).  You could use food processor or blender.  Whatever you have handy.

Blend it up.

Stir in, by hand,  the lime juice and pumpkin seeds after you blend it.

Right before you serve it, add some sliced avocado to the bowl of soup and sprinkle it with some chives.

Curried carrot soup

Curried carrot soup


Sweet Potato Ginger Soup

My sweet potatoes are ready!  I’m so excited!

Sweet Potato Vines

Sweet Potato Vines

I dug around underneath the vines and pulled out a beautiful potato!

First sweet potato of 2012

First sweet potato of 2012

I scrubbed it clean and chopped it up.  I put it in a pot of water with a carrot, onion, fresh chopped ginger, rosemary, some left over cooked chickpeas, red bell pepper and a couple of fresh cayenne peppers.  I also threw in about 1/4 a teaspoon of red curry powder.  I cooked it until the potatoes and carrots were done then processed them until it was smooth.  When I served it I put some pumpkin seeds in it.  It was wonderful!

Sweet Potato Ginger Soup

Sweet Potato Ginger Soup

Something Old, Something New

I don’t like to waste food.  I try to do something different with my left overs so we aren’t eating the same thing until it is gone.  Well, not exactly the same thing…

I take the left overs and combine them with new stuff to make a new dish.  Eventually using up the left overs. Eventually.

Ingredients (of course this will vary day-to-day)

Brown rice (cooked – left over)

1/4 Red Bell Pepper (chopped – left over)

1/4 Yellow Bell Pepper (chopped – left over)

3/4 Green Bell Pepper (chopped – left over)

Grape tomatoes (fresh), halved

Onion (fresh), chopped

2 tbsp olive oil

Baby bok choy (fresh), chopped

Thai basil (fresh)

Jalapeno pepper (fresh)

Tilapia (not left over, not fresh, frozen then thawed)

I cooked the whole meal in one pan.  I try to do that as often as possible because as much as I love cooking, I HATE cleaning up.  I try to minimize the dishes to wash to avoid traumatizing myself.

Put your pan on over medium-high heat.  Add the olive oil.

Toss in your onions and cook for a minute or two.

Add your tomatoes.  Cook for a minute or two.

Add various peppers (bell, jalapeno).  Cook for a minute or two.

Reduce the heat to medium-low.

Put the left over rice in the pan and stir it around to coat with oil so it won’t stick.

Add the bok choy and Thai basil. Stir it around to mix it up.

Lay the fish thawed on top (I put a little paprika on it) and put a lid on it.

It will only take a few minutes to cook the fish.  It is done when it easily flakes with a fork.

Serve it up warm.

Left overs revived

Left overs revived

Beans So Good You Won’t Even Miss the Ham

I made a pot of beans tonight and boy, oh boy are they delicious.  I don’t even miss the ham, that’s how good they are.

I started soaking some navy beans this morning before I left for work.  When I got home I cut up 3 cayenne peppers and one onion and put them in the pot with the beans.  I added some of that minced garlic I bought at Costco.  As for the herbs I threw in some fresh oregano, thyme and rosemary.  I also added about a cup of chicken stock (you could also use vegetable stock) to the water.

Put it all in the pot

Put it all in the pot

Bring it all to a boil then turn it down to simmer until the beans are cooked.  I served it with some whole wheat cornbread.  Oh, and let me tell you what I did to the cornbread… in my next post!

Navy Beans

Navy Beans

Curried Chicken & Veggies in under 30 Minutes

This dish is delicious.  I am eating it as I am typing this.  Make no mistake.  This post will take longer than expected for me to type.  It is hard to tear myself away from this dish.  It is wonderful!  Even better, it is simple to make.  Believe me after working all day I don’t want to make a complicated dinner.  I don’t know if you have noticed or not, but the meals I prepare are simple.  I like simple.  Life is hard enough, let’s keep cooking fabulous meals simple!

Ingredients: (these are the amounts I used, change whatever you want)

2 chicken breasts, chopped into bite size pieces

3 carrots, sliced

1 medium onion, sliced

2 medium red potatoes, chopped into bite size pieces

4 cups raw Kale, chopped.

1 jalapeno, chopped (you decide for yourself if you want the seeds or not.  I wanted them)

fresh rosemary

fresh thyme

fresh oregano

fresh Thai basil

1 tbsp coconut oil

2 cups chicken (or vegetable) stock

2 tsp ground turmeric

2 tbsp red curry powder

2 tbsp arrow root or corn starch

Toss your potatoes in a preheated pan with the coconut oil and stir.

Add carrots, stir.

Add onion, stir.

Add jalapeno, stir.



Add stock, stir.

Add herbs, stir.

Add stock

Add stock

Add chicken (if your chicken is bite size it won’t take long to cook all the way through), stir.

Add Chicken

Add Chicken

Add spices, stir.



Add kale, stir.

Add kale

Add kale

When your potatoes and carrots are cooked dissolve the arrow root in a little water and pour into pan to thicken the remaining stock, stir.

Cook it for a couple more minutes allowing it to thicken into a sauce.

Allow to thicken

Allow to thicken

Serve warm!  You have a complete meal in there.  Well, after we paired ours with a Milk Stout, we had a complete meal. Meat, Veggies, Starch, Dairy.  I have to brag a little bit, all the veggies except the carrots were fresh from the garden.  All the herbs were fresh from the garden.

Serve it warm

Serve it warm



Roasted Spring Vegetables

Dinner was meatless, but far from boring.  It lacked nothing as far as I can tell.

One of the girls at work (and a guest blogger here), Allyson, brought me some home-grown squash. Of course I had to eat it immediately.  I added some of the veggies I had at home at put together a fabulous meal!

Super easy!  Cut up your veggies, add your herbs and seasonings, toss them in a little oil and put them in a 400 degree oven for about 20 minutes.  Keep in mind the smaller you cut them the more well done they will be.  Here’s my combo this go round:


Red bell pepper


Jalapeno (I must have that spice!)


Thai Basil (fresh out of the garden)

Orgeano (fresh out of the garden)

Rosemary (fresh out of the garden)

Coconut Oil (I used about 2 tbsp)

I tossed it all together and put it in a 13×9 pan and in a 400 degree oven it went for 20 minutes.

I paired it with some edamame for our protein and some blackberries (fresh out of the garden) for dessert.

Raw Veggies

Raw Veggies

roasted veggies

roasted veggies

First Potatoes of the Season

Thanks to a busy little gopher we got some potatoes early this year.  He decided to nibble on a potato plant killing it then headed towards its neighbor. We pulled them up to find a handful of potatoes.  They made a tasty partner to my scrambled eggs this evening.  The only part of our meal that was not fresh was a tablespoon of olive oil , some black pepper and a little parmesan cheese.  The rest of it is fresh from the garden or in the case of the eggs, fresh from the ducks (thanks for your contribution ladies).

I sliced (about 1/4 an inch thick) the potatoes and tossed in the pan with a tbsp of olive oil.

I added one small onion, sliced (the top of the onion went into my eggs)

Potatoes and Onion

Potatoes and Onion

1 clove garlic, chopped

1 jalapeno pepper, chopped

Some herbs of choice (I used fresh oregano, rosemary, thyme and Thai basil)

Added herbs

Added herbs

I cooked over medium heat for about 15 minutes. – I kept it covered most of the time to hold in heat and speed up the cooking.

I put the potatoes on a plate once they were done.

I added a bit of parmesan cheese because I need to use it up. I used maybe 1/8 of a cup.  (I still have some left!)

I scrambled the eggs in my potato pan. I added green onion (the tops to the onion I put in the potatoes) and some kale.

That’s it. Dinner is done.  And let me tell you, it was DELICIOUS!

Plated Potatoes

Plated Potatoes