Carrot Soup
1 tbs unsalted butter
1 onion, coarsely chopped
1 pound carrots, chopped
2 cups/16 oz carrot juice
2 cups chicken or vegetable broth
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1/2 tea ground cumin
1 tbs honey
2 tbs half-and-half
salt & white pepper
chopped fresh chives, for garnish
cayenne pepper, for garnish
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1. heat butter in a large saucepan over medium-low heat. cook onion until translucent, about 5 minutes. add carrots, cooking until very tender, about 15 minutes. add carrot juice, broth, cumin, honey, 1 tea salt, and 1/4 tea white pepper. bright to a simmer; cook until vegetables are very soft, about 30 minutes.
2. allow soup to cool slightly. working in batches, puree soup in a blender or food processor (or use an immersion blender). return to pan, warming over low heat. thin with water if desired. add half-and-half, then garnish with chives and cayenne. serve immediately.
Shepherd's Pie
olive oil
1lb ground beef or lamb
1 yellow onion, chopped
1 large carrot, diced
1 rib celery, chopped
2 cloves garlic, minced
2 tbsp tomato paste
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2 tbsp Worcestershire sauce
salt and pepper
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried thyme
1 1/2 cup beef broth
1 cup frozen peas
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5 medium potatoes
4 tbsp butter
1/4 cup Parmesan cheese
1/2 cup milk
salt and pepper
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1. heat the olive oil in a pan over medium-high heat. add the ground beef and cook thoroughly, smashing it to bits. add chopped onions and cook for 2-3 min. add carrot, garlic, celery, and tomato paste and saute for another 5 minutes, stirring occasionally. add salt, pepper, oregano, parsley, and thyme and stir well.
meanwhile, boil the potatoes until tender. mash and return to the pot. add butter, milk, cheese, salt and pepper, and mix. preheat the oven to 400F.
2. add Worcestershire sauce and beef broth to the meat and vegetables. stir and bring to a simmer. when the sauce begins to bubble, reduce heat to low and cover. cook for 5 min. add the frozen peas and cook another 5 minutes. remove from heat and set aside.
3. pour the meat filling into a baking dish or cast-iron pan and spread evenly. top with mashed potato and spread gently. if you like, add grated Parmesan on top. bake at 400F for 20-25min until the top is golden brown. let sit 15-20 min before serving.
Simple Shakshuka
olive oil
1 yellow onion, chopped
1-2 bell peppers, chopped
3 cloves garlic, minced
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
red pepper flakes
salt and pepper
6 tomatoes, chopped, or 1 28oz can diced tomatoes
6 eggs
dill or parsley for garnish
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1. heat oil in a large skillet over medium-high heat - once it's ready, add onions, peppers, garlic, spices, salt, and pepper and cook until the vegetables begin to soften.
2. stir in the tomatoes with a pinch of sugar. bring to a simmer, covered, for 15-20 minutes, and then cook uncovered for another 5-10 minutes until sauce begins to thicken.
3. use a spoon to make 6 evenly-spaced indentations in the sauce, and carefully crack an egg into each. cover the pan and cook until the eggs are set to your liking.
4. add garnish and red pepper flakes and serve hot alongside some yummy bread!
Chorizo Chili
olive oil
1 onion, chopped
1 lb chorizo or ground beef
3 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1 lb sweet potatoes, diced
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1/2 c tequila (optional)
1 can black beans, drained and rinced
1 can chili beans in sauce
1 can diced tomatoes
2 chipotle chilis in adobo sauce, diced
2 cups broth
salt and pepper
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1. heat the oil in a large dutch oven or stew pot, then cook the onion until soft. add the meat, garlic, chili powder, and cumin and cook until browned.
2. break the meat up with a spoon and add the sweet potatoes, beans, tomatoes, chilis and adobo, broth, and tequila (if using). bring to a simmer, then reduce to medium-low and cook, covered, until the sweet potatoes are softened, about 40 minutes.
3. uncover and adjust seasoning and spice level if desired. top with sour cream and enjoy alongside cornbread!
Cornbread
2 boxes cornbread mix
2 eggs
2 tbs sugar
1 can creamed corn
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1. mix all ingredients together and pour into a greased skillet or 8x8 baking dish
2. bake at 350 for 30-40 minutes or until the center is just done!
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