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Carrot and Ginger Soup

8709_2015-07-18_Carrot & Ginger Soup_Blog, Featured

I love soup. The cilantro added at the very end adds a splash of color and complements the ginger well.  Adapted from the Silver Palate Good Times Cookbook by Julie Rosso and Sheila Lukins.

Carrot and Ginger Soup
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Ingredients
  1. 6 tbsp. (3/4 stick) unsalted butter
  2. 1 large yellow onion, chopped
  3. 1/4 c. finely chopped fresh ginger root
  4. 3 cloves garlic, sliced
  5. 8 cups chicken stock
  6. 1-1/2 pounds carrots, peeled and cut into 1/2-inch pieces
  7. 2 tblsp. fresh lemon juice
  8. 1/8 tsp curry powder
  9. Salt and freshly ground pepper to taste
  10. Chopped, well-washed cilantro for garnish
Instructions
  1. Melt the butter in a large stock pot over medium heat.
  2. Add the onion, ginger, and garlic and saute for 15-20 minutes.
  3. Add the stock and carrots. Heat to boiling. Reduce heat and simmer, uncovered, over medium heat until the carrots are very tender, about 45 minutes.
  4. Puree the soup. Season with lemon juice, curry powder and salt and pepper to taste. Sprinkle with chopped cilantro.
  5. Serve hot or chilled.
Adapted from Silver Palate Good Times Cookbook
Adapted from Silver Palate Good Times Cookbook
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Carrot Cake

9773_2015-08-22c_Carrot Cake Muffins_Blog, Featured

There are three carrot cake recipes that I rely upon depending on whether a) whole wheat flour is on hand; and b) the audience prefers healthy over sweet. For myself, the recipe with whole wheat flour, pineapple and walnuts from the California Heritage Cookbook is always my favorite. The whole wheat provides depth and a little healthy fuel to burn.

In the absence of whole wheat flour, David Lebovitz’ version from My Paris Kitchen takes the cake, especially in winter. The allspice and cinnamon make it particularly perfect in winter.

For the sweet tooth, I recommend Larousse on Pastry‘s recipe. It’s not overly sweet, but it is more of a dessert than a healthy snack.

Carrot Cake
Another favorite from our mother's kitchen. The whole wheat adds makes it extra healthy and delicious!
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Ingredients
  1. 1-1/4 c. salad oil
  2. 1 c. brown sugar, packed (can be reduced to half)
  3. 1 c. granulated sugar (can be reduced to half)
  4. 4 eggs
  5. 1 c. all-purpose flour
  6. 1 c. less 2 tblsp. whole wheat flour
  7. 1 tsp salt (can be reduced to half)
  8. 2 tsp baking soda
  9. 2 tsp baking powder
  10. 2 tsp cinnamon
  11. 3 c. finely shredded raw carrots, packed
  12. 8-1/2 oz. crushed pineapple, drained (optional)
  13. 1/2 c. finely chopped walnuts (optional)
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease and lightly flour two 9-inch round cake pans (or 18 muffin tins).
  3. In a large bowl, sift together the two flours, salt, baking soda, baking powder, and cinnamon.
  4. In a mixer, blend the salad oil, brown sugar, and granulated sugar.
  5. Add the eggs, one at a time, beating until blended.
  6. Add the flour, one-third at a time, beating just until blended.
  7. Fold in the carrots, pineapple, and walnuts.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool for 10 minutes before turning out to a rack to cool completely.
  10. Optional: Unfrosted, this carrot cake may be wrapped and refrigerated for 5-6 days or froen for 2-3 months. Frosted, the cake will last in the refrigerator for up to a week.
  11. Optional: Frost with Lemon Cream Cheese Frosting.
Notes
  1. Lemon Cream Cheese Frosting
  2. 8 oz cream cheese, softened
  3. 1/4 c. butter
  4. 2 c. sifted confectioners sugar
  5. 1-1/2 tsp vanilla
  6. 1 tblsp grated lemon rind
  7. In a large mixing bowl, cream the butter and cream cheese until fluffy. Blend in the confectioners' sugar. Stir in the vanilla and lemon rind.
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