Friday, October 30, 2009

What's Cooking

This week has been such a fun one! Lovebug and I got to visit both of my dear grandmas which was so wonderful and we've just been having a really great time together learning, playing, and living. She is constantly teaching me things and hopefully vice versa as well.

It's also been an incredible week of food at our nest (even more than usual)! My Love made two delicious fall meals that we've been enjoying all week. For dinner, it's been roasted acorn squash with polenta pesto. This dish is SO good and is our official "welcome fall" dinner that we typically have Halloween week. It's also one of my favorite meals EVER so I have been looking forward to dinner every day! :)

For lunches it's been the above carrot soup with homemade pumpkin bread, both of which are really good too. They compliment each other wonderfully and it's been the perfect meal for a fall week like this one! It's slightly sweet but slightly spicy too and it's a great sipping soup to just put in a mug. We have adapted it a bit, but the original recipe was torn out of an old Cottage Living and has been sitting in our soup folder for awhile so we decided to finally give it a try.

Sweet & Spicy Carrot Soup

(2) T - Olive oil
(1) large - Green onion, thinly sliced
(1) - Onion, diced
(1) 16-ounce package - Baby carrots
(1) - Garlic clove
(1) T - Fresh ginger, minced
(3) (or more if want spicier) - Jalapeno peppers, seeded and finely chopped
(1/4) cup - White wine vinegar
(6) cups - Vegetable stock
(1) medium - Sweet potato, peeled and cubed
(1/4) cup - Orange juice
(1) tsp - Ground cumin
(1/2) tsp - Ground coriander
(1) T - Agave nectar
(1/2) tsp - Celtic sea salt, plus more to taste

- Heat olive oil in large pot. Add green onion, onion, and carrots; saute until onions are tender. Add garlic, ginger, and jalapenos; saute a few minutes more. Stir in white wine vinegar. Add stock and sweet potato; bring to a boil. Reduce heat to medium-low, partially cover, and simmer 30 minutes or until veggies are tender. Stir in oj, cumin, and coriander.

-Remove from heat and let cool slightly. Process in blender half at a time until smooth (or use immersion blender). Return mixture to pot and stir in agave and salt; cover and warm over medium heat until heated through. Serve and enjoy...

If anyone out there gives it a try, let me know what you think!

I'm so excited for the weekend! I look forward to handing out our FruitaBu's to the little trick-or-treaters and seeing what Lovebug thinks of all these kids in costumes coming to our door. Have a wonderful one!!!

OH and HEY, I was sad to see yesterday that I lost a "follower". I was really disappointed. Isn't that funny? I thought "Huh, why did they stop following my blog?...Did I bore them?...Did I offend them?". This blog stuff is humorous sometimes isn't it? :) Oh well, maybe they'll come back some day...


dutchgirl said...

Oh dear, I'm sorry you lost a follower. That's sort of why I don't do the whole follower "thing"... I'm afraid my feelings will be hurt :)

And I'd never heard of FruitaBu, before. They look good (and lol about "Fruit to the people!")

Maria Rose said...

Yum! I am certainly going to give that a try.

robina said...

yum! that polenta sounds good!

Jessy, Greg, Grace, Jack, Nora, and Lexi said...

Yum! I always love the recipes you share. Can't wait to try this one!

Stephanie said...

Mmmm. That soup looks absolutely perfect for a cold winter's day...especially paired with homemade pumpkin bread.