I have to admit, I’m not the biggest fan of certain raw veggies. Sugar snap peas are my favorite veggies to eat raw, but there’s one way I love to eat all veggies, and that is when they are roasted! There’s something about the taste of roasted veggies that I never get tired of!Continue reading
I’ve been seeing lots of fall recipes just about everywhere lately, and this Bean and Barley Soup is a great recipe for the summer-into-fall time of year and all winter long, for that matter! Not only does this soup have healthy beans and barley in it, it also has lots of veggies and it’s cooked in a veggie broth. So if you make it in the fall, you can use veggies from your garden or the Farmer’s Market. Or make it in the winter when it’s cold outside—there’s nothing like a hot bowl of soup on a winter day! Continue reading
Have you ever noticed that cupcakes seem to make just about everyone smile with delight? Kids and adults alike can’t seem to resist these tasty treats! That’s probably why there are so many popular bakeries that specialize in cupcakes…like Sprinkles, Magnolia Bakery, Primrose Bakery, and Polkadots. Continue reading
Soup is such a great thing to eat on a cold winter day. Like this Tomato Carrot Soup with Basil. Although, I have to admit, it’s also good in the summer made with fresh tomatoes. But during the winter you can use canned diced tomatoes and I think it tastes just as good.
I’ve been having lots of soup lately, because it is cold and because I’ve been getting over a nasty bout of bronchitis, which I had over most of the holidays. I was disappointed at not being able to post more holiday recipes, but just didn’t have much energy to cook or do much else!
So I thought this would be a good time to post a soup recipe–most people love a good bowl of soup in the winter and this is so good for you. It has a good variety of veggies in it–carrots, celery and onion–all blended to a smooth consistency. Garlic and basil also add to the flavor. It makes a great meal with some crusty bread. Or serve it before a main course for dinner.
TOMATO CARROT SOUP WITH BASIL by NancyC
Makes about 4 servings
- 1 Tablespoon olive oil
- 2 medium carrots, shredded
- 2 stalks celery, finely chopped
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 1 cup water
- 2 pounds fresh tomatoes, seeded and diced (or 2 [14.5-ounce] cans diced tomatoes)
- 1/2 cup chopped fresh basil or 2 Tablespoons dried basil, crushed
- 1 teaspoon salt
- 1 Tablespoon balsamic vinegar
In large saucepan, cook carrots, celery, onion, and garlic, in olive oil, covered, over medium-low heat for 10 minutes, stirring occasionally. Add half of the tomatoes and cook an additional 5 minutes.
Transfer mixture, in 2 batches, to a blender or food processor and add 1/2 cup water to each batch. Cover and blend until smooth, then return mixture to saucepan.
Stir in the salt, half of the basil, and the remaining tomatoes. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 15 minutes. Stir in the remaining basil and balsamic vinegar and heat an additional 5 minutes. Serve immediately.
If you are a fan of tomato soup, you’ll want to try this sometime! I love trying out new versions of tomato soup. Do you have a favorite tomato soup recipe?
I’ve never heard a quick bread being described as “rustic,” but I think that’s the perfect description for this Granola-Carrot Bread. It’s a real down-to earth quick bread, made with whole wheat flour, grated carrots, granola, light olive oil, and chopped nuts. And it looks kind of rustic, with the texture of the nuts, carrots and granola showing inside and out. It’s a very lightly sweet quick bread, getting it’s sweetness from the brown sugar and bits of granola (I used 1/2 cup of packed brown sugar in my loaf; for a sweeter loaf, increase the brown sugar to 3/4 cup). Adding raisins is optional, but they would add a little to the sweetness, too.
I first saw this recipe in an old cookbook and, since I’m a big granola fan, thought it was definitely worth trying. I made a few small changes and liked the way it turned out. When I first tasted it, I thought it might not be sweet enough, but by the second slice, I decided I liked the lightly sweet taste of it. I used some of my homemade granola in this recipe, my Apricot-Honey Granola, but you can use any kind of granola, homemade or store-bought. This quick bread is great for breakfast or for a healthy afternoon snack!
GRANOLA-CARROT BREAD by NancyC, adapted from Breads, Quick Breads, and Coffee Cakes
Makes one 9×5″ loaf
- 1/2 to 3/4 cup packed light brown sugar (1/2 cup will give you a lightly sweet loaf)
- 1 1/2 cups of your favorite granola (homemade or store-bought)
- 1 1/2 cups whole wheat flour
- 1 1/2 cups grated carrots
- 1/2 cup light olive oil or non-GMO canola oil
- 1 Tablespoon baking powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk or buttermilk
- 3/4 cup chopped pecans, walnuts, or almonds
- Optional: 2/3 cup dark or golden raisins
Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, add the brown sugar, granola, flour, and grated carrots, stirring with a large spoon to combine. Add the oil and blend ingredients together. Then add the baking powder, vanilla extract, salt, eggs, and buttermilk, stirring everything until just combined (do not overmix). Fold in the chopped pecans.
Pour batter into prepared loaf pan and bake at 350˚F for 42 to 45 minutes, until toothpick inserted in center comes out clean or almost clean. Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.
I love that this quick bread has carrots in it, because I never eat as many carrots as I should. So this is a tasty way to add some beta-carotene into my diet! 🙂 It’s always nice when you can bake a treat that is good for you too. Have you been baking any healthy goodies lately?
Sharing at Meal Plan Monday.