Tuesday, March 15, 2011

Day 73: Back in the Game

These last few weeks have been "those" kinds of weeks. Full of appointments, errands, sickness, life drama, global drama, gorgeous weather and plain ol' disdain at the idea of cooking. For some reason, soup and egg, lettuce and bacon sandwiches have been the only real food we've been eating for days. Oh, maybe some pancakes (that I "healthified" with grated apple and carrot), oatmeal and cheese.

It's a transition time for us and it shows in our cooking and lack of blog posts. Rest assured, we're still local and trying our best. To make up for our absence, here's a few things we've been doing: Curried Carrot Apple Soup, Cranberry Juice and Cranberry Apple Sauce.

Curried Carrot Apple Soup and Egg Sandwich

The carrot soup recipe is adapted from a recipe my friend in graduate school came up with. It's delicious and simple. I'll put my additions in italics, so you have options.

Curried Carrot Apple Soup

1.5 lbs carrots, peeled and chopped
1.5 Cortland apples, cored, peel on
1 cup apple cider (apple juice or orange juice works)
4 cups broth (I used water, but the soup really needed the depth of a broth)
1 clove of garlic, smashed
1 medium onion, chopped
1 tbsp canola oil
1 tbsp curry
1/2 tsp ground ginger
salt and pepper to taste
1/4 cup cream

1. Sautee onions in oil over medium-low heat until softened.
2. Add carrots, apples and garlic and continue sauteeing a further 5 minutes.
3. Add in broth/water, cider and cover. Cook until carrots are softened.
4. When cooked and cooled, puree in small batches and season with seasonings. Add cream.
* As a protein booster, add in a can of chick peas.*

The soup was delicious with a fried egg, bacon and lettuce sandwich. You'll have to excuse the gluten free bread - Jeff doesn't like sandwiches, even though it'd be tasty on his homemade wheat and honey bread.

Cranberry Juice in the Making
I have pounds of frozen cranberries, without a clue how to use them up. I realized it must be super easy to make cranberry juice and it turns out, it is! I blended 2 cups of defrosted cranberries with 2 cups of water and let it sit overnight. In the morning, I put it through a fine mesh strainer and the strained liquid is your cranberry juice. Normally, you'd sweeten it up with sugar or honey, but I have some plans to turn it into a preserve with some homemade red wine. We'll see how that goes.

With the cranberry "must", I added a couple pounds of slice Cortland apples and simmered until the apples softened. 

Food Mill
While putting through the cranberry apple mixture through a food mill is a bit of a fiddly step, it adds texture and helps it taste less like baby food. 

Cranberry Apple Sauce
Voila! Cranberries two ways.


  1. what intriguing recipes! look forward to seeing more of your blog. thanks


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