January Week 3 recipes
Carrot ginger soup:
chop:
4 med carrots
5 celery stalks
1 large potato
ginger, peeled and sliced (qty: size of whole thumb)
coriander
cumin
dill
-pour some olive oil to a pot, heat on med-high
-throw in a few ginger slices (half)
-let ginger sizzle for a minute, thrown in chopped veggies, let sizzle and stir occasionally for 5 min
-cover with water with 1-2 inches extra, bring to boil
-boil for a few minutes, reduce to low heat and reduce until water reaches close to the veggies
-add remaining ginger slices, coriander and cumin, salt to taste
-turn off heat to cool off slightly, use hand blender to blend
-mix in dill
makes 5 2cup servings
Pumpkin tops:
these are like muffin-tops. fluffy and cakey and delicious.
1/2 cup margarine
1/2 cup canola oil
1, 3/4 cup brown sugar
2 eggs
1 can pumpkin
4 tbsp milk
4 cups flour
1tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1 tsp all spice
1 cup semi sweet choco chips
1 cup chopped pecan
in order listed above, beat all wet ing together (from oil to milk). in separate bowl, sift together dry ing. (from flour to allspice). mix dry ing into wet ing, mix to almost smooth and add choco chips and pecan. mix until well incorporated, making sure not to beat/mix too much- otherwise it will lose its fluffyness. spoon large spoonfuls (4-5 tbsp vol) onto baking sheets with parchment paper. bake at 375 for 18-20min. cool on the cookie sheet for a minute or two and transfer to wire rack. store in air-tight container. makes 36.
chop:
4 med carrots
5 celery stalks
1 large potato
ginger, peeled and sliced (qty: size of whole thumb)
coriander
cumin
dill
-pour some olive oil to a pot, heat on med-high
-throw in a few ginger slices (half)
-let ginger sizzle for a minute, thrown in chopped veggies, let sizzle and stir occasionally for 5 min
-cover with water with 1-2 inches extra, bring to boil
-boil for a few minutes, reduce to low heat and reduce until water reaches close to the veggies
-add remaining ginger slices, coriander and cumin, salt to taste
-turn off heat to cool off slightly, use hand blender to blend
-mix in dill
makes 5 2cup servings
Pumpkin tops:
these are like muffin-tops. fluffy and cakey and delicious.
1/2 cup margarine
1/2 cup canola oil
1, 3/4 cup brown sugar
2 eggs
1 can pumpkin
4 tbsp milk
4 cups flour
1tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1 tsp all spice
1 cup semi sweet choco chips
1 cup chopped pecan
in order listed above, beat all wet ing together (from oil to milk). in separate bowl, sift together dry ing. (from flour to allspice). mix dry ing into wet ing, mix to almost smooth and add choco chips and pecan. mix until well incorporated, making sure not to beat/mix too much- otherwise it will lose its fluffyness. spoon large spoonfuls (4-5 tbsp vol) onto baking sheets with parchment paper. bake at 375 for 18-20min. cool on the cookie sheet for a minute or two and transfer to wire rack. store in air-tight container. makes 36.