Ginger Carrot Sweet Potato Soup

Being raised with my grandmother, one of the things I remember most is how much soup she would make and how much soup I was forced to eat!!

We ate a variety of vegetable soups from carrots and potatoes to spinach soup. Finishing the bowl before being able to go outside and play was a daily struggle.

As I’ve gotten older I’m happy to have been raised that way, I think it helped my palette, and I love a nice warm bowl of vegetable soup!

One of the top three favorite soups is this Ginger Carrot and Sweet Potato soup. Its velvety, and full of flavor. The ginger gives it an extra zing, alongside some fantastic health benefits.

This soup is a time saver! The vegetables are all dumped in a pot cooked until tender, blended and served. Topped with a drizzle of olive oil and some seeds to for added texture, this soup is perfect for all.

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Ingredients 

• 3 medium sweet potatoes, chopped

• 4 medium carrots, chopped

• 1 medium onion, chopped

• 2 garlic cloves, chopped

• 1 tbsp ginger, peeled and grated

• 1 tbsp thyme

• 2 tbsp olive oil

• 5 cups of water

Recipe

1. Heat a large heavy-bottomed pot. Add the chopped onions, garlic, sweet potato, carrot and ginger, season with salt, pepper and thyme.

2. With a wooden spoon, stir to mix the ingredients.

3. Pour the 5 cups of water into the pot. Cover and allow it to come to a boil. Once it comes to a boil, reduce the heat and simmer until the carrots and sweet potatoes are tender when pierced.

4. Remove from heat and allow it to cool. Transfer to a blender and blend until smooth.

5. Transfer back to pot, heat and serve. Dress the soup with a drizzle of olive oil and pumpkin seeds.
   

Raspberry Macarons

Pucker up, its Valentines day and these Raspberry Macarons are both tart and sweet!

Macarons are a classic French pastry, they are made from almond flour, confectioner sugar, and egg whites.

They are such a treat but usually difficult to make.

However, this recipe is foolproof!

I've made this recipe several times, and each one comes out perfect!

One of the things that I love most about Macarons is how versatile they are.

Because today is Valentines Day, I made a Pink macaron with a delicious cream cheese raspberry filing!

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Ingredients 

 Macarons

• 3/4 cup almond flour

• 1 cup confectioners’ sugar

• 2 large egg whites, at room temperature

• 1/4 cup granulated sugar

• Red food coloring

 Raspberry Filling

• 1 stick butter, softened

• 8 oz cream cheese, softened

• 3 1/2 to 4 cups powdered sugar

• ½ fresh raspberries

Recipe

  Macarons

1. Line 2 baking sheets with parchment paper. Preheat oven to 325 F.

2. Combine almond flour and confectioners’ sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.

3. In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form.

4. Add red food coloring and beat on high for another 30 seconds.

5. Gently fold in dry ingredients and repeat until the batter falls into ribbons when spatula is lifted.

6. Transfer the batter to a pastry bag with a 1/2 inch round tip.

7. Pipe batter into 3/4-inch round circles, 1 inch apart.

8. Tap the baking sheet firmly against the counter to release any air bubbles. Let stand at room temperature for 30 minutes until they form a skin.

9. Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. Let cool for 5 minutes then transfer to wire rack and let cool completely.

Raspberry Filling

1. Puree the 1/2 cup raspberries in a food process, or blender. If you don't want seeds in your frosting, press the puree through a strainer. ( I left the seeds in)

2. In an electric mixer, beat butter, cream cheese until all combined. Turning mixer on low, add in the powdered sugar and beat until smooth.

3. Add in the pureed raspberries and beat until all combined and smooth.

4. Transfer the filling into a piping bag with a stared tip.

5. Pipe a swirl on one half the macarons and sandwich them together.

Valentines Day

Happy Valentine’s Day !

I wanted to create a quick guide for the ultimate Valentines day meal for any of you who are struggling for last minute ideas!

Buckwheat Waffles

Citrus Avocado Salad

Herbed Roasted Chicken

Lamb Shanks & Polenta

Roasted Citrus Salmon

Heart Surprise Cupcakes

Brownie Hearts

MIni Cheesecakes

Cranberry Orange Chocolate Tart

Citrus and Avocado Salad

I live in an area where I am lucky to have four seasons. My least favorite of all of them  has to be winter, from the cold to the mountains of snowfall each year, there is nothing I like about winter, except for citrus season.

Interestingly enough, citrus is at its sweetest during the winter. As it may be obvious, these citrus fruits are grown in temperate regions, such as California, Florida and Texas. Luckily for us, we can pick them up at our grocery store and celebrate the citrus season as if they were grown in our own backyards!

The best way to use citrus fruits in your meals during this season is to make them the star of the show. So, for this recipe, I wanted to keep it simple and compliment the balance of the sweetness of the fruit by adding  salted pistachios and  making a vinaigrette with avocado oil and lime. 

 This salad is a perfect pairing with fish, such as a grilled salmon or a great side to brighten up a steak dinner.

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Ingredients 

• 2 cara- cara oranges, peeled & sliced

• 1 grapefruit, peeled & sliced

• 1 blood orange, peeled & sliced

• 1 avocado, peeled & sliced

• ¼ cup avocado oil

• 3 tbsp. fresh lime juice

• 1 tbsp. honey

• 2 tbsp. crushed pistachios

Recipe

1. Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. Slice citrus into ½"-thick rounds. Cut the avocado into slices. Transfer to a medium serving platter.

2. For the vinaigrette, using a small bowl, whisk avocado oil,  lime juice, and honey together. Drizzle over the salad.

3. Scatter pistachios over the salad, finish with sea salt and ground pepper. Serve immediately.
   
   

Brownie Hearts

Who doesn't love a fudgy brownie!?

These fudgy brownies are so quick to make and come out perfect each and every time! Crispy on the outside and chewy on the inside, this recipe from The Smitten Kitchen is my ultimate favorite brownie recipe!

 Since Valentine’s Day is tomorrow, I decided to use a heart cut out for these brownies and packaged them up in a sweet festive box to gift to my loved one(s).

I used a 1 ½-inch heart shaped cutter, but you may use any size you want or just cut them into squares, if you wish.

There is nothing quite like receiving a homemade gift, so whip these up, give them away or keep them for yourself!! Indulge! 

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Ingredients 

• 6 ounces unsweetened chocolate, roughly chopped

• 1 cup unsalted butter

• 2 ⅔  cups granulated sugar

• 4 large eggs

• 2 tsp vanilla extract

• 1 tsp flaky sea salt

• 1 ⅓  cup all-purpose flour

Recipe

1. Preheat oven to 350°F. Grease and line a 9 X 13-inch pan with parchment paper, leaving a 1-inch overhang.

2. In a medium heatproof bowl, melt chocolate and butter together in 30-second intervals in the microwave until the butter and chocolate are completely melted. Stir until smooth.

3. Stir in sugar, then the eggs. Add the vanilla and salt.

4. Pour batter into the greased pan, spread into an even layer.

5. Bake for around 20-25 minutes, or until the toothpick comes out clean.

6. Allow to cool.  Using the parchment paper overhang, remove the brownies out of the pan. Cut out the brownies with 1- 2-inch heart-shaped cookie cutter or whatever sized heart cookie cutter you have.

   Recipe by Smitten Kitchen