A few months ago Anthony made a drastic decision – he went full vegan. Gasp! I have been struggling with cooking for him since then, so he’s been eating a pretty steady diet of peanut butter and jelly sandwiches for dinner. (By the way, he’s perfectly capable of cooking for himself, I just have a habit of showing my love with food).
This week I tried out a variation on my favorite Potato and Leek Soup, using roasted carrots instead. It turned out DELICIOUS!
Roasted Carrot Soup
Time – about 1 hour
- 2 pounds of carrots, peeled and cut into 3 inch pieces
- 2 medium onions, diced
- 4-5 stalks of celery, diced
- 4 tablespoons olive oil
1. Preheat oven to 400 degrees. Place the carrots on a large rimmed baking sheet and bake for about 40 minutes, or until tender.
2. While carrots are roasting, heat 2 tablespoons of oil in a large pot. Add onions and celery and cook, stirring frequently, until onions are translucent and soft. Add vegetable stock and simmer over medium heat.
3. Once carrots are done, add to pot and use an immersion blender to blend the soup right in the pot until it is nice an smooth. If you don’t have an immersion blender, you can blend the soup in batches in a regular blender.
I made one big batch and we’ve been eating it all week. So good!
We are in serious detox mode in our house after a few weeks of eating lots of sweets, pizza, and other bad foods. Because of that, I have been trying to pick up some new kinds of vegetables every week at the store. Last week, I gave baby bok choy a try.My go-to method for cooking new vegetables is sauteing them in olive oil, garlic and red pepper flakes.
Since greens like these usually shrink down during cooking, I used 6 small bunches for the 2 of us. I cooked them over medium-high heat for about 10 minutes, drizzled them with about 1 teaspoon of sesame oil, and served them tossed with rice noodles.It was delicious, light and made me feel a lot better about all of the sugar cookies I’ve been eating lately.
That was my first thought when Anthony told me he was becoming a vegetarian. I have perfected recipes for chicken noodle soup, pork tenderloin, cheddar and bacon quiche, and (my favorite) short ribs braised in red wine, but now I have to figure out how to make vegetables the star. Sigh.
My favorite vegetable is potato, and I really only think of the green stuff as a side dish. Since Anthony went veggie, I haven’t really been too enthusiastic about cooking dinners. To get my spirits back up, I spent some time scouring the internet for great recipes that will make me forget about delicious meat (at least at dinner time, I’ll save the meat for lunch). Here are some of the ones I can’t wait to try:
Baked Zucchini Chips from Eclectic Recipes
Crispy Penne from Luxirare
Slow Cooked Broccoli with Lemon Breadcrumbs from The Kitchn
Twice Baked Potatoes from A Cozy Kitchen (okay, maybe I’ll eat the ones with bacon and he can have the healthy ones)
Greek Mac & Cheese from Saveur
I think that I can talk myself into being enthusiastic about this new trend in our house as long as there is a lot of cheese and carbs involved. I’ll let you know how long I last.