Archive for January, 2011

Soup Swap Recipe: Anna, Jeff and Papa Bear’s Lentil Soup

Sunday, January 30th, 2011
My cousin Anna and her husband Jeff brought this amazing soup to our swap.  Everybody loved it, especially the people who are pregnant or just learning to eat solids.  It apparently blew the babies’ minds.

Its so easy too.  Two guests have already made it for themselves.

Anna, Jeff and Papa Bear’s Lentil Soup

1 qt Vegetable stock
1 qt Water
1 lb Dried lentils, washed and picked over
2 medium Potatoes, peeled and diced
2 medium Onions, diced
2 Tomatoes, peeled, seeded and quartered
2 large Carrotspeeled and diced
3 Cloves of Garlic, minced
1 tsp dried Oregano
1/2 c Olive oil
Salt and Pepper to taste

In a large pot, bring soup stock and water to a boil. Add all the other ingredients at once.

Bring to a boil; continue boiling for 15 minutes. Then simmer over low heat for hour and it’s done.

Ta Da!  Delicious!

Project 365: week four: January 22nd-28th 2011

Saturday, January 29th, 2011
Project 365: week four: January 22nd-28th 2011
January 22nd, 2011 Soup Swap and a ton of fiestaware

January 23rd, 2011 Rebecca and Elliot play the drums 
January 24th, 2011 Oh No Woody.
January 25th, 2011 cupcakes at Grammy’s house
January 26th, 2011 Rebecca and Woody go on an adventure and then are reunited after he is lost
January 27th, 2011 Grey January skies in Toronto
January 28th, 2011 Fabric Shopping for the new blinds with ladies and babies

Etsy Madness!

Friday, January 28th, 2011

Just a quick post to apologize for not posting a new soup recipe today. 
I fully intended to, but then what will be remembered fondly as Etsy Front Page Madness started.

I have had some of my carrot seeds/photographs on Etsy’s front page twice in the past 24 hours.  It has been a little busy. Just a little.  People really, really like carrots.  Especially purple ones.

Check out these great treasuries and you’ll see why they made the front page.  And if you are a seller wondering if you should join a treasury team, the answer is YES.  The ladies I have met and the treasuries I have been included in through Curation Nation are simply fantastic. It also great making them.

From the lovely and talented WoodenNickelsJewellery

And PluckingPendants is right.  Hippies like carrots.

So soup recipes will start up again this weekend and if you want some carrots come and visit my shop.  I’m headed to the post office tomorrow afternoon.

Soup Swap Recipe: Poppy’s Curried Carrot & Apple Soup

Thursday, January 27th, 2011

So many good soups!  I am actually eating this one as I type this great veggie soup recipe out for you.
Rebecca too, but her’s has some brown rice baby cereal mixed into it to make it easier to eat.

Poppy’s Curried Carrot & Apple Soup

2 tsp sunflower oil
1tbsp curry powder
11/4lb (500g) chopped carrots
1 large chopped onion
1 large chopped apple
4 cups (1L) vegetable stock
salt & pepper
chopped parsley

Heat oil in a large, heavy pan and gently fry curry powder for 2-3 minutes.

Add chopped carrots, onion, and apple.  Stir until well coated with the curry powder, then cover the pan.

Cook over low heat for 15-20 minutes, until softened.

Spoon the vegetables into food processor or blender.  Add half the stock and blend until smooth.

Return to pan and pour in remaining stock.  Bring soup to a boil and adjust seasoning to taste.  Garnish with parsley.

So Delicious!

Mmm Mmm Marla’s Mushroom Mash!

Wednesday, January 26th, 2011

Here’s another one of my talented friend’s delicious Soup Recipe. We are trying to name them as we eat them and Mmm Mmm Marla’s Mushroom Mash! is certainly fitting. The exclamation point is part of the title.

So straight from Marla, how to make one of the best soups I’ve ever tasted:

First, I took enough of the garlic cloves you get in the big bags from Chinatown to cover the bottom of a 9″ pie plate, and roasted them slowly covered in olive oil until they were gorgeous and smushy and sweet.

That went in the bottom of my soup pot, to which I added a little more olive oil, a good hunk of butter, three medium onions, coarsely chopped. I simmered that for 10 – 15 minutes, until the onions were golden and there were starting to be lovely little browned crusty bits of garlic skating around the bottom.

While that was happening, I took four large sweet peppers, sliced and roasted them under the broiler until the skins were black and easy to peel off.

Then, I chopped about a grocery bag full of various mushrooms, plus about six large Portobello mushrooms and added them to the pot, and liberally salted, peppered and added a handful of Emeril’s Rustic Rub (you can google the recipe for that, or choose your own spices). At that time I added the peeled roasted peppers.

This simmered, with occasional stirring, for about 50 minutes until it cooked down quite a bit.

Now, here is where I would normally have added vegetable stock – but since I didn’t have any but PC Organic (which has wheat and soy ingredients), I tried water.

But you should add vegetable stock, and let it simmer another ten minutes at least.

Use a stick blender, or transfer to to a regular blender, and puree until as smoooth or as chunky as you like, and cook a little longer.

Add cream and more butter to taste, and more rub to taste.

Now, because we had to be gluten-free for the swap, it still tasted too thin with the water, and I panicked. So, I cooked down another big bag of mushrooms, more onions, butter, rub, roasted and fresh garlic and added extra garlic powder, plus a whole bunch of chopped parsley and the rinds from some Parmesano Reggiano, and added that in and mixed it all with the stick blender, added it in and re-mixed it all together. That made it better – but veg stock is what I needed.