Carrot Coriander Soup

This one comes from my friend Gretchen Buegge -- I knew her in San Diego and now she and her family live in Yakima, Washington...

Ingredients:

3 1/2 cups of carrots (peeled and cut into chunks)

1 Tbsp Olive Oil

3 Tbsp butter

1 onion, chopped

1 stick of celery (sliced), plus 2-3 pale leafy celery tops

2 small potatoes, peeled and sliced

4 cups of stock (vegetable or chicken)

3 tsp ground coriander

1 Tbsp chopped fresh coriander (also known as cilantro)

3/4 cup of milk

salt and freshly ground black pepper

Method:

1. Peel and chop carrots. Heat the oil and 2 Tbsp of butter in a large saucepan. Saute onion over gentle heat for 3-4 minutes, until slightly softened. Do not allow to brown.

2.) Slice the celery and chop the potatoes. Add them to the onions and cook for a few minutes, then add the carrots. Continue to cook over a gentle heat for 3-4 minutes, stirring and then cover.

3.) Reduce the heat even further and sweat vegetables for about 10 minutes. Shake the pan or stir occasionally so the vegetables do not stick to the bottom of the pan.

4.) Add the stock and bring the liquid to a boil. Half cover the pan and simmer for a further 8-10 minutes, until the carrots and potatoes are tender.

5.) Remove 6-8 tiny celery leaves for garnish and finely chop the remaining celery tops. Melt the remaining butter in a small saucepan and saute the ground coriander for about 1 minute, stirring constantly.

6.) Reduce the heat and add the chopped celery tops and fresh coriander and saute for about 1 minute - set aside.

7.) Process the soup in a food processor or blender and pour into a clean saucepan. Sitr in the milk and coriander mixture. Season, heat gently, taste and adjust seasoning. Serve the soup garnished with the reserved celery leaves.

*** also tastes good garnished with a bit of sour cream, cheese or hot pepper sauce.

I got this recipe from "The Complete Vegetarian" cookbook. I tweaked it just a tad. :)

Creamy Artichoke Soup

This is another recipe from Aubrey.. my favorite person in San Diego; who cooks amazing food and makes me fat. She posted this on her blog and I begged her for permission to post it on here. Looks amazing! She serves this with some warm, crusty bread. Enjoy!

2 tablespoons extra-virgin olive oil

2 leeks, white part only, washed well and chopped

1 clove garlic, minced

1 small potato, peeled and chopped

1 (8-ounce) package frozen artichoke hearts, thawed

2 cups chicken stock

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons plus 1/3 cup mascarpone cheese

2 tablespoons chopped chives, for garnish

Directions

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
recipe, courtesy Giada DeLaurientiis, Food Network

Turkey Burgers by JoAnna

My sister, JoAnna, made these burgers some time last summer. They looked so good, that I asked her if I could share them with you!!
Here's her post:
"I have to brag a bit. I made these awesome turkey burgers last night. I felt like Bobby Flay would be so proud of me! I made burgers as though we were making turkey meatloaf, and instead of heating up the oven, we heated up the grill--ohhhhh. We used a french loaf as the bun and instead of lettuce, I used some yummy cilantro. Yummy to my tummy!"

BTW: This is our 100th post!! Yay for us!!

Thai Coconut Soup by Elisabeth

My sister, Elisabeth, sent me a recipe this morning... I thought I'd post it, as it's been awhile since we have been regularly posting recipes :) sorry...

1 Tbsp veg oil (I used EVOO)
2 Tbsp grated ginger
4-6 tsp Thai Red Curry Paste (I used 4tsp yellow curry paste cuz that's what I had, but will use less next time)
6 C chicken broth
3 Tbsp Fish sauce or soy sauce (fish is preferred if you have it--I will use a bit less next time as it was a tad "fishy")
1 Tbsp brown sugar
2 (14 oz) cans coconut milk (not light)
1 lb boneless, skinless chicken breasts (I used thighs), sliced into 1 inch strips
1/2 lb white mushrooms, trimmed and sliced thin (I diced up small cuz we don't really like mushrooms--I also added thinly sliced carrot)
3 Tbsp fresh lime juice
fresh cilantro leaves

Heat the oil in a large pot over medium heat until shimmering. Stir in ginger and curry paste and cook for 1 minute. Add 1/2 C of broth and stir until the curry paste dissolves. Add the remaining broth, fish sauce, and brown sugar. Bring to a simmer and cook, partially covered, for 15 minutes.
Stir in the coconut milk, chicken, and mushrooms (and carrots, if desired). Simmer until chicken is cooked, about 5-10 minutes. Stir in the lime juice and season with salt (if needed). Sprinkle the bowls with the cilantro leaves and serve.
With our leftover soup I brought it back to a boil, and added diced potato and carrot, and more chicken. Serve over rice for a second meal. So cheap and fast and easy!
Let me know if you try it! (really! let TBNB know what you think!!)

Jamie--
I got this recipe from that America's Test Kitchen Cookbook. It was so good, I wanted to share. :)
Jonah (her son) even had a second helping! It turned out a tad spicy, but by chasing it with a glass of milk the kids liked it! It's the best soup I've had of this genre. I wouldn't tell the kids what it was until they were done eating (they're funny about things like that sometimes!) and that was incentive enough to get Jonah to start taking bites--he is so curious!

JEFF'S AFTER SCHOOL SNACK (BRUSCHETTA W/ GOAT CHEESE)

This recipe was sent to me from Aubrey.. our cousin in San Diego~ between her and her husband Jeff, they are great in the kitchen.. food and drinks.
This is a wonderful appetizer/snack that Jeff makes several times a week when he gets home from work. We’re on a goat cheese kick and if you love it as much as we do, you’ll love this too!

Ingredients
2 roma tomatoes, diced
3 cloves garlic, minced
3 or 4 large fresh basil leaves, coarsely chopped
1 teaspoon fresh lemon juice
Salt and pepper to taste
2 tablespoons olive oil
4 ounces soft goat cheese
Sourdough flute, sliced crosswise about 1/2 inch thick

Steps:
Preheat broiler
Mix tomatoes, garlic, basil, lemon juice, salt and pepper in a medium bowl
Place bread on baking sheet, drizzle with olive oil and lightly toast under broiler, about 1-2 minutes
Spread about 1 tablespoon of goat cheese on each bread slice
Top with tomato mixture
Place on baking sheet and place under broiler another 3-4 minutes
Make sure it doesn't burn : )