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Carrot Tomato Soup: Tastiest and Simplest Ever

Sunday, August 22nd, 2010

One of my favorite inventions this summer has been this Carrot Tomato Soup.  I started with the most basic ingredients- carrots, tomato sauce, water and salt.  And then before I decided what to add next, I tasted it: perfect.  Stop there!

Simple, tasty and healthy, it’s the perfect summer soup.

Carrot Tomato Soup

1 pound carrots, scrubbed or peeled and then diced
8oz tomato sauce (1 small can)
8oz water (could substitute milk or cream for a creamier soup)
1 tsp sea salt
Black pepper to taste
Optional: olive oil to drizzle on top

1. Boil or steam carrots until tender.  Let cool.

2. In a food processor or blender, combine carrots with tomato sauce, and water.  Blend until smooth.

3. Season with salt and pepper.

3. Put in fridge if you’d like to serve a chilled soup, or reheat on stovetop for a warm soup.  May also serve room temperature, as is my custom.  You may choose to drizzle some olive oil on top of each portion before serving.

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Pirate’s Booty: New Yummy Flavors!

Thursday, June 11th, 2009

I have enjoyed Pirate’s Booty puffed rice and corn snacks for some time now.  The Aged White Cheddar and Veggie flavors always hit the spot.

So I was delighted to discover that two new flavors of Pirate’s Booty are hitting the shores:

1. Bermuda Onion – Subtly seasoned with garlic, green chives and sweet Bermuda onions
2. Sea Salt & Vinegar – Subtly flavored with aged balsamic vinegar and coarsely ground sea salt

Ahoy, matey, they’re delicious!

Best yet, they’re all-natural, baked, 130 calories per serving (which is a surprisingly copious 1-ounce portion), trans-fat-free and gluten free.

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Maple Coconut Pecan Clusters with Olive Oil and Sea Salt

Thursday, January 15th, 2009

Maple Coconut Pecan Clusters with Olive Oil and Sea Salt
Adapted from Bryant Terry’s Double Maple-Coated Pecans

What I Changed (Reflected Below) and Why: Substituted raw cane sugar for maple sugar because I didn’t have maple sugar and figured it might be difficult to find and expensive; Added shaved coconut for added texture, flavor and nutrition; Added sea salt for taste; Toasted the pecans in the skillet instead of on a baking sheet in the oven so that the whole recipe would be on the range (simple!) and use just one pan (fewer dishes!)

4 cups pecan halves
1/4 cup olive oil
1/4 cup maple syrup
1/2 cup succanat (raw cane sugar)
1 cup shaved coconut flakes
1 tsp sea salt

1.  Put pecans in large heavy cast-iron skillet and heat on medium-high range for about five minutes, stirring frequently so they don’t burn.  Pecans will be fragrant and toasted.

2. Remove pecans to a large mixing bowl and combine with the oil.  Stir with a wooden spoon until thoroughly coated.  Add the maple syrup and stir again.  Then add the coconut and sugar and stir again.

3. Warm the skillet to medium-high again and pour the mixture in, scraping the bowl to remove everything.  Stir constantly with a wooden spoon until most of the liquid has evaporated and everything begins to “cluster,” about 2-3 minutes.

4. Transfer to parchment paper and quickly spread out with the back of the wooden spoon.  Sprinkle with sea salt.  Eat slightly warm or cool.  Nuts keep for quite a while, if you can keep them around that long.

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Recipe: Rosemary Roasted Pecans

Tuesday, October 21st, 2008

Some dear friends threw us an engagement party last Saturday. One of the couples in attendance, Lilo & Tom, gifted us a large jar of “Lilo’s Southern Love Nuts.”

They are now gone. Yes, gone.

Sunday, Monday, Tuesday- three days. Really, is that all?

Well, they’re that good. Enjoy.

Lilo’s Southern “Love Nuts” (Rosemary Roasted Pecans)

1 1/2 cups extra virgin olive oil
3 Tbsp. fresh rosemary
1 tsp. kosher salt
1/4 tsp. garlic powder
1/2 tsp. ground red pepper
4 cups pecans

1. Preheat oven to 300F. Line two cookie sheets with aluminum foil.

2. In a small saucepan, heat oil, rosemary, salt, garlic powder, and pepper until warmed through. Pour mixture over pecans in a bowl and toss. Drain excess oil using a colander.

3. Quickly spread in even layers on cookie sheets. Roast nuts for 15 minutes. Cool and pack in tins. Store in cool place.

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