Crockpot Carrot Soup

I had a big bag of carrots in my fridge so I decided to make carrot soup.  As always, I modified the recipe.  Here’s my version of a recipe from Better Homes and Gardens.

3 cups of water with 1 cube of Go Bio Organic No Salt added chicken bouillon
6 large carrots, peeled and cut into thirds, then quartered
1/2 large onion, chop small, then saute in a little olive oil
2 garlic cloves, sliced thin, sauté
1/4 teaspoon Sriracha
Salt
Freshly ground black pepper
1 teaspoon rosemary

Add the liquid and bouillon cube to a crock pot.  Add sauteed onion and garlic. Once bouillon dissolved add the rosemary (I rub the rosemary between my hands to release oils, salt and peppers.

Cover the crock pot and cook appproximately 8 hours on medium or until carrots softened.

Once carrots are softened use immersion blender to liquify.  Then add Sriracha.

Serve with a dob of sour cream on top.

Source: Better Homes and Gardens

Tomato and Olive Pasta

As I’m not keen on peppers (or I should say my digestive system-especially green peppers) I omitted them from the original recipe which I have sourced at the bottom of the page. I love roasted red, orange, and yellow peppers which I make quite often.

I also didn’t have black olives so I used pimento stuffed green olives (which I always have on hand).

I was also in the mood for spaghettini therefore I made a few changes to the original recipe.

I thoroughly enjoyed this dish and it didn’t even have pasta sauce on it!

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8 oz. (250g) spaghetti
2 tablespoons olive oil
2 cloves, garlic, minced
1 onion, chopped
1/2 cup dry white wine OR sodium-reduced chicken broth
1/4 cup (approx.) pimento stuffed green olives, chopped
3 greenhouse tomatoes, coarsely chopped
2 tabspoons basil (Litehouse)
1/4 cup shredded Parmesan cheese

In large pot of lightly salted boiling water, cook pasta for 8-10 minutes or until tender.

Meanwhile, in large skillet, heat oil over med heat.  Cook peppers, garlic and onion until lightly softened, about 5 minutes.  Add wine, olives and tomatoes; increase heat and bring to simmer.  Cook uncovered until hot and bubbly, about 3 minutes.

Drain pasta; add to skillet and toss.  Stir in basil and sprinkle with cheese.

Serves 4

Source: Foodland Ontario 2016 Calendar, Greenhouse Tomato and Pepper Pasta, foodlandontario.ca

Easy Broccoli Salad (my version)

1 pkg. of Mann’s Rainbow Salad (cauliflower, broccoli,  carrots, and red cabbage)
1/4 cup bacon, cooked, drained, and crumbled
1/4 cup craisins or raisins
1/4 cup diced red onion
1/4-1/2 cup Shredded Cheddar cheese

Dressing:
3/4 cup salad dressing (or mayo)
1/4 cup white vinegar
2-4 tablespoons white sugar

Rinse salad. Put salad in a medium sized salad bowl. Add onion and cranberries.

In a separate bowl mix the mayo, vinegar, and sugar.

Add the dressing mixture to the salad and mix.

Top with bacon and cheese.

Refrigerate and serve cold.

CT

Created by me. Eat at your own risk! LOL

Note:   I took photo before adding bacon and cheese!