Friday, August 30, 2013

Friday Recipe Box X2!

Hello again! Sorry about missing last week--to say it was CRAZY is putting it mildly!! SO to make up for missing last week--I am going to share 4--count 'em FOUR recipes with you this week!! I hope you have enjoyed the recipes so far, because I am sure enjoying sharing them with you!

Here is a recipe for a Ginger Carrot soup--I used to make this quite often when I was a line cook at a brew pub in Oregon. The General Manager said it was like sunshine in a bowl. This is another one of those recipes that is by feel--

Carrot Ginger Soup

Scrubbed carrots, peels on is ok, sliced into coins, larger ends, cut in half and sliced.
1 white onion peeled and thinly sliced
1 large or 2 smaller sweet potatoes, scrubbed and sliced, peel on is ok
1-2 inch nob of ginger, peeled and sliced. 

This next step, really depends on how big of a batch you want, and for me depended on the size of pot at work~ I generally use a 3-4 qt stock pot with a tight fitting lid. Put all your veggies and ginger in the pot and cover with water or veggie or chicken stock. Just enough to cover. Bring to a boil and reduce temp, cover and let cook until veggies are very tender. Process in batches in a food processor or blender or use a hand blender if you have one, just in the pot. Blend until smooth. Thin to desired consistency with milk and cream and heat through gently--do not boil. Season to taste with salt and ground white pepper, adding powdered ginger if the ginger isn't strong enough for you. If you would like, you can take an additional carrot, peel and cut in small dice, steam till tender and then stir into the soup for an internal garnish. Top with sour cream or creme' fresh and sprinkle with dry or fresh dill. Very nice for a first course or a light lunch or snack!


This next recipe is my variation on a Southwestern Ranch salad dressing I found on line--I made taco meatballs for dinner one night and I really wanted a dipping sauce for them, and this is what I came up with and oh yum! 

Southwestern Ranch Salad Dressing & Dip

In a blender or food processor combine--
1 whole egg and 1 yolk
1 T lemon juice 
1/2 tsp each salt and dry mustard
1/4 cup light tasting olive oil
2 T tomato paste
2 T apple cider vinegar
1 4 oz can diced chili peppers (ortega)
1 green onion, top included, chopped
1/4 tsp paprika
1/2 tsp dried dill weed
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp ground black pepper

1 cup light tasting olive oil

Turn on blender or food processor and pulse a few times to combine and then very slowly drizzle in the 1 cup of olive oil. This should take a few minutes, and blend until thick. You many have to manually stir in the last bit of oil depending on blender/food processor -- don't use a high speed as it may cause the dressing to 'break'. Scoop into container and chill for up to 4 hours to let flavors blend. Adjust heat with hot sauce as desired and add additional salt if needed. This is super yummy and makes a wonderful dressing and dip! Here is the link to the taco meatballs if you would like to try them! I usually double the recipe and use 1 pound of ground beef and 1 pound ground pork and I leave out the jalapeno since I have a toddler. 


This next recipe is from my MIL--just a simple beer bread, but brings back a lot of memories for me. It was the only bread at her house when Hubby and I were going together in High School and every time I smell it, it brings back a TON of memories!!

Beer Bread

1 12 oz can or bottle of Lowenbrau dark beer (or your favorite dark beer) at room temperature
2 T sugar
3 cups self rising flour
1 egg
(melted butter)

Preheat oven to 350. Add beer to other ingredients. Pour into a greased loaf pan. Bake one hour. Brush top with melted butter when you take the loaf out of the oven. Tip loaf out of pan and cool. 


Here is a recipe from my Grandmother for her Date Orange Nut Bread. It is a wonderful treat at the holidays and is quite yummy sliced thin and spread with softened cream cheese for breakfast or with a cup of tea in the afternoon! 

Date Orange Nut Bread

1 cup pitted dates
1/2 cup walnuts
3 cups sifted flour
3 1/2 tsp baking powder
1 1/2 tsp salt
2/3 cup sugar
1 egg, beaten
2 T soft shortening
1 tsp vanilla
1/2 tsp grated orange rind
1/2 cup orange juice 
1 cup milk

Slice dates; chop nuts. Sift flour, baking powder, salt and sugar into bowl. Add egg, shortening, vanilla, orange rind and juice and milk. Mix only to blend ingredients. Stir in dates and nuts. Turn into greased and floured 9x5x3 inch loaf pan. Bake in a 350 degree oven about 1 hour 10 minutes or until loaf tests done in center. Turn out onto rack to cool before storing. Makes 1 loaf. 


  1. Ok Karen what time is dinner YUM!!!
    thank you for sharing
    have a wonderful holiday weekend

  2. Karen....yumminess times 4! Keep 'em coming!


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