Rustic Simplicity – Carrot Ginger Soup

Carrot Ginger Soup
Ingredients:
– 1/2 bag baby carrots, halved
– 1 inch piece of ginger, quartered
– 1/2 onion, quartered
– 2 garlic cloves, smashed– 2 Tbsp olive oil
– 1/2 lemon, juiced
– 2 tsp tahini
– 1-2 tsp soy sauce
– 1-2 tsp honey
– 1 tsp salt
– 1/2 tsp ground pepper
– 1/2 cumin powder
– dash of cinnamon
– 1/2 cup vegetable (chicken) stock
– 1/4 cup milk (water)
– optional: coriander (or fennel) seeds ground, curry powder, cayenne pepper (I used all three)
Method:
In a pot of boiling water, cook first 4 ingredients for 20-25 minutes or until vegetables are tender. Remove from heat, drain vegetables and let cool. In a small blender, puree vegetables with olive oil, lemon, tahini, soy sauce, salt and pepper, honey and spices. Slowly blend and add liquids (water, stock, and/or milk) until desired consistency. Season to taste. Rewarm on stove top and enjoy!
Just as I was about to throw away a tub of leftover frosting I made for Luke’s birthday cupcakes (previous post), I stumbled upon a recipe that used frosting to bake cookies! It was the perfect excuse for me to make chocolate chip cookies and not feel guilty about throwing away a container full of butter and sugar -whoops, I mean frosting. Nat’s Knack scored a double victory on this one: she remained loyal to her “no waste rule” in the kitchen and rewarded herself with fresh baked cookies. Leftover Frosting Cookies
Adapted from The Caramel Cookie
Ingredients:
– 1 1/2 cups flour (or 1 cup flour + 1/2 cup oats)
– 1/4 teaspoon salt
– 1/2 teaspoon baking soda
– 3/4 cup vanilla frosting
– 1 egg
– 1/2 teaspoon vanilla
– 1/4 cup sugar
– 1/2 cup chocolate chips
Method:
Heat oven to 350. Grease a cookie sheet. In a medium bowl, mix the flour, salt, and baking soda. In a separate bowl, mix the frosting, egg, vanilla, and sugar on medium speed for 2 minutes. Add the wet ingredients to the dry and stir until well combined. Gently mix in the chocolate chips. Drop cookies by small tablespoons onto prepared cookie sheet. Bake for 10-12 minutes, or until edges of cookies are lightly browned. Eat cookies, drink milk…and smile.

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