Roasted Carrot Bisque

This is one of my favorite soups, actually, the first soup I ever made. Its quick and easy and you will never be disappointed. This recipe is adapted from the one I followed from a magazine. It makes a nice detox soup if you choose to omit any cream or a lovely accompaniment to a sandwich, wrap or grilled cheese.

To start, dice 1 medium onion and set aside. Next, peel and chop the carrots into about 1/2 inch slices. The smaller you cut the pieces, the faster they will roast.

Once the carrots are chopped, put them in a roasting pan or baking sheet. I sprinkle 1 teaspoon on Tumeric onto the carrots along with sea salt.

 Next, place them into the oven at 375 for 1/2 hour or until tender. When they are ready, they will look caramelized.

 Once the carrots are done, saute the onions in olive oil and mix in the ginger at this stage. Saute for about 4 minutes and then mix in the carrots and mix for another 4 minutes or so. Pour in the vegetable broth and let simmer for 10 minutes. 

The next step is to puree in a blender. If the soup is looking a little on the thicker side, I pour in some orange juice, 1/4 to 1/2 cup. If still too think, add some water until it becomes the consistency you like. It should still be a little on the thicker side because it IS bisque.

This soup tastes great without cream, but i like to add a little bit for sweetness and of course, creaminess.

Ingredients

3/4 Pound Carrots
1 Medium Onion
2 Tablespoons Olive Oil for Drizzling 
1 Teaspoon Tumeric (or more if you like)
1 Teaspoon Sea Salt
1 Teaspoon Ginger
1 Can or Cups Vegetable Broth
1/4-1/2 Cup Orange Juice
Cream, Heavy or Light to Taste

 

Herbed Zucchini Balls with Feta

Meatballs are an all around satisfying, comforting dish. They go well with pasta, for a lighter meal, salad, or just alone as a snack. My friend makes eggplants balls which are wonderful. I tried it once and without a deep fryer, and although very tasty, they fell apart. So this time I decided to try the zucchini balls. Same idea, different ingredients.

First, grate the 3 cups of zucchini and wrap paper towel around them so the moisture can be absorbed. Let sit for about 10 minutes, more if you have the time. Next mix the zucchini in a large bowl with 1/2 cup green onions, 1 minced garlic clove and herbs, dried or fresh. I used a dried Italian herb mix, about 2-3 tablespoons. Add feta cheese to the mix.

 Mix well. Next, add in the 2 eggs and 1/2 cup of bread crumbs and mix thoroughly.

Now you are set to start frying the zucchini balls. Pour oil into a pot, enough to practically cover the zucchini balls as they fry. I used 1/2 olive oil and 1/2 vegetable oil. Take mixture and form into 1 inch balls. Mine were made bigger which is probably why they fell apart yet again!

Let them fry, flipping them over if need be, until the outside is golden brown or darker to your liking. When done, take them out and place on paper towels so the excess oil can be absorbed.

Herbed zucchini balls can be made and put with pasta and sauce, served appetizer style with tooth picks and marinara, vodka sauce, romanesco or any other dipping sauce! I was making dinner and I normally ATTEMPT a lower carb option, I put the herbed zucchini balls with Classico's Cabernet Marinara Sauce (my favorite jarred marinara,) and topped it with Sorrento Velvety Smooth Ricotta, the creamiest ricotta I've found.

Ingredients

3 Cups Grated Zucchini

1/2 Cup Green Onions, Chopped

3/4 Cup Feta Cheese

2-3 TBSP Italian Seasoning

2 Garlic Cloves, Minced

2 Whole Eggs

1/2 Cup Bread Crumbs (I used whole wheat, gluten free is an option as well.)

Cooking Oil

http://www.classico.com/red-sauces/cabernet-marinara-with-herbs-pasta-sauce.aspx

http://www.sorrentocheese.com/cheese/ricotta.php

Onion Soup with Portabellos and Cognac

I have always been a fan of onion soup, especially in the summer months for some reason. Bread and cheese together is what does it for me with any dish but this one is just satisfying. I came across a vegan recipe and being I LOVE cheese, decided to tweak it a bit.

First, put half of the butter in a pot on medium heat. Add the dried or fresh Thyme onto the butter so the flavor can seep into the butter as it heats up. Let cook for about 4 to 5 minutes.

 Next, mix in 1 pound of onion slices and saute every few minutes for about 12 to 15 minutes until the onions are softened.

In a separate saucepan, mix in 3/4 pound of the sliced mushrooms and garlic and stir for 5 minutes on and off. Pour in the 1/4 cup of cognac. If cognac is not available, use Marsala cooking wine, both add great flavor to mushrooms.
 
Pour in 2 cups of vegetable broth along with a beef bullion cube for flavor. Let soup simmer for 30 to 40 minutes, stirring occasionally. If consistency is too think for your liking, add more broth or water.

Toast a baguette with gouda, swiss or mozzarella cheese on top until and then ladle soup into a bowl before adding the cheesy baguette on top. You can also melt the cheese on top in the oven if you have the proper bowl or ramekin to use or anything oven safe.

Ingredients

1 Medium onion 
3/4 Pounds Portabello Mushrooms
2 Tablespoons Butter
1/4 Cup Marsala Cooking Wine or Cognac
Thyme, Either Dried or Fresh
2 Garlic Cloves
Salt & Pepper To Taste
Mozzarella or Gouda Cheese
Baguette