Blogging in Bulk

Please excuse me for my lack of posting this week. I've been cooking but either didn't have the chance to post or was feeling a bit under the weather. I'm still alittle under the weather but felt guilty so I just had to post.

I've recently felt that I havn't been eating as healthy as I would like to so I made a fat-free delicious "fried" rice. I sauteed all the vegetables and garlic in vegetable broth and then added a tamari-arrowroot slurry to make a nice little sauce. Then mixed in some leftover brown rice from the burrito's I made the week before. This was a delicious dinner. So many vegetables and just the perfect amout of tamari. I actually couldn't finish my bowl and gave the rest to Peter. I felt so much better after eating this dinner.



Next, I had to finish those Field Roast "Sausages" that I bought. It was driving me crazy that I had two left even though I've already made 2 meals with them! I believe it was aTxVegn who suggested too use them in pasta sauce. I thought it was a great idea and I had a good idea of what kinda of sauce to make with it. Saute onions and garlic in alittle bit of olive oil. Add the chopped sausages. Brown a bit. Then add some paprika and then a can of Muir Glen Fire Roasted Tomatoes. These chipotle sausages are so damn spicy you don't need to add any extra spice to them. This made so much sauce. Luckily our friends Peter and Jenn (in our group of friends there are two Pete and Jenn combo's we have even lived in the same apartment building.) asked if they could stop buy for a minute and I made them stay for dinner so the sauce all got used up.



Friday I was off from work! YEAH! But I became bored as hell because it was SOOOOOOOOOO cold outside and my car isn't available for me to drive it until next week or so. I was stuck inside and didn't feel like doing much. I actually had to force myself to go into the kitchen and do something. (that was a first but then again I was feeling weird) So I made for the second time my Fire Roasted Tomato and Butternut Soup with Coconut and Curry. I had to change the recipe alittle bit from the original one I wrote down but It basically came out exactly the same. I love this soup recipe. I will post the recipe below.



I also made cookies on friday. I have no idea where I got this recipe from! I found it written down in one of my notebooks. I know it isn't one of my own. But I usually write down the source of the recipe. I didn't for some reason. So whom ever invented this cookie thank you. It was delicious. The title I wrote down was CC Cookie for chocolate chip cookie which is exactly what I wanted. While I was making these and was adding the molasses it called for I knew it wouldn't be the chocolate chip cookie I was expecting. I was alittle dissapointed when I first tried the batter. Even when I tried the first cookie out of the oven. The main taste was molasses. Now that I know that I LOVE these cookies. And will make them again. I just wish I knew who's recipe it was.


Fire Roasted Tomato, Butternut + Curry Coconut Soup

2 tablespoons olive oil
1 1/2 cup chopped carrots
1 cup chopped onions
4 Tablespoons parley, chopped
3 cups water
4 cloves garlic, sliced

28oz can Muir Glen Fire Roasted Tomatoes
1 cup vegetable broth, use those 1 cup amount containers of veg broth.
1med size butternut squash, diced medium (4-5 cups)
1 can coconut milk
2 1/2 -3 tablespoons curry powder
1 tablespoon ground cumin
salt and pepper

Saute carrots, onions and garlic in olive oil over medium heat. When they start to get soft add the water and parsley. (This eventually turns into a broth so you dont' have to bother making a seperate broth.)

Add tomatoes, butternut and broth (i add this amout of broth just to give it an extra richness). Bring to a boil and simmer until butternut is soft. Mix in the curry powder and cumin. Then add the coconut milk. Cook for 10 minutes or more until all the flavors meld and season with salt and pepper.

Turn off the heat and let the soup cool a bit. Use and immersion blender and blend it up so that its has a nice and creamy consistancy. If you don't have an immersion blender you can alway's use a quisenart or regular blender.

For two people this makes alot of soup. So I freeze 1/2 of it which is alway's a nice surprise to find in the freezer since I forget about everything that's in there. Enjoy!