Monday, May 10, 2010

Monday Menus

Monday: Left-overs for Mother's Day dinner out :)

Tuesday: Breakfast for dinner at the family's request- scrambled eggs topped w/ goat cheese & sauteed red onion, tomatoes, spinach w/ home fries

Wednesday: Carrot ginger soup w/spinach salad (recipe posted)

Thursday: Egg Noodles, kale sauteed w/ raisins & pine nuts, sweet potato fries

Friday: Quinoa burgers

Saturday: Taco night

Sunday: Whole wheat pasta w/homemade sauce, fresh arugula & pine nuts & tomato, cucumber & feta salad

Carrot Ginger Soup

1 Tbsp. butter- DO NOT substitute
2 shallots minced or 1/2 small onion-although I would highly recommend using the shallots
1-2 tsp minced fresh ginger, I use closer to 2 tsp. since we love ginger
1 1/2 cups of chopped carrots
1 1/2 tsp. light brown sugar
1/2 cup fresh orange juice
2 cups of veggie broth
2 Tbsp. white rice

Melt butter in large sauce pot over medium heat. Add shallots and saute' stirring often, 3-5 minutes, until translucent (I highly recommend using the butter w/shallots because it gives the soup a soup that is very smooth and elegant).

Add carrots and ginger and cook stirring often for another 5 minutes.

Add sugar and stir constantly for 1 minute and then add the orange juice and bring to a boil over medium-high heat, stirring bottom of the pan with a wooden spoon to deglaze. Cook until liquid reduces by 1/2, approx. 3 minutes.

Add broth and rice and bring to a boil. Add salt and pepper to taste and reduce heat to low, cover and cook until the carrots are very tender, about 40-45 min.

Use food processor to puree' mixture until smooth. Adjust seasoning to taste.

* I always double this recipe because we love it so much my family complains if they don't have enough for lunch the next day!

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