Spiced Pumpkin, Carrot, and Tomato Soup (2 ways)

This is one of those dishes that while I was eating it for the first time, I just could NOT stop saying "oh my gosh, this is SOOOO good." It is SO good! But, my kids still groan a little bit when I say that we are having soup for dinner. So the second time I made it, I add some raviolis to appease the masses. 

1st version - Spiced Pumpkin, Carrot, and Tomato Soup with Carrot Coins
Heat olive oil in your soup pot over low heat.
Prepare Veggies:

• Chop 1/2 onion (more if you love onions - it's soup which means you can always put more or less of what you like.)

• Peel and slice 4 carrots into thin "coins"

Drop veggies in your warm oil, turn up the heat, and cook for several minutes until they begin to caramelize.
While they are cooking add:

• 1/4 tsp. Salt
• 1/2 tsp. Tumeric (tasty and great to boost immunity and healing function)
• 32 oz. Organic Veggie Stock (you could do all stock or all water - or a combo of both to save money)

*** if you want to make the "saucier" variation of this skip ahead to Version 2. If you are sticking with the all veg version, hang in here.

Once the carrots are tender, add:

• 1 - 15 oz. can Pumpkin Puree (not pumpkin pie filling;-)
• 1 - 6 oz. can Tomato Paste
• 1/2 tsp. Cinnamon
• 1/2 - 1 tsp. Chili Powder (apparently 1 tsp. is too much for my 4-year old)
• 1/2 tsp. Cumin

Cook until warmed through and enjoy.

2nd Version - Pureed Pumpkin, Carrot, and Tomato Soup with Ravioli 

While the carrots are cooking, cook a package of Ravioli (or Tortellini of choice) according to the package directions.

Bring the carrots, onion, spices, and stock to a boil. Once it boils turn down heat and cook under the carrots are soft enough to blend. Puree the soup with an immersion blender or let it cool a bit and then blend in your traditional blender. It is dangerous to blend hot liquid in a blender with the lid on it. There is a little trick to blending hot liquid in which you take that little cap out of the top of the blender and cover the opening with a dish towel to make it safer.

Put the puree soup back into the soup pot and then head on up there to the list of ingredients above which include: pumpkin, tomato puree, and the spices. 

Ladle cooked Ravioli into a bowl, top with a ladle-full of the saucy soup, and enjoy.

Cabbage with Spaghetti and Asiago Cream Sauce

When I first heard about his combination I wasn't sure how it would go, but cabbage and spaghetti turned out to be a refreshing combination. This recipe is cheap, easy, and yummy. The cream sauce is reminiscent of Fettucinne Alfredo but of course healthier than the classic white sauce. Today's recipe is a remake of one of my older recipes, Whole Wheat Spaghetti with Cabbage and Walnuts. Cabbage is seasonal during fall and winter and this recipe is a great alternative to the traditional cabbage soup recipes you'll see floating around at this time of year. 

Prepare the Cabbage:

My family is good about eating their veggies so I go light on the spaghetti and heavy on the veg. You could switch it up if you know your folks will be looking for more pasta. Make a whole package of spaghetti and then just use a half a head of cabbage.

• Slice 1 small head of cabbage into thin ribbons

Prepare pasta:

• Cook (1/2 - 1) box spaghetti according to the package

Make the veggie saute: 

• Warm 1 Tb. olive oil  in a large skillet
• Season with a little salt and pepper
• Saute until the cabbage begins to soften 
• Add 1 Tb. apple cider or white balsamic vinegar and 1/2 cup of water to help steam the cabbage
• optional to add 1/2 - 1 tsp of fennel seeds
• Saute until the cabbage is tender

When the spaghetti and cabbage are cooked, combine them and keep them warm while you prepare the sauce. 

Prepare the cream sauce:

• In a large skillet melt 1 Tb. butter
• When the butter is melted, add 1 Tb. flour and stir the flour into the melted butter
• Add 1 cup of milk and 1/4 tsp. sea salt
• After several moments the sauce will thicken and you can grate 1/2 cup Asiago (or other hard cheese like parmesan) into the sauce

To serve:

• Combine pasta, cabbage and sauce
• Top with grated cheese, chopped walnuts, and/or a drizzle of fresh squeezed lemon juice

Holiday Cranberry Tea Muffins

This recipe is my absolute favorite breakfast item during the holiday season that spans Thanksgiving through New Years when you can easily snag some fresh cranberries. I adapted this recipe from a Martha Stewart Cranberry Tea Bread which is posted below. With my busy mornings I love having a hand-held breakfast ready for me as I pack lunches and brush teeth:-) Usually I like to make mini-muffins because I just don't eat that much first thing in the morning. But, these muffins are chunky so you need to use the regular tins. 

A note about the cranberries... being cooked in the muffins mellows them a bit but they are tart. I like them for the pick-up they give me. Dried cranberries are sweeter and would be a fine substitute.

This recipe makes 12 muffins

Preheat Oven to 350°

Coat muffin tins with oil, butter, or cooking spray so the muffins don't stick.

Mix These Dry Ingredients in a large bowl:

• 2 cups flour (I'm using Namaste Foods Gluten Free Perfect Flour Blend)
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 tsp Cardamom (cinnamon or nutmeg would be good substitutes)
• 3/4 cup Fresh Cranberries - cut in half
• 1/2 cup Walnuts - chopped
• 1/4 cup Crystalized Ginger - chopped fine

In a separate bowl mix the wet ingredients:

• 2 eggs (vegans can use 1/4 cup applesauce, pumpkin puree, smashed banana etc.)
• 1/4 cup brown sugar (or other sweetener of choice)
• 1/4 cup melted butter or mild oil (I love using nut oils in my muffin mixes)
• 3/4 cup milk of choice (cow, rice, soy - all will do based on your diet needs)

Make a "well" in the middle of the dry ingredients, pour in the wet mix and stir to combine. Scoop into prepared muffin tins. Bake in 350° oven for 10 - 12 minutes. Keep your eye on them. You'll know they are done when you insert a fork and it comes out dry.

http://www.wholeliving.com/132996/cranberry-tea-bread

Enjoy!

So after I posted this, I wondered, "is this really family food." Well hubby came home from work and had one and replied "that didn't really look that great but it was delicious." Then my 8-year old came home and scarfed down two of them. I had to smile when she asked for the second one. So yes, these are family-friendly.