Archive for the ‘Freezes Well’ Category

Claire’s Favorite Cinnamon Carrots

Here’s a little dish I whipped up for Claire from some leftover mini-carrots… tasted & approved! Yum!
– Suzy

1 cup mini-carrots
1 tbsp olive or grapeseed oil (I use a homemade blend)
Freshly ground Black Pepper (to taste)
Dash of Cinnamon (to taste)

Toss carrots in oil, throw in seasonings and mix thoroughly. Cover & microwave for 2-3 minutes (until carrots are soft). Toss in the blender, add some water (for a smoother consistency) and puree. I use my Magic Bullet to puree and they turn out great!

You could probably also roast these in the oven with great success – however, it was hot in the house today and I didn’t want to turn the oven on.


Kirstin’s Amazing Split Pea Soup

Sent by Kirstin on 11/11/08 – "This has been a soup that folks down here in Eugene request that I bring to potlucks. It’s a great cold weather soup, and makes good left overs. It also freezes well."

2 bags dried split peas, rinsed well (chuck any floaters)
big can of chicken broth
2 yellow onions diced
2 carrots sliced in rounds
1 bag frozen potatoes o’brien
package of bacon end pieces, or 1 package of bacon
4 cloves garlic chopped
salt and pepper to taste

Place peas in soup pot with water about 2 fingers higher than pea level. Add chicken broth. Bring to boil slowly, then reduce heat. Add onions, carrots, garlic, bacon in small pieces and bag of potatoes o’brien. Cook on low until peas are tender- stir frequently. This soup is very viscose, so make sure it doesn’t burn on the bottom of the pot. Add more liquid as necessary. Salt and Pepper to taste.

note: if you end up with white frothy gunk on top of the soup after boiling, remove it with a spoon. This is starch from the peas.

If people make this and leave their comments, I will consider revealing to you all my Chicken Lime Chili-Cook-off recipe that won 1st place at the grange a few years back. It’s labor intensive, but very good : )