Recipe Review from 12/1/10

I fully admit, it's been a couple of very slow weeks in the new recipe department.  I often find, following a longer vacation, that I prefer simpler meals that I can just throw together.  The Husband also had a friend over for a belated Thanksgiving dinner after we returned.  Even though I picked out a 12lb turkey, it took us a solid week to eat through the leftovers! 

But I did find time to make two new dishes:

Carrot Soup (Ckng Lght Mar 2009)
This is such a simple and tasty soup!  Bonus factor - this uses two pounds of carrots so if you are trying to use up those garden veggies, this is the dish for you!  I made it pretty much as written, but I did wish I had taken the time to roast the carrots and onions in the oven to add a bit of extra flavor.  I also think some fresh ginger would have been better than the powdered.   Still, not complaining, it was great for lunches with some cheese and crackers.
Creamy Carrot Soup
1 tablespoon extra-virgin olive oil
1 3/4 cups chopped Vidalia or other sweet onion
2 pounds carrots, cut into 1/2-inch pieces
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Dash of ground ginger
2 cups water
2 cups fat-free, less-sodium chicken broth
2 tablespoons heavy cream, divided

Preparation
1. Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.

2. Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.

3. Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.


Pumpkin Waffles (adapted from Ckng Lght by Culinary in the Country)
Sunday has become waffle or pancake day, and to try and prevent it from becoming the same boring pancake or waffle, we bounce around different recipes.  I believe a while back I reviewed the buckwheat pancakes?  Can't remember....  anyhoo, this week was pumpkin waffles!  Really, how can you go wrong with the soft essence of pumpkin and cinnamon, baked golden brown and then slathered in butter and pure maple syrup?  A bit of crunchy bacon on the side and it's almost heaven on a plate. 

Worried about making this and having extras left over?  No problem!  We love to freeze our extra waffles and pancakes and toast them midweek with a poached or fried egg.  Truly the original "Eggo". 

Pumpkin Waffles
1/2 cup all-purpose flour

1/2 cup whole wheat pastry flour
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 cup vanilla soymilk  (or regular milk and add splash of vanilla)
1/2 cup mashed pumpkin
1/4 cup packed dark brown sugar
1 tablespoon canola oil
1 large egg, lightly beaten

In a large bowl, whisk together flours, baking powder, cinnamon, salt and cloves.

In a small bowl, whisk together milk, mashed pumpkin, sugar, oil and egg. Pour into dry ingredients and stir just until moist.

Preheat waffle iron. Using about 1/4 cup of the batter per waffle, pour mixture into waffle iron. Let cook until the steam begins to subside - about 4-7 minutes. Remove waffles and repeat until batter is used up.

Makes about 8 regular sized waffles.