Honeyed Carrot Soup

This soup is must in the fall. It is great just the way it is, but I often add a tsp of curry powder for a little extra kick :)

2 tbsp butter
2 small leeks
800g carrots, chopped

1 tbsp honey
A pinch of dried chilli flakes
1 bay leaf
2 L vegetable stock


1. Melt butter in large saucepan over medium heat. Add leeks, cook for 3 minutes.

 

2. Add carrots, honey, chillies & bay leaf, cook for 3 minutes.

3. Pour in stock, bring to a boil, simmer for 30-40 minutes.

4. Blend soup with a hand blender

Enjoy!  Goes well with a dollop of sour cream, and fresh buns :)

Bacon Wrapped Dates

I tried these August long weekend, compliments of my cousin.  THEY WERE INCREDIBLE.  To be honest, I had never tried a date before and they look like giant raisins (and I am not a huge fan of raisins), so I was hesitant.  But, bacon makes everything better <3  We had these as an appetizer with dinner, but today...I am having them with eggs for breakfast!

Ingredients:

1 Package of dates

1 lb of sliced bacon

1. Preheat oven to 375F.

2. Pit your dates.  Split them from the top and you can just pull the pit out.  (or buy pitted dates)

3. Cut each bacon slice in 1/2.

4. Wrap each date in the 1/2 slice of bacon and place on a baking sheet.  I use stone and would recommend it ten times over.  Everything you cook or bake comes out just as brown on the bottom as it is on the top.  Stone is super easy to wash and naturally non-stick.  You can see the ones I use here.

5. Cook for 15-20 minutes, or until bacon is crispy and to your liking.

Enjoy!

Asian Flare Salad

This is so super easy and delicious.  Nothing like a fresh salad in the heat of the summer.

Ingredients:
1 small box of arugula/spinach mixture
1 can mandarin oranges
1 tbsp sesame seeds
1 cup edamame beans cooked and cooled
1/4 cucumber chopped
goat cheese crumbled
Asian Sesame dressing (I use Renee's)

Divide everything among 2 plates.  Drizzle with the dressing.  Enjoy!

Summer Rolls & Peanut Sauce

Oh the taste of summer.  Today my husband had a job interview and while he was gone I made these delicious rolls I like to call "summer rolls".

Ingredients
4 carrots julienne
1.5 tbsp fresh basil chopped
3 tbsp sesame seeds
1 tsp rice vinegar
1 container alfalfa sprouts
1/4 of a cucumber sliced into strips
Rice paper
1/3 cup Hoisin Sauce
3 tbsp Peanut butter
2 tbsp water
2 tsp soy sauce

 1. Mix the first 4 ingredients in a bowl.
2. Soak the rice paper as it directs on the package.
3. Take your rice paper, lay it flat.  Put a bit of alfalfa sprouts in the middle, 4-5 strips of cucumber and a pile of your carrot mixture in the middle so it is in a line.
4.  Fold the rice paper in towards the bottom and top of your ingredients.  Roll it parallel to the mixture.
5. Mix the last 4 ingredients in a bowl and this is your dipping sauce.

You can add some chicken or shrimp if you want to add some protein :)

Enjoy :)

Soy-Ginger Panko Asparagus

This is such an easy recipe and goes well with any Asian inspired dish.  I am a lucky wife because my husband doesn't like the tops of his asparagus...so I get to eat them all :)

1/4 cup mayo (you can use sour cream if you prefer)
1 tsp rice vinegar
1 tsp soy sauce
1 tsp grated ginger
1 cup panko crumbs
1 lb asparagus

Whisk together the mayo, vinegar, soy sauce and ginger.  Toss asparagus in mayonnaise mixture to coat, then roll in panko mixture.  Transfer to a non-stick baking sheet and bake for about 15minutes at 425, turning once half way through.  Enjoy!