Endless fresh options to quickly chop, mix and puree. This compact and lightweight 3.5 cup mini food Processor is ideal for every day use – whether you want to Eat healthier, be more creative, or just save time on meal prep.
Almost any cookie can be paired with coffee, but there is something about biscotti that is just a little bit better than most. It could be because the crisp, twice-baked cookies hold up to dipping, or that their long, thin shapes are ideal for nibbling on while you savor your drink. I’ve made them in a wide variety of different flavors and enjoy each and every one of them. Over on the Craftsy blog (it’s free!!), I’m sharing a great recipe for Cherry Almond Biscotti in a post that will walk you through the process of making biscotti at home, step by step. The post is packed with photos that show how to shape and slice the cookies, which should come in handy if you haven’t tried making biscotti before. That said, they’re much easier to make than you might think, so don’t be intimidated to give them a go.
In the post, I also offer some suggestions for different variations that you could put on my recipe to make it your own and customize it with your favorite mix-ins. The base recipe really is a good starting point for a wide variety of flavors. And if you’re in need of even more inspiration, give these recipes a try!
A few weeks ago, we were invited to a dinner, where our friend, a fantastic cook, Yasemin of Yasemin’s Kitchen, spread an irresistible Turkish feast we absolutely fell in love with. Among the bright array of dishes Yasemin prepared, including eggplant, peppers, and tomatoes in olive oil (kirli kizartmasi), green salads, pilafs and boreks, one dish stood out for me with its very inviting magenta color. I suspected the beets to be the culprit and Yasemin confirmed it. It was Bulgur Salad with Beets and Apples.
I was intrigued. I tried it, then tried some more, and more, until I couldn’t stop and devoured most of it. I had never tried anything like that before. Tender grains of fine bulgur were mixed with grated raw beets and green apples, flavored with a copious amount of fresh herbs and just enough walnuts added for a subtle crunch. The beets were not overpowering at all, albeit being uncooked. They provided only a subtle sweetness that paired well with the tartness of the apples and pomegranate paste.
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In these tough economic times, it is important to find ways to save money, especially when feeding your family. Maybe you are a college student looking to save money by taking a break from fast food or paying at the cafeteria. Canned biscuits are an inexpensive staple ingredient that many people have in their refrigerator but they rarely thing about the possibilities beyond plain biscuits. Canned biscuits are actually a very versatile ingredient that can be made it to many different delicious meals.
This recipe book contains tons of tasty and creative hacks that go beyond the traditional with delicious options such cakes, doughnuts, sandwiches and casseroles.
Canned biscuits may be cheap but they don’t have to be boring if you know how to Hack It!
Sausage, Biscuit and Gravy BakeBBQ in a Biscuit BlanketChicken Salad Biscuit EmpanadasPesto Biscuit PizzaEasy Chicken and Biscuit DumplingsCinnamon Biscuit Roll RingCanned Biscuit Pot PieGlazed Biscuit DoughnutsBiscuit Monkey BreadChicken & Biscuit PieBiscuit Cinnamon RollsGarlic Biscuit LoafBunny BiscuitsOrange BiscuitsCinnamon Biscuit LoafBrown Bag BiscuitsBiscuit Coffee CakeTurkey Pie With Biscuit ToppingVegetable BiscuitsPizza BiscuitsHamburger BiscuitsOrange Juice BiscuitsHash Cheese Biscuit BakeCaramel Biscuit Ring A RoundBeefed Up Biscuit CasseroleZesty Biscuit Bean BakeBiscuit Nugget Chicken BakeBiscuit PuddingItalian BiscuitsCreamed Chicken Over BiscuitsEasy Biscuit Garlic BreadCheese Danish BiscuitsStrawberry Shortcake BiscuitsRaspberry-Mango Shortcake BiscuitsBiscuit Peach ShortcakesRed, White and Blueberry Shortcake BiscuitsBlueberry Biscuit Monkey Bread BakeCheesy Sausage CalzonesPigs in a Biscuit BlanketBiscuit BLTHam and Cheese Biscuit MeltsBiscuit Bowl Chili RecipeSpiced-Sugar Biscuit DoughnutsPumpkin Biscuit DoughnutsGerman Chocolate Biscuit DoughnutsSalted Caramel Biscuit DoughnutsBlueberry Biscuit WafflesPeach Biscuit Cobbler
This rich and creamy Carrot Tomato Chipotle Soup is an easy and delicious upgrade to your tomato soup and grilled cheese sandwich night.
With just a handful of ingredients—some fresh, some from the pantry, you can easily whip this up on a busy weeknight.
I came up with this recipe a few years ago when I was in the middle of dealing with some really tough things. At the time, I scribbled down the ingredients, took a few pictures, and planned to eventually write about it here because it was a really delicious soup.
Although I never managed to write about it back then, I recently found the photos and ingredient list. I decided to make it again last night to see if we still liked it as much now as the first time I made it.
This soup starts with onion, celery, carrots, canned tomatoes, chicken broth, and coconut milk. I added some chipotle paste for extra flavor and a touch of heat.
The first time I made this, I had a tube of chipotle paste that Phil brought home from work (he works at Sur La Table, so he’s always bringing home specialty ingredients and gadgets to play with). If this is a product you happen to already have, use it.
If not, a much cheaper option is to buy a can of chipotle chiles in adobo and puree it in a blender or mini food processor.
You can keep the chipotle puree in a small glass jar in the refrigerator for a couple months and use it to flavor all kinds of things!
Another option for storing chipotle paste is to freeze it flat in a plastic bag and break off little chunks whenever you need it.
To start the soup, sauté the onions and celery in some olive oil or butter.
Next, add the carrots, canned tomatoes, chicken or vegetable broth, and a spoonful of chipotle paste or puree.
Bring it all to a simmer and let cook slowly for about 30 minutes to blend all the flavors and soften the carrots. This is the perfect time to assemble some cheese sandwiches!
If you use a regular blender, make sure not to overfill it and leave the top open a bit to vent the steam or you will end up with a hot soup explosion.
Once blended, just pour it back into the pot to keep it warm or serve immediately.
And here’s my husband Phil, enjoying the soup three years ago.
He enjoyed it even more last night because I served it with the parmesan toast shown in the first picture. We’ll have the leftovers today with grilled cheese sandwiches.
I kept the flavors pretty simple in this soup, but feel free to add your favorite fresh herbs or spices. Curry powder would be delicious!
I like to stir in some fresh chopped cilantro and a squeeze of lime at the end, but this carrot tomato soup is also delicious as is.
I’ve shared links to lots of other delicious soup recipes and carrot recipes at the bottom of this post below the recipe. Check them out!
This post includes Amazon affiliate links. Making purchases through these links won’t affect the amount you pay, but I may earn a small percentage, which helps support this blog and my family. If I write about products I have received for free or am ever paid to write about a product, it will always be disclosed. Thank you.
More Carrot Recipes from my Fall Fest friends:
The bench scrape makes scooping and transferring your chopped food in to the pot mess-free and in a snap.
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