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Recipes I've Shared:

Butternut Carrot Ginger Soup

Instructions
Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent. Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend. Peel, seed and cut the butternut squash into large chunks. Wash and cut the carrots into large chunks as well. Add the stock to the soup pot, then the carrots and squash, then add water to barely cover the vegetables. Bring to a boil and then simmer until the carrots are tender. Using a potato masher, crush the cooked veg then blend to your preference. I usually like to blend half leaving some of the mashed carrots and squash for some texture. At this point you can stir in something creamy if desired. I used about half a can of coconut milk recently and thought it was perfect. If using sour cream, add it into the serving bowl as a garnish.

Loaded Potato Soup from Tasty


Directions:
Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker. Set it to low for 6 hours or high for 4 hours.

In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened. When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.

Almond Bianchi Almond Cloud Cookies

Chewy-crisp and intensely almond-y, here's our version of the King Arthur Bakery's best-selling cookie: the Almond Bianchi.

Carrot Curry Soup

Everything in the kitchen and more :-D

Raspberry Coulis

Raspberry sauce for desserts/fresh fruits

Kate Post's Classic but Organic Apple Pie

very simple straight forward good ol' apple pie, but that means, lots of butter.

Kate Post's Beef Stew

Made it in the crock pot


Recipes I've Rated:

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