Soup, salad, and a sandwich-inspired omelette

It strikes me as odd, eating a sweet soup for the first time.  Even if you cooked it, and you know what flavors are coming, there’s a part of your brain that expects a savory soup.  This sweet soup was delightful (and has a PP value of 2, for my Weight Watchers out there) silky and creamy, but the sweetness of the carrots and onions are definitely brought out by the apple and ginger.  It made me want to swim in it, and eat my way out.

Carrot and Apple Soup (based on noshmyway.com)

• 1 1/2 Cups chopped onion
• 1  1/4 pounds chopped carrots (about seven large ones)
• 1 chopped fuji apple
• 1 quart vegetable broth
• 2 tsp. fresh ginger
• 1/2 tsp. nutmeg
• 1/4  tsp cinnamon
• 1 Tbsp. honey
• 1/4 applesauce
• 1 tsp. dried mint
• 1 tsp. olive oil
• salt

In a large pot, heat the oil, then add the onion. stir until soft, then add the ginger, apple and carrot, cook for a few minutes more.  When the carrots begin to soften, add the broth.  Bring to a boil, let boil ten minutes, then drop heat to a simmer.  Add  nutmeg, cinnamon, honey, and applesauce, let simmer 10 minutes more.  Stir in mint and a pinch of salt, blend in batches until smooth. Simmer five more minutes before serving.

My husband and I saw this dish on Diners, Drive-Ins, and Dives and knew we had to make it for ourselves.  It also happened to be in the wake of St. Patrick’s day, where corned beef is in abundance at my house.  There’s never a bad time for corned beef, though.  We love Reuben sandwiches, and if we could get it in a breakfast format, then why not give it a try? I’d say our experiment was a grand success.

Reuben Omelette

• 1/4 lb. Corned beef
• 1/4 lb. Swiss cheese
• 1/2 – 3/4 C sauerkraut
• 6 eggs, beaten
• 1/4 C milk
• Thousand Island dressing

In a large skillet, heat up the corned beef and sauerkraut, so that when it gets added to the eggs it will be warmed through all the way. While it is warming, in a small bowl whisk together eggs and milk.  Remove corned beef and sauerkraut from the skillet, then pour in eggs.  When eggs are cooked enough to start solidifying on the bottom (after about a minute) pour in the corned beef, sauerkraut, and Swiss.  When the Swiss has melted and the eggs have cooked through, fold over, and serve. Top with thousand Island dressing to taste.  Best served with rye toast.

 

I wasn’t sure what new thing I could do with beets, until I found this recipe.  It’s something of a paradox, light and refreshing while hearty and filling at the same time.  I could see this going to a few picnics in the warm future, and it’s only 195 calories per serving.

Russian Beet Salad

• 2-3 medium sized beets, 1/2″ diced
• 1 large peeled potato 1/2″ diced
• 1 large peeled carrot, chopped
• 2 dill pickled, diced
• 1/2 cup frozen peas
• 1 small onion, diced
• 2 tsp. dill
• 1 Tbsp. olive oil

In a large pot, combine beets, carrot, and potato.  Cover in water, then boil until cooked through.  Let cool.  In a medium bowl, combine remaining ingredients, then when the boiled vegetables are cooled, add to the bowl.  Let sit in the fridge one hour before serving to let the flavors meld.

Tip of the week: If you like cooking with “cream of” soups, but hate what they charge, here’s a great replacement: in a small sauce pan, melt 3 Tbsp of butter, then whisk in 3 Tbsp. of flour.  Pour in a cup of milk, then whisk out the lumps.  Add your flavoring of choice, be it dried mushrooms, bullion cubes, etc., and whisk until thickened. Then add to your recipe as directed.