Tag Archives: carrot

Fennel Carrot Soup & 7-Up Biscuits

12 Oct

When I picked up my Bountiful Basket from my friend’s house last weekend, she gave me her fennel.  I’ve seen it before, and I think even had gotten in a basket before, but didn’t get a chance to figure out what to do with it until it had gone bad.  I went in search of a recipe and found this Fennel Carrot Soup, plus I had carrots, sweet potatoes, and apples already on hand to make this.  The recipe only calls for fennel seeds, but I added in the fennel bulb I had as well as the seeds.  If you have never used a fennel bulb, there is an informative video here on different ways to cut the bulb.  I chose to dice mine.

Then, I had found an interesting biscuit recipe on Pinterest called 7-Up biscuits.  I had attempted to make them a couple of nights ago, but didn’t pay attention to the amount of 7-Up to add and put in too much.  Tonight went much better.

Overall, the soup was ok and the biscuits were excellent.  I’m not sure what it was about the soup, it was good, but not fantastic.  I think it was too much carrot or maybe too bland.  I chose not to use curry as called for in the original recipe, putting in garlic instead.   Or maybe I was tasting more fennel and didn’t like it.  I also think I might have added too much lemon juice.  I don’t know.  The biscuits were very good, very light and fluffy.  Mine didn’t turn out as pretty as the Pinterest picture, but the taste was great.

So, here is how I made the soup and the biscuits.

Fennel Carrot Soup

What you need:

1/2 teaspoon fennel seed
1/2 teaspoon garlic
1 tablespoon butter
1 fennel bulb, diced
1 pound carrots, sliced
1 medium sweet potato, peeled and cubed
1 medium apple, peeled and cubed
5 1/2 cups water
5 chicken bouillon cubes
2 tablespoons uncooked long grain rice
1 bay leaf
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper

How to make it:

In a large saucepan, saute fennel seed and garlic in butter for 2-3 minutes or until lightly toasted. Add the fennel bulb, carrots, sweet potato and apple; saute for 5 minutes. Stir in the water, bouillon cubes, rice, and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are very tender.

Remove from the heat and cool slightly. Discard bay leaf. In a blender or food processor, process soup in batches until pureed. Return to saucepan. Stir in the lemon juice, salt and pepper. Cook for 5 minutes or until heated through.

7-Up Biscuits

What you need:

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

How to make it:

Preheat oven to 450 F.

Cut sour cream into biscuit mix.  If you have never cut dough, there is a handy tool called a pastry cutter or dough blender.  I do not have one of these, so I did the best I could with a fork.

Add 7-Up and mix in well.  You may find the dough to be sticky, if so, add more Bisquick or flour (about 1 tablespoon) until you can better work with it.  Don’t worry, even if the dough is sticky, they still bake fine.

Sprinkle flour on board or table and pat dough out to the shape of an 8×8 pan.  Cut dough into 9 squares.  Pour all but 1 Tbsp of the melted butter in an 8×8 pan.  Place cut biscuits in pan.

7-Up Biscuits in pan before baking

Bake for 12-15 minutes or until golden brown.  Brush the remaining 1 Tbsp of butter over hot biscuits.

Finished 7-Up biscuits

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Egg Rolls!

30 Sep

I have been working all week on a way to use the daikon radish I received in the Asian themed veggie pack that I bought with my Bountiful Baskets this week.  I decided I would try egg rolls, which I love, but have never made.  For the filling, I julienne cut some daikon and some carrots.  Then, I chopped 1 bunch of green onions and some leaves of bok choy.  I had bought a rotisserie chicken at Fry’s since I had a $2 eCoupon, so I removed the chicken from the bones and shredded it.  I added some vegetable oil to my wok, and put the daikon, carrots, and green onion in first.  Once they started to get tender, I added in the bok choy and chicken.  Once the bok choy started to wilt, I grated fresh ginger into the wok and poured in about 2 Tbsp of soy sauce.  It looked like this.

Next comes the egg roll wrappers.  I found mine in the produce section of the grocery store, they may also be in your freezer section.  You take a wrapper and lay it out, then add some filling.  For this size wrapper, it was about 2 Tbsp of filling.

To fold the egg rolls, my previous experience as an employee at Subway wrapping sandwiches in paper came in handy.  It’s also how I roll my stuffed grape leaves (that recipe will be coming hopefully in the next week).  Notice in the picture above how I placed the filling closer to one corner.  The first fold is to bring that corner up over the filling.

Next, you fold over both sides.

Then, you roll it and brush the tip with a little water to make it hold shut.

Then, you deep fry or add about 1/2″ of oil to a pan.  If your oil doesn’t completely cover the rolls, then you need to flip them when one side is golden.

Remove rolls from oil to a baking sheet lined with paper towels.

This made 11 egg rolls.  I still had wrappers in that package, so I made more filling. The second filling was all veggies, bok choy leaves and stems, julienne cut carrots, julienne cut daikon, and chopped yellow onion, then grated ginger and soy sauce.  This made 7 more egg rolls.  They turned out great, both my girls ate 2 each!

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Shepherd’s Pie

5 Sep

A good friend of mine told me about a great shepherd’s pie that she made last week and sent me the link to the recipe.  As I was deciding what to make for dinner and thinking about what I had on hand, I remembered the recipe for the shepherd’s pie.  I looked through, had everything but the mushrooms, decided they weren’t really necessary, and decided to try it out.  Turns out it was pretty easy, a little time consuming, and totally delicious!  For this dish, I used the potatoes and celery I got in 9/3 Bountiful Baskets, and carrots and onion from 8/27 Bountiful Baskets.

Recipe can be found here: Beef Shepherd’s Pie

I recommend using leftover mashed potatoes or making the mashed potatoes first so they are ready to go.

The meat mixture goes in the baking dish first.

 

 

 

 

 

 

Next, you spread the mashed potatoes on top, leaving 1/4″ border.  I opted to sprinkle Parmesan cheese on top.

 

 

 

 

 

 

I ended up baking mine at 400 degrees F for 30 minutes to shave off some of the baking time since I was running late.  It turned out perfect and was mostly gone before I could even take a picture of the finished product.

 

 

 

 

 

 

This one is a keeper and I will be making again sometime!

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