Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 3 carrots, peeled and chopped
• 3 potatoes, peeled and cubed
• 3 parsnips, peeled and diced
• 1 turnip, peeled and diced
• 2 leeks, sliced
• 1/2 large onion, chopped
• 1 teaspoon salt
• 1 tablespoon thyme
• 1 tablespoon parsley
• 4 cups stock, vegetable or chicken
• Water, as needed

Directions:

Place the carrots, potatoes, parsnips, turnip, leeks and onion into a large saucepan. Add stock and enough water to cover. Season with salt, thyme, and parsley. Bring to a boil and cook for 30 to 60 minutes, until all the vegetables are tender. Puree vegetables in a blender or using a stick blender.

Makes about 10 cups of soup.

Nutrition:

Substitutions:

There is a specific taste that sticks out in the soup (I think the parsnips), so I would cut back on them next time.

Recipe courtesy of allrecipes.com

Read my review of this recipe.

Ingredients:

• 1/2 cup white sugar
• 3 cups all-purpose flour
• 1 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups raisins
• 2 teaspoons caraway seeds
• 2 eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1 cup sour cream

Directions:

Preheat oven to 350 degrees. Grease a two loaf pans, four mini loaf pans, or a 9 inch round cake pan.

In a mixing bowl, combine flours, sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared pan and pat down. Cut a 4×3/4 inch deep slit in the top of the bread. Sprinkle with additional sugar.

Bake for 65 to 75 minutes (loaf or cake pan) or 25 minutes (mini-loaves) or until a toothpick comes out clean.. Let cool and turn bread onto a wire rack.

Nutrition:

Substitutions:

Recipe courtesy of AllRecipes.