Curried Carrot Soup

I have been making this soup for years.  The first time I made it was while I was a broke college student.  It was about midnight and I wanted something healthy to eat while I stayed up all night writing a report that was due the next day (I am a huge procrastinator) so I started flipping through my cookbooks to find something I could make.  I came across a recipe for curried carrot soup and I was surprised that I actually had all the ingredients and could make it.  Luckily, I always made sure I had carrots, onion, and potatoes in my fridge...they are a good base for many soups.  I only had to change one thing, the original recipe calls for evaporated milk but I only had 2% so I used that.  Since then I have made the soup with both types of milk many times, but I believe it's better with the 2%, the consistency is a little smoother and the curry flavour is more pronounced.  This soup has been made for many of my family members and friends and everyone always loves it.  I love making it for potlucks too because it's so easy and inexpensive.  

(The original recipe comes from Pot Luck by Mabel Hoffman.)

Curried Carrot Soup

8 carrots, peeled and thickly sliced

1 potato, peeled and cut into cubes

1 small onion, chopped

1 tbsp. curry powder

2 cups chicken broth (or vegetable broth to make this vegetarian)

salt and pepper

1 cup milk 

Add all of the ingredients except for the milk to a large pot set over medium heat.  Bring to a boil.  Cover and simmer for 30 minutes over low heat, until vegetables are tender.

Use a hand (submersion) blender to puree the vegetables in the pot.  Stir in the milk and heat through. Enjoy!

Mini Chili Meatloaf with Smoky Potatoes

Meatloaf isn't something that I eat very often, but for some reason I was craving it the other day.  I didn't want to just make regular meatloaf though, I wanted to try something different.  I decided to try making a chili meatloaf, and it turned out to be delicious.  I also wanted some mashed potatoes on the side (because meatloaf and mashed potatoes are soul mates), so I decided to add some smoky spices to them so that they would compliment the meatloaf.  And to get some veggies on my plate I made some roasted peppers and zucchini to go with it.  It was a wonderful meal, and I will definitely be making this meatloaf again!

Chili Meatloaf

1 lb. ground beef

1 egg

2 green onions, sliced

2 garlic cloves, minced

1/3 + 1/4 cup taco sauce

1/2 + 1/4 cup grated cheddar cheese

1 tsp. cumin

1/2 tsp. cayenne

Smoky Mashed Potatoes

4 large potatoes

1/4 cup milk

1/3 cup sour cream

1/2 tsp. paprika

1 tsp chipotle pepper powder

Preheat oven to 400F. Combine all ingredients except for the 1/4 cup each of taco sauce and grated cheese.  Divide the beef mixture into four mini loaves.  Top each with a tablespoon of taco sauce and a sprinkle of cheddar cheese. Place on a parchment paper lined baking sheet and cook for 30 minutes.

To make the smoky mashed potatoes peel four large potatoes (if you are using new potatoes you can leave the skin on for a more rustic look) and cut into 1 inch cubes.  Place in a pot of salted water and bring to a boil.  Let simmer for 10 minutes or until the potatoes are tender, but not mushy.  Drain the potatoes and place back in pot.  Add  milk, sour cream, and spices.  Use an electric mixer to puree them, or just mash with a potato masher.  Add extra milk if the potatoes seem too dry.

Mexican Lasagna

This is definitely one of my favourite recipes, it's cheesy, delicious, and a crowd-pleaser.  I have made if for quite a few different people and they always love it.  I usually serve it with sour cream and salsa, but you can also throw some sliced black olives, tomatoes, avocado, or shredded lettuce on top as well.  The recipe doubles well, just make it in a 9x13 inch pan instead.  I find this lasagna just as good the next day, so I definitely like to have left-overs.  

Mexican Lasagna

1 small onion, diced
1 tbsp. olive oil
1 lb lean ground beef
2 cloves garlic, finely diced
2 tbsp. chili powder (homemade recipe here)
540 ml can tomato sauce
1 tsp sugar
1 egg
1 cup cottage cheese
1 cup Mozzarella cheese, grated
1/2 cup Cheddar cheese, grated
3 large tortillas
2 green onions, sliced
Toppings:
salsa
sour cream
shredded lettuce
diced tomatoes

Heat oil in large skillet.  Add onions and cook until soft.  Add ground beef and garlic and cook until beef is browned.  Mix in chili powder and then add tomato sauce and sugar.  Simmer for 15 minutes, stirring often.
Preheat oven to 350F.  Beat the egg and then mix with cottage cheese.
Spread the bottom of a 9x9 pan with 1/3 of the beef and sauce.  Cover with 1/2 of the Mozzarella cheese.  Place a tortilla on top, cutting so that it fits.  Add the cottage cheese and cover with another tortilla.  Cover the tortilla with 1/3 of the beef and the rest of the Mozzarella cheese.  Place the last tortilla on top and cover with the rest of the beef and the Cheddar cheese.  Sprinkle the green onion over top.  Bake for 30 minutes.  Serve with salsa, sour cream or any other toppings.  Enjoy!