Beets Cooking

I am smitten with Deb Perelman of Smitten Kitchen.  I have been a bit late jumping on the band wagon.  I heard an interview with her a few months ago which sparked my interest.  I then received her cookbook for Christmas- which I LOVE.  This led to me checking out her blog, which led to me reading old posts, and older posts, and older posts still.  I like her food, healthy but not too healthy, interesting, but not “foodie” infused.  She cooks food that I like to cook and food that I like to eat.  In the introduction to her book she says she came by what she does because “I just like to cook”.  That is also how I came by what I do- I just like cook.  This weeks soups & sweet treat are all adapted from the Smitten Kitchen Cookbook and blog.  Enjoy~

Carrot Soup with Crispy Spiced Chickpeas & Lemon Tahini Sauce…a cream-less, creamy carrot soup garnished with crispy chickpeas & a dollop of lemon tahini sauce.  Ingredients: Soup- olive oil, carrots, onions, garlic, coriander, cumin, kosher salt, pepper & red pepper flakes.  Chick Peas: chick peas, olive oil, kosher salt & cumin.  Sauce:  lemon juice, tahini, little bit of water, kosher salt.  13. per quart served w. bread.  Gluten-Free, Vegetarian & Vegan

Sweet Potato & Sausage Soup…Part chunky and part smooth.  The soups gets its flavor from the chorizo. Ingredients:  olive oil, all natural chicken chorizo sausage, onions, garlic, sweet potatoes, russet potatoes, chicken stock, and spinach.  13. per quart served w. bread.  Gluten-Free

Sweet Treat: Iced Oatmeal Cookies- 1. each