Canellini soup

Roasted carrots, sage, feta, and pine nuts

Based on:
http://www.foodandwine.com/recipes/roasted-carrots-with-feta-parsley-and-pine-nuts

Use chopped sage instead of parsley, use way more oil, and top with urfa biber.

Carrot soup

1 tbsp butter
1 tbsp olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 tsp ginger root
1 teaspoon chopped fresh thyme or parsle
3 lbs chopped carrots
2 cups water
4 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
1/2 teaspoon salt
Juice of one lemon
1/2 cup olive oil
1/2 cup fresh sage leaves

Directions:

Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add ginger, garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

Stir in carrots. Add water and broth. Using pressure cooker, bring pot to pressure then turn off heat, using natural (slow) release method.

Alternately, bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.

Puree the soup using an immersion blender or in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in lemon, salt and pepper to taste.

Heat olive oil on medium heat in separate pan. Fry a few sage leaves at a time, until slightly brown and crisp; place on separate plate. Repeat until all sage leaves are fried. Pour sage-infused oil into completed soup, use fried sage leaves as garnish.

Based on http://www.eatingwell.com/recipe/249990/carrot-soup

red beans and rice

http://www.budgetbytes.com/2014/02/vegan-red-beans-rice/


http://www.foodnetwork.com/recipes/food-network-kitchens/cajun-rice-with-sausage-recipe.html

Hazelnut cookies

http://www.stetted.com/chocolate-hazelnut-cookies-with-espresso-salt/

Veggie enchiladas with carrot sofrito

INGREDIENTS

CARROT SOFRITO

• 1 1/4 pounds carrots, coarsely chopped
• 1 small yellow onion, chopped
• 5 garlic cloves, peeled
• 1/2 pound tomatoes, chopped
• 1/2 cup extra-virgin olive oil
• Kosher salt

ENCHILADAS

• 9 ounces queso fresco, crumbled (about 2 cups)
• 1 cup finely chopped cilantro
• 3/4 cup finely chopped red onion
• Canola oil, for warming
• 12 corn tortillas
• Smoky Tomatillo Salsa
• Mexican crema or sour cream, for drizzling

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 225°. In a food processor, pulse the carrots, onion and garlic until very finely chopped. Scrape the mixture into a medium bowl. Add the tomatoes to the food processor and pulse until nearly smooth.

1. In a medium, deep ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add the carrot mixture and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened slightly and nearly dry, 5 to 7 minutes. Add the tomato puree and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes. Stir in the remaining 6 tablespoons of olive oil. Transfer the skillet to the oven and bake for 1 1/2 hours until the carrot <em>sofrito</em> is very soft. Season with salt, cover and keep warm over low heat, stirring occasionally.
2. 
   
   In a medium bowl, toss the crumbled <em>queso fresco</em> with the cilantro and red onion.
3. 
   
   In a small skillet, heat 1/2 inch of canola oil over moderately low heat. Add 1 tortilla to the skillet and cook until just pliable, about 20 seconds. Using tongs, transfer the tortilla to a baking sheet. Repeat with the remaining tortillas.
4. 
   
   Working quickly, roll a scant 1/4 cup of the cheese mixture in each tortilla and arrange them on a large platter, seam side down. Spoon the hot <em>sofrito</em> over the enchiladas and scatter the remaining cheese mixture on top; drizzle some of the Smoky Tomatillo Salsa and <em>crema</em> over them and serve, passing additional salsa and <em>crema</em> at the table.

www.foodandwine.com/recipes/no-bake-vegetarian-enchiladas