Thursday, February 10, 2011

Soup and Cookies

Crazy combination? I think so. Don't worry, we didn't eat them together...they're just two new recipes I tried today.

Curry Carrot Soup:
1 cup chopped onion
2 cup peeled and diced carrots
1 cup peeled and diced potatoes
5 cup vegetable broth
1 tbsp curry powder
1 tsp minced garlic (about 1 clove)
1/2 cup quinoa flour
1/3 cup coconut milk
2 tbsp cilantro
Salt to taste

Combine onion, carrot, potato, broth, curry and garlic in saucepan. Cover and bring to a boil. Reduce heat and simmer 1 hour.
Blend in quinoa flour. Remove from heat and purée.
Add back to saucepan and add coconut milk, cilantro and salt.
Reheat for 5 minutes.

Double Chocolate Cookies:
1 cup butter, softened
1 1/2 cup sugar
2 large eggs
1 tsp vanilla
2 cups quinoa flour
1 tsp baking soda
3/4 cup unsweetened cocoa powder
1/2 tsp salt
1 cup chocolate chips

Cream together butter and sugar. Blend in eggs and vanilla until smooth.
In a separate bowl, combine flour, cocoa, baking soda, and salt. Mix flour mixture into butter mixture and blend well. Stir in chocolate chips.
Roll into 1 inch balls.
Place on ungreased baking sheet 2 inches apart. Flatten slightly
Bake 8 to 10 minutes.
Allow to set 1 minute.

Ok, so I only did 1/2 of the quinoa flour, and replaced the rest with white flour. The dough is quite thick, but rolls into balls easily. And yummy! Critics loved it too.

The soup was just ok. Kind of too thick and had too much curry flavor without a nice balance of the others. Anyway, we ate it, but I probably won't do it again.

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