580 CFRA Ottawa at Work Recipes
Always a treat when I have the opportunity to chat with Patricia Boal on Ottawa at Work. Today’s topic: tasty recipes with an Autumn vibe. Bonus: I took it one step further and included a delicious and decadent chocolate bark = a perfect holiday gift from the kitchen.
Both these recipes are simple to prepare (even if you’re a non-cook you will be able to whip these dishes up with ease) and use many pantry staple items.
Ottawa listeners: Grab your copy of my new cookbook ‘Delicious & Doable ~ Recipes For Real and Everyday Life’ at Chef’s Paradise (1314 Bank Street).
Spiced Carrot and Cashew Soup
Ingredients
- 1 tbsp (15 mL) vegetable oil
- 1 cooking onion, sliced
- 2 tbsp (30 mL) Canadian maple syrup
- ½ tsp (2 mL) each of salt and ground cinnamon
- ¼ tsp (1 mL) ground cardamom
- 4 cups (1 L) chopped carrots, well washed (skin left on)
- 1/2 cup (125 mL) raw cashews
- 6 cups (1.5 L) vegetable stock
- 1 tbsp (15 mL) minced fresh ginger
- 1 tsp (5 mL) finely grated orange zest
- 1 clove minced garlic (or to taste)
- 1/4 tsp (1 mL) chili flakes
Garnish
- Swirl of 35% cream, chopped fresh mint and additional chili flakes.
Directions
Heat oil in a Dutch oven (or large pot) over medium heat. Cook onion for about 3 minutes, stirring, until lightly brown. Add maple syrup, cinnamon and cardamom stir until spices are fragrant (about 15 seconds). Add carrots, cashews and vegetable stock. Bring to a boil and
simmer for about 20 minutes (until carrots are fork tender). Remove from heat. Cool slightly. Stir in ginger, orange zest, garlic and chili flakes. Using an immersion blender (or stand up blender), puree soup in batches. Reheat soup, garnish and serve. Makes about 8 cups (2 L).
Peanut, Dried Fruit & Rosemary Bark
Click here for the recipe – from PeanutBureau.ca
This decadent chocolate bark makes a perfect holiday gift from the kitchen. No doubt this treat will become a gift-giving favourite. Darn good thing it doubles easily!
