My Freezer Is A Clown Car
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Now I've studied physics in school, and nowhere did I see the "Bozo-Principle" mentioned. I think it only occurs in three places. The clown car, a small handbag when you are trying to carry less crap (but really needthat third lipstick just in case), and my freezer. It's a place where time and the parameters of space are suspended, and no leftover is lonely or unloved. A 30 degree time-capsule where on any given day I can relive menus of dinners past, visit the results of successful new recipes, sample birthday baked goods too plentiful to fit into "if it fits it ships" boxes, and sticks of butter and shortening, brown sugar, and sundry nut meats all waiting their turn in some future recipe. Yes, my freezer is a magical and miraculous place. All that's missing are the giant pants and floppy shoes. Bozo would be so nose honking proud!
This time of year my freezer's main residents are homemade soups. Soup is my favorite way to get all sorts of good, healthy ingredients into me efficiently and tastily. They also provide me the best excuse I know to make grilled cheese sandwiches, a favorite comfort food choice when I'm in need. (I've included a list of my favorite grilled cheese ingredient combos at the end of this post).
My Spiced Carrot Soup is healthy and delicious, with the Moroccan flavors of cumin, allspice and cinnamon guaranteed to make you feel toasty on the chilliest of days. And if carrots are not your thing, click on this link and give my Creamy Spinach, Creamy Tomato, or Potato Leek soup a try!
Spiced Carrot Soup
Makes 4 servings
1 TBSP butter
1 cup chopped onion
1 lb carrots (one bag), peeled and cut into ½-inch slices
4 cups chicken broth
1 ½ tsp cumin, plus extra for sprinkling on top
2 tsp lemon juice
A pinch allspice
A pinch cinnamon
Salt and pepper to taste
In a large saucepan, sauté onion in butter and a pinch of salt over medium heat for about 2-3 minutes. Add carrots, cumin, cinnamon, and allspice and sauté another minute. Add broth, bring to a boil, then turn down heat, cover and simmer until carrots are tender, about 20 minutes.
When carrots are very tender, turn off heat and carefully puree soup in small batches in a blender until smooth. Return to pan, whisk in lemon juice, salt and pepper. Taste and adjust seasonings if needed. Serve with a sprinkle of cumin on top and a squirt of lemon. Calories: approximately 125 per serving.
I've become a grilled cheese freaklately. Call them panini, croque monsieur, Cuban sandwiches, or whatever,there's very little you can't slap between two pieces of bread and grill that doesn't enhance a cup of soup. Here are a few of my recent favorites:
Brie, ripe pear, honey and black pepper
Cheddar, roast beef or sliced steak, and a mixture of horseradish, mayo and mustard
Cream cheese and guava paste or jelly
Turkey breast, brie, apple and honey mustard
Black forest ham, Dijon mustard, Gruyère and mild swiss
Gruyere, swiss, apricot jam, mustard
Goat cheese, Muenster, dried figs (soaked in hot water until soft) or fig jam, olive tapenade
Cuban sandwich: Cuban bread or soft white roll, yellow mustard, pickles, roast pork or pot roast, ham and swiss (in that order), squashed flat with a cast iron pan or panini press and fried on a griddle.