…of dinner tonight is a comforting bake suited for the sheepish! I have been wanting to make my Southern variation of Shepherd’s Pie for months now. A little drizzly out and the fact that I’m hungry, was all the convincing needed to get this in the oven. Traditional Irish and English Shepherd’s Pie (or Cottage…
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…the Farmer’s Market. And scored some truly fresh finds. For this healthy meal, organic cauliflower & carrots are making a comeback. This time however, they’re gonna get totally smashed! So long potatoes. And our pig? A center-cut, extra lean, pork tenderloin. We will slice into medallions, marinate, sear and top onto balsamic-wilted spinach & our roasted cauli-carrot smoked…
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“If carrots got you drunk, rabbits would be messed up!” – Mitch Hedberg. Okay, couldn’t resist from beginning this post with a classic Mitch Hedberg quote, one of my favorite comedians. Since we’re focusing on carrots, well… I cannot deny fresh seasonal produce, and carrots are popping up at markets all over these days. I…
Pin ItI was so excited to try this soup, and followed the recipe to a T. I felt like adding 1 tsp cayenne seemed like a bit much, and so I added 3/4 tsp. It was still too spicy to eat by the end, even though I like spicy foods. Could I just add more cream to cool it down?
More awesome photos of killer looking food…..and you don’t even do this for a living…..good job!
Hi Erica, I know I already emailed you with my apologies and some tips that may help to calm the spice down! (For anyone else who runs into a similar issue with red pepper, if possible, add more cooked potato or carrot, which you can quick chop & steam in microwave if you have to. Also, more cream wand stock will help dilute, then you can reduce liquid on a slow heat till desired thickness). I have amended the recipe to call for less red pepper! Though mine wasn’t overly hot, I may have mis-judged what I put into the soup pot. Thank you for leaving a comment and letting me know. Respectfully, Lyndsy
Thanks Shawn! It’s a work in progress that’s for sure. This soup was really good, (minus the red pepper detail, yikes). I’m thinking a pesto post soon, so may need to compare recipes with you!
What could be more special when honoring a day of birth, than a golden 6 carrot splurge? Well…. possibly a 6 carat one, but the former makes for a much more satisfying & digestible cake… It happens to not be my Birthday, but if it’s yours I wish you a wonderful one! It is someone’s I know, so I’m making a layer…
Pin ItThis looks and sounds so delicious! I’d be interested in seeing your Mom’s original recipe too…
I am confused about the carrots… You list 3 cups at the top, then 2 cups towards the bottom of your ingredients… Is it both? For more moisture?
Thanks again. I’d love to give this a try!
Hi Tiffany, Thank you for visiting the dinnervine, and even more thank you for noticing that duplication! That is what happens if you are distracted baking and typing at the same time:) I thought I had gone back and fixed that when I increased the carrot amount! I have updated the recipe online to be correct now, so please reference updated recipe. Though, more carrots really doesn’t hurt this cake, yet leaves it very moist, but three cups should be plenty! I like to shred/grate mine very thinly in the food processor, as it gives the best possible texture for the cake! I love it frosted and hope you enjoy this too. Thanks again for stopping by and have a wonderful weekend!
…and not even my Grandma’s for that matter! This chicken soup derivation is one I have refined over the years. Classic chicken noodle is okay, but this one cranks-it-up a notch. I’m drawn to the flavors of herb roasted chicken, and this soup incorporates some of that savory, richness with fresh lemon, fresh thyme, white wine & garlic. A perfect soup when you…
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Beautiful looking chicken soup!
Thank you Julia! It is my all-time favorite soup, it just makes things better!
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