Today I am making 2 recipes & both of them are super easy to make!
The pasta alone should be enough to fill you up but if you want to add one more thing to your menu to change it up a little, this carrot & ginger soup is really lovely, creamy, and sweet! Plus it's a great way to fill you up a little before plating your pasta if you are looking to lose a couple of pounds!
Carrot & Ginger Soup
- 6 small carrots (or 3-4 big ones) medium size cut
- 1/2 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 small thumb size piece of ginger, finely chopped
- 1/2 cup cream
+ 1 can (14 oz) chicken broth
- 1 tbsp butter
- 2 tbsp extra virgin olive oil
+ 2 tbsp fresh flat leaf parsley, chopped *optional*
- salt & pepper
Directions:
In a medium size pot over high heat, add the oil and fry the garlic for a minute. When it becomes fragrant (when you can smell it), add the onions and saute for another 5 minutes (until onions are translucent). Lower the heat a little (medium/high), add carrots and cumin, and saute for about 3 minutes. Add broth, bring to a boil, then lower heat and let simmer (covered) for 20-25 minutes (until carrots are soft). Blend until smooth, return to pot and add cream & butter. Turn the heat on low until soup is warm and serve with fresh parsley on top!
+ 1 can (14 oz) chicken broth
- 1 tbsp butter
- 2 tbsp extra virgin olive oil
+ 2 tbsp fresh flat leaf parsley, chopped *optional*
- salt & pepper
Directions:
In a medium size pot over high heat, add the oil and fry the garlic for a minute. When it becomes fragrant (when you can smell it), add the onions and saute for another 5 minutes (until onions are translucent). Lower the heat a little (medium/high), add carrots and cumin, and saute for about 3 minutes. Add broth, bring to a boil, then lower heat and let simmer (covered) for 20-25 minutes (until carrots are soft). Blend until smooth, return to pot and add cream & butter. Turn the heat on low until soup is warm and serve with fresh parsley on top!
Spaghetti with Thai Chilies, Bacon and Green Peas
Ingredients:
+ 1 lb dry spaghetti
+ 2 handfuls of fresh flat leaf parsley *optional*
- 4 garlic cloves, finely chopped
- 3 small thai chilies (or 2 regular size), finely chopped
- 1 onion, halved and thinely sliced
+ 8 slices of bacon, chopped bite size
+ 1 cup frozen peas, thawed
- parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- Reserve 1/2 cup of your pasta water
Directions:
Bring a pot of salted water to boil (for pasta)
In a pan on medium/low heat, drop butter & 1 tbsp of oil and saute onions for about 12 minutes (until golden and caramelized).
In a separate pan on high heat, cook the bacon until short of being crispy. Add garlic and thai chilies and cook for another minute. Lower the heat, add onions and thawed peas to the mix.
Boil your pasta 1 minute short of al dente. Reserve 1/2 cup of the pasta water. Strain but do not rinse your pasta. Add pasta to the pan and toss all the ingredients together. Slowly add pasta water to keep the spaghetti from being too dry. Sprinkle with parmesan and fresh parsley. Dinner is ready!
You should have some butter, extra virgin olive oil, garlic, onions, celery, bacon, flat leaf parsley, frozen peas, soy sauce, sugar, and canola oil left for the week.
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