Ginger and cardamom glazed carrots (directions)
> Total time: 1 hour
In a large skillet, melt the butter. Add the ginger, garlic, and cardamom and cook over medium heat until fragrant but not browned, about 2 minutes. Raise the heat to medium high and add the carrots and sugar. Cook, stirring occasionally, until the carrots are barely tender, about 5 minutes. Add the carrot and orange juices and bring to a simmer.
Season with salt and pepper. Cover with a tight-fitting lid and cook the carrots over low heat until tender, about 12 minutes. Uncover and cook over medium heat until the liquid thickens and carrots are glazed, about 5 minutes longer. Discard the ginger and cardamom pods before serving.
Roasted red pepper and tomato bisque (ingredients)
> Category: Soup
This creamy bisque can be prepared in advance and reheated before serving. It also freezes well.
1 onion, diced
3 celery ribs, diced
4 garlic cloves, minced
2 1/4-1/2 oz. cans fire-roasted tomatoes
1 roasted red pepper, sliced
3 tbsp. unsalted butter
1/4 cup heavy cream
5 cups chicken stock
Roasted red pepper and tomato bisque (directions)
> Total time: 40 minutes
In a large stock pot, melt the butter and add the onion, celery, and garlic. Cook over medium heat until soft and translucent. Add the tomatoes with their juice and the roasted red pepper. Bring to boil, then reduce the heat to low.
Simmer for 20-30 minutes, stirring occasionally. Add chicken stock and heavy cream. Using an immersion blender, puree the soup until smooth and heat for another 5-10 minutes until bubbling. Serve hot.
Roasted poblano and corn chowder (ingredients)
> Category: Soup
Keep this chowder warm in a crock pot and brunch can go on for hours.
8 slices bacon
3 tbsp. butter
1 large onion, chopped
6 cloves garlic, chopped
6 tbsp. all-purpose flour
6 cups chicken broth
1 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
6 large Poblano peppers, roasted, peeled, seeded, and coarsely chopped
1 12 oz. bag frozen corn kernels, thawed
1 cup heavy cream
2 cups Gouda cheese, shredded
Salt and pepper, to taste
Roasted poblano and corn chowder (directions)
> Total time: 1.5 hours
Cook the bacon in a heavy pot over medium heat until crispy. Transfer to a plate and crumble when cool. Heat the butter over medium-low heat in the same pot. Add the onion and cook for 7-8 minutes or until softened. Stir in the garlic and flour and cook for another 2 minutes, stirring occasionally. Add the chicken broth and potatoes and bring to a boil. Reduce heat to medium and cook until the potatoes are tender.
Add the roasted and peeled poblano peppers, corn, and heavy cream and bring back to a simmer. Add the Gouda and stir until it has melted. Add half the bacon, reserving the remainder for garnishing the chowder. Season with salt and pepper and serve with bacon garnish.