Garlic Carrot Soup

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Remember this carrot soup from a few months ago? Well it’s back!

As I do with all of my soups, I froze a few portions of this when I made it back in October. For the first time, I froze a condensed version of the soup and reheated it on the stove with an equal amount of water. It worked really well and was actually easier to reheat with the added water. Honestly I wish I had made this soup the first time – it’s delicious! Made even more beautiful by the lovely new dishes my Mom bought me for Christmas – thanks, Mom!

Garlic Carrot Soup

Reheat or prepare carrot soup. Cook ¼ cup farro according to package directions. Slice a ciabatta roll in half. Slice a garlic clove in half and rub the cut side on the inside of the roll. Drizzle the roll with ½ teaspoon olive oil and a pinch of sea salt. Broil in the oven for about 5 minutes, checking frequently, until brown. Slice the garlic into thin slices and sauté in ½ teaspoon olive oil until brown. Top the soup with the farro, garlic chips, and cilantro and serve with the toasted ciabatta roll.

Yield: 1 serving. Serving size: 2 cups. Per Serving: $2.96, 487 calories, 9g fat, 93g carbs, 18g protein.

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Pasta with White Wine & Fresh Tomatoes

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Some of my favorite meals aren’t planned at all. I came home from work today and didn’t have any plan for dinner. I opened the fridge and found grape tomatoes, half a red onion, and an open bottle of white wine. Fifteen minutes later, this dish was on the table. It’s such a good feeling when your leftovers come together beautifully!

Pasta with White Wine & Fresh Tomatoes

Prepare one serving of pasta according to package directions. Meanwhile, heat 1 teaspoon olive oil over medium heat in a large skillet. When the oil is warm, add ¼ cup diced red onion.  Saute for about 2 minutes then add 1 cup cherry tomatoes, sliced in half lengthwise. Cook until soft, about 4 minutes. Add ½ cup white wine and simmer. When the pasta is done, add it to the white wine and tomatoes with a pinch of salt, pepper, and red pepper flakes. Cook for another 2 minutes, and serve warm.

Yield: 1 servings. Per Serving: $3.43, 455 calories, 7g fat, 77g carbs, 11g protein.