Recipe: Carrot Soup

We would like to share a delicious carrot soup recipe with you, just in time for fall. It’s a great dinner option, which you can make double of and freeze for later use. Green beans and spinach would make for great sides as well. Bon appetit!
4 tablespoons butter
1 yellow onion chopped
2 cloves minced garlic
10-12 carrots peeled and sliced
6 cups chicken stock
1 pinch dill weed
1 pinch marjoram
1 pinch thyme
1 pinch parsley
salt & pepper to taste
3T cornstarch
1/2 cup heavy whipping cream
step one: in large pot, heat butter. add onion and garlic. saute until golden.
step two: add chicken stock, carrots and spices. bring to a boil then reduce heat & simmer uncovered until carrots are soft. {about 35 minutes}
step three: mix cornstarch with small amount of cold water to dissolve. add to soup and stir well. add cream and let simmer for another 15 minutes.
step four: puree. serve & enjoy.
*soup tip: most soups call for flour as a thickening agent. replace the flour with cornstarch, like in this recipe, and you wont get that unfortunate flour taste that many soups have.
~ Delighted Child

Recipe: Quinoa Black Bean Salad

This recipe is a big hit with children and parents alike. Not only is it tasty, but it’s also very nutritious and easy to make. All you need to do is mix equal parts quinoa, black beans, corn, chopped red & yellow bell peppers, and chopped tomatoes in a medium sized bowl. Then add olive oil, red wine vinegar, black pepper and sea salt to taste. {We recommend starting light and adding as you go. You can always add more, but never take away!} Once you are satisfied with the taste, add one clove of chopped garlic and finish off with some Italian parsley. Mix all together and serve. Bon appetit!

~ Delighted Child