Tag Archives: Carrot

Guest Post: Meet one of our besties and her Cauliflower Carrot Soup!

We are so tickled to introduce to you one of our dearest friends (and fellow foodie!), Lauren Wyman.  She is a driven woman, follower of Christ, raising two littles on her own, and is SO much more creative on vegetables! This is BY FAR not the only solution she has created to increase vegetables in her diet! Please welcome her to the blog!

I’ve always enjoyed cooking and love to learn and experiment with food, good food and creating new flavors. This recipe was born out of boredom and a desire to put more vegetables into my daily diet. Let’s face it, eating 5 cups of vegetables a day is not the simplest task!

Cauliflower Carrot Soup - Foodies Gone Real

INGREDIENTS:

  • 8 medium organic raw whole carrots (with at least half the green stalks still attached)
  • a full head of organic cauliflower
  • one shallot (I prefer these to onions because they sweeter)
  • 1/4-1/2 cup of grassfed whole milk or organic heavy cream
  • 1/4-1/2 cup of free range organic chicken broth or organic vegetable broth
  • 6-8 pieces of bacon cooked till crispy (I used Trader Joes ends and pieces)
  • 1/2 -1 tbsp of dried basil and salt and pepper

DIRECTIONS:

After cutting and washing the vegetables, I put them all in a steamer and cook them until I can push my fork through the carrot without trouble. While the veggies are cooking I start cooking my bacon on a low heat so it’s get crispy.

I then put all the steamed veggies and all ingredients (except the bacon!!!) into my food processor and pulse until it’s all smooth (mine takes about 5-7 minutes).

I then put everything in another pot to out in the stove to warm up and season it to taste.  While it’s warming, I take out all the bacon and layer it with paper towels to get off excess grease and then crumble it.

Put the soup into the bowl and top with crumbled bacon and some shredded cheddar cheese. Enjoy!

Cauliflower Carrot Soup - Foodies Gone Real

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A Hard-To-Screw-Up Beef Stroganoff

Recently, I posted on facebook that I would like to eat guacamole every day of the rest of my life.

This Beef Stroganoff is a close second … and this is coming from a girl who’s not in love with mushrooms.

Beef Stroganoff - Foodies Gone Real

This is a really easy recipe, and hard to screw up.  You can add a little more or a little less of any one of these ingredients, and so long as everything is cooked through, it’s a guaranteed YUM.

INGREDIENTS:

1 lb. grass-fed stew meat

oil of choice (I recommend grass-fed tallow, pastured lard, grass-fed butter, or coconut oil)

2 carrots, diced

1 onion, diced

3/4 cup red wine

1 cup beef broth

1 container of real-food condensed mushroom soup (I recommend this brand)

2 tbl of sour cream

Dash of dried parsley

DIRECTIONS:

Brown the beef in a tablespoon of fat.  Lightly salt and pepper the beef, but don’t go crazy, especially if you’re using salted butter, salted beef broth (and then later the mushroom soup).

Beef Stroganoff - Foodies Gone Real

You want the beef golden, but you don’t want the edges burnt.  Think, mostly cooked through. Spoon out the beef, and leave all that fat in the pan.  Afterall, some of that came from your grass-fed beef, and that fat is good for you! (Read more about that here)

Beef Stroganoff - Foodies Gone Real

Fry your carrots and onion, adding more fat if needed.  You don’t want them sticking.

Beef Stroganoff - Foodies Gone Real

How to know you’re read for the next step? You can smell the onions cooking from your dining room table.

Next step is deglazing: you do this by pouring in the wine, all at once, and scrape up all the brown bits at the bottom of the pain.  Let this cook for about 3 minutes.  Pour in the beef broth, and scrape some more.

Bring this to a boil, then add the cooked stew meat.

Beef Stroganoff - Foodies Gone Real

Let this simmer, uncovered, for about 20 minutes.

You’ll want to make sure the carrots and onions are cooked through, so do a taste test now. :)

Assuming all is cooked through, turn off the heat add the container of condensed mushroom soup and stir until mixed.  Right before serving, mix in the 2 tablespoons of sour cream.

Beef Stroganoff - Foodies Gone Real

I often serve this over a baked potato; but you could also do gluten-free/GMO free pasta, sprouted pasta, cauliflower “rice”.  (I often do without the starchy option. It’s like a really thick stew, or a thin casserole without the carbs.)  I top each serving with a dash of parsley. (So, this has less to do with taste, and more to do with plating a dish.  But that’s my neurosis creepin’ out.)

Beef Stroganoff - Foodies Gone Real

Dear husband ate it all.  I scraped all the leftover soupy mix out of the bowl and ate it.  I’m not kidding.

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