Welcome!

-- A pilot post --

Hello!  Welcome to my very beginner blog.  It has been a long time coming, but I have been told by so many people to start one and post my food adventures / my writing.  Throughout my posts, you will learn about my life, family, friends, inspirations, goals, ideas, dreams, and more.  Most importantly, I look forward to being able to share my recipes.  

My family will all get a good chuckle about the name of my blog.  Ever since I can remember I have been called Doughie.  When I was little I was a bit, well, doughie.  I think you get the idea where the nickname originated.  Every family event since I can remember is centered around a meal.  Growing up with a family who loves to eat, celebrate and cook I have naturally developed a love for the kitchen.  

In lieu of the dreary fall weather today, I decided to prepare a very autumn soup.  The sweetness of the parsnips paired with the fresh carrots creates a very light and flavorful soup.  I hope you enjoy :)

Roasted Parsnip and Carrot Soup

Preparation time:  10 minutes

Cook time:  45 minutes

Servings: 4

WW Points Plus: 4

Ingredients

2 cups parsnips, chopped

1 cup carrots, chopped

1/2 medium yellow onion, sliced

1/2 medium Gala apple, sliced into large wedges

32 oz. Organic, Free Range Fat Free chicken broth [I used Simple Truth]

1 cup 2% milk

4 tsp kosher salt, divided

3 Tbsp organic olive oil

1/4 tsp ground cardamon

1/2 tsp ground white pepper

pinch of crushed red pepper flakes

pinch of ground nutmeg

1 green onion, chopped

Directions

Preheat oven to  400 degrees.

The ingredients

Cut the apple into large wedges.  Rinse and scrub the parsnips and carrots.  Cut into about 1 inch pieces.  Slice the onion into 1/4 inch slices.  In a small bowl, toss the above items, one at a time, with 1 teaspoon of olive oil and a pinch of salt (except for the apple).

Ready to be roasted

Place on a foil cover baking sheet in separated rows.  Roast the apples  and onions for 20 minutes.  Remove and set aside.  Peel the garlic clove and place on baking sheet. and roast with veggies until fork tender about 10 more minutes.  

Add the roasted vegetables to a dutch oven and add the chicken broth.  Bring to a boil then add the spices.  Reduce heat to low.  

Using an immersion blender, puree mixture to desired consistency.  Slowly pour in milk and stir until combined.  

Serve with a sprinkle of nutmeg and chopped green onions.

Roasted Parsnip and Carrot Soup

Preparation time:  10 minutes

Cook time:  45 minutes

Servings: 4

WW Points Plus: 4

Ingredients

2 cups parsnips, chopped

1 cup carrots, chopped

1/2 medium yellow onion, sliced

1/2 medium Gala apple, sliced into large wedges

32 oz. Organic, Free Range Fat Free chicken broth [I used Simple Truth]

1 cup 2% milk

4 tsp kosher salt, divided

3 Tbsp organic olive oil

1/4 tsp ground cardamon

1/2 tsp ground white pepper

pinch of crushed red pepper flakes

pinch of ground nutmeg

1 green onion, chopped

Directions

Preheat oven to  400 degrees.  Cut the apple into large wedges.  Rinse and scrub the parsnips and carrots.  Cut into about 1 inch pieces.  Slice the onion into 1/4 inch slices.  In a small bowl, toss the above items, one at a time, with 1 teaspoon of olive oil and a pinch of salt (except for the apple).  Place on a foil cover baking sheet in separated rows.  Roast the apples  and onions for 20 minutes.  Remove and set aside.  Peel the garlic clove and place on baking sheet. and roast with veggies until fork tender about 10 more minutes.  Add the roasted vegetables to a dutch oven and add the chicken broth.  Bring to a boil then add the spices.  Reduce heat to low.  Using an immersion blender, puree mixture to desired consistency.  Slowly pour in milk and stir until combined. Serve with a sprinkle of nutmeg and chopped green onions. 

 x o x o Sara