Wednesday, September 14, 2011


The last couple weeks have been crazy busy for me!  I tend not to blog a lot when I'm not at work, but seeing as how I'm going to be "not at work" anymore, I'm going to have to figure this blogging thing out.  Truth is, I will be working, just at my new job.  I don't know how anyone has the urge to blog after staring at a computer screen for 8 hours a day!! BLAH!

Anyways, I didn't take a whole lot of pictures while I was away, but I did manage to get a few!  Here is my favorite!

This dog was just chillin' outside of Walmart!  No leash, no owner, donning some sweet shades, just watching people walk by.  As soon as I saw him I was digging in my purse for my camera.  If I could have taken him/her home without anyone knowing, I probably would have!  We spent about 30 minutes in the store and when we came back out, the dog was still there.  Now that is what I called a well trained animal!  I wonder if they have a place where they can train husbands and boyfriends and children to behave like that?!? 

Monday, September 12, 2011

Spiced Carrot and Lentil Soup

I always love the look of pureed soups, but I've never actually tried making one.  I was flipping through a magazine the other day looking for recipes that would be good to freeze.    Something about it made me HAVE to try it!  It was super easy to make, super low in fat, and high in iron.  I tweaked it a bit (or a lot) to fit with the ingredients I had lurking about in my cupboards.  I also used low sodium stock so that it wouldn't be ridiculously high in sodium.

2 Tbsp. Olive Oil
4 Cups Carrots, peeled and chopped
1 Cup Green Lentils **
Pinch of Chili Flakes
2 tsp. Cumin
Dash of Curry
1/2 Cup Coconut Flakes
4 1/2 Cups Chicken Stock
2 Cups Water
1/2 Cup Milk
1/2 Cup Cream
Salt and Pepper to taste

Heat the olive oil in a pot.  Add carrots, lentils, chili flakes, cumin, curry and coconut flakes. Sautee for a couple minutes.  Add the chicken stock and milk.  Cover and bring to a boil.  Let simmer for 30-45** minutes.

When lentils have expanded and carrots are soft, use a stick blender, food processor, or blender and puree.  (If you find it too thick, add some stock or cream to thin it out and keep blending) Serve with a dollop of sour cream, and sprinkle with spices.  Most of all... Enjoy!

(green lentils make it turn into this awful color, so I added some red and yellow food coloring to give it that vibrant look.... yes, I know I'm a cheater... but you never would have guessed had I not told you!!)

** Red lentils would make this even better (unfortunately I didn't have any), if you use red, you can reduce your cooking time as they are split and will cook faster.  They give it a better color than the green ones.

Sunday, September 4, 2011


I had some extra pie dough from the pies I was making and didn't know what to do with it.  I thought about it for a bit and then decided that butter tarts were the way to go.  I also learned that "Butter Tarts" are a Canadian thing.  Who knew?  I just thought they were a normal part of life... eh!  If you have never heard of these little beauties, make sure you give them a try!

I went to make them and was a little disappointed because my mom was away on a camping trip to the states, so I couldn't call her to get her AMAZING recipe.  I searched online and came across one from and thought I'd share it with you. No offence mom... but I think these have yours beat!

Batter in the tart shells

Pie Pastry (enough to fill 12 muffin tins)
1/2 Cup Raisins
1/4 Cup Butter, Softened
1/4 Cup Brown Sugar, Packed
1 Pinch Salt
1/2 Cup Corn Syrup
1 Egg, Lightly Beaten
1/2 tsp. Vanilla

DIRECTIONS: Pre-heat oven to 400F

Prepare muffin tins by filling with tart shells

In a small bowl, soak raisins in hot tap water.  Set aside for 30 mins.

In a large bowl, using a wooden spoon, mix together the butter, brown sugar, salt and corn syrup.  Stir well until sugar is dissolved and butter is creamed (I cheat and use my mixer).  Add the egg and vanilla and mix well.

Drain the raisins.  Divide the raisins equally between the tart shells.  Divide the batter equally into the shells.  Bake at 400F for 15-20 mins**.  Filling will be lightly browned and still bubbling when removed.

Let cool in the pan for 10 mins and then transfer to a rack to finish cooling. (I had to run a knife around the tarts to get them out)

** Your preference will determine the cooking time.  If you like them runny cook less, if you like them a little firmer and chewier cook longer.  You can cook up to 25 mins, just be sure not to burn them.