Creamy Carrot, Ginger, & Lime Soup

When I think of an exotic soup, this one comes to mind.

2 medium onions, peeled & chopped
2 Tbsp. extra virgin olive oil
2 lb. bag of baby carrots
5 cups chicken stock
1/2 cup water
1 tsp. ground ginger
1/2 tsp. black pepper
1  tsp. kosher salt
1 Tbsp. lime juice
1 cup half-n-half or light cream
Parsley or chives for garnish, if desired

Add olive oil to a large pot and when it is hot add the onions and saute them over medium heat for 5 minutes. Add carrots, stock, water, ginger and bring to a boil, lower heat, cover and simmer for 45 minutes. Add all the rest of the ingredients up to the garnishes and cook for 5 minutes uncovered.

Puree the soup in batches in a food processor or blender. Don’t let it come to a boil when you preheat it.


What would the cold weather season be without some delicious gingerbread? Whenever I smell this baking it takes me back to school days when I’d kick through the fallen leaves walking home from the bus stop.

1 cup water
2 tsp. baking soda
2 1/2 cups flour
1 tsp. ginger
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. allspice
1 stick (1/2 cup) butter at room temperature
1/2 cup sugar
1 cup molasses
2 large or extra large eggs at room temperature

Preheat your oven to 350 degrees and lightly grease a 7 x 11 or 9 x 9 baking pan. Take the eggs and butter out of the fridge and set on the counter for 20-30 minutes while your oven preheats.

Boil the cup of water then stir in the baking soda, set aside. In a medium bowl, sift or whisk all the dry ingredients together – up to the butter. In a medium mixing bowl, cream the butter and sugar, then add the molasses and beat well, then add the eggs one at a time beating well after each. Slowly add the flour mixture and beat low, and while beating low add the hot water very slowly and continue beating on medium for about 10 – 15 more seconds. With a spatula mix up everything from the bottom of the bowl, blend it together well with just a few turns and spread into the pan.

Place in the oven for about 40 minutes or until a toothpick or knife inserted into the center comes out clean. Cool completely on a rack.

Ginger, Soy & Garlic Chicken

Chicken plus three ingredients and an oven, that’s all there is to this delicious meal. Use any parts of the chicken you like. Double it and use two trays if more is needed.

8 pieces of bone-in, skin on chicken
1/2 cup soy sauce
1 heaping Tbsp. minced garlic
1 tsp. ground ginger

Place chicken pieces skin down in a pan with sides and large enough to fit all the pieces. Whisk all the ingredients in a small bowl then pour over chicken pieces in pan, cover with foil then place in the fridge for several hours.

Preheat your oven to 350 degrees. Place pan in the oven for 25 minutes, turn each piece then place back in oven for about 25 more minutes or until done.