ginger | fit for food mom

mild ginger warmth balances out the sweetness of the carrots

What do you do with the most ridiculously humongous bag of carrots from Costco? (I can hear a few family members and friends snickering as they read this! Before I moved back to Ottawa, Kanata I had sworn I would never get a membership)

Make carrot soup! It’s so good.

My friend was over for a playdate and brought over some curried carrot soup she made – so bright, beautiful and healthy! And the sweetness from the carrots make it very kid-friendly. We had soup and sandwiches for lunch, a classic combo.

Here is my version of it!

what you need:

5 large carrots
2 large cloves of garlic
1 small cooking onion
1 tbsp turmeric
1 tsp curry powder
1 1/2 tbsp chopped fresh ginger
some chicken bones (I used 5 drumsticks worth of bones)
- this is optional!
6 cups of water (or you can use veggie stock or chicken stock)
cooking oil (I use grape seed oil)

what to do:

Wash and peel carrots. Roughly chop into chunks.
Peel onion and garlic, roughly chop.
In a large pot on medium heat, add 2 tbsp cooking oil, then chopped onions, garlic, and ginger. Stir until fragrant, and onions are slightly translucent.
Add turmeric and curry powder, toasting the spices until the aromas come out.
Add chopped carrots, stirring as much as you can to allow the carrot pieces to meet the heat. Add water and then turn the heat up to high.
Bring to a boil then add chicken bones. Bring to a boil again then once it boils, turn it down to medium low to simmer for about 45 minutes. *If you are not using bones, just turn the heat down from boil the first time to simmer.
Remove chicken bones and then once the soup is not scalding hot, use an immersion blender to blend until smooth. *If you don’t have an immersion blender, be sure to wait until the soup is cooled enough to add to a blender.
Enjoy!

nothing like a home cooked meal

We are back from two weeks of travels (and eating out) and absolutely craving good old home cooked meals. And I missed my kitchen and cooking for my family! Don’t get me wrong – I had so much fun trying different foods and dining out. Not having to worry about lunch and dinner prep or grocery shopping…pretty different from my typical week of juggling work, home life and scrambling to get good food into everyone’s bellies. As much as I feel overwhelmed and crazy at times (I cannot count the number of times I have said to my kids “mommy is not an octopus”) – I love my time in the kitchen and cooking is MY time, my therapy, and it feels good for my soul (okay maybe not when the girls are screaming and running around me and it’s chaotic, but these are the joys of having children right?).

Anyway, this dish was a hit for dinner last week and provided ample leftovers for 3 lunches (that’s a win, always). When I roast chicken my husband always comments on how juicy and tender it is – but this time he was really surprised at how moist the meat was, especially the white meat. I think it is because I pan seared it first (sealing the juices in) then finished it off in the oven over a bed of grape tomatoes, which popped in the heat and released their juices.

I have to say the kids were not fans of the tomatoes (in fact, piepie was bribed to finish at least 3 tomatoes… “I don’t like it mom! it pops slimey” and boss just outright opened her mouth “blah” and it fell to the floor) – however they loved the sauce over top of their rice and they ate up all their kale and chicken. Good enough:)

what you need:

1 whole chicken (organic or local best!)
2.5 cups grape tomatoes, washed
3-4 thick slices of fresh ginger
2 green onions, cleaned and cut into 2″ long pieces
2 cloves of garlic, roughly smashed
cooking oil (I used grape seed oil)
salt and pepper
garlic powder

what to do:

Butcher your chicken into pieces (breast, thigh, drumsticks, wings) – keep the middle back bone for chicken stock for another time (you can freeze it).
Season the chicken lightly with salt, pepper, and garlic powder.
In a baking dish, add grape tomatoes and garlic. Toss with 1 tbsp oil and season lightly with salt and pepper.
Preheat oven to 375 F. (350 F for convection ovens)
In a frying pan on medium-high heat, add 1 tbsp cooking oil. Add the ginger slices and green onions. Saute for about 1-2 minutes, until you can smell the aromas of the ginger and green onion.
If the pan seems dry add 1 tbsp cooking oil. Add chicken pieces to the pan, skin side down, you will have to do this in two batches (don’t overcrowd the pan or the chicken will steam instead of sear). Cook for about 2 minutes on each side, until lightly browned.
Transfer chicken to baking dish and place the pieces right on top of your tomatoes.
Pan sear the rest of the chicken just like step 5 (add more cooking oil too!). Once all the chicken is pan seared, place it evenly over top of the tomatoes and transfer the ginger and green onions over top as well.
Roast in the oven for 25 minutes – 35 minutes (convection oven is faster) – the tomatoes will pop and shrivel a bit, and there will be lots of juices at the bottom of the pan (great over greens or rice). Check one piece of dark meat to be sure it’s cooked (cut right near the bone and make sure the juices run clear).
Remove from oven and let it rest for about 10 minutes before serving. Enjoy!
perfect over hearty greens (e.g. kale) & rice