Gingered Carrot Sweet Potato Soup

I bought a new cookbook.  I need another cookbook like I need another hole in my head.  But, it caught my eye and has SO many recipes that look tasty.  Today as I was making the kids lunch I popped this into the crock pot - so easy and so few ingredients.  Looks pretty strange for me, but we'll see!  I am on Weight Watchers, so this is a great recipe for me - only a few points per serving!

1 medium-large sweet potato

6 medium carrots

1 medium-large sweet onion

1 inch long piece of ginger

4 cups chicken or vegetable broth

salt and pepper to taste

Yogurt or heavy cream or creme fraiche - optional

Peel sweet potato and chop into 1 inch pieces.  Peel carrots an chop into 3/4 inch pieces.  Peel onion and chop into 3/4 inch pieces.  Add all vegies to crock pot.  Peel ginger and mince (or grate) into crock pot.  Add broth.  If using canned broth, hold off on salt & pepper to see if you need it. Cover and cook on LOW until veggies are tender 9-11 hours.

Turn off slow cooker, uncover and allow soup to cool a few minutes.  Puree in blender or food processor.  Obtain the smoothest consistancy possible, so let the blender go for a few minutes.  Check the seasonings and add salt and pepper if needed.  Serve hot or cold and garnish with yogurt or cream as desired.

Nancy's Take:  I wanted something this simple to taste wonderful!  I wanted to love it.  And, in a small dose I think it is good.  But, a big bowl is just too much.  I could see having it at a formal dinner as one of several courses.  But, who entertains like that???  I did bite the bullet and buy a stick blender and it was amazing!!  I can't wait to get more use from it.

Dave's Take: I've had versions of carrot soups before and I don't think I really care for soups from carrots.  The consistency reminded me of baby food.  The ginger in the soup was interesting and gave it a nice kick.  Nancy and I spoke about the potential of using this soup as some sort of sauce.  It might be rather nice over some rice or chicken.  I didn't ask for seconds.

Sugar Coated Pecans

I know the holidays are over and I should stop baking sweets.  But, I am going to Bunco tonight and need to bring an appetizer or dessert.  So, I wanted to make something where I had all the ingredients.  And, these just looked super easy.  Hopefully they won't be so good I eat them all on the car ride to Bunco!

1 egg white                                                    

1 cup brown sugar                                              

1 tablespoon flour                                             

1/8 teaspoon salt                                              

1 teaspoon vanilla extract                                    

2 1/2 cups pecans                                              

Beat egg white until foamy.

Slowly beat in the brown sugar mixed with flour.

Add salt and vanilla flavoring, then fold in pecans.

Transfer pecans to a greased baking pan and bake at 250° for about 45 minutes.

Nancy's Take: Well, I didn't eat the whole bag on the way to my party.  But, I did sneak a few.  They were yummy, but not exactly what I was looking for.  I'll try another recipe to see if that is a perfect match!  But, since the new year is here I might not be trying it for a while...........

Dave's Take:  I don't think I really like pecans so I don't think I really went into this with an open mind.  It's not that pecans taste bad, I wonder if it's because I think they are ugly looking.  In any event, I guess these were ok, but I don't think I would reach into a bowl and pick them out to eat them at a party.