Carrot Soup, Roast and Hummus

My whole life I've lived with the story of how Brandon & I spilled flour all over the floor. Can sticky powdered milk be considered payback??

My first memories of gardening are from mom, but they weren't necessarily happy and fun-filled. I just remember a lot of weeds. Nevertheless, mom taught me thrift and self-sufficiency which guided me to start gardening on my own. Now, each September, David and I have more carrots than we know what to do with. This carrot soup is one of our favorite ways to use those garden carrots. I dedicate this soup to my thrifty, gardening mom.

Creamy Carrot Soup

1 c. chopped onion

2 (14.5 oz.) cans chicken broth

1/4 c. butter, cubed

1 t. ginger

4 1/2 c. carrots, cubed

1 c. heavy whipping cream

1 large potato, peeled and cubed

Salt and pepper to taste

In a heavy pan, sauté onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes, or until vegetables are tender. Cool for 15 minutes.

Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the cream, salt and pepper. Cook over low heat until heated through.

When mom comes to visit, she always makes me at least a couple batches of bread. And guess who gets the job of grinding the wheat??

Although this recipe is not in mom's cookbook, it came from mom. If you haven't been lucky enough to get this "Rump Roast" recipe from her, here it is. I've re-named this recipe "No-fail Rump Roast", because it comes out perfect EVERY time. No exceptions. Just follow the recipe as written, and don't try to sneak around it like... well... mom.

No-fail Rump Roast

Brown roast on all sides using a little butter and leave fat side up. Cover roast in big pot to within 2" of top with: 3 T. beef base, 2 T. chicken base and water. Sprinkle with pepper. Cover, place on top of stove, bring to boil, then turn down and simmer 4-5 hours. Juice is good for gravy or au jus sauce.

No, it's not homemade. But at least it's whole wheat.

And we don't have dad around to teach us polite manners,

like eating at the table and not the floor.

I had my first taste of hummus when we lived in Saudi Arabia. I can't remember how well I liked it back then, but now I can't get enough of it. I eat it with carrots, broccoli, etc., pita, or as a sandwich spread. (I got that last idea from Cheryl.) This is my favorite hummus recipe I've yet to find. You will love it as much as the expensively packaged stuff at the store.

Real Hummus

2 cloves garlic (I use fresh minced)

1 (19 oz) can garbanzo beans, liquid reserved

4 T. lemon juice (I use reconstituted)

3 T. tahini

1/2 t. salt

cumin to taste

2 T. extra virgin olive oil

Reserve the liquid from the garbanzo beans, then boil the beans in a pot of water for 20 minutes until softened. Cool slightly. Slip off skins. (This can be time-consuming but it makes all the difference. Do not skip this step!!) In a blender (or food processor), chop the garlic. Pour in garbanzo beans, lemon juice, tahini, salt, cumin and about 1/4 cup reserved liquid. Blend until creamy and well mixed. (You can vary the amount of liquid depending on preference. If refrigerated, the mixture will thicken slightly.) Transfer to a medium sized serving bowl and drizzle olive oil on top.

Dad... this one's for you. You'd never approve, but... oh well.

Like mother like son. You trained me (and now Max) well!

by Brenda, Barbara's daughter

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p.s. by Dee

When Brenda was here in Oregon in March, Scott transferred her camera pictures to disks for her. Because of that we have a selection of her photos. I thought this Black party was too cute not to add to the end of Brenda's post.

Aimee, and three friends, having a "Tea Party" with Levi as the waiter. What a great mom you are, Brenda!