Recipe: Carrot Soup

Carrot Soup

★★★★

Makes: 6

Ingredients:

• 2 tablespoons olive oil
• 2 pounds carrots, peeled, sliced
• 1 large onion, finely chopped
• 6 garlic cloves, peeled (1/8 tsp = 1 clove)
• 1 whole clove
• 4 cups (about) canned vegetable broth or water
• 1 tablespoon fresh lemon juice
• Pinch of sugar
• 1/4 cup chilled whipping cream
• Chopped fresh parsley
• Homemade Croutons

Directions:

Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.

Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth. (Can be prepared 1 day ahead. Cover and refrigerate.)

Whisk cream in medium bowl just until slightly thickened, about 10 seconds.

Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley.

Nutritional Info:

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Source: http://www.epicurious.com/recipes/food/views/Carrot-Soup-1965

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Recipe: Gluten-Free Pumpkin Pancakes 3 Ways - Plain, with Apples or with Pecans!

Gluten-Free Pumpkin Pancakes 3 Ways - Plain, with Apples or with Pecans!

Cook Time: 25 minutes

Ingredients:

• 1 1/2 cups milk
• 1 cup pumpkin puree
• 3 eggs
• 2 tablespoons oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon vanilla extract
• 2 cups GF flour
• 4 tablespoons brown sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon xanthan gum
• Extra oil for cooking pancakes
• For Apple Pumpkin Gluten-Free Pancakes - 1 medium, cored, finely chopped apple
• For Pecan Pumpkin Gluten-Free Pancakes - 1 cup chopped pecans

Directions:

Plain Pumpkin Pancakes-Combine milk, pumpkin, eggs, oil, vinegar and vanilla in a medium mixing bowl and beat until smooth and creamy.

In a separate medium mixing bowl combine gluten-free flour, sugar, baking powder, baking soda, spices, salt and xanthan OR guar gum.

Whisk until thoroughly combined.Add dry ingredients to wet ingredients and stir just until combined.

Pour about 1/2 teaspoon cooking oil in a heavy skillet and heat over medium high heat. Pour 1/4 cup pancake batter into preheated skillet and smooth into a circle with a spoon. Cook each side of pancake until golden, about 2-3 minutes per side.

Add about 1/4 to 1/2 teaspoon oil to preheated skillet before pouring batter into skillet for each pancake. Serve warm.Yield- About 12 4-inch pancakes

Gluten-Free Apple Pumpkin Pancakes-Core and finely chop one medium apple (no need to peel.) Spoon pancake batter into preheated, oiled skillet. Sprinkle about 1 tablespoon chopped apple on top of pancake- one side only. Flip and cook as for plain pancakes.

Source: http://glutenfreecooking.about.com/od/breakfast/r/glutenfreepumpkinpancakerecipes.htm

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Psalm 22:27 & Philippians 2:10-11 (By Abigail)

Psalm 22: 27—“All the ends of the world shall remember and turn unto the LORD: and all kindreds of the nations shall worship before thee.”

Philippians 2:10-11—“That at the name of Jesus every knee should bow, of the things in heaven, and things in earth, and things under the earth; And that every tongue should confess that Jesus Christ is Lord, to the glory of God the Father.”

These verses tell us that at one point and time everyone will bow to the will of God. They will either see God as a loving Father or as a righteous Judge. It is up to us Christians to see that more and more people see God as their Father instead of as their Judge as the Bible mentions.