Cooking and Foodie

  Ingredients 3 medium carrot, chopped 2 medium shallot (peeled and halved 3 inch piece of ginger (peeled and roughly chopped) 1/4 cup seasoned rice wine vinegar 2 tablespoon soy sauce  1 tablespoon sesame oil 1 teaspoon liquid honey ( heat in microwave if needed) 1/4 cup olive oil approx Add all ingredients except for olive oil. Blend in food processor or blender for a creamier dressing.  Add oil in a stream continue blending. 

  I used mozzarella for my toppings, you can use Parmesan . Toppings can be vegan or vegetarian just make sure ingredients will cook quickly or sauté ahead of time. You can use prosciutto.  Ingredients 4-5 carrots  1 1/2 cups Mozzarella cheese 1 egg  1 tsp garlic powder  Preheat oven to 400° Use good processor to blend carrots.  Mix all ingredients throughly, pour onto lined baking sheet. Form crust into a circle and Pat in place.  Bake crust for 15 minutes until edges are browned.  Remove and cool.  Spread pizza sauce on crust once cooled. Add thin sliced ham, sliced red onion mozzarella and sliced olives. Bake for 10 minutes until cheese is melted .

  Celery can be added. I didn’t as I was keeping it low sodium. You can use a large soup pot.  Ingredients 4 tbsp   salted butter 5-6 cartots chunked 1  large  potato  cut in large cubes  2   medium red onions  quartered 4   cups   chicken broth 1/4 cup heavy cream Chopped Chives Sauté all ingredients in an  enamel coated cast iron pot until all is browned .Add 1 carton chicken broth bring to boil then reduce heat to medium simmer for 45 minutes to an hour.  Use hand held blender once soup has cooled for 10 minutes. Blend until smooth. Swirl cream on top of blended soup, sprinkle chives on top.  Serve with butter and sourdough bread. 

  You can use any kind of cheese that you would like. I chose smoked Gouda and baby Swiss to do mine. I used a variety of mushrooms. Any mushrooms will be good in this dish  Ingredients 8 ounce package of frozen hashbrowns,-thawed and squeezed dry  2 Tbsp melted butter 1 tbsp onion powder 1 Tbsp garlic powder 1 egg Salt pepper   1 red onion, chopped  5 cloves of garlic, chopped  9 slices prosciutto  8 oz variety mushrooms  1 chopped red pepper  8 eggs,  1cup of heavy cream 8 slices smoked Gouda chopped 8 slices baby Swiss chopped  salt, and pepper 8 oz jar of marinated artichoke hearts chopped  Green onions chopped  Heat oven to 375° Max the hash browns,  the melted butter, salt, garlic powder,  onion powder and pepper in a large mixing bowl.  Pat the hash brown mix in spring form pan that’s been lined with parchment paper bake for 20 minutes. Sauté the onion, mushrooms, red pepper until softened. Mix i...