Gratitude with TBB

Carrot Soup with Zucchini and White Bean Fritters

July 29th - The Return of Simply Foodtastic, a guest post from Kyla

It is great to be back writing about the wonderful and exciting recipes we are trying out in our household.  I actually do miss having my blog (though you can still access it at simplyfoodtastic.blogpost.com) as there have been many recipes I have wanted to share with everyone over the course of the last few months.  I am loving this new blog idea, created by ma belle soeur Deena.

Last night, I tried out a couple of recipes that were in my Todays Parent magazine and I would like to share them with you today.  Everyone really enjoyed the recipes but I think it would have tasted even better with fresh garden carrots. Maybe when my carrots are ready to be picked I will try this recipe once more.  This is a great vegetarian meal to add to your weekly menu.  I encourage everyone to try at least 1 or 2 vegetarian meals a week to help lower their intact of saturated fat.  Don't be afraid to try new recipes or new foods.  The worst thing that could happen is that you won't like it.  If that happens, try something different for next time.


The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
~ Julia Child
“Cooking is one failure after another, and that’s how you finally learn.”
~ Julia Child


Carrot Soup

3 tbsp unsalted butter
6 cups sliced, unpeeled, scrubbed carrots (about 1 1/2 lb.)
1 cup sliced  yellow onion
1 tsp ground cumin
1 900-mL container sodium-free chicken stock
1 1/2 cups water
3/4 tsp salt
1 tbsp fresh lemon juice
1/4 cup plain yogurt
1/4 cup chopped cilantro

1. Melt butter in a pot over medium heat. Add carrots and onion.
2. Cover and cook, stirring occasionally for 10 minutes or until vegetables are soft and beginning to brown.  Add cumin and saute for 1 minute until fragrant. 
3. Add chicken stock, bringing to a boil and simmer for 10 minutes or until vegetables are very soft.  Transfer to a blender and puree until smooth.  
4. Return to pot, season with salt and lemon juice.  Serve soup warm or at room temperature, with a spoonful of yogurt and top with chopped cilantro.


Zucchini &White Bean Fritters

4 cups coarsely grated zucchini (about 4 small zucchini)
1 tsp salt
1 cup canned white pea beans, drained and rinsed well (I used white kidney beans)
1 large egg yolk
2 tbsp chopped fresh italian parsley
2 tsp finely chopped garlic
1 tsp grated lemon rind
1/2 cup fresh bread crumbs
1/4 cup canola oil for frying

1.  Toss zucchini with salt in a medium bowl and let stand for 5 minutes to draw out moisture. 
2.  Transfer to a clean kitchen towel and wring out any liquid. (It's important to squeeze it really well.)
3. Puree beans in a food processor, transfer to a bowl and stir in egg, parsley, garlic and lemon rind until well combined. 
4. Add zucchini and bread crumbs and mix until fully incorporated. Heat 2 tbsp oil in a large frying pan over medium-high.  Use your hands to press mixture into about 12 thin patties. 
5. Work in batches, and add remaining oil as needed, and fry the patties for 1 to 2 minutes a side or until browned and crisp. Drain on paper towels. 





Visit Simply Foodtastic for archived posts of Kyla's super meal planning tips

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