Coconut Carrot Soup

Coconut Carrot Soup is not something you would typically think to make without some prompting. But – It’s AWESOME!

The coconut milk makes it silky smooth, the honey adds a little sweetness and the orange/cumin flavor combo makes it different than any other soup you’d typically have.

Because the Coconut-Carrot soup is getting blended – you don’t have to spend a lot of time chopping everything perfectly.

This is a serious, rough chop kind of soup.

Like I said – It’s awesome. 🙂

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Carrot Soup
Print Recipe
Coconut Carrot Soup is not something you would typically think to make without some prompting. But - It's Awesome! The coconut milk makes it silky smooth, the honey adds a little sweetness and the orange/cumin flavor combo makes it different than any other soup you'd typically have. And because it's all getting blended, you don't have to spend a lot of time chopping everything perfectly. This is a serious, rough chop kind of soup.
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Carrot Soup
Print Recipe
Coconut Carrot Soup is not something you would typically think to make without some prompting. But - It's Awesome! The coconut milk makes it silky smooth, the honey adds a little sweetness and the orange/cumin flavor combo makes it different than any other soup you'd typically have. And because it's all getting blended, you don't have to spend a lot of time chopping everything perfectly. This is a serious, rough chop kind of soup.
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Instructions
  1. Heat your pot with a bit of oil
  2. Add all chopped veggies, spices & thyme Remember - 1. don't spend a lot of time chopping. This will get blended anyway! 2. Cumin can be strong, so go easy on that one. You can always add more later.
  3. Let cook 3-5min on medium-high heat, stirring occasionally.
  4. Add honey and let it caramelize a bit with the veggies (3-4 minutes)
  5. Add orange juice and let cook 2-3 minutes.
  6. Add vegetable stock & cook until carrots are very soft, stirring occasionally & seasoning with salt & pepper.
  7. Once veggies are soft, add 1 cup of coconut milk let cook for 5 more min.
  8. Use a blender or stick blender to emulsify soup.
Recipe Notes

Ingredients to prep ahead: 

  • All vegetables can be prepped ahead of time
  • When storing precut veggies, be sure to store them in an airtight container. You can also store them together based on the stages that they are used in the recipes. (i.e. onions/garlic in 1 container, squash/herbs in a separate container.

This is a great soup to make ahead and freeze in portions for a busy day in a the weeks to come.

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Classic Sausage & Peppers

As a native Long Island Italian girl, sausage & peppers was one of the things I watched my dad drool over as a kid. I never loved cooked peppers as a child, but when I began to cook myself, I created my own recipe and it is hands down, the best sausage and peppers you will ever have.

And, as with all my recipes – It’s simple and quick. No long cook time for this classical sausage & peppers dish.

This recipe uses the One Pot Meal technique of building & layering flavors.

As with all of me recipes, this is a guideline and should be adjusted to your liking. Feel free to play as you go and ALWAYS cook with your senses!

If you like this One Pot Meal, you should also try my Classic Chili recipe as well.

Classic Sausage & Peppers
Print Recipe
As a native Long Island Italian girl, sausage & peppers was one of the things I watched my dad drool over as a kid. I never loved cooked peppers as a child, but when I began to cook myself, I created my own recipe and it is hands down, the best sausage and peppers you will ever have. And, as with all my recipes - It's simple and quick. No long cook time for this classical sausage & peppers dish.
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Classic Sausage & Peppers
Print Recipe
As a native Long Island Italian girl, sausage & peppers was one of the things I watched my dad drool over as a kid. I never loved cooked peppers as a child, but when I began to cook myself, I created my own recipe and it is hands down, the best sausage and peppers you will ever have. And, as with all my recipes - It's simple and quick. No long cook time for this classical sausage & peppers dish.
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Ingredients
Sausage & Peppers
Garlic Ricotta Mix
Servings: people
Instructions
Sausage & Peppers
  1. Season & sear sausage links in a shallow pot until brown all over. Then remove links from the pan.
  2. Add enough Olive oil to coat the bottom of the pan & add onion & garlic to the pot. Season with salt & pepper. Allow to cook and slight brown.
  3. Add peppers & re season slightly. Allow to cook 2-3 minutes until tender.
  4. Add Honey (or carrots) and cook 1 more minute. *If adding carrots, allow to cook for a few more minutes to let them soften.
  5. Using your hand, crush the tomatoes in the can and pour into pot. Rinse the can with about a 1/2 cup of water and add to the pot. Re season with salt & pepper.
  6. Add sausage back into the pot & allow to simmer on medium-low heat for 15-20 minutes, stirring occasionally.
  7. Once sausages are cooked through, add chopped parsley & basil and cook another 5 minutes. Taste and re season if necessary.
Ricotta Accompaniment (Optional)
  1. Mix 2 T olive oil, 1 cup Ricotta, chopped garlic & parsley in a bowl. Season heavilty with salt & pepper. Can be served on top of the sausage and peppers to add a creaminess or served on toasty Italian bread. Either way - IT'S AMAZING!
Recipe Notes

Ingredients to prep ahead: 

  • Peppers, onion & garlic can all be chopped and stored together ahead of time. This can be done 1-2 days ahead as long as you store in an airtight container in the fridge.
  • Herbs can be rough chopped 1 day ahead. Store in an airtight container with a paper towel inside the container. This will help maintain low moisture.

As with so many Italian-American dishes, this one just gets better with time. I wouldn't recommend freezing, but you can definitely make a big batch and eat it through the week.

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Chili

This simple chili recipe is the easiest, most forgiving and delicious you will eat. Make 3 times the amount so that you can freeze batches of it for a rainy day!

Chili

Print Recipe

This is the easiest, most forgiving and delicious chili you will eat. Make 3 times the amount so that you can freeze batches of it for a rainy day!
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes

Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes

Chili

Print Recipe

This is the easiest, most forgiving and delicious chili you will eat. Make 3 times the amount so that you can freeze batches of it for a rainy day!
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes

Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes

Ingredients


Servings: people

Instructions
  1. If you are using protein, you will coat the protein with spices and sear off first.

    For shrimp & chicken, remove the protein from the pot & set aside after searing.

    For ground beef, just continue to the next step.

  2. Add chopped onion & garlic first and sweat for a few minutes.

    Be sure to season with salt & pepper during this step.

  3. Add the rest of your veggies of choice & spices and cook off a bit.

    Be sure to season with salt/pepper again.

  4. Add more if necessary spices & stir and cook another couple minutes.

  5. Add beer and let reduce for 3 minutes.

  6. Add canned tomato, cooked beans & if you want it a bit spicy you can chop some chilis (jalapeño, serano, etc.) & add that, too.

  7. Add chopped Kale & re-season to taste with salt/pepper. Simmer for 20 more minutes.

  8. Enjoy!

    Great served with pico de gallo, sour cream and lime as well!

Recipe Notes

As with all of our recipes, this one s meat to be cooked with your senses. The ingredient portions are forgiving and you can feel free to swap out ingredients for what you like best or have available.

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5 Spice Braised Pork Tacos

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.

Everyone’s familiar with Mexican flavors in tacos, but these 5 spice tacos use braised pork and Asian seasonings to knock it out of the park!

I can eat tacos for days, but 5 spice tacos are a welcome change of pace from the traditional Mexican flavors we all love.

I like to serve these 5 spice tacos with a big bowl of crunchy slaw on the side. You can swap in vegetables with whatever you have on hand.

Want a an even healthier version? Try swapping out tortillas for cabbage leaves! You get similar flavor and crunch with none of the carbs. (Even my kids love tacos in cabbage leaves!)

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and reseason as needed!

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.
5 Spiced Braised Pork Tacos
Print Recipe
I can eat tacos for days, but these 5 spice tacos are a welcome change of pace from the traditional Mexican flavors we all love. I sometimes will swap out tortillas for cabbage leaves. Even my kids eat it!
Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.
5 Spiced Braised Pork Tacos
Print Recipe
I can eat tacos for days, but these 5 spice tacos are a welcome change of pace from the traditional Mexican flavors we all love. I sometimes will swap out tortillas for cabbage leaves. Even my kids eat it!
Ingredients
Shredded Pork
Rice
Servings:
Instructions
Shredded Pork
  1. Preheat the oven to 300*F. Pat the pork butt dry with a paper towel, then rub all over with the 5 spice, salt and pepper.
  2. In a large Dutch oven or saute pan with a tight-fitting lid, heat 4-5 tablespoons oil until shimmering. Add the pork to the pan and sear until dark golden brown on all sides.
  3. Remove pork from the pan and set aside. Add the chopped onion, garlic, ginger and carrot to the pan. Char and slightly cook the vegetables, about 3-5 minutes, then remove vegetables from the pan and set aside.
  4. Deglaze the pan with bottle of beer, using a wooden spoon to scrape up any brown bits from the bottom of the pan.
  5. Place the pork back to the pan, and add in enough water to cover the pork by about 3/4, then add the charred vegetables. Cover the pan and set in the oven.
  6. Cook at 275-300 degrees for 3-4 hours, until pork is falling apart. (You should be able to put your fork in the pork and pull it apart without any resistance)
  7. Once cooked, let everything cool in the braising liquid. (I often make 1-2 days ahead and put the whole pot in the fridge to cool. If that is the case, just warm the pork up when you are ready to shred it.)
  8. Shred pork and strain braising liquid, discarding the vegetables. Then, add pork back to the strained liquid. You may need to reheat gently if it has cooled completely, but make sure the liquid does not boil while you are reheating.
Slaw
  1. Julienne all veggies, except Napa cabbage, in equal amounts
  2. Pick stems from cilantro & mint leaves and add to salad
  3. Season with salt & pepper & add lime juice to your liking
  4. Pick Napa Cabbage leaves for taco shells. You can cut out the core of the leaf for easier folding
Rice
  1. Saute garlic, ginger & onion in olive oil (Use a heavy amount of olive oil)
  2. Add rice and toast. If you need to add more oil at this point to coat the rice, do not be afraid to do so.
  3. Once the rice is a golden brown color, add 4 cups water and stir
  4. Bring to a boil, then reduce to a simmer
  5. Stir occasionally until rice is tender
Recipe Notes

If your rice is undercooked and all your water is absorbed, it is ok to add a little more water in the middle of the cooking process!

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