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
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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
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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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No Bake, Nut Free Granola Bars

These no bake, nut free Granola Bars are super easy and will last you forever – or at least until you eat them all!

They are also PERFECT for making with your kiddos because you really can’t mess them up. As long as all the things stick together – you’re good to go!

For more easy snacks on the go, check out our Hummus Recipe too!

Granola Bars

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These no bake, nut free Granola Bars are super easy and will last you forever - or at least until you eat them all!

They are also PERFECT for making with your kiddos because you really can't mess them up. As long as all the things stick together - you're good to go!

Servings Prep Time
12 pieces 15 minutes
Passive Time
20 minutes

Servings Prep Time
12 pieces 15 minutes
Passive Time
20 minutes

Granola Bars

Print Recipe

These no bake, nut free Granola Bars are super easy and will last you forever - or at least until you eat them all!

They are also PERFECT for making with your kiddos because you really can't mess them up. As long as all the things stick together - you're good to go!

Servings Prep Time
12 pieces 15 minutes
Passive Time
20 minutes

Servings Prep Time
12 pieces 15 minutes
Passive Time
20 minutes

Ingredients
Granola Base

Added Ingredients (these are suggestions and you can add anything you love)


Servings: pieces

Instructions
  1. First combine date paste and oats. Use your hands to seriously smoosh the ingredients together and make sure they are totally incorporated.

    When you break the mixture in half you should see oats laced throughout the date paste.

  2. Add the honey & coconut oil and mix thoroughly. These ingredients will smooth out our base and get it ready for the flavorful ingredients

  3. Once you have mixed the base, add your other seeds/nuts/dried fruit and combine.

    If your ingredients are not sticking, then you need more date paste. Feel free to add as needed.

    If your mixture is too filled with date past and not balanced - ass more oats and seeds.

  4. Once mixture is done, line a baking sheet with parchment paper & press the mixture in the pan.

    Cover with parchment and press more.

  5. Place in the fridge for 20 minutes before cutting into bars.

    Kids also like to make their own shapes or balls. Simply use parchment to help shape and prevent sticking.

Recipe Notes

Pro Storage Tips:

  1. Making these granola balls in large quantities and packing them to go has saved us all on so many occasions. I love to individually wrap them in wax paper and store them in an airtight container to grab and go.
  2. Since all ingredients are dried, you can store them wrapped in your cabinet for weeks to come!

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Ponzu Sauce

Ponzu sauce is a tangy, salty sauce that is great with items like spring rolls, sushi or poke.

With only a few ingredients, this sauce can be made in large batches and kept in the fridge for (ever?) months. The soy sauce & citrus preserves the aromatics and you never really need to worry about it going bad.

*Transformation tip: add some to fried rice for extra flavor!

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!

Ponzu Sauce
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Ponzu sauce is a tangy, salty sauce that is great with items like spring rolls, sushi or poke. With only a few ingredients, this sauce can be made in large batches and kept in the fridge for (ever?) months. The soy sauce & citrus preserves the aromatics and you never really need to worry about it going bad.
Prep Time
10 minutes
Prep Time
10 minutes
Ponzu Sauce
Print Recipe
Ponzu sauce is a tangy, salty sauce that is great with items like spring rolls, sushi or poke. With only a few ingredients, this sauce can be made in large batches and kept in the fridge for (ever?) months. The soy sauce & citrus preserves the aromatics and you never really need to worry about it going bad.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Add all ingredients in an air tight container & shake
Recipe Notes

Remember: taste as you go and look for balanced flavors.

When tasting you should get an even amount of ginger & garlic. The honey should balance the saltiness of the soy & the citrus should be in the forefront, but not overwhelming.

If your sauce is too salty, balance with more honey and citrus juice. If it's too citrusy, add a bit more soy and drop of honey.

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Thai Marinated Chicken with Coconut Rice & Thai-Inspired Slaw

The marinade for this Thai chicken allows you to get a little creative in the kitchen, and the accompanying slaw is the same!

Use the proportions of the marinade ingredients below according to how much chicken you should make, and think about the final flavor of the dish; since this is both a marinade as well as the sauce the chicken cooks in, you have some room to wiggle a little with amounts and measurements.

Try to remember the balance of acidity (lime juice), salt (soy sauce) and sweetness (honey), with just enough fresh cilantro to open up the flavor and zingy ginger and garlic to add bite.  As with all Connected Chef recipes, we encourage you to use all your senses as you cook!

The coconut rice that goes with the Thai marinated chicken and slaw is also easier than it looks, especially when you think about the process of rice cooking. Cooking the rice in coconut milk gives it a creamy flavor that’s hard to beat, and it rounds out the entire dish nicely.

Toss the slaw together using whatever crispy, fresh vegetables you have on hand. Each of the different textures of the different vegetables will work well together, especially when you tie them together with a garlicky vinegar dressing.

This Thai marinated chicken and sides is one of my favorite recipes to teach in my classes, since it covers so many different aspects of the kitchen and requires you to use each of your senses throughout the entire process. It’s a great recipe to get kids cooking along with you!

Marinated Chicken, Coconut Rice & Thai Slaw
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This will be you GO TO dinner meal. Every client tells me how much this meal changed their life. Enjoy!
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Marinated Chicken, Coconut Rice & Thai Slaw
Print Recipe
This will be you GO TO dinner meal. Every client tells me how much this meal changed their life. Enjoy!
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Ingredients
Coconut Rice
Thai Slaw
Servings: people
Instructions
Thai Marinade
  1. Combine all marinade ingredients in a bowl and whisk: Start with soy sauce as the base, and then add each ingredient one at a time, tasting as you go.
  2. Add chicken to the marinade and set aside for at least 20-30 minutes while you prepare the rest of the meal.
  3. When chicken is ready to be cooked, sear in batches with marinade & season with salt & pepper
Coconut Rice
  1. Fine chop garlic, onion, ginger & sauté in pan with a heavy amount of oil.
  2. Add rice & toast (make sure there is enough oil to coat the rice)
  3. Once rice is toasted brown, add coconut milk & water
  4. Season heavily with salt & some pepper
  5. Once boiling, stir & bring down heat
  6. Stir occasionally until cooked through.
  7. **Be sure to be tasting rice as it cooks and adjusting seasoning. You can always add a bit of water if you need more liquid throughout the cooking process.
Thai Slaw
  1. Julienne all veggies (cut into thin strips).
  2. Pick herbs from stem & tear into slaw
  3. Dress with some lime juice, salt & pepper to taste.
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