Recipes of the Month

March 2017

Carrot Ginger Tofu Soup

Ingredients:

4 (244 g)

1/4 (18 g)

4

2 tbsp (30 ml)

1/2 tsp

pinch

1 tbsp

1/3 cup (70 g)

2 cups (480 ml)

medium carrots, peeled, halved or 2 cups chopped

small onion, peeled, or 2 tablespoons chopped

small garlic cloves, peeled

oil

salt

white pepper 

chopped fresh ginger root or ginger paste

light silken tofu

low sodium vegetable or chicken broth

Directions:

  1. Place carrots, onion and garlic into the Vitamix container and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 4 or 5.
  4. Blend for 10 seconds or until chopped.
  5. Heat oil in a small pan and saute chopped ingredients until onion is clear and carrots are tender. Add a little broth, if needed.
  6. Place remaining ingredients into the Vitamix container, add sauteed ingredients and secure lid.
  7. Select Variable 1.
  8. Turn machine on and slowly increase speed to Variable 10, then to High.
  9. Blend for 3-4 minutes or until heavy steam escapes from the vented lid.

Recipe By: Vitamix

Previous Recipes

2017

January

February

March

​Lamb & Feta Sliders with Homemade Aioli

Vegetarian Lasagna

Carrot Ginger Tofu Soup

2016

January

February

March

April

May

June

July

August

September

October

November

December

​-

Chicken Breasts Stuffed with Prosciutto, Swiss Cheese and Baby spinach

Straccetti

Drunk Man's Chicken

Simple Summer Salad

Citrus Butter Tilapia

Mushroom Crostini

Potato, Mushroom & Leek Pizza

Grilled Tandoori Chicken

Southwestern Pumpkin Hummus

-

Diane's Black Bean Chili

2015

January

February

March

April

May

June

July

August

September 

October

November

December

Easy Hamburger Stroganoff

Chicken Merlot with Mushrooms

​Brandied Shrimp with Pasta

Red Wine Chili

Sangria's

Garlic Beer Steaks

Grilled Red Snapper & Veggie Skewers

Linguini with Mushroom and Olive Oil

2014

January

February

March

April

May

June

July

August

September

October

November 

December

Spinach Fettuccine with Ginger Chicken

Wine-Roasted Cornish Gane Hens

Coq Au Vin

Pork Tenderloin with Creamy Herb Sauce

Salmon Baked in Red Wine with Mushrooms and Bacon

Shrimp and Shells Piccata

Red Wine Beef Marinade

Chicken Monterey

Savory Beef Pie

Cod Stew with Red Wine

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Column 2

 

 

2013
January Wong’s Lettuce Wraps
February Halibut & Crab Marinated in White Wine
March Beef and Barley Soup
April White Wine Broccoli Casserole 
May Savory Pork
June Grilled Shrimp and Chicken with Pasta 
July Grilled Soy Fish Fillets 
August Fish Beer Batter 
September Swiss Steak Italian Style 
October Texas Style Chili 
November Beef Bourguignon 
December Red Wine Turkey Baste
2012
January Zippy Carrots
February Italian Sausage Soup with Tortellini
March Irish Lamb Stew 
April Hermits with Wine
May Red Wine BBQ Sauce
June Halibut with White Wine Sauce 
July  
August Salmon Tango
September Angel Chicken Pasta 
October Slow-Cooked German Short Ribs
November Pork Chops with Mustard Sauce 
December Mulled Cranberry-Apple Grog 
2011
January Gruner Schnitzel Recipe
February Argentine Beef Stew
March Irish Canadian Beef Stew
April Wine and Dijon Marinated Pork Loin
May Penne with Pancetta, Tuna and White Wine
June Portuguese Pork
July Scallops Au Gratin
August Salmons with Lemons, Capers and Rosemary
September Skillet Chicken Cordon Bleu
October Lover’s Loaf
November Herbed Mushroom Pate
December Lush Turkey and White Wine Turkey Gravy

2010
January Red Wine Meat Loaf
February Slow Cooker Chicken with Mushroom Sauce
March Chicken & Red Wine Sauce
April Sirloin Tips & Mushrooms
May Blissful Rosemary Chicken
June Parmesan Crusted Salmon
July Zippy Burgers (Made with Beer)
August Honey Grilled Shrimp
September Alfredo – Style Sauce with Fettuccine (Low-Fat Pasta)
October French Onion Soup
November Beef Stroganoff
December Turkey Red Wine Sauce