We all know that some days it’s harder than others to spend time in your kitchen.
Long hours at work. Kids to shuttle from to and from one after school activity to another. Pets to walk, commutes to drive, finding time to break a sweat and trying spend a few quiet moments with the love of your life can leave very little time for opening cabinets, pulling out some pots and pans and whipping up a meal fit for a king…
We get it.
We also understand the importance of preparation for those days when you just can’t muster up the energy to do much of anything except throw yourself down on the couch, grab the remote and catch up on the latest episode of Big Bang Theory.
Granted, we’re lucky (at least that’s what we try to tell ourselves). Tara isn’t able to work legally yet as the paperwork sits on someone’s desk in Ottawa so there is *extra* time spent in the kitchen. But let’s not fool ourselves. Most of the meals we’ve posted here are made in under an hour and very little prep time except for making sure the meat is thawed in time to use and the knives are sharpened for practicing our knife skills.
Truth be told, we don’t always feel like cooking either. But we do like to be prepared.
This is our freezer full of soup.
We make soups in large batches so on those days we just can’t muster up the energy there is still something easy to grab instead of picking up the phone and ordering delivery.
We also usually have homemade babaganoush in the fridge to eat with veggies (or our one true addiction right now: Homemade pita chips from the Mediterranean grocery store down the street…we know, we know it’s not Paleo but we always preach a 95/5 ratio on our food foundation and holy crap those chips are amazing!)
Below are the recipes for babaganoush and Roasted Beet Carrot Bacon Soup. Make both and stock up your fridge/freezer so the next time you just don’t want to cook, you don’t have too!
- 2 Large Eggplants
- Garlic – we used 4 cloves (add more or less depending on your tastes)
- Juice from 1/2 Lemon
- 2 tbsp Tahini
- 3 tsp EVOO (extra virgin olive oil)
- 1 tsp Cumin
Preheat oven to 400F.
To roast the eggplants, poke skin multiple times with fork then roast in oven for approximately 40 minutes. HINT: Every 10 minutes rotate eggplant so it roasts evenly on all 4 sides. After 40 minutes the eggplants should be nice and soft. Put in bowl of cold water to cool then peel skin from eggplant.
Dice eggplant and put in food processor or blender.
Add lemon, EVOO, cumin and tahini then pulse/blend until smooth.
This is best served cold so make sure it sits in the fridge for a bit before serving.
Roasted Beet Carrot & Bacon Soup
- 6 – 8 Slices of Bacon
- 3 – 4 Medium Beets
- 6 – 8 Medium Carrots
- 1 Onion
- Garlic (we used 6 cloves)
- 4 – 6 c of preferred liquid to cut soup (Chicken/Vegetable Broth, Almond Milk)
- 2 – 3 Tbsp Minced Ginger
- 1 – 2 tsp Olive Oil
Preheat oven to 350F
Wash beets and carrots and prepare for roasting. For the beets we washed then cut the skin off. For the carrots we just washed but left the skin. This is a personal preference. Toss in olive oil to lightly coat then roast in oven for approx 20 minutes.
After 20 minutes add onions/garlic and continue roasting until beets / carrots are soft (another 20 minutes or so).
While roasting cook bacon in frying pan until cooked to your preference, drain and set to the side. Warm your liquid in saucepan and add minced ginger.
When beets and carrots are roasted to perfection, in small batches blend with stock in food processor or blender. If you’re lucky and have a submersion blender you can just put everything together and blend to your desired texture.
To serve you can keep a few pieces of bacon out of soup and crumble on top or shred some carrot as topping. The color of the soup is pretty banging! So the carrot really pops.
The really cool thing about this soup is it’s pretty amazing served hot OR cold.
Now that’s good eatin’ folks!