My two daughters' recipe for Curried Carrot Soup

Curried Carrot Soup

Another winter vegetable dish for the frugal kitchen.

When my kids find recipes that they do very well, I learned early on that I should just step back and let them "own" that recipe. Why stomp all over their success by making a recipe that they've learned to do very well?!

My two daughters have a cake with caramel sauce and fudge topping that is "theirs".

They do biscuits much better than mine.

And they have this tasty carrot soup recipe that they make for family dinners, every so often.

It's super frugal, calling for carrots, curry powder, onion, broth, oil and water. That's it!

I wish I had photos to share the how-to's. But when the kids are working in the kitchen, I make myself scarce!

Here's the link:
Curried Carrot Soup

Using canned tomatoes for a side dish in winter

More winter vegetable dishes, using what I have on hand.

I don't buy a lot of canned vegetables, mostly because we don't have the amazing deals on canned veggies, such as in other areas of the country. But I do buy canned tomatoes and canned corn. The canned tomatoes, I buy in #10 cans, by the case (6 large cans), as tomato paste, diced tomatoes and whole, stewed tomatoes.

Once a large can is open, I freeze whatever I don't use, in portions large enough for family meals.

This is one side dish that we really enjoy. It goes well with many of our entrees, from rice and beans, to veggie burgers, or, ham or turkey meals.

Just before adding the topping. I used Swiss chard in this batch.

Tomato-Vegetable Medley

1/2 large onion, sliced
1 tablespoon vegetable oil
1 clove of garlic, minced
2 cups of diced, canned tomatoes, in their juice (equivalent to a 14.5 oz can)
1 cup of any frozen, leafy green, such as Swiss chard, spinach or kale
1 cup frozen, shredded zucchini (totally optional, but when I want to up the vegetable content of dinner, I add this)
1/4 teaspoon dried oregano
1 tablespoon minced fresh or frozen basil, or 1/2 teaspoon dried
pinch salt
pinch red pepper flakes, if desired

optional topping:
1 cup bread crumbs
1/4 cup Parmesan cheese
1 1/2 tablespoons olive oil
1/2 teaspoon dried Italian herbs (whatever I happen to have -- oregano, basil, rosemary, savory, marjoram)

In a large skillet, heat oil. Saute onions until translucent.

Add garlic and tomatoes. Simmer for 5 minutes, to reduce the liquids. Add frozen greens, and frozen shredded zucchini (optional). Bring back to a gentle boil. Reduce heat and simmer for 6-7 minutes. (The cooking times all depend on how liquidy you like your vegetables. Reduce the time for simmering if you prefer a saucier dish, cook for the stated time for a drier dish.)

Stir in herbs and seasonings. Cook for 2 minutes. Depending on which vegetables I use, it can be a bit soupy at this point. I sometimes serve this in small ramekins, just as is, along with the entree. Or, I toss it with cooked pasta or rice, for a grain and vegetable side dish.

But for a more finished side dish, I use the topping. Transfer the vegetables to an oven-proof casserole dish, at this point.

In a small bowl, combine the topping ingredients. Sprinkle over the vegetables. Place in a preheated 400 degree F oven. Bake for 10 to 15 minutes, until topping is browned and crisp.