Carrot Ginger Soup

I was given a pdf copy of My Pinewood Kitchen in exchange for my review. I love cooking and I’ve been doing a LOT of it with being home so much. So, needless to say, I’m getting bored with my recipes and dying for something new.

This cook book looked healthy, hearty, and delicious. And I’ve not been disappointed!

I’ve been attempting to make a carrot soup that I like – and my last one was a major bust (as in, sorry kids, you don’t have to eat it) – so I decided to give this one a try. I definitely haven’t tried one with an apple in it before, so I was quite curious as to how the added sweetness would taste.

Short On Inspiration While Dining In? My Pinewood Kitchen Dishes Out Some Quarantine Cuisine Tips

With COVID-19 keeping us at home more and shopping less, home chefs need to get creative while cooking tasty, healthy meals for their entire family. Chef and author Mee McCormick is an expert: she healed herself of Crohn’s disease, gut issues, and other immune system challenges with whole food recipes when doctors couldn’t help her.

The mom/rancher/restaurateur can share tips for “quarantine cuisine” when you’re hankering for variety in your meals but you’re short on ingredients and inspiration. Perfect for social distancing, many of her recipes are made with items you probably already have in your pantry (for example, her Black Bean Chicken Chili and Immune-Boosting Chicken & Quinoa Soup); she can teach home cooks how to repurpose items to reduce food waste (cilantro pickles, anyone?), and reveal the healthiest foods you need in your pandemic pantry.

My Pinewood Kitchen: A Southern Culinary Cure offers more than 100 gluten-free, whole foods recipes that can be customized for Keto, Paleo, or vegans, making it a truly “all-inclusive” eating plan for the entire family. From smoothies, soups and salads, to dinners and desserts, every recipe is gluten-free and gut-friendly.

•    Curb Your COVID Anxiety with healthy chocolate with Mee’s Chocolate Avocado Mousse & Five-Ingredient Fudge Cups
•    Soups for Social Distancing – Black Bean Chicken Chili and Immune-Boosting Chicken & Quinoa Soup (nutritious, delicious, and they use what you likely have in your home already!)
•    Plenty of plant-based offerings
•    Reduce Waste: Learn how to make cilantro pickles from cucumbers, sweet potato chips from sweet potatoes, a falafel burger from canned chickpeas, and how to make your own healthier ketchup and mayonnaise if you run out
•    10 Gut-Friendly Foods for your Pandemic Pantry

Mee McCormick is a rising Southern culinary and wellness innovator, restaurateur, author, TV cooking personality, farmer, rancher, wife and mother. She splits her time between Nashville and nearby Nunnelly, Tennessee; a tiny, unincorporated community in Hickman County, which is also home to her biodynamic farm and restaurant Pinewood Kitchen & Mercantile.

Mee authored her first cookbook My Kitchen Cure, which led to wild success and a book deal with HCI for her second cookbook My Pinewood Kitchen, published on April 14, 2020. She frequently appears on Today in Nashville, and she participates in nationally-recognized food festivals and events, spreading the same level of care and hospitality to audiences everywhere that she has become known for throughout the state of Tennessee. Visit: or

My Pinewood Kitchen: A Southern Culinary Cure/130+ Crazy Delicious, Gluten-Free Recipes to Reduce Inflammation and Make Your Gut Happy
By Mee McCormick
Released: April 2020/ $26.95
ISBN: 9780757323522
Available wherever books are sold

There are some absolutely amazing recipes in this book! Think terrific and tasty family meals, and the Carrot Ginger Soup did not disappoint!

Carrot Ginger Soup


3 tablespoons extra-virgin olive oil or ghee

1 large white onion, diced

3 cloves garlic, minced

2 tablespoons grated fresh ginger

1. pounds carrots

1 apple, chopped and skin on

4 cups Chicken Bone Broth (page 120) or Vegetable Broth (page 121) – directions in the cookbook

2 cups water

1/4 cup raw cashews

3/4 cup full-fat coconut milk

1 tablespoon miso

Sea salt (to taste)

Freshly ground black pepper (to taste)


1) In a large saucepan over medium heat, heat the oil or ghee. Add the onion and sweat until soft. Add the garlic and ginger, and cook for about 3 minutes.

2) Add the carrots, apple, broth, water, and cashews. Bring to a boil and then simmer, covered, for 20 minutes. Allow to cool.

3) Transfer to a blender or food processor. Add the coconut milk and miso paste. Blend until smooth. Season with salt and pepper, to taste. Serve warm.

Incredibly easy and delicious! I paired this with some leftover ribs and steamed broccoli for an absolutely amazing dinner with the family!

Favorite Flavors of Ireland – Recipe & Review


I was so excited to try out this new cookbook in preparation for St. Patrick’s Day. I love cooking, but haven’t tried out a lot of Irish recipes.

I was actually surprised at how simple the food is. There’s a lot of bread, meat, potatoes, cabbage, and carrots in this cookbook. I found so many recipes that I like that it was hard to pick one to share. I’m all about the basics and ingredients that I know how to use. This cookbook is awesome and has so many different and delicious ways to make all of your classic Irish foods.

IMG_20160222_180908463I tried out Soda Bread (which is not only tasty but super easy!), Champ Potatoes (basically mashed potato deliciousness), Carrot Cake with Cream Cheese Icing (DELICIOUS!, luckily, I’m the only one in my family who likes carrot cake, so I got to eat it all), and Carrot Soup. Next on the list to try is Cheese Potatoes, Blueberry Muffins, and Rib eye.

I finally decided to share the carrot soup recipe because this is my kid’s favorite – I think it’s delicious as well. For some reason my 5yr old has this great love of carrot soup, so I’ve tried out many, many carrot soup recipes. This recipe is simple, and honestly the best tasting carrot soup I’ve made yet. She’s already asking me when I’m going to make it again!

Before I share the recipe, here’s the cookbook. Favorite Flavors of Ireland by Margaret M. Johnson. It also features Kerrygold Butter, which is way creamier than my usual Kroger store brand butter. It comes in a block, and I had no problem finding it at Trader Joe’s.


The book captures Ireland’s culinary beauty season-by-season, and includes more than 100 recipes. There’s a section of Spring recipes like Lamb with Port and Mint Sauce. Summer recipes like Fish ‘n Chips. Autumn recipes like Peppered Pork Loin Roast. And, Winter recipes like Shepherd’s Pie.

You can purchase your own copy of the book and find out more about it here.

The author, Margaret M. Johnson is author of ten cookbooks—Christmas Flavors of Ireland; Flavors of Ireland; The Irish Pub Cookbook; Irish Puddings, Tarts, Crumbles, and Fools; The Irish Spirit; The New Irish Table; The Irish Heritage Cookbook; Tea & Crumpets; Cooking With Irish Spirits; and Ireland: Grand Places, Glorious Food. As a food and travel writer she has contributed to publications in both the U.S. and Ireland including Intermezzo Magazine; SIP, For the Love of Drink Magazine: Cooking Light; Cara, the inflight magazine of Aer Lingus; Dublin’s Food & Wine Magazine; the Irish Echo newspaper; and to online sites such as, and She frequently appears at Irish food and cultural events, and when she’s not visiting her ancestral home in Ireland, she lives in Westhampton Beach, NY.

I’m thoroughly enjoying her Favorite Flavors of Ireland cookbook.

Carrot Soup with Bacon Bread Crumbs

Bacon Bread Crumbs
2 slices American Bacon
2 slices firm white sandwich bread
2 tbsp. chopped fresh flat-leaf parsley
freshly ground black pepper to taste

1 tbsp. Kerrygold Irish butter
1 tbsp. extra virgin olive oil
2 lbs./900 g carrots, peeled and sliced
1 large onion, chopped
1 tbsp. minced garlic
10 whole cloves, wrapped and tied in cheesecloth
4 cups/1 L homemade chicken stock or canned low-salt chicken broth
1 tbsp. fresh lemon juice
Pinch of sugar
salt and freshly ground pepper to taste
6 tbsp. heavy cream
Minced fresh flat-leaf parsley for garnish

  1. To make bread crumbs, in a medium skillet over medium heat, cook the bacon for 7 – 9 minutes, turning frequently, or until crisp. Transfer to paper towels to drain. Discard all but 2 tbsp. fat from the pan.
  2. In a food processor, pulse the bread 8 – 10 times to medium-fine crumbs. Transfer bread crumbs to bacon fat and cook, stirring occasionally, for about 8 minutes, or until golden. Transfer to a small blow.
  3. Pulse the bacon in the food processor to fine bits and stir into the bread crumbs. Stir in the parsley and pepper. Set aside.
  4. To make the soup, in a large saucepan over medium heat, heat the butter and oil. Add the carrots, onions, garlic, and cloves and cook for 8 – 10 minutes, or until the vegetables are soft but not browned.
  5. Add the stock or broth, cover, and simmer, stirring occasionally, for about 30 minutes, or until the carrots are very soft. Remove the soup from the heat and let cool for 10 minutes. Discard the cloves.
  6. Working in batches, transfer the soup to a food processor or blender and puree until smooth. (or, puree in the pot with an immersion blender.) Return the puree to the saucepan over medium heat and stir in the lemon juice, sugar, and cream. Simmer until heated through and season with salt and pepper.
  7. To serve, ladle the soup into 6 shallow bowls and sprinkle with the parsley and bread crumbs.

I might add, that this makes a lot of soup! It re-heats well though, so we enjoyed carrot soup for a couple of days.

I received this product free for purposes of my review. All opinions are my own.



Food Friday – Glazed Carrots

IMG_1052I’m not personally a big fan of glazed carrots. I like mine raw with ranch, in a salad, or just eaten as a giant carrot stick. But my kids and husband prefer them glazed. Making glazed carrots is super easy, and since I’m on a roll on the blog with easy vegetables I’ll share another favorite recipe.

Glazed carrots

Carrots – sliced – as many as you want to eat, I do about 1/2 lb for my family of 5
1/2 Cup Water
3Tbsp Brown Sugar

Place sliced carrots in pan, add water and brown sugar and stir. Bring to a boil. Turn down and simmer – stirring frequently -about 30 minutes or until most of the water has cooked off and only a glaze is left.

For more easy vegetable recipes check out my:

Sauteed Squash

Green Beans

And my Crockpot Vegetable Soup


Food Friday – Mixed Veggies

I needed to use up a bunch of “leftover” vegetables. So I turned them into a vegetable medley. This combination of veggies was so colorful, and I love eating colorful foods.

IMG_09211 Carrot – sliced
1 Green Bell Pepper – chopped in 1/2 in pieces
2 stalks Celery – sliced
2 Green Onions – sliced
1 small bunch Cauliflower – cut in small pieces
2 small Radishes – sliced
1 handful fresh Spinach
2 Tbsp butter
Salt & Pepper to taste
Grated Parmesan Cheese

Warm butter in skillet over medium heat

Add all vegetables except for the spinach

Pan fry until veggies are to desired doneness. I like mine just a tad bit crispy still so about 7 minutes.

Add spinach and cook until spinach is wilted, about 2 minutes.

Season with salt & pepper to taste

Serve with Grated Parmesan Cheese on top.


Food Friday – Second CSA Box Recipes

I still have green onions to use up. That’s on my to-do list for this week. “Find Green Onion recipes that the kids will eat”. This could be interesting…

Did you know that soups are hard to photograph? Or maybe it’s just me. I feel like I need to take a class in food photography to do this right. Anyways…we already had a bunch of carrots in our fridge and we got some in our CSA box. My 6yr old has been begging to make carrot soup, and with all these carrots I agreed that this would be a good time to give it a try.


Carrot soup

1 lb carrots – peeled, and sliced into small pieces.
1 onion – roughly chopped
2 cloves garlic – chopped
2 leaves fresh basil
2 Tbsp oil (I used coconut oil)
2 Cups chicken stock

Place first 5 ingredients in a skillet and cook, with the lid on, over medium heat until carrots are soft. About 30 minutes.

Transfer to a blender and blend until everything is blended well. Add chicken stock and blend until well combined and to desired texture.

Pour into a large pan and heat on low for as long as needed. I just let mine simmer while I made the rest of our dinner.

This soup was surprisingly rich, I was going to eat a huge bowl and just couldn’t.



We had a few carrots left over so later in the week I made carrot sticks and red pepper sticks and we dipped them in ranch dressing – which is the kids favorite way to eat carrots.


Chocolate Dipped Strawberries

These didn’t make it to the end of the day. They were eaten up almost immediately.

First, wash the strawberries and then cut off their tops. I put my tops in a tupperware in the freezer for later use in smoothies.

There’s two reasons for cutting the tops off before dipping. First, I want the tops for smoothies. Second, the kids will ask me to cut the tops off before they will eat them, so I may as well cut them off first and have tops for my smoothies.

Next, I highly recommend a decent quality dipping chocolate. I found this Ghirardelli dipping chocolate and it’s awesome. You melt it on the defrost setting in your microwave and it melts in just a couple of minutes. It’s also basically room temperature after you melt it so I don’t have to worry about the kids burning themselves on hot chocolate or melting something I don’t want melted with my chocolate when I dip.

Then, dip away!

It dries fast, by the time I had finished dipping all the strawberries, I could pick up and eat the first ones I had dipped. And they were delicious!


CSA Week 2

Here’s what came in my second CSA box. Recipes for some of these items will be on the blog tomorrow!


Basil – I’m seeing lots of italian foods in my future! Did you know, basil is a spice that does better on the counter instead of the fridge. Just put it in a jar of water kind of like you would a flower, cover it lightly, and leave it out. It’ll keep longer. Not the most beautiful flower but it really does smell so good!

IMG_0689Kale, I really love kale. It’s one of my favorite greens. Plus I have a great recipe! (once again, come back tomorrow!)


Lettuce, luckily we love salads around here. This is such a big head! We’ve had a great spring for lettuce growing and it really shows.


More green onions, we got green onions last week as well. Apparently, it’s been a great spring for them. We don’t eat a lot of green onions so I’m struggling with what to do with them. I don’t mind them as toppings for salads, soups, tacos, etc. But no one else likes them, so I have to find a way to hide them when I cook with them. Check back tomorrow and see what I came up with.


More strawberries, they didn’t last long. We ate them up within hours of getting them home. They’re so sweet and juicy!


One green pepper. It’s pretty large, and looks delicious!


Carrots, my 6yr old has been begging to make some carrot soup. So we did, come back tomorrow and see how it turned out!

Au Gratin Cabbage Recipe

I tried out a new cabbage recipe last night. I like cabbage, my husband doesn’t like cabbage, and the kids find cabbage too hard to chew up if it’s not cooked really well. So I decided to try a Cabbage Au Gratin and see how that worked out.
The girls and I loved this recipe. The baby ate two helpings! I got it off of All Recipes and made a few adjustments based on people’s comments on the site. My recipe is below and you can compare it to the original if you’d like.


  • 2 cups shredded cabbage
  • 1/2 cup grated carrot
  • 1/4 cup chopped green onions
  • 2 cloves garlic minced
  • 1 egg
  • 1/2 cup heavy cream
  • 1 cup shredded cheese
  • salt and pepper to taste
  • 1/2 cup lightly seasoned breadcrumbs


  1. In a large skillet with about 1 tsp oil, saute the cabbage, carrot, onions, and garlic for 7 minutes or crisp-tender. Salt and pepper to taste. Transfer to a greased shallow 1-qt. baking dish. Sprinkle cheese over top.
  2. In a bowl, whisk together the egg and milk. Be careful not to whisk too much or the cream will thicken. Pour over the vegetables and cheese. Sprinkle with bread crumbs. Bake, uncovered, at 350 degrees F for 30 minutes or until a knife inserted near the center comes out clean.