Recipe(tried): Yucatan Carrot Soup with Cumin and Lime, Spinach-Ricotta Pie

Good Morning,

Oh what a dreary Sunday this is...it is raining and overcast and more cold weather coming our way. Certainly not a day to be outdooors. Nevertheless, I love days like these because of all the catching up on reading I can do. Also, a great day to just loll about and watch movies to my heart's content!! And the best movies, in my opinion, are on Lifetime!!

If I had little ones, I would spend the day in their room making forts with sheets and having a grand old time playing with them and pretending we were castaways!!! I remember constructing Barbie houses with my sister on days like this when we were children. Back then, the Barbie Mansion wasn't even conceived of. But we would build one using the encyclopedia as walls, thread spools as end tables, endless assortments of small boxes for sofas and beds. Of course, Mom would also contribute by giving us scraps of materials to cover these furnitures. Wonderful mansions would be built!!! By the time the mansion and the convertible came out by Mattel, I was much too old to play with my beloved Barbie doll!!! So all of you with little ones, enjoy your play time with them, for time does have a way of flying away....

Since it is a rainy day, I thought, "Soup and a Spinach Ricotta Pie", 2 of my favorite nursery-style foods....these 2 recipes are tried and trues and very yummy!!

Here are the recipes!! Enjoy your Sunday!! Gina

Yucatan Carrot Soup with Cumin and Lime

2 tsps. olive oil
2 lbs. carrots, peeled and chopped (about 5 cups)
2 large leeks (white and pale green parts only, chopped, about 2 cups)
1 tablsp. chopped garlic
2 1/2 tsp.s cumin
1/2 tsp. crushed red pepper flakes
6 1/2 cups or more chicken broth
8 tablsp. sour cream
2 tablsp. lime juice
2 tablsp. fresh cilantro
2 tablsp. grated lime peel

Heat oil in a heavy pot over med heat. Add carrots and leeks, saute til leeks are soft but not browned, about 5 mts. Add garlic, aute 1 mt. Add crushed red pepper flakes and cumin and saute 30 mts. Add broth-boil-reduce and simmer till veggies are tender-35 mts. Working in batches, puree the soup and transfer to a large serving bowl. Whisk in the sour cream and before serving stir in the lime juice and sprinkle with cilantro and grated lime peel.

THIS IS DELICIOUS!!

SPINACH-RICOTTA PIE

1 (10 oz.) pkg. frozen chopped spinach
3 tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 large eggs
3/4 cup Parmesan cheese
2 cups ricotta cheese
8 oz. mozzarella cheese, grated
Dash oregano
Dash nutmeg
Salt and pepper to taste
1 unbaked pie shell

Cook spinach according to package directions. Drain well and set aside.

Heat oil in a skillet and saute onion. At the last minute, throw in the garlic. Stir well.

In a separate bowl, beat the eggs slightly, add the cheeses, mix well. Add the sauteed veggies and the spinach along with the spices, salt and pepper. Pour into the pie shell.

Bake at 375 degrees for 30-40 minutes or until set.

Enjoy!!