This month we present two of our favorite low-fat recipes. The first is a delicious Caramelized Carrot Soup, which you can make in a pressure cooker (Don’t be afraid!) . The second recipe is a different take on cooking salmon: it’s a Chia Soy Glazed Salmon recipe which has a savory and sweet flavor. It also lends itself to cooking in small portions, if you are cooking for one or for two.
Caramelized Carrot Soup Recipe
A pressure cooker is great to use in summer because it generates less heat in the kitchen. Adding baking soda will help the carrots caramelize by making the mixture more alkaline.
5 cups raw peeled carrots, 2” long
1/2 cup melted butter
1/8 cup of water
3/8 tsp. baking soda
Optional 2 1/2 cups carrot juice
Peel and cut carrots lengthwise into 2” quartered sections. Optionally use only center cores of carrots to make a sweeter soup. (Overkill probably)
Melt the butter an open pressure cooker then add water and baking soda. Then add carrots, stir them until coated with butter to prevent burning.
Start the pressure cooker. When pressurized set timer for 20 minutes. Shake the pressure cooker now and again to prevent sticking.
Cool down pressure cooker and remove carrots. Blend them in a blender to a smooth puree. Transfer to bowl. Optionally strain the puree at this point.
Optionally you can boil the 2 1/2 cups carrot juice. Use this juice to thin the puree if you want to. If you don’t have carrot juice and you want to thin puree, you can use water.
Optionally you can also mix in more butter at this point and salt to taste. But try it as is before adding more calories.
Sprinkle coconut foam or shredded coconut, or just add some nutmeg or cinammon on top. Can serve warm or cold.
(This recipe is a simplified version of Modernist Cuisine recipe)
Chia Soy Glazed Salmon Recipe
If you are cooking for one, consider slicing a salmon filet up into strips as soon as you purchase it and freezing what you can’t eat immediately– each meal portion in its own small bags. That way you can try out different recipes when you thaw out your salmon portions from the freezer.
Chia seeds are all the rage now for their health benefits. Try them on this quick salmon recipe:
3 tbsp. brown sugar
2 tbsp. reduced sodium soy sauce
1 tsp. rice wine vinegar
1 tsp. chia seeds
Combine brown sugar, soy sauce, rice wine vinegar. Place salmon filet into a freezer bag and pour soy sauce mixture over fish. Let salmon marinate for 15 minutes. Turn oven on to broil. (Heavy-duty toaster ovens that have a broil setting can be cooler to use in Summer but keep a keen eye on them due to fire risk! Unplug when not in use.) Cover cookie sheet with foil and (optional) spray with cooking spray. Remove salmon from bag and place on top of foil. Broil for approximately 10 – 15 minutes, until fish is thoroughly cooked and flakes with a fork. Garnish with chia seeds. Enjoy!
(This recipe is a based on a pbfingers.com recipe)