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Our family is on a tight budget and I work hard to create a healthy meal plan for us. I create a monthly calendar of meals that we mostly stick to. We do go off the plan once in a while but our plan has helped us to eat at home more often, to eat as a family, and create healthier meals than we can receive in our local or fast food restaurants. All of these to me are win win reasons.
Sometimes, I get a little ho hum in my menu making and need help from companies like Mary’s Secret Ingredients. Mary’s Secret Ingredients helps me turn a same old, same old meal into something new and delicious that the family wants me to make again. This is a subscription box with delicious products to turn a simple meal into a fantastic meal.
My Fall box came loaded with goodies.
- Mom’s Popped Lotus Seeds this is a new to me snack that is delicious and low in calorie.
Nuts Over Fish this topping of crushed cashews and other tasty spices creates a whole new recipe for your fish. Your family will love you for changing it up.
POURfect is a measuring cup created by Randy Kaas when he lost his site. These helpers in the kitchen help you create less mess and an easier cooking experience. These products are dishwasher safe and microwave safe.
PS Seasoning & Spices is a four generation company dedicated to creating and mastering seasonings. Their Blueberry Pancake Mix is gluten free.
SuperSeedz are a no shell and made in small batches seed company. The Maple Sugar & Sea Salt seeds were my snack for a full week and I miss them dearly.
All of these goodies have introduced me to new products, new companies and new flavors. There was nothing in the box that my family didn’t enjoy. I also like that Mary’s Secret Ingredients sends information and recipes directly to your email, that incorporates the products they’ve sent you.
Warm the olive oil and melt the butter in it.
- Add the minced ginger and sauté on low heat for about 3 minutes until fragrant. Do not brown. Add the carrots and stir for 1 – 2 minutes. Add the wine and turn heat to medium high.
- Let the wine come to a simmer, after 1 or 2 minutes add the vegetable stock. Bring to a boil then reduce to a simmer, partially covered and cook until the carrots are very soft, about 30 – 45 minutes.
- Remove from the heat and let cool for at least 10 minutes, longer is even better.
- Puree the soup with an immersion blender. Season with salt and pepper. Serve hot, garnished with chopped cilantro and a few toasted and salted pepita seeds, if desired.