2 tbsp olive oil, divided
2 1/2 cups chopped yellow onions
3 cups coarsely chopped parsnips (about 1 lb)
2 1/2 cups coarsely chopped carrots (about 1 lb)
3 cups water
2 (14-oz) cans fat-free, low-sodium vegetable or chicken broth
1 cup thinly sliced parsnip
1 tbsp chopped fresh chives
Heat 1 tsp oil in a large pot over medium heat. Add the onion and cook until tender (about 10 mins). Add the parsnip, carrot, watter and broth; bring to a boil. Reduce heat and simmer for 50 mins or until veggies are tender. Remove from heat and let stand for 5 mins. Use a handheld blender to process until smooth. Stir in salt and pepper.
Heat remaining oil in a large skillet over medium-high heat. Add the parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle chips and chives over soup.
1 3/4 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk plus 2 tbsp
1/3 cup canola oil
2 tbsp brown sugar
1 cup finely diced apples
1 cup strong cheddar cheese, grated
3 tbsp cheddar cheese, grated
Preheat oven to 400 degrees. Prep your loaf pan by lightly greasing it with butter and then use a mixture of cornmeal and flour to dust the insides. About a spoonful of each will do.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a large bowl, mix together the milk, oil, egg and brown sugar until well blended. Pour in the diced apples and stir in the flour mixture. Add in the cheese in 3 handfuls--stirring between each. Dump the batter into the loaf pan and bake for 45-50 mins. Sprinkle the remaining cheese on top and cook for 10 mins longer until the cheese melts and the bread is cooked all the way through--use a wooden skewer in the middle to test doneness.