Rebel Storm Rider and a recipe (!) by Jennifer Macaire

I’m excited to host Jennifer Macaire and her newest release on my blog. She was kind enough to share a recipe with me and my readers – how cool is that!

Now on to the intergalactic herders and their story:

When intergalactic herders Carl and Ruby Cadet find a Raider baby in a wrecked spaceship, they decide to keep her as their own daughter. Raiders are considered the scourge of the galaxy and the Federation, never having captured a Raider alive, demands they give her up. When Carl and Ruby refuse, the Federation declares them outlaws and sends Raider hunters after them.
The hunters have been given an order: capture the baby alive but eliminate Carl and Ruby if necessary. Despite the danger, the young herders decide to go rogue and flee. Their only hope of saving themselves and the baby Raider will be the space-travelling horses, and the mysterious Horse Passages.

NOW AVAILABLE!
Rebel Storm Rider is now available here at Evernight Teen or as a kindle at Amazon.com. for 3,99$.
rebel-storm-rider-evernightpublishing-jayaheer2016-3drender-ereader-sml

It’s winter, and the Herders hunker down around the campfire. Soup is a favorite during winter months – root vegetables abound on the planets, and carrots are a favorite. What Herder doesn’t have a jar of peanut butter in his saddle pack ? (Allergies excepted, of course!) This soup can be made with or without the peanut butter – but if made without, you can use half a cup of heavy cream to make the soup delightful !
Bright carrot peanut butter soup to add sunshine to a cold gray day !
Ingredients

  • 1/2 1 large yellow onion, chopped
  • 3 cloves garlic, diced
  • 500g carrots, scrubbed (or peeled) and chopped (about 4 cups)
  • Salt and Pepper
  • 2 cups Veggie Stock + 2 cups water
  • 1/3 cup creamy peanut butter

Instructions

  1. Heat a large pot over medium heat.
  2. Dice onion and garlic. Add to pot with 1 Tbsp melted butter or oil. Add carrots and onions & cook for 5 minutes. Add garlic and wait until it’s golden.
  3. Season with a healthy pinch each salt and pepper, then add veggie stock and 2 cups of water and stir.
  4. Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).
  5. Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. (Cover with a towel in case your lid leaks any soup while blending.)
  6. Add peanut butter and blend thoroughly.
  7. Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp or so of brown sugar or maple syrup.
  8. Enjoy !You can find Jennifer Macaire’s blog here, and her author site is here!

That recipe came just in time for the colder months, didn’t it? I’m adding peanut butter on my next shopping list so I can try making the soup soon.

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