Roasted Sweet Potato Soup

We are at the beginning of yet another winter snowstorm (enough already! But… it’s only January…) and I am hoping to get through the next week or so without having to go out to the store. It’s a little dicey on the milk front, but I think that we will have enough to eat otherwise.

Honestly, it’s not as though we’re expecting a huge amount of snow (and I’m remembering the 2-1/2 feet we got in 2 days last February), but I washed the car recently. :) It’s a black car, and looked grey for the holidays because the temps were too cold to even think about dragging the hose outside.

Anyway, this is soup weather. A friend posted a recipe for Roasted Sweet Potato Soup with Fresh Rosemary the other day, and I though I’d give it a go.

She did remark, however, that she thought the soup was a little bland. My first inclination was to add a diced chipotle pepper, sub lime for lemon juice, and add some fresh cilantro in lieu of rosemary. Alas, I have no fresh limes or cilantro on hand. I did have a half lemon in the refrigerator, so I used that and made a few more changes.

Jack and I both thought that it was excellent soup, thick and very flavorful. I garnished with a swirl of thinned sour cream and some smoked paprika which I have to say is essential. Because I didn’t want to heat the big stove, I halved the recipe and used my toaster oven to roast only a pound of sweet potatoes. Not a good idea, I would have loved to have the leftovers tomorrow.

The original recipe used a crock pot, but I made it on the stovetop. Here is my version:

* Exported from MasterCook *

Roasted Sweet Potato Soup

Servings: 4

Amount Measure Ingredient -- Preparation Method

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2 pounds sweet potatoes -- peeled, cut in cubes

2 tbsp olive oil

1/2 teaspoon salt

1 small onion -- chopped

1 medium carrot -- chopped

1 stalk celery -- chopped

2 large garlic cloves -- finely chopped

1 1/2 teaspoons fresh rosemary -- chopped, or 1/2 tsp dried

1/2 teaspoon dried thyme -- crushed

1/4 teaspoon cayenne pepper -- (or 1/2 teaspoon for more spice)

1/4 teaspoon freshly-ground black pepper

3 cups low-salt chicken broth

2 cups water

1 tbsp lemon juice

2 tablespoons lowfat cream cheese

2 tablespoons skim milk

smoked paprika

In a bowl, mix the sweet potatoes with half the oil and half the salt. Spread the sweet potatoes on an oiled baking sheet and roast at 450F for around 20 minutes or until tender, stirring occasionally.

In the meantime, heat the rest of the oil at medium heat in a skillet. Add the onion, carrot, celery, garlic, chopped rosemary, crushed thyme, cayenne pepper, black pepper, and the rest of the salt and cook, stirring, for about 8 minutes or until the vegetables are soft. Add the broth, water, and roasted sweet potato cubes. Bring to a boil, cover, reduce heat to simmer, and cook for 20 minutes. Stir in the lemon juice.

In a food processor or blender (or, best, an immersion blender), puree the soup until thickened. Add water to think to desired consistency, if desired.

In a small cup, whisk the sour cream and milk together.

Divide the soup between 4 bowls, using a spoon place a swirl of the thinned sour cream on top, and sprinkle with smoked paprika.

Yield:

"6 cups"

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Per serving: 297 Calories (kcal); 11g Total Fat (2g Saturated); (28% calories from fat); 13g Protein; 48g Carbohydrate; 4mg Cholesterol; 391mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

A thought… I have a lot of pumpkins in the basement (2010 was a very good pumpkin harvest in the garden) and I just may try this soup next using pumpkin.

Potato & Kale Soup with "Sausage"

Happy New Year!

I've been absent for a while (holiday madness, among other lame and not-so-lame excuses), and will try to be better about posting.

While on vacation seventeen months ago (yes, I remember exactly when) our vegetarian friend Karla :) prepared a strata for breakfast and used a product I had never seen before, sausage-style recipe crumbles from Morningstar Farms. Breakfast was delicious, I thought that this imitation sausage tasted very much like the real thing, but I simply could not find the product in any stores. I looked in every grocery store around our area and also when visiting my parents and while on vacation, but nothing. I made it a habit over the past months to look for these, occasionally, while grocery shopping. And a few weeks ago, a Christmas miracle, I glanced in the freezer case in WalMart without much hope and saw, stacked on a shelf, a beautiful halo of gold light shining around a certain green package—the “sausage” crumbles I had been searching for!

A joyful time it was, indeed. In deference to others who may have been searching for the exact same thing, I held back and limited myself to 10 packages.

Textured vegetable protein, having the same taste and texture as crumbled Italian sausage, but with a mere 2.5 grams of total fat and no saturated fat per 2/3 cup serving? How can it be? Magic. There can be no other explanation.

Our favorite way to eat this (so far) is on pizza, but I made a soup today that was incredible—hearty and delicious. Also this is one of the very few soups that my husband deems “excellent”.

Sorry, Jenni, it has kale in it. But you can sub spinach, I’m sure. ;)

Chunks of potato and greens join the “sausage” in a thick broth spiced with ground chipotle. And cheese on top. Perfect for a winter meal. And really, perfect for any time because not only is this soup low in fat, it also contains 6 grams of fiber and 24 grams of protein, plus a nice 24% chunk of your total calcium requirement for a day, 145% of daily vitamin C and 102% of vitamin A.

Oh when will there be a delicious brownie to equal these nutrition readings? Hmmmm?

* Exported from MasterCook *

Potato & Kale Soup with "Sausage"

Recipe By: Vicci

Servings : 6

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 1/4 cups finely chopped onion

2 medium garlic clove -- minced

8 cups low-sodium defatted chicken broth

24 ounces white potatoes -- peeled and chopped

1/4 teaspoon salt

1 1/2 teaspoons dried Italian herbs -- crushed

1/2 teaspoon ground chipotle pepper -- (can sub smoked paprika for less spice)

3/4 pound kale -- washed, thick ribs removed, and chopped

1 1/2 cups Morningstar Farms Sausage-Style Recipe Crumbles

2 ounces Parmesan cheese -- grated

Heat oil in a large nonstick saucepan over medium-low heat. Add the onion and cook, stirring often, for about 5 minutes, or onion is tender and golden. Add the garlic and cook, stirring, for another minute. Stir in broth, potatoes, salt, and herbs and cook, partially covered, until potato is tender.

Using a potato masher or a large wooden spoon, partially mash the cubed potatoes in broth. Stir in the chipotle pepper then the kale. Return to a boil, reduce heat, and simmer (partially covered) for 8. Add the "sausage" and stir. Cook for an additional 10 minutes on medium-low heat.

Divide soup between soup bowls, sprinkle with Parmesan and, if desired, ground black pepper.

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Per serving: 289 Calories (kcal); 8g Total Fat (2g Saturated Fat); (25% calories from fat); 24g Protein; 31g Carbohydrate; 7mg Cholesterol; 1574mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

King Prawn Korma

Still cleaning out the freezers… :)

I am quite embarrassed to reveal that one recent dinner came as a result of my finding a bag of jumbo butterflied shrimp, in the bottom of the bottom-most basket in the biggest freezer, which had been there since July 2009. *blush* I’ve come across it on occasion, and was “saving” the shrimp for grilling, but I cleaned and covered our grill last week. I also thought that it probably should be cooked in a sauce since it may not have the best flavor or texture after being frozen for so long.

In one of my favorite cookbooks, Curry, Fire & Spice by Mridula Baljekar, I found a recipe for King Prawn Korma which fit the bill nicely. It was also a snap to make. The shrimp were surprisingly good, just a little tough, but the flavor of the sauce more than made up for it. I served the shrimp over rice with some vegetables also sautéed in Indian spices. I soooo adore Indian food! :)

* Exported from MasterCook *

King Prawn Korma

Recipe By: Mridula Baljekar

Servings: 4

Amount Measure Ingredient -- Preparation Method

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1 pound jumbo shrimp -- (about 10-12) Peeled and deveined; well-drained if

previously frozen

2 tablespoons plain yogurt

1 teaspoon paprika

1 teaspoon garam masala

1 tablespoon tomato paste

1/4 cup coconut milk

1 teaspoon chili powder

2/3 cup water

1 tablespoon canola oil

1 teaspoon crushed garlic

1 teaspoon grated ginger root

1 piece cinnamon stick -- 1"; halved

2 whole green cardamom pods

1 tablespoon chopped fresh cilantro

Mix yogurt through chili powder in a bowl. Slowly add water and whisk until combined. Season with salt, if desired. Set aside.

Heat the oil in a wok and add the garlic through cardamom and fry over low heat for 1-2 minutes (do not allow spices to burn). Pour in the yogurt mixture and bring to a boil, stirring occasionally. Add the prawns and cook, stirring constantly, until sauce starts to thicken and prawns are opaque.

Served over hot steamed rice, sprinkle with cilantro.

Source:

"Curry Fire & Spice: Over 150 Great Curries from India and Asia"

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Per serving: 197 Calories (kcal); 9g Total Fat (4g Saturated); (43% calories from fat); 24g Protein; 4g Carbohydrate; 173mg Cholesterol; 214mg Sodium

Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : I used lowfat yogurt and light coconut milk.

*I also stirred in 1/2 teaspoon of coconut extract just before serving to "punch up" the coconut flavor.*

*Note to Vicci the Forgetful-- place the coconut extract bottle on one of the dinner plates so you don't forget this step. :)

Also added red pepper flakes at the table.

Indian Spiced Kale & Chickpeas

My garden is a barren patch of land… except for the kale which is still going strong. Jack is not wild about it, and I am able to circumvent that when I add it to a soup or stew. But he does not appreciate kale when it is the “star attraction” of a recipe; which I why I saved this Eating Well recipe to make just for myself.

I had the opportunity the other day and made the Indian Spiced Kale & Chickpeas for lunch while he was at a meeting. I have to admit, though, that the kale was a bit too much as a main dish. Or it could have been served over rice. But, in any case, it was very good.

I followed the recipe and changed it buy adding additional cumin and garam masala, and also some hot curry powder. I just love Indian spices, and I could have upped the quantities even a bit more. I also added sautéed onion and tomatoes for both extra color and flavor.

Served with (Trader Joe’s) naan, it made a nice, filling lunch. I will make it again, but perhaps as a side dish.

Indian Spiced Kale & Chickpeas

4 servings, about 3/4 cup each

Active Time: 15 minutes

Total Time: 25 minutes

• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, minced
• 1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip)
• 1 cup reduced-sodium chicken broth, or vegetable broth
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garam masala, (see Ingredient note)
• 1/4 teaspoon salt
• 1 15-ounce can chickpeas, rinsed

Preparation

1. Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.

Tips & Notes

• Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
• 
  
• Ingredient Note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets.

Eating Well October/November 2005


My changes: I sauteed chopped onion in olive oil before adding the garlic; I added a chopped tomato about 2 minutes before adding the chickpeas; cumin and garam masala amounts were doubled and a little hot curry powder was added for heat.

Penne wiith Scallops and Shrimp

I am trying to clean out my freezers before the upcoming holiday season, and I'm amazed at what I am finding in there!

Last February we had a snowstorm and were without electricity for 10 days. We managed to save most of our refrigerated foods by transferring them to coolers, and the frozen foods by packing everything in snow in clean trash cans then burying the cans in snowdrifts. I would like to now pause in order to send Mother Nature heartfelt pleas not to put us through this torture during the coming (several) winter (s).

Anyway, when the power was finally restored and we were refilling the freezer I actually took notes as to everything that I put back in. Then I typed this list, and truly meant to keep it current. This lasted for about a month. Or two.

When I come home from shopping and am putting away groceries, it’s difficult to stop and catalog everything that goes into the freezer and refrigerator. And when I am cooking, I usually have to keep my mind on the recipe rather than updating the freezer list. That’s how it is. I make no excuses.

Anyway, back to trying to clear out the freezers.

We had spent several lovely autumn days last week working on outside projects. Although fall is an easier season than spring is around here, there still is painting to do, patio furniture and decorations to put away, the garden and flower beds to clear out and close up, etc. Dinner is rushed these days and since it gets dark earlier, I sometimes find myself putting away my tools by the light on the patio.

One evening, at 6pm no less, I dug through the freezer and found two small bags of shrimp, each a quarter full, and two bags of scallops (one bay, one sea), both less that a quarter filled. Hmmm. All I could think of was making it with pasta for a quick meal, and I put this recipe together. It was so good that Jack insisted I not only write down the ingredients in order to make it again, but that I not feel the need to make this when I only have bits of bagged seafood to use up.

I thawed the shrimp and scallops (there were more than there should have been for the two of us, and I didn’t even weigh them because we were starving) and once pasta is cooked, the tomatoes are chopped, the onion sliced and garlic minced, this meal goes together very quickly.

The whipping cream was added at the last-minute to give a little more “body” to the sauce and it worked great. I have discovered that I enjoy adding skim milk and just a teaspoon of heavy cream to my coffee in the morning rather than using sugary non-dairy creamers, so this normally lowfat kitchen has this particular ingredient (uncharacteristically) hanging about.

* Exported from MasterCook *

Penne with Scallops and Shrimp

Recipe By: Hunger & Desperation :)

Servings: 2

Amount Measure Ingredient -- Preparation Method

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4 ounces whole wheat pasta -- penne or rotini

1 tablespoon olive oil

1/4 cup onion -- thinly sliced

1 1/2 teaspoons minced garlic

6 ounces shrimp -- peeled and deveined

6 ounces scallops

1 cup diced fresh tomato

1 cup green peas, frozen -- thawed

1 tablespoon minced fresh basil

1 teaspoon minced fresh oregano

1/2 teaspoon hot pepper flakes

2 teaspoons cornstarch

1 tablespoon water

1 tablespoon whipping cream -- optional

2 tablespoons grated Parmesan cheese

2 tablespoons fresh parsley -- chopped

Cook pasta according to package directions. Drain, RESERVING 1/3 CUP COOKING WATER, and set aside.

Heat oil in a medium-sized nonstick skillet over medium-high heat. Add the onions and garlic, stirring constantly for 30 seconds, then add the shrimp. Stir for one minute; add the scallops and cook, stirring, for 2 minutes. Add the reserved pasta cooking water, and ingredients through hot pepper flakes. Bring to a boil. While the mixture is heating, mix the cornstarch and water. Once the mixture has come to a boil, turn the heat to medium-low and stir in the cornstarch liquid. Stirring constantly, add the whipping cream and stir until thickened a bit. Add the pasta and stir until heated through. Divide between plates and sprinkle with Parmesan and parsley.

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Per serving: 512 Calories (kcal); 14g Total Fat (4g Saturated); (24% calories from fat); 43g Protein; 55g Carbohydrate; 171mg Cholesterol; 375mg Sodium

Green Tomato Curry with Potatoes and Garlic

Sometimes you come across a recipe that is an immediate favorite, so delicious that it takes your breath away (well, almost), and you can’t wait to make it again. I was fortunate to experience this the other day.

I had a large tub of green tomatoes that I picked from the garden in the days preceding our first frost on Monday morning. Never having actually eaten one I had no idea what to do with a green tomato, but there were so many in the garden that I just had to pick them. I had originally decided on making a green tomato relish. We don’t eat relishes, but I figured that I could give them away as gifts (the recipe was very well reviewed). Then, at the last minute, I did an internet search and found a curry recipe that really knocked our socks off.

Green Tomato Curry with Potatoes and Garlic, found on the Simple Bites site, is from the book 660 Curries by Raghaven Iyer . It is extraordinarily easy and very quick and, most importantly, incredibly delicious. I made the recipe as shown below, but instead of 2 servings I increased it by 50% to make 3 (because Jack has a problem with what is called a “serving size” in many recipes, so he usually gets 2 servings). I should have made a double recipe. Or more. We were both very disappointed when we finished our dinner! :)

If you enjoy Indian cuisine, give this a try. I only wish that I could have posted this a month ago when most of the people with veggie gardens had green tomatoes, and I promise to pull up this post next year in late September.

By the way, it looks as though we will be enjoying this for several more meals as today I cleaned, chopped, and froze 10 pounds of green tomatoes!

I served our curry with steamed basmati rice, and can only apologize for the photo by explaining that the meal was much, much better than it looks (can’t do a lot with brown food, you know!).

Green Tomato Curry with Potatoes and Garlic

This recipe for Green Tomato Curry with Potatoes and Garlic from Raghavan Iyer's 660 Curries is incredibly simple and perfect for any unwanted green tomatoes. The browning of the garlic at the beginning may sound a little extreme, but as long as it doesn't burn, you'll be left with this gorgeous aroma that will deepen the flavor of each bite. It's all balanced by the green tomatoes, which help lend the dish some much needed acidity.

About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.

Ingredients

serves 2

• 2 tablespoons canola oil
• 4 garlic cloves, chopped
• 8 ounces russet potatoes, peeled, and chopped into 1/2-inch cubes
• 8 ounces green tomatoes, cores removed, sliced into 1-inch segments
• 2 teaspoons garam masala
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground turmeric
• 2 tablespoons cilantro, finely chopped

Procedures

1. Pour the oil into a large skillet set over medium-high heat. Add the garlic and cook until it is reddish brown, about a minute or so. Stir often. Make sure it doesn't burn. If it does, then start over.
2. Add the potatoes, tomatoes, garam masala, salt and turmeric. Turn heat down to medium. Stir occasionally, and cook for about 10 minutes.
3. Pour in a cup of water. Scrap the pan with a wooden spoon, dislodging any browned bits. When the mixture comes to a boil, cover the skillet, reduce heat to medium low and simmer for 12 to 15 minutes or until the potatoes and tomatoes are tender. Stir every few minutes or so.
4. You want the final sauce to be kind of thick, so mash up a few of the potatoes and tomatoes with the wooden spoon. Turn off the heat, stir in the cilantro, and serve.

*Vicci’s Notes: 2 servings? HA! I increased the recipe by 50% and should have doubled it. :)

Southwestern Pumpkin Burgers

I was scanning though some websites the other evening and came across a recipe on Eating Well which intrigued me. Southwestern Pumpkin Burgers. Imagine. I clicked off the site, but then a few minutes went back. I was planning to make pumpkin muffins the following morning and would have some canned pumpkin left over. I copied the recipe.

These were surprisingly good. Odd, yet good. In fact, Jack emphatically said that these were very good. Twice.

They were more on the line of falafel than a “burger”. Firm, crispy on the outside and soft inside, with a delicious flavor that was nicely accented with a large dollop of Trader Joe’s chipotle salsa. Eating Well, I apologize for snickering when I first saw the recipe…

The only change I would make would be to form the patties in an oval rather than a circle. Once it was placed in the flour tortilla there was a lot of tortilla left over on either side of the burger. Picky, picky, picky… ;) I served these with sweet potato fries and it was an excellent lunch.

Southwestern Pumpkin Burgers

From EatingWell: Summer 2002

Colorful, spicy and fragrant, these delicious burgers are right in style with the contemporary fondness for Southwestern foods, especially when served with Fresh Tomato Salsa.

6 servings | Active Time: 1 hour | Total Time: 1 hour

Ingredients

• 6 teaspoons extra-virgin olive oil, divided
• 1 medium onion, chopped
• 1/2 cup finely chopped red or green bell pepper
• 1/2 cup fresh or frozen corn
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• Tomato Salsa, optional
  
• 1/2 cup canned unseasoned pumpkin puree
• 1/2 cup shredded Monterey Jack, or Cheddar cheese
• 1/2 cup toasted wheat germ
• 1/2 cup fine dry breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 6 8-inch flour tortillas, (soft-taco size)
• 2 cups shredded lettuce
• 
  

Preparation

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes.
2. Meanwhile, prepare Tomato Salsa, if using.
3. Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
4. Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)
5. Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce and Fresh Tomato Salsa, if desired.

Nutrition

Per serving : 331 Calories; 13 g Fat; 4 g Sat; 7 g Mono; 8 mg Cholesterol; 45 g Carbohydrates; 12 g Protein; 6 g Fiber; 638 mg Sodium; 407 mg Potassium

3 Carbohydrate Serving

Tips & Notes

• Make Ahead Tip: Prepare through Step 3. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.