Caramelized Carrot Soup

 Last week I used up a lot of the carrots we have been getting the past couple of weeks by making this Caramelized Carrot Soup.  I am sorry I am just now posting this . . . most of you have probably eaten your carrots by now.  Hopefully you can use this as a resource next time we get carrots!

We really enjoyed this soup.  Although, in true Cindy fashion, I made it WAY too spicy.  I don't know if I'll ever learn.  Kim posted another Carrot Soup recipe here, which also sounds awesome.  Next time give one of them a try . . . they won't disappoint!

I served this soup along side a grilled chicken salad, using up lettuce, tomatoes, and the rest of the carrots . . . a good, simple salad like this is among my very favorite things to throw together from the baskets we get.  I could eat a salad every meal of the day!

Caramelized Carrot Soup

Ingredients:

2 Tablespoons canola oil

3 cups thinly sliced onions (about 1 1/2 large onions)

2 Tablespoons sugar

1/4 teaspoon ground pepper

2 Tablespoons fresh ginger

10 carrots (about 1 1/2 lbs)

1 medium to large sweet potato

5 cups chicken broth

1 cup half and half (I used fat free and we thought it tasted great)

1/4 teaspoon cayenne pepper  (I used 3/4 teaspoon and it was way too hot for me!)

Directions:

1.  For caramelized onions, heat the oil in a large skillet over medium heat.  Add onion, sugar, and black pepper.  Reduce heat to low and cook covered for 30 minutes, stirring two times.  Add ginger, cook uncovered for another 20-30 minutes, stirring occasionally, or until the onion is golden brown. 

2.  Peel the carrots and sweet potato and cut into one inch pieces.  In a large soup pan combine the chicken broth, carrots, and potato.  Bring to a boil.  Once boiling, reduce heat and simmer covered for 40 minutes.  Add 2/3 of the onion, saving the rest to top the bowls of the soup with.  Puree in a food processor or blender until smooth.  Add half and half and heat through.  Season to taste with salt and pepper.

***Recipe source:  My dear friend, Cat P. gave this recipe to me in a recipe box my sweet Grandmother put together and gave to me at my bridal shower.

Hold the Marshmallows, Please- SWEET POTATOES

 Call me un-American, but I do not like the traditional sweet potatoes that are typically served at Thanksgiving. You know the ones, they're covered in brown sugar and marshmallows. Ick. And for all these years (30 plus!) I thought it was the sweet potatoes I didn't like (cause heaven knows I like marshmallows and brown sugar.) Turns out that's not really the case. Bountiful Baskets has given me the opportunity (several weeks in a row sometimes) to experiment with sweet potatoes and to realize that I really DO like sweet potatoes. Just not the Thanksgiving version.

So, if you feel the same way, but just feel that it is un-American to have a Thanksgiving table without sweet potatoes, then please, try these! YUM! They are so fresh and light and I think they would make the perfect compliment to your Turkey!

Roasted Sweet Potato Salad with Chili Dressing

Recipe from my Reader's Digest Magazine

4 medium sweet potatoes- peeled and cut into large sticks

1 large onion, preferably red, sliced

8 tbs. olive oil

salt and pepper

2 tsp. chili powder or to taste

juice of 2 limes

1 cup chopped fresh cilantro

1. Heat oven to 400*F. Put sweet potatoes and onion on large baking sheet, drizzle with 2 tbs. olive oil, toss to coat, and spread in a single layer. Sprinkle with salt and pepper; roast, turning occasionally, until potatoes are crisp outside and just tender inside and onions are soft and brown, 35-45 minutes. Remove from oven; keep on pan until ready to dress.

2. Meanwhile, whisk together the remaining 6 tbs. olive oil wit h chili powder, lime juice and a pinch of salt and pepper.

3. Toss warm vegetables with dressing and cilantro. Taste and adjust seasonings if necessary. Serve warm or at room temperature (or cover and refrigerate up to a day.)

ENJOY!

Sweet Potato-Coconut Soup with Spicy Relish

If you've been letting your sweet potatoes (yams . . . whatev.) from the past couple of weeks hang out in your fruit and vegetable basket on your counter just waiting for the perfect recipe, wait no longer!  This soup is SO GOOD.

I found this recipe months ago in the Parade Magazine that comes in my Sunday newspaper each week.  I've been holding onto it, just hoping and praying for some sweet potatoes in our basket.  I was SO excited when we finally got some.  And then it took me quite a few days to even make this soup because of my busy work schedule.  But let me tell you . . . it was definitely worth the wait!  Both my husband and I loved it and are looking forward to more sweet potatoes one day!

Sweet Potato-Coconut Soup with Spicy Relish

Serves: 4

Spicy Relish Ingredients:

1 Tbsp canola oil (we used olive oil)

1 Tbsp unsalted butter

Pinch of red-pepper flakes

1/2 small sweet potato, peeled and cut into a small dice

Salt and fresh black pepper

1/4 cup finely chopped fresh flat-leaf parsely (We used cilantro.  We aren't parsely fans but we LOVE cilantro.  We thought it was a delicious substitute!)

Sweet Potato-Coconut Soup Ingredients:

1 1/2 Tbsp canola oil (again, we used olive oil . . . so much better for you!)

1 small red onion, chopped

2-inch piece of fresh ginger, grated

Pinch of red-pepper flakes

3 cups homemade chicken stock

1/2 cup water

1 1/2 lbs. sweet potatoes, peeled and cut into a large dice

1 1/2 cups unsweetened coconut milk

1 Tbsp clover honey

Large pinch of ground cinnamon

Directions:

1.  For relish: Heat oil and butter over medium heat.  Add red-pepper flakes; heat for 10 seconds.  Add the diced sweet potato, salt, and pepper.  Cook, covered, stirring occasionally, until softened, about 15 minutes over medium-low heat.  Uncover, increase heat to medium-high, and cook until diced potatoes are golden brown, 5 to 7 minutes.  Transfer to a bowl; stir in parsley or cilantro.

2.  For soup: Heat oil in a saucepan over medium heat.  Add onion and ginger; cook until soft 5-7 minutes.  Add red-pepper flakes and cook for 30 seconds.  Add stock and water; bring to a boil.  Add sweet potatoes; bring to a simmer.  Cook until potatoes are soft, 20 to 30 minutes.  Cool for 10 minutes.

3.  Transfer mixture to a blender (or food processor) and process until smooth.  Return to saucepan; simmer over low heat.  Whisk in coconut milk, honey, and cinnamon.  Cook until thickened and warmed through.  Season with salt and pepper.  Ladle into bowls; top with spoonful of spicy relish.

 

GREEN BEAN Goodness

I was so pleased to find green beans in my basket on Saturday.  I love green beans cooked any old way, but this recipe is one of my favorites; especially this time of year, the flavors, just taste like fall to me. 

I found the recipe here on the weight watcher's site, but I switch it up by adding more veggies (the original does not call for green beans! crazy if you ask me!) and using sweet potatoes instead of white potatoes. 

(this is the picture on the weight watchers site and yours will look even yummier since it will have green beans and be smoothered in sweet potato goodness!!)

Classic Shepherd's Pie
Ingredients

Sweet potatoes, peeled and cut into 2 inch pieces (I used about 8 of the tiny BB sweet potatoes)
1/4 cup light sour cream
1 T butter
1 tsp olive oil
1 C onion
4 medium carrots, peeled and diced
2 stalks celery, diced
1 pound ground turkey
green beans, ends removed and broken into bite size pieces (use as many as will feed your family)
4 T flour
1 t rosemary
1 t thyme
1/2 t salt
1/4 t black pepper
2 C chicken broth

1) Preheat oven to 400 degrees.

2) Cover Sweet potatoes with water, set heat to high, and bring to a boil.  Reduce heat and simmer about 15 minutes, until fork tender.  Drain, add sour cream and butter.  Mash until smooth, set aside.  *I use my kitchen-aid to mash my potatoes.  It gets them super smooth and creamy.

3) Meanwhile, heat oil in pan, add onions, carrots, and celery; cook until soft.  Add the ground turkey and cook until browned.  Add the green beans and let cook for a few minutes.  Add the flour, and all seasonings, stirring to coat all veggies and turkey well.  Add the broth and bring to a simmer; simmer until the mixture thickens. 

4) Transfer the turkey mixture to a 9x13 pan coated in non-stick spray.  Spread mashed sweet potatoes over the top.  Bake until bubbly; about 30 minutes.  **Let sit for about 5 minutes after done cooking.  My family is usually starving by the time I finally get dinner made, and we don't usually let it sit.  It's a little soupy.  It still tastes just as good, just not as appetizing! 

MMMM, good. 

Even my 2 year old said, "Mom, I like that orange stuff!" 

{Just a reminder there are only only 2 more days to enter our GIVEAWAY...}

It's not too early to be planning my Christmas dinner is it? 

Because I totally have it planned and it's all centered around these babies; Ham Stuffed Apples. 

My husband loves the whole ham, potatoes, sweet potatoes, roll, kind of holiday meal and I just don't. I make it (or truthfully, my sister in law makes it) cause it makes him happy.  But with these babies, we'll both be HAPPY! 

I would suggest having the ingredients for these around so that the minute you get your basket on Saturday morning (which always seems to have apples), you can whip these up and make yourself and your loved ones happy as well. 

I already warned my husband that we might be eating these weekly.  Yes, I liked them that much. 

Here's the original recipe and here's what I did:

Ingredients:

6 apples (I used Jonathan)

2 cups cubed cooked ham

1/3 C craisins

3 T brown sugar

1/3 C chopped pecans, toasted

2 T butter, cut into pea sized pieces

apple juice

 

1. Cut the tops off the apples and scoop out the core reserving some of the fruit, Be sure to leave a thick shell to hold the stuffing. I used a teaspoon to do this. 
2. Preheat the oven to 350 degrees.
3. Put approximately 1 cup of the removed apple, cut into small pieces, in a mixing bowl and combine it with the ham, butter, raisins, pecans and brown sugar; mixing the ingredients well.
4. Spoon this mixture into the cored apples, pushing it down into the apple. Place them in a baking dish that has been coated with non-stick spray. Use a tablespoon to put more of the mixture on top so that they are heaping.
5. Pour the juice over the apples and bake for 35 minutes, basting occasionally with the juice.

Serve mashed, roasted, baked?, BB potatoes/sweet potatoes and a green salad. I made mashed potatoes.  The secret to those is to add a little reduced calorie cream cheese along with a little butter and milk. 

And just so you know, these taste just as good for breakfast. I know because I had one this morning.  :) 

Not Just for Thanksgiving Anymore...SWEET POTATOES/YAMS

 

Meet my husband. Mr. Meat and Potatoes himself. As you could probably guess, he loves a meal loaded with protein (of the MEAT variety!) And he doesn't like sweet potatoes. AT ALL. But, guess what? He loves these Sweet Potato Burritos. So, if you're hesitant about trying them, take it from this guy...they're amazing!

Addictive Sweet Potato Burritos

Serves/Yields: 12 huge burritos
Prep. Time: 30 min
Cook Time: 20 min

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans or black beans, rinsed drained and mashed (I prefer black)
1 cup broth
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard, brown or Dijon is best
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes or yams
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat oil in a medium skillet, and sauté onion and garlic until soft. Stir in chili powder, cayenne pepper and cumin. Then stir in mashed beans. Gradually stir in broth mashing and combining, and heat until warm. Remove from heat, and stir in mustard, and soy sauce. Combine with sweet potatoes.

3. Place mixture on warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. Brush with oil.

4. Bake for 12 minutes in the preheated oven, and serve.

These burritos freeze amazingly. Wrap in tin foil and freeze. When ready to cook from frozen, bake in a 350* oven for 30 minutes, while still wrapped in foil. Then unwrap and bake for another 10-15 minutes to crisp up.

A few hints:

*It takes a lot of sweet potatoes to get four cups. Depending on the size, I'd say anywhere from 8-12.  

*To get the cooked and mashed potatoes/yams, bake them in a 400* oven for about 45 minutes. Cut them in half and the insides will scoop right out. Mash.

*You can freeze the mashed sweet potatoes or yams to use another time. I store mine in the snack size ziplock bags in about one cup servings. 
*You could use any type of squash in this recipe and get very similar and fabulous results.