Sweet Potato and Squash Soup

I can't believe this is the third squash soup recipe. It's the closest I have come to my favorite squash soup from the Carlin Club in Presque Isle, WI.  The cranberry sauce is a must!!!  The recipe came to me via Addie Halfmann, Food Writer - Cooking Consultant askaddie.T@charter.net "Fall Favorites 2004"

INGREDIENTS
1 T. butter
1 lg. onion, chopped
4 c. chicken stock or broth, divided
1.5 # peeled, deseeded, cubed butternut squash, about 1 medium
1/2 # peeled, cubed sweet potato, about 1 large
2 lg carrots, peeled and sliced
1.5 t. crumbled dried sage (1 used freshly chopped)
1/2 t ground mace (I didn't have mace se used a little ground nutmeg)
1/2 t ground ginger
1/2 t hot pepper sauce (I used less, definitely add this too taste)
Salt to taste
1/4 c. sugar
1/3 cup water
1 cup fresh cranberries
2 T orange juice

In a large Dutch oven over medium heat, melt butter. Add onion; cook, stirring frequently until softened and golden brown, about 10 minutes. Add 2 cups broth, squash, sweet potato, carrots, sage, mace, and ginger. Bring to a boil; cover, reduce heat to low and cook until vegetables are very tender, 25 - 30 minutes.

In a food processor or blender, puree vegetable mixture. In batches, if necessary, pulsing until smooth. I used an emulsion blender. (Can we made to this point 2 days ahead and refrigerated or frozen for 1 month.)

Return puree to saucepan, whisk in remaining 2 cups broth. Simmer gently until heated through. Season with hot pepper sauce and salt to taste.

In a small sauce pan, over medium heat, combine sugar and water; bring to boil, stirring until the sugar dissolves. Add cranberries. Cook, uncovered, over medium heat, stirring occasionally until cranberries soften and burst, about 10 minutes.  Cool slightly. In food processor or blender, puree cranberries with orange juice until smooth.  (Can be made 3 days ahead and refrigerated)

Ladle hot soup into bowls. Top with spoonful of cranberry puree; draw tip of knife through puree to create a decorative swirl, or pip through pastry bag using small tip.

6 servings

Sweet Potato Enchiladas

• Annie Bond
• September 27, 2007

The vining sweet potato plant spends the summer collecting and funneling energy into its roots, culminating in a fall crop of beautiful, bronze tubers. The sweet potato’s rich and creamy orange flesh and earthy, sweet flavor is incredibly versatile, and lends itself perfectly to this easy and delicious recipe for Sweet Potato Enchiladas.

Irresistible and comforting, these enchiladas are also easy to make. This is a weekday meal you can throw together after work and be completely satisfied. Prepare the sauce while the potatoes are cooking, and the rest comes together quickly. Sweet potatoes make a unique yet fabulous filling.

INGREDIENTS
3 medium sweet potatoes (about one pound)
3 tablespoons butter
2 medium onions, diced
3 cloves garlic, minced (about 1½ teaspoons)
2 teaspoons ground cumin
2 teaspoons fresh oregano (or 1 teaspoon dried)
1 teaspoon ground coriander
1 teaspoon salt
12 corn tortillas
1 recipe enchilada sauce (below, or 4 cups prepared enchilada sauce)
1 cup grated sharp cheddar cheese

1. Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch backing dish.

2. Bake the sweet potatoes on a baking sheet until soft, 40 to 50 minutes. Let cool, and then peel and mash.

3. Melt the butter in a medium skillet over medium-high heat. Add the onions; sauté until translucent, 5 to 7 minutes. Stir in the garlic and cook for 1 more minute.

4. Stir in the cumin, oregano, coriander and salt; cook stirring constantly, for 2 minutes. Add the mashed sweet potatoes and cook for 2 minutes longer. Remove from heat.

5. Wrap the tortillas in a dish towel and place in a steamer basket over boiling water for about 10 minutes.

6. Fill each tortilla with about 1/3 cup of the sweet potato filling and roll up. Place the filled tortillas in the prepared baking dish. Pour the sauce over the top and sprinkle with cheese. Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes.

Enchilada Sauce
1 tablespoon vegetable oil
1 medium onion, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons fresh oregano (or 1 teaspoon dried)
8 cloves garlic, minced
4 cups pureed tomatoes
Salt to taste

1. Heat the oil in a medium skillet over medium heat. Add the onion, chili powder, cumin, and oregano; cook, stirring for 5 minutes. Stir in the garlic and continue to sauté until the onion is soft, 2 to 3 more minutes.

2. Add the tomatoes and a pinch of salt, Cook over low heat until flavors are fully developed, 30 to 45 minutes. Season with more salt to taste.

Read more: http://www.care2.com/greenliving/sweet-potato-enchiladas.html#ixzz2jUWZCc5v

Sweet Potato and Red Pepper Pasta

• Mel, selected from Eating Well magazine
• January 21, 2009

Read more: http://www.care2.com/greenliving/sweet-potato-and-red-pepper-pasta.html#ixzz2jUVNmUNI

Sweet potatoes and pasta may seem counter-intuitive, but here’s a recipe that uses sweet potatoes and red bell peppers in a bright “power vegetable” pasta dish that’s loaded with fresh herbs and very delicious. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon.

INGREDIENTS
8 ounces whole-wheat angel hair pasta
2 tablespoons extra-virgin olive oil, divided
4 cloves garlic, minced
3 cups shredded, peeled sweet potato (about 1 medium)
1 large red bell pepper, thinly sliced
1 cup diced plum tomatoes
1/2 cup water
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon white-wine vinegar or lemon juice
3/4 teaspoon salt
1/2 cup crumbled goat cheese

1. Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.

2. Meanwhile, place 1 tablespoon oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes. Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes. Remove from the heat; cover and keep warm.

3. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.

Recipe Nutrition: 4 servings, about 1 3/4 cups each

Per serving: 402 calories; 12 g fat (3 g saturated fat, 6g mono unsaturated fat); 7 mg cholesterol; 62 g carbohydrates; 12 g protein; 9 g fiber; 546 mg sodium; 738 mg potassium

Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (120% dv), Potassium (21% dv), Iron (15% dv).

3 1/2 Carbohydrate Servings

Exchanges: 4 starch, 2 fat

Read more: http://www.care2.com/greenliving/sweet-potato-and-red-pepper-pasta.html#ixzz2jUVB4Vrj

Researching Bean & Rice recipes

I was reading "5 Food Combinations To Avoid" on Care2 Make a Difference and came across this statement about rice and beans. “Rice and beans have a synergistic effect, promoting better assimilation of each when they are together,” says Bhattacharya.

Read more: http://www.care2.com/greenliving/5-food-combinations-to-avoid.html#ixzz2ipvBiwhM


This peaked my interest so I decided to begin investigating various rice and bean recipes.  This is not something I usually cook.  

This link has a number of different variations.  I plan to give them a try over the next few months. (BD 10/26/13) http://www.nomeatathlete.com/rice-and-beans/

This Red Bean and Rice recipe from Emeril Lagasse received 5 stars http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html

I am open to other ideas and recipes so please conribute

Quiche Lorraine

Rules for a good Quiche from Jeff Smith (1984). The Frugal Gourmet. p.102

March 16, 2014

1. Always precook the pastry shell a bit - prevents soggy bottom.
2. Saute the vegetables a bit before adding them to the egg mixture to remove  unnecessary moisture.
3. Have your eggs at room temp for easier blending.
4. Use a wider pie plate or better yet a quiche pan. A simple pie plate will result in a rather thick quiche.

I want to jazz up Quiche Lorraine with some extra vegetables. Saute any combination you like: mushrooms, onions, zucchini. I tired a leek, mushroom and asparagus combo.  Next time I need to cut the asparagus and leeks into smaller, bite size pieces.

Line a quiche pan with pastry, prick with a fork, line with aluminum foil and pie weights or beans and cook for about 12 minutes at 400 degrees.

Fill half full with alternating layers of chopped boiled ham or crisp bacon, veggie mixture and Swiss cheese (can use any type of cheese) about a pound of each.

Beat and pour over: 5 eggs, 1 cup light cream or milk & 1/2 t. salt.

Top with thinly sliced tomatoes, optional.

Bake at 350 degrees for 45 minutes or until brown and firm on top.

This recipe can be frozen before cooking & saved for weeks before using. Thaw and cook as directed below.

This Quiche Lorraine version comes from Ruth Reichl, "The Gourmet Cookbook." @2004

In this recipe there is no cheese which is the true French approach

Basic Pastry Dough for single crust
1/2 # bacon (8 slices) cut crosswise into 1/2 inch wide pieces
4 large eggs
2 large egg yolks
2 cups heavy cream
1 cup milk
1 t. salt
1/8 t. fresh ground nutmeg

Prepare the pastry dough and then refrigerate for 30 minutes. Preheat over to 375 degrees. Line shell with foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove foil and weight and bake shell until golden brown, about 10 minutes more, Transfer to a rack to cool

Meanwhile, cook the bacon until crisp, about 8 minutes.  Transfer to a paper towel to drain

Whisk together eggs, cream,, and milk in a large bowl, then whisk in salt and nutmeg.  Pour into baked pir shell and sprinkle with bacon.

Bake quiche until brown and puffed, 35 - 40 minutes (center will still be slightly wobbly but not liquid.)

Serve warm or at room temp.

Coconut Cookies

This recipe is from my Mom's recipe box. I've made a few modifications.

 Ingredients:
1 1/4 cup flour
1 tsp baking powder
1 tsp. baking soda
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter
1 egg
1/2 tsp vanilla
1 cup oatmeal (whole oats blended)
1 cup unsweetened coconut

 Directions:
1. Blend the butter and sugars together
2. Add the egg and vanilla, blend
3. Stir the dry ingredients together in a separate bowl.
4. Add the wet and dry ingredients together and blend.
5. Shape into small balls.
6. Line a baking sheet with parchment paper.
7. Bake for 12-15 minutes in 350 degree oven

ENJOY these taste treats!!!!!

Blueberry Pie

This recipe is from Kyle Gruening. it's a perfect bit of sweetness with a bold berry taste.  Thanks Kyle!

9" baked pie shelll

3/4 c. sugar

3 T. cornstarch

1/8 tsp. salt

1 c. water

3-4 c. fresh blueberries

1 T. butter

In medium saucepan, combine sugar, corn starch and salt. Stir in water and 1 c. of the blueberries. Cook and stir over medium heat until thickened. Remove from heat. Stir in butter. Cool and stir in remaining blueberries. Pour into pie shell. Serve with whipped cream (or ice cream). It is also great with honey Greek Yogurt (BD). Refrigerate any remaining pie after serving. (Some people like to refrigerate the entire pie before serving.)

NOTE: it takes a little time to prepare the pie crust and to let to cool before adding the blueberry picture, otherwise this is a very quick recipe and a great way to take advantage of blueberries in August.