Tag Archives: Sweet potatoes

Harvest Vegetable Quinoa Soup

19 Mar

Harvest quinoa soup-001Harvest soup in March?  March is known for madness, so why not?  Add cooked cubed chicken–or not.  Quinoa is a complete protein so makes this tasty dish a complete meal without meat.  And it’s gluten free. This soup fits the bill for just about everyone!

Ingredients

  • 2 T extra virgin olive oil
  • 2 ribs celery, diced (about 1/2 cup)
  • 1/2 cup diced baby carrots
  • 1/2 sweet onion, diced
  • salt and pepper to taste
  • 4 cups torn kale
  • 2 garlic cloves
  • 8 cups vegetable broth
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 1 large sweet potato, peeled and chopped into 1/2″ cubes
  • 1 large russet potato, peeled and chopped into 1/2″ cubes
  • 2/3 cup quinoa
  • 2 cooked chicken breasts, cubed (optional)
  • 1/4 cup grated parmesan, plus extra for topping

Preparation

  1. Heat oil in a large, heavy pot or dutch oven over medium heat.  Add celery, carrots, and onion and season with salt and pepper.  Cook for ten minutes, or until tender.  Add the kale and garlic plus more salt and pepper and saute for three minutes.
  2. Add 7 cups of broth, thyme, parsley, and bay leaf and bring to a boil.  Add potatoes and quinoa.  Lower heat and simmer, covered for 10 minutes or until potatoes are tender and quinoa is cooked.
  3. Add in chicken, if desired, and heat through.  Turn off heat and stir in parmesan.  If necessary, add more salt and pepper to taste.

Recipe inspired by Iowa Girl Eats.

Photo by me, mylittlefoodspot.

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Roasted Sweet Potato Rounds

22 Mar

Roast sweet potatoes02This is my new version of sweet potato fries.  The rounds roast more evenly and get a nice crispy crust on the bottom.  Mmmm. Good.

Ingredients

  • 4 medium sweet potatoes, peeled and cut into 1 1/2-inch thick rounds
  • 3 T olive oil
  • 4 large cloves garlic, minced
  • 1/2 tsp coarse sea salt
  • 1/2 tsp red pepper flakes

Roast sweet potatoes01

Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13×9-inch baking dish and sprinkle a tad bit more salt over them.  Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.

Recipe inspired by epicurious.com
Photos by me, My Little Food Spot

Sweet Potato and Andouille Soup

22 Feb

Sweet, smooth, and spicy. Derek made the comment, in regards to this soup, that I pick recipes he would never have chosen, but end up being really tasty.  I certainly come up with some doozies from time to time (usually when we have unexpected company), like this weird chicken-sausage mozzarella casserole or a crockpot meatloaf that totally bombed, but I wholeheartedly agree with him on this one.  The sweet potatoes lend a natural sweetness while the cayenne and andouille provide a wonderfully salty heat.  Great, great flavor and very unique, but not foreign; rather comforting, actually.  But, boy do I need to invest in an immersion blender.  It would be so much easier and safer than transferring hot soup.

Ingredients

  • 3 tablespoons peanut oil
  • 1 1/4 pounds sweet potatoes
  • 1/2 pound bulk andouille sausage, crumbled, or pulsed in food processor if link sausage
  • 1 cup julienned onions
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon cayenne pepper
  • 1 quart chicken broth
  • 1/2 cup heavy cream
  • 3/4 teaspoon salt
  • 2 tablespoons chopped fresh chives

Preheat oven to 400 degrees F.

Coat the sweet potatoes with 1 tablespoon of the oil and place in a small baking dish. Place the baking dish in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes. Reserve the sweet potato flesh until ready to use.

Heat a 1 gallon stockpot over medium-high heat and add the remaining 2 tablespoons of oil. Add the andouille to the pot and saute until most of the fat has rendered and the meat is well caramelized, stirring constantly, 5 to 6 minutes. Use a slotted spoon to remove the andouille and drain on a paper-lined plate. Set aside until ready to use. Add the onions and saute until softened, 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer.

Add the roasted sweet potatoes to the soup and stir to blend. Simmer for 10 minutes, then blend with an immersion blender or in batches in a bar blender until smooth. Return the soup to the pot, if necessary, and stir in the heavy cream. Season with the salt and if necessary more pepper. Garnish with the cooked andouille, chopped chives and serve.

Recipe from Emeril Lagasse

Photo by mylittlefoodspot

Chipotle Smashed Sweet Potatoes

11 Jul

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 2 T unsalted butter
  • 1 can whole chipotle pepper in adobo sauce, chopped
  • 1 tsp adobo sauce from can
  • 1/2 tsp salt

Directions:

1. Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket.
2. Allow to steam for 20 minutes or until the potatoes are fork tender.
3. Add butter to potatoes and mash with potato masher.
4. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

Recipe by Alton Brown