Cooped up with Curry…Curried Black Bean, Sweet Potato and Coconut Soup

Two of the greatest things that have come from this blog are the conversations it has started about cooking, food and nutrition, as well as the exchange of incredible recipes it has prompted.  Several of my coworkers share my love of cooking delicious, wholesome dishes and send along some of their favorites for me to try. This is one that I smelled in the lunch room one day and had to try. Once you get a whiff, you’ll understand. I am not usually a huge fan of curry but the flavor combo in this soup is really amazing and you can control how much of a punch the curry packs.

This was our soup for the week and given the snow that’s STILL falling outside and the freezing temperatures, it’s proving to be a perfectly timed addition to our menu.  I’m cooped up with curry and loving every bite.

The recipe below comes from a great blog and I think I’m going to enjoy experimenting with a few more of Keep It Simple Food’s dishes.

Curried Black Bean, Sweet Potato and Coconut Soup

• 1 can black beans (drained)
• 1 can light coconut milk
• 1 carton veggie stock
• 1 teaspoon curry powder (or start to 1/2 tsp. and add more to taste)
• 1 teaspoon cayenne pepper
• 1 teaspoon ground ginger root
• 1 teaspoon cumin (optional)
• 1 cup chopped onion
• 2 cloves garlic (minced)
• Extra virgin olive oil
• A good handful of chopped cilantro (save some for garnish)
• A pinch of love
• 1 large sweet potato (cooked and peeled)
• salt to taste (approx. 2 tablespoons)

Either cook a whole sweet potato and scoop out the middle, or peel, cut and bake until soft. Set aside.

In a large stock pot, heat a few tablespoons of olive oil and cook down the onions and garlic until soft. Add the spices and saute for two more minutes.

Add the beans and sweet potato, cook for a two minutes, then add the coconut milk and veggie stock. Bring the soup to a boil, the reduce to a gentle simmer for 20 minutes and season with salt, pepper and love.

Carefully use your immersion blender to blend the soup into a delicious creamy texture.

I served our soup over orzo but your favorite rice will do just fine.

Enjoy!

A Moroccan Medley

Just before Christmas, the cooking club gathered for our last feast of 2014.  We incorporated Hanukkah and Christmas traditions, lighting the candles and exchanging a few gifts (see my next post for the home baked gift I shared). This month’s theme was Moroccan.  After munching on a yummy carrot dip and fresh pita chips, I volunteered for dessert.

 

MENU

Appetizer: Carrot dip with fresh pita chips

First Course: Sweet Potato cakes with lime cilantro sauce

Main Course: Deconstructed salad

Lamb stew

Spicy garbanzo beans with and spinach

Dessert: Almond sesame cookies

  

Moroccan Carrot Dip

• 3 tablespoons extra-virgin olive oil
• 2 pounds carrots (about 12), peeled and sliced ¼ inch thick
• Salt
• Pepper
• 2 garlic cloves, minced
• ¾ teaspoon ground coriander
• ¾ teaspoon ground cumin
• ¾ teaspoon ground ginger
• ⅛ teaspoon chili powder
• ⅛ teaspoon ground cinnamon
• ⅓ cup water
• 1 tablespoon white wine vinegar
• 1 tablespoon minced fresh cilantro
• A pinch of love

Click on link above for instructions

Moroccan Sweet Potato Cakes with Cilantro Lime Sauce

• 1.5 cups grated yam (a sweet potato will work in a pinch)
• 2 large garlic cloves, peeled
• 3/4 cup fresh cilantro leaves
• 1 small piece of fresh ginger (1 cm cube), peeled
• 1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)
• 1 egg
• 3/4 cup rolled oats, ground into a flour (use gluten-free if necessary)
• 1/2 tablespoon sesame oil
• 1 tablespoon coconut aminos or low-sodium tamari (I have no idea what this is!!)
• 1/2-3/4 teaspoon fine grain sea salt
• Freshly ground black pepper, to taste
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon turmeric

For the sauce:

• 1 small garlic clove, peeled
• 2/3 cup fresh cilantro leaves
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lime juice, or to taste
• 2 tablespoons tahini
• 2 tablespoons water
• 1/2 teaspoon cumin
• salt and pepper, to taste
• A pinch of love

Click on link above for instructions

Almond Sesame Cookies

• 1 cup almonds, blanched finely ground
• 1/2 cup confectioners’ sugar
• 1 -1 1/4 cup all-purpose flour, start with 1 cup only
• 1 teaspoon almond extract
• 1 egg, lightly beaten
• 1 teaspoon cinnamon
• 1/2 cup butter, at room temperature
• 1/2 cup sesame seeds
• A pinch of love

Combine the butter, egg and vanilla. Add in the ground almonds, sugar, cinnamon, flour and love. Once all the ingredients are thoroughly mixed, let the dough chill.

 

Scoop chilled dough and roll into balls. Roll the dough balls in a plate of sesame seeds. When the entire ball is covered in sesame seeds, shape into a crescent.

 

I experimented by making thumbprint cookies (smashing the ball with your thumb, instead of forming a crescent) and filling the indent with jelly. It was a good move! Place on a cookie sheet and bake at 350 degrees for 20-25 minutes. Let cool before serving. Enjoy!

 

Sweet Potato Chili

Temperatures are droppin and it’s time to start stocking the fridge and bellies with warm, hearty meals. This recipe combines two of my favorites…chili and sweet potatoes.  Instead of straight heat, the spice combo creates a rich flavor that reminds me of some of my favorite middle eastern dishes. The blogger who shared this delicious dish posted it as a paleo meal but you don’t have to be part of the paleo craze to enjoy it. Don’t be intimidated by the long ingredient list. You probably have most of them in your pantry right now and the actual recipe is very basic.

Sweet Potato Chili

• 2 pounds of ground beef
• 1 TBS butter
• 1 small onion, chopped fine
• 4 cloves of fresh garlic, chopped fine
• 4 cups chopped sweet potatoes (the orange ones that are really called yams), chopped into 1 inch pieces.
• 1/2 to 1 cup celery, diced
• 2 cups of your favorite red sauce OR crushed tomatoes
• 2 cups broth (I used low-sodium chicken broth)
• 1 and 1/2 tsp celtic sea salt
• 2 bay leaves
• 2 TBS chili powder
• 1 TBS cumin powder
• 1/2 tsp dried oregano
• 1/2 tsp cinnamon powder
• 1/4 tsp ginger powder
• 1/4 tsp allspice powder
• Fresh cilantro, chopped
• A pinch of love

*I cut the above recipe in half.

Melt the butter in a large stock pot and cook the onions until translucent.   Add the beef and garlic, cook until the meat is thoroughly browned.

 

 

 

Add the sauce, broth and spices (don’t forget to count how many bay leaves are in there!). Cover the pot and let things simmer for a few minutes so all the flavors can blend. Add the celery and sweet potatoes. Cover and simmer again from 40 more minutes.

 

Fish out all the bay leaves and serve. Garnish with fresh cilantro, avocado and love.  Enjoy!

Add This to Your Winter Line Up…Chicken and Roasted Veggies Soup

It’s officially soup season. Each week we’re cooking up a pot of goodness for lunches and dinners at work.  Paired with a slice of hearty bread from the  local bakery and you’ve got a warm hearty meal.  My manager and fellow foodie shared this recipe last winter and I never got around to trying it.  I finally made it this week and it’s a new favorite.  This is full of shredded chicken, great herbs and yummy root veggies.  What makes this soup different from other chicken soup recipes is you actually puree some of the veggies and add it into the broth for a thicker, creamer consistency.

This recipe comes from a fellow blogger. As she points out, this a great way to use up leftover chicken if you’ve cooked a whole bird or purchased a rotisserie chicken.  I didn’t have any leftovers so I just boiled up a few pieces, shredded them and let them absorb lots of flavor from the broth and herbs before adding the rest of the ingredients to the soup.

Chicken Soup with Roasted Vegetables

• 2 garlic cloves, minced
• 2 carrots, peeled and cubed
• 1 cup butternut squash, peeled and cubed
• 1 small sweet potato, peeled and cubed
• ½ yellow onion, quartered
• 2 tablespoons extra virgin olive oil
• 4 cups chicken stock, store-bought or homemade
• 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
• ¾ teaspoon dried parsley (I opted for a generous portion of fresh parsley)
• 1 teaspoon sea salt
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon dried oregano
• ¼ teaspoon cracked pepper
• 1 cup water
• 2 cups baby spinach (I used kale)
• A pinch of love

Put the garlic, carrots, squash, sweet potato and onion on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in a 425-degree oven for 25 minutes or until the veggies are golden brown and soft.  You may want toss half way through roasting to ensure everything cooks evenly.

In a medium soup pot, warm chicken stock/broth and dried herbs. Add in shredded chicken.

When the veggies are done roasting, puree half of them (include all the onions) with 1 cup of water in the food processor. Add the puree and the remaining roasted vegetables into the soup pot.

Bring to a boil, then let simmer for 25-30 minutes. Season with salt and pepper to taste. Don’t forget the pinch of love. A few minutes before serving, add in the greens and any fresh herbs you’re using. Dish out some hearty portions and enjoy!

Making New Friends With Old Favorites…Beet and Goat Cheese Salad and Pumpkin Bars

One of the best parts of this little blogging adventure has been the network of fellow foodies I’ve met. This month I was invited to join a cooking club.  It’s like a book club but you don’t have to read a book.  Just show up with something delicious and enjoy good food, great wine, and excellent conversation.  The hostess cooks the main dish and provides the wine.  Everyone else brings a salad, side or dessert that corresponds with a specific theme.  For our first dinner, we shared favorite recipes. I was in charge of a salad and dessert so I opted for recipes that also include my favorite ingredients.

MENU

Appetizers – eggplant spread with homemade pita chips; homemade pot stickers

Salad – I made a spinach, beet  and goat cheese salad, served with sweet potato croutons and a maple balsamic vinaigrette dressing

Main Course – Creamy almond chicken with penne, served with farro and roasted root vegetables

Dessert – Pumpkin Bars…When it comes to dessert, I’ll eat anything pumpkin. Throw on some cream cheese frosting and I’m in heaven.

Spinach, Beet and Goat Cheese Salad

• 1/2 package/bag of spinach
• 1/2 package/bag of mixed greens
• 1 handful of sprouts
• 1 1/2 cup of chopped beets
• 1/2 cup goat cheese crumbles
• 1 sweet potato cubed
• A pinch of love

Cut the sweet potato into crouton-sized cubes. Toss in olive oil, salt and pepper.  Bake at 425 degrees until the cubes are soft.  If serving immediately, keep warm until you’re ready to add them to the salad. If you’re making them in advance, keep them a bit undercooked so you can warm them up without overcooking. In a large salad bowl, combine the spinach and mixed greens.  Add a hefty handful of sprouts. Chop the beets into cubes and add them to the salad bowl.  Just before serving, sprinkle goat cheese crumbles on top and serve with warm sweet potato croutons. The maple balsamic vinaigrette dressing (recipe below) is the perfect complement to this tasty flavor combination.

Maple Balsamic Vinaigrette Salad Dressing

• 1/2 cup balsamic vinegar
• 1/4 cup maple syrup
• 2 teaspoons Dijon mustard
• Salt and pepper to taste
• 1 cup olive oil
• A pinch of love

Mix the ingredients together using a wire whisk until everything is combined.  If you store in the refrigerator, the oils may separate and you’ll have to warm it up a bit to get everything to reincorporate.  Drizzle over your salad and serve.  This also makes a fantastic marinade for chicken, shrimp and my favorite, salmon.  Enjoy!

Pumpkin Squares with Cream Cheese Frosting

I’ll start by saying that Paula Deen would cry if she saw what I did to her recipe.  I think all of her recipes need some serious fat and calorie trimming.  I knew we’d be enjoying these desserts after a big meal, so I tried to lighten them up even more.  And I totally nixed her frosting recipe for one that did not include butter (gasp!).

• 4 eggs
• 1 2/3 cups  granulated sugar
• 1 cup  vegetable oil (I used 1/2 cup oil, 1/2 cup applesauce)
• 15 -ounce can pumpkin
• 2 cups sifted  all-purpose flour ( I used 1 cup all-purpose, 1-cup whole wheat)
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt (I omitted)
• 1 teaspoon baking soda
• A pinch of love

Sift the flour, baking soda, baking powder, salt and cinnamon in a large mixing bowl and set aside.  In your mixer, blend eggs, sugar, oil and applesauce (optional). Add in the pumpkin until everything is incorporated. Slowly add in the dry ingredients and a pinch of love.  Pour the batter into a 13×9 baking dish.  Bake at 350 degrees for 30-35 minutes.  Use  a knife to make sure the bars are cooked all the way through.  Allow to cool before frosting.

Speaking of frosting…as I mentioned above, I opted for a different recipe than the one suggested with the bars.  The one I used does not use any butter, just cream cheese, powdered sugar and vanilla…then you beat the heck out of it.

Whipped Cream Cheese Frosting

• 12 ounces cream cheese, at room temperature (I used one package)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• A pinch of love

Mix the cream cheese, sugar, vanilla and love. Once everything is blended and the sugar won’t spray everywhere, kick up the blender speed until you get a super light, creamy texture.  Spread on cooled pumpkin bars.  This recipe will be delicious on carrot cake too. Enjoy!

Curried Sweet Potato Soup…Getting ahead of the weekly lunch menu

Remember when we were younger and the school cafeteria would send home a weekly menu so you knew which days to bring money for french bread pizza (or was that just me)?  Well for the sake for staying organized, healthy and on a budget, I plan lunch menus out in advance too.

On Sunday I like to get “food organized.”  It’s a chance to get a jump on the week’s cooking so that as time gets short Monday – Friday, I don’t have to make compromises. When it comes to lunch, my mornings are tight so I like to get things packed up the night before. This time of year in particular, I usually crave a hot lunch to get me through the second half of my work day. Sandwiches and salads are on hold until the thermometer rises above freezing. Sunday afternoon I cooked up a curried sweet potato soup to tuck into my lunch box (yes, I have a lunch box…it’s pink) in the days ahead.

This recipe I found on epicurious.com is very basic but I did some research in the reviews section and doctored accordingly.  That’s the beauty of using the internet as your cookbook – you can let other people do the testing and learn from their experiences. Depending on your tolerance for curry, you can adjust the portions accordingly.

Curried Sweet Potato Soup

• 2 tablespoons olive oil
• 1/2 yellow onion, chopped
• 1 handful baby carrots, chopped
• 4 cloves garlic, chopped
• 4 cups vegetable broth (I used a carton reduced-sodium)
• 2 pounds (about 5) sweet potatoes (yams), peeled, cut into 1/2-inch pieces
• 1 1/2 teaspoons curry powder (base on the reviews, I used about 3 teaspoons and the flavor is still pretty moderate)
• 2 tablespoons fresh ginger, peeled and chopped (my addition)
• 1/2 teaspoon of nutmeg (my addition)
• 1 cup reduced-fat (2%) milk (I used 1% and I don’t think it made a difference)
• A pinch of love

Based on the reviews, I deviated from the recipe from the get-go and started with a semi-traditional soup base, sauteing onions, carrots and garlic in warm olive oil until the onions were translucent and the carrots were soft.  Then add your broth and chopped sweet potatoes to the pot.  Season with curry according to your palate.  Start light, you can always add more to suit your taste buds after the soup is blended.  I also added some fresh ginger and a hint of nutmeg.  Add in your pinch of love and bring the soup to a boil. Reduce the heat and let soup simmer until the the potatoes are soft and break apart easily.

Get out your magic soup wand (also known as the immersion blender) and blend until the potatoes are thoroughly pureed.  If you don’t have an immersion blender (you should get one) or wait for the soup to cool and put it through the food processor. However you blend, add in the milk part way through.  Use more or less than what’s called for to get the thickness you prefer.  Test the seasoning and add more if you’d like.  If it’s too spicy, you can cut it with some plain yogurt (greek or regular).

Once the soup was cooled I ladled into lunch box-sized portions.  I will pack a slice of fresh bread and have myself a delicious little mid-day feast.

More deliciousness to come in the week ahead.  Enjoy!