Tag Archives: sweet potato

Recipe: Winter Harvest Soup

This soup was invented based on two criteria: 1. I had the ingredients on hand that needed to be used before going bad, and 2. I needed something that would give Kyle (age 1) vegetables in a soft form. Thus, Winter Harvest Soup. The grownups enjoyed the recipe as is–a heartier, chunky soup; and I pureed the rest for Kyle–or those who prefer a smoother, creamy soup. He LOVED it!

Feel free to adjust the types of vegetables used in this soup (though root vegetables do seem to work best). If you’re not a sweet potato fan, try Yukon golds. If you have acorn squash instead of butternut, go for it! And if you’ve never seen a parsnip–well, first, try to find a parsnip because they’re delicious!–but if you can’t, try a turnip or rutabaga or just more carrots. This made a large pot of soup, so if you have fewer vegetables, just use half of the other ingredients.

Ingredients:

  • 1 head cauliflower (chopped)
  • 1 pound sweet potatoes (halved)
  • 1 butternut squash (halved and seeded)
  • 1 bag baby carrots (chopped)
  • 4 parsnips (peeled and chopped)
  • 1/4 c. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. marjoram (if you don’t have marjoram, basil would work)
  • 1/4 tsp. dried oregano
  • 6-8 cups water
  • 1 Tbsp. chicken (or vegetable) bouillon
  • 3 Tbsp. tomato paste
  • 1 tsp. prepared basil paste
  • 2-3 c. coconut milk (or cow’s milk, if preferred)

Instructions:

  1. Prep the winter vegetables. Using two large baking sheets, spread out vegetables in a single layer, drizzle with olive oil and sprinkle with salt, pepper, herbs and spices. Roast at 400°F for 40 minutes.
  2. Remove vegetables from oven and let cool slightly. Peel and chop squash and sweet potatoes into bite sized pieces.
  3. Toss all vegetables in large stockpot; fill with water to not quite cover vegetables. 
  4. Add the rest of the ingredients and bring to a boil; reduce heat and simmer for 15 minutes (or until vegetables are completely soft). 
  5. Serve hot. 

Suggestion: serve with crackers, croutons, or garlic bread and a simple salad. 

A Meal Plan from My Sister!

This week’s meal plan is brought to you by my twin sister Michelle from A Fruitful Vine and Olive Shoots – local mom and author. I had some unexpected responsibilities come up this week, and she graciously agreed to help me out! Enjoy!

This Week’s Basket from Milk and Honey Organics Included Green Beans, Lacinato Kale, Green Leaf Lettuce, Nectarines, Burgundy Red Plums, Dark Sweet Cherries, Parisi Farms’ Heirloom/Carolina Gold Tomatoes, Parisi Farms’ Watermelon, Bio-way Farm’s Slicing Cucumbers, Parisi Farms’ Eggplant Medley, Parisi Farms’ White Sweet Potato, and Parisi Farms’ Jalapeno Peppers.

This Week’s Meal Plan:

Some New Recipes:

Thanks, Michelle! My dark sweet cherries never make it into a pie; they remind me too much of my European mission trip and roadside stands, and I end up just eating them in handfuls.

Quick Veggie Dinner While I Study

Sweet Potatoes with All Natural Fig Jam, 1 Small Red Potato with Organic Ketchup, Broccoli, and 1 oz. Farmer's Cheese

Not much time tonight, since I have a Nutrition Test to take tonight by midnight, so I came home, chopped up some potatoes, drizzled them with olive oil and sprinkled them with seasoned salt, and threw them in the oven at 450F for 45 minutes. When I pulled them out, I steamed the broccoli quickly and grabbed a chunk of cheese. Yum! And I got some studying in while it baked!

Serendipitous Delight

My Afternoon: Serendipitous Delight

It was a good morning full of errands and business. I made myself another Spinach Garlic Omelet with Dill Havarti too. Might as well use it up while it’s good. And I managed to get the laundry started.

I’ve opened almost all of the windows in the house, and turned on the upstairs ceiling fans, and it feels wonderful in here! So I’m sitting down to a cup of coffee, and some sweet potato chips with all natural fig jam that I picked up at The Pita House. The back of the “Food Should Taste Good” packages always give recommendations for pairing their chips with different items. They recommended pairing the Sweet Potato with things like cinnamon or raspberry jam. Well, I didn’t have raspberry, so I thought I’d try the fig. Wow! If you’ve ever watched Ratatouille and seen him bite into the cheese and strawberry at the same time, it’s like that! Serendipitous delight!

So, I’m settling in to try to review a few more books for y’all. It might take me a while. I found a great deal at T.J. Maxx this week on all kinds of health and wellness books ($2-6 each). So, here we go…

Southern Living’s Sweet Potato-and-Edamame Hash

Dinner tonight was a recipe from the April 2010 issue of Southern Living magazine, page 110, article on “3 Delicious Superfoods To Try Now” by Shannon Sliter Satterwhite, M.S., R.D.

No need to alter this recipe. It’s perfect as is! I know the list of ingredients sounds interesting, but it was absolutely delicious. And it was my first time to poach eggs for real. More about that in a minute. Now for the recipe:

“1 (8-oz.) package diced smoked lean ham
1 sweet onion, finely chopped
1 Tbsp. olive oil
2 sweet potatoes, peeled and cut into 1/4-inch cubes
1 garlic clove, minced
1 (12-oz.) package uncooked frozen, shelled edamame (green soybeans)
1 (12-oz.) package frozen whole kernel corn
1/4 c. chicken broth
1 Tbsp. chopped fresh thyme
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper

Saute ham and onion in hot oil in a nonstick skillet over medium-high heat 6 to 8 minutes or until onion is tender and ham is lightly browned. Stir in sweet potatoes, and saute 5 minutes. Add garlic; saute 1 minute. Stir in edamame and next 3 ingredients. Reduce heat to medium. Cover and cook, stirring occasionally, 10 to 12 minutes or until potatoes are tender. Stir in salt and pepper.”

My comments: The article recommended that you serve Sweet Potato-and-Edamame Hash with a poached egg. To poach egg, bring pot of water to almost boiling. Crack egg in a small bowl (do not break yolk). Next, swirl water with a spoon, creating a vortex, and quickly slide egg into center of vortex, quickly removing spoon and bowl so as not to break apart egg. When egg rises to surface, it’s done. Gently lift egg out of water with slotted spoon. (If this is too much for you, they have poaching egg pans that basically steam the eggs in individual little cups. Or a fried egg would work.)

8 servings, about 40 minutes total prep time.