Coconut Cilantro Sweet Potatoes

A friend described this to me the other day and I went right home to try it because as far as I'm concerned, you can never go wrong with coconut milk and cilantro. This is absolutely fabulous and makes my mouth water just thinking about it. My kids still prefer sweet potato fries, but they didn't object too strenuously.

4 lbs sweet potatoes, peeled and cubed

1 can coconut milk

5 cloves garlic, peeled and crushed

1/4 cup chopped cilantro

1/4-1/2 tsp. red pepper flakes

salt and pepper to taste

1. Place sweet potatoes and coconut milk in a crock pot. Cook on low until very soft, perhaps 6-8 hours.
2. Stir until smooth.
3. Add garlic, cilantro, red pepper, salt and pepper
4. Serve immediately.

This makes a lot, so I froze half of it for a later dinner.

broccoli soup

1/4 onion

2 carrots

1 celery stalk

3 small potatoes

5 cups vegetable broth plus 1 cup water

1 bay leaf

4-5 cups head of broccoli chopped

2 teaspoon kosher salt

fresh ground pepper to taste

1 teaspoon curry powder

cheddar cheese (optional)

Saute onion, carrot and celery in about 1/4 cup of vegetable broth until tender. add salt, pepper and curry and mix together. Add vegetable broth, water, potato, bay leaf and broccoli. Cook until potato is tender, about 30-45 minutes. Remove bay leaf and blend with an immersion blender. Serve as is or add a few tablespoons of cheddar cheese to each bowl to make broccoli cheddar soup. This soup is healthy, quick, easy and yummy.

Broccoli Cauliflower Cheddar Soup

This is incredibly yummy on a cold day.

1/4 cup butter

1 onion, cut into medium dice

3 cloves garlic, minced or crushed

1-2 jalapeno peppers, diced (1 if you don't like things spice, more if you do)

1/2 tsp. freshly group pepper

1/4 cup flower

1 medium head broccoli, chopped

1/2 head cauliflower, chopped

1 quart chicken broth

1 large potato, peeled and chopped

1 1/2 cup milk

8 oz cheddar cheese, grated

salt to taste

1. Melt butter in a stock pot. Cook onion until softened. Add garlic, jalapenos and pepper and cook for 1 minute.
2. Add flour and stir until combined.
3. Gradually stir in chicken broth. Add potatoes. Bring to a low boil and simmer for 10 minutes.
4. Stir in broccoli and cauliflower and continue to simmer until all vegetables are tender. Add milk.
5. Puree with an immersion blender or in batches in a regular blender. Reheat to a low simmer.
6. Add salt to taste and then cheese. Stir until combined. Serve immediately.

Linguine with Leeks and Prosciutto

Cindy mentioned this recipe when we walked on Tuesday and she's so busy I thought I would post it for her. I made it for dinner the other night and it's truly fabulous... not low-cal, but so delicious it's worth it. The original recipe calls for asparagus, but since it's out of season Cindy substituted peas.

2 Tbs. olive oil

2 Tbs. butter

3 leeks, cleaned well and chopped coursely

1/2 lb. prosciutto, cut into 1/2" strips

1 cup frozen peas

1/2 cup whipping cream

2 cups grated parmesan

salt and freshly ground pepper

1 lb. linguine

1. Prepare linguine according to directions on box.
2. Saute the leeks in the olive oil and butter over medium heat until very soft and starting to brown. Add the prosciutto and continue cooking 2-3 minutes.
3. Add peas and cook until heated through.
4. Salt and pepper to taste.
5. Add whipping cream and parmesan. Heat until cheese melts.
6. Drain linguine and add to leek / prosciutto sauce. Gently combine.
7. Serve with additional grated parmesan.

Mexican Turkey Stew

I made this up last night for my kids and one of their friends, and they all loved it... they even asked for seconds! It's a fairly thick stew, definitely something you could eat with a fork, so if your kids like something closer to soup, this may not be for them.

1 - 1 1/2 lbs. ground turkey (or use roasted turkey cut into small pieces, about 2 cups)

1 Tbs. vegetable oil

1 medium onion, chopped

4 cloves garlic, minced or crushed

1 can (14.5 oz) diced tomatoes

1 can (15 oz) black beans, drained and rinsed

1 can (4 oz) diced green chiles

1 cup corn

2 tsp. chili powder

1 tsp. cumin

1 tsp. coriander

1/4 tsp. cayenne pepper

salt and pepper to taste

1. In large sauce pan, brown the turkey and break it into little chunks as it cooks. Remove from pan and set aside.
2. Add oil and saute onions until soft. Add garlic and continue cooking for 1 minute.
3. Put turkey back in pot and add tomatoes, black beans, corn, green chilis and spices.
4. Heat to a boil and simmer for 10 minutes. Salt and pepper to taste.
5. Serve with corn bread on the side and grated cheese on top. (Some of us also added some Hot Giardiniera and it tasted wonderful).

Chicken Barley Chili

We had this last night and all loved it. It's great on a cold and blustery night.

3 can low sodium chicken broth

1 cup salsa

1 cup barley

1 Tbs. chili powder

1 tsp. cumin

1 can black beans

1 cup frozen corn

2-3 cups cooked chicken, cut into small pieces

1. Combine broth, salsa, barley, chili powder, cumin and beans. Bring to a boil, reduce heat and simmer for 40 minutes.
2. Add chicken and heat through.
3. This is great as is, but it's also wonderful served with grated cheddar, avocado and tortillas.

Sweet Potato Chicken Curry Stew

I had this at a book group a few weeks ago and loved it. It's a beautiful orange color, very flavorful and super hearty. I wasn't sure how my kids would react, but was excited to give it a try. Gavin liked it and Meriel just ate the couscous. Oh well, at least one of them had a decent serving!

1 1/2 Tbs. olive oil

1 chopped onion

1-2 chicken breasts cut into small pieces

1 Tbs. minced garlic

2 cups sweet potato chunks

1 cup chopped carrots or parsnips

1 can chickpeas, drained

1 Tbs. lemon juice

1 can chicken broth

1/4 cup golden raisins or chopped dried plums

2 tsp. curry

1 tsp. coriander

1 tsp. turmeric

1/4 tsp. red pepper

1 bay leaf

Salt and pepper to taste

1. Saute onion and garlic in olive oil in a large stew pot. Once softened, remove from pan and set aside. Saute chicken is same pan until no longer pink. Add back onion and garlic.
2. Add sweet potato, carrots, chickpeas, raisins, lemon juice, chicken broth, raisins and spices.
3. Simmer for around one hour.
4. Serve over couscous or rice with a dollop of plain yogurt and a handful of nuts.