Sweet Potato Soup with Curried Cheese Crisps

Sweet Potato Soup with Curried Cheese Crisps

Ingredients

2

pounds sweet potatoes

6

tablespoons coarsely chopped green onions (3)

1

14 ounce can vegetable or chicken broth

1

cup whipping cream

1

teaspoon curry powder

1/4

teaspoon salt

1/4

teaspoon ground black pepper

 

Nonstick cooking spray

1/2

cup shredded white cheddar cheese (2 ounces)

 

Paprika (optional)

Directions

1. Preheat oven to 425 degrees F. Scrub potatoes then pierce in several places with tip of knife. Place potatoes in microwave oven. Cook on 100 percent power (high) for 10 minutes or until tender, turning once halfway through cooking. Carefully halve potatoes lengthwise. Hold with an oven mitt, then scoop flesh into a food processor. Add onions and half of the broth to food processor. Cover and process until smooth.
2. Transfer pureed mixture to a large saucepan. Add remaining broth and the cream. Cook over medium-high heat, stirring occasionally, until heated through. Stir in 3/4 teaspoon of the curry powder and 1/4 teaspoon each salt and pepper.
3. Meanwhile, for cheese crisps, lightly coat a large baking sheet with cooking spray or cover baking sheet with parchment paper. In a small bowl toss together cheese and the remaining curry powder. Evenly divide cheese into eight mounds, 2 inches apart, on baking sheet; flatten mounds slightly. Bake for 4 to 5 minutes or until cheese melts and begins to brown around edges. Cool slightly. Remove from baking sheet with a metal spatula. Sprinkle with paprika.
4. Ladle soup into bowls. Serve cheese crisps with soup.

Nutrition Facts

(Sweet Potato Soup with Curried Cheese Crisps)

Per serving:
• 416 kcal cal.,
• 27 g fat
• (17 g sat. fat,
• 1 g polyunsaturated fat,
• 8 g monounsatured fat),
• 97 mg chol.,
• 737 mg sodium,
• 37 g carb.,
• 5 g fiber,
• 8 g sugar,
• 8 g pro.
• Percent Daily Values are based on a 2,000 calorie diet

Pineapple Zucchini Bread

32 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

• 3 eggs
• 2 cups finely shredded zucchini
• 1 cup vegetable oil
• 1 can (8 ounces) crushed pineapple, drained
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1 cup chopped nuts
• 1 cup raisins, optional

Directions

In a large bowl, combine the eggs, zucchini, oil, pineapple and
vanilla. Combine the dry ingredients; stir into egg mixture just
until moistened. Fold in nuts and raisins if desired.

Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for
50-60 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire
racks to cool. Yield: 2 loaves.

 

Jacques Pepin Maman's Cheese Souffle

I want to try this "easy" souffle from Jaques Pepin's memoir.

6 T butter, plus more to butter a 6 cup gratin dish
6 T all-purpose flour
2 c cold milk
1/2 t salt
1/2 t pepper
5 extra large eggs
2 1/2 c grated Gruyere (6 oz)
3 T minced chives

Preheat oven to 400.  Butter a 6 cup gratin dish, and set it aside.  Melt the butter in saucepan and add flour.  Mix in well with a whisk.  Cook 10 seconds, add milk all at once and whisk.  Keep stirring until mixture thickens and comes to a strong boil (about 2 minutes).  Remove from heat and stir in salt and pepper.  Allow sauce to cool for 10 minutes. Meanwhile, break eggs into a bowl and beat well.  Add eggs, cheese, and chives to the cooled sauce.  Mix well to compne.  Pour into butter gratin dish and cook immediately.  Boake 30 to 40 minutes, or until souffle is puffy and well browned on top.  Best served right away.

Chorizo Meatloaf

This recipe from the Food Networkk website was a hit at our house.  I modified it to fit what I had on hand.  I substituted Ancho Chili Powder and a shake of cayenne pepper for the  poblano chile and used a traditional meatloaf glaze of ketchup, mustard, and brown sugar.

Ingredients

Meatloaf:
2 tablespoons olive oil
1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 rib finely chopped celery
1 garlic clove, minced
1 pound ground beef
6 ounces soft Mexican chorizo, removed from casing and crumbled
1 poblano chile, roasted, peeled, and diced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 eggs, well beaten
1/4 cup ketchup
1/4 cup sour cream or Mexican sour cream
1/2 cup dried bread crumbs
Salsa-Glaze:
2 medium tomatoes, cored
1/4 medium white onion
2 garlic cloves, unpeeled
1 to 3 serrano chiles
1/4 cup brown sugar
1 canned chipotle chile in adobo sauce, minced
1 tablespoon yellow mustard
Kosher salt

Directions

Preheat the oven to 375 degrees F.

In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.

In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.

In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.

Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.

Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.

Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

Read more at: http://www.foodnetwork.com/recipes/marcela-valladolid/mexican-meatloaf-recipe.html?oc=linkback

Read more at: http://www.foodnetwork.com/recipes/marcela-valladolid/mexican-meatloaf-recipe.html?oc=linkback

Apple Pie

This is Nancy Case's (Tim's mom's) recipe for apple pie.  To turn it into gluten-free apple crisp, I just made it without crust and used gluten-free flour. The last time I made this, I used Johnathon, Melrose, and Honey Crisp apples.  Good stuff!

1/2 cup sugar (Mom says a little more, I say a little less!)
6-8 apples (for a medium - large sized pie dish - I say squeeze in as many as you can)
1 teaspoon cinnamon
1 tablespoon flour

Peel and slice the apples (I love them thinly sliced!).  Combine the apples with the remaining ingredients above in a big bowl.  Mix well.  Place this mixure into a pie plate (with or without the crust!).   Mix together:

1/3 cup melted butter
3/4 cup flour
1/2 cup sugar (again, I use a little less)

and drop by small amounts over the top of the pie.  (If you leave the butter unmelted and cut it in, you get a more uniform topping, but I like it chunky!)  Bake at 400F for 40-50 minutes or until the bubbles don't break.

Tomato Soup

From the Amana Colony Recipes Cookbook, through Nancy Hicks!

14 quarts sliced tomatoes (I remove the skins)
2 bay leaves
1 bunch parsley
7 medium sized onions, sliced
1 T celery seed
1 t baking soda
1 cup flour
6 tablespoons salt
1/2 tablespoon cayenne pepper
 1 cup sugar

Combine first 6 ingredients and cook until tender.  Make thin paste of  flour with some of the tomato juice.  Add this paste and remaining ingredients to tomatoes on stove.  Cook slowly for 1/2 hour.  Fill sterilized jars and seal. 

To serve, dilute with milk or cream to desired consistency.

Dumplings

2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 teaspoons shortening, such as Crisco (heaping)
4 tablespoons milk, or more if needed

1.    In a small bowl mix flour salt and baking powder.  Add shortening and work in with your fingers until it is blended and crumbles.

2.    Add milk a little at a time and mix until all flour is incorporated and it forms a soft ball.

3.    Roll on floured waxed paper about 1/8" thick.

4.    Cut in 1 1/2" squares and allow to dry for at least 1 hour.  Turn over and let dry.