Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

• 2 Tbsp (1/4 stick) butter
• 1 cup chopped onion
• 2 small celery stalks, chopped
• 1 medium leek, sliced (white and pale green parts only)
• 1 large garlic clove, chopped
• 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
• 4 cups chicken stock or canned low-salt chicken broth (use vegetable broth for vegetarian option and gluten-free stock for gluten-free version)
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups half and half
• 2 Tbsp maple syrup
• The leafy tops of the celery stalks, chopped

1 Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.

2 Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.

3 Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.

4 Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.

Serves 6 to 8.

Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

1/4 c. butter

1 finely chopped onion

1/2 c. chopped celery

1/2 lb fresh mushrooms, sliced

1/2 c. carrots, sliced

1/2 c. frozen corn
1/2 c. all-purpose flour

6 c. chicken broth
2 c. cooked wild rice

1 lb boneless, skinless chicken breasts, cooked and cubed

½ tsp salt

½ tsp curry powder

½ tsp mustard powder

½ tsp dried parsley

½ tsp black pepper

1 c. slivered almonds

1 - 2 c. half-and-half (or milk)

Melt butter in a large pot over medium heat. Stir in the onion, celery, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 minutes more. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next add the rice, corn, chicken, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through then pour in the half-and-half. Let simmer for 10-15 mins. Do not boil or the roux will break.

Mexican Frittata

A new take on an old favorite. Served with grilled chile lime chicken, or a salad. Would be great with avocado.

Mexican Frittata
1 onion, diced
green bell pepper, diced
1 clove garlic, minced
1 can black beans, drained
1 can mexican stewed tomatoes, chopped
1/2 cup frozen corn
tortilla chips, crushed
4 eggs, beaten
salt/pepper
top with cheese/crushed chips

1. Saute onions and pepper in large pan until tender. Add garlic, cook a minute longer.
2. Add black beans, tomatoes and corn. Simmer to reduce liquid.
3. Add chips to absorb remaining liquid.
4. Add eggs, salt & pepper and stir gently to combine. Let cook on stove top over med/low heat for a few minutes then transfer to 350 degree oven and bake until set, about 8 or 9 minutes.
5. Top with cheese and chips and let melt a minute longer.
Serve with salsa and sour cream.