Creamy Sweet Potato Soup

A rich, filling soup good for the cold winter days to come

INGREDIENTS
1    pound sweet potatoes
2    slices bacon
1    medium white onion, chopped
½   teaspoon ground cumin
1    teaspoon smoked paprika
2    cups low sodium chicken broth
1    tablespoon dried parsley
½   cup sour cream
2    tablespoons grated Parmesan cheese

METHOD

Peel the sweet potatoes and cube them to about ½ inch. Place them into a medium sauce pan with water to cover and boil for 8 to 10 minutes until soft. Drain and reserve.

In a large sauce pan over medium heat, cook the bacon until it is crisp. Remove and drain on paper towels saving the drippings in the sauce pan. When the bacon is cool, crumble and reserve.

Using 1 tablespoon of the bacon drippings (discard the rest), turn the heat to medium and add the onion. Cook for 5 to 6 minutes until translucent Add the cumin, paprika, broth and parsley. Add the cooked sweet potato and simmer for 3 to 4 minutes. Working in batches if necessary, add to a food processor or blender and process to a puree. Return to a clean sauce pan and stir in the sour cream until completely mixed. Serve the soup using bacon bits and a sprinkle of Parmesan as garnish.

COOKS NOTE: Personally, I did not like the crunchy, chewy bacon bits in the soup. The next time I make this soup, I may leave the bacon in the soup and cook it 4 to 5 minutes before adding the potato, removing the bacon and discarding (or eating) it before putting the rest in the blender.

Garbanzo, Sausage, Spinach Stew

INGREDIENTS
4    ounces Italian or Spanish dry sausage
2    medium leeks, white and pale green part
2    tablespoons olive oil
4    cloves garlic, minced
1    can (15 ounces) crushed or diced tomatoes
2    cups low sodium chicken broth
1    can (15 ounces) garbanzo beans, rinsed, drained
½   teaspoon ground cumin
½   teaspoon sweet paprika
½   teaspoon smoked paprika
4    cups chopped baby spinach (6 to 7 ounces)

METHOD

Cut the sausage into ¼ inch coins. Place a large skillet over low heat and add the sausage. Cook the sausage for about 5 minutes, stirring occasionally. Remove the sausage, setting it aside on paper towels to drain. Discard any fat in the skillet

Slice the leeks lengthwise and rinse, drain. Cut them into thin slices cross-wise Add the olive oil to a large sauce pan, increase the heat to medium and add the leeks. Cook the leeks, stirring occasionally, until they are tender, about 4 to 5 minutes. Add the garlic and cook for 1 minute.

Add the tomatoes and cook for 2 minutes. Add the broth, beans and all three spices and bring to a boil. Cover, reduce heat to a simmer and cook for 5 minutes. Add the reserved sausage and cook for 7 minutes. Add the spinach and, stirring occasionally, cook until the spinach is wilted, about 2 to 3 minutes. Serve immediately.

Based on a recipe from Cooking Light magazine.

Cornmeal Catfish with Corn Relish

I like catfish. I mean, I really like catfish. My neighbor and I used to catch them in the California Delta off of Frank’s Tract and bring them home all cleaned and skinned. His wife and my own didn’t care for them which was just fine by us. We would fry them after a dredging of cornmeal – nothing better. Today, farm bred, fresh, frozen, even not very fresh, whole or fillets – I still love them.

INGREDIENTS
Relish
1    tablespoon olive oil
1    red bell pepper, finely diced ¼ inch
1    jalapeno pepper, seeded, de-veined, finely diced ¼ inch
2    cloves garlic, minced
1   cup corn kernels, fresh or frozen, thawed
1    cup chopped fresh tomatoes (or canned, diced)
3    green onions, chopped fine
1    tablespoon lime juice

Catfish
1    egg
½   cup milk
½   cup super fine corn meal *
3    tablespoons olive oil
4    catfish fillets, 7 to 8 inches long

METHOD

In a sauce pan with the heat at medium, add the bell pepper and jalapeno.. Cook the vegetables for about 5 to 6 minutes until softened and add the garlic. Cook for 1 minute and add the corn, tomatoes and green onions. Continue cooking for 7 minutes and add the lime juice. Stir in, remove from the heat and, when the catfish is done, serve a large spoonful of the salsa with each catfish fillet

For the catfish, whisk together the egg and the milk and place into a flat bowl. Put the fine cornmeal onto a flat plate. In a large skillet over medium-high heat, add the olive oil. When the oil is very hot, put each of the catfish fillets into the egg-milk mix and turn to coat both sides. Let the excess drip off, dredge them in the cornmeal on both sides and put into the hot skillet.

Cook the fillets about 3 to 4 minutes per side until the cornmeal becomes golden and then remove them to a serving plate or individual plates and add the relish

NOTE: Use extra fine cornmeal as is used to make masa in Mexican cooking. A brand named PAN might be found in regular supermarkets or find a Mexican market.

Basque Style Codfish Stew

INGREDIENTS
1   pound prepared salted cod, cut to bite-sized
4   yellow potatoes, sliced thick
2   medium white onions, sliced
4   hard-boiled eggs, sliced
2   teaspoons capers, rinsed, drained
2   large cloves garlic, minced
¼   cup pitted green olives, halved
1   jar (4 ounces) roasted red bell peppers, drained, diced
½   cup golden raisins
1   bay leaf
1   can (8 ounces) tomato sauce
½   cup olive oil
1   cup water
¼   cup dry white table wine

METHOD

In a very large (6 quart) sauce pan, layer half of each ingredient in the following order: potatoes, cod, onions, egg slices, capers, garlic, olives, red bell peppers and raisins.

Put the bay leaf on top of the first layer and pour on half of the olive oil and half of the tomato sauce.

Repeat the layers as above and pour the water and white wine over the second layer. Do not stir. Cover and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 30 minutes. This recipe will serve 4 and even tastes better the second day.

I only made half of the recipe and it nearly filled a 4 quart sauce pan.

Grilled Eggplanr with Red Pepper Sauce

INGREDIENTS
1    large red bell pepper
1    teaspoon cumin seeds
1    tablespoon red wine vinegar
1    medium eggplant, sliced into ½ inch slices
      olive oil

METHOD

Cut the bell pepper in half and discard the seeds and internal membranes. Flatten both halves on a baking sheet and broil until the skins blacken. Place into a paper bag and close the bag. When they have sweated for 6 to 8 minutes, remove the peppers and peel them. Cut into 1 inch pieces and place into a food processor.

Toast the cumin seeds in a small frying pan on medium-low for a few minutes until the aroma becomes pretty strong – but do not blacken the seeds. Place them into a mortar and pestle and grind them in to a powder. Place this into the food processor. Add the red wine vinegar to the food processor and process to a puree.

Brush the eggplant slices with olive oil and grill either on an outdoor grill or on the stove top with a grilling iron. Turn them three times after 3 minutes to thoroughly cook and also to obtain the crossed grilling lines.

Serve with the sauce along side.

Based on a recipe in Cooking Light magazine

Broccoli Cheese Soup

INGREDIENTS
2    cups low sodium chicken broth
1    cup dry white table wine
½   pound broccoli, coarsely chopped (2 small heads)
1    medium white onion, chopped
1    medium carrot, chopped
2    cloves garlic, chopped
½   cup half-and-half
2    tablespoons shredded extra sharp cheddar cheese
1    tablespoon chopped flat leaf parsley (optional)

METHOD

In a large sauce pan over medium-high heat, add the broth, wine, broccoli, onion, carrot and garlic. Bring to a boil, lower the heat to a simmer, cover and cook for about 15 minutes until the broccoli and carrots are tender.

Using batches if necessary, pour into a food processor or blender and process to a puree. Return to a clean sauce pan and add the half-and-half and the shredded cheese. Stir to mix and melt the cheese. Serve in individual bowls garnished with the optional parsley.

Based on a recipe in Eating Well magazine

Chicken Mushroom Stew

INGREDIENTS
2   cups low sodium chicken broth
1   small carrot, peeled, cut to 1 inch
1    celery stalk, cut to 1 inch
1    bay leaf
 
2   tablespoons olive oil, divided
2   tablespoons butter, divided
1 ½  pounds boneless, skinless chicken tenders
3    cups sliced mushrooms
1    cup frozen whole pearl onions
1    tablespoon fresh chopped tarragon or 2 teaspoons dried
2    tablespoons all-purpose flour

METHOD

In a medium sauce pan, combine the broth, carrot, celery and bay leaf. Cook the broth over medium heat uncovered for 10 minutes or until reduced to 1 ½ cups. Remove and discard the solids and set aside.

In a large skillet, add 1 tablespoon each of oil and butter over medium heat. When the oil is warm, add the chicken tenders and brown on all sides. Remove the chicken and keep warm. Add the remaining oil and butter and the sliced mushrooms. Cook these for 4 to 5 minutes until they begin to give off some liquid.

Add the pearl onions, the reduced broth, tarragon and the chicken. Cook the chicken for 6 to 8 minutes and remove the chicken, mushrooms and onions, keeping them warm. Sprinkle the flour into the sauce, stirring the whole time, and continue to cook until the sauce thickens. Serve the chicken, mushrooms and onions covered with the sauce.

Pumpkin Tomato Bisque

A thick warming soup for a cold winter day.
 
INGREDIENTS
1    medium white onion, chopped (about 1 cup)
2    tablespoons olive oil
1 ½   cups low sodium chicken broth
1    can (15 ounces) pumpkin puree
1    can (15 ounces) tomato sauce
1    tablespoon pure maple syrup
½   teaspoon powdered ginger
¼   teaspoon Chinese Five Spice

METHOD

In a large sauce pan over medium heat, add the olive oil and onions and cook, stirring occasionally, for 5 to 6 minutes until they are translucent. Add the broth, lower the heat to a simmer, and cook for 5 to 6 minutes. Strain the broth into a bowl, saving the onions. Place ¼ cup of the onions and 1 cup of the broth into a food processor or blender and process to a puree. Add back to the remainder of the broth.

Slowly whisk the pumpkin puree and the tomato sauce into the sauce pan with the broth. Stir in the maple syrup, ginger and five-spice, blending well. Bring the soup up to a simmer and remove from the heat. Serve immediately and enjoy.

Shakshuka - Eggs & Vegetables

 INGREDIENTS
2   tablespoons olive oil
1   cup ¼ inch slice, 1 inch dice red bell pepper
1   cup ¼ inch slice, 1 inch dice green bell pepper
2   cups thinly sliced, halved red onion, chopped
2   cloves garlic, minced
1   can (8 ounces) tomato sauce
¼  cup dry red table wine
2   teaspoons dried oregano
2   teaspoons dried basil
1   teaspoon smoked paprika
3-4   large eggs
 
2   cups pre-cooked brown or Arborio rice
¼  cup chopped fresh basil leaves
2   tablespoons crumbled feta cheese (optional)

METHOD

Heat a medium skillet over medium high heat and add the olive oil, swirling the pan to coat. Add both bell peppers and the onion slices and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.

Add the tomato sauce, the wine and the three spices, bring to a boil, reduce heat to a simmer, cover and cook for 7 to 10 minutes, or until the peppers are very tender and the sauce thick.

Form 3 or 4 indentations in the sauce with the back of a wooden spoon. Crack each egg into a small dish, sprinkle with a little salt and gently slip into the indentations. Cover again and cook for 6 to 8 minutes until the eggs are done. Place equal portions of the rice into individual serving dishes. Carefully spoon the sauce over the brown rice, add the egg on top. Sprinkle with the chopped basil and crumbled feta cheese and serve.

Based on a recipe from Cooking Light magazine.

Five Bean Casserole

INGREDIENTS
4    slices bacon
1    medium onion, chopped (2 cups)
3    cloves garlic, minced
2    tablespoons mustard powder
¼   cup brown sugar
1    cup cider vinegar
1    can (15 ounces) cannellini beans, rinsed, drained
1    can (15 ounces) black beans, rinsed, drained
1    can (15 ounces) red kidney beans, rinsed, drained
1    can (15 ounces) garbanzo beans, rinsed, drained
1    can (15 ounces) butter beans, rinsed, drained
2    teaspoons dried thyme
2    teaspoons dried tarragon

METHOD

Preheat the oven to 325 F. In a medium skillet, cook the bacon until it is crisp. Remove to paper towels and reserve the fat. When the bacon is cool, cut into very small pieces and reserve.

Place the onion into the skillet with the bacon fat and cook for 4 to 5 minutes until it is translucent. Add the garlic and cook for 1 minute. Add the mustard powder, sugar and vinegar, cover, lower the heat to a bare simmer and cook for 8 to 10 minutes.

In a 4 quart baking dish, mix the five beans, the onion mixture, the reserved bacon bits and the spices. Mix well, cover and bake for 45 minutes. Allow the beans to cool slightly before serving.