Curried Sweet Potato Soup

As delicious as this soup is to eat, I hope that this is the last hearty winter recipe that I have to make. Daylight savings started today and that signals to me that spring is right around the corner and when I get out of work it will still be light outside - things are lookin' up! If there is one final dish that will let you end your winter on a high note, this is the soup. Serve this full flavored soup with goat cheese biscuits and soak up the last days of winter.

Source: Love and Olive Oil

You Will Need:

• 1 1/2 Tbsp olive oil
• 1 cup coarsely chopped onions
• 1 large clove garlic, coarsely chopped
• 1 Tbsp chopped ginger
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cardamom
• 1/4 tsp turmeric
• 1/8 tsp crushed red pepper flakes
• 2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick
• 6 cups chicken or vegetable broth, or slightly more as needed.
• salt and pepper to taste
• 6 to 8 tsp goat cheese

Here We Go:

• Heat the oil in a large pot over medium heat
• Add the onions and saute until the onions are soft and begin to brown, about 10 minutes
• Add the garlic and saute, stirring for 30 seconds
• Add the ginger, cumin, coriander, turmeric and red pepper flakes
• Finally, add the sweet potatoes and broth and bring to a boil
• Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes
• Puree the soup, in batches in a blender or food processor
• Season to taste
• The soup can be made a day ahead and kept in the fridge and reheat over low
• If the soup is too thick, add a little more stock
• Ladle into bowls and sprinkle with crumbled goat cheese

Makes 6 Servings
Happy Feasting!

Fajita Pizza

Happy Leap year Everyone! I have always wondered about those leap year babies. What do they do? Do they celebrate their birthdays on the 28th of February every year? I guess that is what I would do because no one should go an entire year without a birthday celebration in their honor. Right? And so I digress, back to the za.

I love fajitas! I would probably say that is my go-to order at any Mexican restaurant. They come out piping hot, sizzling on the skillet and make such a spectacle that usually other restaurant goers will turn around to get a glimpse of whatever is causing such a scene. So as I sat at the grocery store last weekend, I thought to myself that I wanted to make a pizza and why not throw my favorite Mexican dish on top - fajitas. So here she is people, the fajita pizza!

You Will Need:

• 2/3 cup red pepper, diced
• 1/3 cup yellow onion, diced
• 1 ball pizza dough (white or wheat)
• 1/3 cup yellow corn
• 1 1/4 cups pizza sauce
• 1/2 bag of mozzarella cheese (12 oz bag)
• 1/3 diced cooked chicken
• 1/4 cup black beans
• 1 Tbsp olive oil

Here We Go:

• Preheat oven to 500 degrees F
• Roll out dough to desired thickness using your hands or a rolling pin if you have one
• Rub pizza stone with olive oil and place dough on pizza stone or baking sheet
• Top dough with pizza sauce, cheeses and vegetables
• Bake for 10-12 minutes on top rack, or until golden brown

Makes 8 Slices
Happy Feasting!

Ginger Sesame Stir-fried Asparagus

 

This side dish is infused with flavors of the Orient. The vibrant red bell peppers, coupled with the kelly green asparagus, will put a smile on your face and bring a little sunshine to these cold winter days! The hint of sesame oil and ginger adds a nice surprise to every bite. This is an easy side dish that sure beats the same old steamed broccoli or roasted baby carrots. It is the perfect accompaniment to the Indonesian Ginger Chicken or Indonesian Pork Tenderloin.

 

Source: P. Allen Smith's Seasonal Recipes from the Garden (Given by Sarah Bourgeois)

 

You Will Need:

• 1 1/2 pounds asparagus, trimmed and cut into 2inch pieces
• 2 Tbsp olive oil
• 1/2 large red bell pepper, cut into thin strips
• 1 Tbsp chopped fresh ginger
• 1 Tbsp soy sauce
• 2 tsp toasted sesame oil
• 1 tsp sesame seeds
• 1/4 tsp red pepper flakes, or to taste

 

Here We Go:

• Bring a 1/4 inch of water to a boil in a large non-stick skillet over high heat
• Add the asparagus pieces and return to boil
• Reduce the heat to low, cover the skillet, and simmer for five minutes, or until crisp-tender
• Drain the asparagus in a colander and run it briefly under cold running water to stop the cooking
• Drain it again
• Wipe the skillet dry with a paper towel
• Heat the olive oil in the same skillet over high heat
• Add the bell peppers and cook, stirring constantly, for about 3 minutes, or until just tender
• Add the asparagus, ginger, soy sauce, and red pepper flakes, and cook for 2 minutes or until heated through
• Remove the skillet from the heat and stir in the sesame oil and sesame seeds
• Turn out onto a platter, serve warm

 

Serves 6 as a Side

Happy Feasting!

Slow Cooker: Indonesian Ginger Chicken

2012 has proven to be an eventful year thus far! We have had a gorgeous wedding in Memphis, a fun weekend back in Charlottesville, and not to mention several other busy weekends filled with duck hunting (for my husband) and work events for me. When life seems so crazy that you think you should just pick up Chinese take-out or order in pizza, turn to your slow cooker! Throw the ingredients in the pot before you leave for work, and when you come home dinner is waiting for you. This Indonesian chicken goes perfectly with couscous and ginger sesame stir-fried asparagus!

Source: Crock-pot.com (Given to me by Alan Carney)

You Will Need:

• 1/2 cup honey
• 1/4 cup soy sauce
• 1 1/2 tablespoons fresh ginger, grated
• 4 cloves garlic, minced
• 4 boneless, skinless chicken breasts
• 1 Tbsp fresh cilantro, minced

Here We Go:

• In a small bowl, whisk together the honey, soy sauce, ginger, and garlic
• Place the chicken breasts in the slow cooker and pour the honey-soy sauce over the chicken
• Cover; cook on low 2 to 3 hours (or on High for 1 hour)
• Using 2 forks, shred the chicken breasts while still in the slow cooker to mix juices
• Before serving, garnish with a sprinkling of cilantro

Serves 4-6
Happy Feasting!

Foodie 100!

I started blogging about food about a year ago and time has flown by! Since I began blogging, I have had tremendous positive feedback from family, friends and even strangers who have now become my "foodie friends" and devoted followers.

Before Christmas, I was approached by Glam Media about their new food site that was launching this year. Foodie.com launched today and I am proud to be one of the 100 food bloggers featured! According to Glam Media, "The Foodie 100 is a list of hand selected food bloggers who represent the best of the best: bloggers who are passionate, knowledgeable, and most of all, dedicated to food."

I am honored and thrilled to be participating with such wonderful food bloggers and wanted to share my good news with all of you. So I must say thank you for all of your Facebook likes, Twitter re-tweets and comments on my blog. You make cooking and feasting even more fun and worthwhile than it already is!