Sweet Potoato, Carrot, Apple, and Red Lentil Soup

Prep:20 Min Cook:50 Min 

1/4 cup butter

2 large sweet potatoes, peeled and chopped

3 large carrots, peeled and chopped

1 apple, peeled, cored and chopped

1 onion, chopped

1/2 cup red lentils

1/2 teaspoon minced fresh ginger

1/2 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon paprika

4 cups vegetable broth

plain yogurt

1.) Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

2.) Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

3.) Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

4.) Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

*This soup is also great served with crumbled feta cheese instead of yogurt as garnish.

Caribbean Crunch Squash

I loved this recipe because it dressed up the squash in a new way that was very simple, yet delicious.

Prep: 15 min Bake 1 hr 4 servings


1 buttercup squash (2 to 2.5 lb)*
2 tablespoons butter or margarine, melted
2 tablespoons peach or apricot preserves (we tried the peach and liked it)
2 tablespoons graham cracker crumbs
2 tablespoons shredded coconut
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon pepper

1.) Heat oven to 350 degrees.  Cut squash into fourths; remove guts.  Place squash, cut sides up, in ungreased 13 X 9-inch pan.

2.) In small bowl, mix butter and preserves.  Brush about half of preserve mixture over cut side of squash pieces.  In another small bowl, mix remaining ingredients, sprinkle over squash.  Drizzle with remaining preserves mixture.

3.) Bake uncovered 45 to 60 minutes or until tender.

*Two acorn squash (1 to 1.5 lb each) can be substituted (we used the acorn and it turned out great)


*Betty Crocker Cookbook

Pasta Primavera

Prep: 15 min Cook: 20 min 4 Servings 


8 oz uncooked fettuccine or linguine
1 tablespoon olive or vegetable oil
1 cup broccoli flowerets
1 cup cauliflowerets
2 medium carrots, thinly sliced (1 cup)
1 cup frozen green peas (from 1-lb bag), rinsed to separate
1 small onion, chopped (1/4 cup)
Alfredo Sauce (see Alfredo Sauce post)
1 tablespoon grated Parmesan cheese

1.) Cook fettuccine as directed on package

2.) Meanwhile, in a 12-inch skillet, heat oil over medium-high heat. Cook broccoli, cauliflower, carrots, peas, and onion in oil 6 to 8 minutes, stirring frequently; until vegetables are crisp-tender.  Remove from heat; keep warm.

3.) Make Alfredo Sauce. Stir sauce into vegetable mixture

4.) Drain noodles and stir into sauce mixture--heat thorough.  Sprinkle with cheese.

*Betty Crocker Cookbook

Terrific Teriyaki Burgers

Prep: 20 min Grill: 15 Min Yield: 6 servings


1/4 cup ketchup
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. unsweetened crushed pineapple
1-1/2 tsp. minced fresh ginger-root
1 garlic clove, minced
1/2 tsp. sesame oil
Burgers
1 egg white, lightly beaten
1/3 cup dry bread crumbs
3 green onions, chopped
1 Tbsp. unsweetened crushed pineapple
3/4 lb. lean ground turkey
6 slices unsweetened pineapple
6 hamburger buns, split and toasted
6 lettuce leaves
6 slices of tomato

1.) In a small bowl, combine the ketchup, soy sauce, brown sugar, pineapple, ginger, garlic and sesame oil; set aside.

2.) In a large bowl, combine the egg white, bread crumbs onions, crushed pineapple and 3 Tbsp. reserved ketchup mixture.  Crumble beef and turkey over mixture and mix well.  Shape into six burgers.

3.) Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. (Using a Griddler or George Foreman works too) Grill burgers, covered, over medium eat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear, brushing occasionally with remaining ketchup mixture.

4.) Grill or broil pineapple slices for 2-3 minutes on each side or until heated through.  Serve burgers and pineapple on buns with lettuce and tomato.

*Healthy Cooking Taste of Home 2011