Sweet Potato Soup

Sweet Potato Soup

(From Meredith – Paleo recipe)

Serves 6

2 lbs. sweet potatoes, halved (about 2 large)

¼ c. water

2 t. olive oil

1 c. onion chopped

½ t. ground cumin

¼ t. crushed red pepper (Meredith used cayenne pepper)

4 c. unsalted chicken stock

¼ t. salt

6 bacon slices, cooked and crumbled

1 oz. fresh parmesan cheese, shaved (about ¼ c.)

2 T. flat leaf parsley leaves (optional)

Place potatoes, cut side down, in a glass microwave safe dish. Add ¼ c. water, cover with plastic wrap. Microwave on high for 15 min. or until potatoes are tender.  Cool and peel away skin.

In medium pot, heat olive oil, swirling to coat.  Add onion, saute 1 minute or until translucent.  Stir in cumin and red pepper.  Add stock, bring to a boil.  Using an immersion blender, blend to puree soup.  Stir in salt. 

To serve garnish with bacon and parmesan cheese

Chicken with Brussel Sprouts and Mustard Sauce

Chicken with Brussel Sprouts and Mustard Sauce

(I served this with rosemary smashed potatoes)

Ingredients

• 2 tablespoons olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves (I pounded to make thinner for my preference)
• 3/8 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 1/4 cup unfiltered apple cider (I also think you could sub in white wine)
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons butter, divided
• 1 tablespoon chopped fresh flat-leaf parsley
• 12 ounces Brussels sprouts, trimmed and halved (green beans would also be good)

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Nutritional Information 

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.

Step 3

Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.

Carmel Apple Sangria

Tailgate worthy, I believe!!!!!   

1 chopped apple
4-6 cups apple cider
1 bottle pinot grigio   (or I used sauvignon blanc, because that's what I had on hand! )  
1 cup carmel vodka

VOILA!!!!    Serve over ice   

Slow Cooker Garlic Parmesan Chicken

2 + T. olive oil
2 lb. bone-in chicken thighs
kosher salt
pepper
1 lb. baby red potatoes, cut up
2 T. butter
5 cloves garlic, minced
2 T fresh thyme, chopped
freshly grated parmesan for serving

In a large skillet over med high heat, heat a few tablespoons olive oil.  Season chicken with salt and pepper. Add chicken to skillet, cook about 3-4 min per side to sear.

In slow-cooker, toss in potatoes with remaining 2 tablespoons oil, butter, garlic and thyme.  Season generously with salt and pepper.  Add chicken to slow-cooker and toss gently. Cover and cook on high for 4 hours and low for 8 hours.

Garnish with freshly shaved parmesan.

Grilled Tuna with Herbed Aioli

1/4 c. olive oil

2 T. red wine vinegar

2 T. chopped fresh basil

2 t. chopped fresh thyme

2 large cloves garlic, finely chopped

1/3 c. mayonnaise

4 - 7 oz. tuna steaks (about 1" thick)

Whisk together first 6 ingredients to make aioli.  

Grill tuna steaks, sprinkled with salt and pepper, on med-high heat, 3 minutes each side for medium.  

***This recipe actually was supposed to go differently . . . marinade the tuna etc. I messed up and ended up with this. Delish!!!!

Romaine Wedge Salad with Hearts of Palm Dressing

Romaine Wedge Salad with Hearts of Palm Dressing

• 8 slices bacon or pancetta
• 2 cans (14 oz. each) hearts of palm, drained
• 1/4 cup plain yogurt
• 2 limes, zested (about 2 tsp.) and juiced (about 1/4 cup)
• 1/4 cup canola oil
• 1/2 tsp. kosher salt
• 3 hearts of romaine, quartered lengthwise
• 10 oz. cherry tomatoes, halved or quartered (about 2 cups)
• 1/2 red onion, thinly sliced (about 1 cup)
• 1/4 cup toasted sunflower seeds

1. In a medium skillet, cook the bacon, turning occasionally, until crispy, 6 to 8 minutes. Transfer to a paper towel– lined plate. Let cool; coarsely crumble. 

2. In a blender, puree the hearts of palm, yogurt, lime zest and juice, oil and salt until creamy, about 2 minutes. Transfer the dressing to a pint-size jar or bowl with a lid and thin with water by the tablespoonful until still thick but pourable. Season with pepper; seal.

3. To transport, place the romaine quarters, tomatoes and onion in a large storage container, and the bacon and sunflower seeds in two small sealed storage containers.

4. To serve, arrange the romaine, tomatoes and onion on a platter, drizzle with the dressing and sprinkle with the bacon and sunflower seeds.

https://www.rachaelraymag.com/recipe/romaine-wedge-salad-with-hearts-of-palm-dressing

Fruit Galette

                                                                                   Fruit Galette

FOR THE DOUGH:

• 1 ⅓ cups all-purpose flour
• 1 tablespoon
• ½ teaspoon/3 grams fine sea salt
• 1 large egg
•  Heavy cream, as needed
• 1 stick unsalted butter, cut into big pieces
• 2 teaspoons lemon juice
• ½ teaspoon grated lemon zest 

FOR THE FILLING:

• 3 cups summer fruit of your choice (berries, stone fruit, figs), sliced or cubed if necessary
• ½ cup to 3/4 cup to taste
•  Pinch of salt
•  Juice and grated zest of 1/2 lemon
• 3 to 4 tablespoons cornstarch
• 
  

MAKE THE CRUST:

1. In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
2. Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
3. Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
4. Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.

MAKE THE FILLING:

1. Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
2. Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
3. *** I made with strawberries and was delicious. I also sprinkled the dough with turbinado sugar before baking. While baking, liquid will leak out which is normal.