November 5, 2013 § 5 Comments
So, I have this problem where I am hungry all the time. Most days, I could eat my lunch at 10 a.m. And now that I go to the gym right after work, I’m not eating dinner until 8pm. This just means I need something hearty and delicious for lunch that will hold me over.
I love soups for lunch. This sweet potato and sausage soup is a WINNER. Hearty? Check. Delicious? Check.
The soup was so steamy, all my photos are slightly foggy. Foggy with awesomeness.
Recipe from Shutterbean (with minor changes)
What you need:
- 6C chicken broth
- 2C water
- 1 pound sweet Italian sausage (no casing)
- 2-3 sweet potatoes, peeled and diced
- 3 cloves minced garlic
- 1 large yellow onion, chopped
- 1 tbsp olive oil
- ¾ C small pasta shells
- 6C chopped spinach (could use kale or a combination)
- Parmesan cheese, grated
- Salt and pepper, to taste
What to do:
First, prep your ingredients. Remove the casing from your sausage, if needed. Peel and chop your onion and sweet potatoes, and mince your garlic. Chop your spinach, and grate your Parmesan. Ready? Here we go!
Heat your olive oil in a large nonstick Dutch oven or soup pot. Add your onion and garlic, and cook until soft. Then, add your sausage in small pieces. Cook until the sausage is browned.
Now, add your chopped sweet potatoes, broth, and water. Bring the pot to a boil, then add your pasta shells. Cook for about 8 minutes, then reduce to a simmer. Toss in your chopped spinach. Keep simmering until the greens wilt and the pasta is tender.
Top bowls with grated Parmesan!
A spoonful of goodness!
EDIT: Something funky happened to this post after I published it on 11/5, and it reverted to a draft. Re-published on 11/6. Sorry for weirdness!
September 19, 2013 § 1 Comment
It seemed like over the summer, i saw recipe after recipe for some variation of sweet potato tacos. I decided to whip up some of my own, featuring roasted sweet potatoes, black beans, corn, lime sour cream, guacamole, and feta, and was very very happy with the results. All the ingredients come together really quickly, especially if you decide to roast your sweet potatoes ahead of time (or use leftovers).
What you need (for approx. 8 tacos):
- 2 large sweet potatoes, peeled and diced
- 2 ears of corn, sliced off the cob
- 1 can of black beans, drained and rinsed
- 1 C sour cream
- 2 tbsp lime juice
- 1 tbsp cinnamon
- 1 tbsp sea salt
- 2 tbsp olive oil
- 8 corn tortillas
- guacamole (optional)
- feta cheese (optional)
What to do:
First, you need to roast your sweet potatoes. Preheat your oven to 400. While the oven is heating, peel and dice your potatoes into 1-inch cubes. Put potatoes on a nonstick baking pan or cookie sheet. Drizzle with olive oil, and season with cinnamon and sea salt. Toss to coat. Bake potatoes in the oven for 35-40 minutes. (This can be done the day, or night, before. Just keep the potatoes in a sealed container in your fridge.)
Heat a large skillet over medium heat. Drizzle with olive oil, and pour in your corn kernels. Let the corn heat until it begins to brown. Then toss in your black beans (which have already been rinsed and drained). Add in 1 tablespoon of lime juice to the corn and black bean mixture.
Whip up a quick “lime sour cream” by putting 1 cup of sour cream in a small bowl and seasoning with sea salt and 1 tablespoon of lime juice. Mix well.
When you are ready to put together your tacos, heat your corn tortillas on a grill pan until warmed. Remove from the grill pan to a serving plate. Place a spoonful of sweet potatoes in the center of the tortilla, followed by a spoonful of the corn and black bean mixture. Add a dollop of the lime sour cream. I also garnished my tacos with a spoonful of freshly made guacamole and a sprinkling of feta cheese.
Time to take a big bite.