Sweet Potato-Peanut Bisque- BEST SOUP EVER!!! (*okay maybe it depends on your tastebuds)

Cindy made me think of this, i actually just had it at work the other day. AND.I.LOVED.IT.! My friend Katie showed me this website eating well. I would put a link on here, but i never can seem to get it right so... here goes:

http://www.eatingwell.com/recipes/sweet_potato_peanut_bisque.html

Ingredients

* 2 large sweet potatoes (10-12 ounces each)
* 1 tablespoon canola oil
* 1 small yellow onion, chopped
* 1 large clove garlic, minced
* 3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
* 1 4-ounce can diced green chiles, preferably hot, drained
* 2 teaspoons minced fresh ginger
* 1 teaspoon ground allspice
* 1 15-ounce can vegetable broth
* 1/2 cup smooth natural peanut butter
* Freshly ground pepper to taste
* Chopped fresh cilantro leaves for garnish

Preparation

1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.

Tips & Notes

* Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with water before reheating, if desired.


Nutrition

Per serving: 291 calories; 16 g fat (3 g sat, 8 g mono); 0 mg cholesterol; 30 g carbohydrates; 1 g added sugars; 10 g protein; 6 g fiber; 474 mg sodium; 1011 mg potassium.

Nutrition Bonus: Vitamin A (300% daily value), Vitamin C (100% dv), Potassium (29% dv), Magnesium (15% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 1/2 high fat meat, 1/2 fat

Chili?

I made this for my ward chili cook-off, but I'm pretty sure it doesn't really count as chili. It has beans. That's about the only similarity. HOWEVER, I did get lots of compliments and had a couple people ask for the recipe, and Eric liked it, so I guess it was a success. I didn't win, though. Haters. Just kidding :)

Warm Heart Stew

Pumpkin Curry Soup

1 small onion
2 large cloves of garlic
2-3 teaspoons curry powder
2 Tblspoons butter
3 cups chicken broth (you can use vegetable broth or bullion cubes with water)
15 oz. canned pumpkin (be sure you don't get pumpkin pie mix)
12 oz. evaporated milk
white pepper and salt to taste (you can use black pepper instead)

in a largish pot:
-saute onion and garlic in butter until onions are clear add curry (saute for 2-3 min)
-add broth and pumpkin and bring mixture to a boil reduce heat and simmer for 15 min
-add evap. milk and cook for another 2-3 min

cup soup into a blender and whip on high for a few min (make sure the garlic and onions get mixed well) don't put too much of the soup in at a time because it should fluff up a bit and because it's super hot--and it won't mix as well.

cake balls ....from well.... sept 2009 i think ;)

on a total side note i was looking for a recipe that was posted way back when and went back to my cake balls recipe and saw the comments. sorry i am not good at checking those- seeing as it was well over a year, but...if anyone is still curious and never ventured to try them... the dipping is challenging but what i found was the easiet was to freeze them for a long while and only pull out a few at a time so they are still super cold. The warmer they get the harder they are to dip. AND...i only use dipping chocolate, because choc chips NEVER work for me, but....there you go :)

Sweet Potato Bake

I really like this recipe for Thanksgiving. I was having trouble trying to get my candied sweet potatoes to turn out anything other than runny here in our humidity. This was my solution & I must say I don't really miss the candied version much at all.

Kraft Whipped Sweet Potatoes

Cafe Rio Knock-offs

They served the following recipes at our R.S. Meeting last week & it was delicious. Almost as delicious as Lisa's...

Café Rio Dressing

1 buttermilk ranch dressing packet
1 cup mayo
1 cup buttermilk
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
3 cloves garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.


Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

(Kraft Zesty Italian Dressing has 2 grams of sugar per serving. I try to avoid dressings with sugar, but this is a very small amount. You're only using 8 ounces of the dressing per 5 pounds of chicken if you follow this recipe, so it should be fine, even for South Beach Dieters.)


Café Rio Rice

3 cups rice - Follow directions on your package of rice for the amount of liquid to use to cook your rice. (I used brown rice and it turned out fine. I did back off on the amount of liquid I added because the other ingredients added have alot of moisture and the first batch I made had too much liquid so my rice was mushy and over cooked.)


Liquid for rice- you can use just water or I used chicken broth

4 t chicken bouillon
4-5 cloves garlic

½ bunch cilantro
1 can green chilies—or equivalent fresh
¾ t salt
1 T butter
1 small onion

Blend cilantro, green chilies, garlic and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes or until the rice absorbs the liquid.



Cafe Rio Pork

Pork Loin or Pork Roast -

Sauce: 18 oz Coca-Cola Classic or Dr. Pepper (do not use diet or generic)
1 Cup sugar
1 7 oz can Chipotle Chilies in ADOBO Sauce (since you use the sauce and not the chilies, it is important that you get exactly that.)
1 tsp dry ground mustard - heaping

1 tsp ground cumin - heaping
1 Tbsp. minced garlic - heaping


Rub Pork Roast with olive oil then salt and pepper outside. Sear Pork Roast in pan on high heat on all sides until brown crust forms. Place Roast in pre-heated crockpot and pour sauce over and cook in crock pot on low for 7-9 hours or on high for 5-6 hours in sauce or until it pulls apart.


For the sauce remove chilies from the can of adobo sauce. Rinse chilies with the coke to get all the sauce off. Discard whole chilies and only use the sauce. Also rinse can with coke to get all remaining sauce. (I left the chilies in once, and it was so potent I cried when I lifted the lid of the crock pot. If you like super-spicy foods, leave one or two chilies in. If you want to clean the system, go ahead and use them all . . .)
Put all ingredients in blender. Blend, pour over pork in crock pot. After cooking, pull apart with forks into bite size pieces. Leave in sauce while you serve it.

Request

With the Holidays right around the corner, would you all mind posting your favorite Holiday recipes? I'm always looking for new ideas.