Tuesday, March 23, 2021

Sweet Potato Ginger Soup

Sweet Potato Ginger Soup 

Inspiration:

https://www.epicurious.com/recipes/food/views/roasted-sweet-potato-and-ginger-soup

https://www.howsweeteats.com/2018/01/sweet-potato-soup-ginger/

First Bake the Sweet Potatoes

  1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or aluminum foil.
  2. Use a fork to poke holes into the sweet potatoes, and set them on the baking sheet.
  3. Roast for 40 to 50 minutes, or until the skin has puffed up and you can easily pierce them with a fork.
50+ minutes for 3 sweet potatoes.  Maybe turn off the oven at 45...

Caramelize onions, with ginger and garlic added as they become translucent.

If you have a pear, saute it at the end.

Blend it all and add some yogurt and/or milk and/or water and/or broth to make it soupy.


Sunday, January 10, 2021

Butternut Squash Spaghetti with Sausage and Sage



Butternut Squash Spaghetti with Sausage and Sage 


Butternut Squash Spaghetti with Sausage and Sage

Sep 1, 2016

YIELDS:

4

servings

PREP TIME:

0

hours

15

mins

TOTAL TIME:

0

hours

30

mins

INGREDIENTS

8 oz.

spaghetti

Top half of a medium butternut squash (the "neck," about 12 oz.)

2 tbsp.

extra-virgin olive oil

8 oz.

sweet Italian sausage, casing removed

2

cloves garlic, thinly sliced

1/4 c.

fresh sage leaves (about 8), chopped

crushed red pepper akes (optional)

3/4 c.

dry white wine

2 c.

baby kale

1/4 c.

1 tbsp.

whole-grain mustard

2 oz.

crumbled blue cheese or coarsely grated extra-sharp Cheddar

DIRECTIONS

PER SERVING

546 CAL, 25 G FAT (10 G SAT FAT), 65 MG CHOL, 650 MG SOD, 23 G PRO, 55 G CAR, 4 G FIBER

1. Cook spaghetti according to package directions; drain.

2. Meanwhile, peel the butternut squash and spiralize on a thin noodle setting. Cut any very long strandsin half.

3. Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoonuntil beginning to brown, 6 to 8 minutes. Add the garlic, sage, and red pepper (if using) and cook,stirring, for 1 minute.

4. Add the butternut squash and toss to combine. Add the wine and cook, covered, until the squash is justtender, 3 to 5 minutes.

5. Add the kale and toss to combine. Stir in the cream and mustard and simmer until slightly thickened, 1to 2 minutes. Fold in the cheese.


Sunday, December 20, 2020

Weekend Getaway Ideas: Mainly in North Carolina and Mainly Near Charlotte

Weekend Getaway Ideas:  Mainly in North Carolina and Mainly Near Charlotte

Hike in Uwharrie and eat at Lefler's Place in Mount Gilead

Booze Cruise Hendersonville with the Cheers Trail Passport

Visit one of North Carolina's 41 State Parks

Take one of these 16 Hikes Around Charlotte

Visit Wayah Bald Tower

Hike the Art Loeb Train to Butt Knob Trail to reach the 6,040-foot peak of Shining Rock to view Black Balsam Knob to the south.

Enjoy a health vegetarian meal at The Laughing Seed Cafe in Asheville (or Plant in Asheville or Kindly Kitchen in Boone or Vegan Flava Cafe in Chapel Hill, Bean Vegan or Fern or Veltree in Charlotte, Soul Good Vegan Cafe in Durham, Copeland Springs Farm & Kitchen in Pittsboro, The Fiction Kitchen or Irregardless Cafe in Raleigh, Sealevel City Vegan Diner in Wilmington, Mozzarella Fellas or Mike's Vegan Cookout in W-S).






Friday, December 4, 2020

Monday, October 5, 2020

Crockpot Quinoa, Beans and Corn

Crockpot Quinoa, Beans and Corn 

2 cups Quinoa

2 cans Black Beans, washed and drained.

2 4 oz. cans Green Chiles.

2 cans Corn, drained

2 cans of Diced Tomatoes

4 cups Vegetable Stock (or Chicken Stock)

4 Tablespoons of Taco Seasoning 

Cook in crockpot on high for 4 hours.

 Serve over Raw Spinach and top with Tortilla Chips