You’ll find very few crockpot recipes here on my blog. Not because I don’t like them – but just because I’m home all the time and usually prefer to make soups on the cooktop. I suppose this one wouldn’t have to be made in a crockpot – but gosh, it’s SO easy this way! If you’re employed full time or have a really busy schedule, this soup/stew will rock your world not only with ease but with flavor! If you love Mexican food, well, this is a shoe-in, then.

As I was cropping and adding text to my photos for this blog post, my fingers were almost itchy to get to writing about it because this soup is so fantastic! Oh my yes. Before I start writing I always work with the photos first, then I prepare the MasterCook recipe that gets exported to a pdf and as a text file (that goes into the box below). Once that’s all done (usually takes me 10-15 minutes or less) then I start writing. My mouth is watering looking at the photo above.

Back when crockpots first came out (wow, that was 1971), the recipes generally under-whelmed me. They lacked sufficient layers of flavor, I suppose. Yes they were easy. Yes, they helped with meal-making when I was a full-time working mom, and yes, the cleanup was easy too. But my first crockpot was ceramic, and back then you either had to brown meat in another pan (taking more time, and giving you another dirty pot) or you had to use raw meat, which is generally what I did. Now I know better – so much of the flavor in meat comes from that caramelization when it’s browned in a pan. So when I bought the Cuisinart Multi-Cooker, 7-Quart, all that changed because it has a heavy insert (coated in a nonstick surface) that can go right on the stove (to brown the meat first) and then you lift up the whole thing and put it into the crockpot. I don’t use it all that often, but I love it when I do. And I now have several crockpot cookbooks that are truly new-age – at least current age, with more steps to preparing it, but things come out tasting a whole lot better.

So back to this recipe. My friend Linda T was telling me about a crockpot enchilada soup she makes, that she got from her daughter Kristin. On the printed page Linda mailed me it said the recipe came Krissy, over at Dainty Chef, a blog. I followed Dainty Chef’s recipe nearly all the way through, only veering off with my combo of garnishes (I love cilantro). It’s one heck of a great recipe. In a nutshell, you first make a thin milk sauce mixture (I used 2%)  that gets mixed with some canned enchilada sauce. Now, I have to tell you, here’s where I veered off – it just happens that when we had family visiting recently, they went to one of their old family favorite restaurants, called Los Jarritos (on N. Garey in Pomona, no website, but you can read about it on Yelp). Our son-in-law, Todd, just loves this place too. This particular trip he had his mother Ann in tow (who just happens to be a great Mexican cook) and she usually buys a quart of their enchilada sauce whenever she’s there and takes it home. She did buy it and came to stay with us her last night, and put it in my freezer. You can guess what happened? She forgot it. So, my plan was to leave it there and the next time one of the family visits they could take it home (500 miles away). But then I got to this recipe . . . and I don’t have any canned enchilada sauce . . . and the lightbulb went off in my head . . . oh, I can use Los Jarritos’ sauce that’s in the freezer!

So there’s this saucy stuff (the thin milky sauce mixed with the enchilada sauce). First, though, you put into the crockpot a can of drained and rinsed black beans, some corn, Rotel tomatoes, some onion and bell pepper. Here I need to tell you something else – Rotel tomatoes are spicy hot. If you find them too hot, I’d suggest you use regular canned (diced) tomatoes and the juice, and add in canned green chiles and a bit of jalapeno for heat. For most adult tastes I think one can of Rotel would be fine. The restaurant enchilada sauce I used happened to have a lot of heat in it, so we had some really smokin’ hot soup.

Then you put the raw chicken breasts on top, cover with the enchilada sauce mixture and crockpot it on low for 6-8 hours (or on high for 3-4). About half an hour before it’s done, remove the chicken breasts and let them cool just a bit so you can handle it. Then shred it up into small bite-sized pieces and put it back into the crockpot and stir it all up to allow the chicken to re-heat. Meanwhile, prepare the garnishes. Scoop a heaping cup (or 2 for hearty eaters) of the soup mixture into a bowl and top with the garnishes of your choice.

What I liked: well, the flavor is paramount. It was fantastic. I loved all the layers of flavors – from the complex enchilada sauce to the textures in the beans, corn, tortilla chips and then the cool, refreshing cilantro and green onions. Altogether fantastic. It was easy enough – you do have to make the sauce, which does take 10 minutes or so. Open a few cans, but really that’s it until you’re ready to serve and need to fix the garnishes. Overall, very easy. I’ll make this for a big family dinner for sure. Maybe soon. A green salad on the side would be all that’s needed.

What I didn’t like: absolutely nothing at all! Will make this again. And again. It’s probably going onto my Carolyn’s Favs list.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet

If you were to double the size, this could be an entrée type soup. As it is, it will make 6 smallish servings. Those are sliced baby portobellos in the center, with a drizzle of a freshly made spinach pesto on top. The corn soup is the star – it’s really not cooked – it’s freshly shucked corn mixed with chicken broth and pureed – then just heated through to serve. The fresh corn flavor predominates.

I wouldn’t call this soup simple, exactly. With 3 different parts to it, it’s a bit more complicated than many soups. What it is, is really tasty – a standout in the crowd of corn soups, I’d say – what with all the umami flavor going on: (1) from the very fresh corn flavor; (2) the almost meaty flavored mushrooms; and (3) the garlicky spinach pesto on top. Each bite containing all of those things will sort of burst in your mouth!

When Tarla Fallgatter made this soup at a recent cooking class we remarked on the fresh corn. I don’t know where it came from – probably Mexico or South America anyway – since it’s definitely not corn season around here. Yet. The corn was really tasty and it stands up and shouts at you with its fresh flavor. Tarla didn’t cook the corn – it was merely pureed with some chicken broth and heated enough to serve. So it retained its fresh-corn flavor completely. The mushrooms give the soup some substance. Then the spinach pesto added some piquant taste to the entire thing. When you find fresh corn, try this. If you don’t want to make it with spinach pesto, you can use basil pesto, but I liked the mellow-ness of the spinach rather than the pungency of basil.

What I liked: sorry for repeating it so many times, but I loved the fresh corn flavor. All of it. Very tasty and definitely worth making.

What I didn’t like: well, it does take a bit of work and dirties up several pans and the blender too.

printer-friendly PDF

MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet

Before asparagus goes out of season this year, make time to prepare this soup. And make a batch of the delicious savory cookies (cheese, thyme and Parmesan) to go along with it. Neither recipe is difficult – you can even make the soup the day ahead and the cookie log could be made weeks ahead and frozen – then sliced and baked before serving.

Oh yes, this is worth making. Definitely! Worth making 2-3 batches of it and freeze for a later date – when we won’t have asparagus at all. A “batch” of this requires 1 1/2 pounds of asparagus. So I’d buy 3 pounds and make one big soup pot of it, then freeze in 1 or 2 cup portions. This isn’t the kind of soup you’d use as a full meal – it’s light and there’s nothing of the stick-to-the-ribs ingredients. There are a few peas in this, just to give the soup a little more of a green-y color, but unless someone told you there were peas in it, I’m not sure you’d know. This would make a lovely lunch dish!

Do make sure you have some tarragon on hand – it’s an important flavor ingredient here. We’ve been unable to grow tarragon in our garden, gosh darn it – so nearly every time I’m shopping I look for a little plastic box of it. More often than not, it’s not there. When you need tarragon, well, you just need it. Dried tarragon will work in an absolute pinch, but it doesn’t have the flavor components (to me, anyway) that fresh has.

Then there are the little savory cookies. These are so good – rich and crumbly, and they go perfectly with this soup. Do start them a few hours before you need them (or even bake them a few hours ahead). They could easily be made a week ahead and frozen. Slice off what you need and bake them. If a cookie contains a goodly amount of butter, you’ll not have trouble slicing them when they’re frozen. That’s the case here. The savory cookies are almost like shortbread, but instead of sweetness, they contain cheese and thyme. These are the kind of “cookies,” if you will, that could always reside in the freezer for times when you suddenly need an appetizer. Years ago I used to have plenty of those things, that lived in the freezer, always at-the-ready for impromptu guests. I think today most people don’t do impromptu dropping-in on people.

Both of these came from Linda Steidel, a cooking instructor, although she got the recipes from Food & Wine magazine in 2011.

What I liked: the asparagus flavor – and it seems like the addition of the frozen peas just enhances the asparagus – the same kind of affinity that chocolate desserts have when you add a little jot of coffee or espresso. An easy soup to make, for sure. The cheese shortbread cookies are sensational too. It’s all delish. The soup could be a vegetarian one if you substitute vegetable stock for the chicken stock.

What I didn’t like: absolutely nothing. Will be making again. Both of them.

printer-friendly PDF (soup)
printer-friendly PDF (cheese cookies)

MasterCook 5+ import file – (soup) – right click to save file, run MC, then File|Import
MasterCook 5+ import file – (cheese cookies) right click to save file, run MC, then File|Import

. . .

Tweet

Need some way to use a ham bone? If not, just use a ham hock and make this very heady lentil soup loaded with Indian spices (cinnamon, cardamom pods, turmeric, curry powder, red chili flakes) and topped with yogurt, cilantro and green onions.

You may recall that I had a ham left over from Easter Sunday and I knew I would be making some kind of soup with it. Probably lentil, but I hadn’t really decided. Several friends had mentioned split pea soup was on their menu this week, but I prefer lentils to split peas. I have one other lentil soup here on my blog – the one my dad used to make. It’s more an American style soup, I’d say, using oregano and canned tomatoes, with ground beef, not ham or chicken. Once I got down to it there wasn’t much ham left on the bone – we’d had it for 2 dinners and 2 lunches. It was mostly bone, but then I knew it would be full of flavor.

So, I simply put it in my huge soup pot, added water, an onion, some ginger and garlic, a bay leaf, red chili flakes and some spices and let it simmer for an hour. I had some chicken bones left over too, so they went into the pot as well. Then I added some lentils. I happened to have the red/orange type which turn yellow when cooked. These simmered for about 20 minutes. Then I added mushrooms (just because I had them in the refrigerator) and a couple cups of chopped celery (because I love their texture in soups). I cooked it another 10 minutes or less – just long enough to cook through the veggies. Some yogurt was added and a can of light coconut milk. I tasted it for seasoning (added some salt) and at the last minute added garam masala to the soup before scooping it out into bowls and garnishing with a little dollop of yogurt and green onion and cilantro.

This soup is quite soupy (meaning thinner than some). Don’t expect it to be solid and chunky – it’s actually quite light. Nourishing, though and extra tasty. If you prefer a chunkier soup, just don’t add as much water as I did. You can always add it later.

What I liked: the overall flavor – lots of it – spicy hot. The meat in it (and there wasn’t much of it as I probably had just a cup or so of ham and chicken meat once I pulled it off the bones) was just right. It’s more about the lentils than the meat anyway. Loved the mural of flavors in this from the cinnamon and cardamom. And the cumin. And curry. Well, all of it.
What I didn’t like: nada, nothing.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet

This creamy asparagus soup was our dinner the other night – ‘tis the season for asparagus and I had a big bunch to use up. Nothing very different about it – just a good old-fashioned thick and creamy soup with some crème fraiche and fresh chives.

What I needed was an asparagus soup recipe that didn’t require me to go to the market, so I went to Eat Your Books and found one right away, in Dorie Greenspan’s book, Around My French Table: More Than 300 Recipes from My Home to Yours. I didn’t cleave to her recipe exactly, but close enough that I can say my recipe below was inspired by hers. But then, asparagus soup can only have so many ingredients, right? Asparagus, either onion or leeks, maybe garlic, maybe not, some cream or half and half (I used both), chicken broth, maybe shallots. This recipe doesn’t disappoint. Our fresh chives are just growing to beat the band lately, so I used a bunch for garnish. And the crème fraiche for a little blob of goodness on top.

Her recipe called for 2+ pounds of asparagus. I didn’t have that much – we’d already had one or two meals with asparagus, so this was about 1 1/4 pounds. But you know what? Soup is very forgiving. If you have a pound – use that. If you don’t have garlic, eliminate it. No leeks? Well, use more onion. No chicken broth? Use vegetable broth or water. Wing it – that’s what I do all the time. This recipe also uses the asparagus root ends to add extra flavor. I liked that part – asparagus is such a subtle, delicate flavor that it’s nice to have more of it! It’s a bit of a nuisance to do because those parts gets scooped out and discarded. I re-arranged the recipe to make it easier. I think Dorie’s recipe has you make the entire soup in one pot, but I wanted to speed up the process and used two.

What I liked: the consistency – I didn’t strain the soup, so it had plenty of texture from the asparagus, leeks and onions. It is whizzed up in the blender (I used my immersion blender in the pot) so it’s a smooth soup. Loved the dollop of crème fraiche too.

What I didn’t like: nary a thing. Just that I didn’t make enough of it! Wish I’d had more asparagus.

printer-friendly PDF
MasterCook 5+ import file

Tweet

A really delicious curry-enhanced chicken, vegetable and rice soup. And it’s from Croce’s Restaurant in San Diego. A recipe from Jim Croce’s widow, Ingrid Croce.

Some years ago I wrote up my version of Mulligatawny Soup. It’s very similar to this one – some of the proportions are different, but this one contains carrots (I liked that part), a few different spices (I liked that part too). My recipe is a lower calorie one (using fat-free half and half) and it also includes a bit of apple. Not every Mulligatawny soup has apple. This one uses heavy cream, butter and ample veggies.

I probably wouldn’t have tried this one, only because I have a recipe I make and like. But I was attending a cooking class with Ingrid Croce and her executive chef, James Clark. This was the first course, and I must say, I slurped up every bit in my bowl. If you’re interested, the restaurant is in San Diego, in the Gaslamp District. Not surprisingly, it’s called Croce’s. It’s a jazz bar, and it was suggested that the best night to go there for music is on Sunday. I want to try the restaurant now that I’ve tasted the food from this class. You’ll see two or three more recipes learned in the class eventually. Including an incredibly rich chocolate dessert souffle/lava cake. So stay tuned for that. It was really sensational.

In case you’re interested, Ingrid Croce wrote a book about 16 years ago (15 or so years after Jim Croce died in an airplane accident in 1973). Called Thyme in a Bottle: Memories and Recipes from Croce’s Restaurant, it contains lots of stories about Jim Croce and her recipes, of course. Ingrid was selling her memoir/cookbook for half price at the class, but I actually found a very inexpensive copy through the link above. I love reading cooking stories, and if the two recipes from this class that were hers are any representation, I’ll find other recipes in it that I’ll like too. She and James Clark, the chef, have just finished proofreading a new cookbook. Just an FYI. I think they said it would be out within the next 3-4 months. If you’re interested, I think there will be a class at Great News, the cooking school I go to in San Diego, after the publication.

If you have some chicken meat left over from another meal – and some cooked rice, this soup would be a cinch to make.

What I liked: all the flavors – the curry, the spices, the chicken. The texture too – sort of thick and chewy with the rice. I think this would freeze well too.

What I didn’t like: as is, I think it’s too thick, (and that’s just me – lots of people love a really thick, thick soup) and that’s so easily rectified with adding more broth, so I can hardly say it’s something I dislike. Just adjust the thickness to your preference.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet

Our friend James shared a bit of leftover soup with us, and it was perfect for our dinner the other night with a grilled vegetable sandwich. I’d forgotten all about Senate Bean Soup. Have you ever had it? According to my notes in my trusty little 3-ring binder, I wrote out [my] recipe in March of 1971. Where I found it, I don’t know. You can find the original recipes at the U.S. Senate’s website. It’s nice that the Senate shares the two recipes since they are almost like a national treasure! The history is very interesting – I’d forgotten all about it:

Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin . . . but none has been corroborated. According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho.  Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903. The recipe attributed to Dubois includes mashed potatoes and makes a 5-gallon batch.  The recipe served in the Senate today does not include mashed potatoes, but does include a braised onion.

My version includes  both onion and mashed potato, so I guess it’s a marriage of both recipes. I poked all around the internet looking at various versions of this soup – some include herbs (only parsley in mine) and additional vegetables (only celery and onions in the authentic version). One included a dash of nutmeg. I thought that sounded good. Add it if you’d like. I found a chowhound page with lots of interesting information about the Senate dining room’s menu in 1968. I didn’t think the Senate dining room was open to the public (now), and the Senate’s website doesn’t indicate that it is, but one of the comments on chowhound said it was. I do believe when I was a teenager, in my family’s driving trip across the country, when we stayed in Washington DC for 3 days, en route for our 3-year move to Newport, Rhode Island, we ate there. Amazing that I remember that amidst all the trivia taking up space in my brain! I had the Senate Bean Soup – because even then (this was in 1956) the Senate Bean Soup had a huge reputation. And today it’s still a very inexpensive menu item (under $2.00 per serving).

Our friend who made this pot of soup bought the ham at Honey Baked Ham. They sell a package of dried beans and it includes a ham bone. It’s quite pricey that way (online, shipped), so I think I’d suggest finding a ham bone at the grocery store and just buying the navy beans (not a multicolored mix). Although maybe if you visit the store directly it may be more reasonable.

At any rate, the soup is cinchy simple to make – just soak the beans overnight and everything can be simmered on the stove for a couple of hours. You do have to chop up the ham, though, from the ham bone. That might take a bit of time – not only the cutting, but you need to let it cool long enough so you can pick it apart and chop it up. It takes hands, not just a knife to accomplish that. And the bean mixture is best if it’s pureed in the blender. Some recipes don’t have you take that step. My recipe said to remove almost all of the bean mixture to puree it. James pureed all of his, and I really liked it that way. Once it’s pureed, add more water if you’d like a thinner, smoother soup. It doesn’t need to be super-thick to be tasty. Thanks, James, for the reminder about how good this soup can be!

What I liked: how simple it is to make. And it’s full of good flavor too. Note that there is no added fat in the recipe – any fat comes from the ham.

What I didn’t like: absolutely nothing. Worth making for sure.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet

Nothing whatsoever, in any way, shape or form, like Campbell’s Cream of Mushroom Soup. Enough said!

This little recipe has, for 6 servings, just 1/4 cup of heavy cream in it. If you were to eat a bowl of it, you’d be eating about a tablespoon of cream. That’s it. And that gives it a unctuous creamy quality. Not a pale-looking creamy, but a full-blown creamy. What it also has in it is a LOT of mushrooms (a full 2 pounds for those 6 servings). And a ton of flavor. If you love mushrooms like I do, then you’ll need to do yourself a favor and make this soup. What it doesn’t have in it is a lot of stick-to-your-ribs carbs or tummy fillers like potatoes or rice. It also doesn’t have any thickener in it at all. What this contains is mushrooms, broth, herbs, and a jot of brandy, along with that little tiny bit of cream. Therefore, it’s very low calorie. 190 calories per serving, actually. Probably not enough, as it is, to fill you up for lunch of dinner. I made it the other night with several baguette slices with Parmigiano cheese sprinkled on top. Very loverly, as the saying goes. The recipe came from Food52, and was one of the winners of their contest in the mushroom soup category. It’s also in that new book I was telling you about, the The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks.

What I liked: the really strong, full-of-character mushroom flavor. There is no question this is a mushroom soup, in other words.  Those mushrooms have to be washed, cleaned, and precisely chopped (something the soup developer, MrsWheelbarrow, suggested). But they truly offer lots of flavor – the more varieties the better. This recipe calls for crimini and whatever kind of mixed mushrooms you can buy.

What I didn’t like: I’d have liked the soup to have a bit more toothsome substance – which is why I might add just a couple of tablespoons of rice to the soup maybe. With the leftover soup I added some small bites of cooked potato (that I had leftover). Or I’d thicken it with some flour just for texture. Even so, will I make this again? Absolutely.

printer-friendly PDF

MasterCook + import file – right click to save file, run MC, then File|Import

Tweet

Just plain and simple fish soup – no cream – nothing all that unusual, just lots of flavorful spices, tomatoes and some delicious broth – altogether good.

I had a number of filet of sole, individually frozen, in the freezer. And a nice piece of halibut. Plus a package of Trader Joe’s mixed shellfish. A marriage was made in this soup. My photo shows the title as Freshwater Fish Soup – well, I didn’t have the catfish and trout suggested in the recipe, so duh – it’s not really a freshwater fish soup at all. Forgive my mistake.

What I did have on my pantry shelf is, however, a can of Muir Glen tomatoes. I don’t know about you, but I always keep numerous cans of different tomato products on my pantry shelves – whole tomatoes, diced organic tomatoes as you can see in the photo, the fire-roasted tomatoes that are dear to my culinary heart, tomato sauce, tomato paste and even some sun-dried tomatoes too. So this time, I grabbed the diced tomatoes and added them to this simple soup – no cutting and chopping required. And nearly all of them are Muir Glen. Most grocery stores carry one or two types of their tomatoes, rarely do you find one that carries them all, so each different store I visit, I’ll pass by that section just to see.

Recently Muir Glen offered to send me their 2011 reserve selection – a lovely 4-pack of tomatoes, including two of their premium cans of “reserve” tomatoes. Those are only available by mail order, to the best of my knowledge. I certainly don’t hide my preference for Muir Glen tomatoes, and have mentioned them numerous times in the past with recipes.

Anyway, back to soup . . . using the website Eat Your Books, I found a recipe in an old cookbook I have – Crescent Dragonwagon’s book The Dairy Hollow House Soup & Bread: A Country Inn Cookbook. The Inn (in Eureka Springs, Arkansas, Ozark country) isn’t open any longer, I discovered. We have friends who once stayed there; otherwise I’d have never discovered any of the numerous cookbooks by the author. Anyway, I own just this one book and have made soup from it numerous times (none of them since I’ve been blogging, I don’t think).

What I’ve always liked about the recipes is that they’re full of flavor. That’s my idea of a good cookbook. This recipe isn’t a difficult one – it’s really fairly straight forward. Don’t be intimidated by the long list of ingredients – it’s not all that difficult – or time consuming – to make this. I have in my frig a small container of fish soup base, that wonderful stuff made by Penzey’s. The recipe called for chicken stock, but why use that when you’ve got fish stock? The finished soup is very flavorful – it’s mostly fish, tomatoes, the soupy stock and a bit of rice. Not a lot of other vegetables, really. I added the baguette slices (they’re not in the recipe). Suit yourself – but we enjoyed that as a texture addition. The recipe has two components – the soup – and the fish. And really a third – the rice. The author fixes a pet peeve of mine – when you make fish soup, all the fish falls apart as you’re making it. Dragonwagon has you prepare the fish separately (and you use all the good broth from it in the soup so nothing’s wasted). And the rice – and not very much rice, which I liked. Only in the bowl do you co-mingle everything. A great idea, I thought. It’s a trick she developed when she ran her restaurant – people don’t like to eat fish soup with tiny flakes of fish – they want pieces. Her method works like a charm.

What I liked: this was clearly a fish soup – no waffling – there’s lots of fish in it. Good flavor; good broth. No cream. No thickening agent. Just the straight stuff. The different components are combined in the soup bowl – as long as the soup stock part is nearly boiling, you can pour it over the fish and rice and it all warms up to the right eating temperature.

What I didn’t like: nothing at all. Not very suitable for freezing, though. The fish would disintegrate, I think, in the process. So, make and eat.

printer-friendly PDF

MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet

Luscious, sweet, creamy, pretty to look at, and easy to make. A creamy sweet potato soup with a little swirl of crème fraiche and tiny, minced chives on top.

Did you know that the new “darling” of the vegetable/tuber world is the sweet potato? Move over butternut squash, you’re about to be ousted from the prime position! And this soup is the perfect introduction to using a sweet potato for something other than just baking. And although you will see a long list of ingredients, it’s not difficult to make – at all. To cut down on the time you can buy ready-cut raw sweet potatoes these days (I found them at Trader Joe’s) in 1-pound packages, and you can buy the TJ’s mirepoix – that French mixture of onion, celery and carrots. The only time-consuming thing here would be roasting the garlic. And if you were in a terrific hurry, just use regular garlic.

When Phillis Carey made this soup, she said we could make it without the cream – so if you prefer, just add some milk, or no dairy at all. With only a cup of heavy cream for 6 servings, though, it doesn’t add very much fat – a couple of tablespoons per person. This recipe is best with the orange fleshed sweet potato. You remember, don’t you, that even though we call that kind of potato a yam, it really isn’t – it’s just an orange-fleshed sweet potato. Real yams are great big things (see photo at left, from wikipedia – THOSE are yams, originally from Africa and Asia! So, with the more humble sweet potato, do try this; you’ll like it.

What I liked: the mellow flavor, yet it’s full of flavor too. The blend is just lovely. Serve it as a vegetarian type of dinner, maybe with a toasted cheese sandwich on the side. Or an open-faced broiled cheese on toast.

What I didn’t like: nada, nothing at all.

printer-friendly PDF and MasterCook file (click link to open recipe)

Tweet