This is a real crowd pleasing dish. Everyone from my husband to my 4 year old loved this soup. I think everyone had seconds even. Hubby and the kids chose to top their soup with crackers like we do with split pea soup. It thickens it up and adds a little crunch.
¼ Cup Olive Oil
1 Large Sweet Onion, chopped
1 tsp. Black Pepper & Salt
4 Cloves Garlic, chopped
2 tsp Curry Paste (or powder)
1 tsp Coriander
8 Cups Chicken Stock
3 Large Sweet Potatoes (about 3 pounds), peeled and cut into 3/4” pieces
2 Large Carrots, peeled and chopped
1 Tbs Optional toppers:
toasted pumpkin seeds
pumpkin seed or olive oil
Heat the olive oil in a large pot. Saute onions with salt and pepper until translucent and soft. Stir in garlic, curry and coriander; cook until fragrant, about 1 minute more.
Add stock, sweet potatoes, and carrots. Cover and bring to a boil. Reduce and simmer, stirring occasionally, until sweet potatoes are tender (about 20-25 minutes).
Puree the soup in batches in a blender or with an immersion blender. Stir in lime juice.
In this version I used small white round potatoes. For a more dramatic effect of color, use small red round (new) potatoes.
1 lb. Red or White Small Round Potatoes, quartered
2 Tbs Olive Oil
1 tsp Dried Minced Onion
¼ tsp Dried Minced Garlic (2 cloves)
1/8 tsp Paprika
Preheat the oven to 325º. Place potatoes in a medium size bowl. In a small bowl, mix remaining ingredients. Pour the mix over the potatoes and stir well to coat. Pour the potatoes and residual mixture into a small 1 qt. casserole dish. Potatoes should be in a single layer. Adjust your casserole dish size to suite the amount of potatoes you have. Bake at 325º for 45 minutes. Stir the potatoes to ensure even roasting, then bake an additional 10-20 minutes when they should be tender and browned on the edges.
A bright and colorful dish that will certainly impress. Lamb is a very flavorful meat and when paired with apricots, prunes, and tomatoes; bring out a combination of tastes that is most definitely Moroccan.
2 Tbs Olive Oil
1 1/2 lb Lamb, cut into 1″ cubes
Salt & Pepper, to taste
1 large Onion
4 cloves Garlic, minced
1/2 tsp Paprika
1/2 c Dried Apricots
1/2 c Prunes
1 (14.5 oz) can Tomatoes, drained
3 c water
1/2 c Cilantro, chopped
2 Tbs Lime Juice
Heat oil in a high sided skillet over high heat. Season the lamb cubes with salt and pepper. Cook/sear lamb for 5 minutes and transfer to a plate, reduce heat to medium and add in the garlic, paprika, apricots, prunes, tomatoes, and water. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the lamb back in and cook until heated through. At this time, cook the couscous according to the directions on the box. Add cilantro and lime juice to the lamb. Serve topped with additional cilantro and a side of couscous.
7 c Potatoes, cut into chunks
6 Cloves Garlic (whole)
1/2 c Milk
1/4 c Parmesan Cheese
2 Tbs Butter
1/2 tsp Salt
1/8 tsp Pepper
2 Tbs Sour Cream
1 Tbs Olive Oil
Bring a pot of water and the 6 whole cloves of garlic to a boil. Boil potatoes until they break apart with a fork (20 minutes). Drain off potatoes and keep the garlic with the potatoes. Mash potatoes and add remaining ingredients. Whip everything together and enjoy!
Saute onions in oil in a medium sauce pan. Add in the tomatoes and carrots. Bring to a boil over medium heat. Add in basil, oregano, garlic powder, and pepper. Reduce heat to a simmer and let cook until reduced and the carrots are soft. This should be about 1 hour. Use an immersion blender to chop and blend all the ingredients together.
2 Tbs Olive Oil
2 c Penne pasta
1 lb. Ground Beef
1/2 c Onion, diced1 Tomato, diced
2 Cloves Garlic, 1/4 tsp dried minced
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
1/4 tsp Red Pepper Flakes
1/8 tsp Black Pepper
15 oz. can Tomato Sauce
1/3 c Parmesan Cheese, shredded
Heat oil over medium heat in a high sided skillet. Brown beef with onion. Add tomato sauce, diced tomato, and spices. Reduce heat and simmer for 10 minutes while you cook the pasta. Once the pasta is cooked, drain and combine with the meat sauce. Stir to mix all the flavors together. Serve topped with parmesan cheese.
Dice sweet potatoes (or whites or reds) into 1/4″ cubes. Add them to boiling water and cook for 5 minutes. You want them to still be slightly tough. Train the potatoes very well and set aside. Season your chorizo with garlic and cook in vegetable oil in a high sided skillet until browned. Add potatoes and cook until the potatoes are browned and crispy a little on the outsides. Think of making hash-browns when you are determining the doneness of the potatoes. Dish up and top with chopped fresh cilantro.
If you like my Papas Con Chorizo, check out my other recipes!