Cream of Sweet Potato Soup With Roasted Garlic

Cream Of Sweet Potato Soup With Roasted Garlic

Serves 6..
2 1/2 T.. unsalted butter
1 cup diced yellow
onion
1/2 cup diced celery
1/2 cup peeled diced carrot
1 1/2 tsp. mashed roasted garlic
2 lbs. sweet potatoes, peeled and cut into 1/2 inch 
   cubes
1/8 tsp. ground cinnamon
Pinch of freshly grated nutmeg
Pinch of ground allspice
1 small bay leaf
4 cups chicken stock
1 cup heavy whipping cream
1 T.. dark brown sugar
1 tsp. light molasses
1/2 tsp.. kosher salt
1/4 tsp. ground white pepper
Chives for garnish

Directions:
Melt the butter in a heavy 3 quart saucepan over medium-high heat.. 

Add the onion, celery, carrot,, and garlic puree; cook for 3 minutes,  until vegetables are soft. 

Mix in the potatoes, cinnamon, nutmeg,, allspice, and bay leaf, and stir continuously for 2 to 3 minutes, until potatoes begin to soften and spices are aromatic.


Add the chicken stock, bring to a boil, lower the heat to medium-low, and simmer for 30 minutes. 

Remove the bay leaf. Puree the soup using a hand held immersion blender, or blend in several batches in a blender. (If using a standard blender, place a folded dish towel over the top to prevent hot liquid from splashing out and blend in small batches.  Pulse on and off until the soup is smoothly pureed. 

Return the soup to the saucepan and whisk in the cream, brown sugar, molasses, salt, and pepper.. Serve hot sprinkled with chives.

BUTTERNUT SQUASH SOUP WITH APPLES AND BACON Serves 6..
4 slices bacon,, cut crosswise into 1/4 - inch strips
1/4 cup chopped shallots 
 2 1/2 lb.. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2 - inch dice (to yield about 6 cups) or use 3 bags already cubed squash 
1 small Granny Smith or other tart - sweet apple,, peeled, cored, and cut into 1/2 - inch dice (to yield about 1 cup)
1 tsp.. curry powder 
 1 tsp.. kosher salt 
 1/2 tsp.. freshly ground black pepper 4 cups low sodium chicken broth
1 T. chopped fresh thyme leaves

1. In a large Dutch oven or soup pot set over medium heat,, cook the bacon, stirring occasionally,, until crisp and golden, 8 to 10 minutes.  Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

2. Increase heat to medium high.. Add the shallots and squash to the pot with the bacon fat and cook until lightly browned, 4 minutes (resist the urge to stir it too often or it won’t brown).  
Stir in the apple, curry, salt, and pepper and cook for about 4 minutes.  Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes.

3. Puree soup with an emersion blender until almost smooth. Stir in the thyme and half the bacon.  Season to taste with salt and pepper.  Reheat the soup and garnish each serving with the remaining bacon.

SPINACH SALAD WITH CRANBERRY VINAIGRETTE,, WALNUT PRALINE AND BLUE CHEESE Serves 8..
Spicy Walnut Praline::
1 cup lightly toasted walnuts,, finely
chopped
1 tsp.. salt
1/4 tsp.. cayenne or to taste
1/2 cup sugar

2 - 6 oz.. bags baby spinach
1/2 cup dried cranberries
1 cup Danish blue cheese, crumbled



Cranberry Vinaigrette::
1/2 cup fresh cranberries
3 T.. raspberry vinegar
1 clove garlic,, pe eled
1 tsp.. minced shallots
1/2 tsp.. Dijon mustard
1/4 cup Cranberry juice cocktail
3 T. walnut or olive oil
1 T. honey
3 leaves fresh mint
1/3 cup vegetable oil
Salt to taste

1.. For Walnut Praline, toss together walnuts, salt and cayenne. In a dry small heavy nonstick skillet cook sugar over medium heat , without stirring, swirling pan until golden. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a baking sheet lined with parchment paper and cool. When cool, transfer to a cutting board and chop. Keeps 3 days.


2.. For vinaigrette, place cranberries, vinegar, garlic, shallots and mustard in food processor blender and pulse several times to coarsely chop. Add the cranberry juice, walnut or olive oil, honey and mint; blend until thin and smooth. With machine running slowly all vegetable oil in a steady thin stream and blend to form a slightly thickened and emulsified dressing. Season with salt..

3.. Place spinach and dried cranberries in a large salad bowl and toss with enough dressing to coat th e leaves well. Divide salad among serving plates and sprinkle with walnuts and blue cheese. Serve immediately.

Roasted Butternut Squash Spinach and Arugula Salad with Dried
Cranberries and Warm Cider Vinaigrette and Pumpernickel Toasts
Serves 8 to 10..
3 lbs. butternut squash, peeled and
diced ( 3/4 inch)
1 1/4 cups extra - virgin olive oil,
divided use
2 T. pure maple syrup
Salt and freshly ground black pepper
1/3 cup dried cranberries
1 1/2 cups apple cider or apple juice
1/4 cup cider vinegar
1/4 cup minced shallots
4 tsp. Dijon mustard
6 oz. baby spinach
4 oz. baby arugula
1 cup walnuts halves, toasted
1 1/2 cups coarsely grated Parmesan
4 to 5 slices Pumpernickel bread
6 T. unsalted butter, melted
Fleur de sel


1. Preheat the oven to 400 degrees. Toss the butternut squash with 1/4 cup olive oil, the maple syrup, 2 tsp. salt and 1 tsp. pepper in a large bowl . Transfer mixture to a parchment - lined baking sheet, spread out in a single layer. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the dried cranberries to the pan for the last 5 minutes.


2. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium - high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1 cup olive oil, 1 1/2 tsp. salt, and 1/2 teaspoon of pepper.


3.. For the Pumpernickel Toasts, preheat oven to 375 degrees. Brush bread slices with melted butter and sprinkle with salt. Cut bread in half on the diagonal and arrange on a baking sheet. Toast bread in oven for 8 to 10 minutes or until just toasted.


4. Place the spinach and arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well.  Sprinkle with salt and pep per and serve immediately with a piece of the Pumpernickel Toast on 
the side.

Vegan Fried Rice-Style Grains With Sweet Potatoes & Mushrooms

 

Vegan Fried Rice–Style Grains 

With Sweet Potatoes & Mushrooms

If you have leftover protein-rich grains such as millet or buckwheat, they can be transformed into a delicious vegan main course via a fried rice treatment. We add sweet potato, mushrooms and peas for substance, along with the classic Chinese flavour trio of ginger, garlic and soy. A final flourish of crispy onions brings their irresistible texture to complement the soft grains.

Ingredients:                                                                                                     2 tbsp (30 mL) canola oil, divided, plus more as needed
1 cup (250 mL) diced sweet potato, about 1/3-inch (8-mm) dice
Salt to taste
4 cups (1 L) sliced mixed mushrooms
2 tbsp (30 mL) minced garlic
2 tbsp (30 mL) minced ginger
1 bunch green onions, cut into 1/4-inch (5-mm) pieces, reserving some

   green pieces for garnish.               
3 cups (750 mL) leftover cooked protein-rich grains such as millet, 

   buckwheat, amaranth and/or fonio
1 cup (250 mL) frozen peas, thawed
3 tbsp (45 mL) tamari
White pepper to taste
Crispy onions or shallots and chopped cilantro to garnish

Directions:                                                                                     Preheat a wok or large nonstick frying pan over high heat. Add 1 tbsp (15 mL) oil and tilt pan to coat. Add sweet potato and season with salt. Cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Transfer potatoes to a plate.

2. Return pan to burner and reduce heat to medium. Add 1 tbsp (15 mL) oil then mushrooms. Stir-fry mushrooms for 2 minutes. Add garlic, ginger and green onion. Stir-fry until mushrooms are tender, 1 to 2 minutes more. (Reduce heat, if necessary, so garlic doesn’t burn.)

3. Add grains and raise heat to medium-high. Stir-fry until grains are heated through with some crispy bits, about 5 minutes. (If the pan seems dry, add a little more oil.) Add peas and stir-fry until heated through, about 1 minute. Stir in sweet potato, tamari and white pepper. Taste and season with salt, if necessary. Transfer to a serving platter and garnish with crispy onions or shallots, reserved green onions and cilantro. Serve immediately.

 

Serves 4 to 6

Mediterranean Meatloaf Focaccia

Mediterranean Meatloaf Focaccia

No need to wait for the next day to enjoy a comforting meatloaf sandwich, this zesty version of a North American classic is hearty and delicious hot from the oven and just as yummy cold for lunch the next day. Instead of heavy mashed potatoes, we’ve lined the bottom of the bread with thinly sliced sweet potatoes and amped up the Mediterranean flavours for a cosmopolitan twist.

Ingredients:

1 focaccia bread; about 8 x 10 inches (20 x 25 cm)
½ small sweet potato, peeled, very thinly sliced
½ tsp (2 mL) sea salt
½ tsp (2 mL) black pepper
2 tbsp (30 mL) olive oil
1 small onion, finely chopped
1 small red or green pepper, seeded, finely chopped
1 jalapeño or other chili pepper, seeded, finely chopped
2 to 3 cloves garlic, minced
½ tsp (2 mL) dry oregano
2 cups (500 mL) packed lean ground beef, about 1 lb (500 g)
½ cup (125 mL) grated Parmesan, Romano or Asiago cheese (or a combination)
¼ cup (60 mL) finely chopped sun-dried tomato 
2 tbsp (30 mL) finely chopped, rehydrated porcini mushroom (optional); start with about ¼ cup (60 mL) fresh, or 1½ tsp (7 g) dry, and cover in about 1 cup (250 m) boiling water to soften for about 15 minutes; drain and squeeze out excess water
1 tsp (5 mL) finely minced fresh rosemary
¼ cup (60 mL) finely chopped fresh basil
2 free-run eggs, lightly beaten
1 cup (250 mL) shredded mozzarella 
16 to 20 thin slices of spicy or mild Italian salami, enough to cover the surface of the focaccia

Directions:

Carefully slice the top of the focaccia off; set aside.

Run a paring knife around the inside of the focaccia about 1 inch (2.5 cm) in from the outside; pull out the crumb almost to the bottom. Leave a wall of bread all around about 1 inch (2.5 cm) thick. Pull crumb from the top of the loaf (the lid) as well; save the crumbs for another use, if desired.

Line a baking sheet with a piece of tin foil long enough to wrap up and over the focaccia. Set the focaccia into the centre of the foil-lined pan.

Use a mandoline or the single-blade side of a box grater to slice the sweet potato.

Lay the thin slices of sweet potato down inside, onto the base of the focaccia; overlapping a little, right up to the edges of the bread. You should use about 10 to 12 slices. Season with salt and black pepper; set aside.

Into a large skillet over medium-high heat add the oil, onion, and peppers. Fry, stirring often until softened, browning and becoming dry; about 20 minutes.

Add the garlic and dry oregano; stir and continue to fry for another 5 minutes.

Add the beef; stir to combine then take off the heat. Beef will be grey in some places, red in others. Transfer meat mixture to a bowl.

To the bowl with meat, add the grated Parmesan, sun-dried tomatoes, porcini (if using), rosemary and basil; mix very well to combine.

When meat is somewhat cooler to the touch, add the eggs and mix well to fully combine.

Preheat oven to 350°F (180°C).

A spoonful at a time, transfer the meat mixture into the focaccia box, packing it down well between additions and making sure to fill all the nooks and crannies; don’t leave any air pockets but don’t press and stuff so hard as to break the bread wall. Continue until all the meat mixture is used; mound it up a bit in the middle and make sure to spread the meat all the way to the outer edges.

Top evenly with the grated mozzarella and place the lid back on.

Lay the slices of salami on top of the bread, like scales on a fish, overlapping somewhat, then bring up the foil, wrapping the loaf up tightly.

Bake about 50 minutes, then open the foil on top, allowing the steam to escape, and continue to bake uncovered for a further 5 to 10 minutes, or until a meat thermometer inserted into the middle reads about 150°F (65°C).

When done, remove from oven and allow to rest for about 20 minutes before transferring to a platter and slicing; if the interior is too hot, it will fall apart when cut.

Serve warm or enjoy cold.

Sweet Potato Soup

Sweet Potato Soup

Ingredients:

1 large onion, diced (about 2 cups)

1 medium red bell pepper, seeded and diced

2 medium carrots, diced

1/2 tsp cayenne or 1/4 if you don't like too spicy)

1/2 tsp black pepper

1 clove garlic, minced

1 tsp peeled, grated ginger

1 large sweet potato, peeled and cubed ( about 2 cup)

6 cups low sodium chicken broth (1 box)

1 (14.5 oz) can diced tomatoes

2/3 cup creamy peanut butter

2 Tablespoon honey

Chopped green onions

Directions:

1. In a large soup pot over medium heat saute onions, carrots, and bell pepper till soft, about 5 min. Add cayenne, black pepper, garlic and ginger and saute about 1 min. Stir in sweet potato, broth and tomatoes and bring to a boil. Reduce heat and simmer until potato is soft, about 20 min.

2. Puree soup with immersion blender until smooth. Or, using blender, puree soup in batches. Be careful and leave lid loose and cover with a towel. Hot liquid will explode and pop the lid off.

3. Add the peanut butter and stir till melted. Then add 2 Tbls of honey. Serve hot with sprinkle of green onions on top. If you prefer vegetarian you can substitute chicken broth for vegetable broth.

Recipe of Lauri Teeguarden Conley

Veggie Burgers

Veggie Burger

Veggie burger essentials

Al dente beans: Choose beans that have a firm texture and cook them from scratch until they’re just al dente to solve the problem of a mushy texture. Try Negro, Bayo, or Ayocote Morado.

Sauteed veggies: Sauté the veggies beforehand to remove moisture and add depth of flavor.

Smoky flavor: Chipotle chiles or smoked paprika kicks the flavor up a notch.

Coarsely ground nuts: Make for a hearty bite.

Panko bread crumbs: Perfectly binds the ingredients together.

Crumbled salty cheese: Adds moisture and seasoning right into each patty.

Serves: 6   Time: 30 minutes (plus bean cooking and chilling)
Cookware: medium skillet, food processor, grill or large cast-iron skillet

Ingredients:
Patties
⅓ lb dried beans (makes ~2-⅓ cups cooked), flavored to your liking (see our cooking guide)
1-½ tbsp vegetable oil, plus more for cooking the patties
½ cup finely chopped onion (any color) or scallions
Up to 1 cup veggies (grated or very finely chopped): fresh peppers, roasted red peppers, mushrooms, beets, carrots, sweet potato, zucchini, etc.
3 cloves garlic, minced
1 chipotle chile in adobo sauce, finely chopped, or 1-½ tsp smoked paprika
¾ cup toasted nuts, pulsed in a food processor into small pieces: cashews, walnuts, almonds, etc.
½ cup finely crumbled feta or cotija cheese (optional)
2 tbsp mayonnaise (or substitute with vegan mayonnaise)
1 egg (or substitute with 1 tbsp ground flax mixed with 2-½ tbsp water)
¾ cup panko breadcrumbs
¾ teaspoon coarse salt
½ tsp freshly ground black pepper

Burger fixings
6 hearty hamburger buns
Sliced cheese: muenster, Swiss, sharp cheddar, pepper jack
Condiments: mayonnaise, ketchup, mustard, hot sauce, BBQ sauce, etc.
Toppings: crisp lettuce, juicy sliced tomato, thinly sliced onions, pickled onions, smashed avocado, dill pickles, pickled jalapeños, fried egg, etc.

Directions:
Prepare the beans: Cook beans according to our guide in the cooking vessel of your choice. Reduce the cooking time by 5 minutes (pressure cooker), 20 minutes (stove top) or 1 hour (slow cooker) so that the beans are nearly tender, but not quite cooked through. Once cooked, strain very well and allow to cool.

Sauté the veggies: Meanwhile, heat 2 tbsp of the oil in a medium skillet over medium heat. Add vegetables (minus garlic) and sauté about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 2 minutes. Add chipotle or smoked paprika and stir until fragrant, about 30 seconds. Transfer mixture to a large bowl and allow to cool.

Pulse the ingredients: Place nuts in a food processor and pulse until chopped into small pieces (stop before nuts become a smooth meal). Add to the bowl with vegetables. Transfer strained beans to the food processor and add cheese. Pulse just until beans are roughly chopped. Transfer mixture to the bowl with the other ingredients.

Mix everything together and chill: Add mayonnaise, egg, bread crumbs, salt, and pepper to the ingredients in the bowl. Mix thoroughly with a wooden spoon or your hands. Divide mixture into 6 equal portions and form each portion into a patty about ¾ inch thick and roughly as wide as the buns you are using. Cover in plastic wrap and refrigerate for at least 2 hours (and for up to 3 days) to let everything firm up before cooking.

Cook the patties: For the grill: Heat the grill and brush the patties with oil. Grill over a low to moderate flame for 4-6 minutes per side, until well browned and cooked through, topping with cheese at the end if desired. If they start to burn before they’re fully cooked, move them to the sides of the grill to finish cooking over indirect heat. For the stovetop: Heat 2 tsp oil in a cast-iron skillet over medium-low heat. Cook 2-4 patties at a time (depending on how many will fit comfortably) until well browned and cooked through, about 6 minutes per side, adding more oil as necessary in between batches.

Dress up and serve: Toast the buns if desired. Spread top and/or bottom buns with condiments, place patties on bottom bun, and top as desired. Enjoy immediately.

 

Mediterranean Meat Loaf Focaccia

Mediterranean Meatloaf Focaccia

No need to wait for the next day to enjoy a comforting meatloaf sandwich, this zesty version of a North American classic is hearty and delicious hot from the oven and just as yummy cold for lunch the next day. Instead of heavy mashed potatoes, the bottom of the bread is lined with thinly sliced sweet potatoes and amped up the Mediterranean flavors for a cosmopolitan twist. 

Ingredients:

1 purchased focaccia bread; about 8 X 10 inches
   (20 X 25 cm)
½ small sweet potato, peeled, very thinly sliced

½ tsp (2 mL) sea salt
½ tsp (2 mL) black pepper
2 tbsp (30 mL) olive oil
1 small onion, finely chopped
1 small red or green pepper, seeded, finely chopped
1 jalapeño or other chili pepper, seeded, finely chopped
2 to 3 cloves garlic, minced
½ tsp (2 mL) dry oregano
2 cups (500 mL) packed lean ground beef, about 1 lb
   (500g)
½ cup (125 mL) grated Parmesan, Romano or Asiago
cheese or combination
¼ cup (60 mL) finely chopped sun-dried tomatoes
2 tbsp (30 mL) finely chopped, rehydrated porcini mushroom (optional); start with about ¼ cup (60 mL) fresh, or 1½ tsp (7 g) dry, and cover in about 1 cup (250 m) boiling water to soften for about 15 minutes; drain and squeeze out excess water

1 tsp (5 mL) finely minced fresh rosemary
¼ cup (60 mL) finely chopped fresh basil
2 free-run eggs, lightly beaten
1 cup (250 mL) shredded mozzarella
16 to 20 thin slices of spicy or mild Italian salami,   

   enough to cover the surface of the focaccia

Directions:

Carefully slice the top of the focaccia off; set aside.

Run a paring knife around the inside of the focaccia about 1 inch (2.5 cm) in from the outside; pull out the crumb almost to the bottom. Leave a wall of bread all around about 1 inch (2.5 cm) thick. Pull crumb from the top of the loaf (the lid) as well; save the crumbs for another use, if desired.

Line a baking sheet with a piece of tin foil long enough to wrap up and over the focaccia. Set the focaccia into the centre of the foil-lined pan.

Use a mandoline or the single-blade side of a box grater to slice the sweet potato.

Lay the thin slices of sweet potato down inside, onto the base of the focaccia; overlapping a little, right up to the edges of the bread. You should use about 10 to 12 slices. Season with salt and black pepper; set aside.

Into a large skillet over medium-high heat add the oil, onion, and peppers. Fry, stirring often until softened, browning and becoming dry; about 20 minutes.

Add the garlic and dry oregano; stir and continue to fry for another 5 minutes.

Add the beef; stir to combine then take off the heat. Beef will be grey in some places, red in others. Transfer meat mixture to a bowl.

To the bowl with meat, add the grated Parmesan, sun-dried tomatoes, porcini (if using), rosemary and basil; mix very well to combine.

When meat is somewhat cooler to the touch, add the eggs and mix well to fully combine.

Preheat oven to 350°F (180°C).

A spoonful at a time, transfer the meat mixture into the focaccia box, packing it down well between additions and making sure to fill all the nooks and crannies; don’t leave any air pockets but don’t press and stuff so hard as to break the bread wall. Continue until all the meat mixture is used; mound it up a bit in the middle and make sure to spread the meat all the way to the outer edges.

Top evenly with the grated mozzarella and place the lid back on.

Lay the slices of salami on top of the bread, like scales on a fish, overlapping somewhat, then bring up the foil, wrapping the loaf up tightly.

Bake about 50 minutes, then open the foil on top, allowing the steam to escape, and continue to bake uncovered for a further 5 to 10 minutes, or until a meat thermometer inserted into the middle reads about 150°F (65°C).

When done, remove from oven and allow to rest for about 20 minutes before transferring to a platter and slicing; if the interior is too hot, it will fall apart when cut.

Serve warm or enjoy cold.

Serves 4 to 6

1 purchased focaccia bread; about 8 x 10 inches
(20 X 25 cm)
½ small sweet potato, peeled, very thinly sliced
½ tsp (2 mL) sea salt

½ tsp (2 mL) black pepper
2 tbsp (30 mL) olive oil
1 small onion, finely chopped
1 small red or green pepper, seeded, finely chopped
1 jalapeño or other chili pepper, seeded, finely chopped
2 to 3 cloves garlic, minced
½ tsp (2 mL) dry oregano
2 cups (500 mL) packed lean ground beef, about 1 lb
   (500g)
½ cup (125 mL) grated Parmesan, Romano or Asiago
   cheese or combination
¼ cup (60 mL) finely chopped sun-dried tomato 

2 tbsp (30 mL) finely chopped, rehydrated porcini mushroom (optional); start with about ¼ cup (60 mL) fresh, or 1½ tsp (7 g) dry, and cover in about 1 cup (250 m) boiling water to soften for about 15 minutes; drain and squeeze out excess water
1 tsp (5 mL) finely minced fresh rosemary
¼ cup (60 mL) finely chopped fresh basil
2 free-run eggs, lightly beaten
1 cup (250 mL) shredded mozzarella 
16 to 20 thin slices of spicy or mild Italian salami, enough to cover the surface of the focaccia

Directions:

Carefully slice the top of the focaccia off; set aside.

Run a paring knife around the inside of the focaccia about 1 inch (2.5 cm) in from the outside; pull out the crumb almost to the bottom. Leave a wall of bread all around about 1 inch (2.5 cm) thick. Pull crumb from the top of the loaf (the lid) as well; save the crumbs for another use, if desired.

Line a baking sheet with a piece of tin foil long enough to wrap up and over the focaccia. Set the focaccia into the centre of the foil-lined pan.

Use a mandoline or the single-blade side of a box grater to slice the sweet potato.

Lay the thin slices of sweet potato down inside, onto the base of the focaccia; overlapping a little, right up to the edges of the bread. You should use about 10 to 12 slices. Season with salt and black pepper; set aside.

Into a large skillet over medium-high heat add the oil, onion, and peppers. Fry, stirring often until softened, browning and becoming dry; about 20 minutes.

Add the garlic and dry oregano; stir and continue to fry for another 5 minutes.

Add the beef; stir to combine then take off the heat. Beef will be grey in some places, red in others. Transfer meat mixture to a bowl.

To the bowl with meat, add the grated Parmesan, sun-dried tomatoes, porcini (if using), rosemary and basil; mix very well to combine.

When meat is somewhat cooler to the touch, add the eggs and mix well to fully combine.

Preheat oven to 350°F (180°C).

A spoonful at a time, transfer the meat mixture into the focaccia box, packing it down well between additions and making sure to fill all the nooks and crannies; don’t leave any air pockets but don’t press and stuff so hard as to break the bread wall. Continue until all the meat mixture is used; mound it up a bit in the middle and make sure to spread the meat all the way to the outer edges.

Top evenly with the grated mozzarella and place the lid back on.

Lay the slices of salami on top of the bread, like scales on a fish, overlapping somewhat, then bring up the foil, wrapping the loaf up tightly.

Bake about 50 minutes, then open the foil on top, allowing the steam to escape, and continue to bake uncovered for a further 5 to 10 minutes, or until a meat thermometer inserted into the middle reads about 150°F (65°C).

When done, remove from oven and allow to rest for about 20 minutes before transferring to a platter and slicing; if the interior is too hot, it will fall apart when cut.

Serve warm or enjoy cold.

Serves 4 to 6

 

Curried Coconut Sweet Potato Soup

            Curried Coconut Sweet Potato Soup

Transform leftover Sweet Potato Purée (recipe follows) into a silken smooth coconut curry soup.

Ingredients:
1 tbsp (15 mL) butter
1 small onion, chopped
2 tbsp (25 mL) finely chopped peeled ginger
2 tsp (10 mL) mild or medium curry powder
½ tsp (2 mL) each ground cumin and ground coriander
2 cups (500 mL) Sweet Potato Purée (recipe follows)
1 ripe pear, cored, peeled and chopped
400 mL can coconut milk
1 cup (250 mL) chicken broth
1 to 3 tsp (5 to 15 mL) lemon juice
Salt to taste
Strips toasted coconut or coriander leaves

Directions:
Melt butter in a large saucepan over medium heat. Add onion and ginger and cook, stirring occasionally, until nearly soft, about 3 minutes.
Stir in curry, cumin and coriander. Cook until fragrant, 1 minute.

Whisk in Sweet Potato Purée, pear, coconut milk and chicken broth. Increase heat to medium-high, then reduce heat, cover and simmer gently to allow flavours to blend, 10 minutes.

Purée in a food processor until smooth. Then turn into a sieve set over a clean saucepan. Using the bottom of a ladle, press mixture through sieve into pan. Stir in lemon juice and add salt to taste after sieving. Reheat and garnish with strips of toasted coconut or coriander leaves if you wish.

Makes 4 cups (1 L)
Sweet Potato Purée
3 sweet potatoes, about 1¾ lb (875 g)
3 garlic cloves
½ cup (125 mL) milk
2 tbsp (25 mL) butter
¼ tsp (1 mL) ground ginger
Generous pinch ground nutmeg
¾ tsp (4 mL) salt
Pinch cayenne pepper

Directions:
1. Preheat oven to 400ºF (200ºC).

2. Prick potatoes a few times. Place whole unpeeled potatoes on a baking sheet in centre of preheated oven. Bake 30 minutes. Place whole unpeeled garlic cloves on sheet and continue to bake until potatoes and garlic are tender, 15 to 25 more minutes.

3. When cool enough to handle, peel potatoes and garlic. Place both in a large saucepan set on low heat. Add milk, butter and seasonings. Mash until as smooth as you like.

Tip
If you're in a rush, peel and chop potatoes into chunks and set in a large saucepan along with peeled garlic. Cover with cold water, then add salt. Bring to a boil over high heat, then reduce heat and simmer until potatoes are very tender, about 20 minutes. Proceed as above. The texture isn't quite as good, but they are still delicious.

Southwestern Quinoa Salad

A flavorful and healthy southwestern 

quinoa salad with roasted sweet 

potatoes, black beans, and avocado.

Ingredients:
1 cup uncooked quinoa, rinsed and drained
1 large sweet potato, chopped into bite-size chunks
1 red or orange bell pepper, cored, seeded, and diced
1 cup black beans, rinsed and drained
1 cup thawed frozen corn
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1 avocado, chopped
1/4 cup + 1/2 Tablespoon olive oil
juice of 1 lime
1 teaspoon chili powder
1/4– 1/2 teaspoon cayenne pepper
pinch of cumin
ground black pepper, to taste
1/2 sea salt + more to taste

Instructions:
Preheat oven to 400°F.

Toss sweet potato chunks with 1/2 Tablespoon of olive oil, season to taste with salt and pepper, and arrange evenly on a baking sheet. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Allow sweet potato chunks to cool.

Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.

In a large mixing bowl combine quinoa, roasted sweet potatoes, bell pepper, black beans, shallot, cilantro and avocado. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. Taste and adjust the seasoning, if necessary. Serve salad right away or chill in the fridge a few hours before serving. 

Add a sprinkle of queso fresco or feta cheese when serving, if desired.

Coconut And Sweet Potato Muffins With Ginger, Turmeric, Cinnamon And Maple Syrup

Anti-Inflammatory Coconut and Sweet 

Potato Muffins with Ginger, Turmeric, 

Cinnamon, and Maple Syrup

The idea that delicious baked goods can also be a healthy snack is extremely satisfying.  Try to avoid the traditional inflammatory ingredients like processed grains, refined sugars, vegetable oils, and trans fat.

If you're able to replace them with anti-inflammatory ingredients that are rich in nutrients, you will end up with a healthy and tasty snack.

The recipe below contains a large amount of sweet potatoes or yams, which are very nutritious and a great source of antioxidants, vitamins, and minerals.

According to the San Diego-based nutritionist Laura Flores:

"Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids. 

Plus, they're fat-free, relatively low in sodium and have fewer calories than white potatoes — although they do have more sugar."

Also, "due to the color-pigmented vitamins, sweet potatoes are high in anti-inflammatory benefits."

Flores explains:

"Sweet potatoes — unlike other starchy foods that elevate blood sugar rapidly after [they're consumed] due to their metabolism into sugar — will help steady the levels of blood sugar."

On the other hand, coconut flour is a healthy substitute for regular flour that regulates cholesterol, while turmeric and ginger fight inflammation, lower cancer risk, fight bacteria, and prevent viruses.

Coconut milk contains healthy medium-chain fatty acids that can increase metabolism and support weight loss.

It is also abundant in vitamins and minerals, like vitamins C, E, and B-complex, iron, selenium, calcium, magnesium, and phosphorus.

Now, here is how to make healthy and delicious plant-based muffins:

Ingredients:
1 small organic sweet potato, roasted
¾ cup organic coconut milk
2 tbsp. organic olive oil
3 tbsp. ground flaxseed in ½ cup of water
1 cup organic brown rice flour
¼ cup organic coconut flour
½ cup pure maple syrup or unpasteurized honey
1 tbsp. aluminum-free baking powder
½ tsp. Himalayan salt
⅛ tsp ground nutmeg
1 tsp ground turmeric
⅛ tsp ground cloves
1 tbsp. Ground cinnamon
1 tsp ground ginger
Directions:

Preheat the oven to 400F. 

Make several holes in the skin of the sweet potato using a skewer, and place it on a baking tray. 

Cook for an hour. When cool, cut the sweet potato in half, scoop out the insides, and put them in a large bowl.

Add flaxseed, coconut milk, olive oil, and maple syrup. Mix the dry ingredients in another bowl, and add them to the previous mixture.

Grease a muffin tray with coconut oil, pour the batter evenly, and cook for about half an hour. 

Next step, enjoy!