At some point in the last 5 years, I made a recipe called Baked Potato Soup. It was made from potatoes that were - you guessed it! - baked. The insides were scooped out, mixed with butter and cream and broth and cheese and seasonings. It was pureed, then served with a dollop of sour cream, some chives, and bacon crumbles. It makes for a delicious but incredibly heavy soup - definitely a meal in and of itself.
I love potatoes, but in an effort to eat on the lower end of the carbohydrate spectrum, I tend to limit them. They certainly have a number of redeeming qualities, especially when the skin is consumed. But they are also one of the biggest offenders in the vegetable world for having high levels of chemical residue on them when not grown organically, so skin eating is typically not a great idea. I decided to take the baked potato concept and add in some colorful, lower carb squash in place of a few potatoes, take out the dairy altogether, and throw in some more exotic seasonings. I was very happy with the result, so thought I'd share. What I enjoyed about this recipe was that it did have a thicker, heavier quality due to the baking of the vegetables, but it was not overly rich. It's that wonderful time of the year when squash is plentiful. Buy lots and store it in a cool place (like a garage or unfinished basement) and it should keep for months. Or, better yet, dig your own root cellar (http://www.motherearthnews.com/do-it-yourself/root-cellars-zm0z11zkon.aspx?page=2) and store them outdoors. I used butternut for this recipe, but I think any squash would do the trick, whatever you have on hand. I'm sure pumpkin would be nice, as well. Last year right before their farmstand closed for the season, J&F farms in Derry offered 50 pound bags of potato and squash for $10, definitely enough for a few months. I baked the squash and potatoes earlier in the day and left them on the counter to cool. That made the soup prep/cook time very quick (about 30 minutes) at dinner time. I like to cut squash in half, scoop out the seeds, and bake it right in the skin. I put everything on a cookie sheet at 425 degrees for 1 hour. Ingredients 1 onion, chopped 1 Tbsp minced garlic 4 Tbsp oil or butter (I used butter) 3/4 tsp salt 1 Tbsp curry powder 1 tsp cumin 2 baked potatoes 1 baked butternut squash, or 2 smaller squashes baked 1. In a large pot, combine onion, garlic, oil or butter, and allow to cook about 5 minutes over medium heat, until onions are soft. 2. Add salt, curry powder and cumin. Cook until aromatic, about 3-4 minutes. 3. Add about 8 cups of water and continue to heat. Scoop flesh out of potato and squash skins and add to the pot. Stir well. Bring to a boil and let simmer for another 10 minutes. 4. Run soup through a food processor or use an immersion blender to puree. 5. Top with a few tablespoons of sour cream, chives or fresh green onion, and slivered almonds. Enjoy.
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This is a recipe that I took from an international cookbook while we were living in Turkey. It's actually one that my oldest son picked out to try, on a whim. Having never been to Senegal, I cannot vouch for the Senegalese-ness of this dish. I imagine it's not authentic, but it is a favorite in our house. I have altered it a bit to make it quicker to put together. The original recipe has you broil the chicken legs before stewing them. I used to make it that way, then tried just lightly browning them in the pot I would cook the whole stew in, and found that the taste wasn't any different. Less work for the same taste? That's a no-brainer.
Why do I like this recipe? I like it because the boys like it (that's huge) and also because it uses the lowly chicken leg, as opposed to the breasts that Americans seem to prefer. Chicken legs are higher in nutrients than breast meat, less expensive, and are also often sold on the bone which means you incidentally create a quasi-bone broth while this dish stews. It's also cooked over low heat, using moisture, which means gentle hydrolytic cleavage of the proteins in the meat, which is good news in both the health and taste realms. Marinating the chicken as described below is strongly recommended, for at least 2 hours, though I often leave it overnight. Allow at least 2 hours to gently cook this dish on your stove top. Alternatively, throw all of the ingredients in a crock pot and cook for 6-8 hours on low. Serve over rice, with sauteed garlic and broccoli on the side. Ingredients 2 cups of onions, thinly sliced about 1/2 cup of lemon juice salt and pepper 6-8 chicken pieces (I often use thighs on the bone, but any leg/breast will do, bone in or boneless, according to your preferences) a few tablespoons of your favorite oil and/or butter 2 cloves garlic 1 Tbsp mustard 1 cup water 3-4 carrots, sliced 1. Mix together onions, lemon juice, salt and pepper. Pour over chicken pieces and let marinate for 2 to 24 hours. 2. Heat oil/butter in a large pot. Strain onions out of the marinade and gently cook over medium heat until translucent. Add chicken pieces and cook for about 10 minutes, until lightly browned. 3. Pour in remaining marinade and water. Add garlic, carrots, and mustard. Cover and let simmer over medium-low heat for about 2 hours. |
AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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