Spicy Sweet Potato and Coconut Soup

Ingredients:
1 1/2 pounds sweet potatoes (about 3 large), rinsed
1 tablespoon canola or olive oil
1 medium yellow onion, roughly chopped
1 2-inch piece fresh ginger, peeled and thinly sliced
1 tablespoon red curry paste
1 15-ounce can unsweetened coconut milk
3 cups vegetable broth
Juice of 1 lemon
1 teaspoon salt
1 tablespoon sesame oil
1/2 cup fresh cilantro sprigs

Instructions:
Preheat oven to 400° F. Put the sweet potatoes on an oven rack and bake for 50 minutes or until tender. Remove from oven and let cool. Heat the oil in a large saucepan over medium heat. Sauté the onion and ginger until the onion softens, about 5 minutes. Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil. Reduce heat to a simmer, partially cover, and cook for 5 minutes. Skin the potatoes and cut into 1-inch chunks. Add the potatoes to the soup and simmer for 5 minutes. Stir in the lemon juice and salt. Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro. Yield: Makes 4 servings

This is adapted from Real Simple Magazine.

Two Salad Dressings

Cider-Yogurt Salad Dressing

Mix together:
3 Tbsp cider vinegar
2 Tbsp flax oil or whatever light oil you prefer
1 garlic clove, crushed
3 Tbsp yogurt
1/2 Tsp salt
1/4 Tsp honey
1/4 pepper

Spinach-Yogurt Salad Dressing

Blend in a food processor or blender until smooth:
1/2 cup each plain Yogurt and creamed cottage cheese
2 tbs milk
1 cup chopped fresh spinach
2 tsp lemon juice
1/2 tsp oregano, crushed
1/4 tsp dried mint, crushed
1/8 tsp salt

Sautéed Collard Greens and Bok Choy

This is good served over rice, or by itself. You could add some tofu if you like, or omit the soy sauce and mustard and instead add a teaspoon of Thai red chili paste.

Ingredients:
3 - 4 tablespoons olive oil
4 garlic cloves, halved
1/2 cup light coconut milk
1/4 cup soy sauce
1 tablespoon grainy mustard
4 cups thinly sliced collard greens
4 cups very thinly sliced bok choy

Instructions:
Heat oil in small saucepan, add the garlic, and bring to a simmer over low heat. Reduce the heat and cook for 10 minutes, or until the garlic is golden brown, taking care not to let it burn. Remove the garlic with a slotted spoon and set aside; reserve the oil.

In another small saucepan, bring the coconut milk and soy sauce to a boil. Remove from the heat, and stir in the mustard.

Heat 2 tablespoons of the reserved garlic oil in a large skillet over high heat. Add the collard greens and bok choy, and cook, stirring frequently, until the greens start to wilt. Stir in the coconut-milk mixture, and cook until the greens are tender and the sauce has thickened. Add reserved garlic.

Share List for November 30, 2007

Tangelos

Apple cider

Walnut raisin bread

1/2 doz eggs

Plain yogurt

3 lb sweet potatoes

Bok choy

Collards

Spinach

Butternut Squash