Tuesday, February 21, 2012

Sweet Potato and Red Lentil Bisque

I found this recipe in the January issue of O Magazine. It turned out really good. It is slightly sweet due to the coconut milk and apricots, but if you want more spice add just a touch more chili paste. Enjoy!

Sweet Potato and Red Lentil Bisque Recipe - created by Dana Jacobi

Makes 6 servings


  • 1 pound sweet potatoes, peeled and roughly chopped
  • 1 cup red lentils, picked over and rinsed
  • ½ cup dried apricots, quartered
  • ¼ cup chopped onion or shallots
  • ¼ to ½ tsp. Thai red chili paste
  • 4 cups chicken or vegetable broth
  • ¾ cup light coconut milk
  • ½ tsp. salt, plus more to taste
  • ½ tsp. ground black pepper
  • Chopped cilantro (optional)
  • 4 Tbsp. pomegranate juice or seeds (optional)


Active time: 25 minutes
Total time: 50 minutes

Place sweet potatoes, lentils, apricots, onion, chili paste, and broth in a large pot. Bring to a boil over high heat, reduce to low heat, cover, and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, 10 minutes.

Add coconut milk. Using a blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired.

To serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate juice or seeds (if using).

Tips: You can substitute brown or green lentils for the red; they won't fall apart as easily, so forgo the blending and serve the soup as a chunky stew instead. Freeze up to 8 weeks.

Sunday, February 19, 2012

Sweet Potato Pancakes with Pecan Butter

Courtesy of The Food Network








In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.

Pecan Butter:

  • 1/4 cup finely chopped pecans toasted and cooled
  • 1/2 pound butter, softened
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes

Yield: 10 servings

Saturday, February 18, 2012

Pantry Raid: Garlic Chicken & Broccoli Pasta

I love to cook, so there is nothing worse than being on a food budget. No wine, no fancy fixings just whatever I was able to budget in for the week.

Tonight when I opened my fridge there was...Milk, broccoli, Pecorino cheese and left over chicken, BORING!

Thank goodness things I will never skimp on are good olive oil, sea salt and garlic. With them you can make a lot of different dishes.

- thin spaghetti noodles - 1 1/2" diameter when holding in hands
- broccoli cut into medium size pieces
- 2 cloves of fresh garlic, peeled and pressed
- olive oil
- grated pecorino cheese
- rosemary sea salt
- left over cooked chicken, diced

Boil pasta water and follow instructions on package to cook pasta. Before putting the pasta in the boiling water quickly blanch the broccoli for about 1 minute so there is still some crunch to it. Then remove the broccoli and add the pasta to cook.

While the pasta is cooking, heat 3 tablespoons of olive oil in a skillet, add pressed garlic and diced chicken, just to long enough to heat of the chicken.

Drain the pasta and put in a bowl. Pour the chicken and broccoli over the top and toss lightly to coat with the olive oil. Sprinkle with rosemary sea salt and cheese, toss again to mix, then serve.

Dinner turned out great, I only wish there was a bottle of wine around. Sigh!