Sweet Potato Bisque

Is there anything better than a piping hot bowl of soup on a chilly day? Try my version of sweet potato bisque. It's healthy, delicious and very satisfying. Don't be intimidated by the length of the recipe as most of it is spices. The prep is a little labor-intensive but the end result will be a savory, sweet, soul-warming treat that is totally worth the effort.

Sweet Potato Bisque

Seasoned & Stirred by LB Turner

Serves 6-8

2 1/2 pounds of sweet potatoes (peeled & sliced)

1/2 medium onion (chopped)

1 cup chopped celery

3 tablespoons cooking oil

16 oz. low-sodium chicken stock (or veg stock)

2 cups light coconut milk (or soy, almond, etc.)

1/2 cup white wine

1 tablespoon fines herbes

1 teaspoon sea salt

1/2 teaspoon cracked black pepper

1/2 teaspoon garlic powder

1/2 teaspoon nutmeg

1/2 teaspoon turmeric 

A pinch of ground chipotle pepper (or cayenne), cinnamon & ginger to taste

Notes: Depending on the size of your skillet, you may need to use two of them. If you do not have the fines herbes (a blend of parsley, chives, tarragon and chervil), feel free to substitute it with approx. 1 teaspoon thyme or 1 teaspoon basil or 1/2 teaspoon oregano.

Heat the cooking oil in a large skillet. When oil is hot, carefully add the sweet potatoes, onions, celery and all of the seasonings EXCEPT the nutmeg and 2 tsp of the fines herbes. Saute until the potatoes are golden brown and the veggies translucent. Remove the pan from the flame and add the wine to deglaze the pan. Continue to cook over medium-high heat for 2-3 minutes or until the alcohol has evaporated.

Add the chicken stock, cover and continue cooking over low heat for another 10-15 minutes until the potatoes are tender. Turn off the heat and let cool for 5 minutes (there should still be a little chicken stock in the pan).

Puree the potato/veggie mixture in a food processor or with an immersion blender, adding the milk a little at a time. Blend until smooth and creamy (the consistency should be thick but if it is too thick for you, add a little more milk). Transfer the soup to a large pot and add the nutmeg and the remaining fines herbes. If necessary, let the soup simmer for 5 minutes over a low flame to reheat. Do not let it boil! Stir well and serve with a green garden salad or fresh bread (I highly recommend the tomato basil bread from Panera Bread or any crusty, artisan bread).

Consider adding this soup to your holiday party menus. In smaller portions, it serves a lot of people and can be prepared and refrigerated for up to three days in advance! Reheat over a low flame and stir a little freshly-grated nutmeg and fresh herbs in just before serving.

Product Review: Veggie Wash

Some would argue the necessity of using a veggie wash when plain water has served them so well. "My grandmother and mother never used a veggie wash and I turned out okay"...I can just hear the murmuring from the peanut gallery.

Then, there are people who have decided that with the constant food recalls, especially with vegetables, a veggie wash might not be a bad thing for a little more reassurance. However, they certainly don't want to buy one when they can create a perfectly respectable veggie wash out of items already on hand (water, vinegar, lemons, baking soda, etc.). Just so you know, I fell into the latter category...until I found "Veggie Wash"...

Veggie Wash is made with water, organic citrus-based solvents and natural oils. It's concentrated so a little goes a long way. The easy-to use trigger spray bottle is fun, handy and the orange fragrance lifts my mood each time I use it. I've even used it to clean my counter tops and cutting board.

Although I've made my own vegetable washes in the past, buying the bottled wash actually saves me time and money. Instead of making a wash every time I needed it (approx. 3-5 times per week) and tossing the solution when I'm done, I just reach for the bottle in the fridge (yes, that's how I store it because I'm hoping it will prolong the shelf life/freshness) and go to work. I've already used it quite a few times and haven't put a dent in the 16oz. bottle. The wash is very effective and is definitely saving me time and money. I really love this veggie wash. I'm giving it 5 hearts! ♥♥♥♥♥

Orange-Roasted Beets & Sweet Potatoes

I love beets--boiled, pickled, in soup--any way I can get them. Many, many years ago I learned to make Beets a l'Orange in culinary school and loved it. I raced home that day to add them to the dinner menu I had planned for that evening and to my surprise, everything on the plate was a hit--except the beets! 

My husband and son very theatrically displayed their disdain for beets. "But they're covered in a yummy orange sauce," I whined!  Didn't matter--they decided right then and there that they hated beets and made me promise never to try to get them to eat beets again. LOL.  Well, I never served beets to the boys again but I ate them every chance I could...and to this day they remain one of my all-time favorite veggies!

I found some red sweet potatoes at the market the other day and decided to use them to remake an old personal favorite side dish. Somehow, I knew they would be perfect paired with beets and boy was I right. I hope you enjoy this dish as much as I do!

Orange-Roasted Beets & Sweet Potatoes

Seasoned & Stirred with love by LBTurner

3 medium raw beets

3 medium red sweet potatoes

1 1/2 tablespoon sesame oil

2 teaspoons butter (room temperature)

1 tablespoon Kapha Churna spice mix

1 teaspoon orange extract

1/4 cup brown sugar

1 medium orange

1/4 teaspoon sea salt

1. Preheat oven to 375 degrees.

2. Peel the beets and sweet potatoes and cut into cubes or slices (cut the beets slightly smaller than the sweet potatoes as they require slightly more cooking time than the potatoes).

3. Zest the entire orange and set the zest aside. Cut the orange in half, squeeze the juice into a small bowl or cup--measuring out 1/8 cup--and set aside.

4. In a large mixing bowl, add 1 tablespoon of orange zest, the beets, potatoes and all of the other ingredients except the orange juice.  Mix thoroughly with a wooden spoon or spatula.

5. Pour vegetable mixture in a baking dish and cover with a glass lid or aluminum foil.  Roast in the oven for 40-45 minutes or until fork tender.

6. Remove the baking dish from the oven and let it rest for 2-3 minutes.  Remove the top or foil and stir in the 1/8 cup of orange juice. Lightly toss the veggies until coasted with the orange juice.

7. Transfer the veggies to a serving dish and garnish with remaining orange zest. 

Notes: 

~ If you do not want to purchase the Kapha Churna spice mix you can use the following recipe to make your own version of the warming spice blend: 1/4 teaspoon each: black pepper, fine sea salt, ginger powder, cinnamon, powdered coriander, turmeric powder, turbinado sugar.  You may also omit any of the spices that you don't have or don't care for or you could add one of your favorite spices and the dish will still be great. Don't be afraid to get creative. Just think sweet potatoes with a spicy kick and you'll be fine. :>)

~ Although you are using orange zest and juice from the orange, it is the orange extract that gives the dish its intense orange flavor.  You could prepare the dish without the extract if you wish and it will still have a fair amount of orange flavor.

~ If you have remaining orange juice, it can be stored in the refrigerated (in a container with a tight lid) for up to three days.

Skillet Fried Potatoes

I've never met a potato I didn't like! Sometimes I crave the comfort of a huge plate of fried potatoes and since mine are the best in town (if I do say so myself), I don't have to go farther than my own kitchen to get some. :>)

Skillet Fried Potatoes

Seasoned & Stirred wit love by LBT

1 pound potatoes (peeled, sliced)

1/4 cup onions (sliced or diced)

1/4 cup green pepper (sliced or diced)

1 tablespoon olive oil

1 teaspoon minced garlic

1 tablespoon fresh parsley (or dried flakes)

2 teaspoons Season All seasoned salt

1 teaspoon smoked paprika

1/4 teaspoon fresh chopped rosemary (or 1/2 tsp dried)

1/2 teaspoon black pepper

Heat the olive oil in a medium skillet over medium-high heat. Add the potatoes and all of the other ingredients except the onions and green pepper. Cover skillet with a lid and cook for approx. 10 ten minutes--turning occasionally with a spatula.  After about 10 minutes, add the onions and green peppers and continue cooking for another 5-10 minutes or until the potatoes, onions and green peppers are fork-tender. 

Since the potatoes will be cooking on a medium-high heat the entire time, you will need to keep turning them so they do not burn. Cooking the potatoes at this heat level helps to form a beautiful brown crust on the potatoes and keeps them from getting soggy from the condensation from the lid.

Romano-Roasted Green Beans

I am happy to report that I am feeling much better! My condition, such as it is, remains undiagnosed and I'm still waiting for an appointment to see a rheumatologist but thanks to my steady diet of nutritious foods, regular prayer and regular self-nurturing, I am definitely on the mend.

My diet these days consists mostly of fresh vegetables--with a little meat, cheese and carbohydrates thrown in the mix for good measure. I was craving green beans and decided to try a dish I saw Tyler Florence make--Parmesan Roasted Green Beans (with my little spin, of course). Plus, green beans were the perfect choice because they are an excellent source of calcium, magnesium, potassium and vitamin C and my body needs the extra boost of nutrients right now.  This is a quick, easy, fun recipe you can make for everyday meals or for special occasions.

Romano-Roasted Green Beans

Seasoned & Stirred with love by LBTurner

  

1 pound green beans (trimmed & washed)

1 tablespoon light olive oil

1 teaspoon brown sugar (optional)

1 teaspoon minced garlic (raw or roasted)

1/2 teaspoon seasoned salt

1/2 teaspoon smoked paprika

1/8 teaspoon onion powder

1 teaspoon lemon zest

1/2 cup Pecorino Romano cheese

Preheat oven to 400 degrees. In a medium mixing bowl, add all of the ingredients except the Romano cheese. Mix thoroughly until the beans are well coated with the oil and spices.

Add a sheet of parchment paper or aluminum foil to a cookie sheet pan. Spread the beans out evenly on the sheet, sprinkle the cheese on top and bake for 20 minutes or until the beans are tender and the cheese has browned. The cheese will melt over the beans and form a crust on the bottom of the pan.

Remove the beans from the oven and let them sit for a few minutes. Using a spatula, lift the beans from the pan and place into serving dish. Use the spatula to scrape the remaining bits of cheese from the pan and sprinkle over the green beans.

Notes: This recipe makes 2-3 servings. The brown sugar can be substituted for raw or white sugar or omitted altogether. The Romano cheese can be substituted for Parmesan or another hard cheese.

Eat, Pray, Love - My Journey Back to Health- Part II

Here's one of my favorite kale recipes enhanced with healing spices:

Sauteed Kale

Seasoned & Stirred with love by LBTurner

1 pound fresh curly kale (stemmed and washed)

1 cup water

1/2 cup chopped onion

1/4 cup roasted red peppers

4 tablespoons butter

1 tablespoon extra light olive oil 

2 tablespoon soy sauce

1 teaspoon minced garlic (raw or roasted)

1/4 teaspoon red pepper flakes

1 teaspoon turmeric powder

1/2 teaspoon powdered ginger

1/8 teaspoon cinnamon

1/8 tsp black pepper

In a large pot, combine the water, kale, 1/4 cup onions, 2 tablespoons butter, red pepper flakes and 1 tablespoon soy sauce. Cover with a lid and cook for about one hour on medium heat. After the greens have been cooking for about an hour, reduce the flame to low and let them continue to simmer.

Heat a large skillet on the stove over a medium heat. Add the remaining 2 tablespoons butter, 1 tablespoon olive oil and remaining 1/4 cup of onions.  Saute onions over medium heat until tender, add minced garlic and roasted red peppers and continue to saute for another minute. Turn the heat up to medium-high on the skillet and with a slotted spoon, add the kale. Add the remaining soy sauce, the turmeric, ginger, cinnamon and black pepper and saute for another 10-15 minutes--stirring often so the greens do not scorch/burn. I like my kale with a little bit of crunch but if you like yours softer you can lower the heat and continue to simmer until the desired tenderness is achieved.

You can never have too many leafy green vegetables in your diet so my plan is to eat these twice a day for a few days. Then, I'll switch to my next favorite vegetable--Brussels sprouts--and continue going down the list of healing foods.

Just so you know...although I could not personally visit Italy, India or Bali, I wanted to experience a little bit of the food culture of those countries so today I also made spaghetti and meatballs to pay homage to the "Italia" experience. :>)  I would also love to cook an Indian and Balinese dish and I'm currently looking for recipes. If I have the energy and strength to cook these dishes as well I will.  We'll see how this goes...

PRAY:

As I've grown older, spirituality has become a really big part of my life. I am committed to offering God my first fruits of the day--everyday. Every morning I try to spend at least one hour praying, having a conversation with God or learning more about the Word. I spend time giving him thanks and praise for his love, mercy and the many blessings he's showered me with. I also pray for others in need of prayer and occasionally, I will ask God for "things" because I believe if you ask for what you want you will receive it. One of my favorite scriptures is: “Ask, and it will be given to you; seek, and you will find; knock, and it will be opened to you.” ~ Mathew 7:7.  In numerology, I'm a life path #7.  Among other things, it is said that 7's need to learn faith. Is it a coincidence that Matthew 7:7 has become one of my favorite scriptures?--I don't think so. :>)

One morning, after I had experienced a particularly horrendous night of pain and discomfort, I prayed to God and asked that he reveal what was happening to my body. I asked him to reveal whatever this illness is and to reveal to me any thoughts I may have had to bring on this illness (many illnesses and diseases are caused by fear and negative thinking).  Then I boldly asked him to give me the strength, courage and insight that would allow me to heal myself!

About an hour after my prayer/devotional session that morning, I had a business conversation with a woman who, toward the end of the convo,  asked how I was doing. I told her I had not been well and shared with her my symptoms.  She advised me to ask my doctor for a test to detect whether or not I had contracted Lyme disease. I felt as if God had sent me a message through her. I was blown away by her suggestion and called my doctor immediately but unfortunately, my joy was short-lived as I listened to my doctor flat out reject my suggestion of the Lyme test. Ok...

The next day, I received a beautiful healing prayer from a friend in the mail. I was surprised and stunned by the powerful, poignant prayer. It literally brought tears to my eyes and again, I felt as if it were a direct message from God! I truly believe that prayer works so I recite this prayer every chance I get.  I am encouraged by the messages/signs I've received and I am surviving by standing on the "promises of God."   My unwavering faith in him and has allowed me to be confident that he will help me reverse this condition and bless me with a full, speedy recovery! I will continue to pray and be his faithful servant--long after this crisis has past--until such time I can no long draw breath from this body...and beyond.

LOVE: 

The Love part of my journey is very simple.  I vow to spend as much time as I can loving myself through this illness! This means eating nutritious healing foods, doing gentle stretching/exercises, performing loving self-massages, reciting healing affirmations, watching motivational videos, and listening to healing music. I will also spend as much time in nature as I can--taking in the abundant, miraculous beauty around me. And, of course, it goes without saying that I will continue doing my part to spread light and unconditional LOVE to all the beings I'm blessed to have cross my path.

The very act of writing this blog post is part of my self-imposed therapy and healing.  It is my effort to begin to journal my thoughts--a vital step on my journey back to wholeness and wellness!

I sincerely thank Elizabeth Gilbert for writing the inspirational book, Eat, Pray, Love. It never ceases to amaze me how human trials often result in unimaginable beauty and blessings.  I would also like to thank each of you for reading this lengthy post (I now realize I should have apologized in advance for such a lengthy post--please forgive me).  Thank you for allowing me to share part of my journey back to health with you!

Read "Eat, Pray, Love - My Journey Back to Health - Part 1"

Get the book Eat, Pray, Love: One Woman's Search for Everything Across Italy, India and Indonesia.

Seasoned & Stirred!