![Sweet Potato Soup]()
by Yvonne Maffei | Mar 25, 2017 | Soups
Why is it that sweet potatoes only get love during Thanksgiving around here? They’re such a healthy food to incorporate into one’s diet and you can make so much more with them than just candied sweet potatoes as a side dish.
Those who know me know how much I love a good bowl of soup- and that I like to turn a lot of great vegetables into purees in order to eat them as a soup. It’s no different than with sweet potatoes. Yes, it takes time to peel the skin off of their non-uniform surfaces, but so what? A little peeling can be seen as kitchen therapy, if you take it that way. That could be considered a practice in mindful eating, for real.
To make this soup, it’s super easy. Just follow the directions below and if you want to freeze it, be aware that because it has dairy in it, you may want to be sure to consume it in under three months time. If you’re vegan you could try a coconut creamer instead of the milk- and coconut and sweet potatoes go very well together in taste so that should be nice, too.
To get some of the best flavor from the broth while you’re also in a hurry, use the high quality and super convenient Classic Culinary Vegetable Broth by Saffron Road in this recipe. It can be found in many grocery stores in the organic food section, but also online. Check out their store locator for more details on a store near you who carries it.
[yumprint-recipe id=’103′]
![Lamb Stew with Pumpkin, Plantain, Sweet Potato and Chickpeas]()
by Yvonne Maffei | Nov 13, 2011 | Dinner, Fall, Lamb, Latin, North African, Recipes, Red Meat Dishes, Slow Cook, Stews & Curries
When we look through recipes online or in magazines, what really prompts us to go out of our way to make a list and head out to the store with the intention of buying all the ingredients specifically for that recipe we enjoyed looking at so much? 
I look at food for a living, literally, and am incredibly delighted by the vibrant colors and gorgeous photography that exists in the blogosphere and in the publishing world. I can’t, however, make everything that awakens my stomach or inspires me to fly off the couch and dig into my cabinets for every spice listed in a recipe so that I, too, can make a gorgeous Thai noodle dish.
There is one Libyan dish, however, that prompted me to set out to use up our Qurbani meat to make this dish called Tbeikhet ‘Eid which features pumpkin, chickpeas and raisins. I liked the idea of using seasonal produce like pumpkin so much that I decided to give it a try, though digressing a bit by using other ingredients that I had at home that were in much need of being used: (more…)
![Chicken Soup with Cabbage & Sweet Potatoes]()
by Yvonne Maffei | Mar 25, 2011 | Dinner, Latin, Lunch, Poultry Dishes, Recipes, Soups
One of the reasons this soup is so delicious is because it creates a rich chicken broth as it cooks. Use a whole, cut up chicken with all its bones and skin to get the most flavor and nutrition out of the bird that has been sacrificed for our health benefit.
Ingredients
3 tablespoons olive oil
one whole chicken, cut up
½ cup yellow onion, diced
3 cloves garlic
½ cup tomato sauce
4 cups water
1 teaspoon salt, or to taste
½ teaspoons freshly ground black pepper
2 sweet potatoes, peeled and roughly chopped
2 cups green cabbage, shredded
2 tablespoons dried or fresh flat leaf parsley
Sweet Potatoes
Directions
In a large sauté pan or Dutch oven, heat the oil. Add the chicken and brown on one side, about 5-6 minutes. Gently turn and brown on the other side, another few minutes.
Add the onion and garlic and allow to brown with the chicken. Add the tomato sauce. Pour in the water to cover the chicken. Add the salt and pepper. Bring to a boil.
Add the sweet potatoes and cover, lowering heat to a medium-low flame. Cook for 30 minutes. Add the cabbage and cover. Cook for an additional 20 minutes.
Use tongs to remove the chicken to a plate so that it can cool. Once it’s cooled, de-bone each piece, reserving the bones for chicken stock (see recipe below).
Place the boneless meat back into the pot. Add the parsley and allow the meat to warm again.
Serve in soup bowls with a dollop of crème frâiche or simply a slice of rustic bread on the side.
