Sweet Potato Souffle – Delicious!

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Sweet Potato divine.  A favorite from my childhood!  I hope you give this lovely recipe a try.   Sweet potato like you have never tasted before.  Not too sweet with a crunch topping.

Sweet Potato Souffle – Delicious!

Ingredients

  • 4 large sweet potatoes—boil until tender (whole, unpeeled), cool, skin, whip with an electric mixer or blender
  • Add:
  • 1 stick of butter
  • 1 1/2 cups of unrefined sugar (Sucanat or honey)
  • 1 tsp vanilla
  • 3 eggs
  • Mix butter, sugar and eggs well.  Mix with sweet potatoes
  • NOTE:  if you want to make this ahead of time – pour all of this into a cake pan and store in refrigerator, then add topping (below) when ready to bake
  • Topping for sweet potatoes soufflé
  • 1 stick butter
  • 3 cups cornflakes (use a high fiber, natural brand) – place in bread bag & mash, place cornflakes in a bowl then add
  • 1/2 cup Sucanat
  • 1/2 cup chopped pecans
  • Mix all, tossing with melted butter

Instructions

  1. Put sweet potatoes in a cake pan, then sprinkle topping on top to cover entire dish.  Bake uncovered 25 minutes at 350 degrees.  If you want to make this ahead of time – keep the topping set aside in the fridge

Santa Fe Soup

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Santa Fe Soup is a crowd pleasing recipe.  This soup will last for a few days and is very hearty.  We eat this every year in Colorado because it’s THE perfect soup after a long day of skiing.

Ingredients

  • 3 C pinto beans dried (rinse & soak overnight then drain and rinse)  cook covered with water (lid on for nice soft beans) until tender (approximately 2-3 hours) In a hurry just use Ranch Style Beans (4 cans).
  • Add:       
  • 2 cans 28 oz diced tomatoes (sub fresh tomatoes 6 Cups)
  • 2 cans 10 oz Rotel (or your fresh salsa with green chilies 2 Cups)
  • 2 cans 14 oz whole kernel corn drained (sub fresh off the cobb corn 3 Cups)
  • 2 cans 10 oz Ministrone 
  • 1 large onion chopped
  • OR SUB THE MINESTRONE WITH:
  • 1 Cup each:  chopped  celery, carrots and potatoes
  • 1 Cup frozen or fresh English peas
  • 1 Cup shell macaroni (add dry)
  • Season with:  
  • 1 tsp garlic powder (or use fresh)
  • 1 tsp cumin, 1 tsp chili powder, 1 ½  tsp salt
  • Like it hot and spicy….add ½ to 1 tsp at a time and taste test.
  • For the meat lovers version add:
  • 2 lbs ground meat (beef, venison, or turkey) brown with onion then add to rest of ingredients.

Instructions

  1. Simmer on medium to low heat for 30-45 minutes until macaroni and fresh veggies are tender but not mushy.
  2. Garnish with sour cream, chips  and cheese if you like.
  3. This makes a lot so use your largest soup pot; it will be to the brim.  Leftovers keep well in Mason jars in the frig for 2-3 weeks.  You can freeze everything well except the macaroni, so leave out the macaroni if you are planning on making lots to freeze. You can always add cooked macaroni when ready to serve.

Bone Broth from Whole Chicken

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Bone broth encourages gut health along with perks like better hair, skin and nails. . .make some today and see what you think.  Broth made well is rich in vitamins and minerals.  If you don’t want to drink the broth, use it in soup or rice preparation.  Freeze broth so you always have some on hand.

Ingredients

  • 3 Qts. Purified Water
  • 1 Tblsp. Apple Cider Vinegar (Bragg’s is my favorite brand)
  • 4-6 Tblsp. Coconut Oil
  • 1 Medium Organic, Free-range or Kosher Whole Chicken
  • 8 Organic Carrots, Sliced
  • 6 Stalks of Organic Celery, Sliced
  • 2-4 Organic Zucchini, Sliced
  • 3 Medium-Sized Organic White or Yellow Onions, Peeled and Diced
  • 4 Inches Ginger, Sliced
  • 5 Cloves Garlic, Peeled and Diced (Omit if you have upper GI problems or severe heartburn.)
  • 2-4 Tbl. Sea Salt
  • 1 Large Bunch Of Parsley

Instructions

  1. Preparation: Place the purified water in a large stainless steel pot, add apple cider vinegar, and let stand for 10 minutes.
  2. Add the oil, chicken, vegetables, ginger, garlic, and sea salt; and bring to a boil over high heat.
  3. Let boil for 60 seconds, then lower the heat and simmer for 12 to 24 hours.
  4. About 30 minutes before removing soup from the heat, add the parsley.
  5. Remove the soup from the heat.  
  6. Allow soup to cool then remove the chicken meat from the bones and use for other meals.
  7. Choose to strain the broth or blend all the vegetables and enjoy a thick broth.  
  8. We often pick out the carrots, celery and zuke pieces and eat them while we are de-boning the chicken.  
  9. Pour the broth into quart jars.  
  10. This recipe is adapted from the book “Restoring Your Digestive Health”.

Chicken Soup – Homemade, Slow Cooked

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Oh the goodness!  Nutritionally superior to any soup you can buy in a can.  Home cooks used to make whole bird chicken soup and glean all the goodness they could from the chicken.  Rich in gelatin and vitamins and minerals.  Chicken soup is good for you and easy to make enough for several meals.

Instructions

  1. Start with a large stainless steel pot and put 4 Tbl butter in the pan.  Warm the pan and add onions to saute’ them thoroughly.  
  2. Add spices like basil, bay leaf, onion and garlic to the water to flavor the chicken/broth.  
  3. Your house is going to smell EXCEPTIONALLY good at this point.  Press in garlic and begin adding water.  
  4. Put your WHOLE, rinsed chicken in the pot and add remaining water.  I usually eyeball this and fill it close to the top.  Heat up the pan and add all other ingredients.  (save back carrots if you want them firmer at the end)
  5. The only mistake you can make is heating the butter too hot and burning the onions or over filling your pan.  Go slow and easy and pretty soon, you will have a large pot filled with veggies and a whole chicken.  
  6. Cook your soup on medium/high heat  until you see a light boil and then turn down to simmer for several hours. (you can make this and allow it to simmer all night if you want. . .some say you will extract more nutrient that way!)
  7. 1 Hour before serving, take the entire bird out and let it cool.  Pull off all meat and put it back into your soup in tasty bite-sized pieces!  Add in carrots or other veggies and simmer 30 more minutes.
  8. Oftentimes, we will save the bones and leftover bits and create more broth so we have a base for other soups.  Simply put the leftover bird parts in a pan, add pure water and cook to your hearts content. . .several hours is fine.  Always add onion and garlic and you will have a delicious, nutritious base.
  9. Anytime we want our soup to go further, we cook quinoa or brown rice and serve that with the soup.
  10. This soup goes especially well with the Barley Bread (with Thyme added)

Enjoy!

Honey Oat Nut bread

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We made this bread by hand for a holiday dinner.  Lovely mini loaves instead of large loaves and the bread was heavenly!  Leftover bread was eaten over the next two days as breakfast toast with butter.

Honey Oat Nut Bread

Ingredients

  • Mix the following:
  • 2 c. milk (warmed so your yeast will activate)
  • 1 c. water
  • 1/2 c. honey
  • 1/3c. olive oil
  • with 2 1/4 c. wheat berries, freshly milled into flour
  • add 1 egg and mix well
  • Add: 2 Tbsp. yeast
  • 2 c. whole rolled oats
  • Mix thoroughly and let sit for 15 minutes until bubbly.
  • Add: 1 Tbsp. sea salt, heaping
  • add 3 1/2 more cups of flour
  • Mix/Knead for about 5 minutes
  • Add: 1/2 c. chopped walnuts/pecans

Instructions

  1. Divide into 3 loaves & shape.  Add milk soaked whole oats to the top & rise.  (approximately 1/2 cup of oats to 1/4 cup milk)
  2. Bake at 375 for 30-40 minutes.
  3. Brush with warm honey and cool.

Submitted by Lindy H.