I was told at today’s demo that I knocked another one out of the park with this soup dish; and the best part was all of the kid approvals and request for the recipe to make this dish at home. Though I’ve made variations of this soup before, the idea is to incorporate some of those Thanksgiving flavors as either an appetizer soup or as a way to use leftover supplies from the holiday preparations. Check out the recipe below and share your thoughts.
Sweet Potato, turnip and Sausage Soup
2 cups diced sweet potato (2 medium)
2 cups diced turnip root (4 medium)
2 cups chopped turnip greens
1/2 lb Cutrer’s smoked sausage cubed
2 cups chopped green onion
1 cup of chicken stock
5 cups of water
1 tbsp. sea salt
1 tbsp. coarse black pepper
1 tbsp. onion powder
1 tbsp. garlic powder
1. Add water to a large pot over high heat and bring to a boil.
2. Remove green tops (leave on stems for easy root peeling) from turnip roots and soak tops in water in a bowl or the sink to remove dirt.
3. Using a potato peeler, peel turnips until dirty skin is removed. Cut off skinny end and green stem end. Cut in half and then three strips before dicing into medium pieces. Add to the pot of water.
4. Rinse and peel sweet potatoes. Cut them in half, then each half into strips and dice into medium pieces and add to the pot.
5. Cut sausage in half long-wise before slicing thin and add to the pot. Add seasoning and chicken stock. Let boil for 10 minutes.
6. Rinse and chop turnip greens and green onion and add to the pot.
7. Reduce heat to low and let simmer for 5 minutes.
With thanksgiving around the corner, it’s good to have options to lighten traditional classics like sweet potato casserole. I enjoyed sharing my easy recipe with yesterday’s demo at the Red Stick Farmers Market. Though there was not butternut squash at the market yesterday, if you can find it, try subbing out half of the sweet potatoes to lighten the carb load and add in other nutrients. Since we are also in cold and flu season, I also showed how to make a fresh immune booster to keep you and your loved-ones protected or armed with a speedy recovery boost this season. Check out the recipe for each below.
Sweet Potato Casserole
4 cups diced sweet potato (3-4 small)
1 tbsp. butter
1/2 tbsp. vanilla
2 tbsp. whole milk (or preferred %)
1 tbsp. red stick spice Vietnamese cinnamon
3 tbsp. local honey
2 tbsp. raw cane sugar
1/2 cup chopped roasted pecans
1. Place a large pot over high heat and bring to a boil. Preheat oven to 350 degrees.
2. Peel sweet potatoes and cut in half longwise. Cut each half into three strips then cube into medium-sized chunks. Add to pot.
3. Let boil for 12 minutes or until tender with a fork.
4. Strain and place in a large bowl. Mash with a large spoon and add butter, honey and sugar and mix until well blended. Add milk and spices and mix well.
5. Place in a small oven safe dish and cover top in chopped roasted pecans. Bake for 5 minutes. *optional (Be careful not to burn pecans.)
3-4 fresh juiced satsuma or orange
3-4 fresh juiced lemon
3 tbsp. local honey
2 tsp. cayenne pepper
1-2 drops of oil of oregano pee individual serving *optional
1. Peel satsumas and break in half. With a glove hand, juice satsuma sections over a medium bowl with a pouring spout.
2. Rinse lemons and cut in half. Remove visible seeds and juice each half, cut side up over the bowl.
3. Stir mixture with a fork or spoon and remove any spotted seeds. Add honey and mix until dissolved.
4. Add cayenne and stir well. Pour into individual containers for storage in the fridge. (A salad dressing container or top-able condiment container should work.)
5. Add optional oil of oregano only when ready to consume. Otherwise, the entire mixture will taste like a pizza within an hour. 🙂
While stewed chicken is delish and comforting, your time in the kitchen may not allow for it. In this case, it is good to stock up on chicken or pork cutlets which is essentially a boneless breast or chop that’s been cut in half to reduce cooking time. If you need a 20-minute dinner option, this balanced and flavorful option is certainly a winner. Pairing the jazzed up chicken with a whole grain like millet or a seed like quinoa, and a vegetable of choice keeps it simple and balanced.
I’ve mentioned quinoa before in posts and while it can be hit or miss on the like-o-meter, the key is to add flavor. I like to cook it with stock or wine with herbs and a touch or butter. Of course you can add a little cheese, herbs and spinach or broccoli for an alternative to broccoli and cheese rice or a variation of rice pilaf. For this dish I added white wine, water and seasoning and finished with a dab of butter.
I also kept the veggie simple by microwaving some frozen spinach with a little seasoning and butter. This dish is great with and without the addition of quinoa. If you skip the grain or seed, I would double up on the cutlets.
Check out the recipe below.
1-1 1/2 lbs chicken cutlets (4-5 cutlets)
1 tbsp. olive oil
1 cup sliced onion (small onion)
1 cup sliced mushroom (white or crimini)
1/2 cup sliced bell pepper
1/2 tbsp. onion powder
2 tsp. sea salt
2 tsp. coarse black pepper
1/4 cup water
1/4 cup of white wine
1/2 cup dry quinoa
1/2 cup water
1/4 cup of white wine
1 tbsp. chopped basil (optional)
1/2 tbsp. butter
1 tsp. sea salt
1 tsp. onion powder
1 cup of spinach
1 tsp. onion powder
Salt and pepper to taste
1 tsp. butter
1. Rinse quinoa with water and strain. Add to a small pot with liquid and other ingredients and mix with a fork. Place over medium heat.
2. Bring quinoa to a boil and once boiling, reduce heat to low, top it and let cook for 18-20 minutes. While waiting for the quinoa to boil, peel and slice a small onion in half. Slice each half into thin strips for even-sized pieces.
3. Rinse bell pepper, cut in half and remove seeds, then slice thinly. Wipe mushrooms with a damp paper towel before slicing thinly. (Do not rinse as this can make the mushrooms tough).
4. Place a large pan with oil over medium heat to heat oil. Rinse chicken cutlets, then season with a pinch of each seasoning. Place seasoned side down, in hot pan and sear for 1 to 1 1/2 minutes. Season other side and then flip to cook for the same time on the other side.
5. Remove chicken to a plate and add vegetables and remaining seasoning. Let cook for 1 minute before adding liquids to deglaze the pan. Let cook for 3 minutes before adding chicken on top the veggies and reducing heat to medium low. Remove from heat after 3-5 minutes to prevent over cooking the chicken.
6. Add spinach and ingredients to bowl and place in the microwave on high for 2-3 minutes.
7. Add butter to quinoa and mix well to melt. Add some of the sautéed onions, peppers and mushrooms with quinoa, mix with fork and add to a plate. Top with chicken and more sautéed vegetables and add a serving of spinach to the plate.
8. Enjoy! (A glass of wine is a great addition.😊)