Sweet Potato & Red Potato Chowder with Turkey Bacon

Posted on December 6, 2011 by Jane @ Sweet Basil Kitchen

What a thrill to wake up to this…

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The first snow of the season always brings out the hibernation instinct in me. (I always knew I was part mama bear!) Isn’t this weather nature’s way to remind us to stay inside, curl up by the fire, sip this and relax? By the way you may want to check out our granddaughter’s weather blog here.

Visions of a hot hearty soup started dancing in my head…I think potato soup will be on the menu today. Not your generic potato soup but a colorful version using sweet potatoes and red potatoes!

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As I am designing the recipe, I know it is safe to start chopping onions, celery and bell peppers.

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I am using organic potatoes and chicken broth.

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Sauté veggies in 3 T. olive oil until tender.

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Chop fresh parsley and thyme. Add to veggies along with salt and pepper to taste.

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When veggies are tender, stir in 1/3 c. flour. Continue stirring over medium high heat for a   minute or two. This toasts the flour and gives better flavor.

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Dice 5 red potatoes and one large sweet potato.

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Add to veggies along with one carton of chicken broth, plus 1/2-1 c. water.

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Bring to boil, cover and reduce heat, stirring occasionally until potatoes are tender. (not mushy)

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Slice 8oz. of turkey bacon into bite size pieces and brown over medium high heat.

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Add 1-2 c. of milk. (I used 2%) If  you like a thicker soup, whisk 1/4 c. of flour into the milk. Return to boil, stirring constantly. Remove from heat and add bacon.

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I garnished with chopped scallions and grated cheddar cheese.

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Do you want to know my honey’s comment after his first bowl? “This tastes like more.”

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Sweet Potato & Red Potato Chowder with Turkey Bacon

1 medium onion, chopped
1 bell pepper, chopped (I used yellow)
3 stalks celery, chopped
3 T. olive oil
1 carton organic chicken broth
1/2-1 c. water
1/3 c. flour
5 large red potatoes
1 large sweet potato
2 T. fresh parsley, chopped
1 T. fresh thyme leaves
1-2 c. milk
8oz. turkey bacon, bite size pieces, browned

Chop veggies and sauté in 3 T. olive oil. Add herbs and salt and pepper to taste. When veggies are tender, stir in 1/3 c. flour. Continue stirring over medium high heat for a   minute or two. This toasts the flour and gives better flavor.Add chicken broth, water and diced potatoes. Bring to boil and cook until tender. Add milk (with a little flour whisked in if you desire a thicker soup) and bring to boil, stirring constantly. Remove from heat, add turkey bacon and garnish each bowl with chopped scallions and grated cheddar cheese.

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Posted in Soup | Tagged | 1 Comment

Spinach Bisque Soup

Posted on December 4, 2011 by Jane @ Sweet Basil Kitchen

There is a fantastic restaurant about an hour from our home, called Landmark Cafe & Creperie, in Galesburg, Illinois. I know people who plan a trip to visit to the Landmark simply to order and enjoy their amazing spinach bisque soup! A few weeks ago we ate there and although I didn’t  order it, I had a few spoonfuls of my honey’s, all the while trying to determine what was in this amazingly delicious soup. My attempt at this bisque is what I consider beginners luck, because it honestly taste almost as good.

Begin with ingredients of onion, celery, red bell pepper, frozen spinach, milk, parmesan  and cheddar cheese, nutmeg, salt and pepper. You will see how you will easily get your daily quota of veggies in this soup!

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Chop one medium onion, 2 stalks of celery and one red bell pepper.

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Grate 1/4 c. each of cheddar and parmesan cheese. Whisk 1/2 c. flour and 1/4 t. grated nutmeg into milk and measure 1 c. of chicken broth.

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Sauté veggies in 3 T. olive oil until tender.

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Add spinach and chicken broth into pan with veggies, heat throughout until spinach is thawed.

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Puree in small batches in blender. Return to heat, bring to boil and add flour/milk mixture. Stir until thickened and then stir in cheeses. Salt and pepper to taste.

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Garnish with additional cheese and chopped red pepper.

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This is a beautiful, hearty soup that will warm your soul on a cold winter day!

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Spinach Bisque Soup

1 medium onion, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
3 T. olive oil
1/2 c. flour
2  c.  milk
1/4 c. shredded cheddar cheese
1/4 c. parmesan cheese, grated
1/4 tsp. nutmeg
1 c. chicken broth
Salt & pepper to taste
2 (10 oz.) pkgs. frozen chopped spinach, partially thawed

Sauté veggies in oil until tender. Add spinach and chicken broth, heat until spinach is thawed.  Place in blender (not all at once, you don’t want to fill your blender more than half full) and blend until almost pureed. Return to pan on stove, bring back to boil. Whisk flour & nutmeg into milk. Add to boiling mixture and stir until thickened. Add cheese and stir until melted.  Serve with a sprinkling of grated Parmesan cheese and a few diced red peppers.

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Posted in Soup | Tagged | 1 Comment

Family Favorite Granola

Posted on November 30, 2011 by Jane @ Sweet Basil Kitchen

We have eaten granola for years, however not always for breakfast, but as a snack when we travel, before bedtime or just those times when we need an energy pick-me-up! I have used this family favorite recipe time after time and it always comes up a winner. This is also a great gift idea, especially for that person on your list who wants to eat healthy.

Gather ingredients of oatmeal, sunflower seeds, flax seeds, sesame seeds, chopped nuts, oil, vanilla, cinnamon, coconut, honey and salt (not shown).

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Grind flax seeds before adding to rest of dry ingredients…

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Add liquids together.

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Warm liquid mixture over a low heat then stir into mixed dry ingredients. Stir well to incorporate all the liquid.

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Spread on one large or two smaller baking pans. Bake at 350, stirring every 15 minutes for about an hour, or until granola is light brown. Remember granola becomes crispier as it cools. Remove from heat and cool in pan. Store in sealed container.

Serve with fresh fruit and yogurt for a very satisfying breakfast…

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Family Favorite Granola

Start with 6 c. of old fashioned oats. (I like to use organic grains when at all possible)

Add:

1 c. sesame seeds
1 c. sunflower seeds
1 c. unsweetened coconut flakes
1 c. chopped nuts (today I used walnuts)
1/2 c. ground flax seed or chia seed (Mila)
1 t. salt
1 t. cinnamon (optional)
2 T. vanilla
3/4 c. light olive oil
1/2 c. honey
1/2 c. water

Warm liquid mixture over a low heat then stir into mixed dry ingredients. Stir well to incorporate all the liquid. Spread on one large or two smaller baking pans. Bake at 350, stirring every 15 minutes for about an hour, or until granola is light brown. Remember granola becomes crispier as it cools. Remove from heat and cool in pan. Store in sealed container. I keep mine in the refrigerator to keep it fresh. With their high oil content, nuts can go rancid if left at room temperature for a week or two. Serve as a snack or with yogurt and fruit for breakfast. This is also an awesome topping for ice cream.

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Posted in Breakfast | Tagged | 2 Comments