Sweet Potato and Kale Soup

 

Wayne and I recently took a few days off and ran over to Daytona Beach for a little rest and relaxation.  We had a wonderful time and decided to run up to the Saint Augustine to "inspect" Anastasia State Park for a future camping trip. 

While we were in the area we decided to try a raw vegan restaurant we had heard about with rave reviews.  Wayne ordered the only "cooked" item on the menu, sweet potato and kale soup.  The food was wonderful and I purchased their cookbook.  However the sweet potato/kale soup recipe was not in the book and our waitress was unwilling to give me any hints on the ingredients.

I decided to try to duplicate it using my own ingredients.  This recipe is the result and it's pretty close but I like mine better.  I hope you enjoy it too! 


2 large sweet potatoes, peeled and cut into chunks
1 C. celery, diced
3 C. kale, finely chopped
1 C. sweet onion, chopped
2 C. vegetable broth
Salt/Pepper to taste
Thyme, several fresh sprigs or 1/2 tsp. dried

Place sweet potatoes, celery and onions in a heavy sauce pan and cover with water.  Add salt and pepper to taste and the thyme. 

Cover pot and simmer until potatoes and soft.  Remove from heat and allow to cool slightly.  Place the sweet potato mixture in a blender and puree until smooth.  (Only fill the blender half full and blend in batches.) 

When the potato mixture is blended add the vegetable broth and the chopped kale.  Cook over low heat until kale is tender.  Adjust seasonings and enjoy! 

Baked Beans - From Scratch

Another pleasant childhood memory!

When I was growing up in central Florida a family from Pennsylvania moved next door. The Campbell's quickly became close friends as our parents played cards several nights per week. We often met at one or the other's home for impromptu family dinners.
Laura Campbell introduced my southern family to some new and different food. Our southern table was always covered with an array of vegetables, breads and meat. The Campbells, by contrast, would often make one dish for dinner. Cooking these baked beans was always an event for our families. Because the cooking time is so long we all had to endure the aroma of the beans baking for hours before we could finally eat! Laura served the beans with a good, crusty bread and butter.  (See "Tips" at bottom for vegan version.)

Ingredients & Preparation

You will need
2 packages dried Great Northern Beans (12 oz. pkgs) 1 1/2 cup ketchup 2tsp salt 1 tsp ground black pepper 1 1/2 cup brown sugar, packed 1 medium onion, diced 1/2 lbs bacon, cut into 2 inch pieces maple syrup (optional) Serves:  Many Preparation Time:  15 Minutes/Overnight soak Cooking Time:  3 to 4 Hours Oven Temperature:  325

Step 1: Prepare beans

 Soak the beans overnight in water to cover. Drain water and cover with fresh water generously salted. Over medium heat simmer beans until the skin breaks when you blow on one. Drain water.

Step 2: Mix ingredients and bake

Mix beans with all ingredients except bacon. In a large crock or deep pan, layer bean mixture with bacon. End with bacon on top.
Pour a little maple syrup over all if you like. Bake at 325 degrees for 3 to 4 hours

For a vegan version, make these beans without the bacon.  I made them recently for a church picnic without the bacon and they were delicious! 

Whole Wheat Pie Crust

If gluten is not a problem for your diet this is a great crust.  This is one of the many great recipes I received from Dr. Deb Harrell when I took her fabulous nutrition class.  I am hoping to have Dr. Deb do a nutrition "intensive" class in my area soon.  Thanks Deb!

 

Ingredients & Preparation

You will need

1 1/2 cup Whole wheat pastry flour 1/2tsp Fine sea salt 1/3 cup Coconut oil 3tbsp Ice water 1 1/2tsp Ice water Serves:  1 10 Inch pie crust Preparation Time:  10 Minutes Cooking Time:  10 Minutes Step 1: Prepare crust Put the flour and salt in a bowl and stir together. Add the oil and water and stir until it forms a crumbly meal. Gather up the dough into a ball (the dough will be moist.) Press the dough evenly and firmly into the bottom and up the sides of a 10 inch pie plate. Flute the edges of the crust if desired. Bake 10 minutes before fillingven Temperature:  350

Mississippi Rice Casserole - Stylish Comfort Food

 

Mississippi Delta.....

Plenty of rice is grown up in the Mississippi delta area and many of my relatives were among the growers. Rice is a serious staple in the south and is served with just about any meat entree'. It's a great change from potatoes and sooooo flavorful. Of course, we southern folk like to make any dish into a casserole. You are going to love it. I promise.

This recipe is from my sister-in-law, Mary Lucile, in Jackson, Mississippi. Her Aunt Elizabeth, a gifted southern cook and lady, handed it down to ML. When my brother, Joe Harris, married his bride some 40+ years ago, the Harris family not only gained a new daughter but many, many fabulous recipes. I have invited Joe to contribute to this blog with a few of his best recipes. We shall be very fortunate if he chooses to let us in on his "Mrs. Parrish Yeast Rolls." He swears her dear spirit visits him when he is making them for the family on major holidays.

Pair this rice dish with steak or tenderloin of beef instead of baked potato or add meat and make it a one dish meal. Enjoy

Ingredients & Preparation

You will need
1 cup White or Brown Rice 10 oz Canned Consomme' 1 2/3 cup Beef Broth 1 small Canned Mushroom Steak Sauce 1 medium Onion, Chopped 1 small Green Pepper,chopped 1 large Mushrooms, canned 4tbsp Butter Serves:  6 Preparation Time:  15 Minutes Cooking Time:  1 Hour Oven Temperature:  350

Step 1: Prepare Vegetables

Chop the onion and green pepper

Step 2: Assemble the Ingredients

Spray an 9 X 9 inch pan with cooking oil. Pour consomme', beef broth, mushroom steak sauce and drained mushrooms into casserole dish. Pour rice into liquids and add onion and pepper. Dot top with butter.

Use a decorative, colorful casserole dish to dress up the dish. (I use a bright orange ceramic baker.) Double the recipe for a dinner party. Add chopped, left over steak or roast beef to left over rice and heat for a tasty lunch.

Strawberry Congealed Salad

 

Back in the day...

Congealed salads were a part of every social gathering in the south. The small Tavares, Florida, Junior Women's Club used to hold annual card parties as a fund raiser. The menu, lovingly prepared by club members, was always salads. Meat salads, vegetable salads, lettuce salads and always, always an array of congealed salads. Red ones, green ones, purple with marshmallows, every flavor imaginable.

This strawberry, nut salad with the mashed bananas is my all time favorite. The sweetness of the gelatins and fruit contrasted with the bit of tartness from the sour cream is an amazing combination. It makes a lovely, layered presentation as well if you use a glass dish.

Ingredients & Preparation

You will need
3 oz strawberry gelatin 3 oz raspberry gelatin 1 cup hot water 1 large crushed pineapple, canned, drained 3 medium ripe bananas, mashed 2 packages frozen strawberries, with syrup, 8 oz. each 1 cup pecans, chopped 16 oz sour cream Serves:  8 Preparation Time:  20 Minutes/ Chill 2 Hours

Step 1: Combine Ingredients

Dissolve gelatin in hot water. Mix all other ingredients with dissolved gelatin. Pour half of the mixture into a 9 X 13 baking dish. Chill in refrigerator for 1 to 2 hours, until set. Spread the sour cream of the set gelatin. Pour remaining gelatin mixture over sour cream. Refrigerate overnight.

To serve, cut into squares and place on a lettuce leaf then top each square with a dollop of sour cream

Healthy Pecan Pie

Dessert is a tradition in the south and pecan pie is most everyone's favorite.  There are many recipes and I share one of my old family recipes in this blog.  This recipe is from Dr. Deb Harrell and is much healthier than the traditional version.  Try it and compare but remember......dessert is a treat and should be enjoyed occassionaly! 

Ingredients & Preparation

You will need
1 Recipe Whole Wheat Flour 1/2 cup Pure Maple syrup 1/4 cup Barley malt syrup or brown rice syrup 1/2tsp Ground cinnamon 1tbsp Arrowroot powder 2tbsp Raw tahini 2 1/2 cup Pecan halves Serves:  8 Preparation Time:  15 Minutes Cooking Time:  30 Minutes Oven Temperature:  350

Step 1: Mix the filling and fill the crust

Line a 10-inch pie pan with the pie dough. With a fork, prick holes all over the bottom and sides of the shell. Bake until a light golden color or about 10 to 15 minutes. Allow to cool.

Combine the maple syrup, barley syrup, cinnamon, arrowroot and tahini in a food processor and process until smooth. Add the pecans and pulse several times to coarsely chop the nuts. Pour the filling into the baked pie shell. Bake until the filling is bubbly and the top is evenly browned or about 25 to 30 minutes. Cool completely before serving.

Vegan Pot Pie

I love, love, love Chicken Pot Pie.  Now that I am living a vegan lifestyle (for at least six weeks) I was concerned I would have to give up some of my favorites.  This recipe from Dr. Deb Harrell has eased my fears.  I made this for a church pot luck dinner and everyone loved it.  Try it....you'll like it

Ingredients & Preparation

You will need

1/4 cup Whole wheat flour or millet flour 1tbsp Nutritional yeast 1tsp Sea salt 1/2tsp Garlic powder 2 cups Tofu, extra firm, cut in 1/2 inch cubes 2tbsp Coconut oil 1 medium Onion, cut in wedges 1/2 cup Celery, sliced 1/2 cup Carrots, sliced 1/2 cup Corn, fresh or frozen 1/2 cup Peas, fresh or frozen 1/3 cup Millet or whole wheat flour 1/3 cup Nutritional Yeast 1/4 cup Coconut oil 2 cups Water or vegetable broth 1tbsp Tamari Salt and Pepper Serves:  8 Preparation Time:  30 Minutes Cooking Time:  30 Minutes Oven Temperature:  350

Step 1: Prepare the Tofu and Vegetables

Combine the first four ingredients in a small bowl. Add the cubed tofu and toss to coat. Heat 2 tbsp. coconut oil in a skillet and add the tofu. Cook until lightly browned. Add the onions and celery and continue cooking until crisp tender. Add the carrots and other vegetables and cook until tender.

Step 2: Make the gravy

Toast the remaining whole wheat flour or millet flour in a separate skillet until you begin to smell it. Add the remaining 1/3 cup nutritional yeast and combine. Add the remaining 1/4 cup coconut oil and cook a few minutes until bubbly. Add the water or vegetable broth and whisk until the gravy has thickened. Pour gravy into skillet with the tofu and vegetables and combine thoroughly. Pour filling into casserole dish and top with your favorite crust or mashed potatoes. Serve immediately or bake uncovered to reheat.

Using vegetable broth adds a little flavor. I make my own from the fresh, organic produce scraps I have left from cleaning my vegetables on organic produce coop day. Just place celery bottoms and leaves, carrot peeling and whole carrots, onions and any other mild vegetables in water to cover. Add seasonings of your choice. I use bay leaf, thyme sprigs, basil, salt and pepper. Simmer for about an hour then remove and discard the veggies.