Sweet Potato Soup with Matchstick Fries and Frizzled Leeks

Sweet Potato Soup with fresh ginger & Matchstick Fries and Frizzled Leeks

Yield: 6 servings

Ingredients

• 3 large sweet potatoes (about 2 pounds)
• 3 leeks
• 1 to 2 tablespoons or a nub butter
• 6 cups chicken stock
• 1 (2-inch) piece fresh ginger (about 1 tablespoon peeled and grated)

• Sea salt and freshly ground black pepper
• Matchstick Fries and Frizzled Leeks, recipe follows

Directions

Peel and quarter the sweet potatoes.

Wash the leeks well, and drain. Remove any damaged outside peel, remove the hairy white tips from the end, and cut the leeks into 1-inch slices. Leave 1 (3-inch) section aside to be fried for the garnish. In a large pot, cook the leeks with the butter until soft. Do not brown. Add the stock or water.

Add the sweet potatoes, and bring to a boil. Reduce the heat to medium, and boil until cooked through, just softer than fork tender.

Using an immersion blender, puree the ingredients until they are thoroughly blended. Add the grated ginger, and test for consistency. If too thick, add a bit more water. Taste for seasoning, adding more salt or pepper, as needed. Ladle the soup into warm bowls, and garnish with a mound of hot crispy matchstick potatoes and frizzled leeks.

Matchstick Fries and Frizzled Leeks

• Canola oil, for frying
• 2 large Yukon Gold or russet potatoes (about 1 pound)
• Salt and freshly ground black pepper
• 1 (3-inch) piece leek, julienned
• 2 tablespoons potato starch

 In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)

To make matchstick fries: Peel and cut potatoes into matchstick slices. Rinse them under cold water in a strainer to remove the excess starch. Let drain well, and pat dry. Fry for 3 to 5 minutes submerged in canola oil, until they are a nice deep golden brown. Drain the potatoes on a paper towel or absorbent cloth. Sprinkle with salt and pepper while hot.

To make 'frizzled leeks': Cut the 3-inch piece of leek into matchstick slices similar to the potato. Place the potato starch in a small bowl, lightly dust the leek pieces in it to help prevent them from burning. Fry the strips of leek in the same hot oil used for the potatoes, until they are just golden, about 1 minute

Add to the bowl of matchstick fries. Mix them together. Garnish in a little mound on top of the soup.

***10/1/12 - Used 2 sweet potatoes and 1 butternut squash, roasted all in oven until soft, then added to soup after the leeks had wilted.****

Rigatoni with roasted cherry tomatoes, arugula, and crisp bread

4

slices stale Italian bread, torn into irregular 2-inch pieces

5

tablespoons olive oil

Salt and black pepper, to taste

1

pound rigatoni

20

cherry tomatoes or grape tomatoes

1

tablespoon honey

1

tablespoon crushed red pepper

1/2

pound fresh ricotta

1

bunch arugula, stems removed

Extra olive oil (for sprinkling)

3/4

cup grated Parmesan (for serving)

1. Wet the slices of stale bread under the faucet for a moment. Place the bread in a colander set over a bowl. Press the bread with your fingers to wring out the excess water.

2. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Place the bread in the pan and toss to coat it in the oil. Cook for 10 minutes, turning several times, until the bread is crisp and golden on both sides. Remove the bread from the pan and wipe out the skillet.

3. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook, stirring occasionally, for 10 to 12 minutes or until the pasta is tender but still has some bite. Drain into a colander. Transfer to a bowl. Toss with 1 tablespoon of the olive oil.

4. Meanwhile, in the skillet, heat the remaining 2 tablespoons of olive oil over medium high heat. Add the cherry or grape tomatoes, honey, red pepper, salt, and black pepper. Cook, stirring, for 10 minutes or until the tomatoes burst.

5. In a large bowl, toss the rigatoni with a ladle of the tomato mixture.

6. Divide the rigatoni among 4 large bowls or plates. Arrange the tomatoes, ricotta, arugula, and bread around the pasta. Sprinkle the ricotta and arugula with olive oil. Sprinkle the dish with salt, pepper, and Parmesan

**** Mixed together pasta and tomatoes and added to baking dish. Topped with Mozzarella cheese and baked until cheese melts 10 minutes @ 350*****

Zesty Crockpot Chicken

Zesty Crockpot Chicken

2 lbs chicken breasts
1/2 a small bottle of zesty Italian dressing
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours.

Shred with fork and serve in salads, burritos, tacos…etc.