Tag Archives: sweet potato

Shepherding In Comfort Food

When I think of comfort food, it’s usually something warm and savory that I can place in a bowl and eat out of hand in my lazy girl.  Mac and cheese fits into this category as do soups, stews and shepherd’s pies.  Traditionally, a shepherd’s pie consists of ground meat under a layer of mashed potatoes.  Mmmm….sounds a little boring doesn’t it?  In an effort to get out of that box, I was inspired by the elements of piccadio which include ground meat (in this case lamb) tomatoes, olives and spices.  My favorite home-made spice mixture called ras el hanout (inspired by North African cuisine),  along with golden raisins to add a sweet element.  Top with mashed sweet potatoes and you have a meal at once, savory, sweet and satisfying.

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NORTH AFRICAN SHEPHERD’S PIE

INGREDIENTS:

  • 1  pound grass-fed ground lamb
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup green olives, pitted and halved (I use Castelvetrano)
  • 1/2 cup golden raisins
  • 1 tablespoon ras el hanout
  • 3 tablespoons tomato paste, plus 1/2 cup water
  • Kosher salt and freshly ground black pepper to taste
  • 2 pounds sweet potatoes, peeled and cut into 2 inch chunks
  • 3 tablespoons unsalted butter
  • 1/2 cup half and half
  • Fresh thyme sprigs for garnish (optional)

DIRECTIONS:

  1. In a medium non-stick skillet over medium heat, saute onion and garlic until soft.  Add ground lamb and break up with the back of a spoon.  Add ras el hanout and brown completely about 8-10 minutes.
  2. Add tomato paste and water and combine, cooking until slightly thickened.  Add olives and golden raisins.  Stir to combine.  Take off heat, let cool slightly, then spoon into a gratin dish or 9×9 casserole dish.  Set aside.
  3. Heat oven to 375 degrees F.  Place sweet potatoes in pot with water to cover and salt.  Bring to a boil, and simmer until tender when pierced with a paring knife (about 10-15 minutes.
  4. Drain potatoes and mash with butter and half and half (adding more half and half if needed, but not enough to make it soupy).  Spread sweet potato mixture over lamb mixture for about a one inch depth (you may or may not have left over sweet potatoes).   Bake for 25 minutes or until hot and bubbly.
  5. Let rest for 10 minutes.  Serve.

Serves 4

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“Food is the most primitive form of comfort.”

The Beet Goes On

Until I moved to our vegetable farm I absolutely hated beets and avoided them at all costs.  Yet here I am staring out at the drifted snow and frozen lake with a bowl of borscht in my hand.  The smell alone is enough to make you swoon.  I feel a sense of gratitude for learning to love the darn things.  Our farm is committed to growing vegetables without chemicals (which can significantly alter their flavor) so when I tried them again I was surprised by their inherent sweetness.  What was I thinking?  They are one the best things you can eat; full of essential vitamins and minerals.  They are low in calories and sodium along with assisting in the reduction of inflammation in the body.  They also support heart, digestion and brain function.  So what’s not to like?  There’s nothing like a bowl of warm goodness to set you straight.

INGREDIENTS:

  • 2 tablespoon extra-virgin olive oil
  • 1 medium leek, cleaned and sliced thinly (make sure you use the light green part as well)
  • 2 garlic cloves, finely minced
  • 1 medium red onion, peeled and chopped
  • 4-6 carrots, peeled and grated on the large holes of a box grater
  • 1 large sweet potato, peeled and cut into bite size chunks
  • 6 small or 3 large beets, peeled and cut into bite size chunks
  • 3 cups of thinly sliced red cabbage
  • 1/4 cup minced fresh dill
  • 8 cups organic vegetable stock (or homemade of course)
  • 1/4 cup red wine vinegar
  • Greek yogurt to serve (optional)

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INSTRUCTIONS:

  1.  Heat the olive oil in a soup kettle or Dutch oven on medium high heat.
  2. Add leek, garlic and red onion.  Saute until soft and translucent.
  3. Add sweet potato, beets and grated carrot.  Cook for 5 minutes stirring frequently.
  4. Add red cabbage, dill and vegetable stock.  Bring to a boil and reduce heat to medium.  Simmer for 30 minutes or until beets are soft when a paring knife is inserted.
  5. Add red wine vinegar off heat.  Serve in bowls topped with a dollop of yogurt if using and sprinkle additional fresh chopped dill on top.

Serves 6-8

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“Soup fills us, nurtures and comforts us.  Soup is the song of the heart and the home.”

Liquid Gold

It’s March 1st and winter still has us in her clutches, with no sign of letting go anytime soon.  I tell myself “no problem” and head into our basement to see what vegetables are still holding up.  I find both white and orange sweet potatoes and carrots still in good condition.  I dig around the freezer and find a quart of homemade chicken stock.  I grab some onions and garlic and head back upstairs.

Whenever I want to make soup using root vegetables, I find I like to roast them first.  It always gives the soup much more depth, not to mention those warming smells in the kitchen.  As I’ve mentioned both in my previous blog Basics With A Twist, and this one, I always lean toward the savory,  I enjoy herbs and spices and love what they do to food.  It’s really ethnic cooking at its finest.

With this soup I’ll roast the sweet potatoes and carrots to make a puree for the base.  While they’re in the oven I will toast cumin and coriander seeds.  Toasting whole seeds releases a flavor far superior to purchased ground spices; you’ll find the scents exotic and sensual.  Although you can grind them in a spice mill, I prefer to use a granite mortar and pestle. I also use shallots, rather than onion, and brown them slightly.  I like how the sweetness of the root vegetables pairs with the intensity of the spices.  Puree it altogether with a bit of apple cider vinegar and it really comes alive.  I enjoy topping it with toasted pepitas (pumpkin seeds) and chopped cilantro.

Roasted Sweet Potato and Carrot Soup:

  • 6 cups sweet potato, peeled and cubed
  • 4 cups carrot, peeled and sliced into 2 inch sections
  • 4 Tbsp olive oil
  • 1/2 tsp salt
  • 4 cups homemade chicken stock
  • 3/4 tsp cumin seed, toasted and ground
  • 1/2 tsp coriander seed, toasted and ground
  • 1 1/2  cups shallots, thinly sliced
  • 2 garlic cloves, pressed
  • 2 Tbsp ghee
  • 2 Tbsp olive oil
  • 1 tsp freshly grated ginger
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2  tsp ground cayenne
  • 1 14oz can full-fate coconut milk
  • 1 Tbsp apple cider vinegar
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup roasted pepitas (pumpkin seeds)
Perfectly roasted veggies

Perfectly roasted veggies

Toasted cumin and coriander seeds

Toasted cumin and coriander seeds

  1. Preheat oven to 400 degrees.  Peel and cut sweet potatoes and carrots; place in a large bowl.  Drizzle with olive oil and sprinkle salt.  Toss until well coated; place on large sheet pan lined with parchment paper.  Place in oven for 40 minutes or until soft; turning vegetables halfway through. Cool.
  2. While vegetables are roasting, place cumin and coriander seeds in small dry skillet over medium heat and toast until lightly brown.  Grind in mortar and pestle or in spice grinder.  Set aside.
  3. After vegetables are cool, place half of them in a blender with some of the chicken stock and puree until smooth;  pour into large bowl and set aside; repeat with remaining vegetables and stock.
  4. Melt ghee and olive oil in large pot.  Add sliced shallots and pressed garlic.  Saute on medium until soft.  Add ground cumin, coriander, salt and ginger.  Stir for 1 minute.  Add cinnamon and cayenne.
  5. Pour half of vegetable puree into pot with shallots and blend with stick blender until smooth.  Add remaining puree and coconut milk.  Heat on low until warmed through.  Add apple cider vinegar and mix well.
  6. Ladle into bowls, topping with a few pepitas and chopped cilantro.

Serves: 6-8

Liquid Gold

Liquid Gold

“Soup is a lot like a family.  Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.”  —-Marge Kennedy