Sweet Potato & Lentil Soup with Apples

IMG 0017 585x780 Sweet Potato & Lentil Soup with Apples

I take a lot of pictures on my phone. Right now there are approximately 4,375 on there (no exaggeration) and yet they’re not quite good enough to post here. And so I finally knocked one thing off my to-do list that has been hanging out there for at least a year (I have plenty of years-old to-do items, sadly) and got up to speed with my phone, which means I can finally (maybe) try to catch up on Instagram and not have to lug my regular camera around and then have to connect it to my computer to upload images.. so archaic! Look at me all cutting edge!

So this post serves as a test, to see if the new toy is up to snuff. I did also want to share this soup.

We had three turkey dinners this weekend – a tryptophan triple header. The first was at our house, with friends who have no family in town, which involved me making the stuffing in an electric skillet and then running across the street to put the turkey in my sister’s oven, and us and our friends eating dinner on the couch because our dining room is filled with a fridge and stuff. The second was out at Mike’s cousin’s house, where they covered their bird with bacon and barbecued it in an aluminum roasting pan. The third was tonight at my mom’s house, and I was charged with soup – something I could do in the slow cooker on my dining room table – and so I tucked a couple sweet potatoes in the oven alongside the turkey on Friday night and then kept them in the fridge in their jackets until this morning, when I peeled and tossed them into the pot. It isn’t much different from a carrot-lentil-sweet potato soup I’ve been making for years – but this comes from the BBC. I do like their recipes.

Sweet Potato & Lentil Soup with Apple

2 Tbsp. canola or olive oil
2 onions, chopped or grated
3 garlic cloves, crushed
1 Tbsp. grated ginger
1 Tbsp. curry powder or paste
1/4-1/2 cup chopped cilantro (stems too)
2 medium dark-fleshed sweet potatoes, roasted and peeled or peeled and chopped
1 L chicken or vegetable stock
2 cups water
1/2 cup dry red lentils
1 tart apple, peeled, cored and grated
1 cup half & half or coconut milk
juice of a lime

If you have a stovetop, heat a drizzle of oil in a medium pot; add the onions and saute for 4-5 minutes, until soft. Add the garlic and ginger and cook for another minute. Add the curry powder or paste and cook for another minute; then the cilantro.

Add the sweet potatoes, stock, water, lentils and apple; bring to a simmer and cook for 30 minutes, or until everything is very soft. (Alternatively, toss everything in the slow cooker and turn it on low for 8 hours.)

Puree the soup in the pot using a hand-held immersion blender; add the half & half, lime juice and salt, blend again and adjust seasonings. Serve hot.

Serves 8.

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October 13 2014 | slow cooker and soup | 6 Comments »

Deep Dish Pumpkin Pie with Maple Cookie Crust

blue rodeo pumpkin pie 21 Deep Dish Pumpkin Pie with Maple Cookie Crust

I’ve never been particularly fond of pumpkin pie – and certainly not as overjoyed by it as most people seem to be – and so I’ve always had my usual I don’t bother to stray from. People like it, and so I make at least one a year to appease the pumpkin pie lovers, not really thinking to change it up a bit – inspired more by the apple pie I make for myself.

maple cookie crust Deep Dish Pumpkin Pie with Maple Cookie Crust

But I think I might have a new usual – a deep-dish extravaganza courtesy of Blue Rodeo, towering higher than a cheesecake on a crust of – get this – maple sandwich cookies. This is a Very Good Idea.

So instead of the usual pastry or graham crumbs, you get yourself a box of those maple sandwich cookies and bash them up. Blue Rodeo’s recipe tells you to remove the frosting from the middle of each cookie, but a) why would you want to do that? That’s where all the maple flavour is!, and 2) that sounds like a whole lot of extra work… or licking. I just left the icing in – and the butter – and because my food processor is somewhere in the depths of my basement, I put the cookies (one bag’s worth, minus two) into a big zip-lock bag and bashed them all up with a wine bottle.

blue rodeo pumpkin pie 1 Deep Dish Pumpkin Pie with Maple Cookie Crust

It’s baked in a springform pan, making it look like an extra deep cheesecake, but it’s all pumpkin pie. A few recipe notes: I used canned pumpkin puree rather than messing with whole fresh pumpkins, and used one and a half of the big (28 oz/796 mL) cans, which would have been the same as three 14 oz (398 mL) cans. And I used two cans of sweetened condensed milk – each can is close enough to a cup, so it didn’t make sense to measure out two cups. And it took an hour and a half to bake – it will firm up like a cheesecake, getting less jiggly in the middle when it’s done. Make sure you run a thin knife around the edge as soon as it comes out to keep it from cracking as it cools, but keep the sides on the pan until it does. Then pop it in the fridge for up to a few days. When you’re ready to serve it, whip some cream – and sweeten it with a little maple syrup to match the crust.

blue rodeo pumpkin pie 3 Deep Dish Pumpkin Pie with Maple Cookie Crust

Screen shot 2014 10 08 at 2.22.09 PM 585x720 Deep Dish Pumpkin Pie with Maple Cookie Crust

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October 12 2014 | dessert | 11 Comments »

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