CREAM OF POTATO SOUP
6 c. potatoes, diced 1 c. carrots, diced 1 c. onions, chopped 1 c. celery, chopped 1 1/2 tsp. salt 1/4 tsp. pepper 4 c. milk 1/4 stick margarine Cook vegetables together in a small amount of water, just to cover vegetables. Add salt, pepper, milk, and margarine. Simmer 30 minutes.
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Mini Sweet Potato Meringue Pies
Petite sweet potato pies lightly sweetened with a ripe banana, a touch of brown sugar and spices, then topped with a light meringue topping – perfect for the Holidays!
My Mom hosts Thanksgiving every year, she wouldn't have it any other way! I usually bring a side dish and an appetizer and my cousin Nina usually brings dessert. My cousin Nina has a baking blog called Ambrosia and she often shares some of her delicious treats with us (those parker house rolls on her blog are dangerous!). She's not just a great baker, she's also very talented in photography, writing, and she just graduated from Columbia University so I put her up to the challenge of creating her first guest post for me and she really came through! Please welcome her and visit her blog if you love to bake.
Hi, everyone! My name is Nina, and I'm the blogger behind Ambrosia, a site full of everything you could imagine about creating simple and delicious baked recipes. I'm very excited to be sharing this recipe for mini sweet potato meringue pies. Creating this recipe was something very new to me. I'm no stranger to coming up with creative pie, cookie, and cupcake recipes, but this recipe was a bit different. My blog features traditional style recipes, full of butter, cream, and sugar, so the recipes I share tend to be on the indulgent side. However, this doesn't mean that I'm always thinking about rich foods; on the contrary, I actually care a lot, more than some people know, about eating healthy whole foods. I love being active and over the past several years have grown to love all kinds of exercise, and eating a lot of healthy foods is definitely one of my priorities to help keep my cake and ice cream obsession in check. Fortunately for me, my cousin Gina has been a great resource for coming up with healthy meals! I actually prepared a lot of her recipes while I was living away from home during college, and love it when she asks for taste testers for her new recipes. Who knew that eating healthy could be so easy, and delicious?!
I was pretty excited when Gina asked me to help her come with a perfect dessert for Thanksgiving. There was a catch though: I had to stick to a specific number of points per serving! Yikes! I was up for the challenge though, and immediately knew that I wanted to make pie. Pie is one of my absolute favorite things to make, so I knew that that I wanted to make a skinny pie dessert, and sweet potato pie seemed like a great way to go. To make the pie filling light, I used a trick I saw on many sweet potato casserole recipes. Adding a ripe banana to the sweet potato puree is the secret to keeping this sweet potato pie filling light. Since the banana adds natural sweetness to the sweet potato, it means that you need hardly any additional sugar at all! Rolling out a store-bought pie crust a little bit thinner helps keep the points low, and also makes life a little bit easier. Meringue is naturally fat free, so it was a great way to add a little more sweetness without increasing the points per serving, as well as adding some marshmallow flavor to the sweet potato filling, because who doesn't love that flavor combination? I thought making mini pies would be great for Thanksgiving, because they not only help with portion control, but also looks cute and festive. You can make the pies the day before, top them with the meringue just before serving, and all that's left is arranging them on a pretty platter and digging in. At only 4 points plus per serving, these will go fast! Hope you enjoy!
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Sweet Potato Soup with Sausage and Greens
Soup season is officially here, and as the temperatures drop, we’re always seeking out new recipes that will not only warm us up but fill us up too. That’s why today Sarah Carey is in the test kitchen and whipping up an easy (and body-warming) sweet-potato-and-sausage stew. Talk about comfort food! Each bite of this hearty dish is loaded with vegetables, sweet sausage, and wilted greens. And to make this a more filling meal, Sarah has added some small shell pasta to the pot. This is definitely what we want for dinner tonight, tomorrow, and all winter long.
Want to start simmering? First, make sure you have these ingredients (most of them already live right in your pantry!):
- 1 tablespoon olive oil
- 1 large yellow onion, diced large
- 2 cloves garlic, minced
- Salt and pepper
- 3/4 pound sweet Italian sausage, casings removed
- 2 sweet potatoes (1 pound total), peeled and diced medium
- 4 cups chicken broth
- 3/4 cup small pasta shells
- 4 cups roughly chopped mixed greens, such as kale and Swiss chard
- Grated Parmesan, for serving
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Everyday Food Blog – MarthaStewart.com » Today’s Recipe