Okay, it is ridiculous that I haven't made it to the 50 pound mark yet. So, I have armed myself with tasty and high fiber recipes this week, and am back on bloody FitDay. Agonizing! But, necessary. Come with me! Have some healthy soups and only dream of bacon. This week only. We can do it!
My friend Lezlie at work gave me this recipe, I made it this weekend for Mr. Black and I. It is virtually fat free, so you can have corn bread muffins with butter along side! I love butter as much as I love bacon, and that's saying alot. Side anecdote - Mr. Black and I buy our meat in bulk at the Costco. Wrap it up and freeze it, and use it as we need it. Currently, we're out of meat, except for a few chicken breasts. When I made this soup below, Mr. Black said "mmm. this is good. But you know what would be good in this? A steak." Oh he cracks me up! Poor guy - a Costco trip is on the agenda soon. Lest you think I'm married to a steak and potatoes misogynist - he loves everything I put in front of him, and is always kind about my cooking. Okay, on to recipe roll!
Sweet Potato and Corn Chowder
3 sweet potatoes, peeled and diced medium size
2 red onions, diced
2 TBS olive oil
1 TBS Cumin
3 cups corn kernels
1 red pepper, diced
1 green pepper, diced
5 cloves garlic, minced
1.5 tsp salt
pepper to taste
1 quart chicken broth or stock
Chopped cilantro for garnish
Lime wedges for garnish
There are two ways to make this. If you make it using steps one and two, omit the olive oil. For a slightly more complicated recipe - read all the way through.
1. Throw everything in the crock pot, cook on low for 8 hours, or high for 4.
2. Puree half the soup in the blender - careful, only do small batches, only filling the blender half way before blending. Hold your hand on the lid while blending. Something about the heat and the whir of the blades will cause your soup or authentic enchilada sauce spew out of the blender and all over your kitchen and cabinets, and into utensil crock when you are trying to cook an authentic enchilada meal for your New Mexico born boyfriend while he is at work. Not that this has ever happened to me.
3. Mix the blended soup back in the crock pot and serve hot topped with cilantro and lime juice squirted in. Yum!
1. Preheat the oven to 425. Toss the potatoes and onions in the olive oil with the cumin, salt and pepper. Roast for 45 minutes, before adding to the crock pot. Then proceed as listed above. I like the carmelization the roasting gives the potatoes and onions.
And for breakfast, here's a fabulous trick I read about somewhere. Mix applesauce in with your oatmeal!! We all know that oatmeal is supposed to be the best fuel for the morning. And steel cut oats have the most powerful cleansing ability, I understand. But it isn't the most palatable. Some homemade applesauce makes a world of difference!
And for lunch I'm having some White Bean and Kale soup, out of my cooking light cook book. It has a whole head of roasted garlic in it. Yum! I don't really dig kale, but I can do it for a week. A similar recipe can be found here.