Yum

Yesterday a friend came over for our occasional lunch/Netflix/knitting get together.  We were to binge watch the second half of the new season of Grace & Frankie but I had gotten Book Club movie DVD via Netflix by mail so we watched that instead. Lots of laughs. With what's going on in the world and our country it's so nice to watch something that's light and entertaining.

I made a sausage, kale & potato soup.  It's based on Zuppa Toscano at Olive Garden, my favorite soup there.  I've made this recipe several times and it's a winner - it's from The Pioneer Woman's website.  And I had enough leftovers to send some home with my friend and for our dinner tonight. It's not a heavy soup but it's also not a low-cal soup as it's loaded with whole milk, half & half and a splash of cream - but it's oh, so worth it.

 

I've seen several recipes lately for roasted chick-peas. I've had a recipe from Two Peas and their Pod's blog along with a can of chickpeas sitting on the counter for a week so I decided to make those yesterday too for us to critic and snack on. Another winner recipe. I had some Moroccan spice blend in my pantry so that's what I used on these. The entire can of them is gone as of 5 minutes ago.  Next time I make them I'll have to try a different spice blend.

Have had no time for weaving for a few days - maybe tomorrow afternoon. I really need to get back to weaving or sewing so I can settle in to listen to my current audio book which is book 5 in the Outlander series - The Fiery Cross. I'm halfway through the 47 discs.  Is anyone else hooked on Outlander?  I know the books have been out forever but it really gained popularity again when Starz started airing an original series based on the books. The 4th season recently ended, it was based on book 4.

Eggplant soup

This afternoon I made eggplant soup, which is incredibly yummy. Friend Pat had given me two nice eggplants from her garden and since October should be the start of soup/stew season I decided to make soup........of course it's not really soup/stew season because it's still in the upper 80's and dry......
Anyhow, if you like eggplant this soup is definitely worth making - easy peasy and very yummy......waiting on Sam to get home so we can ladle some up in bowls....with some good crusty bread on the side.......and if I get up off my butt I'll make a salad........

Eggplant Soup

1 lb of ground beef
1 large onion, chopped
1 tbs butter (sometimes, like today I just used olive oil)
1 tbs olive oil
1 large garlic clove, minced
1 medium eggplant (1 1/2 lbs) peeled and cut into 1/2" or so cubes
2 medium carrots, chopped or shredded
1 green pepper cut into thin long strips
1 can (28 oz) tomatoes (I use small diced tomatoes)
1 tsp sugar
1 tsp basil
1/2 tsp ground nutmeg
1/4 tsp pepper or to taste (I use more)
2 cans beef broth (14oz cans)
1/2 cup chopped parsley (I never add this but since I've got some growing on the deck I will right before serving tonight)

Brown beef and onion in butter and oil. Add garlic, eggplant, carrots and green pepper - cook stirring occasionally until eggplant browns.

Stir in tomatoes, coarsely chop if whole tomatoes and their liquid, sugar, basil, nutmeg, pepper and broth. Bring to a boil, reduce heat, cover and simmer for 50 minutes.

Stir in parsley before serving.  Sometimes we sprinkle a little parmesan on top.

Peanut/Sweet Potato Soup

Since I'm working on gifts that I can't post to the blog until after the holidays I thought I'd post a recipe - one of our favorites - Peanut/Sweet Potato Soup. We had this for the first time around 4 years ago at my aunt's in Montana and had to get the recipe before leaving. This is a great way to use leftover chicken. If you don't eat meat just add extra sweet potatoes and use veggie broth. I don't know where it originally came from otherwise I'd give credit. I actually put more cilantro on mine but waited until after the picture to do it. Tonight Sam said it was so good he wanted to lick the bowl.

Peanut/Sweet Potato Soup

Saute in 2 T vegetable oil:
1 cup onion, diced
1 T garlic, minced
1 T chili powder
1 tsp kosher salt (I leave this out)
1/2 tsp cayenne

Add:
1/2 cup carrot, diced
1/2 cup celery, diced
1/4 cup red bell pepper, diced
2 cups sweet potatoes, peeled and diced

Stir In:
4 cups chicken broth
2 cups cooked chicken, shredded
1 can diced tomatoes in juice (14.5oz)
1/2 cup creamy peanut butter

Garnish with:
chopped dry roasted peanuts
minced fresh cilantro
limes

Saute onion, garlic and seasonings in oil in a large pot over medium heat. Cook until onion is slightly softened, about 5 minutes

Add carrot, celery, bell pepper and sweet potato, saute 2-3 minutes (I actually do it a bit longer)

Stir in broth, chicken, tomatoes and peanut butter. Bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are tender (I find it takes longer than 10 minutes, I probably simmer mine for around 30 minutes)

Ladle into bowl, garnish soup with chopped peanuts, cilantro and a squeeze of lime juice. Enjoy!

Per cup: 260 calories, 15 gr fat, 16 g carb, 572 mg sodium, 3 g fiber, 17 gr pro