Roasted Sweet Potato Thai Red Curry Soup

Let's enjoy cooking !!

By 

TEDDI’S RECIPES

October 1, 2014 

 

SOUP:

1 large sweet potato

1 large sweet onion

3 cups hot water

1 (15-ounce) can coconut milk

3 tablespoons reduced sodium chicken bouillon granules or base

1 1/2 tablespoons Thai red curry paste

1 tablespoon oriental sesame oil

Tabasco to taste

TOPPINGS:

Chopped peanuts

Heavy whipping cream or sour cream

Fresh chives

Makes about 8 cups.

Preheat oven to 400 degrees. Line a baking sheet with foil and spray with a non-stick cooking spray. Cut the sweet potato in half lengthwise and place flat-side down on prepared baking sheet. Peel the onion and slice in half. Place flat-side down on the baking sheet along with the sweet potato. Bake in the center of the oven for 35-45 minutes or until the potato is tender. Let cool a bit until you can handle the vegetables.

Remove skin from the sweet potato and cut into chunks. Cut roasted onion into chunks. Combine sweet potato and onion chunks with remaining ingredients. Puree until smooth as silk using a blender, food processor or hand-held immersion blender.

Heat through and serve hot, garnishing each serving with the desired toppings. Makes about 8 cups.

Note: You’ll find both the Thai red curry paste and the roasted sesame oil in the Asian food section of most larger grocery stores. Serve this super-yummy soup with a green salad and your favorite crusty bread.

Gingerbread Pumpkin Bars

GINGERBREAD:

21/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1 cup butter, softened

1 1/2 cups granulated sugar

1/4 cup molasses

1/4 cup minced crystallized ginger

1 tablespoon grated fresh ginger root

1/3 cup rolled quick oats

PUMPKIN FILLING:

1 (8-ounce) package cream cheese, softened

1 (15-ounce) can (solid pack) pumpkin

1/2 cup granulated sugar

1 teaspoon vanilla

1 1/2 teaspoons pumpkin pie spice

2 large eggs, beaten

GLAZE:

1 cup confectioners’ sugar

1 tablespoon butter, softened

1/2 teaspoon pure vanilla extract

1 to 2 tablespoons milk

Gingerbread: Preheat oven to 350 degrees. Grease a 10-by-15-inch baking pan with non-stick cooking spray or line with parchment. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

In a large mixing bowl, beat together butter, sugar and molasses until creamy. Stir in the crystallized ginger. Add dry ingredients and blend just until combined.

Reserve 3/4 cup of this mixture and place in a small bowl. Transfer remaining batter to prepared pan and spread to level top. Add the oats to the reserved mixture and mix until combined; set aside.

Pumpkin filling: In a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg and cloves; mix until well combined. Add the eggs, one at a time, mixing just until combined. Scoop the mixture over the uncooked base and use an off-set spatula to evenly spread the mixture over the top. Crumble reserved oat mixture over filling.

Bake until the topping is a golden brown, about 25-30 minutes. Remove from oven and place on a cooling rack. Allow to cool completely.

Glaze: In a small bowl, mix together confectioners’ sugar, butter and vanilla. Mix in just enough milk until the mixture will easily flow from a spoon. Drizzle over cooled bars. Slice into bars of desired size.

Butternut Squash Cranberry Quick Bread

2 1/2 cups sugar

1 cup butter, softened

2 cups pureed cooked butternut squash

4 eggs

2/3 cup apple juice or cider

3 1/3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1 cup chopped walnuts optional

2/3 cup dried sweetened cranberries (craisins)

Makes two loaves.

Preheat oven to 350 degrees. Grease and flour two 9-by-5-inch loaf pans.

Beat sugar and butter together in a bowl until light and fluffy. Stir butternut squash, eggs and apple juice into the sugar mixture.

Whisk together flour, baking soda, baking powder, salt and spices. Add to the batter. Add walnuts and dried cranberries, blending just until thoroughly incorporated -- do not over-mix. Divide the batter between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

Slice when cool and enjoy alone or smeared with cream cheese. Store airtight at room temperature for up to three days.

Read more here: http://www.macon.com/2014/10/01/3334639_enjoy-this-taste-of-fall-yall.html?rh=1