Sweet Potato Soup

I want to talk about the benefits of Sweet Potatoes. I've been a Vegetarian for 25 years and I try not to eat Complex Carbohydrates and Simple Sugar. In my research I've discovered the benefits of Sweet Potatoes so I want to start with that.

The Benefits of Sweet Potatoes:

They're considered one of the Super Foods, low in fat, packed with nutrients and a versatile, healthy vegetable.
They rank low on the glycemic index and have less of an effect on blood glucose levels.
If you're dieting by cutting calories, Sweet Potatoes help you get the maximum amount of nutrition.
Their carbohydrates and high fiber will help you to feel full for a longer period of time, which helps promote weight loss.
They offer a variety of antioxidants.
They protect your body from free radical damage and promote a healthy gut and brain.
They're rich in Beta Carotene which converts to Vitamin A and is used to form light detecting receptors in your eyes.

Here are some of the various ways to enjoy them:
Thin Sliced Baked Chips
Fries made in an Air Fryer
Mashed with Milk, Herbs and Seasonings.
Baked Whole
Hash: Peeled, diced and cooked with diced Onions
Soup

Here are some additional healthy Root Vegetables:
Onions
Turnips
Rutabaga
Ginger
Beets
Garlic
Radishes
Fennel
Carrots
Celery Root
Turmeric


Sweet Potato Soup.

Here's what you'll need:
An Immersion Blender


A Large Soup Pot:

1 C diced Celery
1 C diced Onion
1 Pound of Sweet Potatoes, peeled and cubed.
3 C Vegetable Broth
1 TBS fresh chopped Basil
1/8 tsp. Salt
1/8 tsp. Pepper

In a Large Soup Pot on Medium Heat:
Oil, until Hot.
Add:
Onion
Sauté until tender.

Add:
Potatoes
Broth
Basil
Salt
Pepper
Bring to a Boil.
Reduce Heat to Simmer.
Cook for 3 minutes.
Remove from Heat.
Purée with an Immersion Blender until Creamy Smooth.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Pappy's Christmas Cookies

Pappy's Christmas Cookies:

I discovered this Vintage Recipe from Aunt Faye's Collection.
This was the name of her Cookies in her Recipe File.
She was a Personal Chef in Metamora, Michigan.
These were the Cookies  she made at Christmas and left on a plate for Santa when we visited her on the farm. It was at her house that my sister and I first heard Santa on the roof. (really, we did)
My mother continued the tradition and I have too.

My Son in Law named me Pappy when our first Grandchild was born.
When I discovered this recipe in Faye's collection, I knew I had to post it.
I've taken liberty to adapt part of this Vintage Recipe to update it, not changing the integrity of the original one.

I just entered this recipe in a nationwide Barnes and Noble Cookie Contest.
#mycookiestory

2 C Granulated Sugar
16 TBS Butter, softened
3 Eggs
Mix Well, in a Stand Mixer with a Paddle Attachment, just until incorporated.

Add:
1 C Buttermilk
1 tsp Baking Soda
Mix until just incorporated

Add:
Zest and Juice of 2  Navel Oranges
Mix until just incorporated.

Gradually Add:
4 1/4 C sifted Flour
1 tsp Baking Powder

Refrigerate Dough for 30 minutes

Using a 1 1/2" Cookie Scoop (I used a 1 3/4") drop the Cookies 2" apart on a Parchment Paper lined Sheet Pan.

Bake at 375 degrees 8 - 10 minutes.
The edges should be Golden Brown.

I wanted to add a NOTE here. This is the first time I've made them in our new Double Ovens. We have a Convection on Top and a Regular Lower Oven. I started in the Convection and Baked them for 8 mins. It wasn't enough. I increased the time to 9 minutes and that wasn't enough. I ended up Baking them in the Lower Oven for 10 minutes and they're perfect. After removing the Pan from the Oven, I let the Pan rest on a Rack for Ten Minutes and I was able to easily peel the Parchment Paper away from the Cookies to transfer them to the Rack to cool completely. They're perfect.

It made 50 Cookies.

Icing:
In a Small Mixing Bowl:
1 Pound of Confectioner's sugar
2 tsp Butter, melted
Zest and Juice of 1 Navel Orange
Mix well with a Blending Fork until Creamy Smooth.
Frost them with an Offset Spatula.

Enjoy!
Peace in the Kitchen!

Crock Pot Chocolate and Peanut Clusters

This is not a new recipe, it's been around for many years and it has many names.
It's quite simply Peanuts and several different flavors of Chocolate placed in a Crock Pot and heated for 2 Hours.

I sprinkled some of them with French Sea Salt.

Here's what you'll need:
1 Large Crock Pot
Mini Muffin Tins (we have one with 48 Wells + smaller ones.
Mini Muffin Paper Liners (we use Christmas Liners because we generally make these at Christmas)
1 - 1 1/2" Cookie Scoop


2 Pounds of Peanuts. I used 1 Salted and 1 Unsalted.
1 C Semi Sweet Chocolate Chips
1 C Dark Chocolate Chips
1 Box (4 oz.) Baker's German's Sweet Chocolate
2  - 1. 8oz Packages of Vanilla flavored Almond Bark. (I break it into Squares)

Layer the Crock Pot in the following order:
Peanuts
Semi Sweet Chocolate
German Chocolate
Dark Chocolate
Vanilla Flavored Bark
Do Not Stir.

Place the lid on and Cook on Low Heat for 2 Hours. Check after 1 and Stir it.

When it's finished, stir gently with a Wooden Spoon until completely incorporated.
Use the Cookie Scoop and Drop the mixture in the Paper Liners.
Allow the Pan to sit at room temperature until the Chocolate has Set completely.

Enjoy!
Peace in the Kitchen!

How to Easily Remove Potato Skins

Christmas Puffcorn

Who knew something this simple could be so delicious. It's not easy to stop eating it.

Here's what you'll need:

A very Large container. It could be a Bowl,  Stock Pot or Roasting Pan.
A Silicone Spatula for mixing.
A Glass, Heatproof Bowl for the Microwave.
Sheet Pans lined with Parchment Paper.


2 - 3 1/2 oz Bags of Puffcorn.
1 pound of Vanilla flavored Almond Bark.
1/2 C of Christmas Sprinkles (your choice) More or less according to your preference.

Place the Puffcorn in the Bowl.
Heat the Bark in a Microwave 1 - 2 minutes, stirring half way, until completely melted and creamy smooth.
Pour it over the Puffcorn and gently mix with a Silicone Spatula, until it's all coated.

Spoon it onto Sheet Pans and Spread out in a single layer.
Cover evenly with Christmas Sprinkles.

Allow to set for at least 10 minutes before serving.
Store in a sealable container.  (if there's any left)!

Enjoy!
Peace in the Kitchen!

Terry's Homemade Salsa

Every Texan has their favorite Salsa. Believe me when I say that we are passionate about it. I could talk about Salsa for days, instead, I will just say that I created this fresh Salsa recipe to make up for all of the "not so good" Salsa that I've purchased or eaten in Restaurants.

I've made this for our friends in France. This means that I take this recipe with me when we travel and make it for our friends.

I use 8 medium sized Jalapenos, you can use less if you don't like the heat. This one is spicy.

I happen to love fresh, non cooked, non roasted, very simple Salsa.This makes quite a bit. I put it in canning jars and keep it refrigerated. It doesn't last long enough to can and preserve it. I prefer fresh Salsa and not heated and canned.

Terry's Original Salsa Recipe

Another "Best of the Best" recipe.

Here's what you'll need:
Food Processor
A Large Soup Pot

30 Plum or Roma Tomatoes ( I prefer these to others because of the firm texture. I don't peel them) roughly chop them, they'll be processed in a food processor.

6 - 8  Fresh Jalapeno Peppers, cut off the tops, I leave the seeds in. You don't have to if you prefer a less spicy Salsa.

1 Large White Onion, peeled and roughly chopped

1 Green Bell Pepper, roughly chopped

1 Red Bell Pepper, roughly chopped

1 dozen garlic cloves , peeled and cut in half

1 C of packed chopped fresh Cilantro

1 TBS Salt

4 TBS Adobo Seasoning

2 TBS Cider Vinegar

1/4C  Olive Oil

Juice of 3 Limes

Juice of 3 Lemons

In a Food Processor .

Pulse the Jalapenos, Onion and Garlic

Scrape down the sides to incorporate everything

Remove this to a large bowl ( I use a  large Stainless Steel Stock Pot)

Pulse Red and Green Peppers, transfer to the bowl

Without cleaning the processor, add the tomatoes in batches and pulse them and transfer them to the bowl with the Jalapenos.

Stir in the Adobo Seasoning

Add the Cilantro

Season to taste with Salt

Stir in the Vinegar

Stir in the Oil

Add the Juice of the Limes and the Lemons

Mix well

Refrigerate

"the longer it sits, the better it gits".

Enjoy!

Peace in the Kitchen!

German Cinnamon Christmas Cookies

Here's a traditional German Christmas Cookie. You can choose any 3" Cookie Cutter to create these delicious Cookies.

You can make these Gluten Free if you use a Gluten Free Confectioner's Sugar.

Here's what you'll need:
Preheat the oven to 250 degrees.
Any 3" Holiday Cookie Cutter.
Food Processor
Sheet Pan and Parchment Paper
Hand Held Electric Mixer
An Offset Spatula


2 1/4 C Confectioner's Sugar, sifted, + additional for rolling the dough
4 1/2 C Sliced Almonds with the Skin.
1 1/4 tsp. Cinnamon
2 tsp finely grated Lemon Zest.

In a Food Processor:
1/2 C of the Sugar
3 C of the Almonds
Cinnamon
Pulse until finely ground

 with a some pieces of Almond visible.

In a Large Mixing Bowl with a Hand Held Electric Mixer on High:
Egg Whites
Beat to Soft Peak for 1 minutes.

Add:
Remaining 1 3/4 C Sugar.
Beat for 2 minutes to create a Meringue.
Set aside 2/3 C to Frost the Cookies.
Fold in Ground Almond Mixture and Lemon Zest, by Hand.
Gently Fold to create a Stiff Dough.

Flatten the Dough into a Disc.
Place between two pieces of Parchment Paper, Dust the bottom piece with Confectioner's Sugar. (I use a Sieve to equally distribute it) Dust the top of the dough too.

Roll it 1/4" thick, between the Paper.

Here's my method of cutting the shapes:
Remove the top piece of Paper.
Stamp the 3" shapes while the Dough is still on the Paper, 2" apart.

Refrigerate the Sheep Pan for 30 minutes.

Remove the Pan.
Peel off the excess Dough around the Shapes, leaving just the Cookie Shapes on the Paper.
(This way you don't have to try and to transfer the shapes onto a Sheet Pan before Baking) I use this method with all of my Cut Out Cookies.

Excess Dough will be used to make additional Cookies.

Use an Offset Spatula and tops each Cookie with some of the Reserved Meringue and Frost them with a thin layer.
Add Reserved Sliced Almonds on top in a Decorative Design of your choice.

Bake 30 minutes until the edges are Golden Brown and the Meringue is set and crispy.

Turn of the Oven but open the door to allow the Heat to be released and leave the Cookies in the Oven for an additional 10 minutes.

Remove the Pan after 10 minutes and transfer to a Rack to Cool for 10 minutes.

Transfer the Cookies to the Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!
Fröhliche Weihnachten