Category: Light
Ginger Sesame Chicken Wrap …For One
| December 11, 2011 | Filled under Asian, Chicken and Poultry, Cooking For One, Light, One Pan, Quick Weeknight Meals, Sandwiches, special projects |
As soon as I started doing research on the Marzetti Simply Dressed product line, I knew that I wanted to create a recipe with the ginger-sesame dressing. As I read the ingredient list and saw that it included ginger puree, my mouth immediately started watering. (Yes, I’ve clearly been a little obsessed with ginger lately.)
When I opened the bottle and took a sniff, I knew that I had made the right choice – this stuff sounds, looks, smells, and tastes amazing! It was so good that I actually went back and tweaked my recipe to include more of the dressing than I had originally planned for. Even after that, I was tempted to dunk my wrap in even more dressing. (I didn’t though. The dressing is good, but I didn’t want to put on so much that it would overpower the fresh and delicate flavor of the vegetables.) This one is definitely a keeper! Read More
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Creamy Sweet Potato and Chipotle Soup
| November 14, 2011 | Filled under Fall, Light, One Pan, Soups and Stews, Vegetarian or Vegan, Winter |
It’s getting to be the time of year when I plan to make soup at least once a week. In addition to being a quick weeknight meal, soup is an easy go-to for weekday lunches – something I’m especially grateful for when I’m trying to avoid holiday related weight gain.
I stumbled on this recipe for sweet potato soup on the Food + Wine website one afternoon and made it for dinner that night. I love potato soup, but it had never occurred to me to use sweet potatoes before! I skipped the fried cinnamon-sugar tortillas in the original recipe and paired the soup with cheese quesadillas for a warmly satisfying meal.
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Creamy Sweet Potato and Chipotle Soup
Serves 4.
Prep Time: 10 minutes
Total Time: 1 Hour
This creamy sweet potato soup, which gets sweetness from apples spice from chipotles and fresh ginger, is a great source of Vitamins A and C. It’s also perfect for dunking – try it with cheese quesadillas for a warm winter meal. Adapted from Food + Wine Magazine.
Ingredients
- 1 Tablespoon Olive Oil
- ½ Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon freshly grated Ginger
- 2 Gala Apples, peeled and chopped
- 1 Celery rib, chopped
- 2 large Sweet Potatoes, peeled and chopped
- 4 cups Chicken or Vegetable Stock
- 2 cups Water
- 1 Chipotle Pepper (from a can of Chipotles in Adobo), chopped
- 1 Cinnamon Stick
Preparation
- Heat the oil in a 3 quart soup pot set over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until softened. Add the apples, celery, and sweet potatoes and cook for 5 minutes.
- Add the stock, water and cinnamon stick and bring to a boil. Reduce heat and let simmer until vegetables are soft – about 30 minutes. Discard the cinnamon stick and stir in the chipotle.
- Working in batches as needed, puree the soup in a blender until smooth. Return to pot to keep warm.
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