Category: One Pan

ginger noodles with shrimp-3

Spicy Ginger Noodles {with Shrimp}

November 16, 2011 Filled under Asian, One Pan, Pasta and Noodles, Shawn's Favorites, Vegetarian or Vegan
5 Comments

I love having a bog. Really, I do. I love cooking, thinking up ideas and perfecting recipes, and taking photographs. I even enjoy typing my recipes up, despite all of the annoying code that Google likes. But once all that is done, I’m left staring at a big, blank space that needs to be filled with words.

And I kind of hate it.

Having to come up with those words is the single biggest reason that I don’t post more often. Sometimes it’s not too bad – I can share a story about how I was inspired to make the recipe or about how I tried a new ingredient or technique – but a lot of times there’s just nothing. to. say. I mean, there are only so many ways you can say “This is delicious, make it!” Read More

sweet potato soup-3

Creamy Sweet Potato and Chipotle Soup

November 14, 2011 Filled under Fall, Light, One Pan, Soups and Stews, Vegetarian or Vegan, Winter
6 Comments


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

  1. 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.
  2. 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.
  3. Working in batches as needed, puree the soup in a blender until smooth. Return to pot to keep warm.