The Missing Ingredient

A Food Blog

Savory Sweet Potato Pear Soup and Soft Parsley and Garlic Pretzels January 9, 2009

sweet-potato-soup-finished

I didn’t think I was going to be able to enter this round of Platinum Chef being out of town for the two weeks prior to the deadline.  Lucky for me the deadline was extended!  These ingredients were fun and I just love sweet potatoes and pears so this was right up my alley.  Kate from Paved with Good Intentions picked the following ingredients:  carrots, potatoes, pears, parsley, and egg.  I had a heck of a time thinking about that egg.  I thought long and hard about a quiche or frittata or my favorite…pot pie!  Mmm love that stuff.  I wanted to use my new emersion blender (thank you Lien!) so I figured soup would be fun.  I wanted bread with my soup (of course) and thought a flavored pretzel would be fun!

Savory Sweet Potato Pear Soup

1-tablespoon butter

½ red onion, chopped

½ cut carrot, chopped

½ cut celery, chopped

2 very large sweet potatoes (about 1.5 pounds), peeled and diced

2 pears, peeled and diced

2 teaspoons ground coriander

1-teaspoon curry powder

½ teaspoon cumin

5 cups low sodium low fat chicken broth

1.     In a large pot, melt butter on medium heat.  Sauté onion, carrot and celery 3-4 minutes or until onion is translucent.

2.     Add potatoes, pears, coriander, curry, and cumin and sauté 1-2 minutes.

3.     Add chicken broth and bring to boil, simmer 20-25 minutes until sweet potato is soft.

4.     Using emersion blender, blend until smooth.  Serve warm.

sweet-potato-soup

5.     Leftover soup can be frozen flat in large freezer bags and defrosted in a saucepan.

 

 

Soft Parsley & Garlic Pretzels

Inspiration:  # 117047 Recipezaar 

1 package dry yeast

1 ½ cups warm water (100-110 degrees)

1 teaspoon salt

1 tablespoon sugar

4 cups flour

2 tablespoons packed finely chopped parsley

½ teaspoon garlic powder

1 large egg, beaten

Coarse salt or sea salt

1.     Preheat oven to 425 degrees and line a baking pan with parchment paper.

2.     Dissolve yeast in water in a small bowl. Tiny bubbles form around edges to ensure yeast is active.  Add salt and sugar. 

3.     Pour mixture into stand mixer and add all the flour, parsley, and garlic powder.  Using hook attachment, knead until well blended and smooth, approximately 4 minutes. 

pretzel-dough

4.     That kind of looks like a turkey, huh?!  Anyways, cut dough into 6 even pieces and roll into approximately 2-foot ropes.  Create a rainbow shape and using each end, wrap around each other 3 times.  Invert twisted center and press ends into dough to form pretzel shape.  Place onto prepared baking sheet. 

pretzels-shape

5.     Brush pretzels with the beaten egg.  Sprinkle with coarse salt or freshly ground sea salt. 

6.     Bake approximately 17-19 minutes or until golden brown.

pretzel-finishes

pclogo

 

Banana Crumb Muffins August 24, 2008

Using only a few of the thousands of comments on this recipe (literally!), I made a few changes.  Great basic recipe; try adding chocolate chips, chopped walnuts or pecans, coconut, or old-fashioned oats.  Changes in green.

Source:  Allrecipes.com 

1 1/2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3 bananas, mashed (4)

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter melted (substituted half apple sauce, half vegetable oil)

1/3 cup packed brown sugar

2 Tbs. all-purpose flour

1/8 tsp. ground cinnamon

1 Tbs. butter

Extras added by me, Optional:

1 tsp. vanilla

1/4 tsp. ground nutmeg

3/4 tsp. cinnamon

 

1.  Preheat over to 375 degrees.  Lightly grease 10 (12) muffin cups, or line with muffin papers.

2.  In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt (and 1/4 tsp. ground nutmeg and 1/2 tsp. cinnamon).  

3.  In another bowl, beat together bananas, white sugar, egg and melted butter (applesauce/oil) (and vanilla).  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into prepared muffin cups.  (I used a stand mixer to combine the liquids and then added the flour mixture for a few spins until it was combined.)

4.  In a small bowl, mix together brown sugar, 2 Tbs. flour and cinnamon.  Cut in 1 Tbs. butter until mixture resembles coarse cornmeal.  Sprinkle topping over muffins.  (Pat down topping into tops of batter to prevent melting to the sides.)

5.  Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.