Sweet Potato, Kale, Chicken Sausage Soup

Source: http://thekitchensinkrecipes.com/2009/02/04/on-mirrored-elevators-and-hearty-lunches/

10 Angela Portions, as written (Serves 6)

Sweet Potato, Sausage and Kale Soup
Cooking Light

Printable Recipe

1 tablespoon olive oil
4 cups chopped onion (about 2 large)
1 teaspoon salt, divided
1 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1 pound bulk spicy turkey Italian sausage
8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds)
5 cups water
4 cups fat-free, less-sodium chicken broth
1 bunch kale, chopped
1 (16-ounce) can chickpeas or white beans, drained and rinsed

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt (to taste) and beans; cook 5 minutes or until thoroughly heated.

NOTES:

• Tried: Whole Foods Chicken Andouille Sausage; no red pepper flakes needed; really tasty
• If making just for myself, use 1 sausage, very small (less than 1/2 lb) sweet potato, 1/2 onion
• Put in beans last if canned or else they will get mushy
  

Best Apple Cake

Source: http://smittenkitchen.com/2008/09/moms-apple-cake/

Mom’s Apple Cake

6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 (352 g) cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil*
2 cups sugar
1/4 cup orange juice (about 1 orange)
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

NOTES:

• Half the recipe can be put in a loaf pan (will be very full and require about 1.5 hours to bake). Consider trying half-recipe in 9x9 square pan or 8" round; will take less time to cook and will be shorter
• Consider mixing half the apples into the cake batter; may give the cake more structural integrity (middle apple layer falls apart very easily in such a tall loaf pan)
• VERY moist. Possible to cut back oil to 3/4 c
• The only spices are in the apples. Consider adding cloves, or more spices to the cake batter.
  

Warm Butternut Squash and Chickpea Salad

Source: http://smittenkitchen.com/2009/01/warm-butternut-squash-and-chickpea-salad/

Warm Butternut and Chickpea Salad with Tahini Dressing
Adapted from Orangette, who adapted it from Casa Moro

Yield: 4 servings

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.

NOTES:

• SUPER delicious!
  

Paula Deen Pumpkin Gooey Butter Cake

Source: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 4 tablespoons butter, melted
• 6 oz. box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• Pinch of cloves
  

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Notes:

• BETTER than pumpkin pie (crust)
• This recipe has reduced the amount of butter (orig 8 Tbsp) and sugar (orig 1 lb.) in the pumpkin filling b/c original was too sweet and rich.