Curried Sweet Potato Soup

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For this being only the second week of spring it has been dark and gloomy. I understand it has to rain in order for “April showers [to] bring May flowers,” but does it have to make everything seem so sad?

I was hoping to celebrate spring outdoors instead of camping in my living room. It was nice the first couple of days cuddling up with my pug, Pickle, and reading Garlic and Sapphires, but now I want some sunshine damnit!

If there’s a sliver lining in all this it’s this soup. It’s not only flavorful and colorful, but simple to make using only a few ingredients.

Ingredients

  • 1 small white onion diced
  • 1 tsp vegetable oil
  • 2 lbs sweet potatoes peeled and cubed
  • 3 cups water
  • 2 cloves garlic chopped
  • 1.5 cup whole milk
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp turmeric
  • salt to taste
  • pinch of paprika for garnish

Directions

In a medium sauté pan warm the oil and add the diced onion. Cook until translucent- adding the chopped garlic towards the end. Remove from heat and set aside.

In a medium stock pot add the 3 cups of water and sweet potatoes and bring to a boil.  Add more water if the sweet potatoes are not submerged. Once boiling reduce to medium heat and cook an additional 20-25mins.

The sweet potato should be tender at this time so remove from heat, drain, and place in a separate bowl to cool for 10mins. Once cooled, transfer to a blender or food processor and and add the onions garlic mixture, milk, curry powder, garam masala, turmeric, and salt to taste. Blend until smooth. Pour mixture back into the stock pot and cook on medium heat to rewarm.

When serving, top with a pinch of paprika for color. Enjoy!

Sweet-potato-soup

Italian Baked Eggs

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Recently I got a friend a set of ramekins as a birthday gift and ended up treating myself to a set! I wasn’t really sure what I should make since I had only seen french onion soup and molten cake made in ramekins. I love both of those dishes (one of which might make it an appearance later), but seemed a little ambitious for my first recipe in them. As I was poking around online for ramekin recipes I came across one for Italian baked eggs. The recipe was pretty basic and bland so I decided to kick it up a bit while staying on the simple prep side.

My fiancé  and I enjoyed this dish as an appetizer with bread for dipping and wine from our wedding venue Summerset Winery.

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Ingredients

  • 1  small jar Prego traditional pasta sauce
  • 3 large cloves of garlic
  • 1 tsp dried oregano
  • 2 eggs
  • olive oil
  • salt & pepper to taste
  • french baguette

Directions

Preheat  oven to 400 F. In the meantime mince and warm two cloves of garlic in a medium saucepan. Once browned add the pasta sauce and oregano. Warm the sauce through and empty into 2 ramekins leaving  1/2 inch of space to the top.

Break an egg into each ramekin. Drizzle eggs with olive oil and add a sprinkle of salt and pepper to the top. Bake in the oven for 25 minutes, just long enough for the white to form, but keeping the yolk runny. If you don’t like a runny yolk cook until it firms.  (NOTE: the cooking time is for when you’re baking the eggs in the same oven that you’re toasting the bread. If you do them separately the eggs will need less time since the oven will be less crowded.)

For the bread- cut 1/2 inch slices and arrange on a baking sheet. Rub one side of the bread with the last clove of garlic, drizzle with olive oil, and sprinkle with salt and pepper. I like to cook these at the same time as the pasta sauce, but for only about 10 minutes, which by then they’ve browned.

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Remove from oven and enjoy!

Serving size is two ramekins.