Servings: 6 (8-10 as a side) Prep Time: 15 mins Cook Time: 1 hour
STUFF Salad: 1 cup freekeh or other grain (quinoa, bulgur, etc.) 1 head cauliflower 2 sweet potatoes 1 tablespoon olive oil a sprinkle of dried spices that you like, or a few sprigs of thyme, rosemary, etc. 1 large apple
Lemon dressing: 1 bunch parsley (about 1 cup), minced 1 small clove garlic, minced 2/3 cup olive oil juice of one lemon (more to taste) 1 teaspoon agave (optional) ½ teaspoon salt pepper to taste
STEPS Rinse the grains and place in a rice cooker with the appropriate amount of broth or water (refer to package directions – it depends on the grain). Set on the white rice setting and prep the other stuff while it cooks.
Preheat the oven to 425 degrees. Chop the cauliflower into small florets. Peel and chop the sweet potatoes. Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme or other dried spices if you have some that you like. Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.
While the veggies are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine. Chop the apple and set aside.
When the grains and vegetables are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot. Store leftovers separately (salad and dressing) if possible.
NOTES
If you want some crunch, add a few handfuls of chopped nuts like cashews or pecans.
Nutrition facts are for 6 servings.
Serves 10Calories Per Serving: 314% DAILY VALUE39%Total Fat 25.1g0%Cholesterol0mg6%Sodium150.5mg7%Total Carbohydrate 21.6gSugars3.8g8%Protein4g12%Vitamin A 187.4µg32%Vitamin C 19.2mg
I won’t remember this when I get home but friends, if you like soups and other soft foods, please remind me to post the sweet potato and corn chowder recipe which I have lifted from the New England Soup Factory Cookbook. It is good. It is warm. It might kill a lesser mortal. Divine 10/10 so remind me if I haven’t posted it by 6:30 EST if you are interested in Soups
Sweet potato and corn chowder, from the New England Soup Factory cookbook.
Serves 15. It serves 12 but like…..it’s way way more than 12 servings. I only ever make half
Ingredients:
7 peeled sweet potatoes, chopped
4tbs butter
2 cloves garlic, chopped
3 peeled n diced carrots
Peeled and diced Spanish onion
2 ribs diced celery
8 cups chicken stock
5 dashes Worcestershire sauce
¼ c packed brown sugar
1 tbs coriander
2 c heavy cream
Can (16 oz) whole and creamed corn each
Salt n pepper
Boil two diced sweet potatoes for ten minutes. Then drain and rinse with cool water, and set them aside. You can just like chop the rest how ever you please because they will be cooked n puréed
Melt the butter in a stock pot and add all the veggie matter MINUS THE CORN. Also keep the sweet potatoes you already cooked out of there. Onion, garlic, other sweet potatoes, carrots, celery…all that. Sautée for ten minutes. Then when it’s sautéed you can add the stock.
Bring the pot to a boil, then reduce and let simmer for like a half hour? Until the sweet potatoes are like mushy. Then take it off the heat and add everything else EXCEPT THE CORN or the reserved sweet potatoes.
And then you purée that sucker. Trying to blend it conventionally made me cry like a baby every time I made this soup. Use an immersion blender. It’s so not worth it. It’s so much crap and it’s so hot…just use an immersion blender, please.
Then we add in the Textural Chunks. The reserved sweet potatoes and our cans o corn.
Put it back on the heat for another 5-7 minutes to let it come to a consistent temperature.
And then it is made. Your soup. Complete. It smells divine and tasted just as great.
My tips:
IMMERSION BLENDER
The textural chunks are neat in theory but I think the sweet potato could all just be puréed honestly. Corn’s fine though, unless the creamed corn deal freaks you out.
Just make haaaaalf this is so much fucking soooup wtfffff
If you leave the milk out until you’re ready to eat it you can just like freeze a whole lot of this and reheat + add cream and corn when you want it
Salt this fucker good
More Worcestershire never did a body harm.
And that’s all, folks! It’s good sustenance and heats like a dream.
