In this flavorful soup recipe, sweet potatoes simmer in a quick coconut curry, resulting in a creamy, thick broth punctuated by notes of garlic and ginger. We love peanuts for their inexpensive price and versatile flavor. They’re also a great source of protein—1 ounce has 7 grams.”
Ingredients
2 tablespoons canola oil
1½ cups diced yellow onion
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 teaspoons red curry paste (see Tip)
1 serrano chile, ribs and seeds removed, minced
1 pound sweet potatoes, peeled and cubed ( ½-inch pieces)
3 cups water
1 cup “lite” coconut milk
¾ cup unsalted dry-roasted peanuts
1 (15 ounce) can white beans, rinsed
¾ teaspoon salt
¼ teaspoon ground pepper
¼ cup chopped fresh cilantro
2 tablespoons lime juice
¼ cup unsalted roasted pumpkin seeds
Lime wedges
Directions
1Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 4 minutes.
2Stir in garlic, ginger, curry paste, and serrano; cook, stirring, for 1 minute. Stir in sweet potatoes and water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the sweet potatoes are soft, 10 to 12 minutes.
3Transfer half of the soup to a blender, along with coconut milk and peanuts; puree. (Use caution when pureeing hot liquids.) Return to the pot with the remaining soup. Stir in beans, salt, and pepper; heat through. Remove from the heat. Stir in cilantro and lime juice. Serve with pumpkin seeds and lime wedges.
Your rice cooker excels at cooking much more than rice alone. Indeed, it can make batches of grains tender and fluffy for make-ahead meals. Fill the cooker with the quinoa, water and salt, and let it do the work while you focus on other kitchen tasks.”
Ingredients
2 cups water
1 cup quinoa
¼ teaspoon salt
Directions
1Stir water, quinoa and salt together in a rice cooker. Choose the “plain” setting and turn on the cooker. Cook until the quinoa is tender and most of the liquid has been absorbed, 30 to 55 minutes, depending on your machine. When the quinoa is done, fluff with a fork.
This simple potato side dish really delivers on taste. A mix of Yukon Gold and sweet potatoes (you could also use red new potatoes or fingerlings) are roasted in a scrumptious mustard-turmeric sauce and coated with mustard seeds and coriander seeds which form a nice crust.”
1Preheat oven to 450°F. Lightly coat a 15×10-inch baking pan with cooking spray or line with foil; set aside. Cut potatoes into 1-inch pieces.
2Combine the potatoes, oil, pepper, dry mustard, salt, and turmeric in a very large bowl; toss to coat. Spread the potatoes in the prepared baking pan. Roast, uncovered, for 30 minutes, stirring after 15 minutes.
3Stir in mustard seeds and coriander seeds. Roast for 10 minutes more or until the potatoes are tender. Sprinkle with parsley before serving.
Prepare your own delicious risotto mix with this easy recipe. Keep it on hand for up to 3 months and cook it as needed when you’re looking for a quick, tasty side dish.”
Ingredients
2 (12 ounce) packages Arborio rice (3½ cups)
¾ cup snipped dried tomatoes (not oil-packed)
3 tablespoons dried minced onion
1 tablespoon dried Italian seasoning, crushed
1 teaspoon dried minced garlic
Directions
1To make the dry risotto mix: Combine uncooked rice, dried tomatoes, dried minced onion, Italian seasoning, and dried minced garlic in a medium bowl. Divide the mixture among eight small resealable plastic bags (about ½ cup mixture per bag). Seal and label. Store at room temperature for up to 3 months.
2To make 4 side-dish servings of hot risotto: Bring 1½ cups reduced-sodium chicken broth to boiling. Add the contents of 1 bag of the Herb & Tomato Risotto Mix. Return to boiling; reduce heat. Cover and simmer for 20 minutes, adding 1 cup desired frozen mixed vegetables for the last 5 minutes of cooking. Remove from heat. Let stand, covered, for 5 minutes. After standing, the rice should be tender but slightly firm. If desired, stir in 2 tablespoons grated Parmesan or Romano cheese. Season to taste with ground pepper.
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