Category Archives: Vegetables

Roasted Potato Leek Soup

April 3, 2012 – 6:00 am

When you think of spring, which ingredients are you excited to cook or bake with? Leeks and lemons immediately pop into my mind for some reason. I love the traditional vichychoisse. Such a simple soup of potato and leeks yet it so so beautiful and fun to dress up with croutons or sour cream.

I am kind of a Food Network junkie and a couple of my favorites to watch are Ina Garten and Giada. It seems like no matter what they make, I am printing out the recipes 5 minutes later and adding as many of the recipes as I can to my weekly menu. Ina made this soup a couple of weeks ago and she really turned up the flavors on the traditional potato leek soup.

It’s amazing how roasting vegetables low and slow in the oven really brings out a depth of flavor you never even knew was possible. The preparation for this soup begins by roasting yukon gold potatoes, lovely spring leeks and peppery arugula until they are tender and caramelized and I finished it with rich, tangy sour cream. Serve the soup with a crusty baguette so you can sop up all of the goodness.

Roasted Potato Leek Soup

by Mercedes Porter

Keywords: roast appetizer entree soup/stew vegetables spring

Ingredients (4 servings)

2 pounds yukon gold potatoes, peeled and chopped
3 large leeks, rinsed and only white and light green parts chopped
1/4 cup olive oil
salt and pepper
2 cups arugula
1/2 cup white wine
4 cups chicken stock
3/4 cup light sour cream, plus more for garnish
3/4 cup fat-free half and half
Croutons, for garnish (optional)
1/4 cup chopped chives, for garnish (optional)

Instructions

Preheat oven to 400 degrees.

Line a large baking sheet with foil. Place chopped potatoes and leeks onto lined sheet. Pour oil over vegetables and toss to coat. Sprinkle with salt and pepper.

Roast vegetables for about 45 minutes, tossing a couple of times until potatoes are tender and onions are caramelized.

Remove sheet from oven, sprinkle arugula over roasted vegetables and return to the oven for about 5 minutes or until arugula is wilted.

Remove roasted vegetables and place them into a medium-large stock pot. Pour chicken broth over vegetables.and puree using an immersion blender. (If you do not have an immersion blender, place half of roasted vegetables and half of chicken broth into food processor and blend until smooth, then repeat with remaining vegetables and broth and place pureed mixture into stock pot.)

Place pot over medium heat and whisk in wine and half and half. Finally mix in sour cream. Salt and pepper to taste.

Serve soup with an additional dollop of sour cream, croutons and/or chives.

Recipe adapted from Ina Garten

place chopped potatoes and leeks onto a baking sheet, sprinkle with salt and pepper and roast for 45 minutes, or until tender

place arugula on top of roasted vegetables and return to the oven for 5 minutes or until arugula is wilted

place roasted vegetables into stock pot

pour in chicken broth and use immersion blender to blend until smooth

stir in half and half

then sour cream and salt and pepper to taste

serve with warm, crusty bread

Which flavors or ingredients make you think of spring?

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Superfood Smoothie

February 3, 2012 – 6:00 am

Even though I am not a person who makes New Year’s resolutions, I do always find myself thinking of the things I can do better or new things that I wan tot try when January comes around. One conscious change I have been trying to make this year is to eat more fruits and vegetables. I love almost all produce, I just don’t feel like I know how to get enough of them everyday in my diet.

One way I have been trying to remedy this is by drinking “superfood” smoothies. It is a simple way for me to efficiently get an extra 3-4 servings of fruits and veggies in 1 smoothie and the rest of my daily servings I can easily get in with my meals.

All I do is load up my Vitamix with 8 ounces of water (you could also use milk and or a splash of juice), a cup of fresh or frozen mixed berries, one banana and 2 cups of spinach and blend away. Other great options to add are greek yogurt, kale and any other fruits and vegetables of your choice.

And no need to be scared off by incorporating greens into your smoothie. All you taste is the wonderful freshness of the berries and bananas!

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Top 11 of 2011

January 3, 2012 – 2:44 pm

When Satisfy My Sweet Tooth came into existence this past summer, I had no idea where this adventure would take me. What I started as something to share recipes with friends and family and hone my photography skills has slowly developed into a full-time obsession that I just can’t get enough of! Experimenting, writing, taking photos and sharing all of it with you has been such a pleasure and I thank you sincerely for following along with my on my culinary adventures!

I thought I would sum up my first 6 months of blogging with some highlight of my favorite recipes and yours.

1. Possibly my most popular recipe are these Coffee-Spiked Chocolate Caramel Bars. Rich and buttery graham cracker crust topped with homemade caramel, chocolate ganache and sea salt. Need I say more?

On another note, did you know that “espresso” is one of the most commonly mispronounced words? I read a list of words in the newspaper this week. People usually stick a “c” in there to make it “ek-spress-oh”. Just thought you would want to know.

2. I was surprised how gaga you all went for these sweet and salty beauties. I mean don’t get me wrong, I drool over these Peanut Butter, Pretzel and Chocolate Chip Cookies, but I am so happy at how many of you lovelies have let me know that you have made and enjoyed these as well.

3. Next are these Coconut, M&M Cookie Bars. These bars combine two of my favorite ingredients: chocolate and coconut. The flavor of these cookies is almost like the Samoas Girl Scout cookies and they are just so chewy and addicting.

4. One of my favorite savory recipes that I have shared with you is this pasta with Red and Green Pesto. I can’t believe I have only made it once and I also just realized that this would be a very festive Christmas recipe! I really should start making a list for next year’s holiday season already…..

5. And of course, my all-time favorite pasta, Grandma Suzy’s Fettucini Freddi. This sauce is so clean and simple, yet every time I eat it, I cannot stop oohing and aahing over it. And especially now that I received the pasta maker attachment for my mixer, I cannot wait to make homemade noodles with this silky, delectable sauce!

6. I was so thrilled when I stumbled upon this Crock Pot Apple Butter this fall! Talk about an easy food gift to share with others. This will be a staple that I make every fall when friends and family give me apples from their fall harvests.

7. Nothing really satisfied my craving for crunch like these Heath and Macadamia Nut Blondies. Chocolate, toffee and nuts are such a rich combination and all of the textures together makes these bars particularly drool-worthy.

8. I took my first cooking class in 2011 with Emily. The recipe that I have made the most often from that evening of learning is these Fresh Spring Rolls. I love how diverse they are because of all of the possible fillings and the sauce is so perfect that I do not even want to order them out at restaurants anymore! And they are a perfect healthy recipe to start off 2012 right.

9. I never realized how starting my own blog would lead to an obsession with other blogs! There is just so much inspiration to be found by browsing through other people’s creative ideas. No ingredient was more prominent in the blog world during the fall than pumpkin. I have a few pumpkin classics that I make each year and possibly my favorite is this Pumpkin Chocolate Chip Cake. It is so moist and incredible.

10. Peanut Butter Chocolate Chip Granola Bars. These bars are a perfect example of how i see a recipe and then brainstorm about how I can change it to fit my preferences. These are chewy, nutty, filling and healthy. A breakfast treat or snack that you can really feel good about.

11. And finally, one of my favorite combinations, chocolate and peanut butter combined in these soft and chewy Chocolate Cookies with Peanut Butter Cups and Sea Salt. Cookies are my absolute favorite dessert! I’ll take a perfect cookie over a rich chocolate tart or cake any day. They are also very dangerous though because I can never eat just one! This is a cookie that you could easily put your own spin on with several different ingredients. Let your creativity shine!

I am not big on resolutions, but a new year does make me think about what improvements I would like to make in my life. As always, I know that I want and need to exercise more. I actually feel excited about it after lounging non-stop and eating way too many holiday delights.

I have an email folder, Pinterest board and cookbooks full of recipes that I cannot wait to try this year. I hope that you will continue to join me on my adventures in the kitchen. I do so appreciate your readership and support. I always love hearing from you and please let me know if there is anything special you would like me to share with you in 2012. Happy New Year sweet teeth!

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Tags Apples, caramel, Chocolate, Cookies, Frosting, Fruit, Garlic, Italian, Nuts, peanut butter, Shrimp | Comments (13)

Uncertain Thanksgiving

November 21, 2011 – 8:00 am

My Thanksgiving plans are somewhat up in the air right now due to the poor health of my grandfather. If grandpa stays with us a few more weeks, then it will be a celebration with the in-laws. However, if he is relieved from his suffering in the next few days, my husband and I will be heading home to be with my family under less than ideal circumstances. Since my holiday meal plans are uncertain, I would like to share some wonderful tips, ideas and recipes from some fabulous fellow bloggers and vendors.

Is it your first time making the turkey this year? I’m sure you want yours to look as gorgeous as perfectly golden bird from Simple Bites. The post that accompanies this mouthwatering photo will give you day-by-day, step-by-step instructions for roasting the perfect turkey and even how to make gravy.

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I love turkey but like many of you, I also go crazy for all of the wonderful sides! Do these Parmesan Mashed Potatoes that Lacey whipped up not make you drool? I would love the saltiness from that cheese and they just look so fluffy and light!

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Don’t forget the brussels sprouts! Are you a lover or do you need more convincing? If you are on the fence, this brussels sprouts dish from A Cozy Kitchen might convert you! Subtle sweetness from maple sugar and slight tang from balsamic vinegar. Yes please.

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Naturally Marla over at Family Fresh Cooking has got us covered for a healthier way to enjoy our sweet potatoes. In this recipe, she incorporates coconut milk, cinnamon and maple syrup and suggests creative toppings for your mashed sweet potatoes such as coconut flakes, dried figs and nuts. You know I love to use recipes simply as guides and them make them my own, and Marla allows you to adapt this recipe using the ingredients that you prefer.

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No we have got to add a little salt to our sweet and one of my favorite salty sides is stuffing! I don’t want sausage. I don’t want oysters. I want it straight up traditional just the way that Michelle that Brown Eyed Baker does it. Her Classic Bread Stuffing Recipe has all you need: bread, onions, sage and parsley. What can I say? I guess I am a traditionalist when it comes to stuffing!

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And finally, you know what my top priority is: dessert. Cheesecake is a dessert that I would choose last in most cases. There is one exception the I know of and that is this Marshmallow-Sour Cream Topped Pumpkin Cheesecake with Gingersnap Crust found on Epicurious. I had it for the first time when I was in Guatemala on a mission trip over Thanksgiving week and it was love at first bite. The gingersnap crust is enough to make me swoon and the cheesecake itself is lighter than most traditional cheesecakes which is why I believe it is the exception to my lack of enthusiasm about cheesecakes.

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Then there is this Caramel Apple Pie that I made last year for Thanksgiving. You incorporate some of the caramel into the the apple filling and then also drizzle the remaining caramel over each piece as you serve it. It takes a little more effort than your average apple pie, but the results are so worth it.

(source: Williams-Sonoma)

There will inevitably be some Pumpkin Cookies lying around the house for post-food coma snacking.

And if you are looking for an easy fall cocktail to serve make some ginger simple syrup and combine it with some apple vodka and ginger ale for a festive and easy to sip on drink.

I wish you all safe travels and quality time with friends and family over this next week. I am thankful for your readership and support.

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Tags Apples, caramel, Pie, pie crust, Pumpkin | Comments (4)

Lightened up Cream of Mushroom Soup

November 19, 2011 – 8:00 am

By now you probably know how much I love soup. One of my favorite soups that my mom made growing up is Cream of Mushroom. This soup can be made quickly and usually without an extra trip to the grocery store. I love that it is creamy and satisfying and yet there is no heavy cream or whole milk!

The meatiness of the mushrooms is even enough to keep those carnivores happy. To me, the flavor of this soup is as comforting as chicken noodle, but more sophisticated due to the richness that the half-and-half and sherry add. With the ingredients listed in this recipe, the portion is perfect for feeding two. I recommend serving it with warm, soft bread.

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored byKitchenAid, Red Star Yeast and Le Creuset

Lightened Up Cream of Mushroom Soup

by Mercedes Porter

Keywords: soup/stew entree vegetables

Ingredients

2 Tbsp unsalted butter
1 cup diced onion
1 cup diced celery
8 oz. crimini (baby bella) mushrooms, sliced
1 tsp rosemary
1/2 cup chopped or grated carrots
2 1/4 cups chicken stock, divided
1/4 cup cooking sherry or marsala wine
1 cup fat-free half-and-half, divided
2 Tbsp flour
1/2 tsp salt (more to taste)
1 tsp pepper

Instructions

In a large pan or dutch oven, melt butter over medium heat. Add onions, celery and carrots and sautee for 4 minutes. Add mushrooms and cook until softened.

Add 1 cup chicken stock and sherry.

In a small bowl, whisk the flour, 1/4 cup of stock and 1/2 cup half-and-half to make a thickener. Add to soup and whisk to combine. Add remaining chicken stock. half-and-half, rosemary and salt and pepper. Continue to heat and stir occasionally until soup is thickened.

sautée onions and celery until tender, then add mushrooms

add chicken stock and sherry