Monday, April 4, 2011
A Week in Suppers: 4
Coconut Sweet Potato Soup (crockpot version)
Peel and chop three or four large sweet potatoes and two apples and put into the crockpot. Carrots could be substituted or added (we have an excess of carrots right now). Add 10 cups of chicken stock, or veggie stock, or water. Add one can of coconut milk. In a small amount of olive oil, saute 2 large onions, chopped, and 2 tbsp ginger root, along with 1 tbsp of mild curry powder, 1/2 tsp cumin, and 1/2 tsp salt, and pepper to taste. Scrape into the crockpot. Simmer on low all day. Blend with an immersion blender, adding a couple of stalks of cilantro (I used frozen; optional). The juice of one lemon or lime can be stirred in just before serving (also optional).
Banana Bran Muffins (makes 24)
In a large bowl, soak 2 cups of wheat bran in the following mixture: 2 eggs, beaten, 2 cups of milk, and 1/2 cup of honey. Let sit for 10 minutes. In a separate bowl, sift together 2 cups of flour (whole wheat is fine), 2 tbsp baking powder, and 1 tsp salt. Add 1 cup of mashed banana to the wet mixture (approximately 2 bananas). Gently combine the wet and the dry, stirring just enough to dampen the flour. Muffins do not respond well to over-mixing. Err on the side of under-mixing. Spoon into greased muffin tins, and bake at 375 for 20 minutes.
Mushroom Gravy (makes a little over a cup; double the recipe if you want more)
Saute in 4 tbsp of butter, one chopped onion, one clove of garlic, and several chopped celery stalks. Add and saute 3-4 cups of chopped mushrooms, and 1/4 tsp salt, 1/2 tsp thyme, pepper to taste. When the veggies are soft, add 4 tbsp flour and cook, stirring often, for 2-3 minutes, until the raw taste is gone. Add 1 tsp tamari sauce (optional), and 3 tbsp white wine (highly recommended). Cook off the alcohol, then add 1 cup of milk, and simmer gently, stirring often, as the sauce thickens. More milk could be added in 1/4 cup amounts if the sauce is too thick.