Sweet Potatoes!

I'm back to a recipe I found in my VT magazine this month. Evidently the mag had a contest - create a recipe with 7 ingredients or less.  I love this contest - so far I'm 2 for 2 in what I've tried from this contest. The biggest plus is that the recipes are simple and I've had most of the ingredients already.  I thought this was really good - although was skeptical at first - cumin can be so over powering. But in my opinion the flavors are really well balanced. I prepped the whole thing in the morning and kept  it in the fridge until it was time to pop it in the oven. Viola- Dinner!

Here's a new one by Jennifer Plantenberg of San Mateo CA.

Cumin & Lime Roasted Sweet Potatoes

1 large sweet potato peeled amd cut into 1/2 inch cubes
1 large yellow onion, coarsely chopped
1 t safflower oil (I just used canola oil)
1 t ground cumin
1 t paprika
1 lime, halved.
1/2 C chopped cilantro

preheat oven to 425. Line baking sheet with parchment paper or cooking spray (I used an 8x8 pan). Toss potato and onion with oil on prepared baking sheet. SPrinkle with cumin and paprika and season with salt if desired. Squeeze juice of 1/2 lime over the top and roast for 45-60 minutes. Toss half way through cooking time.

Remove veggies from oven squeeze juice of remaining 1/2 lime over top and sprinkle with cilantro.

Spiced Chickpea and Tomato Soup

So I don't have a picture. Tomato soup looks the same no matter how you photograph it - unless you are food photographer and stylist, then you have all the right lighting and know-how.

As you know we are moving in a couple of weeks and I'm trying to use up everything I have in my pantry and fridge so nothing goes to waste. I can bring some pantry good with me, but not everything.

So I had everything already to make this soup. It was good. I didn't love it, but my husband did. Not your traditional tomato soup. It is kinda cool though that a tomato soup can be nontraditional (as in no cream or basil). That Martha sure can shake things up.

I used fresh tomatoes that I had frozen from last summer (wanted to use them up), instead of the canned. And used vegetable stock instead of the chicken stock it calls for in the recipe. Voila - vegan.

http://www.marthastewart.com/353560/spiced-chickpea-and-tomato-soup