Peach and Berry Cobbler for a Movie Inspired #SundaySupper

Apr 14, 2013 by

Today’s #SundaySupper is so cool! We are all doing a post inspired by a special or favourite movie. Have you been able to think of a food or beverage and immediately connect it to a movie? You know, like how Carrie has her special Cosmopolitan and Bond has his Martini “shaken, not stirred.” You get the idea. Our host today is none other than Heather from GirliChef! Check out Heather’s awesome recipes on her blog.

I chose the movie Soul Food. I loved the movie so naturally, I loved the series too. I watched every single episode. I laughed. I cried. I crushed. Yes, Boris Kodjoe is the ish! I’m over him now, but back then….just looking at him made my day. I loved the series so much that I jumped at the chance to be an extra in one of the episodes. That’s right. I was on set for about 12 hours, mostly doing nothing – but I was there. It’s too bad I have no idea what season or episode it was. Ha! Ah well.

In the movie, I loved that every Sunday the family got together and had a big meal that everyone would enjoy. It was a time to catch up, work out issues, and share joys. You see, I believe I loved it because the values portrayed in the movie were similar to mine. The focus, aside from all the drama and family bickering, was always on family and bringing them back together after tremendous turmoil. Family first. I love a good drama. If you haven’t seen Soul Food (1997), it’s definitely an oldie but goodie.

It’s too  bad that the idea of Soul Food generally means something deep fried, sugar filled or unhealthy but incredibly tasty. Today I’m sharing a recipe that is a cleaner version of a Soul Food dessert. I wanted to try it because 1. I have never made a cobbler before and 2. I’m coming off a juice fast and I need a sweet treat that won’t throw me off my goal. I love that there are fruits and that the cake is made with spelt flour. Totally my kind of dessert!

Peach and Berry Cobbler_1

 

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Peach and Berry Cobbler

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 6

This recipe was adapted from recipe "Peach & Blackberry Cobbler" found in The Best of Clean Eating

Ingredients

  • For the fruit layer:
  • Cooking Spray
  • 4 Peaches
  • 1 Cup Blueberries.
  • 1 Cup Strawberries, hulled and diced
  • 2 Tbsp light Agave
  • 1/2 Tsp Ground Ginger
  • Top layer
  • 2 Tbsp Extra Virgin Coconut Oil
  • 1/4 Cup Light Agave Nectar
  • 1/2 Cup Unsweetened Almond Milk
  • 1 Tsp Pure Vanilla Extract
  • 1/2 Tsp Pure Almond Extract
  • A sqirt of lemon juice - about 2 tsp
  • 1 Cup Spelt Flour
  • 1/4 Cup Rolled Oats (not the instant oats)
  • 1 Tbsp Baking powder
  • 1/2 Tsp Ground Cinnamon
  • 1/4 Tsp Fine Sea Salt

Instructions

  1. Preheat oven to 350F
  2. Coat a medium sized heat proof dish with cooking spray (at least 1.5 inches deep)
  3. Prepare the fruits: Peel and cut peaches into slices about quarter inch thick. Place in a medium sized mixing bowl. Add blueberries and strawberries. Toss with flour, agave, lemon juice and ginger. Toss to make sure everything is combined well. Set aside.
  4. Top layer: In another bowl, Whisk melted coconut oil, agave, and almond milk. Set aside
  5. Blend the spelt flour with the oats in a food processor. Transfer to another bowl and then add baking powder, cinnamon and salt. Whisk to combine.
  6. Gradually transfer the almond milk mixture into the flour mixture. Stir/whisk to combine. This will yield a thick batter.
  7. Using a large spoon, drop the batter randomly over the fruit mixture.
  8. Place dish over a lined rimmed cookie sheet
  9. Bake for 50-55 minutes, rotating half way through
  10. Serve warm with ice cream
http://lovelypantry.com/2013/04/peach-and-berry-cobbler-for-a-movie-inspired-sundaysupper/

 

 

Peach and Berry Cobbler-29

 

 

 Peach and Berry Cobbler-01

 

 

 Peach and Berry Cobbler-54

 

 

Peach and Berry Cobbler_5

 

 

Here are the links to some wonderful recipes. Check them out!

Toast (bready things)

No Reservations (soups and salads)

Today’s Special (fish, chicken, beef, and pork)

Forks Over Knives (veggie-heavy dishes and sides)

Udon (pasta and noodles)

Just Desserts (sweet treats)

Bottle Shock (beverages)

 

***

Sunday Supper Movement

 

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Announcing the Food & Wine Conference sponsored by Sunday Supper! It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

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Chicken with Sauteed Asparagus and Lemons #SundaySupper

Apr 7, 2013 by

Keeping the food budget under control is an important aspect of running a home. I learned this from experience. While trying to cut food costs, creativity is a must. I try not to go too wild at the grocery store but, as a food blogger I see so many possibilities whenever I go shopping! But no matter what, I try to make my meals healthy and attractive – especially the budget friendly meals!

Today’s theme for #SundaySupper is budget friendly meals. Such awesome inspiration! Our hosts today are Lane from Supper For A Steal and Pam from Blueberries And Blessings. Please be sure to check the recipe’s from the links below.

Over the past few weeks, I have been making a few changes to my diet. Kindly pardon my lack of posts recently. All will fall into place soon. I will show you some of what I have been making very soon. Today’s recipe is a refreshing spring dish. I deviated from my original idea which was lemon chicken (didn’t turn our the way I hoped)…and ended up with this recipe. Panko crusted chicken breasts with Sauteed Asparagus with Lemon Slices and Capers.

 

Chicken & Sauteed Asparagus with Lemon_1

 

 

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Chicken with Sauteed Asparagus and Lemons #SundaySupper

Ingredients

  • 5 Chicken Breast Cutlets (or 2 chicken breasts, thinly sliced)
  • 1 Tbsp Dijon Mustard
  • 1/2 Cup Panko Breadcrumbs
  • 3 Tbsp Grapeseed Oil
  • 1 bunch Asparagus, washed and trimmed
  • 1 Lemon
  • 2 Cloves garlic, Sliced
  • 1 Tbsp Capers, rinsed
  • Salt & Pepper

Instructions

  1. Brush both sides of each piece of chicken with mustard, then sprinkle with salt and pepper
  2. Coat each piece with the breadcrumbs
  3. In a large skillet, heat grapeseed oil over medium high heat
  4. Brown garlic in the oil. Discard garlic.
  5. In batches, brown each piece of chicken on both sides until nicely browned and cooked through. Transfer to a plate and set aside
  6. Slice the lemon in half. Cut one half into slices.
  7. In a large skillet, add a tablespoon of oil and bring to a medium heat.
  8. Gently sautee the asparagus for about 6 minutes. Add the capers and the lemon slices. Add the juice of the other half of the lemon.
  9. Sautee for about 3 minutes more
  10. Sprinkle with salt and pepper (to taste)
  11. Plate and serve
http://lovelypantry.com/2013/04/chicken-with-sauteed-asparagus-and-lemons-sundaysupper/

 

This recipe is easy, healthy and affordable. Could anyone resist spring asparagus? Bright lemons? Not me. It also fits well into the changes I’m making to my diet. I will be reducing my processed carbohydrate intake for the next few months. So this means more fresh ingredients in my kitchen, as it should be.

I really do like to cook my chicken in oil fragrant with garlic. It gives such wonderful flavour.

 

Chicken with Sauteed Asparagus and Lemon_2a

Chicken & Sauteed Asparagus with Lemon-42

 

Such an easy and affordable spring recipe. Do you have great, tasty, healthy budget recipes? Please tell me about them in the comments below.

 

Chicken & Sauteed Asparagus with Lemon-55

Chicken & Sauteed Asparagus with Lemon and Capers

 

Here are the amazing budget friendly recipes from the #SundaySupper team.

Starters, Soups, and Salads

Main

Sides

Drinks and Desserts

 

 ***

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Announcing the Food & Wine Conference sponsored by Sunday Supper!It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

 

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Orange Cake with Orange Syrup #SundaySupper

Mar 31, 2013 by

Happy Easter Sunday! I hope everyone is having a wonderful weekend. I am almost at the end of a four-day Easter weekend. We had our very first Spring-like day yesterday and I got a chance to spend the day out with my family. I’m so ready for April! The last 2 weeks in March were pretty taxing, but everything seems to be returning to somewhat “normal”. Apparently March 31st is National Oranges and Lemons Day! For today’s #SundaySupper, we are sharing with you some of our best citrus recipes. I’m absolutely loving the line up! Our fun and fabulous host is Jen from Juanita’s Cocina!

I love Oranges in my cooking and baking. I must admit, I don’t  include it enough but when I do, it’s always great. When I baked my first orange cake a few months ago, I was so impressed with the fact that I could utilize the whole orange and not just the juice OR the zest. I was very disappointed when I misplaced that recipe and could not find it in time for today’s post. I will find it, but I know it will take some time. This recipe is just as good and the syrup is a winner!

 

Orange Cake with Orange Syrup_1

 

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Orange Cake with Orange Syrup #SundaySupper

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Recipe from the book "500 Cakes" by Susannah Blake

Ingredients

  • 1 Orange
  • 1 1/2 Sticks Unsalted Butter, at room temperature
  • 3/4 Cup Superfine Sugar
  • 3 Eggs
  • 1 1/4 Self-Rising Cake & Pastry Flour
  • 1/2 Tsp Baking gSoda
  • 4 Tbsp Ground Almond
  • Orange Syrup: The zest and juice from an orange + 1/4 Cup Granulated Suagr

Instructions

  1. Preheat your oven to 375F
  2. Grease a 10 inch spring form cake pan, line with parchment and set aside
  3. Grate the zest of the orange and set aside
  4. Remove the flesh of the orange ensuring the pith and any seeds are removed. Place the flesh and any remaining juice into a food processor and blend until smooth, about 20-30 seconds
  5. In a medium bowl, sift in flour and baking soda. Set aside.
  6. In a large mixing bowl, beat the sugar and the butter. Beat the eggs one at a time until incorporated.
  7. Gradually fold in the flour until combined and then fold in the ground almond
  8. Bake for 30 minutes or until a toothpick inserted comes out clean
  9. Allow to cool in the pan for about 15 minutes before transferring to a cooling rack
  10. To make syrup: In a small saucepan, add orange zest, orange juice and sugar. Gradually bring to a boil then stir. Reduce heat and allow to simmer for about 8 minutes, stirring occasionally. Take care not to leave the saucepan unattended. Remove from heat when the syrup has a sticky consistency. It will continue to thicken as it cools
http://lovelypantry.com/2013/03/orange-cake-with-orange-syrup-sundaysupper/

 

Fact: I do not enjoy eating oranges. But I will drink the juice, cook and bake with the zest, juice and flesh. Strangest thing I’ve ever heard.

 

Baking with oranges gives not only a pleasant aroma, and a gorgeous hue, but also a very light and fresh taste to the cake. This recipe did not require a full cup of sugar as the orange gave it additional sweetness. By itself though, this cake is not a very sweet cake. Its partner does a great job where the true sweetness is concerned.

 

Orange Cake with Orange Syrup_3

 

I’m not sure why I had not thought of blending the flesh of the orange before. Total genius. Not only do I get the juice, but I get the added fiber from the orange as well.

 

Orange Cake with Orange Syrup_2

Orange Cake Collage

 

Just so that we are clear…the cake and the syrup stay together. This cake is best served warm after the syrup has been allowed to soak into it for a few minutes. A brilliant transformation takes place and the cake just tastes that much better.

 

 Orange Cake with Orange Syrup_2

 

I hope you’ve enjoyed my recipe today. Please take a look at the recipes by my fellow #SundaySupper bloggers.

 

Better with Citrus Breakfasts:

Big On Citrus Breads & Condiments:

Make You Pucker Salads, Sides, & Main Dishes:

Sour Citrusy Sweets & Desserts:

Sour Sips & Drinks:

***

Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes!

We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST.

Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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Jamaican Easter Spiced Bun #SundaySupper

Mar 24, 2013 by

Spring is here and slowly, the weather is coming around. The snow is almost melted and I’m excited for what the new season has to offer. Today for #SundaySupper, we are sharing Easter and Passover recipes and our wonderful host is Carla from Chocolate Moosey! You will find lots of Easter and Passover inspiration from the #SundaySupper bloggers at the end of the post. Be sure to check them out. We have a terrific line  up for you, as always.

It’s funny how you can have the worst week, yet there is always something that can help raise your spirits, or take your mind off things for a while. Stealing time to prepare my Easter Spiced Bun for #SundaySupper did just that for me this week. Out of nowhere, my routine got disrupted and I found myself riding a wave of change that I was just not expecting. Life throws things your way and you just have to swim. Sinking is not an option. Decisions have to be made and sometimes what you have to do, is essentially taking one for the team. I’m a true team player, especially for my family. So this past week was not for me at all. I sacrificed sleep, blogging and good nutrition so that I was able to get things done. My children have been absolute troopers! Waking up at 6am was unusual for them however, they managed to join me as I started my day like the wonderful little soldiers that they are. I can see this disruption coming to an end hopefully by the end of this week. I’m sure I will need time to recuperate. But I’m embracing the experience and summing it up to preparation for when the kids start school in the fall. Chances are, I still won’t be a morning person by then.

So on to this awesome Jamaican Easter Spiced Bun. I’ve made a few buns and I must say, I’m impressed by the variety that is out there. I’m not sure if people are just tired of a standard Easter Bun or are just willing to embrace change and experiment a little. I said to a friend of mine recently, who wasn’t so happy that I coined my Jamaican Zucchini Spiced Bun as being “Jamaican”, we can’t have just one variety of bun! Personally, I love that the main Jamaican publications are issuing Easter Cookbooks with many Easter Bun recipes. If there was only one recipe, I wouldn’t have a bun recipe to share with everyone on my blog this year. It is safe to say that as long as everyone is willing to get creative, I will have something wonderful to bake and share for Easter.

Wouldn’t you like to try this? A wonderful variation of a Jamaican Easter Bun … made with Red Label Wine.

 Jamaican Easter Spiced Bun_1

 

Here are the other Jamaican Easter Buns that I have made:

My very first Jamaican Easter Bun, made from a very old recipe that my Mom gave to me. I also added a brief history of the Jamaican Easter Bun

An absolute favourite of mine, Sweet Potato Bun

A moist and awesome twist on an Easter staple, Zucchini Spiced Bun 

 

Print
Jamaican Easter Spiced Bun #SundaySupper

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 10-12 slices

Ingredients

  • 3 Cups All Purpose Flour, Unbleached
  • 3 Tsp Baking Powder
  • 3 Tsp Mixed Spice
  • 1 Cup Dark Brown Sugar
  • 1 Egg
  • 1 Cup Red Label Wine (or a red wine of your choice)
  • 1 Cup Raisins
  • 1/4 Cup Boiling Water
  • 1/3 Cup Unsalted Butter, melted
  • 1 Tsp Lime Juice
  • 1 Tsp Vanilla Extract
  • 1/8 Tsp Salt

Instructions

  1. Preheat oven to 350F
  2. Soak Raisins in 1/4 Cup boiling water, set aside
  3. In a medium bowl, combine flour, baking powder, mixed spice, and salt. Set aside.
  4. In a large mixing bowl, beat egg until foamy.
  5. Add sugar, butter and wine, beating after each addition.
  6. Gradually, add the dry ingredients. Mix until smooth.
  7. Fold in the raisins along with any liquid from soaking.
  8. Transfer to a greased loaf pan, lined with parchment paper
  9. Bake for 40-50 minutes or until a toothpick inserted comes out clean
  10. Optional glaze: 1/4 Cup Brown Sugar + 1/4 Cup Water. Bring to a boil then simmer for 10-15 minutes until thick. Brush all over then bun and then put the bun back in the oven for about 5 minutes.
  11. Allow to cool before slicing

Notes

Recipe adapted from Enid Donaldson's Real Taste Of Jamaica

http://lovelypantry.com/2013/03/jamaican-easter-spiced-bun-sundaysupper/

 

I turned to my favourite cookbook for this recipe. None other than Enid Donaldson’s The Real Taste Of Jamaica. I’m not sure if you’ve ever seen a recipe and decided that you were not going to make it that way. That is what happened with me. The original recipe called for 2 cups of brown sugar. I couldn’t bring myself to do it. So I just used a cup. I was also sure to use Mixed Spice, which I posted recently. I decided to increase the butter from 1 tablespoon to 1/3 Cup. I know, big difference – but it came out just great!

 

Jamaican Easter Spiced Bun_2

Jamaican Easter Spice Bun – Ingredients

 

The batter was quite firm, but I believe soaking the raisins and having the extra liquid helped to loosen it up while folding the raisins in.

 Jamaican Easter Spiced Bun Collage (prep)

 

Glazing a bun is totally optional. However I prefer the texture of the bun after it has been glazed. That little extra added sweetness is really something wonderful.

 

Jamaican Easter Spiced Bun_3

Jamaican Easter Spiced Bun – Glazed

 

I should note something about a Jamaican Bun. It is not a bread that is light and fluffy. It is a heavy, dense bread that is rich in flavours. In Jamaica, I enjoyed bun with Jamaican cheese. Since it can be quite pricey to get that type of cheese in North America, the next best thing (and probably better for you) is Cheddar Cheese. The cheddar that is closest in taste and texture is a sharp cheddar. We enjoyed ours with a mild cheddar that complimented the bun very well. Bun can be enjoyed as an open-faced sandwich as well as a sandwich type snack. I enjoy my cheese well secured between two slices of bun, with just a little butter to seal the deal.

 

Jamaican Easter Spiced Bun_5

Jamaican Easter Spiced Bun

 

Here are some Easter and Passover recipes to inspire you for this upcoming season!

Easter

Breakfast, Breads, and Buns

Appetizers and Sides

Main Dishes

Dessert

Passover

Dessert

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

 

***

Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes!

We’ll tweet throughout the day and share recipes from all over the world.

Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

 

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Mocha Cheesecake for #SundaySupper

Mar 3, 2013 by

I’ve been craving cheesecake for a while now. In fact, I can’t even remember the last time I had some. Cheesecake has got to be one of my favourite desserts. I am a bit picky though. I have a weird thing about texture so my cheesecake has to be smooth and without chunky ingredients. Not to say that I won’t enjoy a cheesecake with fruits etc, but it probably wouldn’t be my first choice. A topping is fine – such as a classic cherry cheesecake. There’s just something about a cheesecake that brings such pleasure to the palate. The creamy texture. The delicious delight that it is. Some days, I just really need cheesecake. Today’s #SundaySupper theme is Cheese, Cake and Cheesecake. Our lovely host is Angie from Big Bear’s Wife.

I wanted to make something that worked well with cream cheese. Perhaps another favourite ingredient. I didn’t have to look far for a recipe. I reached for a recent addition to my cookbook collection – 500 Cakes by Susannah Blake. It was an obvious choice for me to choose the Chocolate Cheesecake. There were quite a few cheesecake recipes to choose from so I imagine upon the arrival of my next cheesecake craving, I know where I should look first.

 

Mocha Cheesecake_1

 

 

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Chocolate Mocha Cheesecake for #SundaySupper

Prep Time: 50 minutes

Cook Time: 50 minutes

Ingredients

  • 2 Cups Finely ground graham cracker crumbs
  • 2 Tsp Unsweetened Cocoa Powder (and extra for dusting)
  • 3/4 Cup Unsalted Butter, melted
  • 7 Oz Semisweet Chocolate
  • 16 Oz Low Fat Cream Cheese, softened (2 X 8oz packs)
  • 3/4 Cup Low Fat Sour Cream
  • 3/4 Cup Superfine Sugar
  • 2 Tsp Cornstarch
  • 3 Large Eggs
  • 1 Tbsp Instant Coffee dissolved in 1 Tbsp Boiling Water

Instructions

  1. Grease an 8-inch springform cake pan. Line with parchment paper
  2. In a medium bowl, mix graham cracker crumbs, melted butter and cocoa powder
  3. Place crumb mixture into the pan. Using your fingers, press the crumbs down and about half way up the sides, forming a firm crust.
  4. Refrigerate for 30 minutes
  5. Melt the chocolate in a heatproof bowl, over a pot of simmering water to melt. The bowl should not be touching the simmering water. The steam is what gently melts the chocolate. Stir occasionally, about 15 minutes. Remove from heat and set aside to cool.
  6. Preheat your oven to 320F
  7. Retrieve your cake pan and wrap with 2 layers of foil. Wrap the bottom of the pan with the intention of keeping water from seeping in during baking.
  8. In a large mixing bowl, beat the cream cheese until smooth
  9. Beat in the sour cream, sugar and cornstarch
  10. Beat in eggs, one at a time until fully combined
  11. Fold in the melted chocolate and the coffee liquid until fully incorporated
  12. Pour the mixture into the prepared cake pan and level off using an offset spatula
  13. Place the cake pan into an oven proof pan or dish, that has a deep rim - a little taller than your cake pan.
  14. Pour enough boiling water into the dish until it gets about half way up the side of the cake pan
  15. Bake for 50 minutes until set
  16. Allow to cool completely
  17. Refrigerate for 4 hours or overnight
  18. To serve: carefully remove the springform pan and dust the cake with cocoa powder and shredded chocolate

Notes

Adapted from 500 Cakes by Susannah Blake

http://lovelypantry.com/2013/03/mocha-cheesecake-for-sundaysupper/

 

It seemed a little odd at first, to make a cake with no flour. But then I remembered that I’ve made a few flourless cakes – I just don’t make them often enough.

 

Mocha Cheesecake-1

Ingredients to make Mocha Cheesecake

 

The crust came together very well and did exactly what I needed it to do. I actually made the graham crumbs myself using my little Magic Bullet. That little gadget has really proven its worth. It gets more use than my blender. I cannot emphasize enough – wrap the springform pan well to avoid water seeping in.

 Mocha Cheesecake Prep

 

 

Mocha - coffee

Instant Coffee

The decision to add the mocha component happened as I was folding in the melted chocolate. Although the batter smelled wonderful, I wanted to give it a gentle kick to bring it up a notch. I’ll try the plain version another time. Hence the mocha cheesecake was created!

 

 

 

 

I used the biggest pan I had that was deep enough to bake this cake. Thank goodness for my roasting pan!

 

Mocha Cheesecake_5

 

The cake came out great! Almost perfect, actually. As it cooled, the edges pulled away from the pan and this made it easier to transfer to a serving dish.

 

Mocha Cheesecake-8

Cheesecake, fresh out the oven.

 

Slicing this cheesecake was a delight. The texture was so creamy and smooth. It was like we were meeting for this first time, this cheesecake and I. It took some time to prepare, and a little additional effort – but my oh my, it was worth it.

 

 Mocha Cheesecake_6

 

We enjoyed our Mocha Cheesecake. I enjoyed just looking at it even before I took the first bite! LOL!

 

Mocha Cheesecake_4

A slice of bliss…Mocha Cheesecake

 

The #SundaySupper Group has some super fantastic recipes for this week! Check out the  savory cheese dishes, wonderful cakes and amazing cheesecakes!

 

 

Cheese 

 

Cakes

 

 

Cheesecakes

***
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes!  Our weekly chat starts at 7:00 pm EST!

Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Join us Around the Family Table this Sunday at 7PM Eastern Time and share your favorite Cheese, Cake and Cheesecake Recipes with us!

 

 

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Ital Carrot and Sweet Potato Soup for #SundaySupper

Feb 24, 2013 by

Winter is wonderful for many reasons. Sure it is cold, but you get to indulge just a little and have foods that you probably wouldn’t have in warmer weather. I love a good hearty thick soup with texture and things to chew on. But I’m not opposed to a rich flavourful broth filled with goodness. This our Souper #SundaySupper edition. You guessed it ~ its all about soups. We will be sharing soups that can be loved year round. Our lovely host this week is Pam from The Meltaways. Whatever your fancy, we will have a soup for your liking.

I am sharing a soup from a cookbook by Levi Roots called Caribbean Food Made Easy. I adore the soups in this book. The last one I made was Black Bean Soup with Hot Roast Pepper Cream and it was wonderfully delicious. This recipe, Ital Carrot and Sweet Potato Soup, is just as wonderful with a bright colour, rich in beta carotene, fibre and other nutrients. I chose to omit the scotch bonnet pepper this time though. I really wanted the kids to try it :-) A little heat will bring this soup to the next level.

 Ital Carrot and Sweet Potato Soup1

 

Oh, and for those who are unfamiliar with the term “Ital” it is a term mostly used by Rastafarians and means pure and natural (pertaining to food and lifestyle). Ital is a derivative of the word Vital.  Ital Food, is food that is produced from the earth. Ideally, this food is grown without pesticides or as we say in North America, Organic. But aside from that, it is basically a vegetarian way of life. Not all the ingredients in this recipe were organic, but I feel really good about it regardless :-)

 

Ital2

Ital
Image created by Lyn of The Lovely Pantry

 

(I could totally live like this if only I didn’t like a little thing called bacon.)

 

Print
Ital Carrot and Sweet Potato Soup for #SundaySupper

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Ingredients

  • 4 Cups Pure Carrot Juice
  • 2 Sweet Potatoes, washed, peeled and cut into chunks
  • 1 540ml Can Salt Free Chickpeas, drained
  • 4 cm Chunk of creamed coconut (I used Grace brand Cream of Coconut)
  • 1 Inch Fresh Ginger, peeled and finely chopped
  • 1 Clove Garlic, finely minced
  • Leaves from 2 Springs Fresh Thyme (about a tsp)
  • 2 Cups Baby Spinach, washed and dried (cut into thin strips just before adding to the soup)
  • 1 Tbsp Unsalted Butter (optional)
  • A pinch of Black Pepper
  • Fat Free Sour Cream to serve (optional)

Instructions

  1. In a medium pot, bring carrot juice to a gentle boil. Remove any foam that develops with a spoon and discard.
  2. Add sweet potatoes, chickpeas, creamed coconut, ginger, garlic and thyme.
  3. Cover and allow to simmer for about 30 minutes
  4. Check to see that the sweet potato is soft enough to mash.
  5. Using an immersion blender (or potato masher) blend to your desired consistency
  6. Stir to combine. The soup will be thick. If it is too thick, adjust consistency to your liking by adding more carrot juice
  7. Cover and simmer for about 2 minutes
  8. Shred the spinach
  9. Stir the soup and add the spinach. Cover and simmer for about 5 more minutes.
  10. Add butter and stir before serving
  11. Season with black pepper
  12. Garnish with sour cream (optional)

Notes

Adapted from Caribbean Food Made Easy

http://lovelypantry.com/2013/02/ital-carrot-and-sweet-potato-soup-for-sundaysupper/

 

I used packaged cream of coconut, but if I were in the tropics I would (or perhaps get someone else to) crack open a coconut and get the milk from it!

 

Ital Carrot and Sweet Potato Soup-1

Ingredients to make Ital Carrot and Sweet Potato Soup

 

Not often do you hear of a broth being replaced by the juice of a vegetable. I loved that the carrot juice was the base of this soup. Thankfully Organic Carrot Juice is available for purchase. This soup was ready in under an hour. Imagine adding juicing time to that plus clean-up. This way is much better. You may have noticed that salt was not added to this soup. I was tempted to add it but I found that the flavour was great without it! Truly Ital!

 

Ital Carrot & Sweet Potato Prep

Ital Carrot and Sweet Potato Soup
Puree using an immersion blender to your desired texture and consistency. Add spinach after blending.

 

I chose to serve this wonderful soup with some homemade bread. I toasted it and added butter while the bread was still hot. Pure bliss! I’ll be sharing the recipe for this very, very special bread soon.

 

Ital Carrot and Sweet Potato Soup-7a

Ital Carrot and Sweet Potato Soup

 

Although the sour cream was optional, I enjoyed it so much with this soup!! It was perfect on its own, but the tangy flavour with the natural sweetness of the soup was a great combination. This soup is hubby approved! He loved it and also loved that it was Ital :-)

 

Ital Carrot and Sweet Potato Soup-8a

Ital Carrot and Sweet Potato Soup

 

The #SundaySupper team have some amazing soups to share with you. Please take your time and find inspiration from the recipe links below:

Chicken (or other poultry) Soups

 

Beef Soups

 

Pork (or Sausage) Soups

 

Seafood Soups

 

Vegetables Soups

 

Chilled Soups

 

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Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite healthy recipes with us!

 

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