Lamb steak with roasted sweet potato and corn soup
Ingredients
Lamb steak
600g lamb steak
1tbsp rosemary
1tbsp pepper
1tsp salt
1tbsp olive oil
Roasted sweet potato
1 medium-sized sweet potato
1tsp salt
1tsp pepper
1tbsp olive oil
Corn soup
2 sweet corn
1tsp sugar
1/2 cup of milk
1tsp butter
1/2 of onion
1/2 cup of milk
1/2 cup of thickened cream
Smoky Sweet Potato Hash | Roasted Sweet Potatoes in Oven | Easy Vegan Recipes
Smoky Sweet Potato Hash | Roasted Sweet Potatoes in Oven | Easy Vegan Recipes
???? Let me know in the comments if you enjoyed this Roasted Sweet Potato Recipe?
▶️ RECIPE INGREDIENTS LIST: (3 to 4 servings)
620g / 4 heaping Cups approx. Sweet Potatoes (2 medium size, 685g including the skin) - chopped in 1-1/4 inch X 1-1/4 inch & 1 inch thick
300g / 2 Cups approx. Red Bell Pepper (1 large or 2 small size, 340g including the core & seeds) - chopped in 1-1/2 inch X 1-1/2 inch
200g / 1+1/2 Cup approx. Onion (1 medium size, 220g including the skin) - cut in 1/4th inches thick slices
2+1/2 Teaspoon Smoked Spanish Paprika
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I added 3/4 teaspoon of pink Himalayan salt)
3 Tablespoon Olive Oil (organic light Olive Oil)
Garnish:
1/2 Cup / 30g Green Onion - Chopped
1/4 Cup / 10g Parsley - finely chopped
Drizzle of olive oil (I have added 1/2 Tablespoon organic cold pressed olive oil)
▶️ METHOD:
Prepare a baking tray by lining it with parchment paper. Set aside. Pre-heat the oven to 425 F.
Transfer the chopped vegetable to a large bowl. Add the smoked paprika, ground black pepper, cayenne pepper, salt, olive oil and mix well. Transfer the vegetables to the baking tray lined with parchment paper. Make sure the vegetables are spread it out properly so that it can bake evenly (otherwise they will end up steaming).
Bake in a pre-heated 425 F oven for 25 to 30 minutes or until the sweet potatoes are cooked but still firm.
Once the vegetables are baked well, add the chopped green onion, parsley and drizzle of extra virgin olive oil. Serve hot with your meals.
Enjoy!
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White Sweet Corn and Potato Chowder Soup Recipe (8.27.12 - Day 15)
Who knew corn could be so sweet and candid? The other day I planned to make fried corn and at the grocery store I asked the produce guy what the difference was between the white and yellow corn. He said that the white corn was supposed to be sweeter, but I had only had yellow corn. So I fried the white corn, and have not been able to stop thinking about it since. Since I am veganizing the Paula Deen Southern Cooking Bible, I dove in to find another corn recipe. All I can say is Thank God for Corn and Potato Soup, just so I can have white corn again before the end of the summer. Oh yeah, the soup is delicious in it's own right as well.
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White Sweet Corn and Potato Soup Recipe
Ingredients:
3 tablespoons vegan butter
1 large yellow onion, chopped
3 ears worth of white corn kernels
1 large potato, peeled and chopped
1 tablespoon rosemary
1 teaspoon basil
Dash of cayenne
salt and pepper to taste
2 cups water
1/2 cup almond milk
Directions:
Heat vegan butter in a large pot over medium high heat. Add onions and cook until soft and translucent. Which should take about 5 minutes.
Stir in corn, potato, rosemary, basil, cayenne, salt, pepper, water, and almond milk. Bring the pot to a boil and then allow to simmer for 10 minutes.
When your beautiful summer soup is done, the potatoes should be tender, the corn should still have a little crunch, and all the herbs should be married to the creamy broth.
Other videos on how to make corn and potato soup:
Bettyskitchen Betty's Creamy Corn Chowder Recipe
Robjnixon CORN CHOWDER - VIDEO RECIPE
MugsyJeff ORGANIC: CREAMY POTATO SOUP w SWEET CORN
About Southern Queen of Vegan Cuisine Project
Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.
???? You will not stop eating sweet potato if you cook it this way! Easy dinner recipe » vegan
You will not stop eating sweet potato if you cook it this way! Easy dinner recipe » vegan & healthy! This is a delicious vegan dinner with sweet potato, chickpeas and spinach. If you do not have any dinner ideas and would like to try something deliciously new try this vegan recipe and I am sure you will want to make it again!
????Enjoy and thank you watching!
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????Ingredients:
3 sweet potatoes
2 garlic cloves
200g | 7oz cherry tomatoes
400g | 14oz | chickpeas
2 handfuls spinach
salt & black pepper
1tsp ground cumin
1tsp smoked paprika
????Ingredients for the topping:
1/2 red onion
Salt
Lemon juice
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Chicken Sweet Corn Soup | Winter Special Soup Recipe | How To Make Sweet Corn Chicken Soup by Tarika
Learn how to make Winter Special 'Chicken Sweet Corn Soup' with our chef Tarika.
Chicken Sweet Corn Soup is a classic Indo Chinese recipe. It is a perfect winter recipe, which can be prepared easily. Sweet Corn Chicken Soup is healthy soup and contains all the necessary nutrients, along with that it is very delicious in taste.
Ingredients:
(Serves 2)
- 1 1/2 cup Corn (boiled)
- Water
- 200 gms Boneless Chicken Breast (shredded)
- 1 tbsp Oil
- 1 tbsp Spring Onions (white)
- 1 tbsp Celery
- 1 1/2 tsp Garlic (minced)
- Corn Paste (already Made)
- 3 cups Chicken Stock
- Black Pepper (crushed)
- Salt
- 1 tsp Sugar
- 1 tbsp Cornflour & Water
- 2 Egg White
- Spring Onion (green)
Method:
For Corn Paste:
1. Take some corn and water in a blender & grind into a paste.
For Chicken Sweet Corn Soup:
1. Take a wok and heat some oil, add spring onion (white), finely chopped celery and minced garlic in it.
2. Add the corn paste and swirl it around, now add chicken stock and mix it well.
3. Increase the heat, add crushed black pepper, salt, and corn, let the soup boil.
4. Once it is about to boil, add chicken and stir it around, sugar for taste.
5. Now add cornflour slurry (cornflour + water) and stir it well to maintain consistency.
6. Take egg whites and add a little into the soup.
7. Turn off the heat and add spring onion (green) and the Chicken Sweet Corn Soup is ready to serve.
You can find kitchenware used in the video on below website:
Bergner -
#ChickenSweetCornSoup #ChickenSoup #GetCurried #SweetCornSoup #IndoChineseRecipe
Download the Get Curried App by clicking on this link:-
Host: Tarika Singh
Copyrights: REPL
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Corn soup is a soup made of corn, typically sweetcorn. Initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution. Typical ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning. Additional ingredients vary by region, and may include eggs.
Alex Guarnaschelli's Roasted Sweet Potato Soup with Ham Hocks | The Kitchen | Food Network
Alex uses a power ingredient to give this simple soup loads of hearty flavor!
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Roasted Sweet Potato Soup with Ham Hocks
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 2 hr
Active: 35 min
Yield: 8 to 10 servings
Ingredients
2 pounds sweet potatoes
2 cups chicken stock
1 to 2 smoked ham hocks (about 1 pound total)
8 tablespoons (1 stick) unsalted butter, cut into pieces
2 tablespoons dark brown sugar, or more as needed
1/2 teaspoon ground cinnamon
1 orange, zested and juiced, or more as needed
One 15.5-ounce can unsweetened coconut milk
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Arrange the sweet potatoes in a single layer on a baking sheet. Place in the center of the oven and bake until fully cooked, 1 to 1 1/2 hours. To check for doneness, pierce one with the tip of a small knife; it should slide in and out easily. Set the potatoes aside until cool enough to handle.
Meanwhile, place the chicken stock, ham hock and 1 cup water in a medium pot and bring to a boil. Reduce the heat to medium-low and simmer, adding more water if the liquid runs low, until the tough skin of the ham hock softens, 30 to 45 minutes. Remove the ham hock and transfer to a flat surface. Peel away or use a knife to cut off the tough skin. Discard the skin and cut the meat beneath it into smaller pieces. Put the meat back into the stock and simmer gently over low heat so the meat flakes and flavors the liquid. You want to end up with 1 to 1 1/2 cups meaty, flavorful liquid. Keep warm.
In a small saucepan, melt the butter over medium heat until it turns a light brown color, 2 to 3 minutes. Remove from the heat and immediately stir in the brown sugar, cinnamon, orange zest and juice and stir to combine. Set aside.
Peel the sweet potatoes and break the flesh into chunks; put the chunks into a large pot. Add the coconut milk and 1 cup water and simmer over medium heat, 5 to 8 minutes. Puree the soup with an immersion blender or in small batches in a blender. Return the soup to the pot and stir in the brown butter and ham and liquid. Taste for seasoning. If the soup needs more flavor, add salt, pepper, a pinch of brown sugar or more orange zest.
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Alex Guarnaschelli's Roasted Sweet Potato Soup with Ham Hocks | The Kitchen | Food Network