Roasted Sweet Potato Soup

sweet potato soupI came down with a rather nasty case of the flu after Thanksgiving, and spent half of December sicker than the cliched dog. I did some research on immune boosting foods and found that sweet potatoes make the list because they contain beta carotene. I decided to find a recipe for sweet potato soup and stumbled upon this one while watching cooking videos on a Roku channel. It is not very filling so it is best served as an appetizer or pared with a salad.


  • 2 large sweet potatoes
  • 2 tbs. olive oil
  • pinch of salt
  • 1 small onion, chopped
  • 1 rib celery, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, chopped
  • about 1 tsp. chopped fresh rosemary
  • 1 to 2 tsp. black pepper
  • 4 cups vegetable stock
  • 2 cups water
  • 1 tsp. grated ginger


Roast sweet potatoes at 450 degrees for 20 minutes. Saute remaining ingredients, then add roasted sweet potatoes, stock and water. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Puree with an immersion blender until smooth.


Custard Pie Delight

8685668688_fedf175231Late one night a few weeks ago an idea for a custard pie popped into my mind. I thought it would be delectable to put a rich custard on top of a crust that tasted like a cookie. I came across a pie crust made of butter, flour and powdered sugar, and thought, “That’s it!” I took a custard recipe and added the juice from two lemons to make lemon custard. This dessert does not, however, need to have lemon juice added. You could make a vanilla custard and then add snickerdoodle cookies to the top. There are so many variations you could create. You could change the crust up a bit by swapping the powdered sugar for brown sugar. The main idea is to be creative and have fun while doing so.

Ingredients for pie crust:

  • ¾ cup cold butter
  • ⅓ cup powdered sugar
  • 1 ½ cups sifted flour

Directions for pie crust:

Preheat oven to 350 degrees. Spray a 13-by-9 inch baking pan with cooking spray. Cream together butter and sugar. Add flour and mix until crumbly. Pat into the pan. Bake for 25-30 minutes, or until light golden brown.

Ingredients for custard:

  • ½ cup sugar
  • ½ tsp. salt
  • ⅓ cup flour
  • 2 cups milk
  • 2 eggs
  • 2 tsp. vanilla
  • Juice from 2 lemons

Mix sugar, salt, flour, vanilla, lemon juice, and milk in saucepan. Cook over medium heat, stirring until mixture boils. Boil one minute. Remove from heat. Stir a little over half of the mixture into the two beaten eggs. Blend into the hot mixture and bring to just boiling, Let cool slightly and pour over pie crust.

Photo: Shadowfoot

Lemon Pepper Green Beans

green beansNutrition experts recommend that we eat 2 1/2 cups of vegetables a day. It’s not always easy to get those veggies in, but green beans seasoned with lemon pepper are a tasty way to eat them.


  • 1 pound of green beans
  • Lemon pepper–Mrs. Dash has a great lemon pepper blend
  • 2 tbs. butter
  • Quarter of a red onion, chopped
  • 2 cloves garlic


Steam green beans for about 20 minutes. Meanwhile, saute the onions and garlic in the butter. When the green beans are ready, add the butter, onions and garlic. Sprinkle lemon pepper liberally over the green beans and toss to spread evenly.

Photo: Luis Tamayo