Creamy Sweet Potato With Ginger Soup

Creamy Sweet Potato With Ginger Soup

Creamy Sweet Potato With Ginger Soup

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INGREDIENTS

2 tablespoons olive oil
1 ½ pounds peeled raw sweet potatoes, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons Orange Ginger Spice Blend
½ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste

DIRECTIONS

  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add sweet potatoes, then onion and saute for around 7 to 8 minutes.
  2. Reduce heat to low and add butter, sugar, and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  3. Add Orange Ginger Spice Blend, nutmeg, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  4. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
  5. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. To ‘clean’ the canister, pour in a little half-and-half, blend briefly, then add to the soup. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

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Old-Fashioned Potato Soup

Old-Fashioned Potato Soup

Old-Fashioned Potato Soup

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INGREDIENTS

1/4 cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon Herbs de Provence

DIRECTIONS

  1. First, melt butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent about 5 minutes. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
  2. Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in Herbs de Provence.
  3. Then carefully place mixture in a blender or using a hand blender, blend the mixture until creamy and smooth. You may need to do this in batches. Be careful as the mixture will be very hot. Return creamy mixture to the pot to heat through.
  4. Serve hot. For a little kick, add a pinch of our Hot & Spicy Cajun Spice Blend to each bowl when serving.

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Ginger and Lemongrass Infused Thai Soup

Ginger and Lemongrass Infused Thai Soup

Ginger and Lemongrass Infused Thai Soup

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INGREDIENTS

2 tsp coconut oil, divided
1 package of extra firm tofu
¼ cup tamari or soy sauce
1 tbsp agave
1 tsp toasted sesame oil
1 yellow onion, diced
2 carrots, peeled and chopped into coins
1 bunch scallions, chopped and divided into two piles
1 tbsp Thai Style Green Curry Spice Blend
3 cups vegetable broth
1 can full-fat coconut milk
zest and juice of 1 lime
cilantro
peanuts
4 cups cooked rice

DIRECTIONS

  1. Cut tofu into cubes and place them in a medium-sized bowl. Mix tamari, agave, and sesame oil together in a small bowl. In a large dutch oven or soup pot heat 1 tsp coconut oil over medium heat. Pour tamari mixture over cubed tofu and toss to make sure each piece is evenly coated. Add tofu to the hot pan and brown on all sides, about 15 minutes. Remove tofu from the pan and set aside.
  2. Heat the remaining 1 tsp coconut oil. Add onion and carrot and cook until soft and fragrant. Add half of the chopped scallions (reserve the rest for garnish), and Thai Style Green Curry Spice Blend. Cook for 2-3 minutes until very fragrant. Add the stock and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.
  3. Remove the lemongrass from pan and toss it. Season the soup broth with salt and pepper to taste and add the lime zest and juice. Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu, scallions, cilantro, and peanuts. Enjoy!

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Cajun Chicken Pasta

Cajun Chicken Pasta

Cajun Chicken Pasta

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INGREDIENTS

2 Tbsp Hot & Spicy Cajun Style
1 Tbsp olive oil
1 Tbsp butter
1 lb. boneless, skinless chicken breast
1 yellow onion, diced
1/2 lb. penne pasta
15 oz. fire roasted diced tomatoes
2 cups chicken broth
2 oz. cream cheese
3 green onions, sliced

DIRECTIONS

  1. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
  2. Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point
  3. Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
  4. Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
  5. Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
  6. Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve

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Spicy stir fry sauce

Spicy stir fry sauce

Spicy stir fry sauce

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INGREDIENTS

1 brown onion, diced
4 cloves garlic, diced
‘The Gourmet Collection’ Spicy Stir Fry Spice Blend to taste
2 cups water
2 tbsp cornstarch
Soy sauce
Cane sugar

DIRECTIONS

  1. Add the water and cornstarch, stir until the sauce thickens. Then add Spicy Stir Fry spice to taste (about 1 tbsp) a splash of soy sauce till the sauce looks dark and sprinkle of cane sugar. Add more sugar for a Teriyaki sauce and more Spicy Stir Fry spice for a szechuan flavour.
  2. Pour over steamed vegies, stir fried meat, rice or all three for a tasty meal.

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