White Sweet Potato and Kale Soup

As of a few months ago, I never knew white sweet potatoes even existed! My bff is doing the whole Paleo diet thing, and was coming for dinner so I decided to get her a sweet potato since we were having something on the side that wasn’t paleo friendly. I dont usually eat (orange) sweet potatoes, “Im just not that into you”, so when I was at the store I accidentally grabbed a white one. When dinner was done, we both realized this potato was WHITE! Well, more yellow, but you know what I mean.. it wasn’t orange. She absolutely loved it! I tried a bite and fell head over heels.

Since I’ve been trying to eat healthier, this was the perfect way to change out eating bad white potatoes. And now that Hubs has been on this vegetarian thing for almost two months now. I originally thought he was only going to do it for a month, but it sees to have stuck. Since he has been home more often lately (yay!) I have been incorporating more vegetarian dishes lately.

 

Today I was working on some homework at a friends house and she made a vegan lentil soup with the vegetable basket that gets delivered every thursday (genius) and I was totally jealous. So I rushed home and decided to make my own! I ended up just making this recipe up, and it tastes great. Hope hubs loves it 🙂

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Ingredients

2 White Sweet Potatoes (as fat/round as you can get them) – Cubed
1 bag of Organic Corn (Trader Joe’s has the best)
2 Yellow Squash – Halved and sliced about a 1/2in thick
1 Large White or Yellow Onion (next time I might use two) – Diced
10 Garlic Cloves – Chopped, Roughly
1 Bag Kale
3 Large Carrots –  Diced
2 Cartons Vegetable Broth
Sea Salt
Fresh Ground Pepper
Sage
Chili Flakes
Onion Powder
Garlic Powder

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In a large stock pot add 2 tablespoons of EVOO and let it heat until glassy. Add carrots, onion, and garlic. Cover with as much seasoning as you’d like. Honestly, I never measure seasoning… I like my food flavorful and just add until things are covered. Stir it all around and let it simmer for about 10min with the lid on.

Add potatoes and corn, stir together. Add both cartons of broth, kale, and more seasoning. Be as light or heavy with the Chili as you’d prefer. I was accidentally a little heavy handed with mine, but its not bad! Hubs likes heat, so he’ll appreciate it.

Turn the heat to medium and let it simmer until potatoes are tender to your liking!

Enjoy 🙂

Roasted Rack of Lamb

I am a huge meat lover, like I’ve said before. Lamb is something wonderful that not a lot of people make very often. It can be pretty spendy, and Im sure a little intimidating to cook. I promise it doesn’t have to be either!

Keep your eyes peeled when you’re at the store, you can find a rack on sale every now and then. Sometimes they’ll be a couple days old and the store wants to get rid of them before they go bad, which is a great thing for people who don’t mind deciding to make a meal on a whim. I usually like to plan my meals for the week, but don’t mind switching things around if I find a great deal or something that catches my tastebuds 🙂

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Roasted Rack of Lamb

1 Rack of lamb
2 garlic cloves minced
1 teaspoon thyme
1 teaspoon rosemary
Salt and Pepper to taste
1 tablespoon EVOO

Preheat your oven to 425°. Add the rest of the oil to your cast iron skillet, or whatever oven safe skillet you have, and heat until oil is glassy. Meanwhile, coat your lamb with a little of the oil, and rub the herbs and salt/pepper into the meat.

Sear (brown) meat on all sides, and then remove from heat. Press minced garlic onto the lamb so that it sticks. Cover the ends of the rack with foil so the bones don’t burn and put your whole skillet in the oven, uncovered with the meat side up, for a short 17min. This will cook a perfect medium lamb, you can cook a little longer for more well-done meat.

Serve with rice and veggies, potatoes, pasta… the possibilities are endless! Enjoy!

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