Sweet Potato Ginger Soup (Serves 4)
1 teaspoon olive oil
1 pinch red chili flakes
1 cup chopped leeks or onions
1 tablespoon minced fresh ginger or 1 teaspoon powdered ginger
5 cups sweet potatoes, peeled and cubed
1 teaspoon coriander
1 teaspoon garam masala (must have this)
6 cups vegetable stock
1/4 cup chopped fresh cilantro
Heat the oil in a soup pot over medium-high heat. Add the red chili flakes, leeks, ginger. Saute for 2 or 3 minutes. Add the sweet potatoes and saute until they are well coated and begin to brown slightly. Add the coriander and garam masala. Saute another 2 minutes, stirring frequently. Add the vegetable stock to cover the sweet potatoes and bring to a boil. Reduce and heat and simmer until the sweet potatoes are tender. Blen with a hand blender or food processor into a smooth consistency, adding more stock as necessary. Reheat before serving and garnish with the chopped cilantro.
Or I throw everything into the slow cooker and cook for 8 - 10 hours.
Per 1 1/2 cup serving: calories 247, total fat 2.9 g., saturated fat .3 g, carbohydrates 50.5 g, Protein 5 g.
The Spaghetti squash is easily prepared. Boil whole about 30 minutes, or bake at 350EF until the skin begins to give. Baking may take an hour or more. Halve squash lengthwise and remove the seeds. Fluff up the fibrous content with a fork, until it resembles strands of spaghetti.
Spaghetti Squash Pie
Mix cooked vegetable spaghetti with tomato sauce, tomato paste, cheese, and cooked beef. Place in pie shell. Beat eggs and pour over squash mixture. Add seasonings. Bake at 350EF for 25 minutes.
4 - cups vegetable spaghetti cooked (drained well, I left in a strainer for about ½ hour)
1 - 8 ounce can tomato sauce
1 - tablespoon tomato paste
2 cup grated Romano cheese
2 pound ground beef
1 - 9-inch pie crust (I often bake it without the pie crust))
Salt and Pepper