Creamy Sweet Potato & White Bean Soup

Since winter just wont quit this year I decided to make a pot of soup for lunch this week. I used a recipe for butternut squash soup but since sweet potatoes are easier to prepare and I already had some on hand I used sweet potatoes instead. If you wish, you can replace the sweet potatoes in this recipe with 2 lb.  peeled, seeded, and diced squash. I added the white beans for extra protein and creaminess. This is a more savory root vegetable soup, unlike many traditional squash or sweet potato soups that are very sweet. This is a hearty and filling soup with a hint of sweetness, perfect for lunch or a light dinner! 

Creamy Sweet Potato & White Bean Soup
Makes 8 cups, Prep time: 10 minutes, Cook time: 30 minutes 

Ingredients 



3 tablespoons extra-virgin olive oil1 yellow onion, thinly sliced4 cloves garlic, smashed2 fresh sage leaves2 teaspoons kosher saltFreshly ground black pepper1 can no salt added diced tomatoes 2 medium sweet potatoes peeled and diced 1 can low sodium white beans, drained and rinsed4 cups low-sodium vegetable broth1 teaspoon balsamic vinegar

Optional Toppings

2 T freshly grated Parmesan, optional2 T low fat sour cream 


Directions

Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. 

Cook, covered, stirring occasionally, until soft and fragrant, about 10 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the onions brown slightly.

Add the sweet potatoes and the remaining teaspoon salt, and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes. 

Add the broth and white beans, bring to a simmer, and cook, uncovered, until the vegetables tender, about 10 minutes. 

puree with an immersion blender.  Stir in the vinegar. 

Serve the soup in warm bowls with a touch of parmesan cheese or dollop of sour cream, enjoy :)

Eggplant Rollatini

I have been wanting to make these for awhile, they remind me of individual eggplant parmesans! This recipe comes together quickly and is great for a easy weeknight meal and for lunch the next day. *Since the eggplant is baked instead of fried make sure you slice the eggplant on the thicker side - about 1/3 inch slices.

Eggplant Rollatini 
Serves 5 (2 rollatini each), Prep time: 20 minutes, Bake time: 20 minutes 

Ingredients 
2 large eggplant, tops removed and sliced to 1/3 - 1/2 inch slices long ways, salted to taste
Olive oil for brushing (about 2 T)
Ricotta, 2 cups fat free
Mozzarella, 1 cup shredded low fat plus extra for topping
Grated cheese, I like parmesan 1/2 cup
2 eggs
Fresh parsley, 1/2 cup chopped
Fresh Basil, 1/4 cup chopped
1/4 teaspoon salt
Pepper to taste
1 cup tomato sauce

Directions
Preheat oven to 400 degrees. Place sliced eggplant on a greased baking sheet and brush both sides with olive oil, salt to taste. Bake eggplant slices for 15 - 20 minutes or until tender enough to roll. Let eggplant cool for 5-10 minutes or until cool enough to handle. lower oven temp to 350

In a medium bowl combine ricotta, 1 cup mozzarella, parmesan, eggs, parsley, basil, salt, and pepper 

Spread 1/2 cup sauce in the bottom of a casserole dish 

divide cheese mixture among eggplant slices, place the cheese in the middle of each slice, roll up and place seem side down in casserole dish. Top each rollatini with a generous scoop of sauce and a generous pinch of shredded mozzarella.

Bake in the oven for 20 minutes or until cheese is melted and rollatini are heated through.

Artichoke, Spinach, and Goat Cheese Strata

This was my first attempt at making a strata and it came out AWESOME! I have had it every night for dinner this week but this dish is typically served at brunch. However, I could eat this for any meal and be a happy girl. I adapted the recipe from Cooking Light but made several changes based on the reader reviews and my own taste. If you have not had a strata it is a casserole type dish made primarily from eggs, bread, and milk...however, if I had to describe this dish I would say that it tastes like stuffing. and who doesn't love stuffing?...and goat cheese?

Goat Cheese, Spinach, and Mushroom Strata
Serves 6-8 Prep time:30 minutes Bake time: 50 minutes

Ingredients
1 teaspoon olive oil
1 medium chopped yellow onion
2 (8 oz) cans quartered artichoke hearts, rinsed and drained
4 cups roughly chopped fresh spinach
1 8 oz pkg sliced baby portabella mushrooms 
2 garlic cloves, minced
2 tsp dried herbes de Provence
1 3/4 cups 1% milk
1 tsp freshly ground black pepper
1/2 tsp salt
4 large eggs
1/3 cup grated Parmigiano-Reggiano cheese
1/2 (1-pound) loaf country-style whole wheat bread, cut into 1-inch cubes (about 5 cups)
Cooking spray
5 oz crumbled goat cheese, divided

Directions

Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts, garlic, spinach, and mushrooms; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.

Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.

Preheat oven to 375°. Spoon half of bread mixture into a 12-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.