Sweet Potato Soup

I have a stuffy nose and cough that I just can't seem to shake, so of course I have been eating lots of soup. I was tired of the chicken noodle, tomato soups that are the go to's when you don't feel well. I absolutely love sweet potatoes so I decided to whip up some of my sweet potato soup. 

It was an easy decision because it is simple and makes enough for leftovers for lunch the next day. I love when I don't have to think about what lunch will be. I often just grab things around the house to put together a "meal."I eat a lot of fruit and hummus.

If you can enjoy dairy, you can substitute the coconut milk for whipping cream and it will make the soup a little creamier.

Sweet Potato Soup

naturally GF/DF

Ingredients:

2 1/2 - 3 pounds sweet potatoes (about 4 medium to large potatoes)

1 can white cannellini beans

3 cloves garlic

4 cups low sodium vegetable broth (1, 32 oz box)

1/2 cup coconut milk

juice of 1 lemon

1 t salt

1/4 t cayenne (you can adjust as you wish)

1/4 t garlic salt

What to do:

Bring a large pot of water to a rolling boil.

While you are waiting for your water to boil, thoroughly wash, peel, and cube your potatoes.

Add your potatoes into the boiling water and allow to cook for 12-15 minutes or until they are fork tender. 

Drain and rinse your white beans.

Mince your garlic.

Once your potatoes are tender, drain and add into blender or food processor. I opted for the blender but either will work. 

Add 2 cups vegetable broth, beans, and garlic into the blender.

Process until smooth.

Add the sweet potato mixture back into the large pot you boiled your potatoes in. 

Shake the can of coconut milk well.  Add in the remaining 2 cups broth and coconut milk. 

Over medium low heat, stir and bring the mixture to a simmer. 

Add in the lemon juice, salt, cayenne, and garlic salt.

Allow the mixture to summer for about 5 minutes so all the flavors come together a bit. 

Top with toasted almond slivers and dig in!

Thanks Y'all!

-Wise Wife  

New Years Day Hoppin' John

Well ringing in 2015 went just a WEE bit different than 2014's New Year's Eve. Last year was pretty stereotypical. At the bar, champagne at midnight, you know how that goes. 

This was 2014…

This year, being 8 months pregnant, heading to the bar was not on our radar. We had q quiet New Year's Eve at home with the pups. I secretly think Hubs welcomed the change. Not going to lie, he was asleep at midnight and I just happen to wake up about 10 minutes before and enjoyed the noise of fireworks from afar. So romantic right?

Gunner and Pace were forced to celebrate in style

Beacuse I was the reason we couldn't have a fun night out for NYE, I knew I had to make it up with a delicious New Years Day dinner. I kept it traditional so we could have all of the good luck we could get in 2015. I mean after all, it is the year we become parents. LORD HELP US!

If you don't like greens, this recipe is the perfect way to eat them because they don't taste like, well, dirt as Hubs always says. He actually said he enjoyed them this way!

I do use dried black eyed peas for this recipe. Make sure you soak your peas in water overnight. If you forget or don't have time, boil your peas for about 10 minutes and then drain and you will get the same results.

I wanted a one pot meal (surprise, surprise), so I reached for the crockpot. Tossed everything in and let it have a part for 8-10 hours. Let's make some dinner, shall we?

Printable Recipe Here!

New Year's Eve Hoppin' John

naturally GF/DF

Ingredients:

1 pound dried black eyed peas, soaked in water overnight 

about 4 cups collard greens

1 small onion

1 pound smoked, link sausage

3 cloves garlic

1 jalapeño

1 can rotel tomatoes and peppers

1/2 cup instant rice ( or 1 cup cooked rice)

1/4 t salt

1/4 t black pepper

a couple drops of your favorite hot sauce (I used Cholula)

1 48 oz box low sodium chicken broth

What to do:

Make sure your black eyed peas have been soaked over night, or boiled for at least 10 minutes.

Rinse your collards, and cut out the hard inner stems so only the leaves remain.

Dice your onion.

Slice your sausage.

Mince your garlic.

Remove the seeds of the jalapeño and then chop into small pieces. 

Now it is time to add everything into the slow cooker. ALWAYS put the greens in first. They will need to be packed down by the remaining ingredients. 

Cover and allow to cook for 8-10 hours. Because the crock pot will be SUPER full, I let it cook for about 45 minutes before I try to stir it all together. Everything will have settled by then and a little room will be created. You will know it is done by testing the peas. They will be soft but not mushy.

Of course I had to serve with some delicious corn bread. 

Thanks Y'all! Happy 2015!

- Wise Wife