Glowing, radiant health is the new black. Our Green Table is serving it up, for the whole body! Healthy recipes and tips, the latest on eco-friendly food and "skin food"products and a head's up on ingredient safety are all woven into family-centered stories and discoveries. Bring informed, aware and empowered looks good on everyone!

Abrazos! xox Penny

Friday, October 26, 2012

Chowder's on!

While it's still Friday at Blogger HQ, it's Monday at our house. How about yours?

Soup is always a big hit around our house no matter what day it is and this sweet potato one is so good and the color so perfect for this week. It is also quick to make, just in case the Witching Hour starts super early at your house. Like sweet potato Vichyssoise, it is wonderful cold with a little cream swirled in.

Do you have traditional Halloween foods you cook up for your family?

Our kiddoes grew up on Witches Brew Stew, Scaredy Cat Punch, Bat Wing Biscuits and Ghost Pie that I made every Halloween. There were several years I didn't quite get to the biscuits and pie but the stew and punch were always bubbling away.

Now they are making these for their little goblins. Fun!

If you don't have a set menu, give this soup a try. The cashews look like teeth, claws, bone shards or half moons. And the chickpeas could pass for decide. Make 'em work for you! I served it with a lentil Waldorf-like salad and a rustic bread I baked up over the weekend. Between that bread and the cake on Friday, that's more baking than I've done in a long time. Maybe I am possessed!

Sweet Potato Chowder

3 leeks, cleaned really well and sliced (white part only)
3 sweet potatoes
2 cloves garlic, smashed and chopped
1 onion, diced
1 tablespoon unsalted butter
1 cup white wine
1 bay leaf
4 cups veggie broth
1/8 to 1/4 teaspoon cayenne (or to taste)
1 15 ounce can chickpeas, drained, rinsed and drained again
Cashews, pan toasted

Melt butter in a large soup pot and sauté leeks, sweet potatoes, onion and garlic for a few minutes to lightly caramelize them. Add white wine and cook for a few minutes more. Add veggie broth, bay leaf and cayenne. Bring to a boil, reduce heat and simmer, covered, until potatoes are done, about 20 minutes.

Remove about half of the soup to a blender and purée. I usually like to leave some of the soup chunky but feel free to purée it all. Add chickpeas and heat until they are warmed through. Taste and adjust for seasoning. Serve with pan toasted cashews and a few fresh oregano leaves.

For those in the storm's path today, be so careful. Be safe!

I just got this picture, taken about 9 a.m. from a friend on the eastern end of Long Island. Oh my. The docks are already under water. Take care...take really good care of yourselves and each other today. Oxox

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