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| Can you smell how good this is?!!! |
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| Spiced Sweet Potato Wedges… We need smell-o-vision! |
This week was also Valentine’s Day. In our house we don’t take it too seriously, but see it as an opportunity to get some great chocolate and creatively say “I love you”. One year my husband actually wrote out the words: “I Love (a heart shape instead of the word) You” with Hershey’s miniature chocolates pasted to a poster board. This year, in the interest of doing something totally unexpected, I made my husband a dozen corned beef roses. The bouquet was hilarious, and my husband was extremely happy to be the recipient of such an unusual gift (he said he should have stopped eating them after the 8th rose!). Regardless of whether it’s Valentine’s Day or not, I’m thankful for dear husband and “heart” him too! Oh, and we also made sure to get him some super spicy ground pepper at Penzey’s…just to show how much we love him!
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| A dozen corned beef roses… How romantic!! |
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Spiced Sweet Potato Wedges
- Cook Time: 45
- Total Time: 45 minutes
Ingredients
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- 4 large sweet potatoes
- 1 tablespoon canola oil
- 1 teaspoon thyme
- 1 teaspoon cracked rosemary
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/4 teaspoon Kosher salt (optional)
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Instructions
- Preheat oven to 375° F.
- Peel and cut the potatoes into wedges.
- Toss with the oil and spices.
- Bake for 30-45 minutes, turning once halfway through baking.
Notes
Notes
- The original recipe calls for 1 tablespoon of oil per potato. I cut the recipe to 1 tablespoon for the whole recipe and then gave the potatoes a generous spray with non-stick vegetable spray. They came out great with less fat.
- For them to come out more browned though, you might need to add more oil.
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Chicken Leek Soup
Ingredients
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- 1 pound boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 4 cloves minced garlic
- 1/4 – 1 teaspoon salt, to taste
- 1 small onion, coarsely diced
- 2 large leeks
- 1/2 pound carrots, sliced
- 3 tablespoons flour
- 6 cups chicken stock
- 1 tablespoon parsley flakes
- 1 teaspoon cracked rosemary
- 1 tablespoon thyme
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Instructions
- Prepare the leeks by cutting off the roots and the very base of the stalk.
- Trim off the dark green top and pull off the tough outer leaves.
- Slice them lengthwise down the middle and rinse out any grit under running water.
- Once clean, chop as coarsely as you like.
- Rinse the chicken thighs and pat dry, then cut into bite-sized pieces.
- Heat the olive oil in a stock pot over medium heat.
- Add the chicken, garlic, salt and pepper and stir frequently until the chicken is browned and thoroughly cooked, about 10 minutes.
- Remove the chicken from the pot and set aside.
- Add a little more oil to the pot (if necessary).
- Add the onion, leeks and carrots and cook about 5 minutes, stirring often.
- Reduce heat to medium low, add the flour and stir to coat the veggies.
- Add the stock and stir while it heats and thickens.
- Add the chicken and simmer for 10 minutes so the flavors blend.
- Add the herbs and simmer another few minutes.
- Prior to serving, check the flavor once more and add salt, pepper and extra herbs to your liking.
Notes
Note
- This is a great recipe for when you are short on time before Shabbat. It takes minutes to make thanks to ready-made chicken stock, and it’s incredibly fragrant. You can always use more chicken in this recipe if you like. I also added more carrots, and you can add you favorite additional vegetables too. I used 4 cups of low-sodium chicken stock and 2 cups of water instead of 6 cups of stock to reduce the sodium content of the soup.
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– Some days are hard. It’s not even noon and it’s already been a doozy. Then I read your post and I’m even sadder. But also happier, relieved, inspired, and comforted by your words. These words could have been written by my own heart. Thank you for writing them. Thank you for sharing your story. In any way a stg/ernrafan from the internet can be of help, I’m there. I wish your family all the peace in the world.