ROASTED PURPLE YAM STEW
Ever since I first saw purple cauliflower on a cooking competition show, I've wanted to make a soup from them. Unfortunately, I have yet to find any. But, I did find purple yams at an Asian market after a tip from a fellow home cook, and I'm glad I did. This recipe makes for a very thick soup that's similar to split pea soup in consistency. The orange circles in the picture are my Habanero Jelly recipe (http://www.food.com/recipe/habanero-jelly-528054).
Provided by Late Night Gourmet
Categories Stew
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Bring enough water to cover the corn to a boil. Add a pinch of salt, and boil for 8 minutes. Extract the corn, but retain 4 cups of the water. Cut the corn from the cobs and set aside, retaining the cobs.
- Combine corn cobs, shrimp shells, water, carrot, thyme, and one onion in a large pot. Bring to a boil, then lower to a simmer for 4 hours. Strain contents of pot out to retain the stock.
- Meanwhile, preheat oven to 350 degrees F. peel yams until the purple inside is exposed. Cut into 1" chunks, discarding any parts that aren't purple. Toss with 2 tablespoons olive oil, salt, and Chinese Five Spice. Arrange on baking sheets so they aren't touching. Cook for 20 minutes or until softened somewhat. Remove from oven and set aside.
- While the yams roast, heat remaining oil in a large pot on medium. Saute onions until soft, about 10 minutes. Add peppers, galangal, garlic, ginger, and remaining chopped onion. Saute for about a minute, constantly stirring.
- Add shrimp to the pan, stirring occasionally to keep spices from burning. Cook both sides of shrimp for minutes, then remove from pan - leaving the ginger and other contents in the pot - and set aside.
- Add roasted yams to the pot, and stir to coat with the contents of the pan. Add stock. Stir, scraping up whatever sticks to the bottom of the pan. Lower to a simmer and cook for another 30 minutes, or until yams are soft.
- Pour contents of pot in a blender and puree. Use a spatula to scrape down the sides, since the mixture will be thick.
- Remove stems from mushrooms and slice in 1/4" pieces. Add to the pot and cook for 5 minutes. Add the corn, shrimp, and green onion and stir thoroughly.
- Serve with habanero jelly of this isn't spicy enough for you.
Nutrition Facts : Calories 335.2, Fat 8.8, SaturatedFat 1.3, Cholesterol 71.4, Sodium 1219.4, Carbohydrate 54.4, Fiber 8, Sugar 6.8, Protein 13.3
WHOLE ROASTED YAMS WITH MAPLE-ALLSPICE BUTTER
Categories Side Bake Thanksgiving Sweet Potato/Yam Fall Maple Syrup Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients in medium bowl. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)
- Preheat oven to 375°F. Lightly pierce potatoes all over with fork. Set potatoes directly on oven rack; bake until tender when pierced with skewer, about 1 hour. Cut cross in top of each potato. Using oven mitts to protect hands, squeeze potatoes gently in from sides, forcing crosses to open. Spoon 1 tablespoon butter into each potato. Serve, passing remaining butter separately.
AFRICAN YAM STEW
I made this last night and it was great! Very simple and very good for you. I tasted it before adding the lemon juice and I think that I liked it better without, but the recipe (from a nutrition book - Becoming Vegetarian) called for it, so I've included it below. I added some cooked tomatoes at the same time as the yams. I used 2 very rounded teaspoons of some Chinese Chili Garlic sauce I had in the fridge. I ate it with a dolop of yogurt. Nothing else needed, it's a complete meal. My boyfriend ate it with Pita though. I can't wait for the leftovers tonight :-)
Provided by Sandy in California
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 Tblsp of stock in a large pot. Add the onion and saute over medium heat for 5 minutes, adding more stock if necessary.
- Add the remaining stock, yams, chickpeas, rice and salt; simmer for 45 minutes.
- In small bowl, blend the peanut butter with 1/2 cpu of liquid from the stew to make a smooth paste. Stir into the stew along with the greens and cook for 5 minutes.
- Stir in the lemon juice, pepper and tamari or Braggs; add chili sauce to taste.
- Adjust seasonings and serve.
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