Gobble gobble

SIMPLElicious: Turkey soup with Sweet potato and collards

Already sick of turkey sandwiches? Looking for a gluten-free option? I thought I’d strike while the iron (and the soup) is hot and bang out this simple recipe while I enjoy its deliciousness. It would be great if you enjoyed it, too.

1 tbsp butter
1 red onion, julienned
2 bouillon cubes
2c diced sweet potato
water to cover plus 1 inch
4c julienned collard greens
a handful of stemmed fresh savory
2c chopped leftover turkey
liberal salt
fresh ground pepper to taste

Melt the butter in the bottom of a good-sized pot, and sauté the onion in it for about 10 minutes. Add a bit of salt to sweat the onions while they cook. Then add the sweet potato, bouillon cubes and water, and cook for about 20 mins. Once the sweet potato is cooked through, add the turkey, collards, savory, salt and pepper and heat it through. Voila! You’re done! Wheeeeeeeeee

Blackened Cherry-bomb Chili Hot Sauce

Blackened Cherry-bomb Chili Hot Sauce

I know, I know… I get spankings for being a terrible blogger (bends over)… Phew. Now that we have that over with, I did make the best hot sauce I’ve ever made recently. Cherry-bomb chilis procured from the farmer’s market, be still my heart!! Our long, hot Ontarian summer has elicited chilis that pack a serious punch. If you don’t want your version of this sauce to make your dinner guests jump out of their seats and make lip-smacking sounds while shaking their heads vigorously, feel free to increase the “diluting” flavours – roasted tomatoes and carrots. ☺

1 tbsp. ghee or olive oil
10-12 fresh cherry-bomb chilis
5 cloves of garlic, peeled
2 carrots, sliced and roasted
2 tomatoes, sliced and roasted
¼ cup olive oil
½ tsp. salt

Heat the ghee in a frying pan (it’s the best fatty substance for the job due to its ability to carry high heat and brown beautifully). Toss the chilis in whole and coat with the viscous ghee, and then let them sit on one side for a while to blacken before shifting their position in the pan. After 10 minutes, add the garlic and continue the blackening process. In the meantime, roast the carrots and tomatoes at 425° in liberal amounts of olive oil and salt. Once the chilis are sufficiently blackened (a.k.a. entirely), remove from heat and let them cool. Now is the time to don some gloves, or at the very least, cover your hands with plastic bags. Please learn from my mistake!
Slip the skins off of the chilis, de-stem and remove half the seeds – discard more if you want less heat. Blend the chili flesh with carrots, tomatoes, olive oil and salt. Serve over stir-fry, dal, curry, eggs or pretty much anything you want to lend this sweet, delicious heat all over.