The other night, we made this tasty soup at the Convent in the form of a stew, with pieces of chicken thighs cooked into it, and chunks of sweet potato left intact. We loved the flavor so much that we thought we’d create our own recipe in a meatless rendition, something to relish during Lent. The result was wonderful! You can taste each subtle flavor: roasted peanuts, sweet potatoes, coriander, ginger, and tomato – a very odd collection! But when put together, a velvety and beautiful soup is born.
It’s very simple to throw together and with a little bread, cheese, and salad, you have a complete meal. Enjoy!
Who isn’t attracted to a brand new bright colored cookbook with
gorgeous photos even if you aren’t a cook? However, my experience
has been that some of my best recipes have come from old and often
unattractive sources. This was the case with this simple but
delectable dish I had made to take to Thanksgiving Dinner.
A while ago while waiting to meet with someone in our retreat kitchen
I glanced through a faded well worn beige and black spiral bound
old favorite church cookbook. At the bottom of one page I spied a recipe for
onion pie. There was no story accompanying it, no explanations….
just these handwritten words sprawled across the margin “Out of this world”.
That was enough to hook me and pull me in. And I was not sorry.
It was one of the best decisions I’d made in a long time as everyone
at the dinner agreed.
This “easy as pie” dish is so well worth considering for the holiday
season whether its offered as an interesting side to a main meal, alone as a
light lunch, or a special dish to take to a Christmas buffet, all who try it will
agree that it is indeed “Out of this world”. You might even want to consider
giving it to a busy friend who comes home tired with little time to prepare a
dinner from scratch. It could be a much appreciated Christmas gift.