MOROCCAN LAMB AND BEAN SOUP

Serves 4; prep time 15 minute; cook time: 40 min; The prep time took me much more, because I run out of lentils and I had to select them out from a beans lentils soup mix.  Same day we had a snow storm so the question of buying lentils didn't came up. :))

It is a very good soup. It can be used as a main dish if more than 2 cups is pureed. I will make it again.

1 tbsp olive oil
1 lb bone-in shoulder lamb chops; I used what I had, some lamb steaks; trimmed of excess fat
1 large onion finely chopped; about 2 cups
2 tsp ground ginger
2 tsp ground turmeric
1 tsp ground cinnamon
1/4 tsp hot paprika
4 cups low-sodium, fat-free chicken stock
1/2 cup dried lentils
1 rib celery with leaves, finely chopped; about 1/2 cup
1 15.5 ounce can low-sodium diced tomatoes, drained
1 medium potato , diced; about 1 cup
1 15.5 ounce can low-sodium chickpeas, rinsed and drained
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh cilantro
kosher salt
freshly ground black pepper
1/4 cup nonfat Greek yogurt; optional

1. Heat oil in a large heavy-bottom pot over medium-high. Cook lamb chops for 2 to 3 minutes on each side or until browned. Remove to a plate and set aside.

2. Reduce heat to medium, add onion and cook, stirring occasionally, for 2 minutes or until soft. Mix in ginger, turmeric, cinnamon, and paprika, cook for 15 seconds. Add chicken stock and bring to a simmer. Scrape up any brown bits from the bottom of the pot and mix in. Stir in lentils and return lamb to pot. Bring to a boil, then cover and reduce heat to medium-low; simmer for 10 minutes.

3. Stir in celery, tomatoes and potatoes. Turn chops over, cover and cook for 10 minutes.

4. Add chickpeas, and cook for 10 minutes more. Remove soup from heat and place lamb chops on a cutting board. When cool enough to handle, remove meat from the bones and cut into 1/2-inch pieces.

5. Transfer 2 cups of the soup to a blender or food processor and puree until smooth. Return mixture to pot, along with the lamb. Warm soup, stir in parsley and cilantro, and season to taste with salt and pepper. Divide evenly among four bowls and serve each with a tbsp of Greek yogurt if desired.

Nutrition score per serving:
416 cal.,9 g fat (2 g saturated), 51 g carbs, 33 g protein, 13 g fiber, 37 mg calcium, 5 mg iron, 255 mg sodium

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH TOPPING

Thanksgiving is full of favorite dishes, and it’s the twists on those favorites that can make them stand out and become new favorites.


3/4 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon, divided
1 1/2 teaspoons ground ginger, divided
1/2 teaspoon salt
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 cup dried cranberries
6 tablespoons butter, cut up, divided
1/2 cup flour
1 cup chopped pecans
Heat oven to 400 degrees.
In large bowl, combine 1/4 cup brown sugar, orange juice, vanilla extract, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger and salt. Mix well. Add sweet potatoes and toss to coat evenly.
Spoon mixture into 9-by-13-inch baking dish. Sprinkle cranberries over the top and dot with 2 tablespoons butter.
Cover with foil and bake for 30 minutes.
Meanwhile, mix together flour, remaining brown sugar, remaining cinnamon and remaining ginger in medium bowl. Cut in remaining butter with a fork until coarse crumbs form. Stir in pecans.
After 30 minutes, remove potatoes from and stir gently. Sprinkle topping evenly over the top.
Return to oven, uncovered, and bake for 25 to 30 additional minutes, or until sweet potatoes are tender and topping is lightly browned.

Read more: http://cappers.grit.com/food/recipes/roasted-sweet-potatoes-with-cinnamon-pecan-crunch-topping-recipe.aspx#ixzz2JxrundRC

SWEDISH SOUR CREAM CAKE RECIPE

4 cups sifted flour
2 teaspoons baking soda
2 teaspoons ground cardamom
1 cup (2 sticks) butter, softened
2 cups sugar
2 eggs
1 3/4 cups sour cream
Confectioner’s sugar
Preheat the oven to 350°F. Butter and lightly flour a Bundt cake pan and set aside.
Sift the flour, baking soda and cardamom together. Cream the butter and sugar until fluffy, 3 to 5 minutes. Add the eggs, beat well.
Add the flour mixture and sour cream alternately to the butter mixture. Pour into the prepared pan.
Bake for 1 hour. Cool 5 minutes, then remove cake from the pan and cool on a wire rack. Dust the cake lightly with confectioner’s sugar.
— From Jane Will of New Hampshire and Barbara Laur of Minnesota

Read more: http://cappers.grit.com/food/recipes/sour-cream-cake-recipe-zkfz12zsmi.aspx#ixzz2Jxr5m8nx