Provide a Dish or Two
Curried Carrot, Sweet Potato and Ginger Soup
Perfect for an appetizer
Serves 5 (1 serving = 1 ¼ cups)
Ingredients
- 2 tsp canola oil
- ½ cup chopped shallots
- 3 cups peeled chopped sweet potatoes (cut into ½ inch pieces)
- 1 ½ cups peeled chopped carrots (cut into ¼ inch pieces)
- 1 tbsp grated ginger
- 2 tsp curry powder
- 3 cups reduced sodium chicken broth
- ½ tsp salt
Method
- Heat oil in a large saucepan over medium-high heat. Add shallots and sauté for three minutes. Add sweet potatoes, carrots, ginger and curry, cooking for two minutes. Add broth and bring to a boil. Cover and reduce heat, and simmer for 25 minutes, or until vegetables are tender.
- Pour soup into food processor or blender and blend until smooth.
Mini Raspberry Tarts
An excellent alternative to the typical Thanksgiving pie
Makes 32 tarts (1 serving = 1 tart)
Ingredients
- 1 (16.5 oz) package refrigerated sugar cookie dough
- 1 (8 oz) package reduced fat cream cheese
- ¼ cup sugar
- Zest of an orange
- ½ tsp vanilla extract
- 32 raspberries
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Method
- Preheat oven to 350 degrees. Spray a mini-muffin tin with nonstick cooking spray. Divide sugar cookie dough in 32 pieces, coat hands in flour and roll pieces into balls. Press each ball into the muffin tin, making a tart. Bake for 11-12 minutes, until golden. Remove tarts and cool completely on wire rack.
- Combine cream cheese, zest, sugar and vanilla using a mixer. Spoon the mixture into the tarts. Top the tarts with one raspberry. Chill until serving.
