Pumpkin, Sweet Potato, Leek and Coconut Milk Soup

INGREDIENTS

* 1 tablespoon vegetable oil
* 1 onion, finely chopped
* 1 leek, chopped
* 1 pound peeled and diced pumpkin
* 3/4 pound sweet potato, peeled and cubed
* 1 quart vegetable broth
* 1 1/4 cups light coconut milk

DIRECTIONS

1. Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
2. Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

Sweet Potatoes With Feta Cheese

INGREDIENTS

* 2 large sweet potatoes, peeled and sliced
* 1 (4 ounce) package tomato basil feta cheese
* 1 tablespoon balsamic vinegar

DIRECTIONS

1. Place the slices of sweet potatoes into a microwave safe dish, and add just enough water to cover. Cook for 10 minutes in the microwave, or until starting to become tender.
2. Preheat the oven’s broiler. Place the sweet potato slices onto a greased broiler pan. Slice the feta cheese the best you can, and place a piece on top of each potato slice. Drizzle balsamic vinegar over all.
3. Place under the preheated broiler for about 6 minutes, or until cheese is lightly browned.

Southern Sweet Potato Bread with Pecans

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1 cup white sugar
* 2 eggs, beaten
* 1/2 cup vegetable oil
* 2 tablespoons milk
* 1 cup cooked and mashed sweet potatoes
* 1 cup chopped pecans
* 1/2 cup golden raisins

DIRECTIONS

1. Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8×4 inch loaf pan.
2. In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
3. Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

Easy Masoor Daal

INGREDIENTS

* 1 cup red lentils
* 1 slice ginger, 1 inch piece, peeled
* 1/4 teaspoon ground turmeric
* 1 teaspoon salt
* 1/2 teaspoon cayenne pepper, or to taste
* 4 teaspoons vegetable oil
* 4 teaspoons dried minced onion
* 1 teaspoon cumin seeds

DIRECTIONS

1. Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
2. Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.

Indian Spiced Rice

INGREDIENTS

* 1 tablespoon canola oil
* 1 cup chopped onion
* 1 tablespoon minced fresh ginger root
* 1 clove garlic, minced
* 1/2 teaspoon ground coriander seed
* 1/2 teaspoon ground cardamom
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon ground cumin
* 1 1/4 cups dry jasmine rice
* 3/4 teaspoon salt
* 1/2 cup dry lentils
* 3 cups water
* 1 potato, peeled and diced
* 1 red bell pepper, chopped
* 1/2 cup green peas
* 3 tablespoons raisins
* 1 tablespoon butter (optional)

DIRECTIONS

1. In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently until they have softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg, and cumin. Cook for 3 minutes more, stirring frequently.
2. Pour the rice into the saucepan and saute the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the saucepan. Pour 3 cups of water into the pan, stir.
3. Place the potatoes into the pan. Bring the mixture to a boil, cover the pan and turn the heat to low. Cook for 10 minutes.
4. Place the bell pepper, peas, and raisins into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes, and lentils are tender. Stir in the butter, if you like. Serve and enjoy.

Okra Fry

INGREDIENTS

* 1 pound fresh okra
* salt to taste
* 2 teaspoons chili powder
* 3 tablespoons olive oil
* 1 pinch asafoetida powder
* 1/2 teaspoon brown mustard seeds

DIRECTIONS

1. Rinse okra and cut head and tail end off of each okra. Chop okra into small pieces.
2. In a small mixing bowl combine okra, salt, chili powder and asafoetida powder.
3. In a medium size skillet over medium-high flame heat oil, add black mustard seeds. Cook until they pop. Add okra mixture to skillet and cover. Let fry 10 to 15 minutes. Serve hot.

Okra Fry

INGREDIENTS

* 1 pound fresh okra
* salt to taste
* 2 teaspoons chili powder
* 3 tablespoons olive oil
* 1 pinch asafoetida powder
* 1/2 teaspoon brown mustard seeds

DIRECTIONS

1. Rinse okra and cut head and tail end off of each okra. Chop okra into small pieces.
2. In a small mixing bowl combine okra, salt, chili powder and asafoetida powder.
3. In a medium size skillet over medium-high flame heat oil, add black mustard seeds. Cook until they pop. Add okra mixture to skillet and cover. Let fry 10 to 15 minutes. Serve hot.