Sweet Potato Soup with Chicken and Pineapple

Sweet Potato Soup with Chicken and Pineapple

-3 sweet potatoes chopped

-1 medium onion

-3 chicken breasts cut into chunks

-3 tablespoons chili powder or fresh chili peppers chopped (2-3)

-3 tablespoons yellow thai curry

-1 tablespoon cumin

-4 cups of veggie/chicken broth

-4-5 lime leaves

-lemon grass chopped (about 2 tablespoons)

-coconut milk

-1/2 a fresh pineapple chopped into chunks

-3 tablespoons soya sauce or tamari

-lime juice (squeeze as serving)

-top with cilantro

-in a large pot (I use my dutch oven) on medium heat add chicken and onions.  When the chicken is cooked add sweet potatoes, allow to cook until soft.  Add broth, spices, and allow to cook until sweet potatoes are soft and break easily.  Then add coconut milk, pineapple and soya sauce.  Allow to cook.  Taste and add more spices depending on your own taste.  I simmered on low for about 3-4 hours, it was a chilly day in Toronto.

Pineapple Rice

Pineapple Rice

 

 (this picture is an old one of my pineapple rice, I forgot to take picture)

Ingredients:

3 cups basmati rice

1 ½ cups fresh pineapple in tidbits

2 green onions minced

2 small red chili peppers chopped

¼ cup cilantro chopped coarsly

2 tablespoons of coconut oil

2 cloves of garlic chopped

2 tablespoon tamari soya sauce

1 teaspoon sugar

Prepare basmati rice as per package set aside, in a bowl mix together fresh pineapple, onions, chili peppers, and cilantro. 

Heat coconut oil in frying pan, add garlic, cook until browned.  Add rice and soya sauce stir until rice coated with soya sauce.  Add the pineapple mixture with the teaspoon of sugar, heat and serve.

Stuffed peppers

Stir frying the veggies

This is the meat with the qunioa added

Bake in oven at 350 for 30 minutes than top with cheese and cook for 10 more minutes

So tonight I am making stuffed peppers with the left over taco meat from Friday night.  I made quinoa  in beef broth.  I stir fried the ingredients, with onions, chopped up peppers, my home made salsa and mixed in grated cheddar cheese, some cumin, chili powder, some tamari and half an avocado. Then I stuffed two red peppers and cooked with the rest of my home made salsa in the oven.  I blanched the peppers in boiling water for 2 minutes before stuffing.  Bake in oven for 30 minutes, top with some cheddar cheese cook for another 10 minutes and serve.