This is a delicious recipe that was originally published on weightwatchers.com.
- 10 medium sweet red pepper(s), halved, seeded and cored
- 1 tsp olive oil, extra virgin
- 1 cup(s), chopped uncooked onion(s)
- 2 tsp kosher salt, divided
- 2 tsp minced garlic
- 1 large uncooked sweet potato(es), peeled and diced
- 2 cup(s) reduced-sodium chicken broth
- 1 leaf/leaves bay leaf
- 1/2 tsp ground cumin
- 1/2 tsp paprika, smoked
- 2 Tbsp plain low fat Greek yogurt
- 1 tsp honey
- 2 tsp fresh oregano, chopped
Preheat broiler to high. Line two baking sheets with foil.
Spread peppers in a single layer, skin-side up, on prepared baking sheets; broil, one pan at a time, until skins are blistered and blackened, about 10 to 15 minutes. Wrap up peppers tightly in foil; set aside about 10 minutes, to steam and for skins to loosen. When peppers are cool enough to handle, remove blackened pepper skin with your hands (discard skin); coarsely chop peppers.
Heat oil in a medium saucepan over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add garlic; cook 1 minute. Add sweet potato, roasted peppers, broth, bay leaf, cumin and paprika; bring to a boil over high heat. Reduce heat to low, cover pan and simmer until sweet potato is soft, about 5 minutes. Remove bay leaf; stir in yogurt, honey and remaining 1 teaspoon salt.
Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches). Serve garnished with fresh oregano. Yields about 3/4 cup per serving.
- No Salt Added (Knorr Soup Base contains salt)
- Used on Main Menu
- NO savoury is added to seafood chowder
2 Bunches of Celery
2 White Onion
8 – 10 Carrots
1/2 pack Knorr White Sauce Mix
8 Cups of Water
2 Liters Cream
Pepper to taste
Seafood (2 large shrimp, 2 scallops, cod and salmon trimmings) per serving
For Chowder Base
- Dice and sautee celery, carrots, onions with small amount of oil until tender.
- Mix water and Knorr White Sauce Mix and add to vegetables
- Bring to a light boil
- Add potatoes and cream
For Individual Portion
- Steam Seafood (2 large shrimp, 2 scallops, cod and salmon trimmings) in a little white wine
- Add chowder base to finish, bring to a simmer and dish
- Garnish with 1 cooked mussel in the shell
This recipe originates from Huisgenoot Wenresepte 3 and was adapted for Canadian ingredients.
Frozen puff pastry or unsweetened shortcrust pastry 2 mid-sizeround pie dishes (pyrex) or a deeper square dish
1 packet of white/brown onion soup powder (In SA Pick n Pay No Name Brand works well)
250 ml sour cream
500 g fresh spinach (or 1 to 2 cups of frozen drained chopped spinach)
1 chopped onion
10 ml sunflower or olive oil
1 container (250g) smooth cottage cheese (use 1 250g tub of Philadelphia plain cream cheese)
3 eggs (beaten) salt, pepper and mustard to taste (both English mustard and dijon are lovely)
250 ml grated cheddar cheese
- Preheat oven to 375 degrees F
- Line pie dishes with pastry
- Mix soup powder and sour cream and let stand for 15 minutes.
- Wash spinach, place it wet in a large pot, cover and stem over medium heat until soft without adding any liquid. Take out, cut out hard stems and chop the rest of the leaves up. Skip this step if frozen spinach is used. Thaw spinach in stead and drain.
- Sautee onions in oil and blend with spinach.
- Add cottage/cream cheese, eggs, salt, pepper. mustard and 2/3 of cheddar cheese and blend well.
- Spoon the mixture into two pie dishes.
- Sprinkle the rest of the grated cheese on top.
- Bake pies 40 to 50 minutes until cooked.
This is a traditional side dish with Sunday dinner in Audrey and Tom White’s house in Twillingate.
1 cup flour
1/4 lb butter
pinch of salt
2 tsp baking powder
water (enough to make a thick paste a bit stickier than scone dough)
sugar (about 1 tbsp)
- Mix dry ingredients.
- Crumble butter into dry ingredients.
- Slowly mix the water in until the right consistency is reached.
- Press into a round cake pan.
- I’ll have to ask again how long to bake, but I guess about 15 minutes at 375° C – similar to scones.
- Place on cooling rack and cut into slices.
- Serve with Sunday dinner (roast chicken, turkey or beef) and of course GRAVY!
- Pumpkin Pie / Pampoentert
This is one of my favourite “feel good” recipes. It is perfect for tea time, as a dessert, a main dish or for the Thanksgiving table. Of course, it is totally legitimate to have leftovers cold the next morning for breakfast. My friend Darlene Scott tried this recipe and sent me this photograph.
3 k gaar butternut
1 k room
1 k melk
3/4 k meel
3/4 k suiker
2 t bakpoeier
1 t sout
- Meng droë bestanddele.
- Klits eiers, melk en room.
- Voeg by meel.
- Roer butternut by.
- Giet in gesmeerde bak.
- Strooi laag kaneelsuiker oor.
- Bak teen 180° C tot gaar.
3 Cups Cooked Butternut Pumpkin
1 Cup Cream
1 Cup Milk
3/4 Cup Flour
3/4 Cup Sugar
2 teaspoons baking powder
1 teaspoon salt
cinnamon sugar to sprinkle on top
- Mix dry ingredients.
- Beat eggs, milk and cream.
- Add to the dry ingredients.
- Add mashed pumpkin.
- Pour into greased oven dish.
- Sprinkle a layer of cinnamon suger on top.
- Bake at 180° C until cooked. (The edges will start to brown and the centre is firm).