Yamato, Organic Yam & Tomato Soup

A Couple of years ago I gave you a recipe called Yummy Yam Butternut Squash Soup which I had created for a family member who has gone Organic. They are firm believers that when you go Organic you will feel a lot better. So after I made this fabulous soup they requested that I create more, and I even got the privilege of going to there garden to see what was available. So because we are at the end of the summer season and the beginning of Fall we had  very few choices. I know, I have all ready posted another Tomato Soup Recipe last week, but this one is a lot different than Creamy Tomato Soup.

Yields 14 Cups

Organic Yam & Tomato Soup Ingredients:2 Organic Yams
1 Organic Onion
12 Large Organic Tomatoes or 10 Organic Large Tomatoes 1 Box Cherry Tomatoes Organic
3 cups Organic Vegetable Broth
1 cup Half and Half Organic
½ cup Organic Olive Oil

Equipment
 1 Large Cookie Sheet with Edges 12"X17"
 1 Knife to skin tomatoes or 2 forks to remove skin

Take Tomatoes and Core the stem and Bottom place on cookie Sheet. Next Chop Onion, Peel and Chop Yams and place on cookie sheet. Drizzle with ½ cup of olive oil and bake in oven at 350 degrees until skins are roasted and Yams have caramelized about 45 minutes .

Remove all skins from tomatoes.

Place all vegetables in Food Processor or Blender turn on and add 3 cups of Organic Vegetable Broth while on.

Next remove from food processor or blender and poor into large pot and head thoroughly then add 1 cup of Organic Half and Half.

Serve Warm with Grilled Cheese or my Bruschetta Goat Cheese Panini

Bon Appetite!

Enjoy,
Sheila Fretz

Beet Greens #gluten free and tasty

Do you like eating collard greens? Well I do and I hate to waste food. When I buy beets I never throw out the stems. I simply do this....

Cut the Greens away from the beets leaving a small amount of stem.

Place in sink or tub with Water and salt to kill any bugs.

Place in a pan with steamer and steam until wilted mine took about 5 to 7 minutes. Then coat with olive oil salt and pepper.

Last garnish with a little butter and toss until full coated serve with my fried chicken recipe which I will post later on next week.


Enjoy and Bon Appetit

Sheila Fretz

#Gluten Free Yummy Yam Butternut Squash Soup

I am always trying to come up with new recipes that I can post. Recently I was creating this recipe I had a garden full of vegetables one being Butternut Squash. So last Sunday I went off to the Local Farmers Market and picked up some Organic Produce so I could something Yummy and different. Yummy Yam Butternut Squash as a surprise. This way when myVegetable garden has fresh Butternut Squash I will have another fabulous recipe for my recipes.

Yam & Butternut Squash Soup

 Ingredients:
8 cups of Butter Nut Squash I large peeled and cut.
4 cups Yams
1 large onion Roughly Chopped
1/4 cup Olive Oil
Salt and Pepper to taste
4 cups Organic Chicken or Vegetable Broth
1 ½ cups Organic Half and Half
1 teaspoon Garlic Powder
1 teaspoon All Spice

Equipment:
1 12" X 17" Baking Sheet or Roasting Pan
1  Food processor 14 Cup Cuisinart
1 Large Pot


Chop and peels all vegetables and toss in Olive Oil then Roast in Pan at 350 degrees turning every 15 minutes for 45-50 min.

After finished cooking and vegetables are fully cooked and have that beautiful natural sugar coating of being brown and caramelized. Next Place the cooked Vegetable in Cuisinart Food Processor and turn on slowly adding broth. When completely blended place in large pot and add All Spice, Salt Pepper and Garlic, then stir in half and half and bring to a boil on stove top.
 
 
  Bon Appetite and Enjoy!!

  Sheila fretz