It’s been three weeks since I was run off the road by a truck, but I’m thrilled to say, “I’m back!”
The past few weeks have been slow, in terms of recovery and rehabilitation, but I’m feeling strong, and I’m ready for The Horse Farm 100 next weekend! Thanks to each and every one of you for your calls, e-mail and kind words. I’ll be riding for you on Sunday!
While my body was badly beaten up, my hands and fingers were unaffected, so I didn’t stop cooking or baking during recovery. Actually, that was therapeutic, keeping my mind occupied and entertained.
One of the recipes I made was a delicious, low-fat Sweet Potato Bisque that’s only about 200 calories per serving. It’s a must-cook, since the weather is getting colder. Here’s my recipe:
Tina’s Sweet Potato Bisque
1 T canola oil
1 cup chopped white onion
2 t thyme
½ t cinnamon
½ t allspice
½ t salt
½ t black pepper
1 T sugar
1 lbs sweet potatoes (about 4 small),
scrubbed, peeled and cut into small dice
4 c chicken broth or stock
1 c evaporated whole milk
½ c fat free half ‘n’ half
In a large stock pot, heat the oil. Add the onion, thyme, cinnamon, allspice, salt, pepper and sugar. Saute the mixture until the onions are soft and golden, about 7 minutes. Add the sweet potatoes, stock, milk and half ‘n’ half, and cook at a low boil for 20 – 25 minutes, or until the potatoes are soft. Remove bisque from the heat and puree the soup until silky. This can be done in a food processor or blender. First, strain the soup and puree the solids, adding the soup a little bit at a time until the entire batch is smooth.)
Yield: 6, 8-ounce servings
This soup is so silky and satisfying; you’ll want to add it to your repertoire. Not to mention the sweet potato is a good source of nutrition.
Sweet potatoes are one of the best sources of beta-carotene, a substance your body coverts to vitamin A. Vitamin A helps strengthen immunity, maintains the health of your skin, eyesight is also a free-radical-scavenging antioxidant which might stave off certain cancers. Here’s a great beauty bonus: sweet potatoes are a source of vitamin B6, the nutrient that’s responsible for strong finger nails!
When buying sweet potatoes, look for firm, unblemished ones with a deep orange color.
Handle them with care to prevent bruising and store in a dry bin kept between 55-60 degrees F. If you refrigerate sweet potatoes, they’ll develop a hard core and less-than-desirable flavor when cooked. Be sure to wash and scrub them before cooking.
Sweet potatoes can be baked, boiled, fried, broiled, canned or frozen. They can even be cooked in the microwave oven, so there’s no excuse not enjoy this healthy vegetable!