Soup Vegetable Muffins

After making two giant pots of chicken soup, I had lots of soup vegetables, left over.  Rather than throw them out, I put them in the refrigerator, hoping I would think of something to do with them.  My husband is the hero and suggested patties and offered to get the muffin tins, for me.  Silly me asked him which he wanted, vegetable pancakes or muffins and he started to say the pancakes until I frowned and said, “They’re fried.”  Muffins of a type is what we got and they were definitely baked.

I am going to do my best to re-create this recipe .  It was one of those that I put ingredients in, as I thought of them.

Soup Vegetable Muffins


About 3 cups of assorted soup vegetables – carrots, onions, sweet potato, turnip, celery and parsnip.

1 cup potato starch

1 cup ground walnuts

(no seasoning since the soup had plenty)

2 eggs  (add more potato starch if you think the mixture is too wet.)

1-2 teaspoons dried parsley to sprinkle on top


Preheat oven to 35o degrees F.

Take cooked soup vegetable and put them through the food processor until you have a smooth blend.  There will be liquid from the soup even though you should drain it, first.

After removing it from food processor, drain again and put in a large bowl.  Add potato starch and eggs and mix well.

Spray muffin tins with olive oil and pour muffin batter into cups.  Bake at 350 degrees for about 25 minutes.

Believe it or not, you end up with a little wet but delicious “muffins”.  You can add anything you want to the recipe.

This is linked to  $5 Dinner Challenge       Real Food Wednesday

Sweet Potatoes and Dried Pears – Side

This turned out to be an incredible experiment.  It was one of my last-minute deals when I had to use up some produce, pronto.  I had a few sweet potatoes and no immediate plans for them.  We had come to the point that they were talking to me.

SP (sweet potato):  Why did you buy us?

Me: To eat, of course.

SP: So, why are we sitting in the corner of the hydrator with celery, of all things.  Don’t you know, we generally are not friends with celery unless you are making a savory salad and then their crunch makes them endearing.

Me:  Hmmmm, savory salad sounds good but I was thinking hot, a nice hot dish and sweet, not savory.

SP:  That is fine with us.  Just do it.  If you leave us any longer, we are going to get ugly and then you might throw us in the garbage.

Me:  Garbage?  Of course not.  You are the diamonds of the hydrator.  No garbage for you.

SP: Then, it is time to warm us up.  Do you have any idea how cold it is, in here?

Me; Refrigerators are supposed to be cold.

SP:  Then you live in one.  We want out. We want a nice warm oven or stove burner to live in or on.

Me:  I have had enough of your complaining.  You are off to become part of a dish with yummy honey and you had better like it.

SPs:  Cheering.

I knew, I wanted something really easy to do with these “fresh” sweet potatoes.  I did my thing and opened up the cabinet and saw honey and there was my recipe.  I also had taken out some dried apricots and pears, a short while before, so I removed the dried pears.  Here, you try it.

Sweet Potatoes and Dried Pears


2 – 3 medium large sweet potatoes, cut into slices about 1/2 inch thick

6 dried pear slices

1 tablespoon

2 tablespoons honey


Preheat oven to 400 degrees F.

In a casserole with about 1/2 inch water, layer sweet potatoes and dried pears.

Drizzle honey over them.  I did it by layer.

Bake at 400 degrees for 20 minutes.

Remove from oven and mix so that the top layer is now in the water.

Bake for another 10 – 20 minutes until sweet potatoes are cooked through but not falling apart.

The dried pear goes beautifully with the sweet potatoes but my guess is that almost any dried fruit or fresh fruit would also be delicious.

This is linked to Everyday Mom’s Meals      Savory Sundays    Cast Party Wednesday     Pennywise Platter

Have Leftovers – Make Soup

The softer, orange-fleshed variety of sweet po...

I had my meal plan in place, for tonight, until I looked into the refrigerator to find quite a few vegetables and fruit which would survive for a short time, if I didn’t use them, very soon.  The sweet potatoes, in particular were ready to get up and walk away.  Usually, I keep four sweet potatoes, in the house, and have plans for them.  This morning, there were six potatoes and I had no idea what to do with them.

I also found lots of leftovers sharing space with the sweet potatoes.  I decided quickly, leftovers would become the fare for, this evening and I would make a soup to go with the meal.

Emptying the refrigerator –  4 sweet potatoes, 1 apple,  container with some apple sauce, leftover vegetable soup.  Can you picture and taste my soup?

Apple Cinnamon-Sweet Potato Soup  (made in a crockpot)

4 medium sweet potatoes

1 cups water

2 cups vegetable broth

1 cup applesauce

1 apple, peeled and sliced

1 teaspoon sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon black pepper or to taste


Put liquids in slow cooker.  Add sweet potatoes and applesauce.  Cover and cook on low for three hours.

Add apple, sugar, cinnamon, nutmeg plus black pepper.  Cook on high for another hour.

Using an immersion blender, blend until the consistency you want.  Mine was smooth and creamy.

If I had cranberry pecan goat cheese, I would have crumbled it on top of the soup.

This soup had a distinct apple flavor to it and it was delicious.

Green Goddess Restaurant, New Orleans. Sweet p...
This is not my photo.


I have to admit an awful truth.  No, for me, it is a wonderful truth.  I make my menu for the week and it give a lot of thoughtbut what that menu really tells me, is what we are eating, not necessarily when we are eating it.  My intentions are pure and if I could follow my plans, throughout the week, I would but each week, something happens and necessity dictates changes must be made.

There are a number of reasons that this happens:

  • I could be in the grocery store, planning a quickie shopping, and I might meet two friends and we could have a long chat, standing in the aisle instead of a phone call.  Don’t you dislike those people who block the aisles?  Yeah, me too. Did I mention that each friend might be a separate conversation and a separate aisle?
  • I usually shop on my way home from school and on those days, I make it a point to leave immediately after the kids are on the bus and on their way home.  It could happen that three different teachers and my principal want to discuss something important, again separately.  Shopping is not a good reason not to meet with them.
  • I lost my car.  We park on the street……which street?  That is the problem.  There are about six different streets, I can park on.  I have a route, starting at street A and moving on through the other streets.  Since, some of these streets are one way, it means circling the neighborhood, which is more than those six streets.  If I don’t note, when I leave the car, where it is, at the end of the day, I stand helplessly, looking up and down the block, trying to replay my arrival at school, that day.  Let me assure you, I have always found the car.
  • I took my husband’s car.  I should really say, he took mine.  That leaves me with his, which is fine, except that it is a bland color and I have enough trouble locating the street, the car is parked on without the added problem of a dozen other cars, the same color.  I haven’t lost it, yet.
  • Of course, there is the one, most of us have, from time to time.  I didn’t buy the squash, the main ingredient, for dinner.  I ran out of flour for the pancakes.  No cheese — what can I sub for mac and cheese?

Trust, I could probably write a book about the subject but I want to share this recipe with you.  When, I chose shakshuka for our meal, I could not envision how eggs in tomato could be good but I am up to a challenge.  The bonus is that this is an easy and quick recipe to make, especially, if you cheat.  (Another one of my secrets….)  This turned out to be a great combination, the contrast of the eggs opposing the strength of the tanginess (I think I made that word up.) of the tomatoes, worked well.

Shashuka  adapted from the Hadassah Everyday Cookbook


2 tablespoons olive oil

1 medium onion, chopped

1 red pepper, chopped

1 15 ounce can diced tomatoes

1/2 teaspoon garlic powder

1 teaspoon paprika (I used half hot and half sweet paprika)

smidge of cayenne pepper

2 tablespoons tomato paste

4 eggs


Heat oil in a 4 quart saucepan.  Add onions and red pepper and saute until softened, about 6 minutes.

Pour tomatoes and juice into pot.  Add seasoning and tomato paste.  Bring to a simmer and stir occasionally.

I turned the heat higher, at this point, and dropped the eggs into the tomatoes and cooked until set, about 6 minutes.   Mine took a little longer because I got called away to Skype with my grandchildren.  This meant, my eggs cooked another 10  minutes but they were still soft.  So, it is 6 minutes unless you have grandchildren who Skype.  I, also did not baste the eggs with the sauce as directed.

Serve hot.  

If you want an accurate recipe, check the book, page 163.  

This is linked to the Link Party #15    It’s A Keeper


Ultimate Veggie Burgers

There are many recipes for meatless hamburgers.  I believe that most of them use beans as good tasting filler.  I chose to go the route of nuts.  I am not a nut lover but I do see how nuts improve almost any dish.

Today I made the Ultimate Veggie Burgers.  Hubby’s first reaction was, “They don’t taste like hamburgers,” followed by, “They taste good.”  I like them also.  There are no nuts, in them, but I taste something nutty about them.

Ultimate Veggie Burgers (adapted from Susie Fishbein)


3/4 cup carrot, shredded (I used food processor to shred)

3/4 cup sweet potato, shredded (1/2 sweet potato shredded in food processor)

1/4 cup water

1` 1/2 cup cooked brown rice (I used the mix in the photo)

8 crimini mushrooms, stems – trimmed (I was out of mushrooms so I skipped them.)

1/3 cup raw sunflower seeds

1/4 cup soy flour (or any flour – I had soy closest to me.)

1 heaping vegetable comsume powder (Don’t have and didn’t sub)

zest of one lemon

2 very leafy basil stems from my garden (No, you do not have to get it from my garden.  I am just so proud.)

3 sprigs oregano (ditto)

1/2 cup white beans, rinsed and drained

2 eggs

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

3 tablespoons olive oil (I used safflower-wanted to use up the bottle)

Serve on pitas or buns with tomato slices, cucumber slices and thin slices of red onion.


Place carrot and sweet potato in a small bowl.  Add water and cover loosely for about four minutes.

Place rice, mushrooms, sunflower seeds, soy flour, lemon zest in to food processor bowl with metal blade.

Remove leaves from basil and oregano stems and add to the food processor bowl.                                                                                                                                                                                                  

Pulse until everything is uniform but you can still see grains of rice.

In a medium bowl, mix together mushroom mix,

carrots, sweet potato, white beans, eggs, salt and pepper.

Using my ice cream scoop, I made my patties, flattening them down in the pan and squaring off the edges, pushing sides up to give depth to patties.

Heat the oil in a large skillet over medium heat.

Use one and one half tablespoons of olive oil for each batch, you are going to fry.

Put patties in hot oil and sear for 3 – 4 minutes, per side.

Serve as above

This is linked to Savory Sundays at The Sweet Details  Ms. enPlace

 This is linked to These Chicks Cook

Maple-Glazed Sweet Potatoes —- Bon Appetit

Usually, I have a few sweet potatoes in the refrigerator and add them to various dishes as called for.  In my opinion, sweet potatoes add to almost any dish.  They balance the savory and tart flavors nicely.  I was making a chicken dish for dinner and was about to make rice as my side dish and out of the corner of my eye, I saw those favorite sweet potatoes.  The rice will wait for another dinner.  Rice does not go to waste, in this house, nor does quinoa.

Needless to say, these easy to make potatoes are delicious.

Maple-Glazed Sweet Potatoes

adapted from Bon Appétit | November 2005


Ipomoea batatas, Convolvulaceae, Sweet Potato,...

Image via Wikipedia

1 tablespoon olive oil

2 sweet potatoes, peeled, cut into 1/2 inch chunks

seasoning of choice  (I keep seasoning blends such as Shwarma seasoning or Indian seasoning on hand)

1/8 cup pure maple syrup


Preheat oven to 400°F.

Spray 1 baking sheet with cooking oil.

 Place sweet potatoes chunks on baking sheet, spreading evenly. Spray with cooking oil.  Sprinkle with Curry seasoning Roast until almost tender, turning occasionally with metal spatula, about 35 minutes.

Drizzle maple syrup over sweet potatoes and toss to coat. Roast until sweet potatoes are tender and syrup is reduced to glaze and coats sweet potatoes, about 20 minutes.

This is so simple, it does not need to be written up but it is equally as good and is worth sharing.  This goes with almost any other food, fish, poultry, meat, salads, vegetarian and dairy.