COOKING LIGHT Your Complete Healthy Eating Guide by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2015-07-24T20:30:00+00:00

1 tablespoon olive oil

1 cup chopped onion

2 pounds sweet potatoes, peeled and cubed

1 tablespoon minced peeled fresh ginger

4½ cups unsalted chicken stock (such as Swanson)

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon ground cinnamon

1 (15-ounce) can unsalted cannellini beans, rinsed and drained

½ teaspoon crushed red pepper

6 tablespoons unsweetened coconut flakes, toasted

6 tablespoons pumpkinseed kernels, toasted

1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes. Add potatoes and ginger; cook 2 minutes. Add stock, salt, black pepper, cinnamon, and beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

2. Place half of sweet potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening in lid with a clean kitchen towel (to avoid splatters); blend until smooth. Place pureed sweet potato mixture in a bowl. Repeat procedure with remaining sweet potato mixture. Stir in red pepper. Divide among 6 bowls; top evenly with coconut and pumpkinseed kernels.

SERVES 6 (serving size: about 1½ cups soup)

CALORIES 311; FAT 9.8g (sat 3.8g, mono 3g, poly 1.8g); PROTEIN 12g; CARB 46g; FIBER 9g; CHOL 0mg; IRON 3mg; SODIUM 287mg; CALC 95mg

FARRO STUFFING WITH BUTTERNUT SQUASH, RED ONION, AND ALMONDS

Hands-on: 15 min. Total: 40 min.

Earthy flavors and starchy comfort come from whole-grain farro, not bread, in this nontraditional stuffing. You can assemble up to two days ahead. Take out of the fridge, let stand at room temperature 45 minutes,and then bake at 350° for 25 minutes or until thoroughly heated. Stir in about 1 ounce cheese, such as Gruyère, to turn this hearty side into a main.

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