Sweet Potato Almond Chipotle Soup
INGREDIENTS:
4-5 large sweet potatoes, about 3 pounds
3 tablespoons canola oil, or butter
2 medium onions, diced
1/2 cup white wine
1 chipotle pepper in adobo sauce, finely minced, adobo sauce reserved
6 tablespoons ground almonds
6-8 cups vegetable or chicken stock, or water
1/4 cup maple syrup or honey, to taste
Slivered almonds, roasted for garnish
DIRECTIONS:
Preheat the oven to 375 degrees. Line a baking sheet with foil. Place the sweet potatoes on baking sheet. Bake until soft when pierced with a knife (more than 1 hour). Let cool. Peel and discard skin and rough chop.
Heat the oil or butter over medium heat in large, heavy soup pot. Cookthe onions 7 minutes stirring often or until translucent. Add the white wine. When the liquid has evaporated, add the chipotle and cook for 2-3 minutes.
Add the ground almonds and stir. Add the sweet potatoes and stir. Add enough cold stock (or water if using) to cover.
Turn the heat up to medium-high. Once boiling, reduce the heat and simmer, covered, for 15 minutes or until soft. Remove the soup from the heat. Using a hand blender, purée soup until smooth. Stir in the maple syrup to taste and season with salt and pepper. Garnish with roasted slivered almonds.
White Fish Espagnole Recipe
INGREDIENTS
- 1/4 cup olive oil
- 1/4 cup chopped onions
- 1/3 cup chopped green peppers
- One 15-ounce can stewed tomatoes, or 1 1/2 cups chopped fresh tomato
- 1/4 cup minced parsley
- 1 teaspoon dried marjoram
- 3 tablespoons dry sherry
- 1 pound cod, pollock, or another white fish fillets
- Salt and pepper, to taste
- 2 tablespoons butter or vegetable oil
DIRECTIONS
In a food processor or an electric blender, coarsely grind the almonds. Heat 1 tablespoon of the oil in a saucepan and stir in the almonds. Cook, stirring frequently, over medium heat, until the almonds are golden. Remove from the pan. Stir in the remaining 3 tablespoons of the oil, then add the onions and green peppers into pan; cook until soft, about 3 minutes. Stir in the stewed tomatoes, parsley, marjoram, sherry, and ground almond mixture. Heat through and keep warm. Season the fish with salt and pepper. Melt the butter in a frying pan and sauté the fish until golden and until the fish flakes with a fork. Transfer the fish to a platter and top with the almond vegetable gremolata. Accompany with stir-fried, cubed zucchini and hot cooked rice, if you wish.
Pasta with Cherry Tomatoes and Almond Pesto
Ingredients
- 1/2 cup sliced almonds
- 1 clove garlic
- 1 handful basil leaves, about 1 cup packed
- 3 tablespoons plus 1/3 cup olive oil, divided
- 1/3 cup grated Parmigiano-Reggiano or Pecorino
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 pints cherry tomatoes, halved
- 1 pound pasta, long or short
Directions
- Heat 1 tablespoon oil in a skillet and fry almonds until just pale golden, about 1 minute. Set aside
- Drop garlic into feed tube of processor with motor running to finely chop. Then add almonds, basil, water, and 1/3 cup oil and puree. Pulse in cheese and season to taste with salt and pepper.
- Remaining tablespoon oil to skillet and cook cherry tomatoes until juicy, about 2 minutes. Stir in almond pesto and season to taste.
- While tomatoes are cooking, cook pasta according to package in salted boiling water. Reserve a little cooking water then drain and toss with sauce. Add cooking water to moisten as desired.
Parsley Almond Pesto with Angel Hair
Ingredients
- 2 garlic cloves
- 2 cups flat-leaf parsley leaves (from 1 bunch)
- 2 cups finely grated Parmigiano-Reggiano (1 cup)
- 1/3 cup slivered almonds
- 1 tablespoon fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1 pound dried capellini pasta
Directions
- With food processor running, drop in garlic and finely chop. Stop motor and add parsley, cheese, almonds, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
- Put pesto in a large bowl. Cook pasta until al dente in a large pot of well-salted boiling water. Reserve 1 cup pasta cooking water. Whisk pasta cooking water into pesto. Drain pasta then add to thinned pesto with salt and pepper to taste and toss well. Serve with additional grated Parmigiano-Reggiano.
Spaghettini with Tomatoes, Anchovies and Almonds
Ingredients
- 1 1/2 pound(s) beefsteak tomatoes, cored and finely diced
- 1/4 cup(s) finely shredded basil leaves
- 2 scallions, white and green parts thinly sliced
- 1/2 cup(s) extra-virgin olive oil
- pinch(s) of crushed red pepper
- Salt and freshly ground black pepper
- 1/2 cup(s) salted roasted almonds
- 3 large oil-packed anchovies
- 1 large garlic clove, smashed
- 1/2 cup(s) grated fresh pecorino cheese, such as Fiore di Sardo plus more for serving
- 2 tablespoon(s) capers, drained
- 1 pound(s) spaghettini
Directions
- 1. In a large bowl, combine the diced tomatoes with the shredded basil, scallions, olive oil and crushed red pepper. Season lightly with salt and black pepper and let the tomatoes stand for 20 minutes.
- 2. Meanwhile, in a mini food processor, pulse the almonds with the anchovies and garlic until finely chopped. Add the 1/2 cup of pecorino cheese and the capers and pulse to combine.
- 3. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, shaking off the excess water. Add the pasta to the tomatoes along with the chopped almond mixture and toss well. Serve the pasta, passing extra cheese at the table.
