Moroccan Spaghetti Squash & Sweet Potato Soup

Spaghetti Squash & Sweet Potato Soup

The Vitamix is changing lives!!!   We are using this amazing machine at least two times per day, usually 3.  Today for example, breakfast was a fresh Apricot, Orange and Banana Smoothie!  Beautiful color and delicious too!

Apricot, Orange & Banana Smoothie

Apricot, Orange & Banana Smoothie

The Chef In My Head

Serves 2

1 cup ice

4 fresh apricots, pitted

1 banana, peeled

2 oranges, peeled

1 T. Nopolina (optional)

Place all ingredients in Vitamix in order listed,  Turn on and immediately turn to 10 on dial and switch lever to high.   Blend to desired consistency and enjoy!!  

Too easy and too tasty!!

Lunch today is the beautiful and creamy soup.  I am going to pretend that it is not expected to be over 100 degrees outside.  

After standing with the refrigerator door open for about ten minutes, this is what I came up with.  Man I love this blender, it was so worth saving up for.  Changing lives here....changing lives.

Moroccan Spaghetti Squash & Sweet Potato Soup

The Chef In My Head

Serves 6

1 3-4 pound spaghetti squash

1 large sweet potato, peel and cut into large cubes

1/2 large onion, sliced

2 cloves garlic, large dice

1/2 (4 T.) stick unsalted butter

1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne (or to taste)
1/2 tsp tumeric (optional for added nutrition and color)
3/4 teaspoon salt
fresh ground pepper
1/2 of an orange, peeled
2 cups vegetable broth



Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.


Place Sweet Potato cubes in microwave safe bowl and microwave on high power (100 percent) until tender when pierce with a fork, about about 4 to 5 minutes.



Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and onion and cook, stirring, until translucent, about 1 minute. Stir in spices and salt & pepper and remove from heat.  Add to Vitamix.


After Spaghetti Squash has cooled slightly, cut it in half, scoop out seeds and discard (or save to toast for garnish).  with a large spoon, scoop flesh of squash into Vitamix, reserving a small amount of "noodles" for garnish if desired.


Place cooked cubed Sweet Potato into Vitamix.  Toss in orange and 2 cups of Vegetable broth.  


Secure lid on Vitamix.  Turn on machine, turn dial to 10 and lever to high.  Add more Vegetable broth as needed.  Let machine remain running on high until you see a fair amount of steam escaping lid.


Pour into serving bowls, garnish and serve.


Unbelievably creamy and delicious!!

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Strawberries & Blackberries with Limoncello

Strawberries & Blackberries with Limoncello

I adapted this recipe from one of my favorite Food Network buddies, Ina Garten.  Oh yes, I consider her a friend, she's on my TV, therefore in my house more than most people or even my husband for that matter.  Yeah, we go way back.

I have made several versions of her original recipe many times and it always has rave reviews!  Don't think for a second that it's a girly kind of dish, the men all love it too.  I can't decide if it's the macerated fruit in the Limoncello or the amazing sauce with the lemon curd in it, you will have to decide for yourself.  It looks so wonderful if you can serve it in a clear dessert dish of some kind.  Come to think of it, the last time I made it and served it in wine glasses.  This time I used plain white coffee cups, just as good, but not as pretty, oh well.

Strawberries & Blackberries with Limoncello (adapted from Ina's Fruit Salad with Limoncello)

7 ounces Greek yogurt

1/3 C good bottled lemon curd

1 T honey

1/4 tsp pure vanilla extract

1 tsp grated lemon rind

2 C sliced strawberries

1-1/2 C fresh blackberries

2 T sugar

3 T limoncello liqueur

Fresh mint (optional for garnish)

For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, vanilla and grated lemon rind and set aside at room temperature.

For the fruit salad, carefully toss together the berries, sugar and limoncello.  Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur.

Serve the bowl of berries with a dollop of lemon yogurt on top.  Top each with a sprig of fresh mint.

Note:  I have prepared the berries and the sauce separately the day before and kept in the refrigerator until about an hour before serving.  Turns out great every time!

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