Sweet Potato Chili

4 med - small sweet potatoes diced (or two large,about 2 cups)
1 large onion diced
2 tbsp chopped garlic
1tbsp olive oil
2 tbsp chili powder
1 tbsp cumin
1/2 tsp pepper
1 tsp salt
1 cup beef broth
1 cup water
1 (15 oz) can of tomato sauce
1 small can of chopped green chilies
2 tbsp brown sugar
1 can black beans (rinsed and drained)
1/4 c chopped cilantro
2 tbsp lime juice or the juice of 1 lime
1/4 tsp ground red pepper (opt.)

In a large pot heat oil and add onions, saute until tender. Add garlic and saute until soft, but not brown. add the chili powder, cumin, pepper, salt and sweet potatoes, stir to combine. Add the cups of water and broth. Simmer for 15 minutes. Add the tomato, brown sugar, beans and green chilies and then simmer for another 10-15 minutes. Take off heat, stir in the cilantro and lime juice, serve with tortilla chips and enjoy.

Cauliflower Soup

2 heads of cauliflower, chopped fine
2-3 carrots chopped fine
2 celery ribs chopped fine
1 onion chopped fine
4 tsp garlic chopped
1/2 c. butter
olive oil
flour
6-8 c. chicken broth
2 c. milk
cheddar cheese
salt and pepper

Saute onion in olive oil and butter. Add carrots and celery and cook until soft with a little gold color, remember color makes it taste good! Add cauliflower and garlic and continue to saute. Add maybe 1/4 c. flour and mix to coat. Cook for 2-3 minutes. Pour in chicken broth and cook until cauliflower is tender, about 10 minutes. Mash with a potatoe masher or simply leave this soup chunky. Stir in 2 c. milk and top each bowl with a sprinkle of cheese! serves 6. 

Irish Potatoes

• 2 pounds cabbage, shredded
• 2 cups water
• 4 pounds potatoes, peeled and quartered
• 2 cups milk
• 1 cup chopped green onions
• Salt and coarsely ground pepper to taste
• 1/4 cup butter, melted
• Crumbled cooked bacon and minced fresh parsley

• In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.
• Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm.
• In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley. 12-16 servings.

this is either a good side dish or a half of dinner with another meatless side dish like rice! 

Veggie (or Chicken and Veggie) Curry

1-2 chicken thighs, cut into chunks(optional)
3-4 Tbsp curry powder (adjust depending on how spicy you like it)
1 Tbsp dry ginger (or 4 Tbsp fresh, finely chopped)
1 Tbsp garlic powder (or 4-6 garlic cloves, minced)
1 large onion, chopped
1 large sweet potato, peeled and cut into small chunks (or two if omitting the chicken)
1 apple, diced
2 carrots, cut in small chunks (or 3 if omitting chicken)
2 celery stalks, chopped (or 3 if omitting chicken)
4 Tbsp  cornstarch
1 Tbsp sea salt
1-2 Tbsp maple syrup or sugarless sweetener
2 1/2 cups chicken broth
1-2 cans (14 0z) coconut milk (adapt to your tastes)

Cut, chop, and prepare all your ingredients as described above and throw together in your crockpot. Turn crockpot on low for 4-6 hours. Stir on an hourly basis until fully cooked. You may desire to thicken further with additional flour or arrowroot powder or remove the lid during the last hour so some of the liquids can simmer off. Serve over a bed of brown rice and enjoy!

this is my modification of a curry I found online that we are gonna try soon!