Tomato and Peanut Soup with Sweet Potato and Chickpeas

1 tbsp oil

1 onion

2 tbsp fresh grated ginger

3 cloves garlic, minced

2 tsp chili powder

1 1/2 tsp cumin

1 tsp salt

4 cups soup broth

1 540ml can chickpeas

3 tomatoes, chopped

1 large sweet potato, diced

1 large carrot

1/4-1/3 cup peanut butter

1/4 finely chopped cilantro stems

1 handful spinach/chopped kale/swiss chard

Yogurt, peanuts, cilantro leaves, for garnish

Heat oil in large pot. Add onions, cook until soft. Add ginger and garlic, cook for 1-2 minutes. Add spices, cook for 1 minute. Add everything else except spinach, bring to boil. Reduce heat and simmer uncovered 20-30 minutes. Stir in spinach, cook 2-3 minutes until wilted.

Slow cooker: put everything except oil and spinach into slow cooker. Cover and cook on low 6 hours. Uncover, stir, break up chunks of sweet potato, and add spinach. Cover, cook 1-2 minutes for spinach to wilt.

Serves 8

Coconut Oatmeal Cookies

1 cup white sugar

1 cup brown sugar

2 eggs

1 cup butter, soft

2 tsp vanilla

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 1/2 cups flour

1 cup shredded coconut

1 cup oats

1/2 cup each white chocolate and butterscotch chips

Preheat oven to 350F.

In a large bowl, cream eggs, sugars, butter, and vanilla until light and fluffy. Add all dry ingredients, mix until combined. Drop by spoonful onto greased or lined baking sheet. Bake for 9-11 minutes, until set but not over-browned.

Gnocchi

7 potatoes, peeled and chopped
25g butter
1 egg
160g flour
S&P

Boil and mash potatoes.

Add rest of ingredients; mix well. Can be made into gnocchi or potato pancakes (stuffed!).

Turkey Salad

I made fantastic turkey salad sammiches today with leftover turkey! I only had dark meat, but I think that just works better. I'm sorry though, I don't measure anything, I just go by sight and taste.

Diced up turkey

Diced apple

Minced onion (I used yellow, but I think red would be better)

Diced pepper (I had orange, but yellow would work)

Mayo

White pepper

Allspice

Pinch of cumin

Pinch of chipotle

Lots of paprika (smoked paprika would be so good!)

Mix all together, let sit in fridge for an hour or so to let flavours blend.

Now, I just used bread, loaded it up, and popped it in the toaster oven. But it didn't quite have the texture this sammich needed. So I'd suggest either toasting the bread first, or grill it as you cook it. Either way, load up the bread, top with thinly sliced brie, and toast in toaster oven (or grill in a pan, though you might need a lid to help melt the brie). When cheese is nice and melted into the turkey mix, it's done.

Top with crushed up toasted almonds, and voila! *chef kiss*

(I know the picture isn't great, but ehn, I don't have the best phone camera lol)

Honey Ginger Sauce

Can't refind the website I got this from, but luckily I still had the word document open with the ingredient list (in bigger font so I can see it at the stove from the table lol).

½ cup honey

2 tbsp soy sauce

1 tbsp ginger

1 tbsp garlic

½ tsp chili powder (optional)

Put all ingredients in pan, bring to boil. Reduce heat to medium, cook sauce until reduced by half. Sauce will bubble up while cooking, so keep stirring.