Pureed Winter Vegetable Soup:-
Ingredients:- 1 tablespoon vegetable oil, 1 medium onion, finely chopped, 1 clove garlic, minced, carrots sliced, 1 small fennel bulb, trimmed and diced, 2 can(s) (14 1/2 ounces each) chicken or vegetable broth, 1/4 teaspoon salt or to taste, 1/4 teaspoon coarsely ground black pepper, 3 medium purpose potatoes, peeled and each cut into quarters, 1/2 cup half light cream, Dill sprigs, garnish
Method:- In 5 quart saucepot, heat oil over medium heat. Add onion and garlic and cook 10 minutes or until tender, stirring occasionally. Stir in carrots, fennel, broth, salt, pepper and 3 cups water. Heat to boiling over high heat. Reduce heat to low cover and simmer 10 minutes. Add potatoes and simmer 20 minutes longer or until vegetables are very tender. In blender at low speed with center part of cover removed to allow steam to escape, blend vegetable mixture in small batches until smooth, pour it into a large bowl. Return mixture to saucepot. Garnish each serving with a dill sprig.
Maple Baked Beans:-
Ingredients:- 1 tablespoon vegetable oil, 1/2 pound smoked sausage, such as kielbasa, cut into 1/4 inch slices, 1 large onion chopped, 4 clove garlic finely chopped, 1 1/2 teaspoon paprika, 2 tablespoon Dijon mustard, 1/4 cup tomato paste, 1/3 cup apple cider vinegar, 2 cup low sodium chicken broth, 1 cup maple syrup, 3/4 teaspoon salt, 1/2 teaspoon fresh ground pepper, 1 pound beans, soaked overnight.
Method:- Heat oven to 350°F then heat the oil in a large ovenproof pot over medium heat after that add the sausage and cook until browned. Stir in the onion and garlic. Cook it until the onion becomes translucent then add the paprika, mustard, tomato paste and apple-cider vinegar. Cook for 1 minute. Add the broth, 2 cups water, maple syrup, salt, pepper and beans cover and bring to a boil. Place in the oven and bake for 1 hour. Remove the lid and continue to bake stirring every hour for 3 1/2 more hours. Serve warm.
Baking Sweet Potato:-
Ingredients:- Sweet potatoes 2 ½ cups, Eggs, beaten 2, Butter ½ cup, Nutmeg, powdered and cinnamon ½ tbsp each, White sugar ½ cup, Maida ½ cup, Milk ¼ cup, Vanilla extract 1 tbsp, Salt to taste.
Method:- Preheat the oven to 175 degrees C and then grease a baking dish. Take a bowl and mix the milk, sugar, eggs, vanilla, salt, nutmeg, cinnamon, sweet potatoes and butter in it. Mix together the flour butter and rest of the sugar. Add it over the potato mixture. Bake at 175 degrees C for around 40 minutes.
Creamy Celery Soup:-
Ingredients:- 1 large (about 2 pounds) bunch celery with leaves, 2 tablespoon(s) olive oil, 1 large onion, chopped, 1 tbsp fresh thyme leaves, Salt and coarsely ground black pepper, 1/2 cup white wine, chicken broth, all purpose potatoes, peeled and cut into 1 inch chunks, 2 cup water
Method:- Trim ends from celery stalks. Reserve a few celery leaves for garnish, wrap with plastic wrap and refrigerate. Slice celery stalks and remaining leaves crosswise into 1 inch pieces, transfer to colander. Rinse and drain well. In 5 1/2 to 6 quart saucepot, heat oil over medium heat. Add celery and leaves, onion, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook 20 to 25 minutes or until celery is soft but not browned, stirring occasionally. Add wine and cook 2 minutes or until wine is mostly evaporated. Add broth, potatoes and water to saucepot, cover and heat to boiling over high heat. Reduce heat to low, cover and simmer 10 minutes or until potatoes are very tender. In batches, ladle celery mixture into blender, cover it with center part of cover removed to allow steam to escape and blend very well until pureed. Pour puree into large bowl. Repeat with remaining mixture. Return soup to saucepot heat through. Ladle soup into tureen sprinkle with pepper and garnish with celery leaves.