Spicy Sweet Potato and Coconut Soup

Materials:

• 2 lbs. orange-fleshed sweet potatoes (add more in you want a thicker soup)
• 1 Tbsp. vegetable oil
• 1 onion, chopped
• 1-(2 in.) piece fresh ginger root
• 1 Tbsp. red curry paste (add more to taste)
• 1-(15 oz.) can unsweetened coconut milk
• 3 c. vegetable broth
• 1-1/2 Tbsp. lemon juice
• 1 tsp. sea salt
• 1 Tbsp. toasted sesame oil
• 1/2 c. chopped fresh cilantro

Methods:

1. Peel & chop the sweet potatoes into even-sized cubes.
2. Heat the oil in a large soup pot over medium heat. 
3. Add onion and ginger and cook until tender, about 5 minutes.
4. Add vegetable broth and potatoes and bring to a boil. Cook until sweet potatoes are tender.
5. Stir in the curry paste and coconut milk. Bring back to a boil and the reduce heat and simmer for 5 minutes.
6. Use a hand blender to puree the soup. 
7. Stir in the lemon juice and season with salt.
8. Ladle into bowls and garnish with a drizzle of sesame oil and a sprinkling of cilantro.

Marbled Pumpkin Cheesecake (Just to make Thanksgiving a little more gluttonous)

Materials:

• 12 cinnamon graham crackers (each 5"x2.5") or 1-1/2 c. graham cracker crumbs
• 1 c. walnuts
• 3 Tbsp. butter, softened
• 4 -(8 oz.) pkgs. cream cheese, softened
• 1-1/4 c. sugar
• 1-(16 oz.) can solid pack pumpkin (not pumpkin pie mix)
• 1-1/2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground ginger
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1/8 tsp. ground cloves
• 4 lg. eggs
• 1-(1 oz.) sq. semi-sweet chocolate

Methods:

(Start early in day or day ahead)

1. In a food processor with knife blade attached, or in a blender at medium speed, blend graham crackers until fine crumbs form. 
2. In a 9x2.5" springform pan, with hand, mix graham crackers, walnuts and butter. Press mixture onto bottom and up side of pan to within 1 inch of the top of the pan. 
3. Preheat oven to 305 F. In a large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar.
4. With mixer at low speed, beat in pumpkin, cinnamon, nutmeg, ginger, vanilla, salt, cloves and eggs; beat 3 minutes, occasionally scraping bowl with rubber spatula. 
5. Remove 1/2 cup pumpkin batter to small bowl. Stir in melted chocolate until blended. 
6. Pour remaining pumpkin batter into pan. 
7. Spoon dollops of chocolate mixture onto batter.
8. With knife, cut and twist through mixtures to obtain marbled effect.
9. Bake 1 hour. Turn off oven; let cheesecake remain in oven for 1 hour longer. 
10. Remove cheesecake from oven; cool in pan on wire rack.
11. Cover and refrigerate cheesecake at least 6 hours or until well chilled.
12. Enjoy this low-calorie treat!

Stuffed Pork Chops (The super quick version)

Materials:

• Thick Cut Pork Chops
• Ready-make cornbread stuffing (seriously, this is tasty & quick)
• Salt & Pepper

Methods:

1. Make stuffing according to box directions. 
2. Butterfly pork chops.
3. Stuff the stuffing into the chops.
4. Season chops with salt & pepper.
5. Sear chops in pan with a little oil 2-3 min per side.
6. Place remaining stuffing in the bottom of a greased baking dish.
7. Arrange chops on top of seasoning.
8. Bake at 350 for ~30 min.
9. Serve with apple sauce.
10. Yum - quick & tasty.