Gourmet Sweet Potato Souffle

Source: All Recipies

Ingredients (to feed 6 people I halved this recipe)

•  3 1.2 pounds sweet potatoes, peeled and diced
•   1 tablespoon white sugar
•   1/2 cup butter, melted
•   3/4 cup white sugar
•   1 cup heavy cream
•   5 eggs

•   1/4 teaspoon ground cloves
•   1/4 teaspoon ground nutmeg
•   1/2 teaspoon ground cinnamon
•   1 teaspoon vanilla extract  
•   1 teaspoon Salt

 Directions

• Prep 20 m   
• Cook 1 h
• Ready In 1 h 20 m

1. Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside.
2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides.
3. Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish.
4. Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
5. Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature

Italian Sausage & Kale Soup

- 1/4 c. Extra virgin olive oil
- 1/2 lb mild Italian Sausage
- 1 med. white or yellow onion
- 2 carrots peeled and chopped
- 4 cloves garlic peeled and minced
- 2 tsp cumin
- 1 tsp curry powder
- 1/2 tsp thyme
- 1 28 oz can diced tomatoes (drained)
- 4 c. Vegetable Broth
- 2 c. Water
- 1 tsp salt
- black pepper (as desired)
- kale (ribs removed and chopped)
- juice from 1 medium lemon
- noodles of your choice (I like Ditali)

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup. In a separate pot boil some water and add the noodles. Cook noodles until aldente and set aside.
2. Once the oil is shimmering, add the chopped onion, sausage and carrot and cook, stirring often, until the onion has softened and is turning translucent, and sausage is almost or fully cooked. (It will finish in the pot.) Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
3. Pour in the vegetable broth and water. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. 
4. Add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking. 
5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. At this point I add my noodles. to my bowl verses the pot. if you add them to the soup they will absorb all of the britg if yiu have any left overs. So I keep mine separate. Serve immediately.