I am feeling souper, thanks for asking.

My hubby was feeling under the weather today and I had all day to kick it in the kitchen. Fall is in the air. There was one obvious answer to what I should cook up for dinner tonight...SOUP!
After some perusing around the Internet to get my appetite going, I decided that I wanted to see what I could make with only the ingredients around the house I already had. No shopping allowed. I came up with a delicious hearty soup that will last us a few days. I will be sure to make it again. And again.

Indian Tomato Lentil

1-2 tbsp Olive oil
1 small onion, chopped
2-3 garlic cloves, chopped or put through garlic press
1 tsp garam masala
1 tsp turmeric
1 1/2 tsp cumin
1 chili (I used a mild one because we don't really like hot food), chopped
1/3 cup sliced mushrooms
1/3 cup white wine (optional)
1 28 oz can diced canned tomatoes or can crushed tomatoes (with their juice)
3/4 cup dried red lentils
1 can chicken or vegetable stock
salt and pepper to taste

1. Bring medium pot up to heat, add olive oil, onion, garlic and saute until translucent.
2. Add chili and saute a few more minutes.
3. Add garam masala, turmeric, cumin to pot. Stir to cover veggies and leave on heat until fragrant but not burned (about 2 minutes).
4. Throw in mushrooms and stir to combine. Let those saute a little bit. Deglaze the pot with wine. Cook off wine for about 1-2 mins.
5. Add tomatoes and their juice, red lentils and can of stock. Stir until well combined. Bring to a boil, then down to a simmer. Cover and let simmer for about 20 minutes. Salt and pepper to taste.
6. I like a soup that is both smooth with some identifiable chunks left in it. Before serving, I put about half of the soup in a bowl then used my immersion blender for the rest left in the pot. This is optional and depends on your preference.

This is really good with some Dal or garlic bread.

Sweet Goodness

One of my favorite restaurants is Blue Smoke, a BBQ joint in the city. They serve delicious sweet potato fries with this amazing maple dip. I decided to try to make some at home.

Sweet Potato Fries with Maple Dip (Blue Smoke style)
serves 2-4

2 large sweet potatoes, washed and dried, with skin still on, cut into wedges
olive oil
salt and pepper

For Fries:
1. Preheat oven to about 400.
2. Place prepared sweet potatoes on oiled baking tray. Drizzle olive oil, salt and pepper over top, toss with your hands.
3. Bake fries about 15-20 minutes. I suggest flipping them half way through so they get brown and caramelized on both sides.

Meanwhile, make dip:

1/3 cup sour cream (you can use plain yogurt for lower fat version)
1 tbsp (or more if you liked) of real maple syrup (don't bother trying this with the fake stuff!)
few shakes cinnamon
3 tsp powdered sugar

1. Mix above ingredients in a bowl. Season more to taste. Serve with warm fries. Enjoy!

Avocado Heaven

I admit it, I love avocados. I could eat them every day. Several of them. In one sitting. Happily.
Anyway, it is still hot here and I was hungry for something cold and refreshing for dinner.

Cold Avocado Soup
From Joy of Cooking

2 ripe Hass avocados, peeled and pitted (I used 2 1/2)
1 small garlic clove, minced
2 1/2 cups buttermilk
4 tsp fresh lime juice
1/4 tsp salt
dash black pepper

1. Put avocados and garlic into food processor. Process until smooth.
2. Add 2 cups buttermilk, lime juice, salt and pepper. Stir with a spoon (I transferred it into a large serving bowl at this point).
3. Refrigerate until cold. Add rest of buttermilk to thin out soup, to desired consistency. You could also use water to thin.
This could be garnished with a bit of lump crab, cilantro, sour cream or yogurt, or cooked shrimp.

Delish!