Sweet Potato Souffle

I think this one would be filed in my "Less College, More Grown-Up" pinterest board, but it is the holiday season, and it is definitely one of my absolute favorites around this time of year.  My mom makes it for all of our Christmas parties and holiday meals--I look forward to it all year long.  Honestly, it tastes more like a dessert than a main dish. Soooo goooddddd!

Sweet Potato Souffle
Serves 8-10

Ingredients:

• 3 cups cooked mashed sweet potatoes
• 3 eggs
• 1 cup sugar
• 1 tsp vanilla
• 1/2 cup milk
• 1/4 cup butter, softened
• Dash of Salt

Topping:

• 1 cup packed brown sugar
• 1/2 cup flour
• 1/4 cup butter, softened
• 1 cup chopped pecans

Directions:

To cook the sweet potatoes, wrap in tinfoil and bake at 500° for about an hour or until soft.

Combine potatoes, sugar, eggs, vanilla, milk, 1/4 cup butter and salt.  Beat at medium speed with mixer until smooth.  Spoon into a greased 2 quart casserole dish.

Combine brown sugar, flour, 1/4 cup butter, and pecans.  Sprinkle over top of potatoes.

Bake at 350° for 40 minutes

Tuscan Vegetable Soup

After a regrettably long absence from posting, I'm finally going to have some time to get back into it over the next few months. I guess technically I'm not a "College Girl" after graduating on saturday, but hopefully I'll be going to grad school in the fall, so I'm holding onto the dream.

I'm not a huge soup person, but my mom loves it.  She found this recipe in the sunday paper last year and apparently makes it all the time.  Now that I'm back for a few months, she asked for some help making it, and I thought I would share for those of you who enjoy something warm in these cold months.  According to the rest of my family it is really good.  According to the article accompanying the recipe it is only 150 calories per serving, and it is jam packed with veggies, beans, and tons of good things for you.  It is also easy to make, so if you like soup you should definitely give this one a try.

Tuscan Vegetable Soup
Recipe by Ellie Krieger (CookSmart, USA Weekend)

Yields 6 servings

Ingredients:

• 1 can (15.5 oz.) Cannellini or other small white beans (preferably low sodium), drained and rinsed
• 1 Tbsp. Olive Oil
• 1/2 Large Onion, diced (about 1 cup)
• 1 Medium Carrot, diced (about 1/2 cup)
• 2 Stalks Celery, diced (about 1/2 cup)
• 1 Small Zucchini, diced (about 1 1/2 cups)
• 1 clove garlic, minced (about 1 tsp)
• 1 Tbsp. chopped fresh thyme (or 1 tsp dried)
• 2 tsp. chopped fresh sage (or 1/2 tsp dried)
• 1/2 tsp. salt (or more to taste)
• 1/4 tsp. pepper (or more to taste)
• 4 cups low-sodium chicken or vegetable broth
• 1 can (14.5 oz.) no-salt-added diced tomatoes, with their juices
• 2 cups, lightly packed chopped baby spinach leaves
• Freshly grated parmesan cheese (optional)

Directions:

In a small bowl, mash half of the beans completely with a masher or the back of a spoon.  I used a small whisk. Then set them aside.

Heat the oil in a large soup pot over medium-high heat.  Add the onion, carrot, celery, garlic, thyme, sage, salt and pepper, and cook, stirring occasionally, until the vegetables are tender.  About 5 minutes.

Add the broth and tomatoes and bring to a boil.  Add the mashed and whole beans and the spinach leaves.  Cook until the spinach is wilted (about 3 more minutes).

Serve topped with Parmesan if desired