Biscuits with the Boss - Scottish Shortbread

NYT shortbread recipe.  Rice flour is the key.  I top with colored sugar at Christmas.

New York Times Scottish Shortbread

2 cups all purpose flour

1/4 cup rice flour

1/4 cup sugar

1/2 tsp fine sea salt

1 cup melted and cooled unsalted butter (2 sticks)

Preheat oven to 350.  Line 8x8 inch pan with parchment paper.  Whisk together all ingredients except the butter.  Stir in the butter.  Press batter into pan.  Bake 40-45 minutes.  Remove from oven and sprinkle with sugar.  Cut while warm.  Let cool completely before enjoying.  

Martha's Mac 'n Cheese

My Southern kiddos love macaroni and cheese or as my 9-year-old refers to it -- pasta and cheese (so sophisticated!).  Although I do have to admit that the taste of bright orange Kraft macaroni and cheese tastes pretty darn good every once in a while, it doesn't compare to the flavor of home made. 

I have 2 macaroni and cheese recipes that I make on a pretty regular basis.  The first is my friend Martha's recipe (as in Martha Stewart...well, maybe friend is too strong a word).  It is delectable and definitely entree worthy.  For years, Anna requested that I make it on her birthday...it's THAT good.  

Martha's Mac 'n Cheese

I was first introduced to Martha's Mac 'n Cheese when we lived in Louisville.  A neighbor brought it to me right after I had given birth to Jon.  It was the most delicious cheesy concoction that Keith and I had ever tasted!  She gave me the recipe and I've been making it ever since.

Ingredients

8 tbsp butter, divided

6 slices good white bread, cut into cubes

5 1/2 cups milk

1/2 cup all purpose flour

1 tsp salt

1/4 tsp ground black pepper

1/4 tsp cayenne pepper

4 1/2 cups grated sharp cheddar (about 18 oz)

2 cups grated Gruyere (about 8 oz)

1 lb. elbow macaroni

Directions

Heat oven to 375.  Grease 9x13 baking dish.

Melt 2 tbsp butter and mix with cubed bread in a ziploc bag.  Set aside.

Bring large pot of water to a boil.  Cook macaroni for about 2-3 minutes less than the box calls for.  Drain and rinse with cold water.  Set aside. 

Using the large pot that you used for the pasta, melt remaining butter.  In the meantime, heat 5 1/2 cups of milk until it's warm.  When the butter begins to bubble, add the flour.  Continue to whisk while it bubbles for about 1 minute.  Slowly whisk in the warm milk.  Continue to cook, whisking constantly, until the mixture begins to bubble and thicken.  Remove from heat.  Stir in salt, black pepper, cayenne pepper, cheddar and Gruyere cheeses.  Stir in cooked macaroni and stir until combined.  Pour into prepared baking dish.  Sprinkle the buttered bread cubes over the top.  

Place in oven and bake uncovered for 30 minutes.  Let set about 5 minutes before serving.  

Holiday Moscow Mules - 2 Ways

4 ounces ginger beer, chilled

4 ounces cranberry fruit juice cocktail, chilled (must be cranberry juice COCKTAIL)

2 ounces vodka

1 tablespoon lime juice , freshly squeezed

1 cup crushed ice

fresh or frozen cranberries , for garnish

lime wedge , for garnish

Or another version

Fill large glass or copper mug with ice.  Add 3 oz vodka, then add

12 oz cranberry juice (Winter Wassail Punch from TJ works great).

Top with ginger beer.

Garnish with lime wedges.

Garlicky Butternut Squash Soup for Vitamix

 Super easy, especially in a Vitamix!

INGREDIENTS

1 large butternut squash (about 3 pounds), halved vertically* and seeds removed

1 tablespoon olive oil, plus more for drizzling

½ cup chopped shallot (about 1 large shallot bulb)

1 teaspoon salt

4 garlic cloves, pressed or minced

1 teaspoon maple syrup

⅛ teaspoon ground nutmeg

Freshly ground black pepper, to taste

3 to 4 cups (24 to 32 ounces) vegetable broth, as needed

1 to 2 tablespoons butter, to taste

INSTRUCTIONS

Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.

Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).

Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).

Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.

If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.

If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper.

NOTES

*HOW TO SAFELY SLICE YOUR BUTTERNUT SQUASH: You’ll need a sharp chef’s knife and a slip-free cutting board (place a lightly damp tea towel beneath your cutting board to keep it from moving around). Use the knife to cut off the tip-top and very bottom ends of the squash. Stand the squash upright with the thickest flat side as the base. Carefully slice through it from top to bottom to divide it in half (your fingers should never be in the blade’s way). Lastly, use a large spoon to scoop out the seeds and discard them.

MAKE IT DAIRY FREE/VEGAN: Substitute high-quality olive oil for the butter. It will make your soup taste luxurious and lightly herbal.

STORAGE SUGGESTIONS: Let leftover soup cool to room temperature before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

IF YOU ARE WORKING WITH AN IMMERSION BLENDER: Cook the shallot mixture in a large soup pot. Then add the scoops of cooked butternut squash, all 4 cups of broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.

Copycat Cracker Barrel Meatloaf - Ben's favorite

 My youngest loves meatloaf.  Like, out of all the delicious things I make, this is what he requests. I'm not a huge meatloaf fan; my mom's (may she rest in peace) meatloaf was not my favorite dish.  That said, I really do like this recipe.  It's tangy, moist, and flavorful.  My son will literally eat 1/2+ (y'all that's more than a pound!) of it whenever I make it. Hope your crew likes it too!

MEATLOAF

2 lbs ground beef

1 onion, diced

1/2 cup diced green/red/yellow (any will do) sweet bell pepper

1 1/2 sleeves (approximately 48) crushed Ritz crackers

1/2 cup shredded sharp cheddar cheese

3 eggs

1/2 cup milk

1 tsp seasoned salt

1/4 tsp black pepper

Topping

Heaping 1/2 cup ketchup

2 Tbsp brown sugar

1 tsp prepared mustard

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

In a small bowl, combine the ketchup, brown sugar, and mustard. Place to the side. This will be used later as the topping.

In a large bowl, combine the eggs, crushed Ritz crackers, cheese, milk, onion, bell pepper, seasoned salt and black pepper. Mix well.

Add in the ground beef. Mix well just to combine. Do not over mix.

Form into a loaf and place inside a baking pan or baking sheet lined with foil or parchment paper.

Bake at 350 degrees Fahrenheit for 30 minutes.

Remove from the oven and spread the topping over the meatloaf.

Bake for an additional 30 to 40 minutes or until the center is 160 degrees Fahrenheit.

Let it cool for 15 minutes before serving.

Favorite Salsa

Love this salsa recipe! I use a ton of ingredients from my garden and CSA box.  Recommend!

Favorite Homemade Salsa

4 large ripe tomatoes, quartered 

1 onion, peeled and quartered

4 garlic cloves, peeled and lightly crushed 

3 jalepenos, stemmed and seeded

1 bunch cilantro, lower stems cut off

3 Tbsp lime juice (fresh is better)

3 Tbsp ground cumin

2 tsp sugar

1 1/2 tsp salt

28 oz can crushed tomatoes

4.5 oz can diced green chiles

Directions:

Pulse all ingredients except canned crushed tomatoes and canned green chiles until chunky.  Note: Err on making it too chunky vs too fine.  Add in can of crushed tomatoes and can of green chiles.  Pulse a few times to combine.  Store in refrigerator up to 2 weeks (so good, it won't last that long).

BLT Pasta Salad

 I've seen this on TikTok.  Worth a try!  I'm likely to use a little tomato paste instead of tomato powder, tho.

TikTok BLT Pasta Salad

Ingredients:

1 lb of bacon, cooked until crispy, drained and chopped

2 heads of romaine, chopped

3 cups of rotini pasta, cooked, drained and cooled

1 to 2 cups of diced tomato

2 teaspoons of tomato powder (highly suggested but optional)

2 teaspoons of celery salt (or to taste)

1 tablespoon of dill (or to taste)

black pepper to taste

1.5 cups of mayo

Directions:

To cook your bacon, spread a pound of bacon on a cookie sheet, place in a cold oven and set temp to 350 degrees, after the oven reaches 350 degrees, bake for about 15 minutes or until the bacon is crispy, drain the bacon on paper towel, cool and chop.

Wash and chop 2 heads of romaine

Boil 3 cups of rotini, drain, rinse and cool

Mix the mayo with the tomato powder, celery salt, dill and black pepper.

Dice your tomatoes

Toss the salad, pasta and tomatoes together, then add the dressing, refrigerate for about an hour or longer, add the chopped bacon right before serving.

Creme Brulee French Toast

Made this baked French toast for brunch.  Everyone loved it!  I served it with whipped cream and strawberries.  Recommend!

Creme Brulee French Toast

Ingredients:

1/2 cup (1 stick) unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

1 (8 to 9) inch round loaf Challah bread

5 large eggs

1 1/2 cups half and half

1 teaspoon vanilla

1 teaspoon Grand Marnier

1/4 teaspoon salt

Directions:

In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Aunt Sharon's Wild Rice Fruit Salad

 My cabin is located where most of the country's wild rice is harvested.  When my Aunt Sharon brought up this recipe at our reunion last weekend, I had to get the recipe!  Sound's delish!

Wild Rice Fruit Salad

3 cups cooked and drained wild rice

1 16 oz can drained oranges

1 16 oz can pineapple chunks

1 cup grapes, cut in half

3 oz package of orange jello

Carton of Cool Whip

Mix rice and fruit.  Sprinkle with jello and stir.  Fold in carton of Cool Whip.  Chill.  Garnish with chopped pecans if desired.  Can also add sliced strawberries and maraschino cherries.  

Cousin Amy's Dill Vegetable Dip

 My cousin Amy brought this to a family get together.  It was delicious!

Dill Vegetable Dip

1 cup mayo

1 cup sour cream

1 tsp Accent

2 Tbsp dried minced onion

2 Tbsp parsley flakes

2 tsp seasoned salt

2 tsp dill weed

1 tsp Worcestershire sauce

4 drops Tabasco

Mix together, then refrigerate overnight.

Wonton Soup

 Quick wonton soup for 4!

Ingredients

20 wontons (Costco has fully cooked mini-wontons)

4 cups chicken broth or Trader Joe's miso ginger broth

1 cup water

1 Tbsp soy sauce

1 tsp sesame oil

3 green onions, sliced

Directions:

Pour one cup water, wontons, and soy sauce into a sauce pan and bring to a boil over medium-high heat.

Turn heat to low and cook until wontons are soft and tender.

Stir in the broth and sesame oil.  Simmer on low for 3-4 minutes.

Garish with green onions.

Best and Easiest Fresh Strawberry Pie

This is a super easy recipe for fresh strawberry pie that is way, way, way better than the gross red goo that you buy at the supermarket.  You must make this pie! (Note: It's even better with freshly picked strawberries!)

Fresh Strawberry Pie

1 quart strawberries, hulled (green stems removed)

1 9-inch pie crust, baked

1 cup sugar

3 tbsp cornstarch

3/4 cup water

Whipped cream for serving

Fill baked pie crust with 1/2 of the hulled strawberries.  Set aside.  Place remaining half of strawberries in a sauce pan with 1 cup of sugar.  Over medium heat, bring berries and sugar to a boil, stirring frequently.  Whisk cornstarch and water together in a small bowl. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour cooked strawberry mixture over berries in pastry shell. Refrigerate until chilled and set, at least 3 hours.  Serve with a dollop of whipped cream.

Herby White Wine Vinaigrette

Really light salad dressing that tastes great! 

White wine

2 fl oz

Fresh lemon juice

¼ cup(s)

Uncooked scallion(s)

¼ cup(s), minced

Sugar

1 tbsp(s)

Dijon mustard

1 tsp(s)

Olive oil

2 tsp(s), extra virgin

Fresh dill

1 tbsp(s), fresh, chopped

Fresh oregano

2 tsp(s), chopped

Mint leaves

2 tsp(s), chopped

Kosher salt

1 tsp(s)

Black pepper

¼ pinch

Shake all ingredients in a mason jar and serve. 

Call it Peach Cobbler or Peach Dump Cake...either way it's delicious and my son Jon's favorite

 My son Jon first tried this classic Southern dessert on a Boy Scout camp out.  It's been his favorite ever since. You can make it with canned peaches, but since we buy fresh peaches straight from the grower each summer, we make it from scratch.  Here's the recipe I use:

Peach Cobbler

4 cups peeled and sliced peaches

1/3 cup sugar

1/4 cup water

1 box yellow cake mix (I get mine at Aldi)

3/4 cup (1 1/2 sticks) butter, thinly sliced

Whipped cream or vanilla ice cream (my fave) for serving

Preheat oven to 350. Combine sliced peaches sugar in a bowl for 20 minutes.  Add water and stir.  Pour peach mixture into greased 9x13 baking pan.  Sprinkle dry cake mix over the peaches.  Arrange butter slices evenly over the cake mix.  Bake 30-40 minutes until the top is golden brown. Remove and cool.  Serve with whipped cream or vanilla ice cream.

Banana-Rum Old Fashioned

 Banana-Rum Old Fashioned

Ingredient Checklist

• 2 tablespoons (1 ounce) 100-proof bourbon (such as Evan Williams Bottled-in-Bond)
• 2 tablespoons (1 ounce) light rum (such as Campesino Silver X)
• 1 tablespoon (1/2 ounce) crème de banane (such as Tempus Fugit Spirits)
• 1 dash Angostura bitters
• 1 (2- x 1-inch) orange peel strip 

Mix with ice in shaker and serve with orange peel twist. 

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I crave this: La Scala Famous Chopped Salad

 La Scala Famous Chopped Salad by Gabrielle Quille

INGREDIENTS

1 head iceberg lettuce

1/4 lb salami

1/4 lb shredded mozzarella

1 1/2 cans chickpeas, drained

3 tbsp extra-virgin olive oil

2 tbsp red wine vinegar

1 tsp dijon

1/2 tsp salt and pepper

DRESSING

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tsp dijon mustard

1/2 tsp salt and pepper

1/4 cup grated pecorino romano

INSTRUCTIONS

Chop iceberg and salami into thin strips.

Whisk 3 tbsp of oil, 2 tbsp of red wine vinegar, 2 tsp of dijon, 1/2 tsp of salt and pepper in a bowl then toss in your chickpeas.

Add 1/2 cup of oil, 1/4 cup of red wine vinegar, 2 tsp of dijon mustard, 1/2 tsp of salt and pepper, and 1/4 cup of pecorino romano to a jar and shake well until it's emulsified.

Add iceberg to a large mixing bowl and add in 1/2 of your dressing and toss till the lettuce is coated. Taste and determine if you'd like to add more dressing. Then add in sliced salami and shredded mozzarella and toss again. Season with salt and pepper to taste.

Add marinated chickpeas to the bottom of a small bowl then pack in your salad. Top the bowl with a plate and flip it over using 2 hands then carefully remove the bowl and enjoy!

Quaker Oat's Original Vanishing Oatmeal Raisin Cookie Recipe Never Disappoints

 The only oatmeal-raisin cookie recipe you need is the original "Vanishing Oatmeal Cookie" recipe from Quaker.  I follow it as written.  Sometimes I add walnuts, sometimes I don't.  If the raisins are "back-of-the-cupboard" rock hard and old, I soak them in boiling water for about 15 minutes before using; just drain and use as usual.  Here's the recipe:

Quaker Oats Vanishing Oatmeal Cookies 

Ingredients

1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened

3/4 Cup(s) firmly packed brown sugar

1/2 Cup(s) granulated sugar

2 Eggs

1 Teaspoon(s) vanilla

1-1/2 Cup(s) all-purpose flour

1 Teaspoon(s) Baking Soda

1 Teaspoon(s) ground cinnamon

1/2 Teaspoon(s) salt (optional)

3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)

1 Cup(s) raisins

1 Cup chopped walnuts (optional) 

Cooking Instructions

Heat oven to 350°F (375 if you're using convection oven and doing multiple sheets at a time). In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins (add nuts if using); mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Note:

Variations: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

Homemade Taco Seasoning

 Making tacos but don't have a packet of seasoning mix? Never fear, you probably have the ingredients in your spice rack!  This recipe is super easy...literally takes longer to locate the spices than to make the seasoning.  Give it a try!  

Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1/8 tsp ground coridander (optional)

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon black pepper

Place all ingredients in a Ziploc.  Seal and shake to mix.  Store in a cool, dry place.   

Jennifer Aniston Salad

This salad reminds me of tabbouleh salad.  It's yummy.  Cook a full cup of bulger wheat for the recipe.  If making ahead of time, don't add the cucumbers and pistachios until just before serving.

Jennifer Ansiton Salad

3.5 cups cooked bulgur wheat (approximately 1 cup dry) 

2-3 chopped small cucumber

1/2 cup chopped parsley

1/2 cup chopped mint

1/3 cup chopped red onion

1/2 cup chopped pistachios

1 (15oz) can chickpeas, drained and rinsed (can also baked in the oven or air fried for some extra crunch)

Juice of 1 lemon

1/4 cup extra virgin olive oil

Salt & pepper (to taste)

1/2 cup crumbled feta

Mix salad ingredients.  Whisk together lemon and olive oil.  Season dressing with salt and pepper.  Fold into salad and serve. 

The Best Baked Salmon

I found this recipe for baked salmon on the Food Network website.  It was called "the best baked salmon" and they're not kidding.  I usually make a honey mustard salmon, but my kids told me they were sick of it, so I found this one.  It was excellent! I doubled the recipe because I had a large 3 lb salmon filet from Aldi (same size at Costco salmon filets).  The only change I made was that I used dried parsley instead of fresh (used about 1/4 cup for my doubled recipe)

Ingredients

2 tablespoons light brown sugar

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

1/4 cup panko breadcrumbs

1/2 cup parsley leaves, chopped

2 tablespoons unsalted butter, melted

1 1/2 pounds skin-on salmon fillet, preferably center-cut

1 tablespoon Dijon

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.

Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving. 

African Sweet Potato Peanut Stoup - Vegan, hearty and delicious!

This recipe was recommended by a neighbor.  It's from BudgetBytes.com.  Even if you're not vegetarian or vegan, try this soup.  It's hearty and filling, especially when topped with a scoop of rice. 

As usual, I sometimes change the recipe slightly to suit my needs (read: ingredients I had on hand).  I have used 2 medium sweet potatoes, unsalted chicken broth, JIF peanut butter, and spinach and it still tastes great!  

African Sweet Potato Peanut Soup

INGREDIENTS

1 Tbsp olive oil 

4 cloves garlic 

1 Tbsp grated fresh ginger 

1 sweet potato (about 1 lb.) 

1 medium onion 

1 tsp cumin 

1/4 tsp crushed red pepper 

1 6oz. can tomato paste 

1/2 cup natural style peanut butter

6 cups vegetable broth

1/2 bunch collard greens (4-6 cups chopped) 

OPTIONAL GARNISHES

1/4 bunch cilantro 

4.5 cups cooked brown rice

1/3 cup chopped peanuts 

INSTRUCTIONS

Peel and grate the ginger using a small holed cheese grater. Mince the garlic, and dice the onion. Sauté the onion, ginger, and garlic in a large pot with the olive oil over medium heat for 2-3 minutes, or until the onion becomes soft and translucent.

While the onion, ginger, and garlic are sautéing, peel and dice the sweet potato into 1/2-inch cubes. Add the sweet potato cubes, cumin, and red pepper to the pot and continue to sauté for about 5 minutes.

Add the tomato paste, peanut butter, and vegetable broth to the pot. Stir until the peanut butter and tomato paste have mostly dissolved into the broth. Place a lid on the pot and turn the heat up to high. Allow the stew to come up to a boil. Once it reaches a boil, turn the heat down to medium-low and allow it to simmer for 15-20 minutes, or until the sweet potatoes are very soft.

While the soup is simmering, prepare the collard greens. Use a sharp knife to remove each stem (cut along the side of each stem), then stack the leaves and cut them into 1/2-inch wide strips. Place the chopped collard greens in a colander and rinse very well

Once the stew has simmered for 15-20 minutes and the sweet potatoes are very soft, stir in the collard greens. Let the stew simmer for about 5 minutes more, then begin to smash the sweet potatoes against the side of the pot to help thicken the stew.

Finally, taste the stew and add salt or red pepper, if desired. Serve the stew with a scoop of cooked rice (about 3/4 cup), a few chopped peanuts, fresh cilantro, and a drizzle of sriracha, if desired.