Sweet Potato Kale Chicken Soup

This is a recipe I made tonight after seeing some prepared soup at the store and being disappointed that they were almost out. Also that one small container would be six dollars was a deterrent to my shopping savvy. Now, that cost isn’t much, but to feed five, it’s not a terrific quantity. I quickly turned to the produce section and selected a bunch of fresh Kale, 2 Sweet Potatoes, an onion, and a small package of boneless chicken and went to the cashier determined to try my own hand at something new. About five dollars later, a loaf of garlic bread also somehow made it with me, so an extra $1.50 was spent, we were on our way home.

Here is what I made, and it turned out excellently. If you try to make it, let me know how it turns out for you.

Sweet Potato Kale Chicken Soup


1 lb. Boneless Skinless Chicken Breast or tenders, diced into small chunks

2 large Sweet Potatoes, peeled and diced into 1/4” sized cubes

1/2 Yellow Onion, diced

2-3 cups chopped Kale

1-2 T Olive Oil

4 Cloves of Garlic, crushed

1/2 tsp Nutmeg

1/8 tsp Ground Cloves

1 T Dried Basil

2 T Sugar


salt to taste

2 T Chicken Bullion (alternately use 2 cans chicken broth and decrease the water)

2 liters water

pinch of Turmeric (optional for color)

(Optional: 1 12 oz package of tortellini or other pasta)



In a large Soup pot over medium heat, put oil, onions, chicken, and sweet potatoes. Sauté about 15 minutes or until chicken is cooked. Add in Garlic cloves and stir.


Next mix in the nutmeg, cloves, basil, sugar, pepper, and chicken bullion. Stir and then add the Kale to the pot. Cover with Water and stir. Add the pinch of turmeric. Allow the mixture to come to a gentle boil, turn heat to low and simmer for anther 15 minutes.


Meanwhile, in a separate pot boil water for the pasta or tortellini. Cook until done according to package directions. This will be kept separate until the soup is served.

When serving, first scoop a portion of the pasta into the bowl and then top with the soup.


Note: I was able to make a full pot of this soup for about $5, given that the seasonings were already on hand. It’s a great, 30 minute meal for low cost that I know is a healthy recipe for my family. They all loved it and licked their bowls clean. Plan a little extra time for cutting up and washing the vegetables. Excellent with a slice of Italian bread or crusty roll.


Recipe: Orange Ginger Beef

It has been sometime since I’ve posted a new recipe. Over the past two weeks I’ve made this dish a few times and thought it is worth sharing. We’ve all tried to make stir-fry at home and found it a little dry, or at least I have many times. So, I’ve been working on a solution for it to taste more like restaurant Chinese food, and this one works pretty well. We have (kids included) loved it and I hope you will too.


Orange Ginger Beef

1-2 teaspoons oil
1 pound tender beef, cubed into 1/4″ pieces
2-4 tablespoons soy sauce
1 teaspoon orange extract
Juice of half a lime
1/4 cup cornstarch
1 teaspoon ginger (ground)
3 tablespoons brown sugar
1/4 teaspoon of cumin
Black pepper to taste
1/2 teaspoon garlic powder
1 teaspoon onion powder
2-3 cups water
One medium bag of stir-fry frozen vegetables

Cooked rice or noodles to serve.
Crushed red pepper flakes and additional soy sauce.

Heat oil in large Skillet. Add the beef, then add the cornstarch and stir well. Next add in all seasonings, sauce and lime juice. Sauté until the meat is done, then add in the frozen vegetables and continue to stir.
Lastly add the water into the pan and stir gently allowing it to mix with all of the other ingredients.
Simmer for another five minutes and allow the liquid to thicken. Add more soy sauce to taste if needed.
Sprinkle with a few crushed red pepper flakes before serving if desired. Enjoy!

Sauce and writing again

So, I have made minor attempts at blogging on my own with not to much commitment to it. This time around, I’ll try to be consistent. At least as consistent as a wife, mother, and homemaker can be. Mainly this will be about my cooking endeavors. Which I currently have quite a few as I am living where I cannot go to the store and buy pre-made foods. Another reason I’ve been contemplating writing about cooking is because of a good piece of advice my husband, Servy, gave me. He said something like, “if you added patience, your cooking would go from being awesome to being over the top.” Now I know he is honest, because he has been eating, and enjoying, my cooking for 7+ years.

I’m going to start off with something simple. Homemade Spaghetti Sauce. Some call it Bolognese, because it has meat, we will stick with my simplified, non-gourmet names.
I love this recipe because it doesn’t need to simmer for hours to have a great flavor. I also love the smell of the garlic and onion sautéing. On a side note- the beef in Mongolia doesn’t always taste the way I would expect beef to taste, but this recipe always mutes whatever the odd flavor is to make a delicious meal that we all enjoy.

Meat Sauce-

1 tbsp oil
3 Garlic Cloves- don’t skimp and use dried- crushed
1 small white or yellow onion- diced
1 stalk of celery – diced
1 lb lean ground beef
1 tbsp dried Oregano
2 tsp dried Basil
1 tbsp salt
2-3 tsp black pepper
1 tbsp dried parsley
1 large (14oz) can tomato paste
1 can (14oz) crushed or chopped tomato
1 can (fill up tomato paste can) water
2 tsp sugar
2 tbsp lemon juice
1 splash of Worcestershire sauce
1/2-1 tsp ground nutmeg
More salt to taste.

In a saucepan heat oil over medium heat. add garlic, onion and celery and lightly brown.
Add in beef, and dried herbs. Sauté until lightly browned.

Add in cans of tomato and 1 can of water.
Allow to simmer a few minutes. Add in lemon, Worcestershire sauce, sugar and nutmeg.
Simmer another 15 minutes and serve over favorite pasta. Top with Parmesan if desired.

Here are the types of canned tomatoes I use. Usually one is a crushed or whole tomato in it’s own juice. The other is a can- or two smaller cans- of tomato paste, the thick kind. I’m fortunate sometimes to find ones that seem Italian perhaps.