Tuesday, January 20, 2009

It wasn't my new years resolution

to abandon this blog...but in case you were wondering, one resolution was to rethink priorities, and that took a bit longer than I thought. So please forgive me for falling off the face of the blogosphere.

On an exciting note, I've been asked to join the Apartment Therapy DC team. If you don't know it, you should check it out. It's a nationwide site that gives home design inspiration through shop reviews, house tours, and fresh decor ideas. So...if you'd like to offer up your home to be showcased for the masses, send me a line and I'll make you (or at least your home) famous. I'll let you know when my first piece is posted.

In other totally unrelated news, we've been eating really well lately thanks to one especially delicious soup staple that's been on the Moss menu weekly for about a month. Like most of my recipes, this is an adaptation of a stolen recipe. The original comes once again from my pals, Alissa & Dan, fonts of all things beautiful!

Black Bean & Sweet Potato Soup with Spiced Shrimp, Corn, and Avocado
(sorry no picture, we've always been in too big a hurry to sit down and enjoy this deliciousness:)

-3 sweet potatoes, quartered
-2 cans black beans
-1/2 lb shrimp, cooked (omit for vegan version)
-1 1/2 cup frozen corn
-1 avocado sliced
-2 cans chicken broth (vegetable stock for vegan version)
-1 Tbsp. ground corriander
-1 1/2 Tbsp cumin
-1 yelloe onion chopped
-2 Tbsp olive oil
-lite sour cream or ff plain yogurt (optional)
-shredded chedder cheese (optional)
-lime juice (to taste, being a citrus fiend I use 3-4 limes)

1) boil quartered sweet potatoes until tender (easily pierced with a fork) I leave on the skin for more vitamins, but you prefer to skin them for a smoother taste
2)meanwhile, heat olive oil in a large saucepan over medium heat. Add chopped onion ans saute until tender and slightly translucent
3) add cumin, coriander, and cooked shrimp and toss until onion and shrimp are well, then reduce heat to medium-low and cook for 5 minutes stirring occassionally
4) If using, remove the shrimp (as much as possible) and set aside
5)when potatoes are tender, drain, and add to the onion mixture along with the black beans (you don't have to drain them), frozen corn, and chicken broth and increase heat to bring to a boil
6)reduce heat, let simmer for about 10 minutes
7) using a hand blender (my favorite), a potatoe masher, or transferring to a blender/food processor blend the soup to your liking. Mix in a portion of the lime juice (I use about 2 tbsp)
8) mix back in the shrimp if using, ladle into individual bowls topping each with cheese, sour cream, avocado, and squeeze of lime juice

Yum! This is such a hearty, delicious, comforting meal. We've had rave reviews. And it tastes even better the next day once all the flavors settle. Love leftovers. Thanks Aliss!
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