almond butter

Clean Slate: Almond Chicken Soup with Sweet Potato, Kale, & Ginger

Leah Short — Sun, 22 Feb 2015 18:47:38 +0000

Oh if there’s ever been the perfect time for this soup. I’ve been stuck in my house since last Sunday thanks to an unreal ice storm plus snow in Nashville. I can finally see parts of my driveway peeking through the ice as it melts more and more. With temps below freezing, all I want is soup. Y’all know my love for odd flavor combinations, so I had to try this Almond Chicken Soup with Sweet Potato, Kale, and Ginger from the Clean Slate cookbook. Yep, it’s not only a big bowl of comfort, but it’s good for you!

So, how’s it taste?

I was really curious about how almond butter would work in a soup. I’ve had it mixed with savory before in this sandwich, but I couldn’t imagine how it would work in broth. It makes it incredible! The almond butter with the ginger makes this soup phenomenal! The original recipe in Clean Slate called for collard greens, but I subbed kale. Kale really stood up to the soup and didn’t get mushy. I had leftovers from the fridge and froze some as well, and both times the soup was just as good as when I first made it. I loved the texture of the smooth broth with the chunks of chicken and sweet potato. The squeeze of lime at the end brightens the dish. I can’t wait to make this one again!

The dishes you see in the pictures above are part of the Martha Stewart Collection white dishware available exclusively at Macy’s. Fantastic dishware for everyday use, plus they’re dishwasher and microwave safe!

Yield: 4 servings

Almond Chicken Soup with Sweet Potato, Kale, & Ginger

Ingredients:

4 cups chicken stock
1/2 yellow onion, finely chopped
1 garlic clove, minced
1 large sweet potato, peeled and finely chopped
8 oz. boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup chopped, trimmed kale leaves (or collard green leaves)
2 tbsp. minced peeled fresh ginger
coarse salt & freshly ground black pepper
lime wedges, for serving

Directions:

1. Combine stock, onion, garlic, and sweet potato in a stockpot, and bring to a boil. Reduce to a simmer, and add the chicken; cover and simmer 20 minutes.

2. In a bowl, whisk together almond butter and 1/2 cup of hot broth into a thick paste.

3. Add kale (or collard) and ginger to soup; bring to a boil, reduce heat and simmer, covered, 5 minutes. Stir in almond butter paste. Season with salt and pepper. Serve soup immediately with lime wedges.

per serving: 348 calories, 21g fat, 17g carbs, 26g protein, 3g fiber

*Nutrition based on using collards, not kale.

Source: Clean Slate by the editors of Martha Stewart Living

Disclosure: I received a copy of Clean Slate: A Cookbook and Guide: Reset Your Health, Detox Your Body, and Feel Your Best and the Martha Stewart Collection white dishware at no cost. All opinions expressed here are solely my own, as always. This post contains affiliate links.

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Apple, Almond, Cheddar, & Ham Sandwich

Leah Short — Mon, 29 Sep 2014 12:09:37 +0000

Yep, you read that right. It’s a ham and cheese sandwich…with apple and almond butter. Grossed out? I know it sounds extremely weird, and y’all know how I like the odd recipes, but this Apple, Almond, Cheddar, & Ham Sandwich isn’t all that weird, it’s delicious! The October issue of Cooking Light had a spread (ooo, pun!) about nut butters being more than just part of PB&J’s. They took a different kind of nut butter and paired it with unusual ingredients to make a sandwich. This one is the almond butter version. I was so intrigued, that I had to make it.

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Pra Ram Long Song

Leah Short — Mon, 19 May 2014 13:14:42 +0000

I don’t make a lot of Thai food at home, but I should. I love it and there’s so many great places in Nashville to enjoy it, so I guess I never think about making it myself. I love the combination of coconut milk, curry paste, fish sauce, and peanut butter. Ok, that sounds super gross when you break down the ingredients, ha! But seriously, the sauces get me every time. So good that I want to turn the plate up and drink it! I was thrilled when I came across Pinch of Yum’s latest ebook Everyday Healthy. I pre-ordered it and couldn’t wait for the release. The recipe I couldn’t wait to make was Lindsay’s take on Pra Ram Long Song. The sauce in the picture had me wanting to lick the computer screen and I loved that it was vegetarian. It’s basically veggies and rice covered in the most amazing creamy Thai coconut lime sauce, and it fit in my calorie budget…score!

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Soba Noodle Salad

Leah Short — Mon, 10 Mar 2014 15:32:14 +0000

I adore Giada De Laurentiis. Giada at Home is one of the few Food Network shows I still watch and I loved Everyday Italian. I couldn’t wait to get my hands on her latest cookbook, Giada’s Feel Good Food: My Healthy Recipes and Secrets. Plus I’m a sucker for any cookbook that lists nutrition information. I was a tad bit disappointed in the cookbook overall because I had to thumb through it several times to find a recipe that I really wanted to make. Out of the entire cookbook, only about five appealed to me. This Soba Noodle Salad stood out because of the dressing ingredients. Almond butter, soy sauce, lime, honey, ginger, wasabi. I had to have it!

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