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Trying new ingredients

Last week I didn't have to travel so I cooked it up in the kitchen!  I've been trying tons of new recipes since fall hit.  

I've never been a big fan of sweet potatoes.  People gush over their sweet potato fries, etc. and I do not enjoy them.  But then I came across this Spicy Chipotle Sweet Potato Soup.  Chipotle?  I'll give it a try.  This actually turned out pretty amazing and it gave me a chance to use my blender, which I haven't used before and I got off craigslist about a year ago (at least).

(Yes, I added way more chipotle than the recipe calls for.)

Then I decided to try cooking kale (and farro for that matter).  I decided to try Melted Kale with Farro and it was a bust.  Pretty sure I didn't make it correctly.  I think I added too much broth because it was quite soupy.  It tasted good though so you bet I ate it all.  And strangely, it tasted better day 2 after I let it simmer for awhile.  Much less soupy.

Since we're talking broth...
Do you buy broth in a box or can from the store?  Personally, I like to use Better than Bouillon.  When I first heard about it I decided to give it a try because the person who told me said it was cheaper and has less sodium.  So I gave it a try a few years ago and I never went back.

I've made vegan cupcakes before (delicious) but never a vegan and gluten free recipe.  Why not?  I made pumpkin chocolate chip oat bars.

Yep, did you catch that?  I used my blender 3 times this week and I hadn't used it before this week.  I think that qualifies as a solid breaking in. (For the bars, I had to blend the oats.)

P.S. Have you heard of Yummly?  Check it out.


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1 7oz. can chipotle (the peppers in adobo sauce)
5 ish roma tomatoes
olive oil

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