Why Sweet Potatoes Rule

The sweet potato
It's completely versatile
My new role model

Is there anything better in fall than sweet potatoes? I use them for fries, as a pureed side dish, in stir fry, pie, or just baked and split open with cinnamon and butter as a side or a meal.

In addition to being super-nutritious, they taste decadent and sinful. What could be better? (Okay, uninterrupted sleep, free babysitting, a date with Colin Firth - but who's counting?)

I admit that their versatility and overall appeal make me feel a little inferior, especially when you consider that the sweet potato has rougher skin and a more lumpy appearance than I do, yet it's still so delicious, I can't hold a grudge. Heck, in Jackson, Mississippi, my hometown, the sweet potato has even developed a cult following of "Sweet Potato Queens," who show up in the annual St. Patrick's Day parade.

A friend of mine served a dish similar to this several years ago where butternut squash played the leading role. That was very memorable, and since then, I've played with many variations. But since a sweet potato was what I had in my pantry yesterday, this is the result. Even my eight-year-old liked it!

Baked Rigatoni with Sweet Potato and Leeks
l lb. of rigatoni, cooked al dente
1 tablespoon olive oil
1 1/2 cups sliced leeks
2 cloves garlic, minced
1/4 cup dry white wine
1 large sweet potato, cut into 1/2-inch dice
4 cups fresh baby spinach
1 cup shredded Fontina cheese

As you cook the pasta, steam spinach in a basket above boiling water for 2 minutes, or plunge briefly into hot pasta water to blanch. Set aside.

Heat olive oil in large skillet. Add leeks, garlic and sweet potato and saute for 3-5 minutes, stirring occasionally. When leeks begin to brown, deglaze with white wine. Reduce heat and simmer until sweet potatoes are tender.

Combine pasta, sweet potato mixture, spinach and shredded cheese in a large bowl, then spoon into a 9x13 casserole dish coated with cooking spray. Bake at 350 for 25-30 minutes, until cheese is thoroughly melted and pasta is warmed through.

Chicken Soup for Grown-Ups!

Chills. Fever. Aching.

No matter who's the sick one,

Chicken soup for all.

While all around us friends were losing their heads to colds and coughs this fall, I was so proud that we skirted the issue. Until two days ago: we lost the upper-respiratory health war.

My daughter came back from trick-or-treating with tricks, and she has not even looked at her bag of treats. It is hard to believe, but all she wanted was chicken noodle soup. From a can. 

My motherly instincts mutinied, and I insisted on at least partially homemade. We compromised: I used canned broth and a rotisserie chicken, but I cooked the noodles. Does that equate me with Clara Barton? Maybe not, but I felt better.

My husband and I are not sick, however, so we wanted something of substance, with plenty of taste. I made my girl her plain soup, then I embellished some for us.

Here’s hoping you are cold-free this winter, and you can try these easy soups just because you have a craving.

Vaccines have their place,

But my Mama's chicken soup

Kicks some flu germ butt.

Thai Chicken Noodle Chowder

1 (14.1-ounce) can organic Thai coconut soup, such as Amy’s

2 ounces stick rice noodles, broken in half

1 cup canned fat-free, less-sodium chicken broth

3/4 cup shredded cooked chicken breast

1 tablespoons minced fresh cilantro

Lime wedges

Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.

Combine soup, broth, and chicken in a medium saucepan; add chicken and noodles. Bring to a simmer, stirring frequently. Simmer 1 minute. Remove from heat, and stir in cilantro. Serve in bowls with lemon wedges. Makes 2 servings.

Spicy Tomato Chicken Soup

If you can’t find this soup, use condensed tomato bisque soup and dilute it according to package directions.

1 (14.5-ounce) can chunky tomato bisque soup, such as Amy’s

3/4 cup chicken broth

3/4 cup shredded cooked chicken breast

1/2 cup salsa

1/2 cup chili beans, undrained

1/4 cup frozen or canned corn kernels

1 or 2 teaspoons chili powder

Heat all ingredients in a medium saucepan until simmering; simmer 5 minutes, stirring frequently. Makes 2 servings.