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.

Fridge-clearing pizza

True food recycling.
If it's not for fresh eating.
It's pizza topping.

Every Friday night is pizza night at Betsey's house. I'd like to say that I use a time-honored crust recipe that I wheedled away from a little Italian grandmother on a romantic trip to New York — but I confess it's just Jiffy mix from a box.

For the younger family members, toppings are a simple affair. Three-year-old Owen is a straight up, from-the-jar red-sauce and cheese man. Eight-year-old Anne Elise likes the same base, but she throws on a few slices of onion and kalamata olives.

For the grown ups, topping the Friday pizza is always an adventure. See, Friday at my house is the end of the grocery week. What's available for pizza is what's left in the fridge. And while I absolutely agree that spanking fresh ingredients make the best meals, I also know that you can disguise a lot of tired produce with some melted cheese and a super-hot oven. (I also believe that just about any leftover can make a worthy burrito filling - but that's another topic for another day.)

This week, we happened to get lucky. Here's what we ended up with.

Green Pizza
3/4 cup thinly sliced leek
1 1/2 cups broccoli florets

minced garlic to taste

1/4 cup kalamata olives, pitted and halved
white truffle or olive oil
1/3 cup feta cheese, crumbled
1/4 cup shredded fontina cheese
1/4 cup shredded mozzerella

Preheat oven to 425.

Saute leeks in a small amount of olive oil or butter (with a few random onion slices if you have some left from your daughter's pizza) over medium heat until soft and beginning to caramelize. Stir in minced garlic and broccoli florets until thoroughly heated.

Brush truffle oil (or olive oil if you don't have it) onto pizza crust. Spread sauteed mixture evenly over the top. Arrange olives over that.

Sprinkle on feta, fontina and mozzeralla.

Bake until cheese is completely melted and edges of crust begin to brown, about 15 minutes.

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.