With Sweet Potatoes and Prunes

Serves 4

Ingredients:

Meatballs –

1 lb ground lamb
1 heaping t grated fresh ginger
1 heaping t grated fresh garlic (not bottled!)
1 heaping t grated lemon zest
1 t fresh rosemary
2 t chopped fresh mint
Handful chopped Italian parsley
1 t salt, ¼ t pepper

Stew –

1 very large sweet potato (almost 2 C) diced
3 ribs celery sliced
1 large red Thai chili chopped (seeds opt)
2 cloves of garlic chopped finely
2 T oil
12 prunes
½ C jasmine rice
½ t paprika powder
½ t ground coriander
1 chicken bouillon cube
5 C warm water
Large sprig of fresh rosemary
2 T flour and 4 T water mixed as a roux
Italian parsley to garnish.
Taste and the end and season with more salt and some pepper if needed.

Method:

• Form lamb mixture into 24+/- very small meatballs, using a little oil on your hands if needed to pack them into neat balls. Set aside. In a large Dutch oven pan heat the oil to high. Place meatballs in hot oil and cook just to sear on each side. About 3-4 minutes on side 1 and 1 minute on side 2. Remove and cover with foil. Remove any excess oil beyond 2 T being careful to leave the meat frond in the pan. Add the sweet potatoes, celery, garlic, and chili*. Stir and sauté until celery is a bit transparent. Add the water, the paprika, coriander, and sprig of rosemary. Bring to boil. Add the bouillon cube and let dissolve. Bring to boil again and add the rice. Cover and let simmer for 20 minutes until rice is done and potatoes are soft. Add the meatballs back in and the prunes and bring back to a simmer to get meat done and soften prunes. Remove from heat, stir in roux a little at a time until slightly thickened. TASTE AND ADD SALT AND PEPPER AS NEEDED! Serve with a garnish of parsley. (*Note: Can add ¼ C of sweet white onion in with vegetables if desired.)

Ingredients:

3 T butter, unsalted
2 T oil
4 C diced butternut squash
1 ½ C oyster mushrooms sliced
3/4 C baby bella mushroom sliced
1/3 C white sweet onion, thinly sliced
2 – 3 large garlic cloves finely chopped
1 15 oz can corn, no salt added (or 1 C frozen corn and 1/3 C water)
½ C jasmine rice/wild rice medley*
4 C good chicken stock
1 C water
1/3 C white wine (optional)
1/8 t Duxelles seasoning**
1/8 t dried thyme
1/8 t nutmeg
1/4 t ginger powder
Salt and pepper as needed (see method)
Optional: ¼ C preserved lemon, sliced
¾ C fresh parsley

Direction:

• In a large Dutch oven pan, heat the butter and oil. Add the mushrooms and onions and cook on high until browned, about 3 minutes. Season with a little salt and pepper. Add the garlic and stir until fragrant. Add the can of corn, the stock, the wine, the seasonings, and stir until bubbling. Add the squash, the lemon, and the rice. Lower heat, cover and let lightly bubble for 20 minutes, or until rice is done and squash is soft. Taste and add salt and pepper as needed. (I ended up using probably 1 t at least of kosher salt and ½ t black pepper.) Stir in the parsley, serve!
• *I used a jasmine and wild rice medley that said 20 minutes cooking time. But I find that some wild rice medleys take MUCH longer. If your rice package says it takes longer, start the rice and don’t add the squash until you are about 20 minutes away from the soup being ready to serve.
• **Duxelles is an herb medley with a mushroom base that can be found at specialty stores. The deep, earthy sweet flavor is what really makes this soup memorable. I bought mine at Savory Spice Shop®. I encourage you to find and use it often! It SINGS in deviled eggs!!!