June 30, 2015

VIDEO: Roasted Sweet Potato Soup Recipe


If you use Vegetable stock this is a great and tasty Vegan / Vegetarian soup. Or you could use chicken stock… This recipe makes 8 servings Ingredients: 2 large sweet potatoes, (about ¾ lb / 450g each) 2 Tbsp (30 mL) extra-virgin olive oil
½ tsp (2 mL) salt
1 small onion, chopped 1 rib celery, chopped
1 carrot, chopped
2 cloves garlic, minced
1 tsp (5 mL) chopped fresh rosemary
¼ tsp (1 mL) ground black pepper
4 cups (1 L) vegetable stock (or chicken stock) 2 cups (500 mL) water Method: Pre-heat oven to 450°F (230°C) Peel and roughly chop sweet potatoes; toss with half of the salt and oil. Roast on baking sheet stirring occasionally, until tender, about 20 minutes. Meanwhile, heat Dutch oven with remaining oil over medium-high heat; sauté onion, celery, carrot, garlic, rosemary, pepper and remaining salt until softened. Add roasted sweet potatoes, stock, and water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes. Purée until smooth.

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Martha Stewart Makes Butternut Squash Tartlet

Today is my husband Jim’s 64th birthday and so he went to the store and bought a couple of individual desserts for us tonight. I ran across this video today with Martha Stewart making a butternut squash tartlet. I’ve never made one before but this one looks pretty yummy, don’t you think?

English: Butternut Squash Foot long autumn pro...

English: Butternut Squash Foot long autumn produce in the model vegetable garden. (Photo credit: Wikipedia)







To be honest too, I’m trying out a new WordPress plugin called GrabVideo or GrabPress and this was a tasty way to share a good recipe and try the video plugin.


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This Holiday Citrus Salad Will Wow Your Guests

If there’s one dish (besides turkey) that says “holiday” to me it’s one that I make called Five Cup Salad. Of course, you can make it any time of year since it’s so easy to prepare.  All you need is 1 Cup of each ingredient:

Five Cup Salad With Mandarin Oranges
  • Pineapple, chunks or crushed (I prefer the crushed) drained
  • Sour cream
  • Coconut (sweetened, shredded)
  • Miniature marshmallows

Add all ingredients to a large bowl and fold together to incorporate the sour cream throughout. I usually make a double batch because everyone loves the citrus flavors with the sweetness of the coconut and the tang of the sour cream.  At this time of year many of us receive boxes of mandarin oranges and they would also be great in this salad as a fresh ingredient.

Adding citrus to your diet any time of year is beneficial.  Before exercising, after a hard game of soccer or touch football, or just as a sweet alternative to all the cookies an candy during the holiday.  An orange a day might keep the doctor away too! 😉

The glory of this salad is that you can tinker with the amounts of each ingredient in order to tailor it to your personal tastes. If you want to make it more festive, use the multicolored marshmallows; if you’re into such things, maybe add some maraschino cherries to the top for presentation.

This is my own personal recipe.

Compensated post