I love sweet potato fries. I’ve tried many recipes, searched for “tips to make the best sweet potato fries”, and pinned at least 10 variations on Pinterest that claim to be the best. None of them worked. I stopped short of parboiling first, which sounds like it may work, but two separate cooking processes for a vegetable? No thanks, too much work. Continue reading
I still have a number of various types and shapes of squash on my table. Some were bought in bulk when our CSA from Waratah Downs ended in October, other have accumulated week by week from our current CSA from Bryson Farms (yup – they deliver in winter!). Anyway, since they’re on the table in a pretty basket, I don’t think to use them in day to day cooking, so once again they’re piling up and I decided to use a couple to make this soup. It’s my first time making squash soup and I researched many recipes before settling on this one. I was drawn in by the roasted vegetables as well the combination of sweet and savoury spices.
This is an easy, hearty and healthy recipe that made for a delicious dinner with great friends. The chopping and spice-mixing was done ahead of time so the only thing left to do once people arrived was add things to the pot and stir! As much as I enjoy cooking, I love spending time with friends more, and the last thing I want to do when I have company is spend the entire evening slaving over the stove. Continue reading