Posts tagged ‘garlic’

Roasted yam and garlic soup

yam and garlic soup

More soup! After last week’s farmer’s market I spent about an hour chopping and cooking the root veggies and squash I bought. Since then I’ve made beet salad, spaghetti squash casserole and now this soup. All took less than 15 minutes to make since the veggies were all cooked and waiting in the fridge.

Truly a feeling of healthy wholesome-ness, even domestic goddess-ness. 🙂

I know, I know…this will only last a little while longer with baby on the way, so I am trying to enjoy it now before the chaos hits!

Roasted yam and garlic soup
Makes 1 big pot of soup

3-4 medium sized yams, roughly chopped (wash and remove any blemishes, but leave skins on for nutrients and flavour)
6-8 garlic cloves (whole, peeled)
Fresh ground pepper
Pinch of sea salt
1 teaspoon paprika
1 teaspoon fennel seeds
2-3 tablespoons olive oil
2 cups water, plus more for later when blending the soup
1 can white beans
1/4 cup basil pesto (I used Golda’s, which comes in a vegan version if you want to avoid dairy. Or make your own, of course!)

Place yams and garlic cloves in large shallow baking dish. Sprinkle with salt, pepper, paprika and fennel seeds, drizzle with olive oil and pour water over top. Bake in a 350F oven for 45 minutes or until yams are tender. Puree with beans in a blender or food processor – just add enough water to reach the consistency of soup you like. Heat in a saucepan and adjust seasoning as necessary. Pour into bowls and add a swirl of pesto to the top of each.

Delicious with grilled cheese sandwiches.


November 2, 2014 at 2:42 pm Leave a comment

Gnocchi with chanterelle mushroom sauce

We hosted a dinner party on New Year’s Eve and with that I decided to tackle a long held goal: to make homemade gnocchi. I consulted several recipe books for different variations on how to make the actual gnocchi pasta and landed on Mario Batali’s version, along with a sauce inspired by my affection for chanterelle mushrooms.


January 2, 2012 at 11:34 pm 5 comments

Roasted tomato and basil pesto pasta

Oven-roasted tomatoes are something I see all the time in cookbooks and on food blogs and I’ve been meaning to try them for awhile now. I think this dish would be amazing with the abundant, ripe tomatoes that are harvested garden-fresh in late summer and early fall, but for now this is a good way to use up those poor grocery store tomatoes that have been lingering too long in the fruit bowl.

Roasted tomato and basil pesto pasta
Makes 2 servings (double or triple for a bigger crowd)

3 cups of dried pasta
3 ripe tomatoes, chopped
3 tablespoons basil pesto*
1-2 garlic cloves, roughly chopped
Fresh ground pepper and grated parmesan cheese

Combine tomatoes, pesto and garlic in a glass pie plate or other oven-safe dish. Cook for 15-20 minutes at 400F. Meanwhile, cook pasta in a pot of boiling, salted water. Drain the pasta and pull the tomatoes out of the oven. Stir the drained pasta into the tomato mixture and serve on plates. Sprinkle with fresh pepper and parmesan cheese and enjoy with a salad and red wine.

*I used store-bought pesto but should really try to make it myself someday. As a substitute for pesto, you can also try 3 tablespoons of olive oil plus a squeeze of lemon juice and some chopped fresh herbs.

February 23, 2011 at 9:45 pm 4 comments

Broccoli soup

This was my first attempt at making broccoli soup from scratch. I did a bit of poking around on the internet for recipes, but wasn’t able to find one without lots of cream. And you’d be surprised at how many broccoli cheddar soups contain big dollops of processed cheese spread as the magic ingredient. No thank you! So instead of using a recipe, I just cooked the way I usually do – with a general idea of how to make the basic dish – here, a soup – and then taste testing along the way until it’s something worth eating. (more…)

February 20, 2010 at 12:42 pm 2 comments

Superfood: Hummus

pita sandwich

Despite a sometimes overly busy lifestyle, we try to eat healthy, unprocessed, responsibly produced foods. We’re definitely not perfect, but there are a few recipes and habits that are making it easier to live up to the goal of wholesome eating. One of those is homemade hummus! Everyone likes it. It’s cheap to make and easy, and good for vegetarians (including vegans), and those with aversions to gluten, nuts and dairy. (more…)

September 7, 2009 at 12:42 pm Leave a comment

Roasted cauliflower risotto

cauliflower risotto

A recent trip to the market yielded a giant head of fresh cauliflower from Beck’s Farm in Innisfail, Alberta, along with some locally grown garlic and onions. After browsing the recipes in this month’s Canadian Living magazine I decided to try their cauliflower risotto recipe. Here’s my version of it, with a few small tweaks. It was delicious! (more…)

August 25, 2009 at 10:12 pm 2 comments

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