Posts Tagged ‘cooking’

Well, day one vegetarian is almost under wraps and as I was going to round it out with some pasta and marinara when  my lonely sweet potato caught the corner of my eye.  This wonder yam was purchased in SEPTEMBER at my local farmer’s market,  and despite me constantly forgetting it, has remained intact and beautiful.  I decided in honor of my sweet potato’s magical powers I would make up my own recipe with it!  I did it for one so just use some mental math to multiply!

Paired with a 90 Shilling and iTunes!

Cayenne and Orange Honey Balsamic Sweet Potato Wedges

1-1/2 lb Sweet Potatoes

2-3 tbsp Orange Honey (or regular honey)

About 1/4 cup Balsamic Vinegar

Two tbsp Butter

Salt and Pepper

Cayenne Pepper

  • Clean sweet potato and cut into 1/2″ chunks, removing bad spots.
  • In a large skillet melt 1 tbsp butter, coating bottom.
  • Place sweet potato in skillet and cook 4-5 minutes, constantly stirring until outside begins to lightly brown.
  • Meanwhile, in a medium bowl melt other TBSP of butter for about 45 seconds.  Add balsamic vinegar and honey and whisk.  Add salt and pepper to taste.
  • Once sweet potato chunks are browned, transfer to bowl and coat with mixture.
  • Return to skillet and cook 3-5 more minutes until outside begins to char. Place in bowl. (Tip: if you continue to cook sauce on low and stir, it makes a great glaze to top potatoes with).
  • Sprinkle with cayenne pepper.

I ate them as a side, but they’d also be good in a whole wheat wrap with some greens and a soft cheese maybe?  Kinda like the Juan Wrap at Watercourse Foods!




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I enjoy cooking seasonally. It’s healthy, it’s enthusiastic, and most importantly, it’s cheaper (have you ever tried to buy asparagus in the middle of winter? ouch.)

Right now squashes, root veggies and stone fruits are in season, making it really easy to concoct some good warm flavors.

Last night, faced with the unseasonably cold chill in Denver, I decided to put on some Devotchka, have some Shiraz and make Spicy Pumpkin Soup with Rosemary Toast.  I can’t take credit for the Pumpkin Soup (that was from O Magazine) but the rosemary toast was all my own : 0 )

Spicy Pumpkin Soup Recipe


4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
5 cups of chicken broth (or vegetable broth for vegetarian option)
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream


1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.

4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.

Rosemary Toast

1 FrenchBaguette

Olive Oil

Garlic Powder (or fresh garlic)


  1. Preheat Oven to 325 degrees.
  2. Cut baguette into 1/4″ to 1/2″ pieces.  You should have between 12 and 16.
  3. Brush with olive oil
  4. Cover in garlic power or brush with the cut side down of several garlic cloves.
  5. Sprinkle on rosemary.
  6. Bake for 15 minutes or until lightly brown.

My personal tips:

  • If you’re not into pumpkin, you can also make it with squash.   It’s a nice alternative and tastes just as good.
  • The recipe says that you should blend the soup.  I didn’t and ended up liking the consistency better.  If you like your soup smooth go for it, but the soft onions add a nice texture.
  • I like my stuff spicy so in addition to the spices I also added black pepper and a pinch nutmeg.

Oh, and I dare you to put on Devotchka’s Death by Blonde and not dance around your kitchen.  Seriously.

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