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Coconut Curried Sweet Potato Soup

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Coconut Curried Sweet Potato Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Jenna of Eat, Live, Run.

As soon as cold weather hits, I get an overwhelming urge to sit on the couch, wrapped in a blanket, with a bowl of soup in my hand for each and every meal. It doesn’t really matter what kind of soup it is. If it’s hot and it’s tasty, I will happily slurp my way into catatonic soup bliss. That being said, there are certain recipes that make it into the “make, eat, repeat” file. This Coconut Curried Sweet Potato Soup by Tasty Kitchen member Jenna falls into that category.

The curry flavors add a depth to this soup, balancing the sweetness of the sweet potato perfectly. Since it is made with coconut milk rather than cream, it can be considered vegan. You will probably want leftovers and, luckily, this soup recipe can easily be doubled.

Let’s move on to this amazing recipe.

Preheat the oven to 400ºF. Poke the sweet potato all over with the tines of a fork. Bake the sweet potato on a baking tray for 45 minutes or until very tender.

 
 
 
Tasty Kitchen Blog: Coconut Curried Sweet Potato Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Jenna of Eat, Live, Run.

Remove from the oven and let cool. Once cooled, peel the sweet potato.

 
 
 
Tasty Kitchen Blog: Coconut Curried Sweet Potato Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Jenna of Eat, Live, Run.

Cut the sweet potato into chunks and place it in the bowl of a food processor.

 
 
 
Tasty Kitchen Blog: Coconut Curried Sweet Potato Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Jenna of Eat, Live, Run.

Add the coconut milk …

 
 
 
Tasty Kitchen Blog: Coconut Curried Sweet Potato Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Jenna of Eat, Live, Run.

Vegetable broth …

 
 
 
Tasty Kitchen Blog: Coconut Curried Sweet Potato Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Jenna of Eat, Live, Run.

Salt, curry powder …

 
 
 
Tasty Kitchen Blog: Coconut Curried Sweet Potato Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Jenna of Eat, Live, Run.

Garam masala and cayenne pepper.

 
 
 
Tasty Kitchen Blog: Coconut Curried Sweet Potato Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Jenna of Eat, Live, Run.

Blend until smooth.

 
 
 
Tasty Kitchen Blog: Coconut Curried Sweet Potato Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Jenna of Eat, Live, Run.

Transfer the mixture to a saucepan set over medium heat and cook until heated through. Garnish with chopped cilantro and serve.

 
 
 
Tasty Kitchen Blog: Coconut Curried Sweet Potato Soup. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Jenna of Eat, Live, Run.

Thanks so much to Jenna for this wonderful recipe. Be sure to check out her site, Eat Live Run. If you’re like me, you won’t be able to click away before you sift through some of Jenna’s tempting recipes, such as Crock Pot Creamy Chicken Tortilla Soup or Butternut Spice Blondies.

 
 

Printable Recipe

Coconut Curried Sweet Potato Soup

See post on EatLiveRun’s site!
5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 2

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Quick, easy and delicious.

Ingredients

  • 1 whole Large Sweet Potato, Pricked All Over With A Fork
  • ½ cups Light Coconut Milk
  • 1 cup Vegetable Stock
  • ¼ teaspoons Salt
  • 1 teaspoon Curry Powder
  • ½ teaspoons Garam Masala
  • ⅛ teaspoons Cayenne Pepper
  • Optional Topping: Chopped Fresh Cilantro

Preparation Instructions

Preheat the oven to 400 degrees F.

Bake sweet potato on a baking tray for 45 minutes or until very tender. Remove from oven and let cool. Once cooked, peel it.

In a food processor, blend together sweet potato (minus the skin) and all other ingredients. Then add the mixture into a soup pot over medium heat. You just need to keep it on the heat until everything is heated through. Serve with chopped cilantro on top.

 
 
_______________________________________

Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 

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Pumpkin Enchiladas

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

 
Nothing says “comfort food” quite like pumpkin. While you just can’t beat a creamy pumpkin pie or a batch of pumpkin scones, this tasty squash works just as well in savory dishes. Chicken enchiladas are always a cause for excitement in my house and this healthy Pumpkin Enchiladas version by Tasty Kitchen member Ann, packed with shredded chicken, sautéed bell peppers and a creamy pumpkin yogurt mixture, was a big hit. In fact, my family didn’t even notice that they were healthy because they are cheesy and full of flavor.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

For this recipe, you will need butter, onion, red bell peppers, shredded chicken, Cotija or Parmesan cheese, a jalapeno pepper, garlic, pumpkin puree, chili powder, cumin, oregano, Greek yogurt, chicken stock and corn tortillas.

Preheat the oven to 425ºF. Melt butter in a skillet over medium heat. Add diced onion and bell peppers. Sauté the onions and peppers until soft, about 5 minutes.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Remove the seeds from the jalapeno and dice it. Smash the garlic cloves. Set aside for the sauce.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Place shredded chicken in a large bowl.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Add sautéed onion and peppers, 1/4 cup of Cotija, and salt and pepper to taste. Mix to combine and set aside.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Place the chopped jalapeño and garlic in a food processor and pulse to mince. Add the pumpkin puree …

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Chili powder …

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Cumin …

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Oregano …

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

… and finally the Greek Yogurt and chicken stock. Pulse to combine.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Pour 1 cup of sauce in the bottom of an 8×13 baking dish.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Heat the tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about 1/2 cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the pan, seam side down.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Pour the remaining sauce over the tortillas.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Top with grated cheddar and remaining 1/4 cup Cotija (or Parmesan).

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Bake for 25-30 minutes, or until cheese is melted. Garnish with green onions and chopped cilantro.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Thanks so much to Ann for this wonderful recipe. Be sure to visit her site, How Crazy Cooks. Another pumpkin recipe caught my eye: her Pumpkin Chorizo Black Bean Nachos, perfect for game day. And then there are the Garlicky Gorgonzola Mashed Potatoes that would be a fantastic way to jazz up a classic. Check them out!

 
 

Printable Recipe

Pumpkin Enchiladas

See post on Ann (How Crazy Cooks)’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

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Enchiladas made with chicken, bell peppers, pumpkin, and white cheddar cheese. An easy delicious fall meal.

Ingredients

  • 2 Tablespoons Butter
  • ½ whole Large Sweet Onion (Such As Vidalia), Diced
  • 2 whole Small Bell Peppers, Diced
  • 3 cups Cooked, Shredded Chicken
  • ½ cups Grated Cotija Cheese (Or Parmesan), Divided
  • Salt And Pepper, to taste
  • 1 whole Jalapeno, Seeded And Rough Chopped
  • 2 cloves Garlic, Peeled And Smashed
  • 1 cup Pumpkin Puree
  • 1 teaspoon Chili Powder
  • ½ teaspoons Cumin
  • ¼ teaspoons Dry Oregano
  • ¾ cups Plain, Low-fat Greek Yogurt
  • ½ cups Unsalted Chicken Stock
  • 8 whole Small Corn Tortillas
  • 1 cup Grated White Cheddar Cheese
  • Green Onions, For Garnish
  • Fresh Cilantro For Garnish

Preparation Instructions

Preheat the oven to 425ºF. Melt butter in a skillet over medium heat. Add onion and bell peppers. Sauté the onions and peppers until soft, about 5 minutes.

Place shredded chicken in a large bowl. Add sautéed onion and peppers, ¼ cup of Cotija, and salt and pepper to taste. Mix to combine and set aside.

Place the chopped jalapeño and garlic in a food processor and pulse to mince. Add the pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine.

Pour 1 cup of sauce in the bottom of an 8×13 baking dish. Heat the tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ½ cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the pan, seam side down.

Pour the remaining sauce over the tortillas. Top with grated cheddar, remaining ¼ cup Cotija (or Parmesan), and bake for 25-30 minutes, or until cheese is melted. Garnish with green onions and chopped cilantro.

 
 
_______________________________________

Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 

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Farro, Cranberry and Goat Cheese Salad

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

 
If you’re like me, you may be skeptical about the “grain of the minute” that comes on the scene and seems to take over every recipe site. While it may seem new to many of us, Italians have been cooking with farro for generations. And you know what? It’s really good! It’s a whole grain that doesn’t require 45 minutes of cooking time, and its tender but slightly crunchy texture will convince you to keep a supply in your pantry.

Thanks to Tasty Kitchen member Des, this Farro, Cranberry and Goat Cheese Salad is one you can whip up for an easy lunch, or serve to guests at a dinner party. Creamy goat cheese, sweet dried cranberries and a Dijon vinaigrette make this recipe a keeper.

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

Cook farro according to package directions.

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

Drain. Transfer to a bowl to cool.

While the farro is cooking, whip up the vinaigrette.

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

In a small bowl, combine the balsamic vinegar …

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

Dijon mustard …

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

Rosemary …

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

And garlic powder. Whisk to combine.

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

Slowly whisk in olive oil until emulsified. Allow to sit at room temperature.

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

Once farro has cooled, toss with cranberries, parsley and goat cheese.

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

When you are ready to serve the salad, pour dressing over the top. Toss well. Serve at room temperature.

Thanks so much to Des for this wonderful recipe. Be sure to check out her site, Life’s Ambrosia, to drool over some of her other amazing recipes. I have my eye on the Chickpea Cakes with Chipotle Avocado Cream and Pumpkin Cupcakes with Browned Butter Maple Frosting.

 
 

Printable Recipe

Farro, Cranberry and Goat Cheese Salad

See post on lifesambrosia’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

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Description

A healthy, hearty salad with farro, cranberries and goat cheese all tossed in a tangy balsamic vinaigrette.

Ingredients

  • 2 cups Pearled Farro
  • 2 Tablespoons Balsamic Vinegar
  • 1 teaspoon Dijon Mustard
  • ¼ teaspoons Garlic Powder
  • ½ teaspoons Dried Rosemary
  • ¼ cups Extra Virgin Olive Oil
  • 1 cup Sweetened Dried Cranberries
  • ⅓ cups Chopped Fresh Parsley
  • 8 ounces, weight Goat Cheese Crumbles

Preparation Instructions

Cook farro according to package directions. Drain. Transfer to a bowl to cool.

While farro is cooking, whisk balsamic vinegar, Dijon mustard, garlic powder and rosemary together in a bowl. Slowly whisk in olive oil until emulsified. Allow to sit at room temperature.

Once farro has cooled, toss with cranberries, parsley and goat cheese.

When you are ready to serve the salad, pour dressing over the top. Toss well. Serve at room temperature.

Note: You can make this salad ahead of time and refrigerate it but just allow it to come to room temperature before serving.

 
 
_______________________________________

Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 

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Raw Cauliflower Couscous

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Raw Cauliflower Couscous. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Sally of The Spontaneous Hausfrau.

 
This Raw Cauliflower Couscous recipe shocked the heck out of me. When I first looked at the list of ingredients, I thought, “Okay, I like all of these things. But raw? Shouldn’t I roast them or something?” It turns out that Tasty Kitchen member Spontaneous Hausfrau knew what she was doing when she grated cauliflower (a first for me) and tossed it with more veggies, olives, capers and a light dressing.

If you’re holding tight to your New Year’s resolutions, this is a salad to put in your meal rotation. Even if your resolutions already stood up and walked out the door as soon as you encountered the first decadent cupcake (and who could blame you?), I beg you to still give this a try. I think you’ll be as surprised as I was.

 
 
 
Tasty Kitchen Blog: Raw Cauliflower Couscous. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Sally of The Spontaneous Hausfrau.

Here is everything you’re going to need. Well, and a little salt and pepper.

 
 
 
Tasty Kitchen Blog: Raw Cauliflower Couscous. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Sally of The Spontaneous Hausfrau.

Grate the cauliflower to form lovely little shreds of cauliflower. This is the coolest part and I’m still wondering why I never thought to do this.

 
 
 
Tasty Kitchen Blog: Raw Cauliflower Couscous. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Sally of The Spontaneous Hausfrau.

Finely dice some carrots and red bell pepper. You want the pieces to be little so that they don’t overwhelm the delicate pieces of cauliflower.

 
 
 
Tasty Kitchen Blog: Raw Cauliflower Couscous. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Sally of The Spontaneous Hausfrau.

Chop up some fresh basil and parsley and toss them into a bowl with the cauliflower, carrots and red pepper pieces.

 
 
 
Tasty Kitchen Blog: Raw Cauliflower Couscous. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Sally of The Spontaneous Hausfrau.

Drizzle in a bit of olive oil, then add some finely diced sundried tomatoes and kalamata olives. This is where the punch of the flavor comes from.

 
 
 
Tasty Kitchen Blog: Raw Cauliflower Couscous. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Sally of The Spontaneous Hausfrau.

Add some fresh lemon juice for some tang.

 
 
 
Tasty Kitchen Blog: Raw Cauliflower Couscous. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Sally of The Spontaneous Hausfrau.

And some lemon zest for extra flavor.

 
 
 
Tasty Kitchen Blog: Raw Cauliflower Couscous. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Sally of The Spontaneous Hausfrau.

Chop some capers and toss them into the bowl. I’m always tempted to add extra capers because I’m a bit smitten with their flavor. Is it strange that I like to eat them straight? Okay, there’s no need to answer that.

 
 
 
Tasty Kitchen Blog: Raw Cauliflower Couscous. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Sally of The Spontaneous Hausfrau.

Season with salt and pepper, stir everything together and serve it up. It’s that easy.

 
 
 
Tasty Kitchen Blog: Raw Cauliflower Couscous. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Sally of The Spontaneous Hausfrau.

Thank you to Sally for this delicious recipe. Be sure to check out Sally’s blog, The Spontaneous Hausfrau, for more of her inspired recipes.

 
 

Printable Recipe

Raw Cauliflower Couscous

See post on Spontaneous Hausfrau’s site!
4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

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Description

A crunchy, raw salad full of vegetables and zesty flavor.

Ingredients

  • 3 cups Cauliflower, Shredded
  • ½ cups Carrots, Finely Diced
  • ⅓ cups Red Pepper, Finely Diced
  • 4 Tablespoons Basil, Chopped
  • 4 Tablespoons Parsley, Chopped
  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Sundried Tomato, Finely Diced
  • 2 Tablespoons Kalamata Olives, Finely Diced
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Capers, Minced
  • 2 teaspoons Lemon Zest
  • ½ teaspoons Salt
  • ⅛ teaspoons Pepper

Preparation Instructions

Combine all the ingredients in a large bowl and toss until combined. Chill for at least 1 hour to let the flavors combine.

 
 
_______________________________________

Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 

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Apple Pie Egg Rolls

Posted by in Baking, Step-by-Step Recipes

As soon as apples hit the market in the autumn, our minds turn to apple pie and turnovers, preferably accompanied by large spoonfuls of vanilla ice cream. However, if you’re running short on time, or are inexplicably freaked out by pie dough (like me), you may be tempted to whip up a dessert that incorporates all of the flavors of apple pie, without the fuss.…

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Roasted Sweet Potato & Quinoa Soup

Posted by in Step-by-Step Recipes

  Is there anything that epitomizes autumn more than soup made of sweet potato or butternut squash? After a brisk walk through crunchy leaves, bright colors muted and cheeks pink with the chill, nothing warms you to your toes more than a bowl of hearty soup. And the beauty of this Roasted Sweet Potato & […]

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Sweet and Spicy Shrimp

Posted by in Step-by-Step Recipes

  When it comes to grilling, I follow pretty closely the motto of the U.S. Postal Service: “Neither snow nor rain nor heat nor gloom of night…” Well, okay, I actually draw the line at snow, but strap a headlamp on my head (yeah, it’s a really good look) or hold an umbrella over me […]

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Roasted Tomato and Goat Cheese Sandwiches

Posted by in Step-by-Step Recipes

  Every year, the tomatoes catch me by surprise. One day I’ll head out to peruse the garden for gorgeous produce to pluck from the vine and … nothing. A couple of days later, I swear that the vines are practically drooping with ruby red tomatoes. If I want my share, I have to move […]