Posts Tagged ‘recipes’

I wasnt too sure about this recipe. Anytime I’ve cooked with Sweet potatoes it always reminds me of babyfood. This recipe is NO WHERE NEAR babyfood. It is full of flavour and spice and honestly is my new favorite recipe.

soup finish

To start off with pick a yummy spicy sausage. We bought a local spicy sausage. Chorizo is also wonderful in this recipe.

1 3/4 lbs sweet potatoes peeled and chopped into 1/2 in slices
1/2 lb Spicy Sausage
2 large carrots diced
2 celery stalks diced fairly small
2 cloves garlic
1 1/2 tsp curry powder
1 red chili, sliced for garnish
2 onions, roughly chopped
7 cups chicken stock (homemade is best YUM)
1 bunch fresh parsley for garnish (optional)
olive oil for frying
salt and pepper to taste

Take the sliced Sweet potatoes, carrots, onion, sausage, celery, garlic and curry powder and fry over medium heat with olive oil. Cook about 10 minutes, stirring every so often, until vegetables are a little softened.

In a big pot bring the chicken stock to a boil, then add the vegetables to it. Cook until vegetables are completely soft, add salt and pepper. Then using a stick blender (or food processor/regular blender) blend the soup until it is completely smooth. This soup is very filling and the mix of flavors and spice really hits the spot on a cold day. Also an idea: cool the soup for a yummy summer soup 🙂

Happy Cooking!


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The first thing many people are going to ask is why is Ratatouille in quotations? Well having watched many travel food shows I’ve noticed that unless you are in or from France, not one single French person will say it is actually ratatouille. It’s like ratatouille but not really ratatouille LOL. anywho on to cooking!!
Ratatouille is very simple to make. It is usually served as a side dish but Orrin and I ate it as a main dish without issue. (none of that, but I’m still hungry wah wah wah)

approx 3/4 cup olive oil;
3 large tomatoes
1 one lb eggplant diced fairly large.
1 large onions, sliced into rings and cut in half.
2 bell peppers, whichever color you prefer.
2 zucchinis sliced the same as the eggplant.
3 garlic cloves;
10 basil leaves, cut in half;
salt and pepper to taste.

The first step is to dice the eggplant and zucchini. Then, put them in a colander together and sprinkle liberally with salt. let rest for 30 mins. When the time is up rinse the zucchini and eggplant thoroughly and dry each piece individually. This will dry them out and is very important to the finished product.
While the eggplant and zucchini are resting take the Tomatoes and blanch them to remove the skin. Do this by putting the tomatoes into a pot of boiling water, after one minute remove them and put them in a bowl of ice water. Once the tomatoes are cool peel the skin off and dice them.
Put the diced tomatoes in a small pot with 1/2 cup oil, the basil, and garlic. Cover and simmer for 20 mins or until well broken down, this acts as a sauce.
The next step involves “Layering” this is the way most chefs prepare Ratatouille. Take a large pan and fill the bottom 1/4 of an inch or so with oil. Let this get very hot, add the eggplant and fry on both sides about 4 mins a side. Eggplant will suck up oil like a sponge so make sure it it HOT. Take the eggplant out and set aside in a large bowl. Cook the zucchini, bell peppers, and onions the same way. Once all ingredients have been cooked, drain the oil from the large pan. Put all the vegetables back in and add the tomato mixture, the tomatoes shouldve created a nice sauce for the vegetables, simmer until the vegetables are completely cooked though. 30-45 mins.

Happy Cooking!

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