Tag Archives: roasted

The Best Basic Roast Potato Recipe

the best roast potatoes

Sunday nights during the winter meant one thing when I was growing up, and that was roast dinners. Gathering around a fire before dinner and then around the table “en famille” to enjoy a serious feast. Without fail, roast potatoes were part of these memorable Sunday nights.

I am not sure exactly when it happened, but at some point, while I was still pretty young, the potatoes changed. Changed for the better that is. What happened?

My dad had picked up the trick from Lucy Waverman ( in the Globe and Mail) about how to make these roast potatoes.

In my mind, this trick is the key to the best basic roast potato recipe. I say basic, because in the recipe I present to you, there is no added flavour, such as garlic or rosemary, but you could easily make that happen.

So what’s the trick you ask?

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Filed under Gluten-Free, Recipes, Side Dishes, vegetables

Roasted Jerusalem Artichokes

roasted jerusalem artichokes

You may be asking yourself “a Jerusalem what?” Or maybe “a what kind of artichoke?” Not the most well known vegetable, but let me tell you that roasted Jerusalem artichokes are the bomb! Sweet and sticky goodness.

Based on the picture below you may be very confused because they look nothing like artichokes. And yes you are right, they are nothing like artichokes. Continue reading

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Sweet Roasted Tomatoes with Spaghetti Squash

Roasted Spaghetti Squash and Roasted Tomatoes

This simple dish of sweet roasted tomatoes with spaghetti squash is a perfect marriage of summer and fall. It represents the transition of the seasons, the fresh tomatoes marking the end of summer. This is the same time of year when the farmer’s markets are flooded with a vast array of different kinds of squashes, marking the arrival of the cold weather.

The sweet tastes of summer joining together with the comforting taste of fall. Both sweet and even sweeter together, flavoured very simply with garlic, a little thyme, salt and pepper.

This dish is very easy to make, but roasting the tomatoes does take a couple of hours. This is the perfect time for reading a book, watching a movie, or going for a refreshing fall walk. Use the time to do something you really enjoy doing. Take a break! We don’t always need to be rushing around. Continue reading

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Filed under Blog, Gluten-Free, Main Courses, Paleo, Recipes, Side Dishes

Roasted Cauliflower, Sweet Potato & Coconut Milk Soup

This is the second time I have made this soup.  The first time was when my friend Rosanna suggested that we make dinner make for her roommates and neighbours.  She wanted to get to know some of the  neighbours( in her building) better, and thought inviting them over for dinner would be fun. I agreed.  Rosanna, loves to support me in everything I do, so I thought it would be a good opportunity to share my food with others.  Well, at least that’s what she told me.  I think she was happy to have someone  take charge of cooking dinner for 8 people in her apartment kitchen.  I was up for the task, because that is just the type of thing I love to do.

Check out this video of Rosanna and Jon performing their song “Hold Me Down”.  I really love this song.  I am warning you.  It is catchy and will very likely get stuck in your head if you listen to it a few times over.  Enjoy.

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Filed under Blog, Gluten-Free, Paleo, Recipes, Soups

Perfectly Roasted Potato Wedges

One ingredient and one ingredient only in this recipe. Potatoes. Wash them. Dry them. Cut them. Roast them. Boom. Perfectly roasted potato wedges. Simple and delicious. They can be enjoyed on their own or with your favourite condiment or to accompany a main meal like some delicious veggie chilli.

That chilli recipe is one of my first posts ever on this site. I can’t believe just over a year has gone by since then. Time flies. I have learnt a lot since then and have so much more to learn about this thing called food blogging. Thanks for joining me on my journey and I hope you have been inspired to cook some of the recipes that I have shared on this site.

It is below -20 C here in Montreal this week. Nothing like a big bowl of warming chili and potato wedges when it’s this cold out. Serve the chilli on top of the wedges for some chilli fries. Truly healthy and delicious comfort food. Continue reading

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Roasted Sweet Potato, Carrot & Celery Root Soup Recipe

This soup is guaranteed to be a hit. It is incredibly easy to make and so good.  Roasting the veggies ahead of time really gives this soup a wonderful sweetness that you wouldn’t get otherwise.

There are very few ingredients in this recipe which really allows the flavour of the 3 main ingredients to shine through in all their roasted glory.

The soup came about because I had a sweet potato and celery root that needed to be used up.  Soups are a great way to use up produce in your fridge.  You never know what great creations will come about.

Some end up better than others.  This is one of those better ones that is definitely a keeper.

Give it a try and see for yourself.

Roasted Sweet Potato, Carrot & Celery Root Soup

1 medium sweet potato, cut in chunks
1 medium celery root (celeriac), approximately 200g after being trimmed, trimmed and chopped
2 cups chopped carrots, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
a few sprigs fresh thyme
5-6 cups vegetable broth
salt and pepper to taste
olive oil

Preheat oven to 450F.

Place the sweet potato, carrots, and celery root in a roasting pan and drizzle with olive oil.

Roast for approximately 45 minutes stirring a few times.  The veggies should have a nice golden colour to them.

In a stock pot, combine onions and garlic with a little bit of olive oil and sauté over medium heat for 5 minutes until the onions become soft and translucent.  Season with some salt and pepper.

Add the roasted veggies to the pot with the thyme leaves removed from their stems.  Mix everything around  and allow to cook for a few minutes like this.

Add 5 cups of vegetable broth to the pot, cover, and bring to a boil.  Reduce heat and simmer for 25-30 minutes.

Remove from heat and  allow to cool for 15 minutes before you puree with a hand blender or an upright blender.

Add a little bit more vegetable broth if the soup is too thick for your liking.

Taste and season with salt and pepper if necessary.

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Filed under Blog, Gluten-Free, Recipes, Soups