Posts by tag: vegetarian

  • Honey Roasted Carrots

Honey Roasted Carrots

Posted on September 25, 2017

This post was originally published here on September 22, 2014. I’ve since updated the photographs and text. I hope you give it a try!

Fall has officially arrived. But it sure as heck doesn’t feel that way.

We got hit with a swath of hot, humid air over the weekend. And while I totally took advantage of it (boating, patio beers and beach walks galore!), it did kind of put a damper on my cooking plans.

Fall baking will have to wait until the temperatures cool down enough for me to be able to tolerate turning on my oven for an extended period of time. But these carrots, well, they needed to get cooked. Another day or two and they might have been sentenced to die a slow death in the crisper drawer.

Honey Roasted Carrots | www.floatingkitchen.net

Roasted root vegetables are to Fall as tomato salads are to Summer. They are staples. I make them as often as I can. And I never seem to tire of them.

I can easily consume a whole sheet pan of roasted vegetables in one sitting. Which is an achievement that I’m not ashamed of.

These Honey Roasted Carrots are one of those simple side dishes that I make and serve all the time. I hardly even have to give the recipe a second thought at this point. The short ingredient list (only 5!) and easy preparation method has become second nature. And of course, they taste pretty amazing, too. They hit all the magical notes: earthy, salty, sweet and herby. What more could you ask for? Really?

Honey Roasted Carrots | www.floatingkitchen.net

If the carrots are very large/thick, you can cut them in half lengthwise. But I try to purchase smaller ones, if possible, so I can leave them whole. I think it results in a much prettier presentation (along with leaving a tiny bit of green at the ends for a bit of color contrast!).

What’s your favorite root vegetable to roast up during the cooler months?

Cheers,

Liz

Honey Roasted Carrots

Serves 4-6

Honey Roasted Carrots

Ingredients

  • 1 lb carrots, peeled, washed and greens trimmed
  • 1-2 tablespoons fresh thyme leaves
  • 1-2 tablespoons extra-virgin olive oil
  • 1-2 tablespoons honey
  • 1/2 tsp. salt

Instructions

  1. Pre-heat your oven to 425 degrees.
  2. Add the carrots and thyme to a large rimmed baking sheet. Drizzle with the olive oil and honey, tossing to coat. Then sprinkle with the salt.
  3. Transfer the baking sheet to your pre-heated oven and roast the carrots for 20-30 minutes, or until they are tender and browned in some spots, stirring them gently once halfway through. Remove from the oven and set aside. Transfer to a plate and serve immediately.
  4. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
https://www.floatingkitchen.net/honey-roasted-carrots/

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  • Butternut Squash and Apple Soup with Fried Sage and Halloumi

Butternut Squash and Apple Soup with Fried Sage and Halloumi

Posted on September 18, 2017
Category:

This post was originally published here on October 1, 2014. I’ve since updated the photographs and text to better showcase just how delicious this Fall favorite really is!

This delightfully orange soup doesn’t have a single drop of pumpkin in it. And that’s totally fine by me.

I know pumpkin-mania is in full swing right now. But I’ve always been a butternut squash kind of girl. It’s my favorite Fall/Winter vegetable. And I’d choose it any day over pumpkin, even preferring squash pie over pumpkin pie.

My preference for butternut squash goes way back. In fact, you might even say it’s deeply rooted and steeped in family tradition. As my grandfather’s favorite crop to grow on our farm (we even named his Cadillac the “butternut mobile” because he used to drive around with so much butternut squash in the back seats!), butternut squash was a staple in my house growing up. We hardly even gave pumpkin a passing glance.

So FYI – you can expect to see more recipes here using butternut squash than pumpkin. I hope you’re cool with that.

Butternut Squash and Apple Soup with Fried Sage and Halloumi | www.floatingkitchen.net

This Butternut Squash and Apple Soup with Fried Sage and Halloumi is one of those blissfully uncomplicated dishes that you’ll find yourself repeating over and over again. Just toss all the ingredients for the soup base into a big pot and let it rip. Easy peasy.

The apple provides an additional level of sweetness that pairs exceptionally well with the butternut squash. I just love adding apples to all kinds of dishes this time of year. Both butternut squash and apples can so easily transition between savory and sweet dishes. The possibilities are kind of endless.

I have a rule about puréed soups: they should never be naked. So I fried up some sage leaves (aren’t they the prettiest!?!?) and cubed Halloumi cheese to be used as toppings. Halloumi is a fabulous salty, mild cheese that can withstand the heat (it’s perfect for grilling, too!), and if you haven’t tried it yet, you should change that ASAP.

If you try out this recipe for Butternut Squash and Apple Soup with Fried Sage and Halloumi, let me know! And what other soups are you craving this time of year? I typically make at least one big pot of soup each week, and I’d love to hear about some of your favorites!

Cheers,

Liz

Recipe adapted from Foodess

Butternut Squash and Apple Soup with Fried Sage and Halloumi

Serves about 4

Butternut Squash and Apple Soup with Fried Sage and Halloumi

Ingredients

  • For the Soup
  • 2 tablespoons unsalted butter
  • 2 cups chopped yellow onion
  • 4 cups peeled and cubed butternut squash
  • 1 large apple, peeled, cored and chopped
  • 4 cups vegetable stock
  • 1 tablespoon chopped fresh sage leaves
  • 1/4 tsp. black pepper
  • 1/8 tsp. allspice
  • 1/3 cup heavy cream

  • For the Toppings
  • 3-4 tablespoons extra-virgin olive oil
  • 16-18 fresh sage leaves
  • 8 ounces Halloumi cheese, cut into 1-inch cubes
  • 1-2 tablespoons heavy cream

Instructions

  1. In a large heavy bottom pot, melt the butter over medium heat. Add the chopped onions and cook, stirring frequently, for about 5 minutes. Add the remaining ingredients except for the heavy cream. Bring the soup to a boil. Then turn down the heat to maintain a simmer. Simmer, covered, for about 30-35 minutes or until the butternut squash is very tender. Remove the pot from the heat and set it aside to cool briefly.
  2. Purée the soup using an immersion blender until it's smooth. You can also use a regular blender, making sure to work in batches and being cautious while transferring hot liquids. Return the puréed soup to it's original pot and re-warm it over low heat. Stir in the heavy cream. Taste and add salt and additional black pepper, if desired. Keep the soup warm while you make the toppings.
  3. In a skillet over medium-high heat, warm enough olive oil to coat the bottom of the skillet. It doesn’t have to be very deep. Once the oil is hot, add the sage leaves and fry them for about 20 seconds per side, just until they are starting to crisp slightly. Don't allow them to turn dark brown. Place the fried sage leaves on a paper towel-lined plate to drain. Now add the cubed Halloumi cheese to the hot oil, working in batches if necessary. Fry the cheese about 20-30 seconds per side, until golden brown. Place the fried Halloumi cheese on a paper towel-lined plate to drain.
  4. To serve, ladle the warm soup into bowls. Top with a few fried sage leaves, fried Halloumi cheese cubes and a drizzle of heavy cream.
  5. Once cooled, the soup can be stored in an airtight container in your refrigerator for 2-3 days.
https://www.floatingkitchen.net/squash-and-apple-soup-with-fried-sage-and-halloumi/

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