Posts Tagged ‘spice’

Spicy Sweet Potato Soup

Tuesday, June 11th, 2013

Last week I made some grilled sweet potato fries, but I grossly overestimated how many I needed.  So, I had a few cooked sweet potatoes in the fridge that were just itching to be turned into something fantastic.  Sweet potato soup is sort of a hearty dish for summer, but it has been rainy and gloomy in D.C. so I was in the mood for something warm.  This is the sort of dish that you can modify  a million different ways, but the recipe below provides a pretty basic starting point.  And I usually have most of the ingredients on hand, which is a bonus.  The recipe calls for unsweetened soy milk, but all I had in the fridge was vanilla flavored soy milk and it turned out just fine.  I suppose you could also use “cow” milk if you are not on a vegan challenge.  So versatile.

Spicy Sweet Potato Soup
Prep time
Cook time
Total time
Cuisine: Soup
Serves: 1
  • 1 sweet potato, diced
  • ½ c. vegetable broth
  • ½ c. soy milk
  • 1 tsp. chipotle seasoning or cayenne pepper
  • salt to taste
  • diced avocado and cracked pepper for garnish
  1. In a blender or food processor, combine diced (cooked) sweet potato, broth, and soy milk and blend until smooth. Add chipotle (other other preferred spice) and salt to taste. If needed, transfer the puree and warm in a sauce pan over low heat. Top with avocado and cracked pepper (or basically anything you want).


Roast Chicken

Thursday, February 23rd, 2012


Over the weekend, Suj wowed me with this beautiful roast chicken. He used a Bittman recipe, but added some fresh rosemary for extra flavor. The prep looked so easy and the chicken turned out incredibly juicy and well-seasoned. I am so impressed with Suj’s culinary skills. Nothing better than a man in the kitchen…


Couscous with Feta and Sun-dried Tomatoes

Wednesday, August 24th, 2011

My boyfriend created this recipe on the fly one evening when we were throwing together a meal for friends, and it has definitely become one of my favorite go-to side dishes. This recipe is fresh, healthy, and delicious, but I really love it because it is just as good served warm as it is cold, when I take the leftovers to work the next day.

MG 0452

{We used cucumber, olives, sun-dried tomatoes, feta cheese and cilantro, but you can really get creative with this recipe}