Food!!

Roasted Veggie Soup

IMG_20130119_184604

This time of year is great to invent some delicious soups.  Today in Philadelphia it was slightly chilly, and that just sets my mood for some homemade soup.  I remember growing up and having my dad make the best soups, full of veggies and heart healthy goodness.  When I went to the supermarket, I picked up some different veggies and hoped that the combo would work.  For a garnish i decided on frying up some sage (no you don’t bread it or anything, you just want it crispy).  Here is the recipe.  I hope you enjoy.

Ingredients:

4 Cups of Butternut Squash, cubed into 1 inch squares

2 Parsnips, chopped

1 bunch of Asparagus

5 Carrots, Chopped

2 Leeks, Chopped

3 Garlic Cloves

1/4 cup of Extra Virgin Olive Oil

Salt (to taste)

Peppercorn (to taste)

1 Quart of Chicken Stock (You can also use Vegetable Stock)

3 Bay Leaves

4 Sage Leaves

Olive Oil

3 Cups of Oilve Oil for frying

Preparation:

Wash and clean all veggies.  Chop and cube then place then in baking pan.  Season with Salt, Peppercorn, Olive Oil, Bay Leaves and Sage.  Roast for about 1 hour on 375 degree oven.  After done roasting place the veggies in blender (you will probably need to do it in 2 parts), Add Chicken stock as needed to blend.  Dump some in a bowl and repeat process.

For frying the sage.  Heat some olive oil in a medium pot and fry the sage (be careful because it does splash a little). Should take about 2 to 3 minutes

IMG_20130119_181452IMG_20130119_181608IMG_20130119_181733IMG_20130119_181927

Advertisements
Beer!!

Roasted Chicken and Veggies

IMG_20121229_185343

I really enjoy a roasted chicken and veggies.  Last night I bought a small chicken seasoned with salt & pepper, and stuffed it with 2 full heads of garlic.  I brushed on a glaze made of melted butter, finely chopped rosemary, and lemon juice.  For the veggies I used parsnips, carrots, sweet potatoes, fennel and onions. Then I seasoned them with salt, pepper and olive oil.  I let everything roast on a 350 degree oven for an hour and a half or so.  The veggies had a nice glaze and seemed even candied.  The chicken was super juicy and full of flavor.  I cut the chicken up and plated them with the veggies topped with the juices and parsley.  If you are a vegetarian or vegan you can enjoy these veggies and even puree them into a soup. This meal is definitely great for cold weather.

IMG_20121229_184640 IMG_20121229_185205