Category Archives: Two Recipe Tuesday

Two Recipe Tuesday: The Dichotomy Between Good and Evil

Today you are in for a treat! Here’s another installment of recipes from my very talented brother. Enjoy!

So far the Eat Happy, Be (Somewhat) Healthy, Live Well recipes have been reasonably healthy and thus not quite living up to my mantra.  Today we change that with two recipes inspired by Halloween and my sister’s Peach Picking post.  I titled this post Two Recipe Tuesday: The Dichotomy between Good and Evil because one of my favorite culinary things to do is to combine somewhat opposite flavors and textures in a dish or meal, and the juxtaposition of Blackening spices (name and heat) with the velvety goodness of my dessert seemed to lend itself to Halloween-esque parody and comparison.  Without further ado…

Evil: Blackened Tilapia with Lime-Cilantro Butter (serves 2)

The dinner recipe comes from this month’s issue of Men’s Health with some tweaks to the amounts called for.   I loved Blackened anything, and the thought of adding a richness and zing with the butter was just too good of a treat to pass up.  *Sorry there aren’t any pictures of this one, I really only had about 20 minutes to get this on a plate before my little nugget woke up from her nap.


  • ·         2 Tilapia filets
  • ·         Your favorite Blackening Seasoning – I like Paul Prudhomme’s Blackening Magic for Red Fish
  • ·         2 TBSP Olive Oil (or other oil for high heat searing)
  • ·         1 TBSP Butter at room temperature
  • ·         1 Clove of Garlic finely minced
  • ·         A small palm-full of fresh Cilantro
  • ·         1 Lime

Well before it’s time to start making dinner pull out the butter and let it get to room temperature, though if you’re pressed for time you can nuke it for about 7-10 seconds to soften it up.

Step 1: In heavy bottom stainless-steel or cast-iron skillet, heat the oil on medium-high until it just starts smoking.  While the oil is heating up season both sides of your fish, and when the oil is ready place the fish into the skillet.  Sear for roughly 4-5 minutes and then turn for another 3 minutes or so.

Step 2: While the tilapia is blackening mince the garlic with a press or by hand, chop the cilantro as roughly or finely as you wish and place into a bowl with the butter.  After adding the lime (see below) mix everything together with a hand mixer or fork depending on the relative hardness of the butter.  With the lime you have a choice in how subtle or potent your flavoring is:

–          If you want very subtle, grate/zest the entire lime into the butter mixture, beware this could lead to the lime being completely overwhelmed by the richness of the butter.

–          If you want a light lime flavor, cut the lime in half and give one of the halves a quick squeeze to get a few drops of lime juice out.

–          If you want the lime to be the star of the show, entirely juice one half of the lime.

Step 3: Plate your tilapia and put a dollop of the butter onto the filet immediately and serve so the butter can melt on top of the tilapia.  Serve with vegetables and carb of your choosing, I did a Broccoli, Onion, and Bell Pepper Sauté Medley mixed into some quinoa.


Good: Nectarine Dream (serves 4)

When I first read the peach picking post, my mind immediately jumped to dessert though not as rustic and fall oriented as Kristin’s mini Honey-Peach cobblers; instead I thought about the smooth and decadent luxury that is Crème Brûlée.

Ever since my freshman year in college, I’ve loved Crème Brûlée, mostly for the flavor and texture, but a little bit of it was because of getting to play with fire while making it at the restaurant I worked at.  I found a small brûlée torch (though I do miss the extinguisher-sized blow torch/flame thrower I used to have at the restaurant) and have been making this dessert somewhat regularly at home for my wife.  Though, I’ve only ever strayed from the basic vanilla flavor once by adding a pinch of freshly ground coffee to the basic vanilla recipe (gave it a nice crunch and some awesome flavor).  However, I’ve been waiting for inspiration to strike and provide me with a soft velvety flavor profile to marry with that rich custardy goodness.

Enter Peaches.  The second piece of inspiration for my spin on this dish comes from my childhood and my bartending days – you see I loved (and still do) Orange Dreamcsicles or Creamsicles so whilst bartending my way through college I figured out how to make a frozen cocktail that tasted exactly like the orange dreamsicle (Amaretto is the secret).    Finally finding my inspiration I created something I’m calling my Nectarine Dream Crème Brûlée, and though my finished product didn’t turn out perfect, I’ve modified the recipe to give you a shot at the perfect dessert.


  • ·         2 Large or Extra Large Egg Yolks
  • ·         1 Tbs Sugar plus more later
  • ·         1 Cup Heavy Cream
  • ·         1 Pot of water
  • ·         1 Nectarine cut into a few good size pieces
  • ·         1 splash (no more) of Amaretto or Almond Extract if you prefer to go sans booze.  If you do use the Almond Extract I would use even less than a splash since the flavor comes across extremely heavy-handed if you use too much

Preheat oven to 300 degrees.  Start off by bringing a pot of water almost to a boil.  While that’s heating up place the cream and sugar in a sauce-pot on medium heat, stirring some-what continuously until small bubbles appear around the edges of the pot.  While everything else is heating up beat two egg yolks until just frothy.  Puree the nectarine pieces with the splash of Amaretto/Almond Extract and add this to the cream and sugar mixture.

While continuously beating the egg yolks slowly add the cream mixture little by little; if you add too much too quickly the temperature difference will cause the eggs to scramble.  Once all of the cream mixture is incorporated into the eggs let sit for approximately 5-10 minutes so the bubbles start to disappear.  Strain the entire mixture through a very fine sieve to help remove the rest of the bubbles (this is very important for presentation and texture).  I don’t have a fine sieve, nor did I have patience that night due to my nugget wanting some attention.

Take out your blow-torch and evenly flame the tops of the brûlées until the sugar starts to turn a beautiful  amber color all over – if your torch is weak-sauce, like mine is, tilt the ramekin such that the caramelizing sugar starts to drip downwards which  helps raise the temperature of the uncaramelized granules so they can brown quicker.

For some extra flair you can fan-slice another nectarine and sprinkle some sugar on the fan for caramelizing as an edible garnish, though you’ll have to use a healthy pinch of sugar – I used too little and only got a tiny bit of caramelization on the edges.  Within about 45 minutes of actual work and some sitting around waiting, you’ve just created one of the most decadent desserts found only in the better restaurants, so sit back and savor the delicate flavor and rich, creamy texture.

If you prefer the standard vanilla flavor, I suggest switching out the nectarine and amaretto for a single Vanilla Bean.  Slice the vanilla bean in half with a paring knife and scraping the vanilla out of the bean pod.  You could also add a dash of cocoa powder or finely, freshly ground coffee to the cream and sugar mixture as it’s scalding.

FYI – I picked up my torch at Bed, Bath, and Beyond in a “Crème Brûlée set” though do yourself a favor and make sure you get some deep ramekins instead of the shallow ones that come with that set, it’s much easier to keep your water bath out of the velvety goodness if the ramekins are tall.  Also, be wary when filling your brûlée torch, the butane often spittles out of the entry point so make sure you test the torch pointing away from the area you just filled it in; this one time…I created a 6 foot fireball in a friend’s kitchen and luckily only singed half of my arm hair and a little portion of my eyebrows.


If you haven’t checked out today’s Tuesday Trainer, you’re missing out! I didn’t submit a video this week, but you should still check it out for an awesome workout!


Two Recipe Tuesday Trainer

It’s been nice taking one thing off of my plate for the past week by not blogging, but I sure do miss the interaction with all of you wonderful friends! It’s good to be back!

Last week, my honey bought me a cookbook at his school’s bookfair, and I was inspired by it to make one of today’s recipes. The other recipe is really not much of a recipe, but rather just some good ingredients thrown together on a whim.

Shepherd’s Pie (Makes 6 servings)

This delicious all-in-one meal can be made ahead of time, or prepped in steps like I did. It can also be customized to include whatever veggies you have on hand.

  • 2 tbsp butter or oil
  • 1/4 small onion, diced
  • 1 lb ground beef
  • 1/4 cup beef broth
  • 2 tbsp ketchup
  • 1 tsp Worcestershire sauce
  • a few drops of Texas Pete
  • a pinch of garlic salt
  • black pepper
  • 1 lb white potatoes
  • butter, salt and milk, as much as desired
  • 1/2 lb green beans, cut in half
  • 1 large carrot, diced
  • cheddar cheese

1. Heat a medium skillet and melt butter or oil.

2. Add the onions and saute until translucent.

3. Add the ground beef and cook until no longer pink. Drain any excess fat and return to pan.

4. Add the broth, ketchup, Worcestershire sauce, Texas Pete, garlic salt and pepper. Stir to combine. Let cook until it thickens up a bit.

5. Make mashed potatoes using the white potatoes, butter, salt and milk. Add any additional spices you’d like to jazz it up a bit!

6. Steam the green beans and diced carrots until just barely tender (they will cook more in the oven, so you don’t want them to get too cooked). You could also use broccoli, corn, peas or other veggies you have on hand.

7. Preheat the oven to 400*.

8. Layer the ingredients in a baking pan starting with the ground beef. Add the veggies on top, followed by the mashed potatoes.

9. Sprinkle generously with cheese and bake until the cheese is melty and bubbly!

I made this recipe in parts over a few days. One night I chopped the veggies and put them in the fridge. Another night I made the ground beef (I made a double batch and used the other half of it in chili). The night I actually baked the casserole, I made the mashed potatoes. This was super tasty and very filling. The leftovers were perfect to pack in lunches!


I had my first ever garden this year (I plan to share about my bounty later this week!), and although it didn’t go as well as I hoped, I still ended up being able to eat a lot of veggies from my own front yard. The one veggie I learned I can’t screw up is the bell pepper. We planted a few red pepper plants, but only one pepper made it to the red stage. The rest of them were used when they were still green. We also had jalapenos that grew abundantly.

To be completely honest, I don’t like peppers! Why did we plant peppers then? Well, we were just given a bunch of seedlings for lots of different veggies in May and I didn’t ask many questions. Fortunately, my honey loves pretty much anything, so he was happy to eat the peppers.

When I was running low on creative dinner ideas last week, I whipped this up and to my surprise, he absolutely LOVED it!

Chicken with garden peppers (Makes 1 serving)

  • 3 tbsp butter
  • 2 tbsp coconut oil
  • 2 green bell peppers, cut into thin strips
  • 1 jalapeno, cut into thin strips
  • 1/4 onion sliced into thin strips
  • 2 boneless chicken thighs
  • 1 cup brown rice, cooked

1. Heat a skillet and melt the butter and oil.

2. Add the peppers and onions and saute until semi-soft.

3. In the same pan, sear the chicken thighs on each side. Then leave in the pan until no longer pink in the middle. (I covered my skillet with the lid and turned off the heat.)

4. Serve over the brown rice.

Seriously, my honey loved this super quick and easy meal! I have made it three times now and he still isn’t sick of it. I just picked about 6 more green bell peppers, so he should expect it a few more times before next week 🙂


Once again, it is Tuesday, so pop on over to Lindsay’s place to check out this week’s Tuesday Trainer- Yoga edition!

I’m super pumped about this week because I love doing Yoga. I don’t formally practice it, but I enjoy doing the poses each morning to stretch, and lots of times before bed to relax me and get ready for sleep. I submitted a few videos, so check them out!

Please note that my videos were shot in our bedroom (which I had to pick up before shooting because I didn’t want you all to know think that I was a slob :)). The reason I had to do it in our bedroom was because of this:

That’s right. My puppy got out of his house (we think my honey’s grandma forgot to lock it when she so kindly came over and let him out on Monday!) and destroyed our basement. He chewed through two rolls of paper towels, tore up some magazines, ate almost an entire bag of treats (luckily they were super healthy! Unfortunately, they were super expensive!), tore apart two of my resistance bands, AND chewed off the handles of my only jump rope!!!!

My honey sent me this picture from his phone with the message “crap.” Needless to say, I couldn’t do my workout in my workout space, so I headed up to our bedroom.

I hope you enjoy the Yoga workout this week!!

Two recipe Tuesday

Before I get to the recipes for today, I have to show you the loot I picked up at the farmer’s market today 😀

For $21, I picked up the following:

  • two ears of corn
  • a yellow zucchini- it looks white though…
  • a green zucchini
  • a patty pan squash- which I’ve never tried but am excited to grill it up tonight like the guy suggested!
  • 1/4 peck peaches- I see a lot of peach smoothies in my future- my honey’s personal fave!
  • bag of potatoes
  • one head of garlic
  • a beautiful head of deep dark green romaine
  • a dozen eggs
  • and lard. YES, I said LARD!!! Apparently it is the best stuff to season an iron skillet with. Plus, it’s not as bad for you as society has made it out to be. I have a fabulous book to review for you all that talks about it specifically. I promise to try to get to that post this weekend!

Onto the eats! The two recipes today are great dinner dishes. Both are fairly quick and don’t require crazy ingredients.

Call me crazy for making chili in the middle of the summer, but it is such a quick and easy bulk meal for me to make so I can have a good nutritious lunch all week! This batch made me five 2-cup servings and one 1-cup serving. Perfect for the work week!

Kristin’s World-Famous Chili (okay, not really, but wouldn’t that be cool?!)

Stellar picture, right? Sorry! I haven't really served it up in a nice way to take a photo of it.

  • 1 tbsp coconut oil
  • 1/2 medium onion, diced
  • 3 cloves of garlic
  • 1 lb ground beef (or chicken, see note below)
  • 1 can black beans
  • 1 can kidney beans
  • 1 28oz can tomatoes
  • 2 tbsp chili powder
  • 2 tsp cumin
  • dash of red pepper flakes to taste
  • 1 cup corn

1. Heat a large stockpot over medium heat.

2. Saute the onions and garlic for a few minutes or until onions are translucent.

3. Add ground beef and cook until no longer pink.

4. Drain and rinse both cans of beans.

5. Add beans to meat mixture, followed by the undrained tomatoes.

6. Then add the corn. Add spices and mix well.

7. Let simmer for 20 minutes to allow flavors to blend. You could eat it right away if you wanted to though! Serve with tortilla chips and cheese on top!

Note: to make this with chicken instead, simply skip the ground beef step and mix everything else together. Add cooked chicken once everything else has been mixed together. Allow to simmer for 20 minutes so the chicken absorbs the seasoning.

Creamy quinoa with veggies

Again with the stellar photography today...!

I bought some ricotta cheese to make a ravioli recipe recently (which was pretty fab by the way!), but I had a lot left over. What’s a girl to do? Make up recipes with it! I found a blueberry banana bread made with greek yogurt over at Daily Garnish and decided to replace the greek yogurt with ricotta cheese. It only sort of turned out…that’s why I’m not sharing my recipe here today! It was good, but I need to work on my ratio of wet to dry ingredients before I share it.

Anyways, I still had extra left over. My honey doesn’t mind eating quinoa, but always wants some sort of sauce for it. I decided to whip this up for dinner the other night and it turned out fabulous!

  • 1 tbsp coconut oil
  • 1/4 cup onion, diced
  • 1 clove garlic, minced
  • 2 cups chicken stock
  • 1 cup quinoa
  • 1 cup spinach
  • 1 zucchini, diced
  • 1/2 large squash, diced
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan (more or less to taste)
  • salt and pepper to taste

1. Heat the oil in a saucepan.

2. Saute garlic and onions until onions are translucent.

3. Add the chicken stock and quinoa.

4. Cover and bring to a boil.

5. Lower the heat to a simmer and let the quinoa cook until most of the liquid is absorbed.

6. Add the spinach, zucchini and squash and cover again to allow the veggies to steam a little.

7. Once everything is cooked, add the ricotta and Parmesan, then season with salt and pepper.

Have you ever cooked with lard? What’s your ‘world-famous’ recipe??

Two recipe Tuesday

Today’s two recipes couldn’t be more different! The first is pretty much a staple in our house and the second is a yummy breakfast or snack that I made up to use up some of my blueberries.

Super Simple Salsa

Seriously, salsa is one of the easiest things you can make at home. I will NEVER buy a jar of salsa again! After scouring the internet for easy salsa recipes, I found one that required an entire head of garlic to be roasted for 45 minutes. I tried it once and it was great, but way too time consuming. So I figured I would make up my own recipe that can be whipped up in less than 5 minutes.

  • 1 large garlic clove
  • 1 wedge of a medium onion
  • 1 can diced tomatoes with green chiles (I use Del Monte)
  • splash of apple cider vinegar
  • sprinkle of parsley (or cilantro)

1. Begin by placing the garlic clove and the onion wedge in a food processor.

2. Pulse a few times until they are both diced finely.

3. Next, add in the tomatoes. Splash with apple cider vinegar to taste. Sprinkle parsley to your heart’s content!

4. Pulse this mixture to desired consistency. Serve with your favorite chips!

Blueberry Muffins

I fed one of these to my honey (along with a granola bar and a banana) for breakfast last week. He came home at lunch and told me the breakfast “was the cat’s meow!” Haha! I have NEVER heard him say anything like that before, so it must have been that good 🙂 Seriously, these are very filling muffins that are a great breakfast, or just a sweet treat during the day.

  • 1 1/2 cups GF flour
  • 1 cup oats
  • 1/2 cup chopped walnuts
  • 1 tsp baking powder
  • dash of salt
  • 3 tbsp butter softened
  • 1 tsp vanilla
  • 1 flax egg (or regular egg)
  • 1/2 cup maple syrup
  • 1/8 cup honey
  • 1/2 cup water (might need a little more to thin to desired consistency)
  • 1 1/2 cups blueberries
  • Olive oil spray

1. Begin by making your flax egg: combine 1 tbsp ground flax seed with 2 1/2 tbsp warm water, then set aside for about 5 minutes.

2. Mix the GF flour, oats, walnuts, baking powder, and salt together in a mixing bowl.

3. In a separate bowl, combine the softened butter, vanilla, flax egg, syrup and honey.

4. Add the wet ingredients to the dry ingredients and mix well.

5. Add the water to thin out the batter and continue stirring.

6. Pour in the blueberries and mix gently.

7. Spray a muffin pan with olive oil spray and fill each cup with batter. I filled mine almost completely full and it made 12 perfect muffins 🙂

I need more blueberry recipes!!! Leave me your suggestions so I can find new ways to use the millions of berries I have 🙂

Two recipe Tuesday

Before I get to the two recipes for today, I want to share a few pictures from picking blueberries this afternoon! It was a gorgeous time of the day to do it and I got one heck of a deal! A gallon of fresh, organic blueberries for only $18!!! It would have cost me $40 at the Farmer’s Market this morning to get a gallon of them!.

Look for lots of recipes with blueberries in the coming weeks!!!

Okay, onto the recipes!

If you’re looking for a way to sneak in some extra veggies, try this casserole! Inspired by this recipe, I made a Cheesy Rice and Broccoli Casserole as a side on Friday night. It lasted through the weekend and I was able to take the leftovers for lunch yesterday! Honestly, I’m planning on making it again tomorrow night, it was that good!

Cheesy Rice and Broccoli Casserole

  • 1 1/2 cups rice (and liquid of choice to cook it in)
  • 1 butternut squash
  • salt and pepper
  • 1/2 stick butter
  • 1 medium onion
  • 1 1/2 cups cream
  • 2 medium crowns of broccoli
  • 1 block (8oz) cheddar cheese

1. Make your rice according to the package directions. I used half water and half chicken stock for my liquid.

2. While the rice is cooking, cut the butternut squash in half and remove the seeds. Place skin side down on baking sheet. Spread a little butter over the flesh and sprinkle with salt and pepper. Bake at 400 degrees for 20 minutes. Remove squash from oven and allow to cool.

3. Saute your onion in a few tablespoons of butter in a saucepan. After they become translucent, add your cream. Heat the cream on low heat. Once it is steaming, turn off the heat and grate in your cheese a little at a time, stirring in between to make sure it is melting. Once all of the cheese is melted, add your chopped broccoli and cover with a lid.

4. Go back to your cooled butternut squash and cut one  half in half. Peel the skin off of it and chop it into large chunks. Place chunks into a food processor and pulse a few times. You could puree it completely, but I like the small chunks in each bite. Add the squash to the cheese sauce and stir to incorporate. Once your rice is done cooking, pour it into a large baking dish. Pour the broccoli, squash and cheese mixture over the rice and stir to combine. Grate more cheese on top and pop in a 400 degree oven for 15 minutes or until cheese is melted the way you like it. I like mine a little brown on top and crispy on the edges!

In a future post, I will go on and on about my favorite magazine, but for now, I’ll just share a BBQ sauce that was recently featured in it which I adapted to my liking. I have used this sauce on chicken, as a dip for my potato wedges, and as an extra addition into my chili. It is phenomenal and super simple to make!

Baked Chicken with Mango BBQ Sauce
  • 2 tbsp coconut oil
  • 1 sweet onion, chopped
  • 5 cloves garlic, minced finely
  • 1/2 mango, chopped
  • 1 28oz can of whole tomatoes
  • 1 cup water
  • 1 6oz can tomato paste
  • 1/4 cup maple syrup
  • 1/4 cup molasses
  • 1/4 cup apple cider vinegar
  • 1 tbsp chipotle pepper sauce
  • 2 tbsp lemon juice
  • 2 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • dash of red pepper flakes

1. Heat oil in a saucepan. Add onions, garlic and mango. Saute until soft.

2. Add all remaining ingredients and stir to combine.

3. Break up the whole tomatoes a little.

4. Bring to a boil on medium high heat. Reduce heat, cover, and simmer on low for 30 minutes, stirring often.

5. Remove from heat and allow to cool uncovered for 30 minutes.

6. Transfer 2 cups at a time to a blender and puree until smooth. Store in glass pint jars.

Now for the chicken.

1. Wash off your chicken and place on a broiler-safe baking sheet.

2. Brush with coconut oil and put into 425 degree oven for about 15 minutes.

3. Then, crank up the broiler and leave in for another 5 minutes or until the chicken gets a nice brown color.

4. Remove the pan and set the oven to 350 degrees.

5. Brush the cooked chicken with the mango barbecue sauce. Load it on there!

6. After all the chicken is coated, place back into the oven for 5 minutes. This will set the sauce on the chicken.

7. Remove from the oven and serve with the Cheesy Rice and Broccoli Casserole.

Two recipe Tuesday

It is Tuesday, right? My summers are much slower than during the school year, so I tend to forget what day it is!

So I decided it should be Two recipe Tuesday here, which means I have two different recipes for you today! The first is a typical breakfast for me and the second is a new creation that came out of necessity, rather than creativity.

Raw green yumminess!

Okay, so I typically go back and forth between oatmeal and smoothies for breakfast during the week, depending on the time I have and if I’ve worked out in the morning. I have always made pretty boring smoothies with very typical ingredients; however, I have found a few new super healthy ingredients to add to them. I tend to just wing it with most ingredients, so I’m sorry for not very specific measurements!

  • raw milk yogurt
  • 1 cup spinach
  • 1 raw egg
  • 1 banana
  • handful of frozen strawberries
  • splash of vanilla
  • raw milk
  • 2 tbsp  ground flax seed

1. Add the ingredients to a blender in the following order: yogurt, spinach, egg (if using. Yes, I said a raw egg! It’s very good for you, but please make sure it came from a good home. This was from my aunt-in-law’s chickens and I hand picked the eggs last weekend).

2. Add a splash of vanilla. Blend for at least a minute and thin out with milk to desired consistency.

3. Add ground flax seed after everything is blended together and let blend for another minute or so. Enjoy in your favorite glass!

Or as in my honey’s case, take a swig, shake your head violently and proclaim “it’s too sour!” He’s such a sissy sometimes! He reminded me though that you could sweeten it up a bit if you’d like by adding a little maple syrup, honey, or agave nectar. I felt like a mom when I said “take two more sips and I’ll be happy!” He made me happy 🙂 He also commented that he never thought a time would come when I would like something and he wouldn’t. Head on over here to see what I was eating before I met him.

Cream of roasted veggies soup

We had friends over on Saturday night and I had lots of veggies in the fridge. I figured I’d roast some perfectly to “tender with a little crisp” for a nice healthy addition to our meal. What I ended up doing was roasting veggies to practically mush!! I accidentally set the oven at 425 and left them in there for 20 minutes…don’t be like me!! They were okay enough to eat on Saturday, but I knew the leftovers would not live through the night in the fridge and be okay on Sunday.

Therefore, I knew the only thing to do: make soup…in early June when it has been over 80 degrees out lately! It turned out fabulous and I highly recommend adding other veggies you like to the mix. I ate it plain and loved it, but I know it would be good with crackers or a hunk of bread (none for me though 😦 ). I had leftover pasta, so I actually used it as a sauce on it today for my lunch, which was also fabulous!

  • 1 butternut squash
  • 2 medium heads of broccoli
  • 3 large carrots
  • 1 large zucchini
  • olive oil
  • salt and pepper
  • chicken stock
  • cream
  • 2 tbsp butter

1. Cut up veggies to your liking.

2. Transfer to a bowl and drizzle with a good amount of olive oil. Season with salt and pepper to taste and mix well.

3. Pour onto a pan and roast at 375 for 25 minutes, stirring once halfway through.

4. Let the veggies cool a little, then transfer to a blender or a food processor.

5. Add some chicken broth and puree until smooth, adding more chicken stock if need be.

6. Transfer to a saucepan on the stove and turn on the burner to medium-high.

7. Add cream and butter. Let warm through and taste, adding more salt and pepper or cream if need be.

Serve in a pretty bowl and enjoy!