If I were to write a book about my time here in Syracuse, I would call it "Everything Is Ice." Because it is. I wouldn't say it's brutally cold because that word should probably be reserved for places higher up north - like Canada - but, the temperature is rarely above freezing and it has not stopped snowing since mid-December. At first, it was cute. Staying in all weekend long, watching the snowflakes dance outside, cooking through gorgeous cookbooks, and cozying up on the couch with whatever I'd just made. But by now it's gotten old - way old - and I find myself . . .
This soup was supposed to be a clean-out-the-fridge kinda dish. I needed to use up an open container of vegetable stock, some sweet potatoes and bread that has seen better days, and decided to make roasted sweet potato soup. I didn't mean for it to be a "blog recipe" but it turned out to be one of the best and most beautiful soups I've ever made. I also caught a pretty bad cold the next day and it was exactly what I needed to make me feel human again. The ginger, garlic and cayenne make the soup warming and comforting, and sinus-clearing, too - a total winner. But by . . .
Whereas many of you grew up eating candied yams and sweet potato pie, I only came to know this starchy vegetable a few years ago; these was only one kind of potato in Mother Ukraine - the brown kind. Now sweet potatoes are one of my favorite vegetables. They're delicious, versatile, super healthy, and still retain an air of exotica to me. This gorgeous wintertime soup comes together easily and in no time, and with ingredients you probably already have on hand. It's light yet satisfying, and the way the cool sour cream and grassy cilantro mingle with the sweet . . .
Pho is a Vietnamese noodle soup that consists of a savory broth, long thin noodles, meat (usually beef or chicken) and sometimes leafy greens. It’s comforting, delicious, and everything else you’d want a hot bowl of something to be. Since I’ve been experimenting with vegetarian and vegan dishes lately, I recalled the vegan mushroom pho Rene and I shared at Bunker and decided to recreate it at home. There’s really not much to this pho recipe; it’s just making a vegetable broth, sautéing onions and boiling noodles. Of course you will not get the same silky, savory . . .
This idea came from... Wait, I'm gonna let you guess... Why yes, it was Bon Appetit magazine! But I only used it for inspiration this time, the recipe is entirely mine. I should just rename this blog "Bon Appetit-Inspired Recipes by Sasha." Also, note this beautiful, asymmetrical serving dish, which was another part of my birthday present. My friends sure do know me well. (Yield: 4 servings) Ingredients: 2 tbsp vegetable oil 1 small yellow onion, diced 3 garlic cloves, minced 1 orange bell pepper, diced 1/2 tsp cumin 1 heaping tsp yellow curry powder Cayenne . . .
- Is the meatiest, heartiest, most satisfying and most heart-warming stew of them all. Its origin is not definite, however, many believe it was born in Mexico in the 1800’s. There are as many recipes for chili as there are cooks and this one is mine. My chili is more like a soup than a stew, though. For optimum flavor, remember to keep salting each layer separately. Just don’t go crazy with it… Ingredients: 2 tbs. oil 1 medium onion, diced 1 bell pepper, preferably green or red, diced 3 cloves of garlic, chopped ¾ pound ground beef 1 tsp. ground cumin 2/3 tsp. . . .