Roasted Moroccan Carrots with Yogurt

I made these recently and forgot to post them! Such an easy recipe, and a great side dish. I like to buy the thin whole carrots because I think they’re so pretty, but you can also slice large carrots into 2-4 pieces instead. Once roasted they’re soft and sweet with a slight char to them, and the spices pack a flavorful punch!

Ingredients: (serves 2)

7-10 petite whole carrots, or large ones sliced into thinner pieces
1 large garlic clove
1/2 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
Olive oil
Salt and pepper

1/2 cup Greek yogurt
1 teaspoon fresh herbs (I had dill on hand, but parsley would be great too)
1/2 teaspoon lemon juice

Preheat oven to 375 degrees. Place the carrots on a baking sheet and drizzle them with olive oil, followed by the garlic and all the herbs. Toss well to coat the carrots. Bake in oven for 40 mins, turning them halfway through. In the meantime, make the yogurt sauce by simply mixing together the Greek yogurt, herbs, pepper, and lemon juice. Carrots should be fork tender once cooked. Remove from oven and let cool for 5 minutes before serving with the yogurt.

Curried Butternut Squash and Coconut Soup

Sunday night was one of those nights I needed to make dinner but didn’t want to leave my house to do it! I had a butternut squash and a can of coconut cream, which was enough to convince me that I didn’t need to go to the grocery store. This soup ended up being delicious! Some of the best unexpected meals start with one simple thought – what can I make without having to remove these pajamas and go to the store?!

3 garlic cloves, chopped
2 shallots, chopped
1 inch chunk of fresh ginger, peeled and minced
1 butternut squash, peeled and cubed
4 medium carrots, peeled and chopped
1 large apple, peeled and chopped
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon powdered sage
1/2 teaspoon smoked paprika (or more if you like the kick!)
3 cups chicken stock
1 cup water
1/2 cup coconut cream (coconut milk works, too)
Salt and pepper, to taste
Olive oil

In a large heavy pot, saute the garlic, shallot, and ginger in some olive oil for a minute or two. Add the butternut squash, carrots, and apple. Drizzle with a little more olive oil then add the curry, cumin, sage, paprika, salt, and pepper. Cook for about 5-7 minutes then add the chicken stock and water. Bring to a boil and cook for 15-20 minutes, or until the carrots and squash are fork tender.

Turn the heat off, then using a hand blender puree the soup until smooth. Alternatively, you can blend in a blender in batches. Add in the coconut cream and mix until fully incorporated. Serve with an additional swirl of coconut cream and a sprinkle of paprika.


Portuguese Boiled Dinner

One of the best things in the world is to sit down and have a big family dinner. There’s just something really special about it! A lot of memories and past times are reminisced about while passing dishes around, and a lot of memories are made while you are sitting there, too. I always look forward to going home to my mothers house because we all get together, and 99% of the time food is involved. I’m assuming this is because we are Portuguese and love to celebrate family time with a big hearty meal!

This weekend we went home to Rhode Island for Mother’s Day. My mom was making Portuguese boiled dinner, which she has been making my whole life- it is one of those sentimental meals that I love very much. She learned how to make it from my great-grandmother, and yesterday she taught me how to make it. I have documented it here to share with you all! It is quite simple, but does take a few hours of cooking time. Well worth it though. And what’s even better is the next day you chop up all the leftovers and make hash out of it- which I have also included in this post for you as well!

Overall a wonderful weekend with my family! Happy Mother’s Day everyone!

Ingredients: (this is for a double batch, use half for a smaller portion)
2 smoked pork shoulders
5 lbs whole carrots
2 heads of cabbage
6 large Linguiça links
6 large (Portuguese) chourico links
Apple cider vinegar, for serving
Butter, for serving

In a HUGE pot, add the pork shoulders and cover with water. Bring to a boil. In the meantime, cut everything else up. What you need to keep in mind is that all of these things will be cooking for a long period of time, so if you cut them to small then they will just cook down to mush. For the carrots, keep all the thin ones whole, and only slice the tops of the ones that are very thick. Next, core the cabbage and cut into quarters. Also peel and quarter the potatoes as well. Finally, cut the linguiça and chourico into about 3 inch pieces.

After the pork has boiled for 20 minutes, dump the water and fill it with new water. The reason you do this is to get rid of some the salt that comes off the meat. Add the linguiça and chourico to the pot, pushing it down around the pork. Add the carrots as well then cook for 1 hour. Next add the potatoes and cook for another hour. At this point, depending on how much room you have in the pot, you can either remove the potatoes and sausage or leave them in before you add the cabbage. It really depends on how big of a batch you’re making and how big your pot it. Seeing we were making a huge batch, we removed them then just warmed them through before serving. We also removed one of the pork shoulders (at this point it’s cooked all the way) to make even more room. But if you have the room in the pot or are making the smaller batch, then you can leave it all in! Up to you. Just be VERY careful when scooping things out or moving things around in there, everything has been cooking so long that it can break apart if not handled gently! Once the cabbage is added, cook for one more hour.

To serve, plate all ingredients in separate bowls and pass around the table! We love to put apple cider vinegar on our cabbage and potatoes. We also keep butter on the table as well, depending on how people like to eat their boiled dinner!

Thanks mom for sharing this recipe with me, I can’t wait to teach my future kiddo how to make it one day as well. Love you!


To make the hash, simply chop up the leftovers and add to a frying pan, cooking for about 15 minutes. Next add it to a baking sheet and place in the oven on 350 degrees for another 15-20 minutes or until crispy. Top with some runny poached or fried eggs!

Potato, Carrot, and Parsnip Soup With Sausage

I’ve had a big craving lately for some homemade soup, so when I got a bunch of potatoes, carrots, and parsnips this week, I though it was a good opportunity to get my fix. Soups are great because they really don’t take very long to make, plus you can basically throw in whatever you like. I used sausage in this recipe but it could be substituted for any meat you like, or no meat!

1/2 shallot, finely chopped
2 red bliss potatoes, skin on and cut into 1 inch cubes
2 medium carrots, peeled and diced
1 large parsnip, peeled and diced
4 cups water (or enough to cover your veggies in the pot)
2 Italian sausage links
Olive oil
Salt and pepper
1/4 teaspoon smoked paprika
1/2 tablespoon red wine vinegar, optional

Add some oil to a heavy pot over medium heat and sauté the shallot until translucent, about one minute. Add the potatoes, carrot, and parsnips, then cover with water and bring to a boil. Once the potatoes are cooked through (about 10 minutes) turn off the heat. Take half of the soup and put it into a food processor, blending until smooth, then pour it back into the pot with the rest of the soup. Mix together to incorporate. Keep the soup on low heat while you cook the sausage in a separate pan. Once the sausage is browned, add to the pot of soup along with the fresh dill, paprika, and red wine vinegar. I added the vinegar because I felt like it needed a little acidity when I tasted it, but up to you if you add it! Ladle into bowls and top with a little more dill for garnish.