Roasted Tomato Soup

Here in the Midwest the weather has finally started to cool down and we’re entering my favorite season of the year, Autumn! I love everything about it- the colors, the cooler weather, the fallen leaves, the longer nights, and the abundance of fall-centric produce (think apples, pumpkins, pears, etc.).

The cooler weather has me wanting to cook things that warm our bellies and souls. I personally am not a fan of smooth soups (I prefer some texture in my soup; something about the smoothness reminds me of baby food), but tomato soup is the sole exception. I like my tomato soup unadulterated and free of unnecessary frills (oooh fighting words!). I prefer the flavor of tomatoes to shine. I’ve tried my hand at many recipes, but my search for the ultimate grilled cheese partner in crime has come to an end, much thanks to Sarah at Flour & Spice. Her recipe results in a soup that lets the tomatoes be the star (rightfully so).

So go ahead and start warming up friends, it’s only going to get colder😉




Roasted Tomato Soup

Yield: 4 Servings


  • 2 ½ pounds fresh tomatoes, quartered
  • 6 cloves garlic, peeled
  • 2 onions, peeled and sliced
  • ½ cup olive oil
  • Salt, to taste
  • Ground black pepper, to taste
  • 3 – 4 cups vegetable broth
  • 2 dried bay leaves
  • 2 tablespoons unsalted butter
  • ½ teaspoon sugar
  • ¼ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes


Preheat oven to 450°F.

In a foil lined tray, combine tomatoes, garlic, and onions. Drizzle with olive oil and season with salt and pepper. Roast for 30 to 40 minutes, until caramelized.

Transfer roasted vegetables to a large cooking vessel. Increase heat to medium high, and add 3 cups of the vegetable broth, bay leaves, and butter. Bring to a boil, then reduce heat to medium and simmer for 15 to 20 minutes.

Add sugar, thyme, and red pepper flakes. Remove and discard bay leaves. Using an immersion blender, puree the soup until smooth. If the soup is too thick, add more of the remaining broth to thin it out. Remove from heat and adjust seasonings.

Chocolate Cream Cheese Frosting

Mis Amores! I’ve missed you! It’s been a busy summer, and now that school has started (my son started kindergarten! Crazy!), we’re on a tightly packed schedule.

Soon after Eid ul Fitr, the kids and I left for California to prepare for my brother’s impending wedding festivities. To say the wedding was amazing would be an understatement. Like, understatement of the century.

We’re back now, and in the thick of a standard school year. Although the summer was fun, it is nice to be back home and into a normal routine. It’s nice to have some predictability.

While in California, I got the chance to test out some amazing new recipes. Luckily for me, my mom and brother are both amazing taste testers. I’m excited to recreate some of the stellar recipes that were tested.

Now onto today’s recipe- Chocolate cream cheese frosting. A few days ago I was asked to bake some cupcakes for an Eid ul Adha kids gathering. Surprisingly, I was low on butter but had a few packages of cream cheese (very strange in my home!). I wanted to try my hand at something different, and I’ve seen recipes floating around for a chocolate take on cream cheese frosting. I adapted this recipe and came up with this fabulous frosting! It’s slightly tangy with an amazing chocolate kick. It’s an amazing alternate to regular buttercream!




Chocolate Cream Cheese Frosting

Yield: Enough To Frost 2 Dozen Cupcakes

Or a 2-Layer Cake


  • 1 pound cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • 2 teaspoons vanilla
  • ¼ teaspoon salt
  • 6 cups powdered sugar
  • 1 cup cocoa powder


Place cream cheese, butter, vanilla, and salt in a large bowl, and using a whisk attachment, whip on medium-high speed until smooth, about 2 minutes. Add the powdered sugar and whip on low speed until incorporated. Add cocoa powder and whip on low speed until incorporated. Increase speed to high and whip until light and fluffy, 3 to 5 minutes, remembering to scrape the sides of the bowl along the way.

Use as needed.

Refrigerate leftovers.

Note: Frosting may be made and frozen in advance. To use, simply leave on the counter and bring to room temperature. The frosting may need to be whipped lightly to bring back t original consistency.

Eid Eats 2016: Zesty Spice Roasted Chicken

Eid Eats 2016 is officially here! This “party” is one that I look forward to all year🙂  With Ramadan coming to an end, it’s fun to get together with other bloggers and enjoy the festive atmosphere.  Do you want to come to the party but worried that it’s too late?  Fret not my friend, there’s still time! You’ve got until Wednesday, July 6, to submit a recipe.  Just follow the guidelines found here, and you’re in!  I, along with my co-hosts Asiya of Chocolate and Chillies (check out what she’s sharing here), and Sarah of Flour and Spice (and the yummies that she’s sharing here) would love for you to join us!


Click on this graphic to submit your addition to #EidEats2016. You can also click here to check out all of the yummies everyone has brought.

This year, Eid Eats falls on my father’s birthday.  I had decided beforehand that I wanted to make something that would make him proud.  My father was a huge fan of roasted poultry (chicken and turkey). He was the honoree turkey-carver at every Thanksgiving gathering. He used to enjoy revving the electric knife and getting down to business on the bird. Friends (and their children) would stand around and watch him, and he would hand feed little pieces to those standing closest to him.

I decided to make a zesty spice rubbed roasted chicken (adapted from here) because I knew it would be something that he would have enjoyed.  Prior to this attempt, I had never roasted a chicken before. I don’t know about you, but I had so much fear going into it! Afterwards however, I wondered why the heck I took this long to attempt something so simple! Please, don’t be a scaredycat like me. It’s a simple dish to prepare, and it really adds a classy touch to any spread.




Zesty Spice Roasted Chicken

Yield: 4 to 6 Servings


  • 1 (3 – 3 ½ pound) whole chicken, skin removed
  • 1 tablespoon + 3 tablespoons unsalted butter, melted, divided
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red chili powder
  • 6 cloves garlic, peeled
  • ½ lemon
  • Potatoes, as needed, diced into 2-inch chunks (or baby potatoes cut in half)
  • Chopped cilantro, for garnish


In a small bowl, combine 1-tablespoon butter, salt, paprika, basil, oregano, black pepper, and red chili powder.

Place chicken in a large container and rub with spice mix, making sure to coat evenly. Cover and refrigerate, allowing the meat to marinate for several hours (overnight is best).

Remove chicken from the refrigerator and preheat oven to 450°F. In a baking pan, place potatoes in an even layer. Place chicken on top and stuff the cavity with garlic and lemon. Tie the chicken legs together with baking twine. Brush chicken with remaining 3 tablespoons butter, making sure to pour a few spoonfuls into the cavity as well.

Roast chicken in preheated oven for 20 minutes. Reduce temperature to 400°F and cook for an additional 40 minutes, until the internal temperature has reached a minimum of 165°F. Remove from oven, cover lightly with foil, and allow it to rest for 10 to 15 minutes.

Serve garnished with cilantro.

Guest Post: Asiya of Chocolate And Chillies

Hey hey hey! Look at who we have here today! It’s my homegirl Asiya who blogs over at my favorite (Asi, it’s favOrite, not favOUite😉 ) space on the internet, Chocolate and Chillies!  Not only is she a co-host with me and Sarah for Eid Eats 2016, but she is one of my closest friends and confidantes.  She holds a special place in my heart, and I am so grateful and blessed for her friendship.

You know those cartoons where there’s an angel on our right shoulder and a devil on the left?  Well Asiya is the angel on my right shoulder, giving suggestions on where to cut fat in recipes, or where we can swap wheat flour in for all-purpose flour.  My foodie desires are like the devil on your left shoulder, whispering things like, “more butter baby!”

Well, since it’s Ramadan and the Shayateen are chained up, I’ll hand it over to our Angel Asiya, and she can share the healthy and delicious yummies that she’s been up to😉


Ramadan Mubarak!  I hope everyone’s fasts are going well and we are all making the most of this blessed month.  I’m very excited to be guest posting on Henna’s fabulous blog!  Henna and I have been good friends for a few years now. Over these years, Henna has become one my closest friends.  She is someone you can go to for advice or for just a “Hey Girlfriend!!!!”  It’s amazing how the internet connects people who otherwise would never have met.  Not only is Henna a wonderful friend…but she is also a great cook!  Her blog is full of delicious recipes.  Our family has lately been enjoying her Cajun Chicken Pasta.  It has been a big hit!  Her recipe for Chicken Keema has been a life saver on many occasions when I’ve needed something quick to whip up or if I have run out of adrak laysan (ginger garlic paste).  Bolani is one of my favourites and Henna’s recipe was delish!

Now for the recipe I am sharing with you today!  I find in Ramadan it can be hard to keep a balanced diet, especially with these long fasts.  Also, with our traditional South Asian diet, we tend to indulge in a lot of deep fried goodness.  So today I am sharing a recipe the helps to balance out all those unhealthy iftaris.  It’s a one pot meal and super quick to make which is a great help during Ramadan.  You can have it on its own or pair it with some grilled chicken or fish.  Leftovers also make a great suhoor!  For a change you can have leftovers wrapped in a tortilla topped with some sour cream, salsa and guacamole.

Thank you Henna for sharing your space with me and for letting me guest post on your blog!


One Pan Mexican Quinoa


One Pan Mexican Quinoa 

Adapted from Damn Delicious

1 tbsp canola oil

2 garlic cloves, minced or pressed

1 green chilli, minced

1 cup quinoa

1 cup water

1 19 oz tin black beans, drained and rinsed

2 tomatoes, diced

1 cup frozen corn

1 tsp chilli powder

1/2 tsp cumin powder

salt and freshly ground black pepper to taste

2 tbsp lemon juice

2 tbsp minced cilantro

Over medium-high heat, heat the oil in a large skillet.  Add garlic and green chilli.  Cook until fragrant, approximately 1 minute.  Add quinoa, water, black beans, tomato, corn, chilli powder, cumin powder, salt and pepper.  Bring to a boil.  Cover and reduce heat.  Cook until quinoa is cooked, about 15-20 minutes.  Mix in lemon juice and cilantro.  Enjoy!

Avocado Banana Shake

Continuing on the beverage train, today I’m sharing a recipe the was inspired by our last trip to Toronto, Avocado Banana Shake.  It’s healthy, filling, cooling, and perfect for either Suhoor (pre-dawn meal) or Iftar (meal at sunset).

This literally takes a few minutes to throw together. Dump everything in a blender and blitz away!




Avocado Banana Shake

Yield: 4 Servings


  • 2 cups milk
  • 6 tablespoons sugar
  • 2 bananas, peeled and diced
  • ½ avocado, peeled and pitted


Combine all ingredients in a blender and pulse until smooth. Refrigerate any leftovers.