Culinary Adventures with Camilla

Here we are at the November Soup Saturday Swappers event. Wendy of  A Day in the Life on the Farm  started this event and, every month, I get a new array of soup recipes to put in my to-try pile. And this month, Ashley of  Cheese Curd in Paradise  is hosting as we explore soups featuring pumpkins or squash. Ashley writes, "Perfect time to cook with these seasonal ingredients. Get creative with an pumpkin or squash ingredients- or maybe a combination!" I just made a pumpkin stew inside a beautiful blue pumpkin! If I had known...I would have saved it for this event. You can see my Jarrahdale Pumpkin Posole: here . But I loved Ashley's idea of mixing pumpkin and acorn squash. So, I went with that. Before I get to my offering, here's the rest of the #SoupSwappers crew... An InLinkz Link-up Pumpkin Laska I opted to share a Malaysian-inspired soup with our two favorite squashes: a pumpkin and an acorn squash. We love that this is creamy, coconuty...

  This is a sponsored post written by me on behalf of the sponsors of #FabulousFallBounty. I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own.  This page may contain affiliate links. Here we are at the second day of our celebration of #FabulousFallBounty. You can read more about the event:  here . And, once again, many thanks to our event sponsors:  Silpat   for a handy silicone mat;  Le Creuset  for a lovely serving platter; and  Melissa's Produce  for providing the bloggers with a beautiful box of goodies, including the acorn squash and peeled, steamed chestnuts I used here. Autumn means lots of hearty soups to stave off the cold, damp weather. And, inspired by the acorn squash and prepared chestnuts I received from Melissa's Produce, I decided to make a comforting, filling soup. Because I used rice as a thickener, this is gluten-free...and,...

I created this recipe with complimentary items from  Melissa's Produce . All opinions are my own. Autumn means lots of hearty soups to stave off the cold, damp weather. And, inspired by the acorn squash and prepared chestnuts I received from Melissa's Produce, I decided to make a comforting, filling soup. Because I used rice as a thickener, this is gluten-free...and, if you use olive oil instead of butter, is can also be dairy-free. Win, win for anyone at your table with those restrictions. Roasted Acorn Squash & Chestnut Soup Ingredients  serves 2, if using the acorn squash as serving bowls 3 organic acorn squash 4 T butter 1 organic white onion, peeled and diced (approximately 1 C) 1/2 C diced organic celery 2 to 3 garlic cloves, crushed and minced 2 C prepared chestnuts (peeled and steamed) 1 C rice (I used an organic jasmine rice)          freshly ground salt freshly ground pepper 1 to 2 T ginger syrup 1 to 2 T appl...

This month, #CooktheBooks and #FoodNFlix collide with a Frida Kahlo theme. Both events are hosted by Debra of Eliot's Eats . I shared our experience at a mole-making class at a recipe for mole poblano for my Cook the Books submission in August, when Debra asked us to read  The Secret Book of Frida Kahlo  by F.G. Haghenbeck*. Read about our class: here . Now for September's Food'N'Flix , Debra asked us to watch Frida.  Here's  her invitation . Debra wrote: "You may (or may not)  know that September not only marks Mexican Independence Day (September 16), but it also marks a collaborative event with  Cook the Books ." I had no idea about Mexican Independence Day. Now I do! And now I have another favorite movie, too. Next month, Deb at  Kahakai Kitchen  hosts as we watch  Beetlejuice.  Stay tuned for more on that next month. On the Screen... I can't believe I haven't watched this movie before now. "Frida" chronic...

Wine Pairing Weekend - #winePW - happens on the second Saturday of the month. And this month - February - Christy of  Confessions of a Culinary Diva  is hosting. Since it's Valentines' Day, we're talking about Valentine pairings. Click to read her invitation:  here . Then I was approached to create some Valentine wine pairings* and I decided to post recipes for the entire week. I opted to elevate my usual stuffed squash by topping it with some "love bugs" - also known as boiled crayfish. All three of my Valentines got a chuckle with how I plated them. In the Glass... Landmark Vineyards' history includes a Hatfield-McCoy type feud which is very intriguing to this history buff. On one side, a group of investors that includes Damaries Deere Ford, of the John Deere tractor/plow legacy, is credited with starting the vineyards in 1974. When First Lady Michelle Obama opted to pour Landmark's Chardonnay at the White House holiday party one year, she c...

This is a mostly hands-off dinner that we love. My husband said to me, "How long have we been together?" Almost eighteen years.  "It only took me eighteen years to come around to your way of eating." That is to say - lots of vegetables and a little meat. What does that mean? You've always eaten what I've cooked. "Well, I haven't always liked it. But now I like it." Ingredients serves 4 2 organic acorn squash olive oil 1 C diced fennel bulb 1 C diced onion 4 C chopped kale 1/2 C dried cranberries freshly ground salt freshly ground pepper freshly squeezed lemon juice Procedure Preheat oven to 400 degrees F. Slice squash in half and scoop out the seeds. Drizzle the squash halves with olive oil and place them, cut-side down, on a rimmed baking sheet. Roast for 45 to 50 minutes until tender. While the squash roasts, add a splash of olive oil in a large, flat-bottom pan. Sauté fennel and onion until soften and beginning ...