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Sarah Crowder
Attended Clemson University
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Sarah Crowder

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Happy Monday! Here's a killer soup to kick off your week:

Sweet Potato, Apple, and Toasted Pecan Soup

Ingredients:
2 large sweet potatoes
3 medium apples, halved, seeds and core scooped out
2 medium shallots, peeled and quartered
1 1/2 c pecans
6 c chicken or vegetable stock
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground allspice
4 Tbsp. butter
12 sage leaves
Pinch of salt

Directions:
1. Preheat the oven to 350 degrees F. Add the sweet potatoes and apples (cut side down) to a baking sheet. Toss the shallots with a glug of olive oil and place them in a corner of the baking sheet. Each item will take a different amount of time to cook: Remove the apples once they are tender and beginning to release juices; remove the shallots when they are softened and starting to char on the edges; remove the sweet potatoes when they are very soft all the way through, 45-60 minutes. As each ingredient is ready, move it to a blender.

2. Meanwhile, place the pecans in a medium skillet over medium heat, and stir often until fragrant and toasted, 5-10 minutes, then move all but 12 pecans (reserved for garnish) to the blender.

3. Meanwhile, bring the stock to a boil in a large pot over high heat. Reduce the heat to medium-low and add about 1 cup of the stock to the blender. Blend the cooked apples, shallots, sweet potatoes, pecan, and cup of stock on high speed until smooth, then add the mixture to the rest of the stock and stir until smooth. (If you have a handheld immersion blender you can skip the blender and add all ingredients to the large pot, then blend until smooth.)

4. Melt the butter in a small saucepan over medium-high heat. Once hot and foaming, add the sage leaves and fry until bright green, about 1 minute. Use a fork to remove the sage leaves to a plate and immediately sprinkle with a pinch of salt. Let the butter continue cooking until it begins to brown, then pour the sage-infused brown butter into the soup and stir until smooth.

5. Divide the soup among four large bowls and garnish with the fried sage leaves and reserved pecans. Serve warm.

Serves 4
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Sarah Crowder

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August freelance links are now on the blog, including a summery, barely sweet honey oat smash cake for Yummy Toddler Food: http://www.punctuatedwithfood.com/august-freelance-links/
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Sarah Crowder

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My son loves these videos!

Sarah Crowder

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This week on +Hellobee I'm sharing tips and recipes for acai bowls. Let's talk toppings:

http://www.hellobee.com/2015/07/27/acai-bowls/
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Sarah Crowder

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(new post) chocolate and tahini smoothie packed with superfoods for those of us needing an extra nutrient and energy boost: http://www.punctuatedwithfood.com/chocolate-and-tahini-smoothie/
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Sarah Crowder

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How do you make your smoothies even more nutritious? Some ideas, plus a recipe for a sunshine-y superfood smoothie, on +Hellobee:

http://www.hellobee.com/2015/03/30/superfood-tropical-smoothie/
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Sarah Crowder

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After a decadent vacation, I'm looking for ways to eat a little lighter - without sacrificing big flavors, of course. This tangy, creamy, herbaceous cilantro dressing makes everything it touches fit those criteria. I like it in particular tossed with a salad of baby greens, apples, and salted peanuts:  http://www.punctuatedwithfood.com/apple-salad-with-cilantro-dressing/
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Ooooh---cilantro dressing! It looks so beautiful (and a perfect way to detox after vacation food ;)
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New #ontheblog: A peak into my work for Cheese Grotto.

http://www.punctuatedwithfood.com/cheese-grotto/
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Make these cupcakes next time you have something to celebrate, OR make these cupcakes your reason to celebrate. Just make these cupcakes!

Champagne Cupcakes for +Recipe.com : http://www.recipe.com/blogs/cooking/celebratory-champagne-cupcakes/
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A quick recap of last month's work to go live, and some enthusiasm about what's to come: http://www.punctuatedwithfood.com/may-freelance-links/
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Sarah Crowder

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In case you missed it, March freelance links are on the blog:

http://www.punctuatedwithfood.com/march-freelance-links/
March freelance links, from superfood smoothies to a tutorial on how to prepare a fresh ham.
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(In case you missed it) smoky, spicy kale chips, plus a velvety beet puree and crispy salmon: http://www.punctuatedwithfood.com/herbed-beet-puree-spicy-kale-chips-with-a-side-of-salmon/
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In her circles
152 people
Have her in circles
75 people
Waleed ahmad agha's profile photo
Savor the Best's profile photo
Sarah Nelson Craft's profile photo
Lucas Brown's profile photo
Ashley McLaughlin's profile photo
Liza Sussman's profile photo
Bryce Roe's profile photo
Susie Wyshak's profile photo
Amy Lee Scott's profile photo
Education
  • Clemson University
    Political Science, 2002 - 2005
Story
Tagline
Food Writer & Photographer, Recipe Developer
Introduction
Keep up with me and find samples of my freelance work at punctuatedwithfood.com.
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Gender
Female
Public - 8 months ago
reviewed 8 months ago
1 review
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