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Browsing Tag: sage

Sweet Potato Noodles with Bacon & Sage

Sweet Potato Noodles with Bacon & Sage is a perfect Fall time meal. This dish is full of flavour and is the perfect lunch or dinner.


There’s something about fall time that makes me want to cook and bake like crazy. It must be the coziness that fills the house when something is in the oven or on the stove, and the scents that fill the house when it’s cooking. 

I’ve got a huge list of recipes that I want to make and I pretty much want to just put them on hold so I can do my Fall baking before Fall is over. Because you know what it’s like. Time just disappears and before you know it, it’s Christmas. 

Speaking of Christmas I feel like I’m on the ball. I have a few gifts purchased….woot woot!!! So if you’re a procrastinator (I usually am), jump on the band wagon and start buying things here and there. You won’t be sorry.

For now though, back to Fall. Here’s a cozy and yummy dish using sweet potatoes…or yams…whatever the heck you call them. I never can tell the difference…ha.

Sweet Potato Noodles

This sauce is jam packed with flavour….so tasty.

Sweet Potato Noodles

Who doesn’t love bacon and sage?!?!

Sweet Potato Noodles

Sweet potatos or yams? anyone know?


Yippee, here’s my handy dandy spiralizer again. LOVE this gadget! The sweet potato noodles are so vibrant.



Sweet Potato Noodles with Bacon & Sage
  1. 2 medium sweet potatoes
  2. 4 slices of bacon
  3. 10 sage leaves
  4. 1/4 cup pine nuts lightly toasted
  5. 2 cups chicken stock
  6. 1/2 small onion diced
  7. 1 cup heavy cream
  8. 3 tbsp butter
  9. 1/4 tsp dried thyme
  10. salt & pepper to taste
  11. 1 tbsp olive oil
  1. Peel and spiralize sweet potatoes. Set aside.
  2. Cook bacon until lightly crisp and add sage in the last 45 seconds of cooking. The sage will crisp (careful not to burn). Remove immediately to a bowl.
  3. To make sauce, cook stock and onion until reduced by 1/2, add cream and reduce by 1/2 again.
  4. Add butter and thyme to sauce, cook for 2 minutes and strain.
  5. Add salt and pepper to the sauce to your taste. Set aside.
  6. Heat oil in a pan and add sweet potatoes. Cook at medium heat until tender about 10 minutes. Gently turn with tongs to cook evenly.
  7. Add sauce and bacon mix to heat through.
  8. Dish out on pasta plates and sprinkle with pine nuts.
Amanda's Daily Dish





Pumpkin Corn Chowder

It’s been so busy lately, but today I decided to clear my schedule so I could get some cooking and blogging done. I’ve got a few recipes up my sleeve that I want to share in the next few weeks. I know we’re getting right into the busy holiday season now, but it’s the best time to share new recipes with family and friends. This past weekend we were busy Christmas shopping and pulling out the decorations, which meant we ate out alot. I was so glad to make this homecooked meal today, I hate feeling all garbage-y from eating out too much. This dish really made my tummy feel cozy. I came up with the recipe last fall and it was an instant hit. I hope you like it too.
Pumpkin Corn Chowder
1 medium onion diced
6 slices of bacon chopped
10 fresh sage leaves (thinly sliced)
4 tbsp butter
4 tbsp flour
2 cups whole milk
1300 ml chicken stock
1 can cream-style corn
1 can pure pumpkin
1 tsp salt
4 small-medium potatos diced
cracked pepper to taste

The fresh sage smells wonderful!

Dice your onion and bacon

 Saute the onion and bacon in 1 tbsp of butter and 1 tbsp of oil

I like my bacon crispy, so I saute my onions so they are carmelized and the bacon is a bit crispy. At this point you can add your thinly sliced sage. It will crisp up with the onion and bacon. 

In a seperate saucepan melt your butter on medium heat. Once it is melted add the flour and whisk for 1 minute. Then, slowly add the milk while continuously whisking.

Keep whisking until it starts gently bubbling. Then slowly add the broth while whisking. The key to a nice smooth chowder is to keep whisking! We don’t want any clumps!

Add the 1 tsp salt, onion and bacon, pumpkin, and corn to the broth mixture. Mix it up well. This is where the flavors start coming together. 

Toss in the potatos. I like to dice my potatos a bit smaller, so they are bit sized. Everything else in the chowder is quite small, so a big chunky potato would throw it off, but you can make it to your personal preference.

Simmer the chowder on low heat for 1 hour. Make sure to stir it occasionally. Garnish with fresh sage and serve with fresh bread or a cheesy grilled cheese sandwich. We had it with cheese toast….what can I say, I ran out of time. Off to hockey practice we went. 

Thanks to my adorable little man Emmett for cooperating while mommy made dinner and blogged about it!

p.s with your scrap sage twigs and wilted leaves you can make a wonderful all natural air freshener. In a small saucepan add 1/2 cup water, throw in sage pieces, a couple slices of lemon, a squeeze or two of lemon juice. Simmer on lowest setting for a fresh and clean scent.

Once again, please bear with me while I try and get the camera to do what I want it to. (Doesn’t always happen 😀 )

Happy cooking….enjoy!