Ham and Cheddar Cauliflower Soup

Hello, Hello!

I am here with a yummy, let's use up our leftover ham, soup recipe! We made a big roast and we have way too much ham. We have made sandwiches, omelettes, salads, you name it. Now it's time for a soup. I enjoyed this one very much and I hope you do too!

This recipe makes 4 servings.

Here's what you need:

• 1 diced onion
• 2 celery stalks, chopped
• 1 tbsp minced garlic
• 4 cups of cauliflower
• 4 cups of chicken broth
• parsley
• salt and pepper to taste
• 1 cup of cooked ham, chopped
• 1/2 cup of grated cheddar cheese
• 2 tsp olive oil
• 1/2 tsp sage

Step one:

Fry up the onion, garlic and the celery in the 2 tsps of olive oil. Once the onion starts to go clear add in the cauliflower, chicken broth, parsley, sage , salt and pepper.

Step two:

Bring the broth to a boil. Cover and let it simmer at medium to high heat. You want to do this until the cauliflower becomes soft. 

Step three:

Once the cauliflower is cooked, remove the pot from the heat. Process the mixture until it becomes smooth and there are no more chunks. 

Step four:

Now it's the last step. Add the cooked ham and the cheese. VOILA.. time to eat.

Serve with some extra cheese on top. Yes please!

xo

Lentil & Spicy Sausage Soup

Hello, Hello!

Here I am, with an ACTUAL recipe :) It warms my heart to finally be back in my own kitchen getting back to cooking the things I love. It warms my heart even more to be able to finally share recipes with you all again!
This soup was super YUM. Dan has the week off work so we have been in super-productive mode. We have been getting so much done around the house & this soup was so easy. It was nice not to cook for too long so I could get back to our projects!

OH MAN.. before I get started with the recipe I just want to take a second to say that my husband is AH-MAZING. I was having somewhat of a "down" day yesterday and he brightened my day with a present. He is so thoughtful. He bought me this beautiful pearl necklace while we were in Cali, but he has been waiting to give it to me! :) I am so blessed.

Food time!

Here is what you need to make this easy soup!

• 2 small onions, chopped
• 1 tbsp olive oil
• 3 spicy Italian sausages, cut into bite sized pieces
• 1/4 cup orange lentils
• 1/4 cup green lentils
• 6 cups of water
• 1/2 can of diced tomatoes (we used 1/2 a mason can of our homemade tomatoes)
• 2 cups of frozen veggies (the bad with the small pieces of carrots, peas, corn, and Lima beans)
• 2 tbsps taco seasoning
• 1 tbsps chicken stock

This recipe serves 4-6 servings. (4 Dan sized portions..6 "normal people" portions haha)

Step one:

In a large pot put your oil, onions and cut up sausage. Fry for a few minutes until your onions start to get clear.

Step two:

Add all of the other ingredients and bring to a boil. I kept my soup on 7/8 for the entire cooking time. So med/high. Cook for 30 minutes. Or until your lentils and sausage are totally cooked, which might take less time than 30 minutes.

&& ENJOY!

Have a wonderful Thursday friends!

xoxo

-Britt

Thai Chicken Curry Soup

Happy Monday everyone! I hope it was a good day for you all! I had my french course this morning and I was looking forward to a nice relaxing afternoon-until my work called me in :( Even though I had to work today, it's been a good day. It was especially good because tonight Dan and I made dinner together. It has been awhile since we actually cooked together. Sad, I know. Dan has been super busy with work & school, so I've been the one cooking most nights. Anywho, it was nice to cook together. Guess what we made?? THIS! This Thai soup was something I was craving, and it totally hit the spot. Here is what you need to make this yourself, today, right now ;)

SERVES 4-6


Vermicelli, as much as you desire.

1 tablespoon olive oil

1 clove garlic, minced

1/2 tsp dried basil

1 teaspoon ground ginger

2 tbsp green curry paste

2 cups carton chicken broth

2 tablespoons soy sauce

1 tablespoon white sugar

1 can reduced-fat coconut milk

2 skinless boneless chicken breasts, chopped into bite size pieces

1/2-1 cup sliced mushrooms

2 big handfuls (yes, I use handfuls to measure) baby spinach leaves

1 tablespoon lemon juice

2 green onions, thinly sliced

1 egg, hard boiled (if desired)

To turn up the heat add:

• 1-2 tsp dried chilies
• 1-2 tsp chili sauce

Step one:

Bring a pot of water to a boil. Add rice noodles and cook until soft, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside. You could also boil water and pour the boiling water over the vermicelli in a medium bowl, and let them soften. We do that a lot.

Step two:

Heat oil in a large saucepan over medium heat. Stir in garlic, basil, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Add the chopped up chicken. Coat the chicken with the curry/garlic/ginger mixture. Now,Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes. It makes the chicken wonderfully tender.

Step three:

Stir in coconut milk, chilies(if desired), mushrooms, spinach, & lemon juice. Increase heat to medium-high, and simmer for about 5 minutes.

Add the cooked rice noodles into the soup.

Step four:

Garnish with half a boiled egg and green onion.

Enjoy!

Have a great week everyone! I shall see(?) you all again this time next week!
xo
-Britt

Lentil dal with fresh ginger, chili and cilantro

Hello again! It is now almost 11 and I am going to call it a night. Last recipe. As you can see Dan and I have been eating Indian food. It has been fun to try some new recipes and make somethings we have never tasted before! Dan was actually the one who made this recipe. It was a nice meal to come home to! Here's what you need:

• 1 cup orange lentils
• 1/2 tsp tumeric
• 1 tsp salt
• 4 cups of water

Step one:
Put the lentils in a large saucepan with tumeric, salt and water. Bring to a boil, then reduce the heat and simmer covered for about 20 or 30 minutes. Make sure the lentils are soft. If you need to, add water while cooking.

Step two:
Take out about 1/2 of the lentils with a ladle and mash them. Take the mashed lentils and add them back to the soup/dal. Continue to let simmer for about 5 minutes to let it thicken, uncovered. Give it a good stir. If you like stick soup keep it how it is. If you like it a bit thinner, add water. Keep it on low heat, stirring every so often.

TEMPERING OIL
You make this in another pan. You will use half of it to stir into your soup and the other half to garnish the top of the soup.
You need:

• 2 1/2 tbsps oil
• 1 1/4 tsp ground cumin
• 1/4 cup chopped fresh cilantro
• juice of 1/2 a lemon
• 1 tbsp minced fresh ginger
• 1 tsp finely chopped garlic
• 1 tsp chili sauce
• 1 tsp green curry paste
• 1/2 tsp cayenne pepper
• 2 tsps chili powder

In a frying pan heat up the oil, garlic and ginger. Heat for a minute or two then add the cumin, chili powder, chili sauce, green curry paste, and the cayenne pepper. Cook for about a minute. Remove the pan from heat and add a few drops of water to it.

Take half of the tempering oil and add it to the soup/dal. Stir it in nicely. Also add half of the cilantro and all of the lemon juice. Simmer for another few minutes. VOILA..it's finished. Serve nice and warm. Place a bit of the tempering oil on top of your bowl of dal and garnish with fresh cilantro.
Enjoy this dish. It is super good.

xo

Creamy Cauliflower soup with Bacon

I know, I know...lots of soup this week. I actually made 4 soups this week...haha. I was also feelin the bacon this week, so here we go. This soup rocks. Super good and everyone loved it. I used a really great recipe that I will share with you guys. The only thing is that I didn't use leaks. Instead I just chopped up an onion and used that. I encourage you to try it with the leaks because I am sure it's delish!
http://www.taste.com.au/recipes/969/creamy+cauliflower+and+potato+soup+with+bacon
I also kept all of the peels on the potatoes. Once you blend it all up you can't even taste the peels. You should keep them in the soup so you don't lose out on the nutrients :)

There is nothing better than sharing food with friends!

xo

Bacon, Sweet Potato and Broccoli Soup

This soup is yummy. It def has a different taste than the traditional cream of broccoli soup. If you enjoy sweet potato and all of it's greatness..then this is a good soup for you! It is an interesting colour to say the least. It looks somewhat like baby food! haha Don't let that fool you. It serves 4 to 6 people. Here is what you will need:
-2 heads of broccoli, chopped
-2 medium sized sweet potatoes(I used 1 and 1/2 large sweet potatoes), chopped
-4 cups of reduced salt(msg free) chicken stock
-4 strips of bacon, fried up and chopped
-1/4  cup of cooking cream
-1/4 cup of skim milk
-one onion, chopped
-3 garlic cloves, crushed
-salt and pepper to taste
-1 tbsp of olive oil

Step one:
-In your large soup pot put 1 tbsp of oil, your garlic and onion. Fry it up nicely.

Step two:
-Add your chopped sweet potato, and chopped broccoli.
-Add your chicken stock(water)
Bring it to a boil. Then reduce heat and cover. Let the potato and broccoli cook until very soft.

Step three:

-Once the veggies are cooked drain out the liquid. Keep it because we will be adding about 1/2 of it back to the soup.

Step four:
-Put your veggies in a food processor or blender. You will probably need to add some of the liquid you have put aside into the blender to help it blend.

voila, your weird coloured soup!

Step five:

-Pour the soup from blender back into the pot.

-Add your cream and milk.

-Add back 1/2 or more of the liquid you set aside. Add what you desire to make your soup the consistancy you like.

-Salt and pepper to taste.

-Add your chopped bacon

Serve and enjoy!

xo

Tomato Soup with Veggies

This week has been a flurry, cold week. SO I made alot of soup :) This was my first soup of the week. Easy, and yummy. This is the recipe:

• 
  
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 2 (28 ounce) cans crushed tomatoes
• 3 1/2 cups vegetable broth
• 1 tablespoon vegetarian Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 4 drops hot pepper sauce
• 1 can of corn

 Instead of using the crushed tomatoes I used tomato chunks. We used our own canned tomatoes so that's the way they were..chunky! I liked the soup with the chunky tomatoes..so do as you wish:) The only thing that takes time in this recipe is the chopping. Soup is such an easy meal!

Step one:

Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.

Step two:

Add carrot and celery; cook for 5 to 7 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, corn, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

Enjoy!

xo

Rich and Creamy Butternut Squash Soup with Maple

At our wedding we ate a DELICIOUS butternut squash and maple soup...So I am on a mission to try and recreate it! I looked online at a bunch of recipes and I played around with them and I came up with this recipe. We love this soup and make it often.

THIS MAKES 4 SERVINGS.

To make this sweet and creamy soup you will need:

• 2 carrots, chopped
• 2 tbsp butter
• celery
• one large onion, chopped
• 2 potatoes, peeled and chopped
• 1 butternut squash, de-seeded, peeled and chopped
• 1 tsp minced garlic
• 1 tsp cinnamon
• 3 cups of chicken broth
• 1 cup of cooking cream ( or milk for a lighter version)
• 1-2 tbsp of maple syrup
• salt and pepper to taste

STEP ONE
Put the butter, celery and onion into a large pot. Let simmer on medium high..stirring frequently.

STEP TWO
Add the chopped up carrots, potato and squash. Let them simmer until you notice the squash becoming a darker, more rich colour.

STEP THREE
Add the chicken broth and let it boil. You want the potatoes, squash and the carrots to become soft and mashable. At the same time add the garlic and the cinnamon.

STEP FOUR
Once the potatoes, squash and carrots are soft and mashable, drain the liquid out of the pot. As you drain the liquid out, put it in a container and set it aside.  It has the cinnamon in it and we still want to use it! Once you have done that, it is time to mash everything together with an electric mixer ( or in a food processor)

STEP FIVE
Once the vegetables have been well mixed and mashed together you can add back 3/4 of the liquid you took out and one cup of table cream. Also add in your 1 to 2 tbsp of maple syrup! Add your salt and pepper to taste. Stir until you find the right consistency.

Now EAT and ENJOY!

xo