A beautiful soup to celebrate St. Patrick’s Day and Spring!!
3 Tbsp. olive oil
2 cloves garlic, minced
1½ cups sliced leeks, white and pale green parts only
¾ cup celery, diced
⅓ cup white wine
4 cups chicken or vegetable stock
4 cups frozen peas
3 Tbsp. parsley and more for garnish
½ tsp. thyme leaves
⅛ tsp. ascorbic acid, vit. C pill
Salt and pepper to taste
½ cup heavy cream, and more for garnish
Heat the oil in a large pot and saute the garlic first for a few seconds and then add the leeks and the celery. Do not let them brown, but continue to saute until softened, about 5 min. Add the white wine and reduce until almost gone about 3 min. Pour in the stock and let simmer for 15 min.
Add the peas, parsley and thyme return to a simmer and cook until tender, about 5 min. Add the ascorbic acid and blend until smooth in a blender.
Reheat in the pot and add cream. Do not let it boil. Serve with more cream on top and parsley if desired.
Here is another cute meal that your whole family will love. My daughter Amber found the alphabet pasta in a Mexican grocery store of all places and asked if I could make her alphabet soup.
To be honest with you they got tucked away in the pantry and kind of forgotten about until I came across them again and decided to make this delicious and easy soup.
I had cooked chicken in the fridge so I made everything else in the slow cooker and then added the chicken just before serving to warm. Alternately you can use fresh chicken and put it in at the beginning.
Have fun with it, let the kids create words and get a little messy. Your dinner hour will be so much more enjoyable!!!
Everyone loved gobbling this soup up. It was a good quick NOSH!!! I hope you try this to and love it as much as we did, ENJOY!!!
Great easy soup that can be made in the crockpot!!
2-900 ml sodium reduced chicken broth
1 lb. cooked chicken
½ onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 large garlic clove, minced
2 medium bay leaves
1 tsp. thyme
½ tsp. celery seeds
½ cup uncooked alphabet pasta
Salt and pepper to taste
Fresh parsley for garnish
Add all the ingredients to a slow cooker except the chicken, pasta and salt and pepper. Cook for 5-6 hours, won’t hurt it if it goes for 8 hours.
Half an hour before serving add the chicken and bring back up to a simmer on high. Add the pasta for the last 20 min. Remove the bay leaves and adjust seasoning with salt and pepper. Serve with fresh parsley for garnish.
If storing the soup refrigerated, the pasta will absorb a lot of the broth so you may need to add more to serve again this next day.
I love a fast soup for weekday nights in the winter. Something that doesn’t have to simmer for hours to develop an amazing taste. With a quick stop at the grocery store you can have this soup whipped up in no time. For weekday meals I use already prepared garlic, ginger, lemongrass, etc. It saves you so much prep time and you will always have it ready in your fridge. Gourmet Gardens has a great line of products for this.
Make extra and throw it in the freezer for a quick lunch or dinner. I love doing that with a soup. Even put them in individual containers and you have lunch for your children. Way better than a canned product!!
Served rustic or elegant, this soup will take you a long way!!
Saute onion and garlic in 1 Tbsp. coconut oil until translucent. Add curry, lemongrass paste, ginger, cumin and salt and stir cooking for 1 min. Add 1 Tbsp. butter, add the carrots and celery, saute for 3 min. Add chicken/vegetable stock, simmer for 30 min. until carrots are tender. Puree with an immersion blender. Add evaporated milk and correct seasoning.
I looked back through the archives on this lovely Monday morning. Thinking of sharing something a bit lighter. The Black Bean and Butternut Squash Quinoa Wraps jumped out at me. These have been a huge hit not only in our home but I made them for the teachers at Amber’s school for an appreciation lunch and they thought they were fabulous.
I love a wrap for dinner or lunch, we will be making a Chicken Couscous Wrap this week for dinner. They are fast and easy and the whole family loves them as they can build them themselves. I hope you try this delicious vegetarian option for your next meal. ENJOY!!
I give to you today another little cookbook for review. I love cookbooks as you all know. I can read them like novels. I love when they have a great title and fit a certain niche. So when it is hot outside you will want to grab this cookbook, The No-Cook, No-Bake Cookbook by Matt Kadey.
Matt Kadey is a James Beard award-winning food writer, registered dietitian, recipe developer and travel photographer based in Waterloo, Ontario, Canada. That’s an impressive list of accomplishments. No wonder I enjoyed this book of his so much!!
This cookbook features 101 fast and fun oven-free meals, everything from breakfast to dessert. Recipes like Acai Granola Bowl, Lemony Apple Fennel Salad, Lentil Wild Rice Pilaf and Lemon Cheesecake with Cherry Sauce. All without turning your oven on!! There are 80 photos to enjoy also, all scattered through the cookbook.
Our daughter loves smoked salmon so I was drawn to this very appetizing looking sandwich. I also love pesto and was intrigued with the addition of arugula. Well it was a sure fire winner in our house. That pesto is fabulous with it’s peppery finish from the arugula. Loved it! Such an easy and quick dinner for anytime of the year when you are tired of making those big casseroles and roasts. A simple yet elegant sandwich. I hope you try this recipe and enjoy this cookbook!!
An amazing smoked salmon sandwich that is upped in flavor with a delicious pesto!!
2 cups packed arugula
½ cup packed fresh basil
2 cloves garlic, chopped
½ cup chopped walnuts
1 oz. grated Parmesan or Parmigiano Reggiano (about ½ cup)
Juice of ½ lemon
¼ tsp. sea salt
⅓ cup extra virgin olive oil or avocado oil
8 slices whole grain bread or 4 whole grain buns, split in half
4 oz. smoked salmon
½ English cucumber, thinly sliced
½ cup thinly sliced jarred roasted red pepper
½ cup sprouts, such as broccoli or pea (optional)
For the pesto: Place the arugula, basil, garlic, and walnuts in the bowl of a food processor and pulse a few times until coarsely minced. Add the cheese, lemon juice and salt, and process until combined. Scrape the sides of the bowl. With the machine running, pour in the oil through the feed tube and blend until fully combined.
For the sandwiches: Spread a generous spoonful of pesto on four slices of bread or bun halves, and top with equal amounts of salmon, cucumber, red pepper and sprouts if using. Top with the remaining bread or bun slices.