Comforting Chicken Soup

Dear Jess,

Wham. Bam. Thank you Tana Ramsay.

This. Soup.

THIS.

SOUP.

Make this soup! The fragrance, the ease, the yumminess! This is by far, the best chicken soup I have ever tasted, made, laid eyes upon... I was nearing the end of making it, and in walks Jason from running errands. "Ooooooooooooo... Sally!' were his exact words after inhaling the aromas of this soup. It's so good that even though I made it on Saturday, right this minute I have another pot of it in the works.

For a while now, I have wanted to make a chicken soup where you cook the entire chicken in the soup. Two of my friends had mentioned that they had tried it and will never go back. I searched for a recipe on the Internet, and didn't really find anything that peaked my interest, or met my expectations. I had given up all hope, and turned to Tana Ramsay's book Home Made. I knew I would find a delicious soup recipe there, even if it wasn't the one I was looking for. Little did I know that fortune was about to shine it's big, beautiful, bright face upon me. Low and behold, on page 6, there is a delightful recipe called Comforting Chicken Soup. And guess what... you cook the whole chicken in it!

I made a few alterations, though I feel I stayed true to her vision.

Comforting Chicken Soup
adapted from Tana Ramsay's Comforting Chicken Soup, Home Made, Page 6

1 Chicken weighing about 2 3/4 lb
2 sticks of celery
2 carrots
2 leeks, cleaned, trimmed and chopped
2 medium onions, chopped
1 bay leaf
6 peppercorns
1 sprig tarragon
2-3 Tbsp olive oil
1/4-1/2 cup spelt flour
1 Tbsp red wine vinegar
salt

1. In a large stock pot, with lid, Put the chicken into the center of the pot and surround with HALF your celery, HALF your carrots, HALF your leeks, and HALF your onions. Throw in the bay leaf, peppercorns, tarragon and a generous pinch of salt and pour over enough water almost to cover the bird, leaving the top of the breast clear. It will poach in the steam. Bring to a boil, then reduce the heat to a slow simmer. Put on the lid and cook very gently for 1 1/2 hours.

2. When the time is up, remove from the heat and allow to cool for as long as it takes to remove the chicken safely. Put the chicken to one side.

3. Pour the cooking broth through a fine sieve into a clean container (I use a large measuring cup) and discard all the vegetables and seasonings.

4. Meanwhile, in a clean pan, add oil, remaining onion, celery, carrots and leeks. Fry until soft, but not coloured. Add the flour and stir well to make a smooth paste around the vegetables. Fry for a couple of minutes, then gradually stir in the broth. Increase the heat and bring to the boil, stirring all the times. Reduce the heat and simmer for 10 minutes. Remove from the heat and allow to cool slightly, then liquidize in batched with a blender (and return to pot), or take your immersion blender to it.

5. Add red wine vinegar.

6. Using your hands, remove the breast meat from the chicken carcass, discarding the skin. (I put the dark meat away for another soup.)

Shred the meat into very small pieces and add to the soup. Season with salt to taste and serve in warm bowls.

A perfect soup, for a Canadian winter.

Love,

Spicy Black Bean Soup

Dear Jess,

Poor Jason informed me that he is hungry. Almost always. This is not surprising, as the weather has officially become cold, and he works outside. The amount of calories he burns everyday has jumped substantially!

I was lucky enough to win a door prize at my friend and Naturopath's open house for the new location of her clinic Healthy Foundations. To my delight, it was the door prize I most coveted: The Whole Life Nutrition Cookbook. As it says on the cover, it is "A complete nutritional and cooking guide for every stage of life, including over 200 gluten-free, dairy-free, and egg-free recipes." It is packed full of helpful information for people intolerant of many foods, and also what you should be looking for when buying organic. I have found it extremely helpful.

On page 155, there is a recipe for Spicy Black Bean Soup. This is one of many recipes I hope to make in the upcoming winter months. I served it over brown rice, with a salad topped with boiled egg, and homemade poppyseed dressing. (I will include this recipe too!)

Enjoy!

Spicy Black Bean Soup
from The Whole Life Nutrition Cookbook, Page 155

1 Tbsp extra virgin olive oil
1 medium onion, chopped
1/4 tsp sea salt
1 medium red bell pepper, diced (I subbed celery, because I can't have peppers yet)
1 large carrot, diced
1 small jalapeno chili pepper, seeded and chopped
1 tsp cumin powder
1 1/2 teaspoons oregano
1/2 teaspoon chili powder
1/4 tsp chipotle pepper (I omitted this, as I didn't have any)
1 tsp paprika
pinch cayenne
2-3 cups water (I used chicken broth)
6 cups cooked black beans, or 3 cans
2 cups chopped fresh tomatoes, or one 14 oz can
1 cup fresh or frozen corn kernels (I can't eat corn yet either, so I left it out)
1/2 cup chopped cilantro
2 tsp sea salt or Herbamare, or to taste
1 Tbsp apple cider vinegar

1. Heat olive oil in a large soup pot over medium heat; add chopped onion and sea salt. Saute until slightly golden, then add red pepper, carrot, jalapeno pepper; saute-stir a few minutes more. Add spices and stir to coat.

2. Add water, black beans, tomatoes, and corn, add more water/broth if necessary. Turn heat to medium-low and simmer until vegetables are fork tender, about 20-25 minutes.

3. Remove pot from heat and add cilantro. Add Herbamare or sea salt to taste. Add apple cider vinegar. Taste and adjust salt and seasonings if necessary. (I also too my immersion blender to it a bit, to thicken and smooth it out a bit)

Poppy Seed Dressing
adapted from a recipe from a friend

1/3 cup honey (or maple syrup)
1/2 cup cider vinegar
1 tsp salt
1 tsp dried mustard
1 tsp grated onion
1 cup extra virgin olive oil
1 Tbsp poppy seeds

Blend honey, vinegar, salt, mustard and onion together. With the blender on, slowly add olive oil to ensure it infuses effectively. Stir in poppy seeds, and refrigerate!

Like a said earlier, I served the soup over brown rice with a salad. It was a hit with Jason, and he said it filled him up! Woot woot! Win for the wife!

I love you and miss you dreadfully. I hope we can see each other soon.

Love,

Split Pea Soup

Dearest of all Jessicas,

I miss you terribly. My heart aches when I think of you and Caitlin, and how none of us have seen each other in so long. I think we should all plan a "girls' weekend" over the March break! And since it's the March break, the "weekend" can be in the week! Thoughts?

Anyways. I am writing today to share a recipe (for the first time in quite a long time!) for Split Pea Soup. The story behind this one is as follows. Pork shoulders were on sale a while back for around ten dollars each (bone-in). I had just stocked my freezer with chickens, a turkey and a ham shoulder. I decided to pass this sale by. The next week however, they were approximately six dollars each! Huge 4lb+ Pork shoulder roasts! So I grabbed two. On Tuesday I roasted one in my oven (recipe to come when I roast the second one, as I forgot to take pictures of the final product...). My parents dropped by to see Alice. My mom reminded me that if/when I make stock out of the pork bone, I can make Split Pea Soup! How I managed to forget that's what you make with pork stock, I have no idea... but my Mom saved the day! Thus, yesterday, I ran to the bulk barn for split peas, and last night for dinner, we had Split Pea Soup. What a lovely soup on a blowing, snowing day! (Our snow banks on either side of our driveway are taller than our vehicles... looking out the window with a bowl of this bad boy is absolute comfort.)

Split Pea Soup
heavily adapted from www.foodnetwork.com

1 small onion, chopped
2 cloves of garlic, minced
1 tsp dried oregano
3 tbsp olive oil
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
8 cups pork broth (made from your pork bone)
2 cups carrots, diced
1 cup sweet potato, diced
1 cup celery, diced
2 cups dried split peas (yellow and/or green)

1. Add onion, garlic, oregano, salt, pepper, and olive oil to a large pot. Simmer until onions are translucent. Add broth, carrots, potato, celery, and HALF the split peas. Bring to a boil and simmer uncovered, for 40 minutes, stirring occasionally.

2. Add remainder of split peas and simmer for another 40 minutes, or until your peas are at desired tenderness. Stir often, so nothing burns to the bottom of your pot. (The soup thickens quickly)

3. Serve!

I hope your winter is going well, and your students are little angels!

So much love,

Chicken and Pumpkin Soup

Dear Jess,

First. I miss you. We NEED a phone date soon. Please let me know when you're available, and we can schedule something asap.

Second. Make this soup.

Mom and I signed up for an organic food box (by a farm called Circle Organic) that we split between the two of us once a week. We signed up because we thought it would be fun to try new things based on the local, seasonal, organic produce we get in our box. I must say: it is fun!

This week I got a pumpkin! My recipe was inspired by a recipe I found on the internet. I threw a chicken (which I got on super sale) that I defrosted over night, into the slow cooker on high for 3 hours, and cooked my pumpkin in the oven (cut in half, gut and cook at 325F for about an hour). Both of these take time, but (luckily) very little effort. I just put them in, and was able to complete my other tasks around the house. To make it 'easier', you could use canned pumpkin, and pre-cooked chicken from the store. Either way, it will be delicious.

Chicken and Pumpkin Soup
inspired by www.budgetbytes.com
1 tbsp olive oil
1 medium yellow onion, chopped
2-3 cloves of garlic, minced
1 cooked pumpkin, mashed
1 tsp red pepper flakes
2 cups corn
6 cups chicken broth
1/2 cooked chicken, pulled/chopped
1 (15oz) can kidney beans
5 large 'leaves' of collard greens, stemmed and chopped
1 tsp hot sauce
1 tbsp cumin
1 tsp chili powder
1/2 tsp salt

Put olive oil, onion, and garlic in a large saucepan. Simmer until onions are softened. Pumpkin and red pepper flakes, and let cook for another 5-10 minutes, stirring regularly.

Add corn and chicken broth. (I took my immersion blender to it at this point... totally optional though...) Bring to a boil.

Add chicken, beans, collards, hot sauce, cumin, chili powder and salt. Simmer for about 30 minutes.

Remove from heat, and serve!

I'm warning you... This will make your house smell amazing!

Have a great Thanksgiving!

Love,

Dahl Lentil Soup

Dear Jess,

Oh man! That pasta looked extremely tasty!

I'm so happy to hear that your trip went well. The beaches were my favourite part out there as well. Well... that and Green Gables!

This recipe came from me wanting another comfy, cozy, dinner on a hot day. Weird, but the baby gets what the baby wants (which has also been a lot of pizza...) Another bonus is this is extremely cheep to make! So during that week or month where money is a little tight... this is the answer!

Dahl Lentil Soup
adapted from www.foodopera.com

1 onion, chopped
4 cloves garlic, minced
2 tsp milk curry powder
1 tsp tumeric (optional)
1 x 400g can diced tomatoes
6 small potatoes
2 cups chicken broth (or water)
1 cup canned red lentils, rinsed
Sour Cream or Plain Yogurt to serve.

Heat oil in a saucepan over medium heat. Cook the onion and garlic for 5 minutes, or until the onion is soft.

Add the curry powder and tumeric and cook for 1 minutes, until fragrant.

Stir in the tomatoes, broth and potatoes. Bring to a boil and simmer for 20-10 minutes (or until potatoes are tender)

Add lentils and warm through. Remove from heat.

If desired (as I did) use your immersion blender to blend to desired consistency.

I hope your summer is going well! Mine is flying by!

Love,

Cheesy Green Chile and Potato Chowder with Buttermilk Cornbread

Dear Jess,

For some reason I am craving comfort food this summer. All I want is pizza, mashed potatoes with gravy, stews, mac and cheese... the list goes on!

On yesterday's menu:

Cheesy Green Chile and Potato Chowder
adapted from www.eatliverun.com 

3 poblano peppers
1 large yellow onion, small diced
1 green bell pepper, small diced
3 russet potatoes, peeled and cubed
2 stalks celery, small diced
3 slices bacon
2 tsp minced garlic
1 quart chicken broth
2 tsp salt
2 cups milk
1/4 cup flour
1/2 cup Jalapeno Monterey Jack Cheese {plus additional for serving}
thinly sliced green onions

First, fire roast the peppers.

To do this, place poblano peppers right over the flame on your burner if you have a gas stove. Flip occasionally until every inch of the pepper is charred. If you don’t have a gas stove, place peppers underneath the broiler on a lined sheet tray {also flipping occasionally} until charred. Once charred all around, immediately remove peppers from heat and zip up in a plastic zip-loc bag. Let sit for 20 minutes then remove charred skin with the back of a knife and roughly chop up peppers.

While your peppers are cooling, fry the bacon in a large Dutch Oven or heavy  bottomed pot. Fry until crispy then remove bacon from the pot and drain on pepper towels. Keep grease in the pot!

Add your onion, bell pepper, garlic and celery to the hot grease. Saute for about six minutes over medium heat until veggies are just tender. Add cubed potatoes to the pot, as well as the poblano peppers, and toss well so everything is combined.

Pour in chicken broth and add the salt. Bring to a boil then reduce heat and simmer for about 35 minutes until potatoes are very tender {be sure to “test” with a fork or knife…nothing worse than biting into an uncooked potato!}. Add milk and sprinkle in flour. Whisk together so that no flour clumps remain and bring back to a simmer. Simmer for another 10 minutes. (I used my immersion blender for this one, as I wanted something more creamy!)

Turn off heat completely and add cheese to the pot. Stir well so cheese melts. Serve immediately with crumbled bacon, sliced green onions and additional cheese.


Buttermilk Cornbread
from www.allrecipes.com

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk*
1/2 tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp salt

Preheat oven to 375 degrees F. Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

*To make your own buttermilk, add one tbsp white vinegar or lemon juice to one cup of milk. Let stand for 10-15 minutes.

 I love you and miss you!

Love,

Creamy Parsnip Celery and Apple Soup

Dear Jess,

My days lately have been fairly uneventful. But I am thankful for the time to meditate. I still love how things happen that you can't explain. I love that we don't know what is to come next. I love that all surprises are unexpected. This soup is a good example. Caitlin came last minute for a visit, which meant she was able to accompany me on my hair appointment last week. There, we were looking through some magazines while waiting for my hair to colour, and I found this soup. I took a picture of the recipe with my phone, and remembered it only yesterday. This was perfect timing, as I was planning on doing groceries.

I made this soup yesterday but was unsure as I was not feeling well and my senses were a little off. I believe when Jason came home I said 'I made a weird soup, baby... I'm not sure about it.' We went on a date and I didn't think about the soup until I went to make my lunch today. I decided to give it a chance.

Today, (to my utmost pleasure!) my lunch included:

Creamy Parsnip Celery and Apple Soup
from a magazine in Van Gogh Design Hair and Spa
(I think it was Everyday Living, December 2012)

2 tbsp unsalted butter
1 leek (white and light green parts), washed and sliced
1/4 tsp ground ginger
Pinch salt
1 lb parsnips, peeled and sliced
3 ribs celery, sliced
1 granny Smith apple, peeled, seeded and chopped
3 cups sodium-reduced chicken broth
3 cups water
1/4 cup whipping cream (35%)
2 tsp Dijon mustard
2 tsp cider vinegar

1. In a large pot, melt butter over medium heat, cook leek, ginger and salt, stirring occasionally until softened, about 8 minutes.

2. Stir in parsnips, celery and apple; cook, stirring occasionally, for 3 minutes. Add broth and water; bring to boil. Reduce heat and simmer until parsnips are tender, about 20 minutes. Let cook for 10 minutes.

3. In batches in blender, puree soup until smooth; return to pot. Sitr in cream, mustard and vinegar; reheat to serve.

I must have been distracted while making my list, as I forgot to add celery to my list. Never fear, I had some carrots which I added instead. I'm sure celery would be delicious, but the carrots were tasty as well.

I am so excited to see you in a couple days! I hope your preparations are going well.

So much love,

Curried Squash Soup

Dear Sally,

The dust is starting to settle. My parents how now successfully married off both of their children. It was a beautiful weekend in Ottawa and David and Steph looked very happy.

I hadn't planned ahead for meals this week so this soup was actually just a random act of cooking. Jesse brings home random vegetables for me from his parent's garden . . . hence this soup.

Ingredients

(adapted from The New Moosewood Cookbook) 

3 cups butternut squash

2 1/2 cups chicken stock

1 cup orange juice

1 tbsp. butter

1 cup chopped onion
2 medium cloves garlic, minced
1 1/4 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. cinnamon
1 tsp. fresh ginger
1/4 tsp. dijon mustard
1/2 cup lactose free yogurt
dash cayenne pepper
fresh lemon juice

1) Preheat oven to 375 F. Split the squash lengthwise, remove seeds, and place face-down on a lightly oiled tray. Bake until soft (about 40-50 minutes). Cool, then scoop out the insides. Measure out 3 cups worth and place in a large saucepan. Add the chicken stock and orange juice and bring to a boil.

2) In a frying pan cook onion and garlic over medium heat until clear (about 5-8 minutes). Remove from heat and add to squash mixture. Add the rest of the ingredients to the pot. Using a hand blender, puree soup until it is a nice smooth texture. Serve and enjoy!


I am sure that you will be busy with family this Thanksgiving weekend. Say hi to everyone for me!

Miss you lots,

Jessica

Pearl Barley, Savoy Cabbage and Chorizo Soup

Dearest Jess,

I am so excited for our Skype date tomorrow! I haven't seen you in ages!

As you have noticed, the weather is cooling down. This means the old soup, chili, casserole, stew etc recipes get pulled out and jackets, scarves, rubber boots and long pants get put on. We had our windows open all summer and enjoyed the summer breezes. We have now closed them to enjoy the toasty warmth of the house, against the chilly, rainy spectacle we find outside.

This recipe has become a sort of favourite for me. It is another one from Tana Ramsay's Home Made cook book. The last recipe I did from this book was so delicious. It was a Ham, Spinach and Gruyere Croissant Ring. Very tasty!

I have fallen in love with this soup because of its simplicity and adaptability. Tana says:

'So when following any recipe, mine included, my advice would be to not get hung up on quantities - if there are three mushrooms left in the bag more than the recipe calls for, chuck them in too, or if the recipe demands two celery sticks and you have only one, don't rush down to the supermarket to buy it. Getting a meal on the table for the family after a long day at work or doing other things can be stressful enough, so why make it more complicated than it needs to be?'

You know this is my view-point as well, so this soup I have made a little different every time. I will share the original recipe as it is in the book, but remember to have fun with it!

Pearl Barley, Savoy Cabbage and Chorizo Soup
From Tana Ramsay's Home Made, page 12

3 tbsp extra virgin olive oil
2 red onions, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 sprigs of thyme
9oz chorizo sausages, skinned and chopped into bite-sized pieces
1/2 Savoy cabbage, shredded
3.5oz pearl barley
squeeze of lemon juice
1 handful of chopped fresh parsley
salt and black pepper

1. Heat the oil in a large saucepan on a low-medium heat. Add the onions, garlic and thyme and cook gently for about 5 minutes, until softened but not coloured. Add the sausages and fry for 4-5 minutes until the oil begins to run. Meanwhile, put on the kettle to boil.

2. Add the cabbage and pearl barley to the sausages and pour in enough boiling water to cover everything generously. Bring to bubbling, then reduce the heat and cook gently for 50-60 minutes, until the barley is tender; top up with more hot water if the mixture gets too dry.

3. Add a squeeze of lemon juice and season with salt and pepper to taste. Toss in the parsley, stir through and serve in warm bowls with lots of crusty bread with butter.

Enjoy this one. It's very warm and cozy.

Love,

Onion Soup and Homemade Croutons

Dear Sally,

I feel like I haven’t been in my own kitchen in ages and that is probably because I haven’t. As you know Jesse and I decided to refinish our hardwood floors and it is quite an undertaking. After spending more than a week at other people’s houses I have been dying to get back into my own kitchen. My happy place.

           

While is displacement Jesse and I took a stroll through an onion field on his street that had just been harvested. We could still smell the scent of fresh onion in the air. Walking through the field we picked up a few of the onions that the machines had left behind and would soon become fertilizer. I knew immediately what I wanted to make with them. Fresh French Onion Soup!

Today while working on my plans for the 2012-2013 school year I took a break to make this delicious soup. It is the simplest thing and yet so delicious and meaty without  the need for beef or chicken

I know you are having an amazing time in Spain. I can’t wait to hear all about the sights, the laughs and of course the food.

Love

Onion Soup

Adapted from The New Moosewood Cookbook

Ingredients

2 tbsp. Earth Balance (this is a vegan product I use instead of butter)

4 large yellow onions sliced thinly

1 tsp. salt

1 tsp Dijon Mustard

a dash or two of thyme

4 cups water (or more if needed)

Directions

1.     Melt the butter in a large saucepan or dutch oven. Add onions and salt, and cook over medium heat about 10 minutes, stirring occasionally.

2.     Add mustard and thyme: stir and cover. Continue to cook very slowly about 35 more minutes. The onions will be exquisitely soft and simmering in their own liquid.

3.     Add water and more salt and pepper if needed. Simmer at least 10 minutes more. Serve topped with croutons and cheese.

Homemade Croutons

Ingredients

2-4 slices of bread or bun cut into cubes

1-2 tbsp melted butter

2-3 cloves garlic

salt and pepper to taste

Directions

1.     Melt the butter in a saucepan and add the garlic. Cook for about 1 minute.

2.     Add the bread cubes and salt and pepper. Stir to coat and toast.

3.     If needed you can toast the crutons further in the oven at 300 for about 10 minutes depending on the level of crunch you are looking for.

Curried Cauliflower Soup

Dear Jess,

 

Here is another little treat from Janet and Greta's Eat, Shrink and be Merry. It's simple and tasty. It would also be delicious with chicken or navy beans if you wanted to make it a little more filling.

Melancauli Baby! (Serves 8)

Curried Cauliflower Soup from Eat, Shrink and be Merry by Greta and Janet Poldeski

1 tbsp butter or olive oil

2 cups thinly sliced leeks (about 2 large)

2 tsp minced garlic

4 cups small cauliflower florets

1 1/2 cups peeled, cubed sweet potato

1 1/2 tsp curry powder

1 tsp ground cumin

4 cups chicken or vegetable broth

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 cups cooked brow and wild rice blend

1 cups evaporated 2% milk

1/2 cups packed shredded light Swiss cheese (2 oz/57 g)

1. Heat butter in a large, non-stick soup pot over medium heat. Add leeks and garlic. Cook and stir until leeks begin to soften, about 3 minutes.

2. Stir in cauliflower, sweet potato, curry, and cumin. Cook and stir for 1 more minute. Add broth, salt, and pepper. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 12-15 minutes, until vegetables are tender.

 

3. Transfer half the soup to blender and puree until smooth.* Return pureed soup to pot with remaining soup and mix well. Stir in cooked rice, milk, and Swiss cheese. Heat soup for 1 more minute Serve hot. 

 

* I didn't do this because I do not have a blender. Mine turned out chunkier than it would if I had blended it... sometimes I prefer it that way anyways.

 

I don't now what else to say other than the wedding is getting close. In just a couple weeks we will be on our honeymoon! 

As you already know I love you and miss you.

Love,

Chicken Noodle and Vegetable Soup

Dear Jess,

I have found myself not feeling top notch over the last few days... so my appetite hasn't been it's usual open-minded self.

Jason and I were checking out from Sobeys and I absent-mindedly picked up their 'Inspired' free magazine. I never have a lot of luck finding good recipes from these, but for some reason (probably because it's free) I always pick one up when I spot them. Today I am thrilled I did. Normally, my biggest beef with this particular publication comes down to there being more frozen food product placement than recipes. This issue (Spring 2012), however, seems to have a few tasty surprises.

The one we had for lunch today is found on page 40. It caught my attention because it has chicken, noodles and broth. Yes. Chicken Noodle Soup... with veggies. They call it: 'Noodle Soup with Chicken and Vegetables', I call it 'Chicken Noodle and Vegetable Soup'. Either way... it tastes delicious. They instruct you to cook your noodles separately from the veggies and chicken, and to then distribute noodles into four bowls... then the veggies... then the meat... etc etc. It seemed too annoying for no real purpose. Thus, I made it all in one big pot and it was yummy! Make this for sure! It's perfect for an upset tummy on a windy day.

Chicken Noodle and Vegetable Soup
adapted from 'Noodle Soup with Chicken and Vegetables' from Inspired Magazine(Spring 2012), Page 40
6 cups Chicken Broth
200g Chow Mein Noodles (I got Y&Y brand from The Bulk Barn)
1 large carrot, sliced into rounds
1 red bell pepper
1 cup broccoli, cut into 1 inch pieces
The breast meat from one ready-roasted chicken, ripped into thin pieces
4 green onions, sliced
2 tbsp low-sodium soya sauce
2 tbsp sesame oil
1 cup bean sprouts
optional: 1 tsp red chili flakes

1. Add chicken stock to a large saucepan and bring to a simmer. Add carrots, peppers and broccoli to the simmering stock and cook 2-3 minutes or until vegetables are tender.
2. Add Chow Mein Noodles and cook for 3 minutes (or as long as the noodles need to cook.) Remove from the heat.
3. Add chicken, green onions, soya sauce, sesame oil, bean sprouts and chili flakes. Mix well and serve!

Seriously. This soup is such a comfort and really, despite it's simplicity, is quite tasty.

I hope everything is going smoothly even if it is crazy busy. I love you and miss you and can't wait to see you again soon!

So Much Love,

Pork and Vegetable Stovetop Stew

Dear Jess,

What busy times we live in!

As you can guess, each time I go to make a meal these days, my eyes scan recipe after recipe looking for the 'preparation time' and 'cook time'. If it takes more than an hour... no way!

Jason picked up this calendar somewhere... maybe in the paper? Or at a grocery store? With the Food and Drink Magazine? The main point I would like to make about this specific calender is that it was free. Other things it has going for it are: it's pretty, well designed, has pretty food pictures, and it contains one recipe each month that is made of Ontario ingredients. I think I will try to make each month's recipe as we flip through it this year.

January ended up being: Pork and Vegetable Stovetop Stew

The recipe actually called for dried rosemary and thyme... but you know how I love my fresh herbs! When Jason and I get settled into our place, I hope to have a big fresh herb 'garden'. Whether it's a window-box or something a little more elaborate, I don't really care. So long as they are growing in my house.

What I ended up with was a very tasty, fresh and simple dish that takes 15 minutes to prep, and 30 minutes to let sit and simmer while I enjoyed a lovely glass of red wine. Easy!

Pork and Vegetable Stovetop Stew
adapted from the Ontario Food Calendar 2012, January
1 tbsp whole wheat flour
2 tsp fresh thyme leaves
1/2 tsp salt
2 tsp fresh rosemary
1/4 tsp fresh ground black pepper
2 tbsp vegetable oil
12 oz/375 g Pork Tenderloin, cut into 1-inch cubes
1 Sweet or Spanish Onion
2 cloves of garlic, minced
1 medium Sweet Potato, pealed and cut into 1-inch cubes
2 cups low sodium chicken or veggie broth
2 large Parsnips or Carrots, pealed and cubed (1/2-inch)
2 tbsp chopped fresh parsley (optional)

1. Combine flour, thyme, salt, rosemary, and pepper. Toss pork in mixture. Lightly coat a frying ban in oil over medium heat. Add pork and cook until lightly browned, about 5 minutes. Remove to plate.

2. In a medium sized pot, add a dollop of oil. Stir in onion, and garlic, cook until lightly softened, about 3 minutes. Stir in broth and bring to a boil. Add sweet potato, parsnips and pork; cover and bring to boil. Reduce heat and simmer until pork and vegetables are tender, about 25 minutes. Serve sprinkled with parsley (or fresh Thyme).

The biscuits and salad were from my mom. They were delicious! She has mastered the 'Red Lobster Biscuit' and her berry, nut, cheese, greens and balsamic salad is to die for! What a treat!

I can't wait until our next Skype date! I have so much to tell you. I miss you and love you so much. I hope you are not too stressed with everything. Please (again) let me know if/when you need me to do anything! 


So Much Love,

Meatless Monday

Dearest Sally,

WE ARE GETTING MARRIED! I am sooo excited for this year. There is so much to do, so much to prepare and it is so much fun to be doing it together.

Today is cold, windy and I was in the mood for some experimentation today. I am still sick and read somewhere that hot and spicy foods will open up your sinuses. Here goes nothing! I had cauliflower, quinoa and a few other random ingredients in the house and so I decided on a Jamaican style dish with my own twist. I am letting it sit overnight so all the flavours can blend.

OH! I also had squash in apartment just sitting around so decided to make some soup. I used the Moosewood cookbook that you gave me. It smells awesome! I can’t wait to have some tomorrow.

Jamaican Mish Mash Rice

(Adapted from Eat, Shrink, and be Merry)

1/3 cup chopped green onions

¼ cup freshly squeezed limejuice

2 tbsp. olive oil

2 tbsp soy sauce

1 tbsp brown sugar

1 tbsp grated gingerroot

2 tsp minced garlic

2 jalapeno peppers, seeded and chopped

1 tsp ground allspice

1 tsp dried thyme, salt, and pepper

½ tsp ground cinnamon and ground nutmeg

2 cups uncooked quinoa

1 head cauliflower

1 can mixed beans

I cooked the quinoa and let it cool. I washed the cauliflower and broke it into large pieces. I placed the pieces in a food processor and pulsed until it was a fine mixture. I put the quinoa and cauliflower in a big bowl and tossed in the mixed beans. I added all the rest of the ingredients to the mixture and stirred. Let it sit in the fridge overnight and it should be perfect by morning. It tastes good right away but I find some things better with time.

Curried Squash & Mushroom Soup

(Adapted from The New

Moosewood Cookbook)

1 medium squash

4 cups water

2 cubes broth

1 cup orange juice

½ cup chopped onion

2 cloves garlic, minced

¼ tsp. salt

½ ground cumin

½ coriander

½ tsp cinnamon

1 tsp. ginger

¼ tsp mustard (Dijon)

1. Preheat oven to 375. Split the squash lengthwise, remove the seeds, and place face down on a lightly oiled tray. Bake until soft (about 30-40 minutes). Cool, then scoop out the insides. Place in a food processor or blender with some of the broth water, and puree until smooth. Add the orange juice, rest of the broth and squash to a pan.

2. While the soup is simmering cook the onions until soft. Add the garlic and stir. Cook for about 2 minutes then add the ingre

dients to the pan.

3. Stir in the remaining ingredients and let simmer for at least 2 hours for best flavour.

I can't wait to chat or see you, whichev

er one comes first.

Love,

Mediterranean Vegetable Bean Soup with Sweet Potato and Walnut Fritters

To My Beautiful Jessica,

I am very excited about this entry for a couple reasons. The main one being: I didn't expect it to be an amazing meal... but it was!

It was a bit of a crazy weekend. We were at a Christmas party late Friday night.  Poor Jason then had to get up and work early on Saturday, only to come home and head to Toronto with me to see some friends who just came back from living in Italy. We did not make it back to Peterborough until 3 in the morning. On Sunday morning we had an amazing Sabbath and truly rested. We slept until we wanted to get up and when we did, we relaxed some more.

Looking in the fridge, I realized how much of a disaster it was and how little food there seemed to be. Following this realization, I flipped through the only cook book I had there which turned out to be the Autumn edition of Food and Drink. I chose these two recipes because they contained many of my favourite things and seemed low maintenance. We bundled up and made a leisurely trip to the grocery store. Upon our return I cleaned out the fridge and slowly began putting dinner together in the same attitude I do with painting pictures. I had no expectation of how it would turn out. I was cooking merely for the pleasure of the process. No rush. No pressure. Just fun.

Mediterranean Vegetable Bean Soup
adapted from this recipe
Serves 8
12 plum tomatoes (3lbs), chopped
2 sweet red peppers, chopped
1 small eggplant, about 1lb, peeled and cut into 1/2 inch cubes
1 large onion, coarsely chopped
Salt and freshly ground pepper
1/4 cup olive oil
6 cloves garlic, peeled
1 tbsp chopped fresh basil
2 tsp chopped fresh thyme
1/2 tsp chopped fresh rosemary
4 cups chicken or veggie broth (or water)
1 can (540mL) white pea (navy) or kidney beans, drained and rinsed
1/2 cup crumbled feta cheese (for garnish)


1. Preheat oven to 425F.
2. Line 2 large baking sheets with parchment paper.
3. Combine tomatoes, red peppers, eggplant and onion. Sprinkle with 1 tsp each salt and pepper and drizzle with oil. Toss and evenly coat. Divide among baking sheets and spread out into a single layer. Toss garlic with oil left in bowl and arrange together on one of the baking sheets. Roast in upper and lower thirds of oven, rotating sheets halfway, for about 45 minutes or until vegetables are soft and browned.
4. Set roasted garlic aside. Transfer remaining roasted vegetables and all juices to a large pot. Stir in oregano, thyme, rosemary and water and bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, for about 10 minutes or until flavours are blended.
5. Using a slotted spoon, transfer about 3 cups of vegetables into a blender or food processor or large bowl. Add reserved garlic and half of the beans to blender, food processor or bowl. Purée or mash, adding a little of the broth from the pot if necessary, until smooth. Stir back into pot along with remaining beans and return to a simmer over medium heat, stirring often. Season to taste with salt and pepper. Garnish each bowl with feta cheese.

Sweet Potato and Walnut Fritters
adapted from this recipe
1 lb sweet potato
2 tbsp melted butter
1 tbsp brown sugar
2 tbsp fresh chopped mint
1/2 tsp salt
1/2 tsp dry mustard powder
1/4 tsp cayenne pepper
1 egg lightly beaten
1/2 cup all-purpose flour
1/2 cup ground toasted walnuts
1 tbsp baking powder
1/2 cup chopped toasted walnuts

Dip
1/2 cup Greek-style plain yogurt
1 tbsp minced onion
2 tbsp fresh chopped mint
1/4 tsp each salt and fresh cracked pepper


1. Prick sweet potato all over with a knife and bake at 475F for 45-60 minutes. Let sit for 10 minutes, or until cool enough to handle. Slice in half and spoon out enough potato to make 1 cup. Put into bowl and mash with butter until smooth. Stir in sugar, mint, salt, mustard and cayenne. Stir in egg.
2. In separate bowl, combine flour, ground walnuts and baking powder. Stir into sweet potato mixture with chopped walnuts until well combined.
3. Preheat oven to 325F. Spray mini muffin trays. Spoon heaping portions into muffin trays. Bake for 12-15 minutes.
4. In a bowl, combine yogurt, onion, mint, salt and pepper. Serve with hot fritters.

A couple main changes I made were: I didn't have a blender, so I mashed some of the soup instead. For the fritters the recipe said to deep fry them with oil in a pan. I didn't want to do this so I just baked them. They worked really well. Try both of these!

Also, I'm sorry about the quality of the images. Jason lent his camera to Jim again, so we had to resort to using my phone.

I hope you are doing well. I miss you of course, but know I will see you shortly for wedding dress shopping!

So much love,

Black Bean Chili

Dear Jess,

What an amazing Thanksgiving weekend last weekend! So much sunshine! Jason and I joined my family at our cottage for Friday night until Sunday afternoon. We got some rest, went on a hike, made lots of Dad's homemade secret recipe pizza, had a huge bon-fire with smores, and Jason even went swimming! We then traveled to Bethany area to have dinner with his mom and family. On Monday we got up early and trekked to Bancroft for lunch/dinner at my Aunt and Uncle's cabin where we enjoyed some four-wheeling, a tractor/hay ride, and family time. So much fresh air, sunshine, playing and eating!

This recipe I got from the latest issue of Food and Drink. I made it a couple weeks ago, and am now just posting it (so busy with autumn things!) It says it's a chili, but Jason and I have decided we will call it a soup. As you know I love cooking in the fall. All the root veggies are in season, and my recipes turn from light and cheerful to warm and comfy.

We made this one last minute, and it is a winner for sure with all of your favourite fall flavours! Even though there is no meat, it was not lacking in substance. I actually used dried beans (like it suggests) for the first time, and it makes such a difference in the flavour! (although it does stink up your house a little...) The sour cream and scallion garnish is a nice touch as well. I then made Raspberry and Dark Chocolate Scones with whole wheat flour for dessert. They taste just a good with whole wheat as they do with plain white!

Black Bean Chili with Fall Root Vegetables
1 cup dried black beans (you can use canned black beans if you want)
Water to cover
3 tbsp olive oil
1 cup chopped onion
1 tbsp chopped garlic
1 jalapeno pepper, seeded and minced, optional
2 tsp ground cumin
1 tsp dry oregano
2 tbsp chili powder
1/2 tsp paprika
1 cup parsnips, peeled and diced
2 cups carrots, peeled and diced
1 cup artichokes (we used canned ones)
1 can tomatoes, chopped with juices (we used fresh ones)
4 cups vegetable stock or water
2 cups sweet potatoes, peeled and cut into 1/2 inch dice
1/4 cup chopped parsley
salt to taste

Garnish:
1 cup grated Monterey Jack cheese
1/2 cup sour cream
1/2 cup chopped red onion

1. Cover beans with water and bring to boil. Let sit 1 hour, drain and return beans to pot. Add fresh water to cover. Bring to boil, reduce heat to simmer and simmer for 45-50 minutes or until tender but not soft (they cook again in the chili).

2. Heat oil in large pot on medium heat and add onion. Cook until softened, about 5 minutes. Add garlic and jalapeno and cook for 30 seconds then add cumin, oregano, chili powder and paprika and saute for 1 minute.

3. Add parsnips, carrots and artichokes and saute until coated in spices. Add tomatoes and vegetable stock and bring to a boil. Turn heat to medium-low and simmer for 10 minutes or until parsnips are beginning to soften. Add black beans and sweet potatoes and simmer 15-20 minutes longer or until all vegetables are tender and flavours are combined. Stir in parsley and season with salt to taste. Serve with bowls of grated cheese, sour cream and chopped onion for garnish.

** If you are using canned beans, add them after all the root vegetables have been cooked. I added the canned artichokes at the very end, as they did not need to be cooked, just heated.**


I hope your Thanksgiving weekend was enjoyable and full of sunshine and relaxation. Even though we seemed to be driving all over the place, the weather made each moment a relaxing one. I love you and miss you! Can't wait for our next visit.


Love,

March Medley

Dearest Jess,

I can't believe it's already March! I woke up this morning to the birds singing and the sun shining! It was still -15, but things are looking up! I do believe Spring will be here before we know it, and all this cold and mush will just seem like a distant bad dream.

I was on 'dinner duty' on Wednesday, and with all the rain we've been getting, I have been craving a big bowl of soup! I made this recipe up, so bare with me as I try to remember the ingredients. I needed lots of greens (as you know) for my blood vs. medication levels. I was going to use broccoli, but realized we had some bok choy to use up. I am thrilled this happened, because the bok choy-and-spinach combo really set the 'tone' for the soup.

Green Medley Soup
1 large spanish onion, diced
2 sticks of celery, chopped
2 large carrots, chopped
1 large red bell pepper, diced
3tbsp butter
1.5lb ground turkey
1 cup of medium salsa
1 1/2 tbsp chili powder
1 tbsp cumin
2 containers of chicken broth
1 cup uncooked rice (I used a medley my Mom has)
1 can of lentils
2 large bok choy (chopped)
half of a large box of spinach
Salt and Pepper to taste

1. Put butter, onions, celery, red pepper and carrots into your pot on medium head until they start to get tender. Add ground turkey and simmer until cooked (you can turn the heat up if needed.) Add your salsa, chili powder and cumin. Stir well. Add chicken broth and rice. Bring to a boil. Turn down to low heat and let simmer for 15 minutes, covered.

2. Add lentils. Cook for 3 minutes more. Add Bok Choy and spinach. Let cook for 2-3 more minutes. Add Salt and Pepper if needed.

3. Serve!

I hope you're doing well! I miss you (as always!) I can't wait to see you in a few weeks when Caitlin and G come to visit!


I love you,
Sally