Category Archives: Soups
Yes, the pumpkin pie is a little late for Canadian thanksgiving but you Americans still have over a month away before your thanksgiving so store this pumpkin pie recipe in the safest place because it’s a weapon! Yes, it’s that good! My aunt took one bite and yelled, “OH MY GOD!” My grandma couldn’t get over it. I’ve been emailing it to the entire world. So yes, it’s that good!
Here is the recipe: (copied from an email I wrote a day ago…why store the same typed recipe twice when I can simplify?)
2/3 cup butter
1 1/2 cups flour
2 tbsp sugar
1/2 tsp salt
4-5 tbsp very cold water
Mix the flour, salt and sugar together. Cube the cold cold butter into the flour and kind of roll it between your finger tips until the butter and flour are an even crumble texture. Add the water and knead briefly until the dough has come together. Refrigerate for an hour.
2 cups canned pumpkin (one can)
1/2 cup brown sugar
3 tbsp molasses
1/8 tsp nutmeg
1/8 tsp allspice (ground cloves would also work)
1/4 tsp salt
1 1/3 cup whipping cream
3 tbsp brandy or orange liquer
Whisk everything together.
This recipe makes one large 9 inch pie or two shallow 9 inch pies. So either roll the dough out once or cut it in two if you are making two pies. Roll the dough and place in the pie pan, pour the filling in and bake at 400 degrees F for 10 minutes, turn down the oven to 350 degrees and bake for an additional 40 minutes (or until the middle is cooked through…you can tell by the amount of jiggle)
And most importantly….eat the whole thing because you can’t help yourself because it tastes so darn good!!!
Roasted Acorn Squash
Here is another one that I made for thanksgiving dinner. My little cousin took a bite of one, spit it out and then rinced his mouth out. Hahaha. I thought it tasted great and so did the others! I guess squash is an acquired taste. It’s a great fall recipe, super warming and when you smell it, you can see the leaves changing colour in your minds eye. Did I mention that it’s super easy to make?
3 acorn squashes (I think also named pepper squash if you can’t find it. It’s shaped like an acorn and dark green)
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon herbes de provence
1 teaspoon thyme
2 bay leaves
2 tablespoons cold butter
Peel the squash (this is an extremely difficult task and you can skip it if your guests won’t mind.) Cut them in half, scoop out all of the seeds with a large spoon and dice the sides into chunky pieces.
Toss the squash with the oil, salt, herbes de provence, thyme, fresh cracked black pepper (just a few twists of the grinder) and the bay leaved then place on a baking sheet. Dot the cold butter evenly on top of the squash pieces.
Bake in a 400 degree oven for around 25-30 minutes. Remove the bay leaves before serving
Sweet Potato Soup
This soup is yummy! You can freeze everything that you won’t eat in a couple of days and reheat it at anytime making this a great lunch idea for a few nights ahead into the future. It’s also packed with nutrients and tastes like fall.
Here is what you will need, and need to do:
3 tablespoons of olive oil
1 onion, diced
3 cloves of garlic, minced
2 large sweet potatoes, peeled and diced
4 carrots, peeled and diced
2 teaspoons coriander
2 teaspoons thyme
2 bay leaves
1/4 teaspoon cayenne pepper
2 teaspoons salt
8 cups water
Saute the onions and garlic in the olive oil on medium heat for 5 minutes, stirring every minute or so and not allowing the garlic to burn. Add the carrots, potatoes, ground coriander, thyme, bay leaves, cayenne, salt and black pepper, stirring everything together. Saute this mixture for an additional 10 minutes or so. Add the water, cover the pot and bring the water to a boil by turning the heat on the stove to max (sigh*Max). As soon as you get a nice rolling boil (meaning that the water is non stop bubbling and big bubbles), turn the heat down to low and simmer the soup for an hour. In small bathces, place the soup in a blender and puree it until the entire soup is pureed.
Let’s Mexican-it up! This is a favourite of mine. There is a restaurant in Hamilton called the bean bar, and as much as I tried to choose something different every time I went, I couldn’t. It was always the sweet potato quesadilla and for good reason…Putting sweet potatoes in a quesadilla (p.s. I have no idea how to spell this word) is the best idea ever! I made my own version which only tastes better so give it a try!
The recipe is this (it makes three)…
1 sweet potato, peeled and diced
1 onion, diced finely
1 teaspoon coriander
1 teaspoon ground cumin
1 tablespoon olive oil
Salt and pepper to taste
1/2 cup grated cheddar cheese
Plus olive oil for grilling
Boil or steam the potato until it is soft (you can easily poke a fork though it). Transfer the drained, soft potato to a mixing bowl. In a frying pan, saute the onion with the coriander and cumin until the onion is soft, give it three minutes at least. Add the sauteed onion to the potatos. With a masher (or hand mixer) mash the potatoes with the onions and oil. Taste the mixture. Season it with salt and pepper. Does it taste good? Okay, move on. Evenly divide the potato mixture among the three tortillas and spread it on only one half. Add a few sliced of the roasted red pepper and divide the cheese among the three. Remember, you build this quesadilla on only one half. Now fold over the empty half of the tortilla and grill it in some olive oil on the stove for a minute or two on either side. The cheese should be melty and the tortilla slightly browned.
Now eat it…
SEE WHAT I MEAN?!!!!
Enjoy these fall recipes and stay warm!
Yes. I’m still blender happy.
You will need:
- 3 large red peppers
- 5 tablespoons of olive oil (3 for drizzling, 2 for heating)
- 2 large tomatoes
- 1 carrot, diced
- 1 onion, diced
- 2 stalks of celery, diced
- 1 teaspoon of paprika
- 1/2 teaspoon celery salt
- 3 cups of water
- 1 teaspoon of salt (or to taste)
- 1/2 teaspoon of black pepper (or to taste)
The funny part is that the next recipe coming (on Tuesday I believe) is another blender/food processor recipe! I think that will satisfy me enough though and I’ll get back to food that you actually need to chew.
Enjoy your day!
A soup is the first recipe I decided to make now that I live with Max’s parents because I have been deprived of a blender in Lille and I had to take full advantage of my new blender privilege! I’m also super excited for the pretty dishes that his parents have collected over the years. They really make the food stand out so much better!
I based this recipe off of a scrumptious looking pea soup over at Cannelle et Vanille. The original recipe had some ingredients that are a no go with Max’s dad because he feels ill and also I had to adjust the recipe to the ingredients I can find readily available at this French supermarket. So here you have my recipe which ended up being scrumptious and surprisingly filling.
Oh and a bonus! It’s so healthy. You would think it was full of cream but because I added a couple of potatoes to the recipe, after the pureeing part, the soup comes out with a creamy texture. The yogurt garnish on top is really an essential ingredient as well. To mix in the creamy yogurt with the hot soup makes all of the difference.
P.s. It’s not French, I titled it as such because who really wants to eat “Pea Soup”.
To make this, you will need:
- 2 tablespoons of olive oil
- 2 stalks of celery, diced
- 2 carrots, diced
- 4 small cloves of garlic, minced
- 1 leek, diced
- 2 medium potatoes, peeled and diced
- 1 teaspoon of ground coriander
- 2 cups vegetable stock
- 1 1/2 cups frozen peas
- 1 tightly packed cup of arugula
- 1/2 lemon
- yogurt, radish, extra arugula and black pepper for garnish
Simple enough, isn’t it?! And it really took me less than an hour to prepare so it’s ideal for a weekend lunch or a started at dinner. Most of that time was spent waiting too!
Yummy Laura to the rescue!!
I whipped up the most scrumptious chicken soup with loads of cold-fighting ingredients, not to mention some other super ingredients that should get him up and running (not his nose, though!) in no time.
At the bottom of this post I am going to give you links to pages that explain the healing properties in the ingredients I use, just in case you are curious.
So what are these ingredients? They are well known among natural health freakazoids like myself: Ginger, cayenne pepper, and garlic.Other super ingredients I used in this soup are himalayan salt and coconut oil. These super foods combined with the completely nutrient-packed sweet poptatoes, red peppers, carrots and parsley make this soup the ultimate soup for winter cold season!
Let’s begin with the procedure, shall we?
You will need:4 peeled and diced carrots, 3 small peeled and diced sweet peppers, 1 diced red pepper, 4 sliced stalks of celery, 2 diced onions, 1 head of peeled garlic, 1 cup minced parsley, 1/2 of a whole medium sized roasted chicken with the meat pulled off the bones (discard the bones), ginger powder, cayenne pepper, coconut oil, olive oil, Himalayan salt and soup noodles (they are usually the small skinny kind).
I promise that the hardest part of this whole soup is preparing all of those veggies.
1) After everything is prepared, heat up 2 tablespoons of olive oil along with 1 heaping tablespoon of coconut oil in a large, large saucepan!
Now measure out 1 teaspoon of each the salt, ginger and cayenne. The soup will be spicy so I suggest adding less cayenne if you don’t want it too spicey. This is an essential ingredient though so absolutely do not omit it!
7) Now turn down the temperature of the stove to “low” and simmer it for 3 hours, stirring once an hour or so.
Now the only thing left to do is enjoy!!
Healthy Ingredient Links:
- Use coconut oil to fight colds this season
- Cayenne pepper is the king of herbs
- Why Himalayan Pink Crystal Salt is so much better for your health than processed table salt
- Maintain Your Health with Ginger
- Use Garlic instead of Antibiotics
Thanks for reading!
I sat down in a group of people to come up with the name for this soup. I had to name it anything but “Fish Soup”. So after really incomprehensible names were yelled out with thick French accents and after I came up with the silly name of “Not Goldfish Soup”, this brilliant name was discovered. Created really.
We chose “Haddocktive Soup” as the name because it taste so addicting and we also wanted to be cute!
Soup has been my “thing” lately because this French city I am in is quite chilly and just getting colder by the day. It feels so great to dish out a hot bowl of soup with a huge chunk of French baguette and then slurp it all up to find that I have a warm cozy feeling in my tummy. And soup is so, so easy to make!
You will need:
First wash all of the vegetables…
You will need one and a half leeks. Begin by slicing it down lengthwise…
Then slice it thinly…
You will only need a half of a celery stalk, and again, slice it thinly…
Dice an onion…
Here I have 4 LARGE cloves of garlic. They need to be large, and if they aren’t, then double the dose, use 8!
Prepare them by peeling them and cutting off the ends. Then place them under a large knife and give them a smash with heel of your hand. The garlic is perfect like this and does not need any other cutting. You may think that it will be bitter to bite into in the final dish, but after it simmers for a long time the garlic milds out and tastes perfectly sweet…
This is a turnip. I bought it and cooked with it and about five minutes ago I realized that I didn’t know what it was called. With the handy help of FBF and google, we figured out it is a turnip.
Dice it into nice and chunky pieces. Imagine biting into it when it’s cooked and in a hot soup. I want chunky satisfaction. Do you?
Now prepare 7 carrots. I just cut the ends off and sliced them into nice chunky pieces. There is no need to remove the skin, it has a ton of nutrients and it will be cooked all the way through in the soup. But remember that because you aren’t going to peel them, you must give them a good wash!
Heat up 1 tablespoon of butter and around 2 tablespoons of olive oil in a large saucepan…
Add in the leeks, celery, onion and garlic all at once…
To help the sauteing process (and for some good seasoning) add 1 teaspoon of salt. The salt helps the veggies release their moisture…
After around 5 minutes of sauteing on medium-high heat, they should lose almost half of their volume and look like this…
Now it’s time to add the carrots and turnip…
Along with 4 cups of water…
Stir the whole deal up and taste it. My soup needed seasoning and now is time to season it. I added another teaspoon. (It may seem like a lot of salt but in the end, the entire soup was not in the least bit salty!)
Now roughly chop a cup of parsley…
And put 7 sprigs of thyme plus one bay leaf together…
Add them on top of the soup and do not stir it around because After the long simmering process, the thyme and bay leaf need to be removed…
Take the two pieces of haddock….
Then break it into chunks right into the soup. I kind of just took my spoon and pushed them down as to not get those herbs lost among the soup.
Cover the pot, bring to a bowl and then simmer it for 30 minutes…
Dish it out and serve it with a baguette…
Et Voila! It’s simply haddocktive!
I had a cauliflower in the fridge because I bought it when I went grocery shopping (why else would it be there?). When I bought it, I had no plan for it. As I have been feeling a little under the weather, I was craving soup to warm me right up. “Hey!” I said to myself, probably out loud, “I have a cauliflower!” And this was proceeded with, “I will make a cream of cauliflower soup!” That’s how it happens in my mind folks. It’s not as exciting as it was at the time now that I am writing it out.
So I made this recipe off the top of my head and it tasted wonderful! It was exactly what I needed at the time.
Ok, let’s begin!
Take one really large cauliflower like this…
Break it up into smaller pieces, removing the green leaves and large stems and then give it a good wash…
Cut it up into pretty small pieces and set it aside…
Now, grab 5 shallots of random size. As you can see, I have a couple large ones and a couple small ones. I guess you can say that it would be perfect to have 5 medium sized ones but they really don’t come in uniform sizing. And if they did, that would be bad. Bad!
Now mince the babies up…
Grab these ingredients, olive oil and butter…
And put them into a big, hot pot…
Add the shallots and saute them for 2 minutes or so…
Add the cauliflower into the pot and stir it around with the shallots…
And add about 4 cups of water. Bring this to a boil and let it simmer for 40 minutes…
When the 40 minutes is up, take out another small saucepan and gather these ingredients…
I realized that the names of the ingredients are in French and so to help you out they are flour, butter, gouda cheese slices and milk. Just a note: You do not need gouda cheese slices but can use any form of gouda like maybe some shredded gouda. I used the slices because I had them on hand.
Can you guess what I am going to make?
Come on, you can guess…
I’ll give you a hint: It is how I will make the soup nice and creamy without using cream.
I’m going to make a super creamy roux!
Melt 1 heaping tablespoon of butter in that little saucepan…
Add the same amount of flour and whisk about…
Here is the part where I failed to capture a legible photo.
After whisking the flour and butter together for one minute slowly whisk in 1 cup of milk.
Now back to the photos. Melt in the two slices of cheese…
This is what it should look like…
Strain half of the water out of the cauliflower pot. I just put a large colander in the sink and poured the pot carefully over it until half the water left the pot. Then whatever fell into the colander was easily rescued and added back to the pot.
I added the roux directly into the cauliflower pot…
Then I stirred it about, brought it to a boil and then simmered it for another 15 minutes.
Also, at this point you will want to season the soup with salt. Season it until it tastes great! Don’t be stingy. It is homemade so no matter how salty you make it, it will definitely be less salty than any store-bought processed version of the same…
Oh also! At this point I took a fork and smooshed the larger chunks of cauliflower into a mash. This added to the creaminess of the soup!
Now for the corn salsa part.
Take one bright red tomato like such…
Prepare it by removing the seeds and dicing it up into small pieces…
Now take this…
And after draining and washing it, add half of the can to a bowl…
Now add the tomato to the bowl…
As well as 1/4 teaspoon of apricot preserves. Feel free to add more if you want but I just have a thing about sweet with savoury. The thing being that I don’t like them to mix. Buuuut, and this is a long drawn out but, I wanted something to bring out the sweetness of the corn and so I added the apricot preserves. Just a bit though. Just a bit…
One tablespoon of olive oil…
A dash of salt…
And a QUARTRE OF A CAP FULL of balsamic vinegar. I know the picture shows a full cap full and this is because when I was pouring it, the whole cap became full. On its own. I swear. But you really only need a 1/4 of that cap…
Now stir it all up, dish out the soup into a bowl, and spoon a spoonful of the salsa right on top, in the middle. It really compliments the soup well!
Et voila! Enjoy!