Roasted Butternut Beer Nut Soup

SSOOOOOOOOOOOOOOOOOOOOOOUUUUUUPPPPP makes me want to slllllllllllllllllllllllllluuuuurrrrrp.

Sorry .. except, it’s true.

One of my pet peeves is loud eaters … there’s something about hearing someone chew like a cow that makes me want to ninja them in their head. I know sometimes it can’t be helped. It’s mostly those who chew with their mouths open that I can’t handle. Not that I would actually do anything to them, except shoot them evil laser beaming stink eye.

Here’s the fun part of this whole story … I’m a gulper.

My coffee … I gulp.

My Tea … I gulp.

And soup … I gulp.

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Not on purpose and I definitely want to throat punch myself when I realize I’m doing it… but this soup – it’s totally gulp/slurp worthy.

Slurp away home-fries …

Perfect for a cold fall day, sweet – spicy – nutty. I added beernuts as a thickening agent to this soup… and beer #WINNING.

Another little story before I get to the recipe … or you can ignore this jibber-jabber and just scroll down. I read tons of food blog, some I comment on – others I read and admire in a corner.. in true creeper form. There are two blogs though that I read no.matter.what. these two are by far my favourite bloggers in all of internet land and I would probably get heart palpitations if I were to ever meet them in person.

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Joy, from Joy the Baker and Jessica from How Sweet It Is. These wonder women and freaking geniuses … not to mention, cooler than this cat would ever be. The reason I mention this, is both these lovely ladies, have used funky things to thicken up their soups. Joy in her Vegan Carrot Jalapeno Soup used cashews .. cashews!!! ~ I don’t mean to be a snob, but TOLD YOU SHE WAS A GENIUS!!

And Jessica in her Smoked Gruyère butternut soup ( first, how freaking delicious does this sound?!?) added coconut milk.

I die. And also, because I want to be hip and happening like them when I grow up .. I used both soups as inspiration aka, I totally copied their ideas and then threw in some LTSL love.

Roasted Butternut Beer Nut Soup 

INGREDIENTS

1 large butternut squash, sliced in half lengthways

1 onion cut into chunks

4 Cloves of garlic

3 bay leaves

1/2 Cup Olive Oil

sea salt

pepper

2 cups of water

2 Cup of Beer Nuts

2 1/2 cups pumpkin ale

1 teaspoon Cinnamon Spice

1 teaspoon smoked sweet paprika

1/2 teaspoon ground cloves

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Directions

Preheat oven to 400 degrees.

Toss squash, onion, garlic, bay leaves, olive oil, salt and pepper. Spread in single layer on rimmed baking sheet. Roast with skin size up for  60 minutes.

While roasting, combine water and beer nuts in blender. Blend for 1 minuet to create a smooth paste.

Remove bay leaf from roasted vegetable and allow to cool slightly ( 10 minutes)

Add cooled roasted vegetables and blend until desired consistency ( you may need to add some water if you prefer a thinner soup – I ended up adding about a cup of water).

Pour into large pot, and reheat over medium.

Add cinnamon, paprika, clove and pumpkin ale.

Heat thoroughly and serve.

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…. Welcome to a mish-mosh of thanksgiving and Sunday football!!

Spicy Apple Carrot Ginger Soup

Easter is right around the corner!!

He’s coming – the master chocolate monster – except he’s not a monster.

The Easter Bunny.

Cute – fluffy – and filled with chocolate … what’s not to love?

And so you can save the sweet treats and let’s face it the calories for when the Easter bunny leaves behind his sweet surprised, let’s start the week on a healthy note.

Comforting.

Creamy.

Slightly Sweet – A little Spicy and  Oh so incredibly delicious.

Also, shall we discuss the amazing pop of colour?

I love it when delicious food looks as great as it taste … and that extra punch of added health benefits – – winning!!

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Carrot Ginger Soup

1 Large Red Onion ~ Chopped

4 Stocks of celery ~ Chopped

2 Gala Apples ~ Chopped

6 Large Carrots ~ Peeled and Chopped

1 Tbsp Ginger ~ Chopped

4 Cloves of Garlic ~ Chopped

1 Tbsp Fresh Thyme

1 Tbsp Fresh Rosemary

1/2 Cup Plain Yogurt

1 Tbsp Apple Cider Vinegar

1 Tsp Sriracha Sauce

2 Tsp Sea Salt

1 Tsp (each) Black Pepper , Paprika, ground ginger powder

4 1/2 Liters of Water

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Directions: 

In a large soup pot, bring the water to a boil.

Add onion, celery, apples, carrots, ginger & garlic. Allow to boil for 25 minutes.

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Add fresh thyme and rosemary. Allow to boil for an additional 10 minutes.

Remove from heat and blend 2 cups of soup to create a smooth – velvety texture. After every 2 cups, return to soup pot. Continue until all of the soup is as smooth as a bunny😉

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Once all of the soup has been blended, return to heat. Add yogurt, apple cider vinegar  sriracha sauce, salt, pepper, paprika and ginger powder.

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Simmer for 10 minuets to allow the flavours to get to know each other.

Then, dig in!!

Besides keeping you healthy, I’m helping to sharpen your eyes so come next weekend when hunting season begins, you’ll be right on top of your chocolate game ;) 

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Have a great week, ladies & gents

xox

1000 Sand Moroccan Stew

Have you ever been sitting at the beach on a warm summers day – drink in hand – you’re in your cute two piece bikini ( this is a dream … just let me run with it) and then suddenly there’s a bit of wind and *gulp* you eat a mouthful of sand.

Dis.gust.ting.

I’m not to sure why I wanted to open this recipe with such a picture but let’s be honest … I needed to break the tension. I received e-mails from some of you who were worried, that I was missing in action. And for all of you, I love you.

For that same set you sent their love … I want to warm your heart with a blanket of this stew.

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Which is de.lic.ious. and actually tastes nothing like real sand. But has tiny little grains of couscous and tons of middle eastern flare … it’s sand stew … of the yummiest variety.

This is the type of meal, you let simmer all Sunday long … you let the flavours and smells permeate every corner of your home and leave your tummy talking until it’s ready. And in true stew nature, the longer it sits … the more delicious. 

1000 Sand Moroccan Stew

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Lamb

  • 3 Lbs Lean Lamb ~ Cubed
  • 1/2 Tsp Curry Powder
  • 1 Tbsp (each) Salt, Black Pepper, Ginger Powder, Onion Powder, Cinnamon, Cumin Powder, Ground Nutmeg
  • 1 Tbsp Honey
  • 1 Tbsp Apple Cider Vinegar

Directions

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In a medium-sized bowl, combine lamb and all of the above ingredients. Allow to marinade as you prepare the other ingredients ( the lamb can also sit over night… but it doesn’t have to🙂 )

Soup

  • 1 Tbsp Olive Oil
  • 2 Tbsp Minced Garlic
  • 1/4 Cup Red Onion ~ Chopped
  • 2 Small Tomatoes ~ Chopped
  • 5 Cups of Water
  • 1 Large Carrot ~ Chopped
  • 2 Dried Bay Leaves 
  • 1 Tbsp Fresh Thyme
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Pepper Flakes
  • 1 Tbsp Cilantro ~ Chopped
  • 2 Cups Canned Lentils
  • 3 Cups Canned Chickpeas
  • 1 Cup CousCous

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Directions:

In a large soup pot, add olive oil and allow to heat for 2 minutes. Add garlic, onions and tomatoes. Allow to cook until the tomatoes begin to sweat ( approximately 4 minutes)

Add your marinade meat to the pot. Allow to brown.

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Next, add your water and boil for 20 minuets until the lamb becomes tender.

Toss in your chopped carrots, and all of your spices. Continue to boil for an other 3 minutes

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Next, in goes the lentils and chick peas. Last, add in your couscous. Allow to boil for another 2 minuets.

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Grab your favorite bowl and dive into a little winter warmth.

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Enjoy my loves, I guarantee this will defrost you from this silly silly SILLY winter weather we’ve been having.

xoxox

Sunshine Soup

Please be aware, I’m about to sing….

– – wait – – first, have you entered my brand spankin’ very first giveaway? – – dooo ittt! I want to give you cookies, and this cook book and .. did I mention cookies?!?!

And now ………

*ahem ahem*

You Are My Sunshine
My only sunshine.
You make me happy
When skies are grey.
You’ll never know, dear,
How much I love you.
Please don’t take my sunshine away

Lately I find the sun’s been playing hide and seek. On Monday, it was out in all its bright and shiny glory and then yesterday – – it was as though someone told it to run away forever!! Mr. Sun, I’m ready for you to come out and play …🙂

 When it’s cold, dark and cloudy, add a little sunshine to your day with a piping hot bowl of sunshine soup.

A bowl of sunshine is bound to brighten your day.

It’s thick and velvety, bursting with brightness teasing you like a warm blanket in the middle of the arctic

( … whoever said I was dramatic, totally doesn’t know me😀 lol)

Sunshine Soup

1 Large Sweet Potato – cubed

1 Large Kabocha Squash – halved

2 Large Carrots – peeled and cut into large pieces

3 Tbsp fresh Thyme

4 Cloves Garlic

¼ Cup Extra Virgin Olive Oil

4 Tbsp Salt

4 Tbsp Black Pepper

4 Tbsp Onion Powder

4 Tsp Fresh Nutmeg

6 Cups Vegetable Stock

Directions:

Preheat oven to 400 oc

In a large bowl, mix together all of the above vegetables.

Add the Olive Oil, as well as all of the above seasonings and spices.

Mix together until everything is well coated.

Roast for 40 minuets until all of the vegetables have become tender.

Remove from oven and allow to cool.

Working in small batches, add the roasted vegetables to a blender, with 1 cup of stock – blend until smooth.

Empty into large pot and repeat with the remainder for vegetables and stock.

Reheat once ready to consume.

This soup will leave you, walking on sunshine🙂

Enjoy my dears, stay sweet

Xoxox

Spicy Beef Udooly-Noodley Soup

Yahoooo!! It’s SoupaPalooza time🙂

Just in the nick of time too. As the weather is still pretty cold, there’s snow on the ground and all you want to do is swim in a bubbly hot tub of your favourite soup (what? – what do you mean you don’t do that … errmmm – – yea, me too – I totally don’t dream of doing that) the brilliant women of Tidy Mom & Dine and Dash bring you SoupaPalooza 2012.

Here you will find rich delicious soups, hot velvety stews, chilli’s that are to die for and all that warm yummy-goodness known to take away the chill during cold winter months.

And sweethearts, to add to this party of amazing-ness – – I’ve got a doozey for you!

Spicy Beef Udooly-Noodley Soup.

What makes this soup so amazing?

– The rich flavours used.

– The fact that it simmers all day, to bring you an out of this world broth

and most importantly …

It’s slurp-ability!!

Yep, you heard me !!

Remember when you were growing up and mom made chicken noodle soup ( even if it was from a can). I know I would sit there – – ever so silently attempting to slurp every noodle … one.by.one.

I was convinced, I was a ninja — cunning and swift in my soup eating skills.  That was until … I would hear from behind me

“ HEY!! STOP THAT?!?”

… you got’ta love moms. It’s their job to raise humans and make sure we don’t turn out like monkeys (for the most part)… hence, the seldom yelling is sometimes necessary.

Secretly though, I know mom’s find the slurping hilarious (just don’t tell my mom I said that🙂 !!).

Let’s not tell any mom’s this .. but I’m encouraging you to get messy – – and slurp away!!

When this particular pot comes out in my kitchen – – the entire family knows what’s going down. They expect aromas of deliciousness to dance from room to room, throughout the day. They know, tonight  – well tonight’s going to be a great night, ending with us all have a warm soup tummy.

Get in on the slurpy-delicious-cozy soup tummy feeling tonight!

Spicy Beef Udooly-Noodley Soup.

The stock that will keep you going back for more

4 Sticks of Lemon Grass

1 inch Piece of Ginger

5 Cloves of Garlic

1/4 Cups Fresh Thyme

1 Tbsp Cinnamon Spice

3Tbsp Sriracha Sauce

1 Tbsp Oyster Sauce

2 Tbsp Onion Powder

2 Tbsp Ground Ginger Powder

2 Tbsp Salt

2 Tbsp Black Pepper

Directions

Add all of the above ingredients into a large soup pot.

Cover with 3 litres of water. Bring to a boil for 25 minutes.

Lower heat to a simmer and allow all of the flavours to make sweet sweet love – – for at least 45 minutes. To be honest, I normally allow this to boil all day. The longer it simmers, the more flavourful the stock.

After all of the flavours have meshed, remove all the large pieces from your stock.

The Meat of the matter

3 Lbs thinly sliced lean chuck beef

2 Tbsp Worchestire Sauce

2 Tbsp Salt

2 Tsp Black Pepper

Directions

In a medium sized bowl, add all of the ingredients above. Allow to marinate for at least 15 minutes  – or even better, over night.

Once marinated, add to boiling stock. Allow to cook for 10 minutes, do not over cook – as you don’t want your beef to become tough.

Let’s Veggie-size

(feel free to use any vegetables you may have on hand – – get creative with your soup … after all you’re the boss of it😉 )

1 Cup Bean Sprouts

2 Cups Cabbage, finely shredded

2 Large Carrots shaved using a vegetable-peeler (GENIUS!!)

2 Cups Green Beans

2 Cups Broccoli

Directions

Prepare all of the vegetables as indicated above.

Keep in separate bowls so each individual can customize their soup to their liking.

The Udooly-Noodles

2 packs Udon Noodles

5 Cups Boiling water

Directions:

In a large colander, place udon noodles.

When ready to eat – cover noodles with boiling water and allow to steam for 5 minutes.

Drain and begin to build your soup!!

Bring on the soup tummy feeling!!

Now that everything is prepared – – let’s get hot and throw this noodley-delight together!!

Build your soup in the following fashion:

In your favourite soup bowl, add a cabbage base layer
Next, layer your shaved carrots – a couple green beans and enough broccoli to make your heart happy
Then, noodle up!!
Last and most importantly – – get beefy .. .and add that simmering stock to bring this home🙂

slurp-slurp-slurpitty-slurp.

Enjoy, cupcakes😉

If you want more of this warm and cozy soup action – – or even better, if you have a bowl that you want to share – – Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.

Happy slurping children of the playground.

Stay sweet

xoxo

Nona’s Italian Wedding Zuppa

I’m not Italian – but I want to be so badly!!

The reality however is, I’m not …😦

I’ll probably continue wishing and trying to be Italian for as long as I live (…..is this weird?? – never mind, don’t answer that).

I’ve also wanted to call my grandma nona forever … nona just screams cute and cuddly … my granny is cute and cuddly … therefore she’d totally deserves the title nona. If I did call her nona though, I’m sure she’d look at me and wonder what in the world was going on in my little head.

If I explained to her my wish to turn my entire world into an Italian dream (complete with biscotti, tiramisu, gelato and pasta … and pizza … and zeppole…. and an italian polo player😉 lol) – – she’d be more confused than ever and then probably make me eat something because she’s convinced, food makes everything better ( lol, this is why we get along so well ;)).

If I did have an italian nona though, besides always making delicious cookies and fresh pasta – – she would make me this soup.

It’s not your traditional Italian wedding soup – – she’s my nona … how could it be traditional?!?! … I put pop-tarts in cookies for heaven’s sake. The meatballs are made with chicken … but its pretty delicious none-the-less and I wouldn’t mind living out of italian fantasy by living in an entire pot of it.

Allow yourself to whisk away for a few minutes tonight from the frigid snowy winter, to a cool italian evening – with the sun just setting and ” godere la vostra zuppa” (enjoy your soup ;))

Nona’s Italian Wedding Zuppa

Meatballs:

3 Lbs Ground Chicken

3 Tbsp Fresh Thyme

3 Tbsp Fresh Rosemary

2 Tbsp Salt, Onion Powder, Black Pepper, Ground Garlic

3 Cloves Minced Fresh Garlic

1 Egg

1 Tbsp Cesar Salad Dressing

1 Cup Breadcrumbs

1 Tbsp Worcestershire Sauce

Directions:

Preheat oven to 350 oc. Lightly spray a large baking tray ( I used my largest cookie tray :))

Mix all of the ingredients together, until well combined. Try your best, not to over mix.

Form into 1 Tbsp Balls.

Place on baking tray and bake for 30 minutes.

Remove meatballs from oven and allow to cool.

*At this point, the meatballs can be refrigerated until you are ready to make your soup* – – orr … if you’re hungry

let’s make some soup!!

The Zuppa:

8 Cups Water

4 Cups Chicken Broth ( I used low sodium … just because – – use the fresh stuff, if you’ve got it on hand :D)

1 package Frozen Spinach ~ approximately 2 Cups

1/4 Cup Freshly grated Parmesan Cheese

2 Tbsp Black Pepper

2 Tbsp Salt

2 Cups Tripoline pasta ( or any short cut pasta)

Directions: 

Over medium-high heat and in a large soup pot, bring the water and chicken broth to a boil.

Add frozen spinach. Allow to boil for 5 minutes.

Next, add the black pepper and Salt.

Now add the meatballs back into the soup.

Add the freshly grated Parmesan Cheese.

And last but not least, add the Tripoline. Allow to boil for another 5 minutes

Then …. Mangiamo!!

Stay cozy and warm this weekend with this zuppa … and maybe share with your nona😉

xoxox

Chicken Lickin’ Lime Soup

I’m sick of turkey.

And I’m sick of eating leftovers! – yes, we made sandwiches, yes I made quesadillas. I even made a spinach salad and added all the left overs to it.

I got creative and now … I’m done!!

Don’t get me wrong, I had a FANTASTIC Christmas – family – friends and all the food was amazing … cinnamon danishes – beef pies – breads galore – Quiche – smoked salmon – roast beef – baked brie – goat cheese – pâté …. and that was just breakfast. Yep – – the weekend only got better and my work out totally KICKED MY BEHIND on monday!!

Between my carb loaded (but oh so delicious) Christmas weekend and the food coma that I’ll probably go into on New Years Eve – I want to do something good for my body. I want light – I want yummy … pack me with veggies now so I can scarf down some extra goodies when the clock strikes 12 on Saturday.

The more veggies I eat now - the more cookies I can eat later :$

pretty good logic huh😉 lol 

But let’s be honest, it’s still the holiday season – so lets keep with the festive theme and kick this bad boy up a couple notches.

... Happy Holidays Sweet Hearts🙂

oh yes – did I mention there’s a LITTLE bit of tequilla in this soup😀 – really, do you need any more convincing?

This soup is warm, it’s hearty, it’s light (and boozy *what – who said that?!?!*) , it’s packed with veggies and ohhhh soooo delicious!!

Chicken Lickin’ Lime Soup

Chicken

2 Lbs Chicken Breast Cubed

2 Tbsp Worcestershire Sauce

1 Tbsp Black Pepper

1 Tbsp Salt

1 Tbsp Garlic Powder

1 Tbsp Steak Seasoning

Directions: 

In a small dish or plate, add all the above seasonings to the chicken. Allow to marinate while you prepare all other ingredients.

Soup

1/4 Cup Tequila

7 Limes cut in half

2 Sweet Potatoes Chopped (approximately 2 Cups

3 Yukon Gold Potatoes Chopped approximately 2 Cups

1 Acorn Squash Chopped (approximately 2 Cups)

1 Medium Red Onion Chopped (approximately 1 Cup)

5 Gloves of Garlic Minced

1/2 Cup Chopped Coriander

3 Tbsp fresh thyme

1 Cup short cut pasta

1 Tbsp Onion Powder

1 Tbsp Black Pepper

1 Tbsp Sea Salt

1 Tbsp Basil

7 Cups of Water

Directions:

In a large soup pot and over medium-high heat, add seasoned chicken to pot and allow to brown. This should take approximately 7-10 minutes, you want to allow all the browning to settle to the bottom of the pan = flavour.

Next, add your chopped red onion and the limes. At this point, the juices from the limes will begin to release all the brown bits from the bottom of the pot (say that 5 times fast😛 )

Allow to cook until the onions turn translucent – – give it about 10 minutes to do its thing.

Now for the fun part – – time to add that tequila😀

*one shot for the pot – one shot for you😉 *

What you can't drink - you might as well eat😉

Once all the alcohol has burnt out of the tequila and the pot once again begins to sizzle, add the potatoes, sweet potatoes and squash. Allow to cook for 5 minutes, so any additional juices from the limes can be absorbed.

Then, add water. Allow to boil for 10 minutes.

Remove the pieces of lime – – there should be 14 in total

* don’t forget any in the pot …. – – not that, someone may have done that or something … err – yep.* 

Allow to boil for another 10 minutes, so that all of the vegetables lose their crunch.

Add any sort of short cut pasta, in this case, I used baby shells … just use whatever you may have on hand – or omit all together.

Last, add the garlic, coriander, thyme, onion powder, black pepper, salt and basil.

Allow to simmer 10 minuets to allow all the flavours to marry each other.

Get into your comfy sweat pants, cozy up under a blanket and enjoy a big bowl of goodness.

JUMP IN PUMPKIN'S!!

Stay warm & sweet my loves

xoxox