Archive for December, 2013

Easiest Beef Stew With Potatoes

Home Made Cooking

I’m going to start with a statement here: “I love my mother in law’s food”

I really do, I’m not just saying it to become her favorite, it’s been too long and it’s too late now 🙂 I’m just being honest with you.

After we moved to Canada and had to adjust to life with no family around us 24/7, one of the tough things was to get used to not eating grandma’s food on weekends (either my mom’s or my husband’s mom). the kids missed it a lot and I get it, because food is not just that – food. It’s also some kind of trigger that makes memories feel more alive, it’s something that comforts us and is associated with something that happened or someone we know alot of times. So after we moved to Canada we missed that food that connected us with what we have always known as our home.

One of the things my son missed the most is my mother in law’s beef stew. It’s really simple but that’s exactly why it’s so good.

So when she came for a visit this past summer we made sure that on her second day here, we visited the grocery store and got some stewing beef.

The kids licked their fingers at the end of the meal, and looking at them I decided that I just HAVE to learn how to make this myself.

And even though I did ask and got specific instructions, just like always, I had to go and make something of my own.

This recipe is not originally my mother in law’s but it’s the closest thing to it as far as we’re concerned. I made this today and the kids were thrilled, they know it’s going to be good when I tell them it’s like grandma’s beef stew.

It’s easy to make and uses simple and readily available ingredients and it’s super wonderful on a cold evening like this. Give it a try.

Easy Beef Stew with Potatoes

Easiest Beef Stew With Potatoes
Author: 
Recipe type: Main
Cuisine: Beef
Prep time: 
Cook time: 
Total time: 
 
Easiest Beef stew EVER. Uses only a few ingredients and tastes so good.
Ingredients
  • 1 Kg (2 lbs) Cubed Stewing Beef
  • ½ Medium Onion
  • 2 Carrots
  • 3 Tbsp All Purpose Flour
  • ¼ tsp Ground Black Pepper
  • 2 Tbsp Vegetable Oil
  • 3 Cups Vegetable Broth
  • ½ tsp Salt
  • 6-7 Medium Potatoes
  • 3 Tbsp Chopped Fresh Dill
  • 1 ½ Cup Hot Water
Instructions
  1. Cut the stewing beef pieces into 1 X 1 inch cubes (if they came in a bigger size)
  2. Chop the onion into small pieces and slice the carrots into medium rings (or cubes)
  3. Place the 3 Tbsp flour in a medium bowl and add the beef cubes. Mix or shake well until the beef pieces are all fully covered with a thin layer of flour.
  4. In a medium size pot (preferable wide and heavy bottomed but not a must) preheat the oil over medium-high heat and add the pepper in.
  5. Add in the flour covered beef (without the excess flour, place the pieces one at a time) and make sure it’s in one layer (if it’s not, that’s OK, you'll just need to turn it more).
  6. Add in the carrots and onion and stir together.
  7. Let the beef brown on all sides, stirring and turning the pieces occasionally, until it is nicely browned. About 10-12 minutes.
  8. Once the beef is browned on all sides, add in the vegetable broth and salt.
  9. Partially cover the pot with its lid and lower the heat to medium-low. Cook on medium low with partially covered pot for about 30 minutes. If the broth is boiling and pouring out, you can slightly lower the heat but don’t cook on low.
  10. In the meantime, peel and cut the potatoes into medium cubes.
  11. After the beef had been cooking for 30 minutes, open the lid and add in the potatoes.
  12. Add in the 1 ½ cup hot water until it just about covers the whole stew and potatoes. You may need less than 1 ½ cups or a bit more, depending on your pot size.
  13. Add in the chopped dill and stir to combine the dill in the stew.
  14. Place the lid back on the pot and let the stew cook with a closed lid over medium heat for another 30-35 minutes (if it boils and starts spilling, simply remove the lid a bit to partially cover the pot, but don't completely remove it).

Easy Beef Stew with Potatoes

Easy Beef Stew with Potatoes

I’m going to start with a statement here: “I love my mother in law’s food” I really do, I’m not just saying it to become her favorite, it’s been too long and it’s too late now 🙂 I’m just being honest with you. After we moved to Canada and had to adjust to life with […]

Read More

Fresh Salmon in Herbs and Walnuts

Home Made Cooking

A few years ago, after deciding we are moving to Canada we had a few months in which we lives at my parents’ house. It wasn’t easy let me tell ya, it’s pretty hard leaving your fully independent lifestyle behind and moving to your parents’ house with your family.

My parents were amazing and we are grateful and forever will be, for having the privilege for this temporary solution, for having the safety net we needed at the time. Other than having a free babysitter 24/7 (which was awesome) I also had the opportunity to help my out here and there. If it was cleaning the house,. tidying up, helping with chores and errands and cooking.

Now, cooking may sound like an easy chore for a food lover and blogger like me, but making food and having my dad actually enjoy it, now that is a whole different league.

One day when my mom was away working late in one of her many jobs, it started getting late and I knew somebody needs to make dinner soon; that somebody was me.

I found Salmon fillet and decided to top it up with greens and bake it. So I chopped and I cut, I grated and I mixed and 35 minutes later I served my Salmon with herbs to the table, anxiously waiting to see the reaction on my dad’s face.

Imagine how happy I was when he said it’s really good and that I should make sure I leave a copy of the recipe for my mom. That night I knew – This recipe was a keeper. And I’ve been making it ever since. It always impresses my guests and really it involves minimum work and maximum flavor.

True, it’s not dietetic but it’s full of greens – It’s good for ya 🙂

Fresh Salmon with herbs and walnuts

Fresh Salmon in Herbs and Walnuts
Author: 
Recipe type: Fish
Prep time: 
Cook time: 
Total time: 
 
Impressive and easy with a unique and delicate flavor, you will fall in love with this recipe.
Ingredients
  • 1 Large Fresh Salmon Fillet (I used 1kg Fillet)
  • ½ Cup Chopped Cilantro
  • 1 ½ Cup Chopped Parsley
  • ¼ Cup Chopped Fresh Oregano
  • ½ cup Chopped Basil
  • 2 Garlic Cloves - Finely Diced
  • Lemon Zest from ½ Lemon
  • ½ Lemon - Juiced (use same half)
  • Lemon Slices from ½ Lemon (the 2nd half of the lemon)
  • ¾ Cup Chopped Walnuts
  • 1 Cup Whipping Cream
  • ¾ Tbsp coarse Salt (Kosher Salt)
Instructions
  1. Preheat oven to 400F (200C)
  2. Prepare a deep baking dish (could be Pyrex or any other pan that will fit the fish size)
  3. In a medium bowl combine the chopped cilantro, parsley, oregano, basil, garlic, lemon zest, lemon juice and walnuts. Mix well just like you would with a salad.
  4. Place the Salmon fillet in the baking dish and completely cover it with the herb mix.
  5. Carefully pour the whipping cream on top, pouring from one end of the fish to the other, covering the entire fish.
  6. Sprinkle the kosher salt on top of the herbs. Sprinkle evenly on top of the whole fish.
  7. Place the lemon slices on top for decoration.
  8. Place in the preheated oven and bake for 20-30 minutes (depending on the fish size and thickness).
Notes
**This dish tastes even better the next day so keep those leftovers**
** Decorate with cherry tomatoes and you'll have the perfect Christmas themes dish**

Fresh Salmon with herbs and walnuts

Fresh Salmon with herbs and walnuts

A few years ago, after deciding we are moving to Canada we had a few months in which we lives at my parents’ house. It wasn’t easy let me tell ya, it’s pretty hard leaving your fully independent lifestyle behind and moving to your parents’ house with your family. My parents were amazing and we […]

Read More

Breaded Tofu Schnitzels

Home Made Cooking

Every Friday we have the same thing, Breaded Schnitzels and mashed potatoes for me and the kids and something vegetarian to go with the mashed potato for the hubby.

The kids love it, I love it, why fight it? so basically every week the things that change are the side salad/s and the vegetarian dish.

Every Friday I wreck my brains until it hurts, trying to figure out what kind of vegetarian dish I can make that is not boring and goes well with the potatoes; secretly wishing my husband would just go with a breaded chicken schnitzel. But that will never happen, he’s been vegetarian for the past almost 30 years, it’s pretty much permanent now 🙂

I like my schnitzel, it;s so easy to make, I eat it piece by piece loaded with mashed potatoes on each piece, it’s so simple and so delicious.

So the other week I decided I’ll make the hubby vegetarian schnitzels, literally mess free and with minimum work. Bake it in the oven to avoid the deep frying and there you go. Schnitzel.

So I investigated a bit about tofu, about how long it can and should be marinated to absorb flavors, because between us, it tastes like nothing when you eat it as is,

I bought tofu, marinated, dipped in flour, egg, bread crumbs, baked and it’s PERFECT! The kids loved it! oh and the hubby too.

The important thing is to really marinate the tofu slices well and long enough, in a marinade that had a strong flavour because you want to feel the flavor. It is also important to slice the tofu into slices that are at least ¾ inch thick otherwise it’ll fall apart during the preparation process, and finally, get the firm tofu, it indicates the firmness of the tofu on the package just go firm.

Other than that, it’s an easy, tasty and cheap dish.

Tofu Schnitzels

Breaded Tofu Schnitzels
Author: 
Recipe type: Main
Cuisine: Vegetarian
Cook time: 
Total time: 
Serves: 7 Schnitzels
 
Easy to make vegetarian Schnitzel. Breaded and crunchy and looks great.
Ingredients
  • 1 Egg
  • ¼ Cup Water
  • 3 Tbsp Mustard
  • 2 Tbsp Soy Sauce
  • ½ tsp Ground Cumin
  • ½ tsp Garlic Powder
  • Ground Black Pepper
  • 1 Package Firm Tofu (1 block)
  • Breadcrumbs
  • All purpose Flour
  • Vegetable Oil
Instructions
  1. In a shallow but medium/large storage container (Tupperware perhaps) start preparing the marinade. Beat the egg, add the water, mustard, soy sauce, cumin, garlic powder and pepper and beat all together until fully combined into a batter.
  2. Slice the tofu block into ¾ inch thick slices (I got 7 slices from 1 block). Make sure you slice the shorter end, you don’t want huge slices, they’ll fall apart.
  3. Place the slices (preferably in one layer) inside the marinade (egg batter) container. Hopefully the marinade covers the slices but if it doesn’t, while the container is sealed, turn it upside down gently to make sure the marinade is in contact with all the slices. This also applies if you have more than one layer.
  4. Place the sealed container with marinated slices in the fridge for 2-4 hours. Turn the container once in a while to make sure the marinade reaches all the slices.
  5. After 2-4 hours, remove from the fridge and prepare 2 plates, one with some flour and one with breadcrumbs.
  6. Preheat the oven to 400F (200C) and layer a baking sheet with parchment paper (to avoid mess). It is preferred to use an oil sprayed oven rack that sits in/on the baking sheet but if you don’t have something like this simply remove the oven rack and oil spray it (don’t place the rack inside the preheated oven quite yet).
  7. Carefully pour the marinade leftovers into a separate deep plate - you’ll need it.
  8. Take one tofu slice at a time and gently dip in the flour, then in the marinade mix and then in the breadcrumbs; making sure it’s covered well on all sides.
  9. Brush one side of each slice with vegetable oil, avoiding removing the breadcrumb coating.
  10. Place the breaded slice on the pre-oiled oven rack on its oiled side and repeat with the rest of the slices.
  11. Once all the slices are on the rack, brush the top of each slice with extra oil. Now, both sides are brushed with oil.
  12. Place in the preheated oven for 25-30 minutes or until browned to your preference (some like it reaaaaaly crunchy).

Tofu Schnitzels

Every Friday we have the same thing, Breaded Schnitzels and mashed potatoes for me and the kids and something vegetarian to go with the mashed potato for the hubby. The kids love it, I love it, why fight it? so basically every week the things that change are the side salad/s and the vegetarian dish. […]

Read More

Almond Brown Sugar Spelt Cookies

Cakes and Cookies

Me and my Spelt flour again – yay! 🙂

This time, there is no real story behind these cookies other than the fact that I REALLY wanted something sweet and crunchy for dessert. These cookies were perfect because the dough needs to be stored in the fridge for 2 hours prior to making the cookies, and that gave me enough time to finish eating (and preparing) dinner and then move to next favorite thing which is making these cookies.

They are easy to make and the best part is (aside from the flavour) that you can make the dough, roll it into a tube (kind of like a sausage) and freeze for up to a couple of months, and then when you have company over or when you have that sweet tooth craving, all you need to do is remove the dough from the freezer, slice it and bake it and within minutes you got yourself freshly baked cookies.

Now how’s that for a huge bonus feature. You’re welcome.

Almond Brown Sugar Spelt Cookies

Almond Brown Sugar Spelt Cookies

Almond Brown Sugar Spelt Cookies
Author: 
Recipe type: Cookies
Cuisine: Spelt Flour, Desserts
Cook time: 
Total time: 
Serves: 60-65 cookies
 
Great brown sugar cookies made from spelt flour and almond flavored. Easy and fun to make and can be stored in the freezer for later, much later.
Ingredients
  • 2 Cups Spelt Flour (Whole Grain)
  • ½ Cup Powdered Sugar
  • Lemon zest from 1 lemon
  • 150gr Butter (⅔ cup) - Cubed
  • 1 tsp Almond Extract
  • 6 tsp Water
  • ¾ Cup Blanched Sliced Almonds (break them between your hands a bit)
  • ½ Cup Brown Sugar - For Coating
Instructions
  1. In a stand mixer bowl place the flour, powdered sugar and lemon zest and mix together
  2. Add in the cubed butter and almond extract and mix well until you get a grainy texture (like sand)
  3. Add in the water, one tablespoon at a time until the dough all sticks together into one dough ball and is no longer grainy (do not mix for too long, only until a dough ball forms)
  4. Add in the sliced almonds and give it a short mix until they are blended in evenly.
  5. Pour the dough out onto your working surface and divide it into 4 equal parts
  6. Roll each part into a tube/sausage shape 1 ¼ inches thick (3cm) and about 6 ½ inches long (16cm).
  7. Sprinkle a quarter of the ½ cup brown sugar for coating and roll each tube in the brown sugar until well and evenly coated.
  8. Place the 4 sugar coated dough tubes in the fridge (cover with plastic wrap) for 1 ½ - 2 hours.
  9. Before removing the dough from the fridge, preheat the oven to 350F (180C) and line a baking sheet with parchment paper.
  10. Take the dough out from the oven (work on one tube at a time to avoid heating of the other tubes) and using a sharp knife slice each tube into thin circles about ¼ inch (½ cm).
  11. Place the sliced cookies on the layered baking sheet and bake in the preheated oven for 10-12 minutes or until cookies start to brown a bit.
  12. Let the cookies cool completely before moving them to the cookie jar.
Notes
**To freeze the dough and use at a later time - roll into tubes, coat with the sugar and freeze wrapped in plastic wrap for up to 2 months**

Brown Sugar Almond Cookies

Almond Brown Sugar Spelt Cookies

Almond Brown Sugar Spelt Cookies

Me and my Spelt flour again – yay! 🙂 This time, there is no real story behind these cookies other than the fact that I REALLY wanted something sweet and crunchy for dessert. These cookies were perfect because the dough needs to be stored in the fridge for 2 hours prior to making the cookies, […]

Read More

Maple Cornbread Loaf

Baked Goodies

Once in a while I get to receive products from different brands. Sometimes all I am required to do is try them out, sometimes I’m using the product in a recipe, sometimes it’s a review or feedback and sometimes, like in this instance I’m just looking for something to go really well with the product.

So this time I received 2 packs of the new “Spreadables Cinnamon & Brown Sugar” butter by “Gay Lea”.

It’s basically a butter spread that is actually spreadable thanks to the Canola Oil mixed in it. And what I got to try is the new cinnamon and brown sugar flavored one.

At first taste I liked it, it’s a sweet and salty kind of spread, so I started thinking that something eithel neutral or sweet and salty will go well with it. I was wracking my brain, I had so many ideas. And then, it hit me. When I was younger, my mom used to make this super amazing cornbread style cake. It was made of cornmeal and flour and a ton of different kinds of cheese. Since I’m trying to cut back on Gluten whenever possible I decided to leave the flour out, and to give it that hint of sweetness I used the most canadian ingredient – Maple Syrup.

So I ended up making Maple Cornbread that’s both gluten free and has a hint of sweetness and saltiness to it. Just what I was looking for.

And you know what else was great? the fact that I did not need to use my stand mixer which means I didn’t have to clean it after. It was all mixed by hand, in a mixing bowl, the simpler the better I say. 20-30 minutes and voila, you got yourself a maple cornbread loaf. Topping it with some cinnamon & brown sugar butter was like the cherry on top.

Note to self: try making my own flavored butter – homemade is always my preference.

The only thing I would probably change in this spread is the added color (which I found out about only after the fact…oh well).

Maple Cornbread with cinnamon and brown sugar butter

Maple Cornbread

Maple Cornbread Loaf
Author: 
Recipe type: Bread
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
 
Easy peasy cornbread with the added hint of sweetness of Maple Syrup. Everything is mixed in one single bowl so you don't even end up having a whole lot of mess.
Ingredients
  • ¾ Cup + 1 Tbsp Plain Yogurt
  • 3 Eggs
  • 2 Tbsp Maple Syrup
  • ½ tsp Salt
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 Cup + 2 Tbsp Cornmeal
  • 3 Tbsp Vegetable Oil
Instructions
  1. Preheat oven to 400F (200C)
  2. Prepare loaf pan sprayed with oil or layered with parchment paper (including pan walls)
  3. In a medium bowl mix the yogurt, eggs, maple syrup, salt, baking powder and baking soda until fully combined.
  4. Add in the cornmeal and the oil and mix really well until the batter is even and smooth.
  5. Pour the batter into the prepared loaf pan and bake for 20-30 minutes or until a cake tester comes out clean

Maple Cornbread with cinnamon and brown sugar butter

Maple Cornbread

Once in a while I get to receive products from different brands. Sometimes all I am required to do is try them out, sometimes I’m using the product in a recipe, sometimes it’s a review or feedback and sometimes, like in this instance I’m just looking for something to go really well with the product. […]

Read More

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Baked Goodies

I would like to start this post with a rant and go ahead and say it: I don’t like preparing the kids’ lunchboxes! not on a daily basis. Does this make me an awful mom? I hope not.

I guess I’m the only one to blame. I have such high expectations and standards I set to myself, that with time, I find it hard to answer my own expectations.

Last year, I decided to minimize the gluten in my kids’ food. I decided that they will no longer be taking just sandwiches to school because it’s just not nutritious enough. And when they are taking sandwiches, I make sure it’s homemade bread with low to no gluten.

And now, here I am complaining about it, Typical.

I can’t wait until they are old enough to make their own lunches. Does this ever happen? because to be honest, I don’t remember myself making my own school lunches. And even if I do get them to make their own food, I guarantee that I will be standing there, watching like a hawk to make sure they are eating healthy. So like I said at the beginning, it’s my fault, my insanity, and I’m the only one to blame.

But really, rants aside, I find myself full of satisfaction most of the times I prepare their lunches because I was able to either use up leftovers or come up with something new and delicious.

This time, it was the second option – something new and delicious. and this time it’s gluten free corn muffins, with bell peppers and goat cheese. Perfect for the lunchbox and the over protective mom – that would probably be me.

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Gluten Free Bell Peppers and Goat Cheese Corn Muffins
Author: 
Recipe type: Lunch, Muffins
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 10 Muffins
 
Gluten Free Corn Muffins with bell peppers and goat cheese are the perfect solution to put in the lunchbox. Easy mix and bake and 20 minutes after you have your muffins ready for the box.
Ingredients
  • ½ Cup Cornmeal
  • ¼ tsp Salt
  • ½ Cup Gluten Free All Purpose Flour
  • ½ tsp Xanthan Gum
  • ¼ tsp Baking Soda
  • ½ Cup Milk + 1 Tbsp White Vinegar
  • 1 Egg
  • ¼ Cup Vegetable Oil
  • ½ Cup Crumbled Goat Cheese
  • ½ Cup Finely diced Bell Pepper
  • 1 tsp Dry Basil
Instructions
  1. Preheat oven to 375F (190C) and oil spray 10 muffin cups (I used silicone ones)
  2. Place the cornmeal, salt, flour, Xanthan and baking soda in a mixing bowl and mix together.
  3. Prepare ½ cup milk, add the vinegar into the milk and set aside.
  4. Add the egg and oil into the flour mix and finally add the milk with vinegar and mix well until combined.
  5. Add in the peppers, goat cheese and basil, fold into the mix until evenly combined in the batter.
  6. Divide the entire mix into 10 muffin cups and bake for 10-15 minutes in preheated oven.

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

I would like to start this post with a rant and go ahead and say it: I don’t like preparing the kids’ lunchboxes! not on a daily basis. Does this make me an awful mom? I hope not. I guess I’m the only one to blame. I have such high expectations and standards I set […]

Read More

Lemon Meringue Butter Cookies

Cakes and Cookies

T’is the season for baking, or so they say, but really every season is a season for baking.

I know, I know it’s a tradition thing, but I don’t need a specific season to bake, or more specifically bake cookies.

Everywhere you look there’s cookies for the holidays, if it’s online, in-store, on brand websites, social media, it’s all over the place. But really, I think that the season of baking was made up because there was nothing better to do in this cold 🙂

Take me for example, it’s Sunday today and I can finally rest and basically do nothing, but what do I do? bake. And why? for 3 main reasons:

1. The kids

2. I like it

3. It’s so cold out and utilizing the oven seems like a nice getaway from the cold

Three weeks ago I bought a Lemon & Lime Marmalade from Pete’s Frootique in Downtown Halifax. It was on sale, and the best part was that it was all natural. No colors, no nothing, I had  to grab it.

When I bought it I had a cookie idea in mind, a simple idea that might end up looking like a million dollars. Today, three weeks later, I changed my mind last minute and ended up with an even better result.

After my son tasted these he gladly declared that I no longer need to make him lemon meringue pie, I can always just make these Lemon Meringue cookies. I also made them with homemade raspberry jam and although it tasted a bit sweeter they were so good. So good that it only took the kids and hubby about 2 hours to completely devour 45 cookies. Lucky for me (and you) I was able to snap some pictures.

So there you have it. The perfect lemon/raspberry meringue cookies. Whether it’s that season or not – these will always be a hit.

Lemon Meringue Butter Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies
Author: 
Recipe type: Cookies
Cuisine: Pastries
Prep time: 
Cook time: 
Total time: 
Serves: 45 Cookies
 
Lemon Meringue Pie in a cookie. That's right! Butter cookies with lemon or raspberry and meringue. A surprisingly fun and easy recipe that ends up looking like a million dollars.
Ingredients
For the Cookies:
  • 2 Cups All Purpose Flour
  • 125gr Butter
  • 1 Cup Icing Sugar
  • 2 Egg Yolks
  • 5 Tbsp Water
For the filling:
  • Lemon Marmalade
  • (And/ Or) Raspberry Jam
For the Meringue:
  • 2 Egg Whites
  • ¼ Cup Icing Sugar
Instructions
  1. Preheat oven to 350F (180C) and layer a baking sheet with parchment paper.
  2. To quickly soften the butter, grate or cut into small cubes into the mixing bowl.
  3. In a stand mixer bowl combine the flour, butter, icing sugar and egg yolks. Mix until you get a crumbly mix (that resembles sand).
  4. Gradually and while mixing, add one tablespoon water at a time until the dough turns into one soft ball and everything is fully combined. Careful not to over mix it. Stop mixing once it’s all combined into dough.
  5. Using a teaspoon, scoop the dough one teaspoon at a time and roll each scoop of dough into a small ball. Place on a parchment paper layered baking sheet making sure the balls are about 1 inch apart.
  6. Gently press on each ball using the back of your palm to create a disc shaped cookie.
  7. Bake in the preheated oven for 7-9 minutes. Bottom of cookies should be golden when they are ready.
  8. Place the cookies on a wire rack to cool completely.
  9. Once cooled, spread a thick layer of lemon marmalade/ raspberry jam on each cookie and place back onto the baking sheet..
  10. Prepare the meringue by whipping the egg whites and icing sugar together on medium-high speed until stiff peaks form. You should get a firm and sable meringue.
  11. Using a piping bag (or a Ziploc bag with a cut opening on the bottom), pipe a bit of meringue on each marmalade/ jam covered cookie.
  12. Place the cookies back into the (still) preheated oven for 5 minutes or until meringue is golden.
  13. Remove from the oven, let cool and serve.
  14. Store in an airtight container in one layer.

Lemon Meringue Butter Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

T’is the season for baking, or so they say, but really every season is a season for baking. I know, I know it’s a tradition thing, but I don’t need a specific season to bake, or more specifically bake cookies. Everywhere you look there’s cookies for the holidays, if it’s online, in-store, on brand websites, […]

Read More

Smooth Butternut Squash Soup

Soups

So what do you do when it’s cold and dreary outside and when you don’t really feel like standing in the kitchen for too long? Yup, soup.

Pumpkin/ Squash season is coming to its end but I thought I’d give it one last kick at the can. I just found out that I had this recipe for almost a year now and surprisingly enough I forgot to share it with everyone, nice right?

So I’m trying to do the right thing here by sharing this with you today, hopefully you’ll still kinda like me after this slip 🙂

I’m going to step out of my shell here and say it out loud: I don’t like squash, or pumpkin, or cooked carrots. There, I said it. My kids (luckily enough) do! So you know how sometimes the kids don’t like something and they just plunk it into your plate and you end up having a leftover dinner? Well, it’s sometimes quite the opposite in our house. I would make soup, with chunks of carrots in it and if they’re too big I’ll just plunk it in my son’s plate. He’s very accepting this boy of mine. My daughter on the other hand, will probably give me the face and make the plunking process longer so my boy is my go-to kid when I need to avoid my carrots 🙂

So now that I have this out in the open, you’re probably wondering why I made this soup. Well, when it’s all blended together, I don’t mind the carrots and the squash; on the contrary, I enjoy the flavor. I’m weird. But this soup is not. In fact, it’s awesome and warms you up right through.

The great thing about this soup is not only that it’s healthy because it only has veggies and natural ingredients in it; it’s also really tasty and light on the stomach. Even though there’s potato in it, which traditionally would make it a bit “heavier” there’s also garlic and LEMON in it and that totally upgrades the whole dish and adds the freshness to it.

 

Smooth Butternut Squash Soup with croutons

 

Smooth Butternut Squash Soup
Author: 
Recipe type: Soup
Cuisine: Vegetarian, Diet
 
Butternut Squash Soup with a hint of lemon in it. Tastes fresh, warms you right up and does not leave you with that heavy feeling you get after having potatoes. It's worth it!
Ingredients
  • 4 medium potatoes
  • 2 carrots
  • ½ Onion
  • ½ Butternut Squash
  • 2 Garlic Cloves
  • ¼ Lemon (peeled)
  • ¼ tsp celery seeds
  • 1 tsp Garlic Powder
  • 2 Tbsp Vegetable Oil
  • 1 Liter Vegetable Broth
  • 4 Cups Hot Water
Instructions
For the Croutons:
  1. Cut bread into cubes (about 1X1 inch) and bake in 400F (200C) for about 15 minutes.
To prepare the soup:
  1. Dice the onion, garlic cloves and carrots.
  2. Cut the potatoes and squash into cubes (the smaller they are the faster they’ll cook). Cut the ¼ lemon into 4 pieces.
  3. Preheat 2 tbsp oil and stir in the diced onion, carrots and celery seeds until onion is golden and sautéed. Add in the rest of the veggies and top up with the vegetable broth and water.
  4. Cook over medium-high heat and bring to boil. Add in the garlic powder, the lemon and of course salt and pepper to taste and stir.
  5. And now you let it cook over medium heat for about 30 minutes or until the vegetables soften.
  6. When it’s all ready and soft, use a blender stick and blend everything until it is smooth.
  7. You can drizzle with some cream to make it look fancy; Serve with croutons and enjoy.

 

Smooth Butternut Squash Soup Vegetables

Smooth Butternut Squash Soup with croutons

So what do you do when it’s cold and dreary outside and when you don’t really feel like standing in the kitchen for too long? Yup, soup. Pumpkin/ Squash season is coming to its end but I thought I’d give it one last kick at the can. I just found out that I had this […]

Read More
Page 1 of 212