Skinny Veggie Soup

It's after Christmas and I ate WAY too much the past week (ok, maybe it's a month!), time for something light and basic that tastes great!
Nothing better than soup, and I LOVE soups! This soup is great as a side, or as a quick and easy lunch.

This recipe is based on an old Weight Watchers recipe called Zero Soup, but I found that I would get hungry after a few hours and needed to add more veggies. This is super flexible, if you hate some of the veggies, substitute them for something you love.

Recently I gave in and got an Instant Pot...so you're gonna see some of my favourites with Electric Pressure Cooker options.

Skinny Veggie Soup

2 Tbsp Olive Oil

1 onion (1 cup), diced

1 cup Carrot, diced

1 cup Celery, diced

2 cloves Garlic, minced

3 cups Cabbage, finely cut/shaved in 2 inch ribbons or bigger chunks if you like the crunch

1 large can of diced tomatoes (796ml/28oz)
1 Tbsp Tomato Paste

1/2 cup green beans (I use frozen)
3 cups Chicken or Vegetable Broth

1/2 cup Zucchini, chopped

1/2 tsp dried Basil

1/2 tsp dried Oregano
bay leaf

Salt & Pepper to taste

Chop veggies. Heat olive oil in a soup pot and saute onion, carrot and celery in the oil for 5 minutes, add garlic and saute for 30 seconds until fragrant. Add remaining ingredients except for Zucchini and bring to a boil, then simmer for 5-10 minutes until carrots have your preferred texture. Add Zucchini and simmer for 5 more minutes.

If you want to use your Electric Pressure Cooker/Instant Pot, saute veggies as above then set Pressure for 1 minute, and do a manual release to let the steam out of your pot right away.

This soup freezes well and is amazing with Biscuits or Buns on the side! 

Happy fitting back into your clothes season!

~Adel~ 

Making Merry Irish Cream

Years ago I got this recipe from a friend and it has become part of our Ladybug traditional pre-holiday baking tradition. I started sharing it at family gatherings and now it's just expected that this homemade yummy version of Irish Cream will make an appearance if I'm there. You'll find some of this in my fridge at Thanksgiving, Christmas, New Years and  St.Patrick's Day. It's easy to make and so yummy! 

I get asked a lot of this recipe, so here it is...

Making Merry Irish Cream

1 cup Whipping Cream (or Creamo if you want a lighter option)

1 can Sweetened Condensed Milk

1-2 cup(s) Whisky (I generally do 1 cup, whatever kind you like, I have been happy with Forty Creek, but it tastes amazing with Single Malt Scotch...daddy ladybug wasn't so happy with me!)

1 tsp Coconut Extract (other flavourings like vanilla and peppermint are good)

1Tbsp Chocolate Syrup

Combine all the ingredients in a jug or jar and mix well to incorporate the sweetened condensed milk well. Chill. Enjoy straight, in your coffee, add to eggnog, or over ice with chocolate shavings.

I make a few batches at a time in canning jars (easy to shake to mix) and use the empty whisky bottle to share with others.

Enjoy.

~Adel~

Turkey Rice Soup

Happy Canadian Thanksgiving from the Ladybug house!

Turkey day is over in our house, and there is so much left over! What to do with all that food in the fridge?? I'm slowly gathering a collection of Turkey dishes to use up leftovers, but this is one of those family favourites. 

This is a classic after Turkey day meal, great for a rainy day, whether you're relaxing or busy doing those projects, entertaining casual style, have weekend guests you need to feed after a heavy holiday meal, sharing a home-made meal with someone else, or hanging out with the family.

I've been wanting to share this recipe for years, but I just haven't been able to sit down and write it out or take a picture, but we got it done this year.

Turkey Soup

1 onion, diced

1 cup carrots, diced

1 cup celery, diced

2 cups Shredded Turkey Meat

1 cup leftover gravy if you have it

8 cups Turkey Stock

2 Bay Leaves

1/4 tsp Poultry Seasoning

Salt and Pepper to taste

Chicken Bullion (optional)

2 cups Rice

1 cup frozen peas

Dice onion, carrots and celery and cook in a large soup pot for a few minutes until soft and browned. Add turkey meat, gravy, and stock. Season with bay leaves, poultry seasoning, and salt and pepper to taste, depending on the flavour of your turkey, stock, and gravy, you may need to add chicken bullion or chicken stock/flavouring. Bring to a boil, then simmer for 20-30 minutes. Taste your soup base and adjust seasonings if needed.

30 minutes before serving, add rice and simmer for 20 minutes, then add peas. Add additional stock to adjust to your desired consistency, the rice really makes it thick, so add more stock if needed.

Serve hot with fresh buns or bread for a tasty, comfort meal.

Don't forget to use those old canning jars to share the love it's an easy way to bring joy to others.

with gratitude,

~Adel~

Need More Turkey Recipes?

Turkey Tetrazzini

Sweet Potato Turkey Shepherd's Pie

Turkey Soup Broth

Every time I make a turkey, I get excited about the thought of delicious broth to make soup with, why would I waste all that delicious flavour still in that mangled pile of meat and bones.

So I make broth.

It's pretty simple.

Turkey Soup Broth

In a large slow cooker

1 Turkey carcass (I had to squish mine in there)

2 carrots, whole

2 stalks of celery, whole

1 onion, quartered with skin on

2 bay leaves

4 peeled cloves of garlic

Cover with water and let cook on low for up to 8 hours.

This is actually the second round for these bones, earlier in the morning I boiled this same mixture on the stove in my huge dutch oven for an hour and got the first batch of delicious broth to make Turkey Soup with.

Strain the broth to get rid of bits of bones and meat and store in your favourite containers, I love old canning jars.

Now to make Turkey Soup!

~Adel~

Mexican Stroganoff

Delicious flavourful comfort food, perfect for your next freezer meal day and a hit with the whole family. You can make this in your crock pot or pressure cooker for an easy weekday solution. 

This creamy tangy meal has a little twist with the addition of mexican flavours.

Mexican Stroganoff

2 lbs beef steak (round or inside steaks work nicely), sliced thin

1 cup Onion, finely diced

2 cloves Garlic, minced

1 can Sliced Mushrooms, drained

1/2 cup Red Wine Vinegar

1 1/2 cup Beef Broth

1/2 cup Tomato Sauce

1/4 cup Brown Sugar

1 1/2 Tbsp Chili Powder

1 Tbsp Paprika

2 tsp Seasoning Salt

1 tsp Soy Sauce

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Allspice

1 cup Sour Cream or Greek Yogurt

3 Tbsp Flour

Cooked Broad Egg Noodles

Combine all ingredients except for sour cream, flour and egg noodles. Freeze in a freezer bag or freezer safe container. Defrost before using. Cook in a slow cooker for 3-4 hours on high or 7-8 hours on low. Cook in a pressure cooker for 25 minutes.

Whisk Sour Cream and Flour together. Add to mixture in slow cooker 15 minutes before finished (when you get the noodles going). Cook until thick and serve over hot cooked broad egg noodles.

Dig in!

~Adel~

Wild Blackberry Streusel Tarts

The dog days of summer seem to be behind us! Today it finally rained and was cool enough to turn the oven on. 

I've been dying to try out a blackberry pie recipe I've been concocting in my head while watching the blackberries ripen in the hot sun, so today was a perfect day to make them while the berries were fresh and ripe and so juicy!

I'd planned to make this into a full pie recipe, but could only find frozen tart shells in my freezer...so why not experiment, they are better for the waistline when they're small anyway!

The juice of this filling when it was all mixed together was so amazing I didn't want to waste any and over-filled them a bit, but I just couldn't resist, I wanted to drink it!

Wild Blackberry Streusel Tarts

24  Tart Shells (defrosted if frozen)

4-5 cups blackberries, fresh or frozen (thawed, rinsed, drained, dried)

3/4 cup sugar (less if you have exceptionally sweet berries)

1 tsp lemon juice

1/2 tsp ground cinnamon

1/4 tsp almond extract

3-4 Tbsp cornstarch (3 for wild berries, 4 for very ripe/frozen)

Streusel Topping

1/2 cup Brown Sugar

1/4 cup Flour

2 Tbsp Butter, softened

1/4 tsp Cinnamon

Combine blackberries, sugar, lemon juice, cinnamon, almond extract and cornstarch in a bowl and gently mix the ingredients. Spoon filling into uncooked (thawed if needed) tart shells (about 3/4 full to prevent overfilling like I did!). 

For the Streusel topping, combine brown sugar, flour, butter, and cinnamon in a bowl and mix together with a fork until butter is completely combined with sugar and becomes crumbly. Top each tart with a generous spoonful of Streusel topping.

Bake in a 400 F oven for 15 minutes or until the crust is golden brown around the edges and the filling becomes bubbly & starts to rise and is no longer liquidy. 

Let cool before serving (or it will be really hard to get out of the tins). Perfect with ice cream or a dollop of whip cream!

Yum.

Happy Berry Picking (and watch out for those nasty thorns!)

~ Adel ~

Cheesy Hashbrown Potatoes

This deliciously easy side is a staple for family gatherings! 

I can't tell you how many casserole dishes of these I've made in the past couple years, but I know I bring one to every Easter, Thanksgiving, and Christmas gathering, plus the many times I bring it to other family gatherings or other communal meals with friends. I've started making mine in the slow cooker so I can have them without heating the kitchen in the summer or a great way to make more room in the oven for busy holiday meals, but it works great in the oven too! 

Cheesy Hashbrown Potatoes (Slow Cooker or Oven)

1/2 cup Butter (melted)

1 Onion, diced

2 cloves Garlic, minced or your favourite garlicky seasoning (like Johnny's from Costco...yum)

1 can cCondensed Mushroom Soup

1 cup Sour Cream (substitute Greek Yogurt for some or all)

250ml container of Herb & Garlic Cream Cheese

7 cups Frozen Hashbrowns (one of the smaller sized bags)

2 cups Shredded Cheddar Cheese

1/2 cup Corn Flakes

Slow Cooker: I like to brown my onions before tossing them in the slow cooker, but it's not necessary, just adds more flavour to the dish. Combine the melted butter, diced onion, garlic, soup, sour cream, cream cheese together in a saucepan and heat until all the cheese melts and everything mixes together in a gooey sauce. Add Hashbrowns to the slow coker and pour cheesy sauce over. Mix well and cook until potatoes are heated through, about 2-3 hours on high. Top with corn flakes before serving (you can put them under the broiler for a few minutes if you want the top to be golden brown.

Oven: Melt butter in a saucepan, add onions and cook until slightly browned. Add garlic, soup, sour cream, cream cheese together in a sauce pan and heat until all the cheese melts and everything mixes together in a gooey sauce. Mix with hashbrowns and pour into an oven safe dish. Top with corn flakes. Bake at 350 F for 30-40 minutes until sauce starts bubbling and the top is golden brown.

This recipe freezes really well, perfect for a big cook/freezer meal and makes a great alternative to Mashed Potatoes!

~Adel~

Ravioli Soup

I haven't posted with any regularity since February 2015. Life happened - big things. We had another little Ladybug (I'll introduce Little Bee later), we moved, we changed careers. Life kind of went upside down for a while, but I'm feeling the inspiration and need to return to the things that bring me joy. That and I keep having to unsuccessfully try to remember how I made that recipe that I didn't write down here in my virtual cookbook!

So here's the inspiration that has changed things as I lay awake in the dark well past my bedtime last night, thinking about food...mmm...that would taste really good, I need to make it and write it down! Time to find the camera and blog again! This ravioli soup is inspired by the classic hamburger soup with a little italian pasta twist. A lovely hearty cozy meal, an easy crowd pleaser, and perfect make-ahead/freezer meal for busy people.

Ravioli Soup

2 Tbsp Olive Oil

1 lb Ground Beef

1 large Onion, diced

2 cloves Garlic, minced

1 Cup Carrots, diced

1/2 cup Celery, Chopped

4 Cups Beef Broth

4 cups Water (or beef broth if you want more flavour)

28 oz can Diced Tomatoes

1/4 cup Bread, cubed in small pieces (add more if you like it less soupy and more stewy)

1/4 cup Parmesan Cheese, grated

2 Tbsp Maple Syrup (the good kind, or substitute honey, sugar or another sweetener to taste)

2 tsp Italian Seasoning Mix (or 1 tsp dried Basil, 1/2 tsp dried Oregano, 1/2 tsp dried Thyme)

1/4 cup fresh Parsley, chopped

Fresh Ravioli, Family Sized packaged (I used beef for this recipe)

Brown Beef in a large soup pot. Once brown, add onion, garlic, carrots and celery and cook until tender. Add in beef broth, water and diced tomatoes and bring to a boil, lower temperature to a simmer. Add in bread, parmesan cheese, maple syrup, seasoning and parsley and let cook for 5 minutes until all the flavours combine.  Just before serving add fresh ravioli to the soup base and cook as long as the package instructs.

This soup is perfect for a make ahead meal or to have in the freezer. If freezing this soup, don't add the ravioli until serving time as it soaks up the liquid and becomes mushy. Better to add fresh ravioli just before serving.

mmm. Perfect make ahead meal with Aged Cheddar Biscuits or Grandma's Dinner Buns!


~Adel~

20 Fall Slow Cooker/Freezer Meals

Life has been busy and different over here at the Ladybug House! 

Between juggling the demands of a new baby and navigating the change from full-time at home to full-time school for Lady and Bug, while still trying to keep the house running and managing several businesses, I need to get organized and plan meals. 

Here is my fall list of slow cooker freezer meals to make life a little easier!

Slow Cooker Beef Bulgogi (Korean Beef)

Chicken Provençale

Slow Cooker Pizza Bake

Comfort Beef Stew

Slow Cooker Chicken Shawarma & Garlic Sauce

Slow Cooker Amtat Mongolian Beef

Slow Cooker Honey Garlic Chicken

Bacon Maple Dijon Chicken

Thai Peanut Chicken

Slow Cooker Herb & Garlic Chicken Stew

Easy Slow Cooker Roast Beef & Gravy

Mexitalian Chicken

Sweet & Sour Pork

Orange Chicken

Salsa Chicken Tacos

Easy Rootbeer Pulled Pork

Warming Chili

Butter Chicken

Slow Cooker Thai Red Curry

Moroccan Chicken Stew

Enjoy the beautiful fall colours! It's nice to be back sharing my kitchen with you!

~Adel~

Essential Oil Rice Bags

Tomorrow is Love Day!

One of my friends posted a picture of these little rice bags that she made for her kids for Valentine's Day...I thought they were so cute that I had to whip up something and share it with you! They were easy to make and used things I had on hand.

It was a huge hit, Lady said, "awe momma, you're the bestest momma ever". Who gets tired of hearing that!?

Supplies needed: fabric (I used some leftover fabric from their baby blankets but a nice flannel or thick cotton would work well), needle & thread, rice, and essential oils.

I cut 2 matching pieces of fabric into a heart (make any shape you want), using small stitches, sew the "wrong" sides together, leaving about 2 cm to pull the fabric through. Pull the fabric through the opening to reveal the finished heart. 

In a bowl or mason jar, mix rice & 5-10 drops of your favourite essential oil (I used 1 cup of rice for each of my bags and 5 drops of oil). With a funnel, pour the rice into the opening of the bag. Sew up the opening of the bag. 

Freeze for a great alternative to an ice pack for ouchies or heat in the microwave for 1-2 minutes for a nice calming warmth for bedtime or sore muscles. 

The essential oil you choose will provide added benefit - promote relaxation with lavender or a calming blend or help with breathing by using eucalyptus or a respiratory blend.  Other great options could include wild orange, peppermint, citrus blend, a balancing blend or a sleep blend. I used Doterra's Serenity for mine because I absolutely love the calming aroma.

This project took me about 10 minutes to make and I hand stitched the hearts. 

My happy children packed them off to bed with them and are sleeping soundly as I write!

~Adel~

Peppermint Cookies

Peppermint cookies are a Christmas classic in our house, the first of the holiday baking and usually several batches later January 1st rolls around and we finally stop stuffing our faces!

My first introduction to these wonderful cookies was the special mommy care-package that would arrive frequently to one of my college roommates - a bucket of beautiful pink, soft, pepperminty cookies that I'm sure were a significant contributing factor to my "freshman 40". They were so good that it was one of the first recipes I sought out when I had my own kitchen and they've stuck with me since. They're a traditional Mennonite cookie, made by many an Oma - usually made with baking ammonia, but I've tried to update the recipe to use baking powder & baking soda instead.

Peppermint Cookies

Makes about 48 cookies

1/2 cup Butter

2 cups Sugar

2 Eggs

2 cups Heavy Cream (Whipping Cream)

2 tsp. Peppermint Extract or 2 drops Pure Peppermint Essential Oil

5 & 1/2 cups All Purpose Flour

2 Tbsp. Baking Powder

1 tsp. Baking Soda

2 Tbsp. Cornstarch

Peppermint Butter Icing

Long Shredded Sweetened Coconut

Cream the butter. Add sugar and eggs, beat well. Add remaining wet ingredients. Mix dry ingredients and add to wet. Refrigerate in plastic wrap for 2 hours - overnight. Roll dough about 1 cm -1/2 inch thick for a soft fluffy cookie, thinner if you like a crisper one. Cut in circles and bake at 375 for 6-7 minutes or until the bottoms start to brown.

Cool on a wire rack then ice with Peppermint Butter Icing. Sprinkle tops with coconut and serve.

These cookies can be adapted to any holiday, just change the colour of the icing or the shape of the cookie. I make mine round, but shapes work well too. These cookies freeze really well (I actually prefer them frozen).

Happy Baking!

~Adel~

Roger's Butter Icing

I don't normally post other people's recipes, but today I couldn't find my usual icing recipe for sugar cookies because they changed the bag...so this is just a record for me and for anyone else who likes the Classic Butter Icing from the back of the Rogers Icing Sugar bag in Canada.

1/2 cup Butter, softened

2 cups Icing Sugar*

2 tsp Vanilla**

2 Tbsp Milk

1 cup Icing Sugar

1-2 Tbsp Milk

*for chocolate icing, add 1/3 cup Cocoa Powder with the 1st addition of icing sugar.

**to change the flavour of the icing, replace Vanilla with peppermint, almond, coconut, etc

Combine butter and 2 cups of icing sugar with a mixer. Add vanilla and milk and mix until smooth. Add remaining icing sugar and 1-2 Tbsp of milk to desired consistency. Add food colouring as desired.

Makes enough icing for 2-8" round cakes.

~Adel~

Slow Cooker Pho Ba (Beef Vietnamese Noodle Soup)

Pho is my FAVOURITE meal in the whole world - really. If I ever have a chance to go eat out by myself, I alway choose Pho, Indian is a very close second.

Last week I went for a lovely Pho lunch with a friend. She suggested that I post my homemade version, so I dug out the recipe I got from a Hoi An cooking school and made some updates so I could make it from things available here (with some searching), so here you are!

Pho is a labour of love and takes some time...so plan ahead! 

Pho Ba (Beef Vietnamese Noodle Soup)

3 lbs Marrow and Knuckle Soup Bones*

2 Onions, cut in half - leave skin on

1 fresh Ginger Root, about 4-5" long, cut in large pieces

5-6 Star Anise

1-2 Cinnamon Sticks

6 Whole Cloves

2 Whole Cardamom Pods

1-2 large chunks Rock Sugar** (to taste)

2-4 Tbsp Fish Sauce (to taste)

Sriracha or chili paste (optional)

Salt (to taste)

To get a nice clear broth, parboil soup bones. In a large pot, cover soup bones with water, bring to a boil and boil for 5 minutes. Remove bones and rinse with water. 

Add rinsed bones to the base of a large slow cooker and fill with water (about 8-10 cups) and cook on low for 8 hours. Skim off any impurities that float to the top.

While broth is starting to cook in slow cooker, place onion halves & ginger pieces on a baking sheet, skin side up. Broil in oven for 15 minutes, flipping halfway through until all sides are charred black. Remove outer charred skins and smash ginger flat to help release the flavour. Add ginger & onion to broth.

Combine anise, cinnamon, cloves, cardamom & rock sugar in a cheesecloth square. Tie in a little bundle and add to the stock. Add fish sauce, hot sauce and salt to desired taste.

Once stock has finished cooking, remove bones and seasoning pack. Strain broth through a fine strainer to remove any remaining impurities.

Serve piping hot over bowls filled with your favourite Pho ingredients:

Rice Noodles

Rare Beef (sliced thin will cook in the hot broth)

Bean Sprouts

Thai Basil

Cilantro

Lemon Wedges

Hoisin Sauce

Sriracha

Fish Sauce

This broth recipe freezes well.

Yum. I think I'm going to go make another bowl...all this writing is making me salivate!

~Adel~

* The marrow and tendons in these bones make the specific flavour of pho, regular soup bones don't seem to taste as good. Ask your butcher!

**Rock sugar is hard to find, I found mine at an asian market. You could just add regular sugar to taste instead, but it's not quite the same flavour.

Slow Cooker Herbed Roast Beef

I'm madly trying to use up my stash of local grass fed beef from last year as my new happy beef is expected to be ready really soon. I still have a few more roasts in the freezer, so it was time to make a big hearty meal for my family. Here's a nice roast with an Italian flair. Great with a  big glass of red wine!

Slow Cooker Herbed Roast Beef

6 cloves Garlic

2 Tbsp Balsamic Vinegar

2 Tbsp Olive Oil

3 cloves Garlic, minced

1 Tbsp Lemon Zest

1/2 tsp dried Thyme

1/2 tsp dried Basil

1 tsp Fresh or dried Rosemary (Chopped)

1/2 tsp dried Oregano

1/2 tsp Fresh Ground Pepper

1 tsp Coarse Sea Salt

2-3 lb Round Roast

1/2 cup Red Wine

1/2 cup Beef Broth

1/2 onion, sliced thin

Make 6 incisions in roast on the top with a knife and insert garlic cloves.

In a bowl, combine vinegar, oil, garlic, lemon zest, thyme, basil, rosemary, oregano, pepper and salt in a bowl. Pat on the outside of the roast to coat.

Heat a skillet and sear the outside of the roast on all sides. Remove roast once is is nicely browned and place in a slow cooker.

While the pan is still hot, add onion and cook for a few minutes until it becomes translucent. Add wine & beef broth and boil for about 5 minutes. Pour over roast.

Cook for 2-4 hours on high depending on desired doneness.

Serve with delicious mashed potatoes!

~Adel~

Cheggnog (Chai Eggnog Latte)

This week we remembered and honoured those who are and have served their country. An emotional day for many especially with the death of 2 soldiers at home in the past few weeks. Although I have never served, many people around me have - both of my grandfathers, several friends from Canada & around the world, and my neighbours (I live near Canadian Armed Forces base) have served their country in peace and in war. 

I am grateful and I remember.

It seems like the day after Remembrance Day I get in the Christmas Spirit! I love Christmas. I start thinking about gifts and decorating. I feel free to get the eggnog rolling and the Christmas tunes pumping (Daddy Ladybug is not so happy about this). Holiday Joy is steaming out of my diffuser making it smell amazing and with the beautiful weather we've had this week the outdoor lights are even up (I promised to make the tree wait a few more weeks).

I thought I'd start the celebrations by sharing one of my favourite cozy curl-up-in-front-of-the-fire drinks. 

I worked at Starbucks last year and at Christmas my co-worker introduced me to my new favourite holiday drink - the Eggnog Chai Latte. I loved it so much I had to make it at home (of course!). So here's my homemade version of their Eggnog Chai Latte (aka cheggnog).

Cheggnog (Chai Eggnog Latte)

Per mug:

1 1/2-2 cups Eggnog

1 oz (2 Tbsp) Vanilla Syrup

1-2 Chai Tea Bags

Nutmeg and Sugar (optional)

For each mug, add vanilla syrup and tea bag(s) to the mug. Heat Eggnog using a steam wand, microwave, or stovetop to desired temperature. Pour in the mug and let sit for 2-3 minutes to allow the chai time to steep.

Sip & enjoy (add a little rum if you want!). 

~Adel~

Nana's Noodle Soup

Lady & Bug ask for Nana's Noodle Soup every time they want something comforting. At first I had no idea what this was and kept making my version of Chicken Noodle Soup, but they were never satisfied, then I happened to have Nana's version one day and I understood...it's all about the noodles and the surprising Anise!

Here's my attempt at Nana Ladybug's Noodle Soup, it's probably not the way Nana makes hers, but Lady & Bug are happy with it!

Nana's Noodle Soup

1 Tbsp Butter or Olive Oil

1 Chicken Breast, cooked & diced very small

1/2 Onion, diced very small

1 clove Garlic, minced

4 cups Chicken Stock

2 cups Water
4 cups Cooked Spaghetti, Chow Mein, or German Noodles crunched into spoon sized pieces

2 Anise Seed Stars (or 1/2 tsp anise seed)

Heat oil or butter in large saucepan. Add chicken, onion and garlic and cook until onion becomes translucent. Add Chicken stock and water and anise. Bring to a boil (remove anise stars if used). Add pasta, heat through, and serve hot.

So many noodles with a slight anise flavour, so comforting and so yummy.

~Adel~

BC Chicken & Homemade Chicken Nuggets

This weekend, I thought it would be fun to go to a new store to do our weekly grocery shop. While the grocery shopping experience was a bust with two major meltdowns in the store (yes I was the meanest mom in the world and wouldn't let them buy popsicles on a very cold day), we managed to learn something new in the process that quite honestly blew my mind and I'm sure I'm not alone, so I thought I'd share what I learned.

If you're a regular reader of this blog, you know that I've been working to reduce additives, chemicals, and sugars - trying to live a more natural & healthy life. It's been a long process of learning to make more from scratch and making healthier choices in the store. I've been slowly changing us over to organic, local, and homegrown/homemade food. 

While we were shopping at Save On Foods, we saw some local chicken farmers called the Chicken Squad working to dispel some myths about the chicken farming industry. I don't know about you, but I've always understood that the meat & poultry available in my local store is full of hormones and steroids and that the chickens are force fed to get really fat. This has influenced my decision to buy mostly organic, thinking it was the healthiest choice for my family. I've been researching and learning about where my food really comes from and discovered that I've been given some misleading information. Did you know that the use of steroids and hormones has been banned in Canada since the 1960's? Really! I had no idea. This discovery has really made me think and I'm reconsidering my choice to not purchase regular chicken from the store.

The Chicken Squad even made a great little movie trailer to help spread the word (check it out at chickensquad.ca)! Lady & Bug thought the action packed trailer was funny, especially the growing chicken! Bug even asked me if we could do that at home (of course I said no!). Instead I managed to calm the popsicle meltdowns with the promise that we would go home with our chicken and make our own Chicken Nuggets.

Homemade Chicken Nuggets

4 Chicken Breasts
1 Egg
3 Tbsp Milk

1 Sleeve of Crackers (your favourite of course)

1 Tbsp Flour

1 tsp Thyme

1/2 tsp Paprika

1/2 tsp Oregano

1/2 tsp Garlic Powder

1/4 tsp Ground Black Pepper

1/8 tsp Salt

Preheat oven to 350F. Cut chicken breasts into 1-2" bit sized pieces.

In a shallow bowl, combine egg and milk. Beat well to mix.


Crunch up crackers using a food processor or a plastic bag and a rolling pin. Add Flour, thyme, paprika, oregano, garlic powder, pepper & salt and mix well. This recipe works best if crackers have been crushed very fine (like cornmeal).

Coat a few chicken pieces at a time in egg mixture and then toss into a bag with the cracker mixture. Twist bag at the top and shake to coat. Place chicken on a baking sheet at least 1/2" apart and repeat until all the chicken has been coated with the cracker mixture. Bake for 10 minutes at 350F. Turn chicken over and bake for 5-10 more minutes until chicken reaches at least 165F internal temperature.


Yum! Lady & Bug (and Daddy Ladybug) approved.

Thanks BC Chicken Farmers for helping our family learn something new and for all your hard work so that we could have some really yummy chicken to make nuggets.

~Adel~

This post may contain affiliate links or be sponsored. Ordering a product through this link may result in a commission, which helps pay for the cost of running this site and keeps the content free. All opinions are 100% mine.

Decadent Mushroom Soup

We've been sick and soup is so cozy and comforting. I got tired of chicken noodle, so decided it was time to make a grown up soup.

If you love mushroom soup, this one's for you! Chunky pieces of mushroom and a wonderful decadent broth. It's easy to make, but feels fancy.

Decadent Mushroom Soup

2 Tbsp Butter

8 cups Mushrooms, Sliced (any kind)

1 Onion, diced

2 cloves Garlic, minced

2 tsp Paprika

1/2 tsp Salt

1/4 tsp Pepper

1/4 cup Flour

3 cups Vegetable or Mushroom Stock

1/2 cup White Wine

1 cup Milk or Half & Half

Sour Cream & Parsley for garnish

In a large saucepan or skillet, melt butter. Add sliced mushrooms and onions and cook until they start to brown. Add garlic, paprika, salt, pepper and flour and cook for 1 more minute. Slowly add 2 cups of stock and stir until boiling and thick. Add remaining stock & wine and bring to a boil. Simmer uncovered for 15 minutes stirring occasionally. For a thicker soup, remove and blend 1 cup of soup and add back to the soup. Serve hot with cream and parsley.

Happy November!

~Adel~

Eggnog French Toast (Holiday Breakfast)

I found my first container of Eggnog in the store this week (it's mid-October), so I couldn't resist a nice glass of Eggnog and rum before bed. Yum, it just sends me to a happy place instantly. I know...a little early for holiday cheer to be starting...

This morning we were all feeling a little under the weather with the lovely cold that is making it's rounds and when we're sick we get to eat comfort food (this SO doesn't fit into my clean eating program). Lady & Bug love French Toast (but we have to call it square pancakes because they're  4 and crazy) and I thought I'd spice my usual recipe up with some nog - it was yummy, so I'm sharing it!

Eggnog French Toast

4 Eggs, beaten

1 cup Eggnog (or milk for regular French Toast)

2 Tbsp Sugar

2 tsp Vanilla

1/2 tsp ground Cinnamon

1/4 tsp ground Nutmeg

8 slices Bread

Confectioner's (Icing) Sugar (optional)

Butter (optional)

Maple Syrup (optional)

Combine eggs, eggnog, sugar, vanilla, cinnamon and nutmeg in a bowl wide enough to fit a piece of bread in the bottom (I use an 8" x 8" casserole dish). 

Preheat a griddle or frying pan to medium heat. Coat each side of the bread with the egg mixture and place on the hot pan to cook until it browns (about 2 minutes per side) then flip.

Serve with a dusting of confectioner's sugar, butter or maple syrup.

A great Christmas morning or New Year's Day breakfast.

~Adel~ 

Natural Cough Candies for Kids (Happy Throat Pops)

Cough, cough, cough. Sneeze, drip, drip, drip. Mommy, I have "BOOGERS"!

Ugg. I am tired of the non-stop cold that seems to circulate around my house in the winter, anyone else with me? It starts a few days after school begins and ends a few days after they finish. Kids and germs - yuck. 

I've scoured my local pharmacies many times late at night trying to find something I can give my kids, but there's almost nothing for kids under 6. Seriously, why is it so hard for a company to come up with a safe solution on a stick so our kids have something to soothe a sore throat?

Well nothing commercial seems to exist, so I decided to make my own (plus then I get to make them with ingredients I want my kids to have). 

Happy Throat Pops

4 bags Lemon & Ginger Tea

1 cup Hot Water

2 cups Honey* or Agave (you can also use sugar)

1 Lemon, Juice and grated peel

4 drops Lemon Essential Oils**
candy thermometer (or skills at using the candy test with cold water)
popsicle sticks
Popsicle molds

(*Do not give honey to children under 1 year of age. **Please make sure your essential oils are safe for ingestion, Click here for my recommendation.) 

Brew a strong cup of Lemon & Ginger tea using hot water and 4 tea bags. Let sit for about 15 minutes before beginning to make your pops. In a large pot, add tea, honey, and the juice/grated peel of 1 lemon. Stir until mixture comes to a boil, stop stirring and bring mixture to 150C/300F or Hard Crack Stage (this takes a while as the water boils off). Let cool a bit until mixture starts to thicken and stir in 4 drops of Lemon Essential Oils. Pour into oiled (cooking spray works well) candy molds (or make your own with cornstarch or confectioners sugar) and insert sticks. Let cool until fully hardened then remove from molds.

Happy throats, Happy kids, Happy Mom.

It's nice to finally have a natural solution for the cold & flu season.

~Adel~