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~

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~

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~ 

Home Made Irish Cream

I know...I know, I've been MIA. Trying to balance work, life and everything in between has made finding a little inspiration to blog difficult. It really didn't help that I was without a computer for almost 2 months! Nothing like the new year and a new computer to bring on a little blogging inspiration.

So in honour of 2014, here's something special for you!

Years ago, I got this amazing recipe for home made "irish" cream from a friend (cheers to Harry T). I tinkered with it a bit and started bringing it to family gatherings and it's become one of my signature contributions to holiday parties.
Take a bottle (make that 2 or 3...trust me!) with you and you'll be a hit, even with those who don't really drink or like alcohol!

Grab a cup and some ice and get ready for a treat!

Home Made Irish Cream

1 cup Whiskey* (add more/less to taste) 

1 can Sweetened Condensed Milk

1 cup Cream (I used 33%. To make a lighter version, substitute coffee cream (18%) or half & half (12%))

2 tsp Coconut Extract**

1 Tbsp Chocolate Sauce (I used Nesquick)

*The better the whiskey, the better the Irish Cream (I used Forty Creek Whiskey (Canadian) to make mine, but a good 18 yr old single malt scotch makes the best EVER...sorry Daddy Ladybug!!)

**Alternatives: Peppermint, Almond, Coffee, Vanilla

Combine all ingredients, mix well with a whisk, and pour into a serving container. Keep refrigerated. Fits nicely into a 750ml bottle.
Pour over ice or cut with eggnog for a delicious creamy holiday drink.

Happy New Year!

~Adel~