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~ 

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~

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~

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~

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~

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~

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~

Turkey Tetrazzini

I still have lots of leftovers from Turkey Day in my freezer so here's my yummy easy alternative to turkey sandwiches or turkey soup.

Turkey Tetrazzini

1 Tbsp Olive Oil
1 Onion, diced
2 cloves Garlic, minced
2 cups Sliced Mushrooms
2 cups Milk
1 cup Herb and Garlic Cream Cheese
1/4 cup Parmesan Cheese
1 cup Peas, frozen
4 cups Turkey shredded or chunked (or substitute chicken)
1/2  package of Spaghetti, cooked (about 450g)
2 cups Mozzarella, shredded

In a large saucepan, heat oil and brown onions & garlic. Add mushrooms and cook until they start to get watery. Add milk, cream cheese, parmesan, peas and turkey and cook for 5 minutes until cream cheese is melted, but not boiling. Add cooked spaghetti and toss to combine evenly.

Pour spaghetti mixture into an oven safe dish and sprinkle with mozzarella cheese. Bake at 350F for 20 minutes covered and an additional 10 minutes uncovered. Let stand 10 minutes before serving.


Perfect way to use up leftover turkey or substitute chicken for an easy family friendly dinner. This recipe freezes well too.

~Adel~

Creamy Pumpkin Coconut Soup

Looking for something to do with those Thanksgiving/Halloween Pumpkins?

 I'm a huge fan of Indian food and this lovely soup is a great way to use up pumpkins (or just buy the canned pumpkin if you don't have one handy). 

Creamy Pumpkin Coconut Soup

1/4 cup Coconut Oil

1 Onion, diced

2 cloves Garlic, minced

1 tsp Curry Powder

1/2 tsp Salt

1/4 tsp Mango Powder*

1/4 tsp ground Coriander

3 cups Vegetable or Chicken Broth

2 cups Chunks of Fresh Pumpkin or canned Pumpkin Puree (NOT pumpkin pie filling) 

1 cup Coconut Milk 

In a large saucepan, heat coconut oil. Add onion and garlic and cook until onion becomes soft and translucent and starts to brown. Add spices and cook until it starts to become fragrant (about 30 seconds). Add broth and pumpkin puree and bring to a boil (if you are adding fresh pumpkin chunks you can boil them until they are soft). Remove from heat and add coconut milk. Carefully blend hot soup using a hand blender or a stand blender. Serve with coconut milk and fresh cilantro if desired.

I think of Indian Autumn when I eat this soup and how wonderful it must be, but I really don't know what that's like because I've only been there in the absolute blistering heat of July! 

~Adel~

*Mango Powder can be hard to find if you don't have an indian market nearby. It can be omitted if you can't find it. I have also used Epicure's Mango Curry seasoning to make this.

Maple Sweet Potatoes

Sweet potatoes are a staple at many holiday family dinners. I love their flavour and my favourite way to have them is with extra sweetness and cinnamon, almost like dessert.

Maple Sweet Potatoes

10 cups Sweet Potatoes, diced in bite sized pieces

1/4 cup Maple Syrup
1/4 cup Brown Sugar

1/2 tsp Cinnamon

Boil sweet potatoes in water for 10-15 minutes until they are tender. Drain and combine with remaining ingredients in a bowl, coating the sweet potatoes. Pour into an oven safe dish and bake at 350 F for 20-30 minutes until they start to brown.

A sweet kid (and adult) pleaser at Holiday meals.

~Adel~

Slow Cooker Stuffing

This year I managed to make our entire Thanksgiving Dinner without using my oven! I used Nana Ladybug's electric roaster for the turkey and the stuffing was made in my crock pot. Not only less to do, it turned out to be much faster and left me wondering what I forgot!

Slow Cooker Stuffing

3/4 cup Butter
1 Onion, diced
2 stalks Celery, diced
1 cup Fresh Mushrooms, diced
3/4 tsp Poultry Seasoning
1/2 tsp dried Sage
1/2 tsp dried Thyme
1/4 tsp dried Marjoram
1 tsp Salt
1/4 tsp Pepper
1 loaf bread, cubed & dried overnight (about 10 cups of bread cubes)
1 Egg, beaten
3 cups Chicken Stock (add another 1/2 cup if you like your stuffing really moist)

Melt butter in a skillet. Cook onion, celery and mushrooms until onion is translucent and celery is tender. Remove from heat and add seasonings, chicken stock and egg. Stir well. Fill slow cooker with bread cubes and pour vegetable/broth mixture over bread. Toss carefully to combine and cook for 45 minutes on HIGH. Turn down to LOW and cook for an additional 4-6 hours.

Serve with your favourite roast, turkey dinner, or instead of packaged stuffing in casseroles like Creamy Swiss Chicken.

I love turkey day. Happy Thanksgiving!

~Adel~

Roasted Butternut Squash Soup

Oooh, this is my 200th post! I can't believe I made it this far, I'm not normally someone to keep going with things, I hardly ever finish projects, but this has been so fun and so fulfilling for me. Thanks to all my readers for your support in the last 2 & 1/2 years.

It's fall, although you'd never know it  by the thermometer outside (22 C right now!), so I'm in full on autumnal mode. Time for my favourite Autumn soup, Butternut Squash.

Roasted Butternut Squash Soup

1 medium Butternut Squash, peeled and cubed

1 large Onion, diced

4 cloves Garlic

2 Tbsp Butter

2 1/2 cups Chicken Stock

1 tsp Cinnamon

2 Tbsp Brown Sugar

Cream or Sour Cream

On a baking sheet, arrange butternut squash, onions and garlic in a single layer and coat with Olive Oil & salt. Roast in a 350 F oven for 10-20 minutes until soft and a little golden coloured.

In a saucepan, heat butter until melted. Add squash, onion, garlic and cinnamon. Cook for 2 minutes until vegetables are coated in cinnamon and butter. Add Chicken stock and brown sugar and bring to a boil. Bring down to a simmer and cook for 5 minutes to combine flavours.

Let cool for a few minutes then use a hand blender (carefully) or a standing blender to blend the ingredients. Top with cream or sour cream and extra brown sugar if desired.

Delicious, decadent, and easy. The perfect autumn soup.

~Adel~

Chunky Chicken Noodle Soup

Chicken noodle soup is pretty much the best thing in the world when you're feeling sick or sad or just need a little "pick me up". My favourite is super chunky and only takes 15 minutes to make. 

Chunky Chicken Noodle Soup

2 Tbsp Olive Oil

3-4 Chicken Breasts, in 1" chunks

1 Onion, Diced

2 Cloves Garlic, minced

2 Celery Ribs, thick slices

2 Carrots, peeled & Cut in thick slices

3 Cup Chicken Stock

1 Cup Water
1-2 Tbsp Italian Seasoning

1 1/2 cup Egg Noodles, uncooked

In a large saucepan, heat oil. Add chunks of chicken breast and cook until slightly browned. Add onion and cook until translucent. Add Garlic, celery, and carrots and cook for 3 minutes to soften. Add seasoning, chicken stock, and water and bring to a boil. Add egg noodles and cook until tender.

Serve with some yummy Biscuits or Buns for a delicious comforting meal.

I usually make a double batch and freeze in 2-3 serving containers for a quick comfort meal when someone isn't feeling well in the Ladybug house.

~Adel~

Slow Cooker Balsamic Onion Roast

This roast was amazing, I wanted thirds on this one! It was really easy and yummy and SO worth the extra steps at the beginning.

Slow Cooker Balsamic Onion Roast Beef

2 Tbsp Oil (your choice, I use olive)

3-4 lb Beef Roast (your choice of cut)

3 Onions, cut in rings

1 cup Beef Stock 

1/2 cup Balsamic Vinegar

2 Tbsp Tomato Paste

2 Tbsp Brown Sugar (optional)

Heat oil in a skillet. Brown all sides of Roast, nice and brown to add colour and flavour. Remove from pan and place in slow cooker. Add onion rings to slow cooker. Deglaze hot pan using beef stock. Reduce stock to about 1/2 cup then add balsamic vinegar, tomato paste, and brown sugar (optional). Stir until combined and heated. Pour over Beef.
Cook on low for 5-7 hours (depending on desired "doneness" and size).
Remove meat and wrap in foil to let rest while you prepare the sauce. Pour sauce and onions into a skillet and reduce sauce until it thickens (about 5-10 minutes). Pour over meat before serving or serve as "gravy". 

Amazing flavour and a nice change from the traditional roast beef.

~Adel~

Moroccan Chicken Stew

Delicious, sweet, and full of wonderful spices, this dish is a great alternative to your regular rainy day comfort food.

Moroccan Chicken Stew

2 Tbsp Olive Oil or Coconut Oil

4 Chicken Breasts, large cubes

1 Eggplant, 1" pieces

4 cups Yams or Sweet Potatoes or Butternut Squash or a combination, 1" pieces

4 large Carrots, 1" pieces

2 Onions, diced

6 cloves Garlic, minced

1 tsp Ginger, fresh grated

1/2 cup Golden Raisins

3/4 cup Dried Apricots, chopped

1/2 cup Chicken Broth

2 Tbsp Tomato Paste

2 Tbsp Lemon Juice

1 1/2 tsp Ground Cumin

1 tsp Cinnamon

1/2 tsp Fresh Ground Black Pepper

1/2 tsp Cayenne (optional)

1/2 cup Almonds (any kind)

1 Tbsp Honey (Optional for a sweeter dish)

Freezer Instructions: In a saucepan brown chicken in oil, add onions, garlic and ginger and cook until onions start to brown. Add Chicken mixture to freezer bag and remaining ingredients. Freeze. To use, defrost for 24 hours.

Slow Cooker Instructions: Brown chicken and onions. Pour into a slow cooker and add eggplant, yams, carrots and onion with garlic, ginger, raisins, and apricots. Combine broth, tomato paste, lemon juice, cumin, cinnamon and pepper in a bowl and pour over vegetables. Top with almonds and cook for 3 hours on high or 5 hours on low. Add cornstarch (mix with a little water) if the sauce is too thin when serving.

If you happen to be lucky enough to own a real tagine, use it instead of the slow cooker - I can only dream!

Serve with couscous, rice, pasta or pita or eat on it's own for a clean meal!

Yum, a little taste of North Africa to brighten up a cool rainy day.

~Adel~