Home-Made Cream of Mushroom Soup (Condensed)

I see "cream of mushroom soup" on the recipe and hit "next" - but many of the easy family friendly recipes that I love call for cream of mushroom soup.

My goal is to make more things from scratch, so when I am able, I use this recipe to replace the canned kind. It only takes about 5 extra minutes to make this before you need it for a recipe - so worth the yummy, home-made taste! Freeze leftovers in individual packs for next time.

If you're like me and tend to skip recipes because they call for condensed soup, here's a recipe for you so you don't have to skip those recipes any more!

Home-Made Cream of Mushroom Soup (Condensed)

1/2 cup Butter

1 cup Onion, minced

2 clove Garlic, minced

2 cups Mushrooms, minced
1/2 tsp Salt
1/2 tsp Pepper

1/2 cup Flour

2 cups Mushroom (or vegetable) Broth

2 cups Milk

In a large skillet, melt butter. Add onion and cook until onions start to brown. Add garlic and stir well for 30 seconds. Add mushrooms and seasonings and cook for 2 minutes. Add flour and stir well. Cook for at least 1 minute then add broth and milk. Cook until thickened.

Replace your can of Mushroom Soup in a recipe with 10 oz (about 1 & 1/4 cups) of this condensed soup. Freeze in single use containers for future recipes. Makes about 4 cans.

To use this as a meal, add equal amounts of milk to condensed soup and add more salt (to taste) because I've purposefully left out some salt (assuming I'm adding some in the end recipe).

Yummy home-made mushroom soup without the "what's in that" factor. Now back to that recipe calling for Mushroom Soup...

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.

~Adel~

Thai Peanut Chicken

Sometimes the fridge isn't exactly full and there aren't many options for dinner. Today I had chicken legs/thighs in the freezer and not much in the fridge to go with it, so it was a scrounging in the pantry day. Here's what I came up with and it was delicious, so I thought I'd share.

Thai Peanut Chicken

Chicken pieces (any kind you want)

2 cups Sweet Thai Chili sauce

1/2 cup Peanut Butter (crunchy or natural if you have it, smooth works fine too)

3 Tbsp Lime Juice

1 Tbsp Fish Sauce

Place Chicken in a oven safe dish in a single layer.

Combine chili sauce, peanut butter, lime juice and fish sauce in a microwavable dish. Microwave for 1 minute to melt peanut butter and stir well. Pour over chicken and bake in a 350 F oven for 45 minutes or until the chicken reads 170 F for breasts and 180 F for thighs/legs with a meat thermometer. Serve with rice or pasta. This meal freezes well and could be made in the slow cooker (add all ingredients to slow cooker and cook on high for 4 hours or low for 8 hours).

Easy and delicious chicken.

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.

~Adel~

Leftover Lamb Pie

We had Roasted Lamb and I made WAY too much so here's a fabulous recipe for using up the leftovers.

4 Potatoes (I use yellow potatoes), cut into 1" chunks

3 Carrots, cut into 1" chunks

1 Yam (the orange one), cut into 1 " chunks

1 Sweet Potato (the white one), cut into 1 " chunks

4 cups Lamb, cooked & diced (use left over from Roasted Lamb)

1 Tbsp Butter

2 Tbsp Olive Oil

1/2 cup Flour

1 Onions, diced

4 Cloves Garlic, minced

1/2 bottle (about 1 & 1/2 cups) Red Wine

2 Tbsp Tomato Paste

 1 Tbsp Lemon Juice

1 tsp. Onion Powder

1/2 Tbsp Rosemary (dried or fresh)

1/2 tsp Thyme (dried or fresh)

 1 package pie pastry (with two shells, defrosted) or make your own or 1/2 pkg puff pastry

Preheat oven to 350 F. Boil cut potatoes and carrots for 10 minutes, strain. Toss potatoes, carrots, yams & sweet potatoes together with 2 Tbsp Olive Oil and 1/2 tsp salt and spread on a baking sheet. Bake uncovered for 20-30 minutes until everything is tender.

While the veggies are roasting, toss cubed lamb with flour. Heat butter and olive oil in a skillet. Brown lamb until it has a nice golden crust on all the pieces. Set aside in a separate dish.

In the skillet (used for browning the meat), cook onions until slightly browned. Return lamb to skillet and add garlic, wine, tomato paste, onion powder, rosemary, and thyme. Simmer for 30 minutes, stirring occasionally. Add roasted veggies once they are done.

Prepare pie plate. If using pie pastry, line the bottom of the plate with one and save one for the top. If you are using puff pastry for the top, just grease the pan.

Add the lamb filling to the prepared pie shell or plate. Cover with 2nd pastry or puff pastry. Cut a few holes for steam to escape. 

Bake for 25-30 minutes until pastry is golden brown. Cool for 5 minutes then cut and serve.

This recipe easily doubles and freezes well.

mmmm....lamb pie! 

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.

~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~

Easy Slow Cooker Roast Beef & Gravy

I am addicted to the fabulous taste of a great roast beef, especially the amazing flavour that comes from the ones that are grass fed. It reminds me of Sunday dinner as a child.

Easy Slow Cooker Roast Beef & Gravy

Beef Roast

1 can Condensed Mushroom Soup (Make your own!)

1 pkg Onion Soup Mix (Make your own!)

1/2 cup Beef Stock

Place roast in slow cooker. Combine mushroom soup, onion soup mix, and beef stock in a bowl. Mix well and pour over roast. Cook for up to 4 hours on high or 8 hours on low (depending on how well done you like your roast - we do 3 hrs on high). Take out the beef and cover with foil for about 10 minutes before cutting and serving. While the meat is resting, stir up the remaining gravy with a whisk and serve over sliced meat & Make-Ahead Herb & Garlic Mashed Potatoes. Perfect with a little dollop of horseradish!  

Simple & delicious meal. 

I'll be honest, it's not my usual scratch kind of meal, but it's easy and tasty and these days that's the most important thing! 

~Adel~

Happy 3rd Birthday

Happy 3rd Birthday Lady & Bug!

Lady & Bug turned 3 last week. I find throwing parties overwhelming - I'm happier to have a simple, low-key affair, so this year we decided to rent a local centre that had some pretty cool ride on toys and balls instead of having it at our house. I made a few snacks, the kids played, and the adults visited. 

Of course, what birthday would be complete without a birthday cake. I'm not much of a cake decorator but the rainbow cake with white butter cream icing was delicious. I wish I had got a shot of the inside, but alas, it was gone before I could find my camera! It was similar to this http://www.omnomicon.com/rainbowcake, but I just used a white cake mix & food colouring!

Of course, it was decorated as instructed by my 3 year olds with white yummy "sugar" and a pink & blue 3! 

Also as requested, Rainbow Shots of Gold.

And there's a little peek into Lady & Bug's 3rd birthday.

~Adel~

Freezer Meals: Big Cook Fall 2013

This fall's big cook happened over a two day period due to my lovely new work schedule, so it was one day of chicken dishes and one day of beef dishes.

This Big Cook included the following dishes (top-bottom, Left-Right):

Slow Cooker Teriyaki Chicken (x3)

Easy Meatloaf

Southwestern Spaghetti (x2)

Chili (x2) 

Mennonite Cabbage Borscht 

Creamy Swiss Chicken (x2) 

Orange Chicken (x2)

Herbed Meatballs (x2)

Beef & Cheese Enchilladas (x3)

Taco Soup (x2)

Roast Chicken (x3) (just chicken, onions, potatoes & carrots for the crockpot)

Mexitalian Chicken Pasta (x2)

There...24 meals and my little freezer is full, more than enough to keep us fed for several weeks. Time to start emptying it because we have a side of beef coming in a month!!! Hope you find a little inspiration to fill your freezer and make the craziness of your life just a little easier.

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.

~Adel~

Mexitalian Chicken Pasta

Sometimes you need a tasty super easy meal...

Mexitalian Chicken Pasta

1 lb chicken, diced or cut into small pieces

1 cup pre-made Alfredo Sauce

1 cup Salsa

3 cups Cooked Pasta

1 cup Cheddar Cheese, shredded 

Slow cooker directions: add chicken, alfredo sauce and salsa. Stir and cook for 3 hours on high. Add cooked pasta, stir well, and continue cooking for another 1/2 hour until all the sauce has been absorbed. Add cheese and cook until melted (about 10 minutes). Stir in melted cheese and serve.

Oven directions: combine chicken, sauces and pasta in an oven proof dish. Bake for 30 minutes (or until chicken is cooked). Top with cheese and bake another 10 minutes until cheese is melted and bubbly.

Serve with your favourite salad and delicious garlic bread for an easy meal that even kids can make!

This meal can be frozen to make it even easier!

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.

~Adel~

Vietnamese Beef & Noodles

All I can say is yummmmm...my mouth is watering just thinking about eating this again! Just in case you didn't already know, I'm a HUGE fan of Vietnamese food and next to Salad Rolls, this is my favourite! Once again, a dish I learned in Vietnam at a little cooking school in Hoi An.

Vietnamese Beef & Noodles

1 pkg (about 4 cups) Rice Noodles, cooked 

1 Onion, thinly sliced

1 lb Beef Tenderloin, cut in 1/2-3/4 in pieces

2 Tbsp Soy Sauce

2 Tbsp Brown Sugar

1 Tbsp Fish Sauce

2 Tbsp Lime Juice

6 cloves Garlic, minced

3 Tbsp Oil (canola or peanut is good)

Salt & Pepper to taste

Green Onions and Peanuts for garnish (optional)

In a saute pan, cook onion until it starts to caramelize. Set aside. Cook beef to your taste (I like it a little pink). While beef is cooking combine soy sauce, brown sugar, fish sauce, lime juice and garlic. Once cooked, add onions and sauce to beef. Cook for about 2 minutes. Serve over cooked rice noodles and garnish as desired with green onions and peanuts.

Great with a little peanut sauce on the side to dip the beef in!

Peanut Sauce

Take your Vietnamese Salad Rolls to the next level with this amazing Peanut Sauce.

Peanut Sauce

1/2 cup Cold Water

2 Tbsp Cornstarch

1/2 cup Peanut Butter

1/4 cup Brown Sugar

1/4 cup Soy Sauce

1 Tbsp White Vinegar

2 tsp Sesame Oil

1 cup Water

chopped peanuts and mint leaves for garnish (optional)

Dissolve cornstarch in cold water. In a sauce pan, combine peanut butter, brown sugar, soy sauce, vinegar, sesame oil and 1 cup of water. Bring to a simmer until everything is dissolved. Add cornstarch mixture and stir until smooth and thick. Let cool and use as dipping sauce for Vietnamese Salad Rolls, chicken or beef satay, or anything you can think of that would taste great with a little extra peanut flavour. 

So Good!

~Adel~