real food. real life.
Rainy, icy cold Nova Scotia 'storm-day'.
Runny-nosed toddler cranking over incoming molars and the wrong colour cup.
Husband dying of 'man-cold'.
And a day to myself to actually think and catch up on life.
These ingredients made for a perfect January post and a gloriously soul soothing and sinus-clearing soup.
My day started at 6:02am. It was a beautiful start to a Tuesday. All schools cancelled!
So thankful for this day to catch up! Get some much needed items checked off the list, clean and you know, remember my life outside of owning a school. It's been such a wonderful whirlwind since September, but it's so refreshing to get reacquainted with who I am outside of teaching, business, and all that. It was nice just to hang out, in my house, walk the dogs, cook food, and be me.
I actually meant to make lasagna for supper tonight. But, I guess 'being me' took longer than I thought and before I knew it, it was crunch time for supper. Lasagna wasn't happening. But, I guess all the time spent being me reminded me that I love to cook and throw things together, so came this amazing soup that was definitely worth a blog post.
Perfect for this damp and dreary winter day. Perfect for satisfying the two lovely hungry beings I live with who were looking for something filling and healing. And, perfect for a quick, delicious, home cooked meal that makes you appreciate the days at home, surrounded by the ones you love and the things that make you you. :)
Carrot, Parsnip, & Lentil Curry Soup
Total Time: 30 minutes
drizzle of coconut oil
1 onion, diced
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 inch piece of ginger, peeled and minced (or 1 tbsp. ginger powder)
1 tbsp. curry powder
1 tsp. turmeric
1/4 tsp. each salt and pepper
2 tsp. honey
1 cup red lentils
2 cups vegetable broth
1 cup coconut or almond milk
Cilantro for topping, optional
Brown Rice or Quinoa for side, optional
What to do:
1) Medium heat oil with onion in a pot, saute until smelling good! About 2-3 min.
2) Add carrots, parsnips, ginger, curry, turmeric, salt, and pepper. Combine and cook for another few minutes.
3) Add honey, lentils, broth, and milk. Bring to a boil, stirring often to ensure lentils don't stick to the pot. Reduce heat to medium-low heat, maintaining a low boil, while lentils and veggies soften, about 20 minutes. Keep stirring often, checking if it needs more water to keep it 'soupy'.
4) Serve atop a bed of brown rice, quinoa or with a crusty piece of bread! Yum!!
I've had this one stored away for awhile now. Meant to post back in the early fall when basil was booming, but, well it's been busy! So, here it is for you today, accompanied by a fairly short blog post...
Following this post, I'll be taking a little break from Healthfully Delicious. Don't worry, any recipes I try and succeed with will be documented to post again when I re-open! I am embarking on a new project in my life that is occupying much of my spare time, for good reason. I can't spill the beans just yet on what this project is, but it's a very VERY exciting one! It won't always be as busy as I am right now with it, so I'll eventually be able to come back to posting all of my fave recipes on here. But for now, it's just a little good bye, not a big one, just for a little while.
I do use the site often on my own to look up past recipes and I encourage you to do the same! It will still be live and and accessible. Over the time I'm not actively posting, I'll share past posts that I love. They are always good to revisit.
So, here's my last post for a while. Frozen basil packs. Amazing they are. Seriously simple and last all winter long until fresh basil is growing again on your doorstep. All you need is a huge amount of basil leaves, some oil, a food processor, and an ice cube tray.
We use these simple basil packs as a flavour punch for sauces, soups, cooked with meat or veggies, or even melted a few seconds in the microwave and then brushed upon bread or pizza dough. They are super easy to use. For sauces, I just take one out of the freezer and toss it in the hot pan with the veggies or already cooked sauce. It will melt in and create an awesome flavour! You can do this with any herb, we just use basil because it grows so well on our doorstep and we love the taste/smell of it.
Start by taking the leaves off the stem and adding them to the food processor. Once all in, put on the top and get the processor going strong. Open the top compartment to slowly drizzle oil down through to help it dice up and mix together evenly. Pour as much as you want, really, but you just need enough so that you've created a green paste with finely chopped basil pieces, as shown in pics.
Yes, that's a little Hannah hand helping out in the pic! She's become quite the little helped in the kitchen already :)
Basil & Oil Freezer Packs
Loads of fresh basil, really doesn't matter on the amount
Olive Oil - as much as needed to blend it together - no need to measure, just pour as you go!
What to do:
1) Remove basil from stems. Pile evenly in food processor. Turn on and with top compartment open, drizzle oil down through slowly. It will begin to blend together and create a paste. Little choppy bits of basil stuck together by oil, really, is what you're going for.
2) Scoop a bit into each part of an ice cub tray and freeze. Once frozen, you can just pop out of the tray and into a baggie, ready to use for cooking. We add one or two to sauces, soups, melted and brushed atop bread or pizza dough. So good! And an easy way to keep fresh basil going in the kitchen year-round.
Yummy. Yummy. Yummy.
On a hot summer's day.
It's called air conditioning folks! Or, better yet, it's those amazing heat pumps you've all heard of! AMAZING! AAAAAA-Mazing!! Seriously. It was gross hot out. Humid, heavy, and cloudy. Begging for rain. Our back deck was full of mosquitoes. Yuck. Kind of made me miss winter. For a second. So, yes, we stayed indoors most of the day. Don't judge! We played, had friends over, and made yummy food. It was a great day.
So, cloudy day to me, no matter how hot it actually was, meant soup. I started to make our favourite creamy vegetable soup, but then I remembered how awesome sausage is and that we had some in the freezer. And then I remembered Hannah won't let us feed her anything by spoon anymore but yet she hasn't figured out spoon-feeding herself yet. So, I give you 'Chunky Vegetable & Italian Sausage Soup'. Half smooth and creamy, half chunky and spicy. Yummers!
Also, I just want to toot my own horn for a moment - for a while I was protesting the whole 'posting multiple photos of the same food' on food blogs because sometimes it drives me nuts to scroll through them all, but then part of me was kind jealous of the awesome photos they would have. And part of me was protesting because I thought it was impressive enough to have 1 decent photo to post, and remember the recipe, and even remember to post it, while taking care of a 1 year old who is usually whining about something as suppertime rolls around. I thought it would be too hard to actually get more than 1 photo up. Well, I've taken that as a new challenge and am getting there folks! This one's got 3 photos! And there were more! But baby steps. Baby steps.
Alright, here's the recipe!
P.S. And yes, in the photo below, that's Hannah's little bowl of soup with a side of cheerios. (too cute, just had to post) She eats everything we eat. Or at least we try and make it that way. She just ate the sausage. But it was good try.
Total Time: 30 minutes
Oil for cooking - I've gotten used to using coconut oil for everything now!
2-3 Italian-style/flavour sausages, sliced - I use a local farm, very few ingredients - no gluten or sugar! Tip: keep frozen until ready to use. Much easier to chop frozen than thawed.
1 onion, chopped
1 large sweet potato, chopped bite-size
2 medium potatoes, chopped bite-size
2 medium parsnip, peeled and chopped bite-size
2 medium carrots, peeled and chopped bite-size (carrots missing here... still tasted great without though - just goes to show, use whatever you have)
2 cloves garlic, minced OR as I did tonight, large bunch of garlic scapes finely chopped
Vegetable or Chicken stock (or combo of both as I did tonight!) enough to fill up just to cover veggies (varies on the amount of veggies - usually 2-4 cups)
2 tsp-ish each: cumin, ginger, summer savoury
1 tsp-ish each: sea salt, pepper, cinnamon, paprika
optional: 1 cup more/less of coconut milk (gives it a creamier texture and taste (could use regular milk as well)
optional: green onion on top!
What to do:
1) Heat oil over medium heat. Add sausage and stir around, until cooked through and browned, leaving yummy flavours on the bottom of the pot. Add half garlic scapes if using them, as well. Once done, remove from pot and set aside.
2) Add more oil to the hot pot. Keep medium heat on and add veggies. Stir around. Add a splash or two of stock. Stir and scrape flavours from the bottom of the pot. Once well incorporated, add rest of stock, spices and coconut milk, if using. You just want to barely cover the veggies. Too much and you'll have a watery soup, not creamy. Trust me, I've failed at this many times. Watery soup is not good.
3)Bring to a boil and let simmer for 10 minutes or so, until veggies are soft enough to each (pierce with a fork or just try one!)
4) Once veggies are soft enough to each, remove pot from heat. Use an immersion blender to half blend the soup. Meaning do not blend the whole thing - just do a few spots here and there. Or, transfer half of the soup to a blender, blend up, and return back to the pot. Stir together so it is chunky and creamy. Add in your sausage. Stir. Devour with crusty warm bread or crackers. Yum.
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
A Bit About Me...