real food. real life.
Snow day here! So here's a soup recipe!
A delicious, hearty, flavourful and kid-loved soup that Hannah devours. It's loaded with veggies, which she's becoming a little pickier about recently, but she's so busy chatting about finding her letter and daddy's letter, she's just scooping mouthfuls of carrots and turnips into her mouth without a beat.
Loaded Alphabet Soup
Total time: 30 min
drizzle of oil or splash of water
1 onion, diced
2 cloves garlic, minced
1-2 carrots, chopped small
1-2 celery stalks, chopped small
1/2 cup chopped turnip, chopped small
1 can diced tomatoes
2-4 cups vegetable stock
1 tbsp oregano
1 tbsp basil
1 tbsp summer savoury
1/4 tsp hot pepper flakes
1 tsp paprika
1 tbsp maple syrup
1/2 box of alphabet noodles (I seriously just find them in any grocery store)
2-3 handful of kale, chopped
1 can chickpeas, rinsed
Sea salt/pepper to taste
What to do:
1) In a large pot or dutch oven, add oil or water and heat on medium. Add onion and garlic until things start to smell good, about 5 minutes, stirring often. I often wait until I hear Lee say, "Mmmm, that smells good, what are you cooking?" And I reply, "Your favourite, onions and garlic" :) I swear, every time.
2) Add in carrots, celery and turnip, as well as a small sprinkle of salt/pepper. Cook, stirring often, for another 5 minutes or so until browning starts to happen and it looks delicious.
3) Add tomatoes, vegetable stock, spices, and maple syrup. Stir and bring to a boil. Let boil for another 5-7-ish minutes until turnip starts to soften a bit.
4) Add in noodles and kale, continue boiling for another 5-6 minutes, STIRRING OFTEN so the noodles don't stick to the bottom. Careful not to cook the noodles fully or they will get gross and mushy as they will continue cooking on their own once you turn heat to low.
5) Reduce heat to low, add in chickpeas, more salt/pepper to taste and let sit for about 10 minutes to let the flavours grow. Serve up with a delicious piece of crusty bread or crackers and enjoy finding the letters in your soup!
In honour of my dear friend who is beginning her journey through dairy and refined-sugar free-ness! It ain't easy! But these sure are! Enjoy!
(Apologies for the cheapy cell phone pics, although, honestly, for a phone, not too shabby!)
Oatmeal Cocoa Nib Cookies
5 tablespoons coconut oil
1 cup coconut sugar
1 tablespoon flax meal, whisked with 2 tablespoons water (or an egg)
1/2 cup almond milk (room temperature or warm so coconut oil doesn't harden)
1 cup rolled oats
1/2 cup whole wheat flour
1/4 teaspoon each baking soda, baking powder, sea salt
1/2 cup cocoa nibs
What to do:
1. Preheat the oven to 375F.
2. In a small bowl, cream together the coconut oil and coconut sugar, then add the flax mixture and milk. Mix to combine.
3. In a large bowl, combine the rest of the ingredients, mixing well. Add the wet ingredients to the dry, and use your hands to mix the dough up well.
4. Drop the dough 2 tablespoons at a time onto a baking sheet lined with parchment paper, flattening the cookies ever-so-slightly. Bake for 8-10 minutes, and cool before serving.
Comfort food? Yes please!
Cooking and eating delicious home-cooked meals with my family - it's nostalgic, it's warm, it's friendly. It's, honestly, what I look forward to at the end of each day. Getting in the kitchen at the end of a busy day is the reward to the day. Even with the challenge of an empty fridge mid-week and minutes to figure something out, there is no stress. The kitchen is my calm.
Creamy, cheesy, easy, peasy. Ready in 15 minutes. So good, enjoy!
Cashew Mac n' Cheeze
Total time: 15 minutes + soaking time for cashews