real food. real life.
Snow day here! So here's a soup recipe! Right?
It's been so long since I've posted. But here I am! Might get another one ready for posting, too, before I get up from my perch here on the couch, watching the snow fall and not worrying about driving on the roads.
I used to love a snow day as I would spend the majority of it getting caught up on life and work. I'd have a ton of things accomplished by the end of the day, as with my insane work ethic ingrained in me by my parents - never let a moment be wasted. So, I struggle now with snow days. Making the call for the school is tough on it's own at 6am. But, then there's the struggle with what I do during the day. Do I sleep in because I'm pretty much exhausted all the time? Do I get up and try to get caught up on emails and to do lists? Do I cozy up on the couch with Hannah for some Paw Patrol and play dough because I work so much that I don't get to spend as much time with her anymore? Do I catch up on my hobbies, like food blog posts and cooking and dog walks? Do I clean the house, like deeper clean than the quick vacuum and wipe down it gets on the weekends? Do I catch up with friends I rarely see? Or do I just not care and do whatever when the moment strikes? (Not in my personality capacity to do whatever so that's it's own special kind of struggle!)
It's a thing.
But, I've decided to just take the day and do what I can, a little bit of everything as they are all important. So to start - a post for you! A delicious, hearty, flavourful and kid-loved soup that Hannah devours. Now, we know she's a soup girl and loves most soups, but this one really strikes up great conversation at the dinner table. 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 honey
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 honey. 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!
A quick little post tonight! 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!
I'll make this one short, I've been so backlogged with photos of delicious food to share but no time in my life to post them! The past couple months have felt like one continuously long day. Seriously, the school has been so busy this year. So many balls to keep up in the air that the food blog had to take a little rest. As much as I hate to let it rest, I always know I'll never let it sit too long. It's my hobby, my passion, my love.
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. It brings me back to my childhood, seeing the rush of the day in my father's face come to a calm once he decided what he was going to put on our plates for supper. His passion always showed in the kitchen, no matter how stressful his day had been earlier. Once the onions were sizzling, the veggies were chopped, and the pots were boiling, all the stresses were gone. He had completely transformed from the hustle of the day to the calm of being home again. I know I've adopted this tradition for myself, thanks to his influence in my life. Getting in the kitchen at the end of a busy day is the reward to the day. The phone goes down, the emails stop, everything stands still while the warmth of home cooked food awaits. 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.
This exact dinner came out of such a moment. Little to no time left in the day to think over what to make, limited groceries to go from, and leftover roasted red peppers to use up before they went bad. So, with a simple roasted red pepper cream sauce as my inspiration, I took the vegan route and turned out with this delicious mac n' cheese-tasting dish that honestly, was amazing! Creamy, cheesy, easy, peasy. Ready in 15 minutes. So good, enjoy!
Cashew Mac n' Cheeze
Total time: 15 minutes + soaking time for cashews
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.
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