Cozy Winter Vegetable Soup

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Soup - one of my all-time favourite foods and something I have made so many times lately! Seriously, I think we have had soup at least once a week for the past 6 weeks, but that’s ok, right? I mean really, soup is the ultimate fall food which is perfect for October nights.

Now, let me just say that my soup love started very early. Some of my earliest childhood memories revolve around soup, chicken noodle soup to be exact. I loved it so much and probably ate it every day of my life for many many years, and every time I showed up at my grandparents the first thing they would do was make me soup. Everyone knew my soup love was strong! So, while I may not eat that powdered soup daily like I used to, I still think soup should be a staple of everyone's diet.

So let’s talk about this particular soup. It’s warm, cozy, filled with veggies, and just plain delicious. It can also be made vegetarian so easily by using veggie stock, so you literally can feel extra good feeding this to your family. The key that brings all of the flavours to life is the fresh rosemary and thyme simmered in with the veggies and broth. Nothing beats fresh herbs and this soup is the perfect example of that.

So you absolutely must make this soup the next time you are craving all the fall feels - it will meet all your needs and leaving you feeling extra cozy!

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prep time 15 minutes

cook time 60 minutes

total time 1 hour 15 minutes

servings 4

Ingredients

1 tbsp oil

1/2 white onion

2 medium carrots

2 medium parsnips

2 celery stalks

1 stalk rosemary

1 stalk thyme

8 cups chicken or veggie stock

1 tsp salt

1/2 tsp pepper

1 tsp herb de provence

1/2 lb short cut pasta

4 cups kale chopped

Instructions

In a large stockpot add in oil and chopped onion - sauté until onions are soft and translucent. To the pot add in carrots, parsnips and celery that has been chopped into 1/2 inch pieces. Sauté for 5 minutes then add in stock and sprigs of rosemary and thyme. Bring to a boil then reduce heat and simmer for 30 minutes or until vegetables are tender.

Once vegetables are tender add in salt, pepper, herb de provence and pasta - cook according to pasta package. When the pasta is 2 minutes away from being done add in chopped kale and cook remaining 2 minutes.

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Soft + Fluffy Dinner Rolls

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Happy National Bread Day - you know I couldn't let this day pass me by! Now, I really love making bread yet I do it so rarely. Mostly because we don't eat all that much of it, but that could be why when I do make it, it’s extra special. There is just something about making bread that makes me feel accomplished, I probably should be doing it way more!

Growing up homemade buns were a regular occurrence in my house. Honestly, they kinda still are. It’s not unusual at all to call my mom and find out that she has a batch of buns on the go. So perhaps that is where my love of bread making comes from? Truly, my entire extended family makes bread and you would never see a store-bough roll on our holiday dinner table.

So, since it was Canadian Thanksgiving on Monday I knew that a batch of dinner rolls was in order, though I must admit that I never exactly understood why we ate them with our Thanksgiving dinner. I mean it’s already such a carb packed meal already right? For me, the rolls are exclusively for the turkey sandwiches that inevitably come the next day and the day after that! And, let’s be honest, leftovers are just as good as the original dinner right, probably because they require no cooking or clean up! Which after such a big meal you really need.

So does bread intimidate you or do you love making it? Either way, this is the recipe for you because it’s easy, foolproof, and will give you all the accomplish feels your looking for!

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prep time 3 hours

cook time 20 minutes

total time 3 hours 20 minutes

servings 30 - 36

Ingredients

1 1/2 cup boiling water

2 tbsp honey

2 tbsp butter

2 tsp salt

1 1/2 cup lukewarm water

1 tbsp sugar

2 tbsp instant dry yeast

2 eggs beaten

6-8 cups flour

Instructions

In the bowl of your stand mixer combine boiling water, honey, butter and salt then set aside and allow to cool.

In a medium bowl combine lukewarm water, sugar and yeast. Stir then allow to sit for 10 minutes or until yeast is bubbly.

To the cooled mixture in your stand mixer bowl add in your lightly beaten eggs and 1 cup of flour. Stir until combined then add in yeast and stir.

To the bowl add in remaining flour 1-2 cups at a time - stirring until fully combined and it becomes difficult to stir. Place on your stand mixer and with your dough hook kneed for 5-8 minutes or until dough is smooth and has pulled away from the sides - adding additional flour as needed.

In a large bowl place 1 tbsp of oil then turn dough into the bowl and flip over, being sure the entire ball is coated in oil. Cover with a clean towel and allow to rise for 40 - 60 minutes or until the dough has doubled in size. Once doubled punch down your dough then allow to rise another 40 minutes.

Punch down your dough one last time then you are ready to form your buns. Prepare your baking sheets or pans with butter or oil then set aside. Cut a 1/4 cup piece of the dough and form your buns by pressing the dough in the palm of your hand then pull the edges together in the centre forming a smooth ball. Place smooth side up on your tray and continue until all of your dough has been used.

Allow to rise another 30 minutes or until doubled in size. Bake for 15-20 minutes or until golden brown. Remove from the oven and brush with melted butter.

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Banana Chai Smoothie

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Banana Chai Smoothies - a new twist on the classic breakfast smoothie. Now, I don’t know about you but I really love a green smoothie - it just makes me feel healthy and like I’m starting the day with something really good. But, sometimes it’s worth switching it up, and this smoothie is the perfect say to do just that!

So, are you a morning smoothie person or a big hot breakfast person? I never ever use to eat breakfast, and when I say never - I mean for probably 10 years I didn’t have anything in the morning besides coffee, I just wasn’t hungry. But, about 6 months ago I started eating in the morning and now I’m starving if I haven’t had anything by 10 am. I’m not sure exactly what happened but something did and now I get what those breakfast eaters were talking about all these years!

Now I don’t know about you but sometimes mornings are so busy it’s hard to find time to have something healthy and that is where smoothies come in. They are the perfect way to pack your morning full of nutrients and they can be made in under 10 minutes. I love this Chai flavoured smoothie because it’s also so seasonal and feels like fall. It’s spicy, sweet and super filling since it’s full of protein-packed hemp hearts and almond butter. Sweetened with a little bit of honey you can also feel good that you’re not starting your day with a sugar-filled beverage.

So, do you love to eat breakfast or does coffee meet all of your morning cravings?

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prep time 5 minutes

blend time 3 minutes

total time 8 minutes

servings 2

Ingredients

2 frozen bananas

2 tbsp almond butter

2 cups almond milk

2 tbsp honey

4 tbsp hemp hearts

1 tsp ginger

2 tsp cinnamon

1/4 tsp allspice

1/4 tsp cloves

1/4 tsp allspice

Instructions

Add all ingredients to a high powered blender then blend for 2 -3 minutes or until smooth.

Divide between 2 glasses and serve immediately.

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Spiced Pumpkin Lentil Soup

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Nothing gives more fall vibes than pumpkin soup. Not only does it look like fall it makes your entire house smell like spicy pumpkin and tastes likes pumpkin perfect!

So the great thing about this soup is it’s the perfect mix of sweet and savoury. It has the warm spices of cinnamon and nutmeg with the added kick of a few red pepper flakes.

I think this soup is the perfect meal leading up to this weekends festivities aka Canadian Thanksgiving. I don't know about you but I think soup is the perfect meal to eat the day before you indulge in a big meal. It’s light, it fills you up, but doesn’t leave you feeling heavy - so basically the perfect day before the big meal, meal!

Now if you want to stay on theme this Thanksgiving weekend this is the perfect way to do it. Plus, imagine serving this to your out of town guests - I promise, they will be thrilled with a delicious pumpkin soup. Plus it’s packed with protein, gluten-free, and can easily be made completely vegan if you swap veggie stock for chicken stock, so you can please everyone!

So if you’re celebrating Thanksgiving this weekend, or even if your not you should make this soup. It will give you all the fall feels that you need!

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prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 2 - 3

Ingredients

1 tbsp oil

1/2 white onion

2 garlic cloves

1 tbsp fresh ginger

1 tbsp curry

1/2 tsp coriander

1/8 tsp nutmeg

1/4 tsp red pepper flakes

1/4 tsp cinnamon

4 cups chicken stock

15oz can pumpkin

1 1/2 tsp salt

1/2 tsp pepper

1/4 cup peanut butter

2/3 cup red lentils

1 lime

Instructions

In a large stockpot add in oil and onions and saute for 8 minutes or until onions are tender. Add in grated ginger, finely chopped garlic, curry powder, cinnamon, red pepper flakes, coriander + nutmeg - cook 1 minute or until fragrant. Add in chicken stock and use an immersion blender blend until smooth.

To the pot add in the lentils and simmer for 20 minutes or until lentils are tender. Once tender add in the peanut butter, pumpkin and season with salt + pepper. Bring to a low simmer then squeeze in the lime juice and serve immediately.

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Pumpkin Cookies with Penuche Icing

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Today I am sharing an extra special recipe. And when I say extra special I REALLY mean extra special. Seriously, these cookies are almost magical and are one of my families most requested recipe. they may even be semi-famous around my home town and also might be on a few different local coffee shops menus year-round. That’s how good they are.

So, what makes these cookies so delicious, well its two things. One - the texture of these cookies, it’s more little delicious cakes. Sounds weird but trust me. Second - the penuche icing. What is penuche you may ask - well, I’m not going to lie I had to google it, even though I have made this icing a million times. So basically it’s brown sugar, butter and milk and it is said to have originated in Portugal, but all that aside, I just say it’s exactly what these cookies need.

The other great thing about these cookies is it makes a really big batch and they freeze beautifully. And, because they are already a soft cookie they are good to eat right out of the freezer, just in case you were wondering!

So, if your looking for a delicious pumpkin recipe to really kick this fall season into high gear look no further. I promise you will be in love with your first bite of these beauties and may find yourself looking for excuses to make these all year round!

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prep time

cook time

total time

servings

Ingredients

1/2 cup white sugar

1/2 cup brown sugar

1 cup butter softened

1 cup canned pumpkin pie filing

1 tsp vanilla

1 egg

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

Instructions

Preheat oven to 350. In a large bowl cream together butter, white sugar and brown sugar and fluffy. Add in the pumpkin, vanilla and egg and stir until combined.

In a separate bowl combine flour, baking powder, baking soda, cinnamon and salt. Stir the dry ingredients into the wet ingredients until combined.

On a parchment lined baking sheet place heaping tablespoons of cooking dough leaving 2 inches between each cookie. Bake for 10-12 minutes or until cookies are lightly golden brown. Allow to cool for 5 minutes before transferring to a cooling rack. Allow to cool completely before icing the cookies.

Icing

3 tbsp butter

1/2 cup brown sugar

1/4 cup milk

1 1/2 - 2 cups icing sugar

In a small sauce pan melt butter and brown sugar and bring to a boil. Boil for 1 minute then remove from heat and let cool for 10 minutes.

To the cooled mixture add in milk and whisk until smooth. Whisk in powdered sugar until it reaches the desired consistency.

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