Friday, 31 July 2015

Another great summer salad

Another chickpea salad

1 can chickpeas rinsed and drained
1/2 chopped red onion
12 grape tomatoes slices in half
4 leaves basil finely chopped
1 jalapeƱo seeds removed diced
2 tbsp olive oil
2 tbsp balsamic vinegar
A pinch of coarse sea salt and cracked pepper
Toss all together
Let sit 2 hours serve chilled

Monday, 29 June 2015

Watermelon,cucumber,basil chickpea salad

1 large slice of watermelon small cubes
About 2 cups
1 can chick peas drained rinsed
1 English cucumber diced
8 leaves of basil thinly chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
A pinch of course sea salt
A pinch of cracked pepper
Toss together and enjoy
So good,refreshing on a hot summer day.

Sunday, 28 June 2015

My mom cheat of the day

350 degrees 12 mins 12 muffin tin

1/2 a bag of president choice cookie mix
1/2 cup coconut oil
1 tsp baking powder
1/4 cup flour
1/4 cup cold water
6 large marshmallows cut in half

Mix together in a bowl (not marshmallows)
Put a heaping tbsp in greased muffin tin
Bake for 10 minutes
Place 1/2 a marshmallow in the middle of each muffin
Place under broil until lightly golden brown.
Smores  without a campfire or the mess.

Friday, 26 June 2015

Busy prepping for my

Busing prepping and practicing for my Master chef Canada audition on Thursday.
Jicama kale apple slaw
Pulled pork
Spicy stewed oxtail
Saskatoon BBQ sauce.

Can't wait for my friends to try it all tonight.

Tuesday, 16 June 2015

Tandoori BBQ crock pot chicken

10 chicken thighs
2 ribs celery
2 carrots
1 onion
1 garlic clove
Juice of 1 lemon
2 tbsp tandoori masala spice (I buy mine at superstore)
2 cup chicken stock

Put onion,celery,carrot,garlic in bottom of crock pot.
Put chicken in, pour lemon juice over chicken, sprinkle with seasoning
Add chicken stock
Set in high for 4 hours or medium for 6.
When cooked stir in 1/2 cup of yogurt or sour cream.
Sever with rice and chick peas

Lemon muffins/vodka lemon glaze

350  14 mins

1/2 cup butter or coconut oil
1/2 cup white sugar
1 egg
Lemon juice from 1 lemon
Zest from 1/2 lemon
1 tbsp b.powder
1 3/4 cup flour

Cream butter and sugar together
Add egg mix well
Add lemon juice,zest
Add b.powder
Add flour mix
If batter is too dry, I add yogurt (a tbsp at a time)


In a sauce pan

1 tsp of butter
Juice of 1 lemon
1/2 cup white sugar
2 tbsp vodka

On low heat put butter,sugar,lemon juice
Stir until sugar is dissolved, add vodka
Stir occasionally until mixture thickens

Add the hot muffins right out of oven,
If glaze becomes too thick put back on low heat and add a splash of water

Jicama,apple,kale slaw

So good and crunchy

1 jicama peeled and julienned (matchsticks)
2 carrots grated
1 cup kale chopped finely
2 granny smith apples chopped small (leave peel on)
3 tbsp apple cider vinegar
3 tbsp olive oil
1/2 tsp celery seed (not salt)
Pinch course sea salt
Pinch of pepper

Monday, 15 June 2015

bacon corn chowder

15 mins  prep  20 mins cook time or throw it in the crock pot

1/2 lb bacon chopped into 1/2 pieces
1 leek finely sliced  (don't use the green part)
2 potatoes peeled and chopped small
1 can creamed corn
1 cup frozen corn
1 1/2 cup chicken stock
1 1/2 cup milk or cream  (your choice)
A pinch of fresh ground pepper
1 sprig of fresh thyme
Salt to taste

Brown bacon until crispy remove from pan
Remove half the bacon grease from the pan and then add the leeks
Cook down for 4-6 mins
On medium heat
Add potatoes,corn,creamed corn
Stir well
Add chicken stock, bring to a slow boil
Add thyme,pepper
When potatoes are soft, turn heat to low and add milk.
Let simmer but not boil!!!!
Stir in bacon before serving

Enjoy with a nice hot quick biscuit.
Recipe for biscuits are found on this blog.

If using a crock pot, cook bacon and leeks and add them with all the other ingredients and cook on low for 3-4 hours.

Apple cinnamon loaf with streusel crunch

350. Loaf pan (greased) 25 mins

1 egg
1 cup apple puree or jar applesauce
1/2 tsp cinnamon
1/2 cup butter
1/2 cup sugar
2 cups flour
1 tbsp b.powder
1/2 tsp b.soda

In large bowl cream butter and sugar
Add apple sauce mix
Add egg mix
Add cinnamon,b.powder,b.soda
Mix well
Stir in flour ( I add about 1/2 cup at a time) you don't want your batter too dry. If it is add 1/4 cup more apple puree.

3 tbsp butter
3 tbsp b.sugar
1 tbsp corn syrup
Mix together
Add 1/8 cup oats,rice crispies, 2 tbsp bran
You can add chopped nuts if you like
Mix together add to the top of batter once its in your loaf pan.

I turn the oven off once loaf is baked and set a timer for 5 mins leave load in oven for the 5 mins.

Made an awesome BBQ sauce last night

So easy and only a few ingredients needed

1 355 ml bottle of Stir stik stout by half pints
1 heaping tbsp of brown sugar
1/8 cup apple cider vinegar
1/4 cup ketchup
a pinch of chili flakes
a pinch of sea salt and pepper

pour beer into a sauce pan bring to a boil and reduce heat
add ketchup,brown sugar and stir until sugar dissolves
add vinegar,salt,pepper,chili flakes
stir and let simmer until it reduces by 1/4

I served it with pulled pork on a bun

SO freaking good

I think it is time to put my cookbook together.......

I have about 225 recipes in my scribbler and on my blog and I think its time to use a program I found and transfer all of them to my own web-cookbook.
I have healthy,kid friendly,family recipes as well as recipes good for a crowd so I think I will slowly start transferring them over and organizing them.
What do you think? good idea? Are my recipes cookbook worthy?

Summer salads

This recipe is awesome and keeps well in the fridge for a few days

3 cups grated carrot
1 cup thinly sliced nappa cabbage
1 can of black beans drained and rinsed
1/2 cup of raisins
1/2 jicama peeled and thinly sliced (match sticks)
1 tsp cumin
1 tsp corriander
2 tbsp lime juice
1/2 lime zested
3 tbsp olive oil
1/2 red onion diced

in a large bowl add all of your veggies, beans
in a small bowl put your lime juice,lime zest,olive oil, corriander,cumin mix together well
pour over veggies/beans mix well
add raisins
cover and place in the fridge for 2 hours before serving

I like to add 1/2 a jalapeno finely chopped


Shrimp,cucumber and mango salad

1 lb of shell on cleaned shrimp  uncooked  24-30 shrimp
1/2 cup fresh lime juice
1 english cucumber  sliced and cut in half  (not too thin,you want the crunch)
3/4 cup chopped fresh mango
1/2 cup finely chopped red onion
1 jalapeno ( take seeds out) finely chopped
1/4 cup finely chopped cilantro
pinch course sea salt and pepper
2 tbsp olive oil

poach shrimp in pot of boiling water (I put 1/2 lemon in the water)
takes about 2 mins  drain and place shrimp in an ice bath
when cool remove shell and tail

In a glass bowl place cool drained shrimp and cover with lime juice (keep about 3 tbsp of juice)
place in fridge for about 2 hours
in a separate bowl add mango,cucumber,jalapeno,red onion, salt,pepper and 3 tbsp olive oil.
drain off shrimp and add to other mixture, mix well
add remainder of lime juice just before serving
serve cold by itself or on a bed of crisp iceberg lettuce

Wednesday, 10 June 2015

Masterchef audition invitation

So I am trying again. My official invitation came via email in Monday.
I will be posting all the recipes that I trying over the next few weeks.
I have to have the perfect bite of food and attitude ready for July 2.

Fingers crossed :)

Thursday, 28 May 2015

Peanut butter oatmeal bars

These are better than "nature valley crunchy bars. 8 ingredients and 15 mins

350. 12 mins 9x13 pan greased

1 cup natural peanut butter
2/3 cup corn syrup
3/4 cup oatmeal
1/2 cup bran
1 egg
1/4 cup flour
1/2 tsp b.powder
1/2 cup choc.chips or dry fruit

Cream p.butter and corn syrup together,egg
Mix in oatmeal,bran,flour
Add b.powder stir well add
Choc.chips or fruit.

Spread out in greased pain and bake for 15 mins.

Cool and cut into bars

Friday, 15 May 2015

making BBQ sauces

I am off and trying again for Masterchef Canada so I am going to be making BBQ sauces.
I have a recipe or a dish in my head for my audition and I want to make so different sauces to try out with what is in my head.
we have so many great fresh ingredients in Manitoba and I really want to make something that represents Manitoba.

Keep checking out my Blog to see all of my recipes that I try out between now and July 2.

Quick and easy batter for fish using beer

1 cup of your favorite beer
2 cups flour
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper

put flour,salt,pepper,cayenne in a large mixing bowl
mix in beer until smooth

dry fish or onions off with paper towel then dip in batter.

I use a large pot with a half and half mix of canola and coconut oil to fry in. heat to 360 degrees

you can use your deep fryer if you wish

Thursday, 14 May 2015

20 minute thai coconut curry soup

so quick and easy

1 tbsp coconut oil
1 clove garlic minced
1 small onion finely chopped
1 tbsp finely chopped lemongrass
1 tbsp fresh minced ginger
1/2 tsp salt
1/2 tsp pepper
1/2 tsp curry paste  I used red curry paste
1 can coconut milk
2 cups chicken or vegetable stock
1 small can lentils

In a soup pot put coconut oil on med-low heat
add onions,garlic,lemongrass,ginger
let cook until onions are clear
add curry paste stir
add coconut milk and stock
add drained lentils
add salt and pepper
bring to a boil and then simmer for 10 minutes

garnish with finely chopped thai basil

you could add shrimp, or chicken to this soup as well
great base soup to add whatever you fancy
If you like it a little more heat to your curry add a pinch of cayenne

quick biscuits

350 degree oven and a cookie sheet or stone

2 1/2 cups flour
1/2 cup cold butter small cubes
2 tbsp baking powder
1/2 tsp salt
1/2 cup club soda plus 1 or 2 tbsp in case mixture is 2 dry

in a large mixing bowl place flour and cut in butter with a fork until crumbly texture
add baking powder and salt mix together
add club soda and mix   Don't over work or you will have tough biscuits

roll out on a floured surface  about 1/2 inch thick
cut with a square or circle cutter
bake for 12-15 mins or until golden brown

so quick and easy  super light and fluffy

nappa cabbage,kale,apple slaw

great as a side dish or on the top of a big pulled pork bunwich

1/2 head thin sliced nappa cabbage
3 stalks kale chopped thin
1 granny smith apple cubed into small pieces  skin on
1 carrot peeled grated
3 tbsp olive oil
1/2 lemon  juiced
1 tbsp apple cider vinegar
1/2 tsp celery seed
1 tsp liquid honey
a pinch salt
a pinch pepper

put cabbage,carrot,kale and apple in a big bowl
in a measuring cup put olive oil,lemon juice,vinegar,honey,salt pepper,celery seed mix well
pour over cabbage mixture mix

I let it sit in the fridge for 3-4 hours before serving
mix well before serving

Wednesday, 13 May 2015

Trying again

Well the roller coaster is starting its long trek to the top of an exciting adventure called Masterchef Canada 3.
Keep you all posted.
Watch for new recipes soon

Wednesday, 22 April 2015

No bake snack bars

8x8 greased pan

1 can sweetened condensed milk ( place can in a bowl of hot water while you get other ingredients together)
3 cups of cornflakes
1 cup of quick oats
1/8 ground flax
1/8 hemp seed
1/4 cup of trail mix ( I use just raisins and cranberries to keep it SCHOOL safe)

Put cereal and oats in a large bowl
Pour warm condensed milk over top and mix well.
Stir in flax,hemp,trail mix

Pour into greased pan and lightly press.
Cut into bars, let cool in the fridge about 2 he's.

Leftover veggie tray soup

I took all the leftover carrots,celery,cauliflower,broccoli from the veggie trays in my fridge and made a delicious healthy soup.

About 3 cups if rough chopped veggies
1 1/2 cup chicken stock (use vegetable if you wish)
1 can of evaporated milk
1/2 tsp salt
1/2 tsp cracked pepper
1/2 cup shredded cheese. (I used marble)

Steam the veggies in stock for 10-15 minutes
Add veggies and stock to blender and puree put back in pot and add evaporated milk.
On med-low heat stir and add cheese.
About 5-8 minutes.


So quick,easy and healthy, garnish with a little grated cheese.

Monday, 20 April 2015

Crock pot pork and apples

crock pot  6 hour on low

3-4 lb pork loin roast
2 large apples sliced ( I use pink lady or granny smith)
1/2 tsp nutmeg
1/2 tsp minced fresh rosemary
1 shallot sliced
1 1/2 cup apple juice or cider

put a few slits in the pork and insert apple slices
put remainder of apple slices and shallots in bottom of crock pot.
place meat on the bed of apples,shallots
sprinkle nutmeg and rosemary over meat
pour in liquid

6 hours on low

serve over a bed of rice or with some garlic mashed cauliflower

Sunday, 19 April 2015

Making sushi

We decided to make sushi on this cloudy, cold Sunday afternoon

Crock pot roast beef

3 lb roast beef
1 cup red wine
2 carrots roughly chopped
3 stalks celery rough chopped
1 med. Onion rough chopped
1 clove garlic rough chopped
1/2 cup orange juice
1 cup beef stock or water
1 spring fresh thyme
1/2 sprig rosemary
1 tsp coarse cracked pepper
4 good shakes Lee & Perrin's
Make a bed on bottom of crock with onion,garlic,celery,carrot
Put meat on top. I put it in frozen
Add wine,stock,juice and herbs, l&p put lid on for 3 hrs. Add potatoes halves for last hour if you wish.
Cook 1 more hour. Should come out perfect medium rare (more med than rare)

Friday, 17 April 2015

Chicken salad with fennel and pesto

2 tbsp butter
1 lb chicken breast  (cubed)
2 tbsp lemon juice
6 tbsp basil pesto  (posted earlier on blog)
1 medium fennel bulb  (halved cored and sliced paper thin)
1 stalk celery chopped
1/2 cup fresh red bell pepper chopped

In a skillet put butter and melt  add chicken and drizzle lemon juice over
cook until golden brown
stir in 1/2 of the pesto  mix well
In a large bowl add fennel,celery,bell peppers and add warm chicken
stir in pesto

serve warm or cold in a lettuce wrap, tortilla or on crackers

More Dressings

Shallot/Orange Vinaigrette

2 tbsp balsamic vinegar
2 tbsp red wine vinegar
2 tbsp orange juice  (fresh is best)
1 tbsp chopped shallots
2 tsp dijon mustard
1 tsp grated orange zest
a pinch salt/pepper
3/4 cup olive oil

put into a jar and shake and enjoy

store in fridge up to 7 days

Creamy Italian dressing

1/2 cup mayo
1/4 cup heavy cream
1 tbsp chopped flat parsley
1 tbsp white wine vinegar
1/2 tsp minced garlic
1/2 tbsp dried Italian seasoning
a pinch of salt/cracked pepper

mix mayo and cream together, add vinegar and spices
whisk together and keep in a jar for 3 days

Dressings for spring and summer

Poppyseed Dressing

1/2 cup sour cream or greek yogurt
1/4 cup heavy cream
2 tsp poppy seed
2 tsp grated lemon zest
1 tsp lemon juice
1 tbsp liquid or melted honey

in a small bowl add sour cream or yogurt, stir in cream
stir lemon juice and honey together and add to bowl
stir in poppyseeds,lemon zest. Whisk together

keeps in the fridge for 3-4 days

Asian inspired dressing     great  on nappa cabbage salad

1/2 cup peanut oil
2 tbsp sesame oil
1/4 rice wine vinegar
1/2 clove minced garlic
1 tbsp grated fresh ginger
1/2 tsp of chili flakes or hot sauce
1 tsp melted honey
zest of 1/2 lime

whisk together well. place in a jar, shake and serve

keeps in fridge for 5 days

Braised Kale with bacon spinach salad

1 bunch kale  chopped, stem removed
5 strips of bacon    cut into small pcs
1 small shallot  finely chopped
5 cups baby spinach
5 strawberries  sliced
1 hard boiled egg sliced
1/4 crumbled feta cheese
1/8 cup balsamic vinegar
2 tbsp fresh orange juice
1/8 cup pecans
1/8 cup dried cranberries

in a large fry pan put bacon in and cook for 5-8 mins (until almost completely crispy) add shallots and Kale, cook for 4-5 mins
remove from pan.

In a large salad bowl place spinach, toss in warm bacon,kale mix

In fry pan (used to cook bacon) turn on low heat, add balsamic,orange juice and stir to get all the goodness off the bottom of the pan.

sprinkle spinach and kale with pecans,cranberries,egg,feta

dress with warm dressing just before serving

Wednesday, 15 April 2015

Best Chicken Soup

prep time 15 mins         cook time 30 mins

9 cups chicken stock
3 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp grated fresh ginger
2 tsp hoisin sauce
2 tsp sriracha or hot sauce
1 clove minced garlic
2 boneless skinless chicken breast  ( cube or thin strip )
1/2 pkg of rice vermicelli noodles
2 carrots thinly sliced
1 cup snow peas
1 cup of oyster mushrooms  torn into small pieces
1 green onion sliced
3 leaves of thai basil thinly sliced
1 lime  cut into small wedges
1 cup bean sprouts
2 tsp coconut oil  ( for cooking chicken in)

in a stock pot put coconut oil, add chicken cook 6-8 mins
Add vinegar,sriracha,garlic,ginger,soy sauce, carrots cook 3 minutes
Add stock bring to a boil  4-5 minutes
add noodles, peas, mushrooms cook until noodles are tender. 3-4 minutes

serve with a sprinkle of green onion, thai basil, bean sprouts
squeeze of fresh lime

so fast and quick

Tuesday, 14 April 2015

Crunchy Broccoli Salad

8 cups fresh broccoli florets
1/2 cup thinly green onions
1/2 cup dried cranberries
1/4 cup shelled sunflower seeds
1/2 cup pecans
1/2 cup cooked crisp crumbled bacon
Mix together in large bowl (except bacon and sunflower seeds)

2 tbsp bacon fat
3 tbsp canola oil
3 tbsp rice wine vinegar
2 tbsp balsamic vinegar
1 tsp honey
Use the pan from cooking bacon
Mix together on low heat for 2-3 mins pour over broccoli mix
Place in fridge, best if left for 4-6 he's
Add bacon and sunflower seeds before serving.

Crock pot orange and ginger beef

1- 2 lb of stewing beef
1 onion chopped
3 tbsp fresh ginger peeled and chopped
2 tbsp of orange marmalade
2 tbsp soya sauce
1 tbsp brown sugar
1 tbsp chines 5 spice
1 tbsp grated orange zest
2 cloves garlic minced
1 cup sodium reduced beef stock  1/4 cup extra if using 2 lbs of meat
1/2 cup orange juice  1/4 cup extra if using 2 lbs of meat
2 tbsp cornstarch
4 cups baby bok choy quartered
2 carrots thinly sliced on an angle
1/4 cup fresh cilantro

in your slow cooker combine beef,onion,carrots,ginger,marmalade,soya sauce,brown sugar,5 spice,orange zest and mix well
Add orange juice,beef stock
cover and cook on low for 8 hours
mix cornstarch with 2 tbsp of cold water and stir in at the end of cooking time
Add bok choy cook for 10-15 mins

Serve over rice and garnish with cilantro

Tired of buying crackers? Try these out

9-11 minutes    375 degree oven  non greased cookie sheet

2 1/2 cups flour
1/2 cup whole grain flour
1 tsp salt
3/4 cup water
1/4 cup olive oil  plus 1 tbsp for brushing crackers
1 or 2 tbsp of chopped fresh herbs  ( basil,thyme,rosemary) 1 or all 3
2 tsp lemon zest
3/4 tsp  sea salt

in a large bowl whisk flours and salt ( not sea salt) gradually add water and olive oil
tossing with a fork until it starts holding together.
in a separate bowl place lemon zest,chopped herbs and sea salt, mix together
divide into 2 parts and roll out on a floured surface. use a cookie cutter or a glass to cut crackers.
place on cookie sheet about an inch apart.
poke a few times with a fork, lightly brush with olive oil and sprinkle with herb,lemon salt mixture

bake 9-11 mins or until bottoms are lightly brown. cool  for about 2 hours and store in an air tight container.

great for kids lunches, serving with dips, or just snacking on.

you can change up the herbs or leave out the lemon
finely chopped jalapeno and lime zest with sea salt
sea salt and coarse black pepper

Hot Italian sausage and kale soup

5 hot or mild Italian sausage  casing removed
1 medium onion diced
4 cups fresh chopped kale
1 clove garlic minced
1/4 tsp chilli flakes   ( if using mild sausage)
3 1/2 cups chicken or vegetable stock
1 can of chick peas
1 can diced tomatoes
1 stalk celery chopped
1 carrot diced

in a soup pot put sausage and cook down 6-8 mins so not pink. use a spatula to crumble as it cooks.
take meat out of pot and drain grease
add onion, garlic,carrot,celery to the pot and cook down until onions are clear.
add kale cook for 5 mins
add tomatoes,chick peas, and cooked sausage
stir well and cook 5-8 minutes and then add chicken stock

let simmer for 25 mins on low  add salt,pepper to taste

should be a nice thick, hearty soup.

lemongrass ginger marinade

1 stalk of lemongrass chopped finely
1 clove of garlic minced
2 inch piece of ginger chopped
1 shallot
1 cup hot water
1 tsp of honey
1 tbsp of fish sauce
1 tbsp of rice wine vinegar
1/2 tsp course salt
1/2 tsp cracked pepper.

let stand for 1 hour and stir a few times.

pour over chicken,beef or pork.

let marinade at least 2 hours, best if left over night

Tuesday, 10 February 2015

Pizza Bread Sticks A great after school snack or for kids on the go

pizza stone or cookie sheet                        375 degree oven  20 mins

2 cups flour
1/2 tsp salt
1 tsp sugar
1 tbsp instant yeast
1 cup warm water
2 tbsp olive oil
1/2 cup chopped pepperoni
1/3 cup shredded cheese
1/2 cup flour ( in case dough is sticky and for dusting counter)

2 tbsp melted butter, 1/4 tsp garlic powder,1/4 tsp Italian seasoning (brush over dough before baking)

warm oven to 150 and turn off ( just need a warm spot for dough to rise for 30 mins)

In a large bowl place flour,yeast,salt,sugar mix well
add water and olive oil
stir until combined, use extra 1/2 cup of flour to incorporate into dough until it isn't sticky
turn dough out onto floured surface, knead for 2-4 mins adding the cheese and pepperoni as you go
cover the ball of dough and let rest 10 mins
roll out dough 1/2 inch thick  cut into 1 inch wide 5 inch long sticks
place on cookie sheet or pizza stone.
let rise for 30 mins in warm oven (cover with tea towel)
remove from over
turn oven to 375
brush sticks with butter,garlic,seasoning mixture
bake for 20 mins or light golden brown.

serve with warmed up pizza sauce
I use either a small can of sauce or if I have homemade from the freezer.

Puffed Wheat Squares.........A blast from the past

9x9 greased pan , large greased mixing bowl

1 cup packed brown sugar
1/2 cup corn syrup
1/2 cup marg or butter
2 heaping tbsp cocoa powder
1/2 tsp vanilla
6 cups puffed wheat cereal
2 cups rice krispie cereal

put b.sugar,corn syrup,butter,cocoa powder in a heavy bottom pot over medium heat.
stir often
bring to a soft boil for about 5-6 mins (soft ball stage or 235 degrees on a candy thermometer)
remove from heat and stir in vanilla
pour over cereal which you have in a large greased mixing bowl
stir until all cereal is covered with sugar mixture
pour into greased 9x9 pan.
press down firmly, let cool about 3 hours and cut into squares.

reminds me of Friday night youth group as a kid in Rivers.

Tuesday, 13 January 2015

Cauliflower,leek,bacon soup

1 head cauliflower
1 leek chopped fine(only 3 inches of the green)
1 small onion chopped fine
1 lb bacon chopped
5 cups vegetable or chicken stock
1 tsp salt
1 tsp pepper
1/4 tsp cumin
2 tbsp butter

In a soup pot place butter and bacon on med heat
render down bacon and remove from pot leaving the oil/butter in pot
Add onion,leeks,cauliflower cook until onions are soft.
add salt,pepper,cumin
add stock cook on medium low for 30 mins (until cauliflower is soft)
blend and garnish with cooked bacon

Fast quick and delicious   plus healthy

roasted apple and parsnip soup

3 tbsp olive oil
1 onion chopped
3 lbs parsnips  peeled,roughly chopped and roasted (toss in a drizzle of olive oil and pinch of salt/pepper)
about 20 mins at 350
2 pink lady and 2 granny smith apples peeled.cored and roughly chopped
3 cup low sodium chicken stock
2 cup heavy cream
4 slices bacon

In a saute pan place oil and onion cook until clear and soft remove
add bacon and cook until  browned Remove bacon
Add apples to same pan and cook until soft
add roasted parsnips to apples and add chicken stock
bring to a simmer for 10-15 mins
blend stock,apple,parsnip,onion together
Add bacon,cream to puree
bring to a simmer but DO NOT BOIL
if too thick add chicken stock.

Meyer Lemon cupcakes

12 cupcakes or 24 mini cupcakes        325 degrees


1 pkg room temp cream cheese
1 tbsp lemon juice
1 tsp lemon zest
1/2 cup icing sugar
1/4 cup whipping cream

cream the cream cheese until smooth
add lemon juice,lemon zest, icing sugar
cream together, add whipping cream slowly until desired consistency


1 3/4 cups flour
1 tbsp meyer lemon zest
1/2 tsp salt
1/2 tsp baking powder
3/4 cup unsalted butter  room temp
1 cup sugar
3 oz cream cheese  room temp
3 eggs room temp
2 tbsp lemon juice
1/2 tsp vanilla

whisk together flour,lemon zest,salt,baking powder
with mixer cream together butter,sugar until light and fluffy, beat in cream cheese
add an egg at a time while still beating on low
beat in lemon juice and vanilla
slowly add flour to creamed mixture
mixing until just combined
Scoop the batter into lined muffin cups
bake 25-30 minutes

set the tin on a wire rack and cool
frost with the frosting from above

Lentils with pumpkin and eggplant

1/2 cup lentils  rinsed
2 1/2 cups water
1/2 cup diced pumpkin
1/4 cup diced eggplant
1 small onion diced
1/2 tsp chilis
1/2 tsp tamarind paste
1/2 tsp curry paste
1 tsp brown sugar
1/4 tsp cumin,tumeric
1/2 tsp mustard seed
1 tomato diced
1/2 cup coconut milk

in a sauce pan place water and lentils and bring to a boil
In a saute pan place onion,pumpkin,eggplant
cook for 20 mins and then add spices.
Add cook lentils and coconut milk
simmer for 15 mins and garnish with fresh tomatoes