Quick it’s scrambled eggs! 

This morning in all my just got out of bed glory ( actually been awake since 6am with my son but now it’s just time to feed me now)  I made scrambled eggs. Thought I would share how easy and quick it it. All you need is 2 eggs , splash of milk and some seasoning. 

In the video I am using a non stick pan so I only used a small amount of butter for flavour.  

Hope everyone has a great breakfast! ​

Advertisements

Egg Poaching 101

So this morning I made a short video ( cause it did not need a long one) on how to poach an egg. I realized that in order to choose to eat a healthier diet ,some cooking basics and realizing how easy they it can be is important to accomplish this. I apologize for the lighting;but hope it helps everyone have a healthier start to their day!

 

 

 

Quick and Yummy Pea and Ham (or not) Soup

Things you need!

Frozen Peas x 1 bag

Carrots x2 medium

Stock – Chicken or Vegetable 1x carton

Ham or pork of any kind – I will explain what to do with it **

Salt & Pepper – To Taste ***

Garlic x2 cloves

Pot x1

Blender – Hand or Standing x1

 

Step One!

Open your bag of frozen peas and put them in the pot (the peas not the bag). Peel and cut up some carrots. Cut them so that they are small like the size of the tip of your pinky. Then peel and cut up your garlic.

IMG_4930

Step Two!

Put almost everything in the pot – carrots, garlic and stock. Turn it on Medium heat and let it simmer.

IMG_4932IMG_4930

Step Three!

The ham or pork – if you have raw pork it will need to be cooked, by just throwing it in the oven at 350 for this part depends on the size. If you have a pork loin chop then 20 min then check to make sure it is cooked. I used lunch meat that I had left over, so really you can use whatever you have handy or if you are vegetarian add none.  Just have cooked ham like meat cut up into around the same size you cut your carrots.

Step Four!

Once the carrots are soft use whatever blender you have and blend the soup away! You are going to want it fairly smooth so this may take around 3 min with a hand blender.IMG_4946

Step 5!

Add you cooked ham/cooked pork/lunch meat/ whatever protein you really want! (As long as it is cooked and okay to eat)

Step Six!

Put this awesome food in a bowl and enjoy!

Yes it was SIX steps that’s it. This may take up to 25 min from start to finish. It will really depend on if you have the cooked meat or not on hand.

To finish it off you can add some extra spices or a dollop of plain yogurt if you are looking for a creamier soup. It freezes great and you can add a salad or sandwich to it to make it more of a filling meal.

Please give me your feedback and post!

 

Thank you and enjoy!!

 

*** To taste quite seriously means add a little stir it around and taste it see if it needs more. Seasoning food is very personal. Remember it is easier to add more then take out!

IMG_4950 (1)

** If you want your soup really meat heavy then add more, if you don’t want any than it’s not going to ruin the soup, and everything in between. Just make sure it’s cooked and safe to eat and you are set to go!

 

 

Butternut Squash and Apple Soup – A fall and winter favorite

With Fall sneaking up on us I love to start stocking my freezer with some yummy fall favorites like Squash soup ! That way when my husband and I come home after a long day we can enjoy a quick easy and healthy diner with out too much fuss or muss.

What you will need!

1 Butternut Squash

2 Apples

1 tsp Cinnamon

1tsp Nutmeg

tt(to taste) Salt

1 White onion

2 Cloves of garlic

Water or Vegetable stock

Coconut oil ( or any oil you like just note that if you use a nut or flavored the soup will pick up that flavour also that all oils have different smoking points so read the bottle before using.)

IMG_4412

First like always start by prepping all of you vegetables. You can use a vegetable peeler to peel your squash. I tend to cut it in half before peeling so that I can have a better handle on it, so you will have the top have and the bottom. The bottom will need to be seeded which can be done with a spoon.

All the vegetables can be cut whatever size you like as it will be purred in the end so you can either practice your knife skills or just cut it all into chunks. Just remember that the smaller the cuts the quicker it will all cook.

I did everything in my sauté pan but you can also if you have the space and time toss all your vegetables in some coconut oil (warmed) with your spices and roast them in the oven for 20 min at 350 to get some nice flavour.

OR do what I did and heat up your pan or pot (make sure it has a lid or you can use a cookie tray as a makeshift lid) put in your oil and add your vegetables. Have your pan on Med/High heat as you want to get a nice sear – stir periodically as you do not want anything to burn. Turn your element down to Med. Heat and add your spices to cook them out. Stir more regularly as spices burn faster.

Once everything has a nice golden brown to it you can add either water or vegetable stock. You want to add just enough to cover all your vegetables by about an inch. You can add more later, this is just to cook everything down.

IMG_4421

Put your lid on and let it cook until all the squash is soft.

** If you roasted your vegetables in the oven ** Take them out and put them in the pot and do the same step with the liquid and let it cook.

IMG_4433

Once everything is soft it is time to puree everything. Use whatever device you have, I used my blender. After all is pureed you can taste your soup. At this point you see if it needs more salt or seasoning, you can also add more liquid now if it is too thick and some milk or cream if you want to make it richer. What I like to call the fine tuning stage of soup making.

IMG_4438 IMG_4440

Once you are happy with your soup you can either let it cool and freeze it for later or serve it for a meal. Right before serving it you can add a little bit of butter to the soup to give it more of a silky flavour.

IMG_4439

Enjoy !

How to make Braised Red (Purple) Cabbage !

What you need

 1Apple

 .5 Red Cabbage

2 cloves Garlic

 1 tsp Turmeric

 1 tsp Cinnamon

If you like some heat ¼ teaspoon of cayenne

 .5 large Red onion

¼ cup Apple cider vinegar

 2 cups Water

 To taste Salt

Pot – with a lid

Cutting board

Knife

Stirring implement

One of my favorite foods is red cabbage and I love it have it with meat balls! Yum!! So here is how I make it.

IMG_4419

Prep all your vegetables –

IMG_4424

Slice /chop or food process all the vegetables – This is a personal choice as it all depends on how you want to eat it and how big you want the pieces – just as note though if it is sliced by the food processor you will get a slightly faster cook due to its size being smaller and more uniform.

IMG_4426

Lightly sauté the red onion in some oil, then add your apples and garlic and stir those in for a few minutes.

IMG_4427

Add all of your cabbage prepped to your liking with the spices.

Add the apple cider vinegar and water (sometimes I also add some apple juice if I have some on hand)

IMG_4428

Bring to a simmer then put the lid on and let cook on Med. Heat until the cabbage is tender. * This dish can take a white to make depending on how much you make.  I like to take the lid off 10 minutes before the end to let some of the liquid evaporate.

IMG_4429

Hope everyone enjoys this as much as I do!

IMG_4435

Please remember to be food safe and smart in your kitchen !

Minestrone Soup! Hearty and yummy a side or the main course kind of soup!

When I make soups to freeze and  set myself and husband up for a successful meal this is one of the first soups that I love to get ready!.  As you will find out most of my soups and freezer meals are all pretty simple and side with the comfort foods. These are great and healthy and can be transformed at dinner time to a few different things if the soup you made is not quite what you want in that moment.

Lets start with the basics – how to make this soup!

***Please be careful when cutting and cooking food – please do not leave your stove unattended while it is on ! ***

You will need!

  • Pot
  • Cutting board
  • Knife
  • Peeler
  • Wooden spoon ( you can use a spatula or regular spoon just be careful they do heat up)
  • Bowls or container to put prep in
  • Can opener

Food you will need!You can add as much or or as little vegetables as you like but I like a hearties soup. 

  •  .5 Tomato paste
  • 1 Can of mixed beans ( you can use dried just make sure you leave a good amount of time to re hydrate them prior to cooking)
  •  4 small Carrots
  •  1 small Zucchini
  •  1 White Onion
  •  3 cloves Garlic
  • 1 L Water
  • 1 L Vegetable stock / vegetable bouillon cube / your favorite vegetable stock base mix.
  •  2 sticks Celery
  • 1 Stewed tomatoes (you can make your own but if you don’t want to canned /jarred works just as well)
  • Salt/pepper/dried basil/turmeric
  • Pasta or russet potato ( if you plan on freezing this for later – it is best to leave these separate from your soup – I tend to leave them out until the day of)

So let’s hit up step one!

IMG_4404

Cut up all of your vegetables – start with our onions and garlic as those you will need first and you can start cooking. You want to cut all these vegetables to a Med dice or if wondering about the size so that you can fit 2-3 pieces on your soup spoon.

IMG_4405

Heat up your pot with approx. 2 tablespoons (I use coconut oil – but olive or canola is okay too) – have your oven on about med and leave it for a minute to heat up. Then add your onion and garlic and saute until your onions are translucent then add your carrots/celery.

IMG_4406

Add tomato paste and cook for about 2-3 min on med low heat to just cook out the tomato paste a little bit while stirring.

IMG_4416

After this it’s time to add your water and stock base. – Then add your beans (make sure you rinse these prior to use) and stewed tomatoes. Add your seasoning spices about 1 teaspoon of each to start – remember you can always add spices to things but it is really hard to correct adding too much!

IMG_4414

Stir everything together quite well and then add your zucchini and turn your stove if on low up to med.

You are going to want to let this to simmer and mingle together for approx. 10 – 15 min. I plan on freezing mine so I go by 10 min so that when I re heat my vegetables do not become mushy.

Taste your soup and see if you need any more seasoning. Add the seasoning and stir well then taste.

IMG_4431

Ladle the soup into the desired container to freeze in and make sure you leave at least ½ – 1 inch to allow the soup to expand when it freezes.

When you are ready to eat this – you can either have pasta or potatoes it’s really up to you what you like or neither – you can use your favorite pasta cook it and once cooked either use as is if small or cut up it depends on how you feel. Put the noodles into your bowl and pour the hot soup on top!

Now if you like the potato route you can cut / peel your potatoes into the same size as your vegetables and then cook in a pot with water (the water should just cover the potatoes)

Cook until they just slide off a fork or knife tip and then do the same as the pasta.

If you decide that you need a little protein you can bake some chicken /sausage/pork….– chop it up small and toss it in with your soup.  I tend to leave mine veggie until I am ready to eat it because I never know who might come over for dinner.

I hope you all enjoy and if you have any questions please comment and I will try and answer what I can!

Please remember cooking is meant to be fun but please be safe and food safe smart.  Once your soup is finished bring it to room temperature or colder as fast as possible before putting it in your fridge or freezer(hot food will bring up the temperature in your fridge and can cause food to be in an unsafe temperature). You can do this by making an ice bath ( roasting pans or clean sinks work well) and setting your soup in its container or pot into it and stirring regularly until cool.

When re heating your soup bring it to a full boil prior to eating !

Thank you !

How to make your own Almond Milk ! Yum

So I have been buying almond milk for a while now and having just almond milk lattes in the morning for the last 2 months in order to make my morning coffee addiction a little healthier. I have been wondering for a while now what is really in my almond milk. So I read the ingredients of my unsweetened original almond milk ( I don’t like the vanilla or sweetened). It appeared pretty basic so I figured why not give it a shot making it myself. So after consulting Pintrest Posts that lead me to other bloggers pages like The Mama’s Girls and All Sorts of Pretty I figured I was ready to give it a try!

I went and found some Raw Almonds from my local Shoppers Drugs Mart and brought them home and started the surprisingly long but tasty process.

Things you will need:

  • Almonds (Best to get Raw) 1 Cup
  • Water 3 Cups
  • Salt – 1 Pinch
  • Blender
  • Cheese Cloth
  • Jug or Bowl (to strain your almond milk into)
  • Container that is sealable to soak almonds in
  •  Fine Strainer or Metal coffee strainer

So first thing is to go buy your almonds and get them ready for soaking

almondmilk1

Next you are going to want to soak 1 Cup of Almonds over night in water.

Next day – Dump out the water. Put the almonds in our blender with 1 cup of water.

Slowly add the rest of the water once your almonds are thoroughly pureed

Keep blending until everything looks frothy – while blending add salt and if desired some vanilla extract if you like the vanilla flavor. Some recipes I have read suggest 1 tsp of Maple Syrup or honey to sweeten if you want a sweet version.

Now that it’s all frothy and blended prepare your strainer and bowl or whatever your are straining into – this recipe makes a little over a liter so make sure your container will hold that.

Try and push out as much of the liquid as you can from your pulp.

        

I ran the first stained mixture again through cheese cloth back into my blender. After I got it strained I twisted the cheese cloth to get out all the liquid. *** I put all my almond pulp onto a lined bake tray to dry out and use later as almond flour***

 Now you will want to put this into a container you can put in your fridge over night

Some say 24 hours and some say just over night – I left mine overnight in the fridge (remember to shake or stir your almond milk to make sure that it is not separated.)

My big test was my almond milk latte in the morning! It tasted more like almond then my store bought almond milk but other than that it frothed just as nice and I had a very nice latte this morning with my fresh almond milk!

The average time this will last is 5 – 7 days, I also think I should note in my store bought almond milk (which I still plan to buy as it is in tetra packs which means it has a way longer shelf life) has tapioca starch in it to give it a thicker more milk like consistency. You could do this to yours as well but I liked mine without just fine.

Hope you have fun giving this a try!