Magical Healing Soup...

My new book came in the mail!!! And I am SO excited about it. It's called The Kind Diet  by Alicia Silverstone and it's fabulous. She has gone entirely Vegan (for about 12 years now) and has some really fabulous recipes in her book - I will be trying all of them at some point and giving my honest review.

When we all woke up feeling kind of sick this weekend I knew this soup was on the top of my list. So today I went grocery shopping to buy all sorts of fabulous veggies (some the first time ever) and came home to make this delicious soup.

You can check out alicia's website HERE if you want more information or additional recipes - there's an awesome giveaway linked on her site right now so check it out.

I am not going to post her exact recipe as I made some adjustments - I'll just post how I made it and you can vary it any way you want.

6 cups of water in a large pot
3 carrots, chopped
1/4 daikon, in large chunks (they had this at wal-mart....I'd never even heard of or noticed it before)
1/4 red onion, chopped
1/4 yellow onion, chopped
2 celery stalks, chopped
a handful of broccoli florets
3 mushrooms chopped
1 leek sliced (I LOVE leeks)
1 baby bok choy, chopped
a handful of bean sprouts, chopped in half by my adorable daughter!
Ginger juice to taste - I have store bought minced ginger but was able to press the spoon into the jar and squeeze out some of the juice. I also put some of the actual ginger into the soup.
Shoyu to taste - I am making the switch gradually to healthier versions of certain ingredients so for now I just used soy sauce
AND I did add one chicken bouillon cube which I know defeats the purpose of it being a veggie soup but it was perfect. LOL

I boiled the first 6 ingredients for about 15 minutes, then added everything else for about 5-7 minutes more....

In Alicia's version of this soup she recommends topping the soup with watercress, mochi, and nori. I have never used any of these and was unable to find them today...but the hunt is on!

More fabulous recipes to come!!! Seriously - I am so excited about this book and the recipes sound awesome!

I love Barley...

I like the convenience of Lipton Chicken Noodle Soup packs....I don't like the high salt and msg content, but I make it anyways. LOL My kids DEVOUR it. So a while back (a year ago or more) I started making it with veggies...I boil a bunch of chopped veggies (onions, carrots, celery, potatoes sometimes, and more recently leeks) for about 30 minutes and then add the soup mix. At least this way I feel like there is some good stuff in it.

This past week, however I was sick....and I didn't want to eat the noodles....So instead I made a vegetable stock (boiling the veggies chunks for 30 minutes or more) - no potatoes this time - and added some barley instead. One thing to remember though is that Barley soaks up quite a bit of water so be sure to compensate accordingly. I added a few tsp of chicken broth and away I went. I'm looking to buy big tubs of vegetable broth but haven't found the knorr stuff here yet.

anyways - Brent had some for dinner that night and said partway through,  "You know, I could eat soup like this every night" - To which I replied, "Good because I plan to make a ton of it this winter!" LOL...Turns out - he loves barley like I love barley. Delicious!!!

A quick and easy meal that you are bound to have most of the ingredients for. Pick up some barley on your next grocery trip (it's sooo cheap) and keep it on hand just in case. I actually added some to the lipton soup for the kids just to give something extra to it. They didn't even notice!!!

SERIOUSLY SCRUMPTIOUS RATING: 4 1/2 STARS!!!

Lentil Soup

Yep - ANOTHER soup. We actually have leftovers from the dinner I made the other night but I plan to make those into enchiladas tomorrow and wanted to get out of making lunch for Brent tomorrow. LOL So I whipped this soup up - sooo fast!

1/4 cup red lentils
1/4 cup brown lentils (only had red so used 1/2 cup)
1/4 split peas
1/4 cup ABC pasta (optional - I added barley instead)
1 whole onion, peeled and chopped
5 cups water
2 stalks of celery, chopped
2 tomatoes, diced (I forgot to add these)
2 potatoes, chopped or diced
3 carrots, peeled and diced
2 vegetable bouillon cubes (I only had 1 left, so I used 1 veg and 1 chicken)

Combine and heat lentils, peas, water, and onions in a pot for 45 minutes. Add other ingredients and cook another 20 minutes. Serve. I added some pepper and additional water to make it a bit more brothy (especially with the barley in the soup). Delicious....You could add a pinch of cayenne pepper if you wanted it a little spicey...or play around with some other spices too. I also added some diced red pepper and would probably add corn next time too. Great winter meal!

SERIOUSLY SCRUMPTIOUS RATING: 4 1/2 STARS

Hearty Vegetable Soup

Another recipe coming from the book *Original Fast Foods* - I'm really into the soup thing lately...they are hearty, perfect for a cool day, and best of all - sooo fast!

6 cups water
3 vegetable bouillon cubes
1 onion, chopped
2 medium sweet potatoes, peeled and chopped
2 potatoes, peeled and chopped
1 can kidney beans, drained and rinsed
2 stalks celery, chopped

Combine all ingredients in a large pot, and simmer over medium heat until potatoes are tender. Blend 1/3 of the contents in blender, and add back to thicken soup. You may add whole-weat noodles at the end to make the soup *kid friendly* and your favorite spices to add some zip. I used about 1/3 cup of alphabet noodles and next time will add some more spices. But otherwise - this soup was great!

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS

It's Taco Soup night for sure

I am not ready to say goodbye to summer yet...but I can't deny that I love these cozy cool days where you just hunker down and watch videos and get some housework done. Maybe I don't love the housework part, but I sure enjoy it more than on hot days when I'd rather be outside with the kids. The other thing I love about these kind of days - is cooking. I love making soups and other hearty meals that make me feel like we are in a cabin in the woods with nothing but our family. I think of days spent on the ski hill (I'm a self proclaimed lodge bunny who would rather be in the lodge cooking than going down the hill on one or two *sticks* lol), hunting (again, I'd be in the cabin), or just a day spent at the hill with a bunch of families taking the kids tobagganing (I'd definitely be joining in for this...it would be a crockpot day for sure!). And while we are doing none of the above 3 things, today is definitely one of those days. The only thing that would make it better is if Brent had the day off. Oh well...at least we get to spend the evening together.

I got this taco soup recipe from a cookbook my aunt gave me. Her Relief Society group put it together - it is one of my favorite cookbooks. Real people cooking Real recipes with Real food. Stuff I typically have on hand already and food our family will love. This recipe is awesome...I love the flavour, the consistency...and I LOVE anything topped with sour cream.

2 lbs hamburger
1 medium yellow onion, diced
2 cloves garlic, minced
2 taco seasoning packages
3 tsp chili powder
1 (10oz) can beef broth
1 (15 oz) can tomato paste
1 can kidney beans
1 can black beans
1 can crushed tomatoes
1 can green chilis
1 can mixed vegetables (I just used a can of corn)
Grated cheese

Brown hamburger with onion and garlic; add taco seasoning. chili powder, and green chilis. Put in a big pot and add the rest of the ingredients and a can or more of water to desired consistency. Let head on stove and serve with sour cream, grated cheese, and tortilla chips.

SERIOUSLY SCRUMPTIOUS RECIPE: 5 STARS - this is a must try recipe!

Sour Cream and Chicken Enchiladas

I have always loved - LOVED - chicken enchiladas. The way they look fresh out of the oven - makes my mouth water. Unfortunately for me, my husband isn't a huge fan. He much prefers his sister's enchiladas, which I can't blame him for. They are DIVINE! But I don't really think they can be compared - chicken vs hamburger. I love both...equally I'd say....for different reasons.

When I saw my cousin Kym's recipe for her Chicken Enchiladas I knew I wanted to try them. They really are pretty similar to the other recipes I've tried over the years, except for the southwest or cajun seasoning for the chicken. I knew I should have doubled the sauce recipe like I normally do, but even still - these were delicious. Brent chose to eat the leftover soup from the night before which was fine by me. More for my tummy :D I also had a friend over (and her husband stopped by after work later that night and also enjoyed a couple) and another friend for lunch the next day - this meal was definitely enjoyed! Here's how you do it:

4 boneless, skinless chicken breasts (I used 3 and cubed them pretty small)
2 Tbsp oil
1 package southwest or Cajun seasoning (I just bought cajun seasoning and sprinkled the chicken while I cooked it - not sure how much...maybe 1-2 Tbsp?)
1 small can green chilis or 1/2 cup salsa (I used green chilis)
1 can cream of chicken soup
1/2-1 cup milk
2 cups cheddar cheese
10 large flour tortillas (the 3 chicken breasts gave me enough to fill 8)

Heat oil in large skillet. Add chicken and seasoning and cook until no longer pink inside. Just use garlic and salt if you can't find seasoning - I used my garlic salt with parsley in addition to the cajun seasoning.

Mix remaining ingredients together in large bowl. Dip each tortilla into sauce to coat both sides (I did not do this, figured it would be too messy). Place about 1/4 cup chicken down center of tortilla and roll up, laying seam down in pan. I always put a bit of the sauce on the bottom of the casserole dish so they don't stick. I also put a bit of sauce inside each tortilla along with a small topping of grated cheese :). Pour remainder of sauce on enchiladas and bake for 35 minutes at 350. Then I throw a bit more grated cheese on the top (remember, I'm a cheese addict. lol) and it's ready to serve. DELICIOUS!!! I served this with orange almond salad - nothing else is really needed. It was perfect.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS - FOR SURE!!!

Spicey Cheeseburger and Fries Soup

I have sooo much to update...I've tried about 5 new recipes in the past week - so lots to report ;)

I can't remember when I made what, so however I remember them - here it goes

Spicy Cheeseburger and Fries Soup
*this comes from my fabulous cousin, Tasha*

1 1/2 cups water (I ended up doubling this)
2 cups cubed peeled potatoes
2 small carrots, grated (I just chopped mine)
1 small onion, chopped
1/4 cup chopped green pepper, optional (I used red pepper)
1 jalapeno pepper, seeded and chopped (remember to seed it...otherwise it will be smokin' hot!)
1 garlic clove, minced (I think I used 2-3)
1 Tbsp beef bouillon granules (I used 2-3)
1/2 tsp salt (I actually added it, although wouldn't next time...couldn't taste it so it wasn't a bad addition, but with bouillon you really don't need anymore salt)
1 lb ground beef, cooked and drained
2 1/2 cups milk, divided
3 Tbsp all purpose flour
8 ounces process american cheese, cubed
1/4 to 1 tsp cayenne pepper, optional
1/2 lb slived bacon, cooked and crumbled

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in beef and 2 cups of milk; head through. Combine flour and remaining milk until smooth and gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat and stir in cheese until melted. Add cayenne if you want. Top with bacon just before serving.

This was a big hit with the dh (dear husband). We added a scoop of sour cream which was awesome. It had kind of a stroganoff flavour to it. I'm excited to make it again and possibly doctor it a bit more. It was really good....and a perfect hearty meal on a cold day. I'm thinking a day of hunting...on the slopes...out toboganning...etc. What a great meal to come home to. This would have been perfect with a nice piece of cheese or garlic bread!

SERIOUSLY SCRUMPTIOUS RATING: 4.5 STARS (just because I'm curious what else can be done with it)

Baked Potato Soup...

For any of you who love baked potatoes (I know I do), this is the soup for you! Interestingly, for me - it's not even the potato that I love, it's the sour cream (addict), green onions, and bacon bits I looooove (oh AND the cheese....definitely can't forget the cheese...mmmm). Anyways, this recipe was taken from Brent's cousin, Devynn who also has a cooking blog - you can find it HERE. She tried it and said it was sooo good. It was kind of gloomy so I figured it was the perfect time to try it. It's been a while since I made soup so I was definitely in the mood for it. Here are the ingredients :)

5 medium potatoes, unpeeled and cut into small chunks
3 1/2 cups water
1/2 cup chicken bouillon
3 cups milk (I did 2 cups milk, 1 cup cream)
1/2 cup dehydrated onion flakes (I just diced a small onion)
1/2 cup crumbled bacon
2 cups shredded cheddar
diced green onion (I did about 4 stalks - just depends on how many people that are eating like them)
Sour Cream

Pierce the potatoes and cook in microwave for about 10 minutes (2-3 minute increments). Let cook and cut into small chunks. Put into crock pot and add water, chicken bouillon,milk (or milk and cream), and onion. Cook on high until potatoes are nice and easily mashed - use a potato masher. You can blend it too, but I just used a masher. Dish into bowls and top with bacon, cheddar cheese, and green onion. Oh and sour cream too of course!

I also served this with my orange/almond salad and a french loaf with butter. We fed 7 adults with this amount. It was *just* enough food....I contemplated making a second batch but then I'd have had so much leftover. Not that Brent would have minded - he's still talking about it. I'll probably make it again soon. It was a huge hit and soooo easy. I had it in the crock pot from 10am-5pm. Throw the stuff in and forget about it. Definitely a *make again* meal - perfect for those cool and rainy days, or the winter snow days when you just hunker in and watch videos all day!

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Cream of Mushroom Soup

Yep - from scratch! I LOVE this soup - so does Brent. And I always get excited when I feel like the weather permits a nice hot soup for lunch. I remember the first time I made this soup I had to do it three times before I got it right (I misunderstood part of the recipe and it had disastrous results. LOL).....but boy was it worth it.

You will need:

1 lb mushrooms

1/2 cup butter/margarine

1 tsp lemon juice

1 small onion, sliced

1/2 cup flour

3 1/2 cups chicken broth (liquid)

1 tsp salt (I don't put this in...chicken broth already takes care of the salt in my opinion)

1/4 tsp pepper

1 cup evaporated milk (1 can)

Remove and trim mushroom stems and set aside. Slice caps thinly. Melt butter over medium heat - cook mushrooms and lemon juice until tender, stirring often. Reduce heat to medium low. Remove mushrooms. Cook onions and stems in remaining butter until tender. Blend in flour (sprinkle), add milk and broth and continue stirring until thickened. Blend in blender and return to pan. Add mushrooms (that you set aside before), salt (I don't), and pepper. Do not boil.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS!!!

Perfect for those rainy or snowy *housebound* days.