Archive for RECIPES

5 NEW Healthy Oatmeal Recipes!

*Brand New* Healthy Meal Plan 2018 eBook Available HERE

Overnight Oatmeal
Baked Oatmeal
Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Dinner Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

PB & J Oatmeal
2 cups 2% milk
1 cup old fashioned rolled oats
3 tablespoons peanut butter
2 tablespoons raspberry jam
1/4 cup fresh raspberries to serve
2 tablespoons chopped roasted peanuts

In a medium pot over medium heat, add the milk and oats. While stirring, bring the mixture to a simmer and continue to cook until all of the moisture has been absorbed, about 5 to 6 minutes.
Once the porridge has thickened, stir in the peanut butter and jam.
Serve immediately, topped with fresh raspberries and peanuts.

Mushroom & Goat Cheese Oatmeal
1 tablespoon butter
1 cup sliced cremini mushrooms
1 garlic clove, minced
1 teaspoon thyme leaves
1 cup chopped baby spinach
2 cups vegetable broth or mushroom broth
1 cup old fashioned rolled oats
1/4 teaspoon red pepper flakes
1/4 cup crumbled goat cheese
Salt and freshly cracked black pepper

Melt the butter in a medium skillet over medium-high heat. Add the mushrooms and cook until they have softened and begin to brown, about 4 to 5 minutes. Add the garlic, thyme and salt and pepper and cook until fragrant, about 30 seconds. Add the spinach and cook until wilted, about 2 minutes. Add the broth, oats and red pepper flakes. While stirring, bring the mixture to a simmer and continue to cook until all of the moisture has been absorbed, about 5 to 6 minutes. Serve immediately topped with crumbled goat cheese.

Chocolate Cherry Almond Oatmeal
2 cups almond milk
1 cup old fashioned rolled oats
3 tablespoons maple syrup
1 tablespoon cocoa powder
1/2 cup dried cherries
1/4 cup chopped almonds, divided in half
Green Yogurt for topping

In a medium pot over medium heat, add the milk, oats, maple syrup, cocoa powder and half of the cherries. While stirring, bring the mixture to a simmer and continue to cook until all of the moisture has been absorbed.
Serve immediately topped with almonds and Greek yogurt.
*Dark chocolate chips also make a great topping!

Corn & Scallion Oatmeal
2 cup vegetable broth
1 cup old fashioned rolled oats
1 cup corn kernels (fresh or frozen)
2 tablespoons soy sauce
4 green onions, sliced on the bias
2 fried or poached eggs
1 teaspoon Sriracha
1/2 teaspoon sesame seeds (for garnish)
Salt and freshly cracked black pepper

In a medium pot over medium heat, add the vegetable broth, oats, soy sauce and hot sauce. While stirring, bring the mixture to a simmer and continue to cook until all of the moisture has been absorbed, about 5 to 6 minutes. Add corn and green onions and cook for an additional 2 minutes. Season with salt and pepper to taste.
Serve immediately topped with an egg, and sesame seeds.

Carrot Cake (Pineapple, raisins, nuts, carrot cake spice)
2 cups 2% milk
1 cup old fashioned rolled oats
1 cup shredded carrots
1/4 cup raisins
1/4 cup chopped walnuts
2 tablespoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract

In a medium pot over medium heat, add the milk, oats, carrots, maple syrup, cinnamon, ginger, nutmeg and vanilla. While stirring, bring the mixture to a simmer and continue to cook until all of the moisture has been absorbed, about 5-6 minutes. Stir in raisins and walnuts and cook for an additional minute.
Serve immediately topped with raisins and walnuts.

*SOME links provided above are affiliate links

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5 NEW Healthy Meal Prep Ideas | New Year 2018

*Brand New* Healthy Meal Plan 2018 eBook AVAILABLE HERE
**Meal Plan eBook Bundle** Includes Meal Plan 2017 eBook + Meal Plan 2018 eBook AVAILABLE HERE

Frequently Used & Favorite Items

Rainbow Crunch Salad
Servings: 1
Cal: 604

Dressing:
1 Tbsp olive oil
2 tsp apple cider vinegar
1 tsp honey
Salt & freshly cracked black pepper

Salad:
1/2 cup shredded red cabbage
1/2 cups thinly sliced carrots
1/2 yellow bell peppers, diced
1/2 cup seeded & diced cucumber
1/2 cups thinly sliced radishes

In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt & pepper. Set aside. Assemble salad by arranging all of the vegetables in a serving dish & topping with dressing.

Herb & Garlic Baked Chicken Breast
1 (4-ounce) boneless skinless chicken breast
1 tsp olive oil
1 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil
Salt & freshly cracked black pepper to taste

Preheat the oven to 375ºF.

Place chicken onto a nonstick or parchment lined baking sheet. Drizzle with oil & season with garlic powder, thyme leaves, oregano, basil & salt & pepper to taste. Bake chicken until it’s cooked through, about 25 to 30 min.

Herb & Garlic Quinoa
1 cup cooked quinoa
1 garlic clove, grated
2 Tbsp chopped parsley
Salt & freshly cracked black pepper

Combine all of the ingredients together.

Chili Stuffed Peppers
Servings: 1
Cal: 602

Chili Stuffed Pepper
1 tsp vegetable oil
1/2 cup diced onion
1 garlic clove, minced
1/2 cup ground turkey
2 tsp chili powder
1/2 cup canned kidney beans, rinsed & drained
1 cup canned diced tomatoes
1 red pepper, halved & seeds removed (leave green stems on)
Salt & freshly cracked black pepper
2 Tbsp shredded cheddar cheese
Cilantro to garnish

In a large skillet over med-high heat, heat oil. Add onion & cook for 1 to 2 min. Add garlic & cook until fragrant. Add turkey & continue to cook until it is no longer pink. Season with chili powder. Add beans & diced tomatoes. Cook until the mixture has thickened slightly, about 4 to 5 min. Season with salt & pepper to taste.

Preheat the oven to 375ºF.

Place red pepper halves into a baking dish. Fill each pepper half with chili mixture. Top with cheddar cheese & bake until peppers begin to soften, about 15 to 20 min.

Garnish with fresh cilantro.

Cilantro Lime Rice
3/4 cup cooked white rice
1/2 lime, zest & juice
1 Tbsp chopped cilantro
Salt & freshly cracked black pepper to taste

Combine all of the ingredients in a bowl.

Healthy Chickpea & Dill Salad
Servings: 1
Cal: 439

Marinated Dill Pickle Chickpeas on Spinach
1 cup canned chickpeas, rinsed & drained
1/4 cup diced cucumber
1/4 cup diced celery
2 Tbsp finely diced dill pickles
1 Tbsp minced red onion
1 Tbsp dill pickle brine
1 Tbsp olive oil
1/2 tsp Dijon mustard
1 tsp chopped dill
2 cups baby spinach
Salt & freshly cracked black pepper to taste
Lemon wedge for garnish

Combine all of the ingredients in a large bowl. Mix well. Allow chickpeas to sit for at least an hour in the fridge before serving over  baby spinach.

Protein-Packed Tuna Salad
Servings: 1
Cal: 418

Tuna Salad
1 can of tuna, drained
1 Tbsp minced red onion
1/2 tsp lemon pepper seasoning
2 Tbsp mayonnaise

Combine all of the ingredients together in a bowl.

Crunchy Romaine Salad
2 cups chopped romaine lettuce
2 radishes, thinly sliced
1/4 cup sliced celery

Place the romaine into a serving dish. Top with radishes & celery.

Sides
Hard boiled egg
Lemon wedge

Healthy Beef & Broccoli
Servings: 1
Cal: 518

Beef & Broccoli Stir-Fry
1/3 cup beef broth
1 Tbsp soy sauce
2 tsp hoisin sauce
1 tsp cornstarch
1 garlic clove, minced
1/2 tsp grated ginger
1 tsp sesame oil or vegetable oil
1 (4-ounce) striploin or sirloin steak, thinly sliced
1 cup broccoli florets
1/4 tsp sesame seeds
1 green onion, sliced on the bias

In a small bowl, whisk together broth, soy sauce, hoisin sauce, cornstarch, garlic & ginger. Set aside.

In a large wok or skillet, heat oil over med-high heat. Add steak & cook, tossing often until it is almost cooked through, about 3 min. Add broccoli to the pan & pour over the sauce. Cover pan & cook until broccoli is bright green & tender crisp, about 2 to 3 min.

Garnish with sesame seeds & green onion.

Rice
3/4 cup cooked white rice

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5 Holiday Drinks | Easy Entertaining

Made with Love Holiday Recipes
25 Days of Cookies eBook

Hot Holiday Drinks
Holiday Dinner Recipes
Edible Gifts
Holiday Entertaining

Frequently Used & Favorite Items

Caramel Apple Cider
8 cups unsweetened apple cider
2 apples, cut in half
1 mandarin, cut in half
5 whole cloves
2 cinnamon sticks
2 star anise
¼ cup caramel sauce
½ cup caramel liqueur

Place apple cider, apple, mandarin, cloves, cinnamon and star anise into slow cooker. Cook on low for 2-4 hours. Before serving, remove any added fruit or spices and stir in caramel sauce and liqueur.
Enjoy!
*to avoid getting cloves in drinks while serving, press the cloves into the mandarin.

Blackberry Mimosa
½ cup sugar
½ cup water
1 cup blackberries, reserving ¼ cup for garnish
1 bottle sparkling wine
Fresh rosemary for garnish

In a small pot over medium heat, mix together sugar, water and ¾ cup blackberries. Allow to simmer for 4-5 minutes, or until blackberries release their juices. Remove from heat and strain mixture to remove blackberries from the syrup. Allow to cool completely before making mimosas. Pour a splash of the syrup into each serving glass. Gently top with sparkling wine. To create an ombre effect, don’t pour the sparkling wine directly into the glass. Place a spoon on top of the glass and pour it over the spoon. Garnish with rosemary and fresh blackberries.
Enjoy!

Candy Cane Hot Chocolate
1 cup semi-sweet chocolate, chopped
4 cups milk
¼ cup Peppermint Schnapps or 1 tsp peppermint extract
Whipping cream for garnish
Candy canes or candy cane dust for garnish

In a medium pot over medium heat, add chocolate and milk. Heat mixture, while whisking constantly, but do not boil. Once mixture is hot and chocolate has melted, add peppermint extract or peppermint schnapps just before serving. Mix well.
Enjoy!

Eggnog Milkshake
1 cup vanilla ice cream
1 cup eggnog
¼ tsp ground cinnamon
⅛ tsp grated nutmeg
A splash of bourbon (optional)

Place all ingredients into a blender and blend until smooth.
Enjoy!

Hot Buttered Rum
3 tbsp butter, at room temperature
⅓ cup brown sugar
1 tsp ground cinnamon
⅛ tsp ground cloves
⅛ tsp ground nutmeg
Dark rum
Hot water

In a small bowl, cream together butter, sugar and spices. To make hot buttered rum, spoon 2 tablespoons of butter mixture into a serving glass. Top with about a shot of dark rum and fill glass up with hot water. Mix well before serving.
Enjoy!

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3 Holiday Breakfasts | Easy Entertaining

Made with Love Holiday Recipes
25 Days of Cookies eBook

Holiday Dinner Recipes
Edible Gifts
Holiday Entertaining

Frequently Used & Favorite Items

Gingerbread Pancakes
2 cups store bought boxed pancake mix
1 tbsp ground cinnamon
1 tbsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 1/2 cups water
¼ cup molasses
2 tbsp butter

Glaze:
1 cup icing sugar
2-3 tbsp milk

In a large bowl, whisk together store bought dry pancake mix with spices. Add remaining ingredients indicated on the instructions of the box and molasses and mix well. To make pancakes, melt butter on a skillet over medium heat and pour a ¼ cup of mixture per pancake, fitting as many as you can onto the pan. Fry until golden brown on one side and top of pancake is bubbly. Flip the pancakes and cook until the other side is golden. To make glaze, whisk together icing sugar with milk. If your glaze is too thick, add a little more milk.
Enjoy!

Eggnog French Toast
1 loaf crusty French bread, cut into slices
2 cups eggnog
6 eggs
¼ tsp nutmeg
1 tsp rum extract (optional)
2 tbsp butter

In a large bowl, whisk together eggnog, eggs, nutmeg and rum extract. Melt butter in a large skillet over medium heat. Dip each slice of bread into eggnog mixture and fry until it is golden brown on both sides.
Enjoy!

Cinnamon Roll Strata
Strata:
2 rolls store bought cinnamon roll dough, diced into 1-inch pieces
2 small apples, peeled, cored and diced
⅓ cup chopped pecans
2 eggs
½ cup milk
1 tsp vanilla extract

Glaze:
Icings from store bought cinnamon roll dough
3 tbsp maple syrup

In a large bowl, toss together diced cinnamon roll dough, apples and pecans. Set aside. In another bowl, whisk together eggs, milk and vanilla extract. Pour egg mixture over the cinnamon roll mixture and mix well. Transfer to a well greased bundt pan. Bake, covered with aluminum foil at 350ºF for 30 minutes. Remove foil and continue to bake until golden brown and dough is cooked through, approximately 15-25 minutes. While strata is cooling, whisk together glaze ingredients. Once strata is completely cool, remove from bundt pan and drizzle with glaze.
Enjoy!

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5 Holiday Desserts | Easy Entertaining

Candy Cane Cheesecakes
1 cup crushed shortbread or sugar cookies
3 tbsp cup melted butter
1 cup cream cheese, at room temperature
½ cup icing sugar
1 cups heavy cream
1 tsp peppermint extract
Red food colouring (optional)
¼ cup candy cane dust (crushed candy canes)
mini candy canes for garnish

In a small bowl, mix together crushed cookies and melted butter. Place a few spoonfuls of each into a serving dish and press down. Set aside. Using an electric mixer, in a large bowl, whip together cream cheese, icing sugar, whipping cream, and peppermint extract until light and fluffy. If using, add a few drops of red food colouring and mix well. Spoon cream cheese mixture into each serving dish and allow to set in the refrigerator for at least an hour. Once set, top with candy cane dust, whipped cream and baby candy canes.
Enjoy!

Nutella Tree
2 store bought puff pastry sheets
½ cup Nutella
1 egg, beaten for egg wash

Place a sheet of puff pastry onto a piece of parchment. Spread Nutella onto one of the puff pastry sheets. Top with the second puff pastry sheet, sandwiching in the Nutella. Cut a rough shape of a pine tree into the dough and cut 1-inch horizontal lines on either side of the tree, going all the way to the top. Do not cut straight through where the trunk of the tree will be. Twist each 1-inch piece and brush the exposed pastry with egg wash. Transfer tree to a baking sheet. Bake at 400ºF until golden and pastry has risen, about 15-20 minutes.
Enjoy!

Eggnog Cupcakes
1 box vanilla cake mix
1 tsp cinnamon
1 tsp nutmeg
½ cup vegetable oil, depending on your boxed cake recipe
3 eggs, depending on your boxed cake recipe
1 cup eggnog, depending on boxed cake recipe

Icing:
2 cups vanilla buttercream http://bit.ly/1OaU5BP
2 tbsp eggnog
1 tsp rum extract

In a large bowl, whisk cake mix with nutmeg and cinnamon. Add the oil, eggs and eggnog. Scoop batter into a lined muffin tray and bake at 350ºF according to package directions. To make the icing, add eggnog  and rum extract into the buttercream. Once cooled, ice each cupcake with buttercream and top with a light grating of fresh nutmeg.
Enjoy!

Pie Crust Cookies
2 store bought pie crust
¼ cup melted butter
¼ cup sugar
2 tbsp ground cinnamon
1 egg, beaten for egg wash
½ cup icing sugar
1-2 tbsp milk or cream

In a small bowl, mix together butter, sugar and cinnamon. Spread mixture over pie crust and roll up to form a log. If you have time, chill your dough in the refrigerator for at least an hour. Cut ¼-inch slices and place on a parchment lined baking sheet. Brush with egg wash and bake at 375ºF until golden, about 7-9 minutes. To make the glaze, whisk the icing sugar with the milk until smooth. If you find your glaze is too runny, add a bit more icing sugar. If you find the glaze is too thick, add another splash of milk or cream. Drizzle each cookie with glaze and allow to set slightly before serving.
Enjoy!

Salted Caramel Chocolate Pecan Cookies
1 package store-bought chocolate chip cookie dough
½ cup chopped pecans
12-18 caramels
Crystal sea salt to taste

Shape cookie dough into 1-inch balls and roll in pecans. Arrange onto a parchment lined baking sheet. Press a caramel into the center of each. Bake at 350ºF until edges are golden and caramel has melted, about 8 minutes. Sprinkle each cookie with a little bit of crystal sea salt. Caramel is extremely hot. Allow to cool for at least 10 minutes before enjoying.
Enjoy!

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5 Holiday Appetizers | Easy Entertaining

Made with Love Holiday Recipes
25 Days of Cookies eBook

Homemade Cranberry Sauce
Holiday Dinner Recipes
Edible Gifts
Holiday Entertaining

Frequently Used & Favorite Items
Meat Thermometer

Blackberry Baked Brie
1 cup blackberries, reserving a few for garnish
½ lemon, juiced
1 tsp chopped rosemary
2-3 tbsp honey (depending on how sour your blackberries are)
1 8-oz wheel of brie
¼ cup pecans

Remove the top rind of the brie and set aside. Place the base of the brie on parchment lined baking sheet and bake at 350ºF for 8-10 minutes, or until hot and slightly bubbly. While brie is baking, add blackberries, lemon juice, honey and rosemary to a medium pot over medium heat. Cook for 8-10 minutes, or until the blackberries have released their juices and liquid has thickened. Once the brie begins to melt, transfer to a serving dish and top with blackberry mixture. Garnish with pecans, whole blackberries and rosemary sprigs.

Stuffed Mushrooms
2 tbsp butter
18 whole cremini mushrooms, stems removed and finely chopped
2 garlic cloves, minced or grated
1 tsp thyme leaves
1 cup cream cheese, at room temperature
¼ cup grated parmesan, divided in half
1 tbsp chopped parsley
Salt and pepper to taste

Preheat oven to 350ºF. Melt butter in a large cast iron skillet over medium-high heat. Add chopped mushrooms stems and cook, stirring occasionally, until juices release, about 4-5minutes. Add garlic, parsley and thyme and cook until fragrant, about 30 seconds. Stir in the cream cheese and remove from the heat. Fill each mushroom cap with a spoonful of cream cheese mixture and place into a lightly greased oven-safe baking dish. Sprinkle with parmesan and bake until mushrooms have softened slightly and cheese is golden brown, about 15-20 minutes.
Enjoy!

Turkey Stuffing Meatballs
1 cup dry store bought stuffing
1 cup milk
1 lb ground turkey
1 egg
2 tsp chopped sage
1 tsp thyme leaves
¼ cup cranberry sauce, divided in half
Salt and pepper taste
oil

In a large bowl, pour the milk over the stuffing. Let the stuffing mixture side for about 5 minutes, or until liquid has been absorbed. Add turkey, egg, herbs and salt and pepper to taste. Add half of the cranberry sauce and mix well. Shape into 1-inch meatballs. Place meatballs onto a parchment-lined baking sheet and bake at 400ºF until golden and cooked through, about 20-25 minutes. Once cooked, remove from the oven and brush with remaining cranberry sauce.
Enjoy!

Roasted Grape Crostini
2 cups red grapes
2 rosemary sprigs
1 baguette, sliced
Oil
Salt to taste
1 cup goat cheese, at room temperature
¼ cup chopped pistachios
2 tbsp honey (optional)

Preheat oven to 400ºF. To make roasted grapes, place grapes into a baking dish and add rosemary. Bake for 30-40 minutes or until grapes have softened. To make crostini, place baguette slices onto a nonstick pan or parchment lined baking sheet and drizzle with oil. Season with salt to taste. Bake until golden, about 6-8 minutes. To assemble crostini, spread goat cheese over each baguette slice and top with roasted grapes, pistachios and drizzle with honey.
Enjoy!

Pear & Blue Cheese Cups
1 store bought puff pastry sheet
3 pears, cored and sliced into thin wedges
¼ cup blue cheese
¼ cups walnuts, chopped
Honey (optional)
1 egg, beaten for egg wash

Preheat oven to 400ºF. Lightly grease a 12-cup muffin tin and set aside. Cut 12 even squares from the rolled out puff pastry sheet and place a square into each muffin cup. Lightly brush each puff pastry square with egg wash. Fill each cup with pears and bake until pastry is golden and puffed up, about 15-20 minutes. Top with blue cheese and walnuts and return to the oven until cheese has heated through and walnuts have toasted, about 3-5 minutes. To finish, drizzle with honey.
Enjoy!

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3 Easy Pie Recipes | Thanksgiving 2017

Homemade Pie Crust
Homemade Pumpkin Pie Spice
Thanksgiving Recipes
Holiday Recipes

Frequently Used & Favorite Items
Leaf Cookie Cutters

Pecan Pie
1 premade pie crust
2 ½ cups pecan halves
¼ cup butter, melted
1 cup corn syrup
½ cup brown sugar, packed
3 eggs
1 tsp vanilla extract
Salt to taste

In a large bowl, whisk together eggs, brown sugar, corn syrup and melted butter. Stir in pecans. Transfer mixture to pie shell and bake at 350ºF for 40-45 minutes, or until top is golden. If you find that the crust is browning too quickly, carefully tent a piece of aluminum foil over the top. Make sure the foil isn’t touching the pie filling. Allow pie to cool completely before serving.
Enjoy!

Apple Pie

1 premade pie crust
1 premade pie dough
7-8 granny smith apples, peeled, cored and chopped
½-¾ cup brown sugar, depending on sweetness of apples
2 tsp cinnamon
2 tbsp flour
1 egg, whisked (for egg wash)
1 tbsp sugar, for sprinkling (optional)

In a large bowl, coat apple slices with brown sugar, cinnamon and flour. Mix well. Pour apple mixture into pie shell and egg wash the visible pie dough. Top with rolled out pie dough and egg wash. Sprinkle over sugar and cut 2 holes in the top of the pie to allow steam to escape. Bake at 350ºF for 45-50 minutes, or until crust is golden and apples have softened.
Enjoy!

Spiced Maple Pumpkin Pie
1 premade deep dish pie shell
14 oz pumpkin purée, canned
2 eggs
½ cup brown sugar
½ cup whipping cream
2 tbsp sour cream
2 tbsp maple syrup
2 tbsp pumpkin pie spice (http://bit.ly/1W0Vi0x)
⅛ tsp cayenne (or to taste)
Salt to taste

In a large bowl, whisk all ingredients together. Pour into pie shell and bake at 350ºF for 40-45 minutes. Cool completely before serving.
Enjoy!

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Curried Cauliflower Soup | #Homemade

Soup Made Easy eBook Available Here

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Kitchen Essentials
Immersion Blender

Homemade Soup Recipes
Slow Cooker Recipes
Homemade Broth Recipes
#Meatless Monday Recipes

Frequently Used & Favorite Items

Curried Cauliflower
1 cauliflower head, cut into florets
3 carrots, diced
1 onion, finely diced
3 garlic cloves, minced
1 tsp ginger, freshly grated
2 tbsp curry powder
6 cups vegetable broth
1 can coconut milk
Oil
Salt and pepper to taste
¼ cup coconut yogurt to serve
Cilantro for garnish

On a parchment lined baking sheet, toss cauliflower and carrots with oil, salt & pepper and curry powder. Bake at 425ºF for 15-20 minutes, or until golden and tender. In a large Dutch oven over medium-high heat, add oil. Add onions and cook until softened. Add garlic and ginger and cook until fragrant. Add roasted cauliflower and carrots and cover with coconut milk and broth. Bring to a boil and reduce to a simmer. Cook for 5-10 minutes, or until vegetables have completely softened. Remove from heat and use an immersion blender to purée soup until smooth. Season with salt and pepper to taste.
Enjoy!

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Chicken Noodle Soup

Soup Made Easy eBook Available Here

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Homemade Soup Recipes
Slow Cooker Recipes
Classic Chicken Noodle Soup
Homemade Broth Recipes

Frequently Used & Favorite Items

Spicy Chicken Noodle Soup
1 onion, finely sliced
2 garlic cloves, minced
2 red peppers, finely sliced
2 tbsp ginger, freshly grated
2 tbsp red curry paste
2 red chilies, thinly sliced
4 cups chicken broth
1 can coconut milk
1 tbsp fish sauce
2 cups chicken, cooked and shredded
2 packages ramen noodles, flavour packets discarded
2 tbsp cilantro, chopped
1 lime, zest and juice
Green onion for garnish

Oil
Salt and pepper to taste

In a large pot over medium-high heat, add oil. Add onion and pepper and cook for 2-3 minutes, Add garlic, chili and ginger and cook until fragrant. Add curry paste, fish sauce, and chicken. Pour over coconut milk and broth. Bring to a boil and add noodles. Cook until noodles are tender and stir in parsley, lime zest and juice.
Enjoy!

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3 Homemade Broth Recipes

Soup Made Easy eBook Available Here

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Homemade Soup Recipes
Slow Cooker Recipes

Featured Recipes:
French Onion Soup
Smoky Corn Chowder
Loaded Baked Potato Soup
One Pot Mushroom Pasta
Mushroom Risotto
Cream of Mushroom Soup

Frequently Used & Favorite Items

Classic Chicken Broth
1 whole chicken or chicken carcass
4 carrots, roughly chopped
3 celery stalks, roughly chopped
3 onions, cut into quarters
10 parsley sprigs
1 garlic bulb, cut in half to expose cloves
1 bay leaf
2 tsp peppercorns
2 thyme sprigs
Salt to taste

Place all ingredients into a large Dutch oven or pot and cover with water Simmer for 2-3 hours. Season with salt and pepper to taste. Carefully, strain the broth and allow to cool. Once cooled completely, the fat will harden on the surface of the broth. If you do not want to use it, remove fat using a slotted spoon.
Enjoy!
*If using whole chicken, cooked chicken meat can be used in other recipes, so do not throw it away!

Mushroom Broth
2lb mixed mushrooms, roughly chopped (cremini, button, oyster, shiitake, porcini…)
1 onion, roughly chopped
1 celery stalk, roughly chopped
1 carrot, roughly chopped
1 garlic bulb, cut in half to expose cloves
3 thyme sprigs
5 parsley sprigs
1 bay leaf
1 tbsp soy sauce or tamari
2 tsp peppercorns
Salt to taste
oil

In a large Dutch oven over medium-high heat, add oil. Add mushrooms and onion to the pan and cook for 3-4 minutes, stirring occasionally. Add remaining ingredients to the pot and cover with 12 cups of water. Simmer for 1.5-2 hours. Season with salt and pepper to taste. Carefully, strain broth and allow to cool.
Enjoy!

Seafood Broth
3-4 cups shellfish shells (shrimp, crab, lobster, crawfish)
3 carrots, roughly chopped
3 onions, roughly chopped
2 celery stalks, roughly chopped
2 garlic cloves
½ cup white wine
2 tbsp tomato paste
1 bay leaf
2 thyme sprigs
10 parsley sprigs
2 tbsp fish sauce
2 tsp peppercorns
Salt to taste
Oil

In a large dutch oven or pot over medium-high heat, add oil. Add shells and sautée for 2-3 minutes. Add wine and cook for 1 minutes. Add onions, celery, carrots, garlic and tomato paste. Season with salt and pepper to taste, herbs and fish sauce. Cover with water and simmer for 1-2 hours. Carefully, strain the broth and allow to cool.
Enjoy!

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