onion

Coconut Vegetable Soup

Now that we have a lactose-intolerant child in the family, I have had to revamp our menu quite a bit, obviously. Soup is still my favourite way to get kids to eat their vegetables, and here is a family favourite that has shown up a few times on the menu.

Download a 4"x6" recipe card version.

Coconut Vegetable Soup

Makes about 12 cups.

3 c. chicken stock
1 can (13 oz.) lite coconut milk
1 med. onion, chopped
3-4 celery sticks, chopped
3-4 lg. carrots, chopped
2 med. potatoes, diced in ½” cubes
½ pkg. (4 patties) instant noodles
2 tsp. celtic sea salt
½ tsp. oregano
pepper, to taste
shredded cheddar or cilantro sprigs for garnish (optional)

In a large pot, place stock, coconut milk, vegetables, 1 ½ tsp. salt and oregano. Cook on MEDIUM until vegetables are crisp-tender.

Meanwhile, prepare noodles by boiling enough water to cover them (don’t put them in yet!; about 4-6 cups) with ½ tsp. salt in medium saucepan. Add noodles and cook for approximately 1-2 minutes. Move to soup pot with slotted pasta spoon.

Pepper to taste, ladle into bowls and add garnish.

Optional Variation: Add 1 c. cooked diced chicken into the soup for an even heartier meal.

Enjoy!

Mo' Soup?!

A smooth Red Lentil Soup with instructions for the crock pot or stove top method.

Fancy Turkey and Feta Casserole

Something a little tasty, and a little special, to use up those turkey leftovers.

There's nothing better than true love--unless, of course, it's a mutton, lettuce, and tomato sandwich...

There's nothing better than true love--unless, of course, it's a mutton, lettuce, and tomato sandwich...

Fast and easy recipes for Cheesy Garlic Bread, Tuna and Cheese Melts, and Cheesy Tomato Bread on sprouted grain bread.

Good Ol' Mulligan Stew

I haven't shared any soups with you for a while, have I? I've been experimenting with a few new ones, lately--some worth sharing, some not. Today, I've decided to post one of the "sharing" ones.

Believe it or not, I had never made Mulligatawny Soup before a few weeks ago, although my memory of Chef Richard's version (at the Black Knight Inn in Red Deer) was mouth-watering.

Although I started with the recipe from the Company's Coming cookbook Soups & Sandwiches, I have altered it significantly to adjust for personal tastes, as well as to disguise onions from picky eaters amongst my children. I took out the flour and decided to blend it to thicken the soup, instead. I am not sure if the "true-blue" version is supposed to be thicker than this or not--but this tastes delicious, anyway.

Bon appétit!

Mulligatawny Soup
Makes about 8 cups.

2 tbsp. extra-virgin olive oil
2 tbsp. raw, organic butter
2 medium onions, chopped
3 cloves garlic, minced
2 tbsp. curry paste (I used 1 tbsp. each mild and hot to make medium)
3 medium apples, washed and diced
3 medium carrots, peeled and chopped
3/4 tsp. sea salt
1/8 tsp. fresh-ground pepper
6 cups homemade chicken stock
2 cups cubed cooked chicken
2 cups cooked Basic Brown Rice
1/2 cup heavy cream (preferably raw & organic)

In a large saucepan, melt butter and olive oil together, then add onions and garlic. Sauté until onions are soft and clear, then add curry paste, apples, carrots, sea salt, and pepper. Stir-fry for another minute or two, until apples soften, then add chicken stock. Cover and simmer for 10-15 minutes until carrots are soft. Remove from heat and blend right in pot with a hand-held blender (or allow to cool slightly and run through a blender in batches, then return to pot).

Add cooked chicken, cooked rice, and cream. Heat through on low and serve immediately.

Goes well with sprouted-grain toast and butter or salad.

As a kid, I had the Hoyt Axton song "Fearless the Wonder Dog" memorized, thinking it was one of the funniest things ever. Thanks to the line from the song that made up this post's title, every time I think about this soup the song becomes lodged in my brain, somewhere right behind my left ear, for about 2.5 days. I was unable to find the lyrics on the internet anywhere, so here, to the best of my memory, they are.

Fearless the Wonder Dog
Hoyt Axton

Fearless the Wonder Dog is a very friend of mine.
He can't dance, he can't sing, but he will eat most anything.

Peanuts and popcorn and cracker jacks
and candy apples, too
Cinnamon toast and celery
and good ol' Mulligan stew,
Oh! Fearless the wonder dog is a very friend of mine!

Fearless the Wonder Dog is an elephant or bat
He can be a honey bee, or Honey, he can be a cat!

Lion or black bear or kangaroo,
Unicorn or deer
If you want to see him change
Just step over here.
Oh! Fearless the Wonder Dog is a very friend of mine!

*bows* Thank you, thank you!

Caramelized Onion & Garlic Portabellas, Fancy Scrambled Eggs

Caramelized Onion & Garlic Portabellas, Fancy Scrambled Eggs

Delicious low-carb sauteed mushrooms, or a tweaked version of scrambled eggs suitable for brunch--or lunch!

Sweet & Sour Meatballs

This is one of my kids' favourite meals.

This and That, plus Cream of Potato Soup

Today, I had Naomi and her youngest daughter, Mikayla, over for lunch. (Hi, Naomi!) Lots of fun. It was short, but it was nice to have someone to visit with, even for an hour. Now that Jason is working at DMI, it means that I am vehicle-less during the day again, and it is easy to feel house-bound. It hasn't been too bad, since it has been summer and we can still get outside to play and go for walks, etc., but come winter it could get interesting. Hopefully we will be able to either afford a second vehicle by then, or find someone for Jason to carpool with a few days a week.

I have also been busy getting class outlines together for the scrapbooking classes I will be teaching at Scrap Away this fall. Scrap Away is the weekend event the Baptist Church puts on, which I was able to attend this spring. They have decided to move it to the fall, and Amanda and I are teaching classes at it. I am really looking forward to it, although I was a bit stressed trying to get all my information in, since I thought I had more time than I actually did. However, it's done, it's in, and I can breathe easier now. The Scrap Away link is where Amanda and I will be posting our class information and projects, so if it's not working yet when you try it, try again a little later to see what we'll be up to.

Anyhoo, as a final bonus (before I go get to work on the Scrap Away site), I'd like to post the soup recipe I made at lunch today. This is a super-yummy soup that everyone I've served it to likes--even my vegetarian grandparents! (Although I'm not sure if it dampened their enjoyment or not when I told them it was made with chicken stock. Homemade stock is really key for great-tasting soups. I'll post a recipe for that another time.)

Cream of Potato Soup

Serves 8.

2 tbsp. butter
2 tbsp. extra-virgin olive oil
2 med. onions, chopped
4 cloves garlic, minced
1 tsp. cumin seeds
8 med. potatoes, peeled and diced into small chunks
3 carrots, peeled and chopped
8 cups homemade chicken stock
1 tbsp. Celtic sea salt
1 cup heavy or whipping cream
fresh ground black pepper, to taste

In a large pot, sauté onions in butter and olive oil over medium-low heat until soft. Add garlic and cumin seeds and sauté for another minute or two, then add potatoes, carrots, stock, and sea salt. Cook over medium heat until vegetables are tender, about 20 minutes. Turn off heat and blend in pot using hand-held blender, or run through a blender in batches and return to pot. Add cream and pepper, and serve immediately.