Souped up Chicken Noodle

This soup was inspired by a classic chicken noodle soup. With a few extra twists, this soup was a yummy meal for a cold night.


Start with your prep:
-cube one small zucchini, dice one medium red onion, dice a few button mushrooms, slice a few small carrots, green beans, two celeries and set aside.
- prep a medium pot for poaching your chicken. So put onion, with peel, garlic cloves, salt, hot peppers, carrot peelings... And chicken. Cover with water and simmer for 10 minutes. Allow to cool, set aside. Reserve poaching broth.
-In your soup pot, heat up olive oil then saute your onion, garlic, zucchini and mushrooms for 5 minutes. Remove with a slotted spoon, then add carrot and celery. Saute for 5 minutes, then add 2 cups chicken stock and strain poaching stock right into the soup. Simmer for 20 minutes.
- Next add green beans, and a small shaped pasta, fresh dill sprigs. Cook for 5 more minutes or until beans are cooked and pasta is al dente.
- Finally add your zucchini mix, the chopped chicken, a handful of fresh baby spinach and season with salt and pepper.

Moolicious!

Spaghetti and Shrimpballs with Mussels

Oh so delish. It may seem like this dish is complex but really it isn't and it's the type of thing you'd get in a restaurant for 30.00$. It made date night at home extra special.

Prep first: boil your spaghetti noodles and set aside. Clean your mussels and discard any open or cracked ones. Set aside.

For the Shrimpballs:
In a food processor, pulse together a bag of clean, thawed shrimp with 3 cloves garlic, small handful cilantro, salt pepper and bread crumbs until the mixture has the consistency of ground beef. Set in a bowl and refrigerate until ready to make balls.

For the broth:
In a soup pot, heat up olive oil and lightly fry a shallot and 5-6 cloves of minced garlic.
Deglaze the pot with a cup of white wine and bring to a simmer.
Add a cube of garlic stock, a cup of strained tomato liquid and a bottle of clam juice.
Add about a cup of water with a sprinkle of salt and pepper, a piece of lemon, a bunch of basil and bring to a simmer. Cover and simmer for 20 minutes.

Now for cooking the shrimpballs: form your balls about golf size, and set on a plate. Once they are all made, place in your broth and cook for 6 minutes or so. Remove.
Next add mussels to the broth, cover and cook for 8 minutes until they open.

Ready to eat? Place some noodles in a bowl, with a few shrimpballs and pour the hot broth and mussels over top. Sprinkle a few basil leaves and parm cheese over top.


Moolicious!

Leek Potage

I think potage just sounds fancier, but basically this is a savory leek soup with bacon and white wine to give it a lot more depth. Perfect for date night. Enjoy.

1. Slice and clean the white parts of 5 leeks. Set aside.
2. Chop up about 4 slices of bacon and sizzle it up in your soup pot until crisp. Remove and set aside.
3. Add the leeks, 2 diced potatoes and 5 cloves minced garlic, salt and pepper. Saute until softened about 10 minutes.
4. Next add about half a cup of white wine, about 1 cup carrot juice (I used Bolthouse Farms brand) and a box of chicken stock. Grate a bit of fresh ginger if you have on hand. Bring to a simmer and leave it for 30 minutes
5. Finally, blend the mixture so that it's creamy and thick. I used a handy hand held mixer, but you can slowly do it in a blender. Season with salt and pepper. Add the bacon.


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Veggiesangna

This lasagna was created because Mike wanted his meatballs served on the side, so my wifely duty was to make this possible. It was delicious and full of veggies and cheese, perfect when accompanied by a side of Italian inspired meatballs. Enjoy.

For a quick sauce, I used about 2 cups liquid tomatoes, mixed with pesto and minced garlic. You may only need a cup as you layer and the rest was used for my meatballs.

Cook your green spinach noodles to al dente about 5 minutes and set aside.

For the veggies: saute 2 cleaned and chopped leeks in oil with 2 cloves minced garlic for about 8 minutes then add half a bag chopped fresh spinach and let it wilt. Remove from heat and add a container of ricotta cheese, salt and pepper. Set aside. At this point you can add some more veg if you want, I
used some frozen peas and corn.

Grate about a cup of mozzarella cheese. Set aside.

Now that you're ready, it's layering time. Prep your lasagna dish with a drizzle of oil, some sauce and then layer with noodles, leek mixture and some sauce. Repeat until no noodles remain and then top with your mozzarella. Bake for 35 minutes at 350.


Moolicious!!!

Turkey Meatball and White Bean Soup

Yummy soup for a hot September day...This hearty and healthy soup is a blend of minestrone, Italian wedding soup and a classic chicken noodle. Whatever the inspiration, it turned out great.

For the meatballs:
- you'll need two pounds or so of ground turkey. Add a pinch of rosemary, a tsp garlic powder, salt and pepper, a handful of bread crumbs and mix well. Form into golf ball sized meatballs and bake at 350 for 40 minutes.

- next, heat your soup pot with olive oil and saute 5 cloves of garlic, minced and 1 shallot, minced and 3/4 cup barley for two minutes.
- add 1 box of chicken or turkey stock, and about 2 cups boiling water, and 2 stalks chopped celery. Simmer to cook the barley, about 30 minutes.
- with about 8 minutes remaining, add about a cup of your favorite frozen tortellini, a can of small white navy beans and a bag of spinach and the baked meatballs.
- season with salt and pepper, ladle and enjoy.


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Bachelorette's Almond-Raspberry Cake

Julie made this cake pre-wedding, with peaches instead of raspberries and it has inspired me to combine my two favorite dessert loves; almond and raspberries. The recipe calls for a whipped cream and peach topping, but I left those out. I hounded her for the recipe, so I can't take full credit. Thanks Julie Poolie! I will think of you after biting into my third, fourth and fifth piece...

You'll need: 6 eggs, separated, 1/4 tsp cream of tartar, 1 cup sugar, 1/2 cup flour, 1 cup ground almonds, 1/2 tsp almond extract, 1/2 tsp salt, 1/2 cup unsalted butter, melted , container of fresh raspberries and sliced almonds for the top.

Preheat oven to 325.
1. Grease bottom of a 9 inch spring form pan and lay with parchment paper.
2. Beat egg whites with cream of tartar until stiff peaks form and then slowly add in 1/4 cup sugar. Set aside.
3. In another large bowl, beat egg yolks with the rest of the sugar (3/4 cups)
4. With a spatula, stir in the ground almonds, flour, salt, almond extract and butter and then gently fold in the egg whites.
5. Pour half the batter in the pan followed by a layer of raspberries and then top with the remaining batter. Sprinkle enough sliced almonds to cover the top and bake for about an hour.

Moolicious

Labour Day Muesli

This has been my summer go-to breakfast, lunch or post work out snack. Today, I made it along-side a half bagel with cream cheese and smoked salmon spread. We enjoyed it after a tough Labour Day hike up Mount Royal. It's great because you can use any kind of fruit you have on hand.
In your bowl, put a handful of large rolled oats, about 1/4 cup plain yogurt, dollop of grape jelly, a few sliced grapes, strawberries, red raspberries, half a banana, a drop of milk, a drizzle of honey and a sprinkling of sliced almonds. Mix together and let the oats soak for a few minutes. Enjoy.


Moolicious

Thanksgiving Shepherds Pie

Ooooh lala, this was so good. I feel that I made something like this before. I really can't take credit for it...credit is owed to the flavors of Thanksgiving all in one casserole dish. Pour your favorite hot gravy over the top and you will make this again and again. Easy, leftovers and so Moolicious.

1. Start by browning up some ground turkey or chicken with a diced onion and add your spices and herbs; anything that reminds you of Thanksgiving... Dash of sage, thyme, dry oregano, basil... Then add meat to your casserole dish with about 1/2 cup chicken stock and 1/2 cup frozen peas poured over-top and a sprinkle of frozen corn niblets if you have on hand.
2. Next boil some sliced carrots for ten minutes and put them over the peas.
3. Finally boil a blend of potatoes (2 small) and one sweet potato diced for ten minutes, then mash, adding butter and a splash of milk. Add to the top and spread evenly.
4. For the stuffing crust, fry one minced celery stalk with olive oil and a sprinkling of bread crumbs and add a dash of sage and thyme, then sprinkle over the casserole.
5. Bake at 350 for about 40 minutes until top gets golden brown.



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Picnicking Prosciutto Sandwhiches

We had prosciutto sandwiches on our first picnic together years ago so I always make them when we want to dine, al fresco. Enjoy.

You'll need:
A package of prosciutto (the canadian is better in our opinion; less fat, tastier), arugula, sliced provolone, fresh Italian tomatoes, pesto, olive oil, salt and pepper and a fresh baguette.
Slice the baguette to open then spread pesto on both sides, followed by a layer of prosciutto, tomato, cheese and top with arugula and olive oil, salt and pepper.


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Tempting Ten Minute Stew

I thought of stew the other day and had a hankering ever since. So to welcome the weekend and the fall, I threw this together, saving lots of time***..and boy was it delicious. I say ten minutes because that's about all it takes to get the ingredients ready. Once it goes in the oven, just forget about it...which will be pretty hard because it smells soooo good! Enjoy.

You'll need:
- One onion, diced
- 5 plump cloves of garlic, minced
- Herbs: dash of thyme and rosemary, a bay leaf, a tsp dry oregano and basil
- about 1/3 cup cornstarch
- About 2 lbs stewing beef (already cubed and ready to go) ***
- Handful baby carrots***
- Handful green beans
- Liquids: 1 1/2 cups boiling beef broth, half cup red wine.
- 3 Italian tomatoes, diced
-half a package of onion soup mix***
- about 2 cups kale, bite sized pieces
- half a package of gnocci***
- bunch of chopped, fresh dill and green onions for the finish.

1. Preheat oven to 325
2. Heat up olive oil and add onion, garlic, herbs and meat for 4-5 minutes, saute.
3. Add baby carrots, beans, cornstarch and stir so that the cornstarch thickens.
4. Add liquids, tomatoes, dill and wait for a simmer, then pop it in the oven for an hour and a half.
5. With about 20 minutes remaining, add kale and gnocci. When done, top with more dill and green onions. Serve with a baguette if you wish!


Moolicious!

Moolicious Chicken Enchiladas

It's great when chicken breasts are on sale and you stock up, but there's only so much bbqed chicken you can eat so here's a new and fool-proof way to use it up. Enjoy.
I made enough for two plus leftovers for lunches.
You'll need:

-2 chicken breasts, thinly sliced
-1/2 fennel bulb diced
-1/2 an onion diced
-1/2 tsp thyme, oregano, red pepper flakes
-3 cloves garlic minced
-liquids: 1/4 cup tomato juice and 1/4 cup water and juice from one lemon
-3 tomatoes diced
-3 scallions chopped
-handful of sliced green olives
-5-6 diced pepperoncini peppers
-5 regular sized tortillas
-topping to reserve: about 2 cups jalapeno havarti or cheddar and scallions.

Okay, step by step:
1. Heat your frying pan with oil and saute fennel, garlic and onion for two minutes, then add the chicken and season with salt, pepper and
herb mix.
2. Add liquids and bring to a simmer, put on low and cook, covered for about 5-7 minutes.
3. Remove from heat, add olives and pepperoncini and strain over a bowl, reserving the liquids for later.
4. Preheat oven to 375
5. With your fingers, shred the chicken into small bits and then spread each tortilla with the mixture and roll up, then place in your baking dish seam side down in a row.
6. Top with tomato and onion mix and pour the liquid over the top followed by a blanket of grated cheese.
7. Bake for about 30 minutes, top with green scallions and enjoy.


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Cheesy Baked Polenta

This is a nice side dish that can be eaten in any season. First off, prep all of your ingredients and it will come together in no time.

Grate some sharp cheddar, chop two green onions, wash a handful of baby onion sprouts, chop two huge cloves of garlic, slice a tube of polenta into quarter inch pieces.

Now, preheat oven to 375.
Drizzle olive oil into a square baking dish, as shown, and place the polenta overlapping in three rows.
Drizzle with olive oil and season with salt and pepper, minced garlic, green onion, the sprouts, and sprinkle the cheese over top.
Bake for about 45 minutes...


Moolicious!