Category Archives: Soups

Quick & Easy Potato Soup

Quick & Easy Potato Soup (Dairy Free)Whether it’s freezing outside or you just want some delicious comfort food you’ll love this Quick & Easy Potato Soup!  Unfortunately, not everyone has the time (or the desire) to spend hours and hours cooking a good homemade soup.  Fortunately, this one only takes an hour and is fabulous!  Also, it can be made completely dairy free, which is fabulous!  Not a lot of dairy free potato soup recipes!  Hope you enjoy it!

Ingredients:

3 Tbsp Butter (can use dairy free butter)

1 c chopped onion

3 c peeled, diced potatoes

3/4 c chopped celery

3/4 c grated carrots

2 tsp salt

1/8 tsp pepper

1/2 tsp parsley flakes

3 c chicken stock (could also use broth, any flavor would work)

Directions:

  1. Melt butter in large saucepan (I used the pot to avoid extra dishes).
  2. Add onion, saute until soft.
  3. Add in celery and saute for about a minute (doesn’t have to be exact, just helps with the flavor)
  4. Add stock, potatoes, carrots, salt, pepper and parsley flakes.
  5. Cook until all vegetables are tender.  Roughly 15-20 minutes.
  6. Enjoy!

Originally posted 2015-11-04 00:45:15.

Pilchards Tomato Curry and Stewed Pumpkin Mauritian Style

These two dishes can be eaten together in an Indian flour wrap or chapati. Best served with a spicy coriander and tomato chutney and/or some Indian pickles.

Pilchards Tomato Currypilchards curry

Ingredients

3 tbsp oil
1 medium onion, finely sliced
3-4 curry leaves
400g can of chopped tomatoes
400g can of Glenryck Pilchards in tomato sauce
1-2 medium green chilli, coarsely chopped
2 tbsp finely chopped spring onions
1 tsp curry powder
2-3 pinches of sugar
salt to taste

Directions:

1. Heat oil in a cooking pan and fry onion until lightly browned. Add in curry leaves and fry for 1-2 minutes.
2. Add chopped tomatoes. Cover and cook until simmering gently and a thin film of oil is visible on the surface. Stir in curry powder and sugar and cook for another 1-2 minutes.
3. Remove pilchard spine by gently cutting each fish in half along the sides and lifting spine off the flesh. Ensure no bones remain. Break into medium chunks and add to pan. Cover and cook for about 5-10 minutes.
4. Add salt to taste.
5. Sprinkle chopped green chilli and spring onions on top.

Stewed Pumpkin

Stewed Pumpkin 2

(Butternut Squash can be used as an alternative)

2-3 tbsp oil
½ medium onion, finely sliced
½ tsp of mustard seeds
4-6 small dried red chillies or 1 large, chopped dried red chilli
2-3 curry leaves
500g pumpkin, diced in small pieces
water
1-2 tbsp chopped coriander

1. Heat oil in a cooking pan and fry onion until lightly browned.
2. Add mustard seeds, curry leaves, and chillies. Fry for 1-2 minutes.
3. Add pumpkin and cook for 5-10 minutes, stirring gently to avoid burning.
4. Add in just enough water to cover mixture. Cover pan and allow to cook on a medium heat. Stir occasionally.
5. Once pumpkin has softened and water is almost evaporated (about 10-15 minutes), take pan off cooker and mash pumpkin.
6. Sprinkle chopped coriander on top.

Soul Meaning

Soul Meaning

  • ‘My name is Lucas Soul. Today, I died again. This is my fifteenth death in the last four hundred and fifty years.’
  • The Crovirs and the Bastians. Two races of immortals who have lived side by side with humans for millennia and been engaged in a bloody war since the very dawn of their existence. With the capacity to survive up to sixteen deaths, it was not until the late fourteenth century that they reached an uneasy truce, following a deadly plague that wiped out more than half of their numbers and made the majority of survivors infertile.
  • Soul is an outcast of both immortal societies. Born of a Bastian mother and a Crovir father, a half breed whose very existence is abhorred by the two races, he spends the first three hundred and fifty years of his life being chased and killed by the Hunters. One fall night in Boston, the Hunt starts again, resulting in Soul’s fifteenth death and triggering a chain of events that sends him on the run with Reid Hasley, a former US Marine and his human business partner of ten years. When a lead takes them to Washington DC and a biotechnology company with affiliations to the Crovirs, they cross the Atlantic to Europe, on the trail of a French scientist whose research seems intrinsically linked to the reason why the Hunters are after Soul again.
  • From Paris to Prague, their search for answers will lead them deep into the immortal societies and bring them face to face with someone from Soul’s past. Shocking secrets are uncovered and fresh allies come to the fore as they attempt to put a stop to a new and terrifying threat to both immortals and humans. Time is running out for Soul. Can he get to the truth before his seventeenth death, protect the ones he loves and prevent another immortal war?

About the Author

D. Starrling was born on the small island nation of Mauritius in the Indian Ocean and came to the UK at the age of twenty to study medicine. After five years of hard graft earning her MD and another five years working all of God’s hours as a Pediatrician, she decided it was time for a change and returned to her first love, writing. She lives in Warwickshire in the West Midlands, where she is busy writing the next installment in the series. She still practices medicine. AD Starrling is her pen name.

Book Details

  • 420 pages
  • Genre: Supernatural, Action Adventure, Thriller
  • Age: Adult
  • Available from: Amazon.com & other retailers
  • ASIN: B008L8IU8C

Review Excerpts

  • I loved this book. I was immediately drawn into the world of the Immortals that AD Starrling has created. You should definitely go pick it up and give it a read. If you like this genre at all, or even if you don’t, this is a new author that you will want to give a try.” Jessica Loves Books

Soul Meaning is a supernatural thriller that is jammed packed full of non-stop action. From the very first page, it draws the reader in. It immediately grabbed my attention and it continued till the very end. I was really surprised by how amazing Soul Meaning was.” Lunar Haven RD

Learn More!

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~ Goodreads ~ Wattpad ~ Newsletter

Originally posted 2014-11-12 10:52:04.

Quinoa Squash Soup: Hearty, Healthy and Yummy!

Check out this Quinoa Squash Soup!  Healthy, hearty and delicious!  It will definitely become one of your new go-to favorites!Quinoa Squash Soup: This hearty soup will warm you up and knock you out! All without unhealthy junk!

We all know authors can write, otherwise they wouldn’t be authors, right?  (See what I did there, haha)  Since we already have that bit of information, I like seeing what authors can cook!  Patricia Fry, author of the Klepto Cat Mysteries has brought us a fantabulous Quinoa Squash Soup recipe, which seems perfect since here in Arkansas and Oklahoma, Spring seems to be a little confused.

Quinoa Squash Soup

Patricia Fry just released two more books in her Klepto Cat Mystery series and we’ll share a little more about that below the recipe!  While I haven’t read them yet (my reading has been seriously neglected for a while), the books sound wonderful!  I was initially not interested as I’m not a cat person and I honestly thought they were cat detectives.  After reading a little more about them, I’m pleased to realize I was wrong and will probably be picking up a book or two to read soon!

In the meantime, I’ll be trying out this wonderful recipe that is absolutely perfect comfort food for curling up with a good mystery novel!  Soup first, then off to my kindle to unravel the Klepto Cat Mysteries!

Quinoa Squash Soup

  • 1 cup cooked quinoa
  • 1 can crushed tomatoes
  • 1 cup water
  • 1 cup or more of fresh spinach
  • 1 cup or so of sliced yellow squash
  • 1 cup or so of coarsely shredded cabbage
  • cubed cooked chicken (optional)
  • Salt and pepper to taste

Directions:

  1. Cook the quinoa according to package directions. Set aside. (Or you can add the uncooked quinoa to the soup and simmer a little longer.)
  2. Combine crushed tomatoes, water and vegetables and simmer until the veggies are done to your pleasure.
  3. Add the cooked quinoa and chicken (optional), salt and pepper.

Enjoy and be healthy,

                       Patricia Fry

The Klepto Cat Mystery series continues to grow. Book 27, Secrets, Trickery, and Meows, debuted in February and left readers hanging from a cliff. The ImPAWssible Mission(published March 19) provides the startling conclusion to the current mystery.

In Secrets, Trickery, and Meows, Rags discovers clues to a long-forgotten 70-year-old crime. The Ivey family is still in Colorado when strange threats appear out of nowhere. The family is baffled by the appearance of exquisite vintage jewelry and they become tangled in a web of mystery and suspense. But there are more questions than answers as the case and the clues and the danger seem to follow the Iveys back to California.

In The ImPAWssible Mission, the focus is still on the jewelry from the 70-year-old robbery. Who took it, who has it, who does it belong to? Follow Rags and his humans as they uncover long-held secrets in some of the most unexpected places and meet the people who harbor them. As the mystery unfolds, Rags continues to lead the charge to some startling discoveries and toward a most shocking conclusion.

Other Author Recipes:

Rice Pudding from Author Vickie Hall

Chocolate Torte from Author Julie Coulter Bellon

 Biscoff Nutella Cheesecake by Author Jennings Wright

Maryland Party Cheesecake from Author Helen Smith

Raspberry Almond Delight from Author Charlotte Young

Coconut Lime Chicken Soup Recipe

CocoLimeCK

 

My Foodie Penpal outdid herself this month!  She sent me this recipe and almost everything to make it…  I’m not going to lie, normally this isn’t something I would make.   I’m not a coconut fan, I’d never had coconut milk, and honestly I would be intimidated by the name.  Sounds like something way too fancy for me to make!  However, since I had everything and HATE figuring out what to do for dinner, I went for it.  I am SO glad I did!!!

If you haven’t tried coconut milk, it’s really good!  Even though I don’t really like coconut…  Cheryl has officially made me believe that if I get stuck on an island I could indeed deal with the coconut milk!  Yay, I won’t starve!  (I’m not a big seafood fan, LOL)  Now I just have to figure out how to open them and remember!  LOL.

Cheryl pointed out that this recipe is very versatile, so feel free to modify it!  Also, I loved it so much that I ended up eating some of the leftovers for breakfast the next day.  I tried it cold—> still AMAZING!!!  So this soup really can be served hot OR cold!

Anyway, the recipe is courtesy of Miss Cheryl from Florida and her awesome July Foodie Penpal Box 2013.  A HUGE thank you, Mrs. Cheryl, because the soup is amazing and one of my new favorites!!!

Ingredients:

1/2 pkg dried flat rice noodles

3 1/2 cups GF chicken broth

1 1/2″ piece of ginger, sliced

1 (13oz) can coconut milk (full fat is better, but can use light)

2 chicken breasts, thinly sliced

6 Tbsp lime juice

3 Tbsp fish sauce

2 tsp brown sugar

1/2-1 jalapeno, thinly sliced OR 5-10 jarred jalapenos chopped

1/2 cup fresh cilantro leaves, coarsely chopped

Directions:

Break noodles into thirds (a little bigger than bite size), then prepare

noodles according to package. Drain and set aside.

In a large pot, bring broth and ginger to a boil. Cover, reduce heat and

simmer for 10 minutes then add coconut milk and chicken.

Once chicken is completely cooked (about 5 minutes), add the remaining

ingredients and simmer another 10 mintues. Season to taste with salt if

necessary.

Add noodles just before serving.

Originally posted 2013-07-27 08:00:01.

Yummy Italian Soup

Yummy Italian SoupHey Everyone!  With this lovely *speaking with sarcasm* cold weather, there is nothing like a good soup to warm you up!  I love the good old traditional stew, but Chief Zoo Keeper gets tired of it so I thought I’d do something new.  Try it out, you’ll love it!!!

1 pkg kielbasa sausage links
5 c beef broth
1 c water
2 c cooked carrots
1 white onion, chopped
2 tbsp minced garlic
3 cans diced tomatoes
2 c macaroni
1/2 tsp dried oregano
2 c squash/zucchini
3 tbsp parsley
*feel free to add peas if you’d like, I think they’d go great!

Saute onion until it is almost done then add in sausage and continue to saute.  When sausage looks like it’s almost done, add in minced garlic.  This whole process just takes about 5 minutes total.

Pour in broth and turn burner, add water and tomatoes.

Add oregano and parsley.

Let come to a boil then add carrots.

After about 5 minutes, add in squash/zuchini and macaroni.

When macaroni is cooked through, you are ready to eat and enjoy!

Originally posted 2013-01-19 06:00:00.

Beef Cabbage Stew & Daregal Fresh Frozen Herbs

Scroll Down for the Giveaway!

HerbCollage
I received a sampler of Daregal Gourmet fresh frozen herbs to review as a part of a Blog Friendly PR campaign. All opinions are my own and no compensation was received.

My Thoughts

I LOVE using fresh herbs, the flavor is so much better than dried and is much easier to get out!  The only problem is, much like the cilantro in the picture above, we never manage to use them all before they go bad.  I hate wasting good herbs and money!  Daregal Gourmet Amazon store provides fresh frozen herbs that are frozen so that you get the fresh herbage without having to worry about them ruining!

Chief Zoo Keeper utilized some of the herbs in some dishes that he normally uses dried herbs in and was super pleased with the result.  They were also used in the recipe below.  The flavor of the herbs brought much more to the meal than the dried herbs had used.  It was like using fresh herbs, only we weren’t worrying about them ruining!  I am particularly pleased with the cilantro and the garlic.  The cilantro because I love it and don’t get to have it very often, as Chief isn’t a fan.

We always have bottles of minced garlic on hand as the Louisiana in my husband means there is garlic in almost everything.  We don’t use fresh because it’s just not very convenient and we were convinced that the minced garlic was the same, until now!  I’m now hoping that they sell the garlic in bulk because the flavor was so much more amazing!  The flavor was spot on for fresh garlic and it made the dish way better!

Conversion

To convert your recipe to frozen, use a 1:3 ratio.

For every 1 measure of dried, use 3 of frozen.

The Recipe: Beef Cabbage Stew

 Beef Cabbage Stew

Print Recipe
Italian Beef Cabbage Stew
This is an amazingly good soup! Your whole family is sure to love it! You can add in kidney beans and corn also. It's great all on it's own but it also goes well on macaroni noodles or rice!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Brown ground meat and drain.
  2. Place meat in a stew pot, add in onion, celery, carrots, garlic, tomatoes, tomato sauce, broth and herbs.
  3. Boil for 30 minutes then turn down to a simmer for an additional 30 minutes.
  4. Add in cabbage and green beans. Simmer an additional 30 minutes and enjoy!
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Get Your Herbs

Daregal Gourmet herbs are available on Amazon.com and in the Northeast region at Stop n Shop, Giant Landover, Shaws and coming soon to Price Chopper.

Which Daregal Fresh Frozen Herb are you ready to try???

 

Ghosts-Goblins-Giveaway-Hop

One lucky winner will receive a $25 gift certificate to iGadgetMall.com

This giveaway is in no way sponsored by the retailer.

$25 igadget mall gift card giveaway Ends 11-6

 

 

Ghosts & Goblins Giveaway Hop

Welcome to the Ghosts & Goblins Giveaway Hop brought to you by The Hopping Bloggers!

Hosted By: Mama’s Geeky & Women and Their Pretties

Co-Hosted By: Teacups and Fairy Tales

Each giveaway has a value of a minimum of $15, however some are worth much more. Be sure to enter to win all of them because there is no limit to how many you can win. GOOD LUCK!

Chicken & Bok Choy Recipe

Chicken&BokChoyLet me just start with, the soup is great.  Light but filling, my favorite combination now that I’m on a health kick better me journey.  Anyway, you could easily do it with veggie stock and leave out the chicken to make it vegan, I’d suggest using something such as white beans to replace the chicken so you don’t lose out on protein.  I made egg rolls to go with it (not gonna lie they were store bought) and they went great together, even though this isn’t an Asian soup.  There is a lot of chopping, but the soup is super easy.  All the ingredients could be chopped in advance if you need to throw it together quickly.

Chicken & Bok Choy Soup

Ingredients:

  • 1 tbsp veg oil
  • 1 yellow onion, diced
  • 2 cloves garlic minced
  • 6 c chicken broth
  • 6 sm potatoes, diced (I used red)
  • 1 bok choy w leaves, chopped
  • 3 stalks celery, chopped
  • 2 lg carrots, chopped
  • 2 boneless chicken breasts, chopped
  1. Cook chicken and set aside.  You could easily use leftover chicken.
  2. Saute onion and garlic.
  3. Add broth, potatoes, carrots, bok choy and celery.
  4. Bring to a boil. (if you want, you can turn it off for a sec and skim off the oil.  Then start boiling again before going to the next step.)
  5. Reduce heat and simmer until veggies are slightly tender.
  6. Add chicken and continue to cook.

I’d love to hear your thoughts, tips and modifications.

Please leave them below!

 

Healthy Barley Stew Recipe

Healhty Barley Stew

This yummy recipe has a mild flavor and is great paired with jalapeno cornbread!  The addition of a little spice makes it absolutely perfect. If you aren’t up for it, but want a little spice add a little extra cayenne pepper to yours.

Healthy Barley Stew

Ingredients:

  • 1 cup instant barley
  • 4 cups water
  • 2 whole bay leaves
  • 3 med onions
  • 2 med celery stalks
  • 1 med bell pepper (any color works)
  • 2 med cloves garlic
  • 1 tbsp canola oil
  • 4 oz ground meat (we used turkey)
  • 2 14.5 oz cans diced toms
  • 1 tsp sat
  • 1/2 tsp ground cayenne pepper
  • 1 1/2 tsp dried oregano
  • 1 tsp black pepper

Directions:

  1. Rinse barley under cold water.
  2. In a med pot over high heat, bring barley, water and bay leaves to a boil. Reduce heat to low and cover.  Cook barley until tender and water is absorbed, about 20-30 minutes.
  3. Set aside.
  4. Dice onions, celery and bell pepper.  Mince garlic.
  5. In a large pot, heat pan over medium high heat.  When pan is heated, add oil.
  6. When oil is hot, saute onions, celery and bell pepper.  Add minced garlic when veggies are almost translucent add garlic and saute an additional 1 minute.
  7. Add ground meat and spices then cook until browned. Drain and return to pan.
  8. Add tomatoes and bring to a simmer.
  9. Cover and reduce heat.  Cook at a low simmer for 15 minutes.
  10. Add cooked barley to mixture.  Stir to combine.  Add water or beef broth if necessary.  ook over low heat to blend flavors, about 5-10 minutes more.
  11. Remove bay leaves and serve.

*Barley can be cooked up to two days in advance.

*If you’d like a vegan option, use pinto or black beans, rinsed and drained, in place of meat

* Could use cooked rice instead of barley

I’d love to hear your thoughts and modifications!

Please leave them in the comment section.