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Soup’s on!

Soup’s on in my kitchen no matter what season, and it is easy to make and cheap to make as well.

I love chicken noodle soup as it is my comfort food, served with/without crackers or baguette bread! The soup also stands perfect alone. I find using leftover pre-cooked chicken is the best for flavor and then adding the broth.

It is my mother’s recipe. No matter how hard of a day I have at work, or a hard run, having some chicken soup makes me feel better.  I am told I make a mean soup!

Christine Blanchette’s Homemade Chicken Noodle Soup

Ingredients: 

Chicken pieces.

1 container of Chicken Broth

2 whole carrots

1 small onion

6-8 white mushrooms

Pepper

Pasta – your favorite noodle shape

Directions:

I use left over chicken pieces from a pre-ready cooked chicken.

Take a medium sized pot and cook the whole pre cooked chicken carcass in boiling water

Remove from the water the carcass, and remove the chicken pieces

Add chicken broth

Cut carrots into small pieces

Cut onion into small pieces

Cut mushrooms into small pieces

Add the vegetables to the soup

Add about a handful of pasta or enough to make it thick

Add lots of black ground pepper or to taste

You add whatever other vegetables.

Serves 6 depending on how much you like

Serve and enjoy!

 

 

Toronto eatin’: leftover turkey soup

Let’s be honest — you can only eat leftover Christmas dinner for a few days before it makes you want to throw up. Even a good turkey sandwich only goes so far. Instead, why not put some turkey aside to make something different. A good turkey soup is perfect for lunches or dinners, and excellent on a cold winter day.

The recipe I’m going to share is for a chicken vegetable soup I make on a regular basis. Just swap our turkey for chicken and you are good to go!

Start by sautéing garlic and a chopped onion in a large pot. Add in chopped vegetables of your choice (carrots, mushrooms, celery). Stir for a few minutes. Add canned corn and green beans. Pour in two cups of chicken broth and some pepper and salt to taste. Since the turkey will already be cooked, add it in last. Shred it up before putting it in the soup.

If you want to make it more of a Minestrone soup, you can add a can of tomatoes. Boil for 15-30 minutes, or until the vegetables are cooked.

In a separate pot, cook a cup of rice. When you are ready to serve the soup, warm it up with a few spoonfuls of rice. By cooking the rice separately, you avoid the starchiness of the liquid. You can substitute rice with potatoes or macaroni noodles, but the cooking process should still be the same.

Toronto drinkin’: signature holiday cocktails

I went to a holiday party the other weekend and the hosts served a signature cocktail.

A signature cocktail adds a lot of class to a get together, especially when that party is BYOB. It’s a nice touch that shows the host was thinking about their guests. It adds class to a simple party. These signature cocktails are also fun to make and will fill you with pride when friends and family ask for seconds. Here are some simple, easy cocktails you can make for your holiday parties this weekend:

Mulled Wine: Why serve plain old wine when you could serve a holiday delicacy like mulled wine. The beverage warms the soul from the inside out! It’s ten times better than regular sangria. Combine one bottle of red wine, 1/4 cup of brandy, 1/4 cup of honey, one orange, two stars of anise, eight cloves and two cinnamon sticks.

Juniper Champaign: Champaign is nice, but it can sometimes have a bit of a funny aftertaste. Juniper syrup is a lovely addition to any cocktail. Simply mix together juniper berries, orange zest, cardamom, and half a cup of water and half a cup of sugar. Boil and let cool. Add a squirt of juniper syrup and a fresh pine sprig for a festive, celebratory beverage.

Cranberry Mule: This twist on a classic is perfect for afternoon cocktail. Combine equal parts cranberry juice and vodka. Add ginger beer, lime juice, and some cranberries to garnish. This drink is sweet, but packs a punch.

Orange gin martini: Not every drink has to have cranberry. Try adding some one and a half ounces of blood orange juice, half an ounce of Campari, a dash of vermouth, and one and a half ounces of gin. Mis together in a cocktail shaker with some ice and pour in a martini glass with a sugared rim.

Coconut warmer: Sure, you can serve the typical hot chocolate or eggnog, but why not create a new concoction? Mix an even amount of coconut and whole milk together with two to three teaspoons of hot chocolate powder (or homemade chocolate syrup). Heat up and stir in one and a half ounces of rum. Top with coconut whipped cream and chocolate shavings.

What are your favourite signature cocktails? Let us know in the comments below! 

Toronto eatin’: easy cauliflower ‘fried rice’

If you feel like you’ve been eating badly this holiday season and you want to ‘lighten up’ your dinner menu, there are many great alternatives to dishes that contain rice. In some homes, rice is a staple and in others it is avoided at all costs. Cauliflower fried rice will make you feel less guilty, but still fill you up. Personally, mashed cauliflower or cauliflower mac and cheese is a favourite of mine to make every time I want to switch it up and reduce my carb intake. Cauliflower fried rice will be another one to add to the list.

Ingredients:

  • One large cauliflower head
  • 2 large eggs
  • vegetable oil
  • 1 cup chopped scallions
  • 3 cloves of garlic- minced
  • 1 tsp fresh hopped ginger
  • 5 table spoons soya sauce
  • 1 tsp sugar
  • 1 cup frozen peas and carrots ( or broccoli mix)
  • 1 tsp sesame oil
  • 1/2 small onion diced
  • 1tsp salt (or more if needed)

Directions:

  1. You can choose to grate your cauliflower or just place in a food processor to make your ‘rice’
  2. Add vegetable oil to a hot skillet and lightly scramble your eggs with a dash of salt. Remove eggs and set aside
  3. Add more oil to fry the scallions, garlic, ginger and onion, stir until softened- not brown
  4. Add the cauliflower along with some salt and the soya sauce
  5.  Stir constantly and cook until tender
  6. Add the eggs, sesame oil and sugar
  7. Taste to add more seasoning if necessary

It’s that quick and easy to have delicious guilty-free fried rice at home. you can use this dish as a side or even add cooked chicken strips.

Will you try this recipe at home? Comment below

 

5 low-carb Christmas recipe ideas

Christmas foods may offer temptation and delight, but if you’re interested in a more low-carb Christmas, maybe for personal of health reasons, Women’s Post has got you covered. Here are five low carb christmas recipe ideas to enjoy over the holidays.

Parmesan Spinach Bake

If you’re thinking about replacing the side order of mac and cheese at the dinner table, this creamy parmesan spinach bake will leave you wanting more. It simply a combination of spinach, cream cheese, and parmesan

Thyme and Honey Roasted Carrots

This can be such an elegant dish once prepared the right way, You can choose to keep the carrots whole or cut them lengthwise while baking and sprinkle with thyme and honey.

Studded Peppers with Bacon and Blue Cheese

It doesn’t get more delicious than mixing blue cheese with bacon. These stuffed peppers can be cut in quarters to offer up as an appetizer.

Baked Cajun Shrimp with Lemon

The perfect combination of spices and zing will make your shrimp burst with juicy flavour as you slowly let it bake in a bed of lemon cajun juice. Talk about adding some heat to your holidays.

Low Carb Coconut Chocolate Mousse

This easy to make chocolate treat will be the perfect finish to your holiday meals. It’s also dairy free and egg free. Simply combine coconut cream, cocoa powder and chocolate to whip up the most creamy and chocolatey dessert.

What will you be making for Christmas dinner? Let us know in the comments below!

Recipe: holiday-themed maple creme brûlée

As Christmas is slowly sneaking up, it’s time to start thinking about your holiday menu. Or maybe you need some ideas for when you will be entertaining guests? Maple creme brûlée is a perfect example of a French-Canadian inspired dessert for the holiday season. It’s simple, creamy, delicious — and a little more impressive than the typical sugar cookie.

Ingredients:

  • 2 cups heavy cream ( or whipping cream )
  • 1/2 cup Canadian Pure Maple Syrup
  • 1 tsp maple sugar or granulated sugar
  • 1 egg
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 3 tsp Demerara sugar ( for topping )

Directions:

  1. Preheat oven to 325 degrees.
  2. In a medium saucepan, scald the cream until small bubbles start to form. Then remove from heat.
  3. In a mixing bowl, whisk the eggs, vanilla extract, maple sugar and maple syrup. Blend well.
  4. Slowly pour the egg mixture into the hot cream and stir until smooth and of a uniform colour.
  5. Fill your baking dish or individual ramekins with the custard mixture, but only halfway.
  6. Bake for 40 minutes.
  7. Once done, leave the custards to cool for about 40 minutes or refrigerate for 2 hours.

To Brûlée:

  • Preheat the broiler, or prepare your brûlée torch.
  • Place the custard dish on a baking sheet and evenly sprinkle the Demerara sugar on top of the custard.
  • Once sugar is even this means caramelization will be equal and ensure a crunchy top layer all around.
  • Broil /torch until light brown.

Hope you will enjoy cracking into this delicious treat. Let us know in the comments.

5 places to dine in Toronto this winter

Just because it’s winter, doesn’t mean the fun has to end. A friend of mine said that her favourite thing to do is dress up and go out for dinner, a casual lunch or even an early morning breakfast. So here are five recommended spots by Women’s Post to dine this winter in Toronto.

Copacabana Brazilian Rodizio

You don’t have to go all they way to Brazil to experience an authentic way of cooking grilled Brazilian foods. Copacabana has four locations in Canada and two are based in downtown Toronto. This unique style of serving food is similar to many rodizio’s around the world. Rodizio refers to an all you can eat style Brazilian steakhouse, where servers bring large skewers of meats and grilled vegetables ( but mostly meat) around to your table and they carve off slices. The servers keep coming until you over indicate with a card you wish not to be served. Copacabana Toronto also adds lively Brazilian flair to their atmosphere by having samba dancers performing on Fridays and Saturdays as well as an aerial silk performer.

Blu Ristorante

As the name may suggest, this restaurant is self-proclaimed as the number one Italian restaurant in Toronto. It has actually been the recipient of Open Table’s Diner’s Choice for the past seven years in a row. This Yorkville-based restaurant offers an intimate and formal dining space with the ambiance of live music. Expect menu choices such as braised octopus with black kale pesto and fettuccine with Nova Scotia lobster tail, calamari and tiger prawn. Blu is the place to enjoy great Italian food and a wide selection of wine in a warm and inviting space.

Cactus Club Cafe

This trendy Adelaide West restaurant,located in the heart of the financial district is a personal favourite, no matter the season, Cactus Club Cafe will give you a lively and upbeat atmosphere even on a dreary Monday night. There are three levels to choose from, and a heated rooftop for those milder winter nights featuring a live DJ. With prompt and friendly service, you will certainly enjoy this restaurant as you dine on the creations of culinary masters and specially crafted cocktails for each season. This winter, bar operations manager Kris Jensen introduced two new seasonal creations, the Whiskey Ginger Smash and the LateHarvest Daiquiri with hints of Saskatoon berry and elderflower.

La Banane

Voted as one of the best new restaurants of 2017 by Toronto Life, La Banane offers eclectic french cuisine to the streets of Toronto. Located on Ossington Avenue, this stunning spot offers a fresh raw bar with mussels, oysters, shrimp, crab, lobster, and scallops. Obviously, all that seafood pairs will the abundance of wine that this french bistro has to offer. La Banane is led by Chef Brandon Olsen, who has curated the menu consisting of his personal french inspired food passions.

Cacao 70

One of the key points of going out to eat in the winter is that you want to feel comfortable and cozy. Cacao 70 is located in the Distillery District and offers a Queen W. location as well. This popular chocolate drinking bar, originated in Montreal, but has slowly spread all over Canada. It is not just all about their speciality of Chocolate, but the restaurant offers the experience of using Chocolate in different flavour adventures. Enjoy drinks like Black Sesame hot cocoa and Champurrado, which features  hot chocolate with spicy cinnamon and whipped cream.

What’s your favourite Toronto restaurant?

Canada Week with the Great Canadian Baking Show

Oh Canada!

It was baking week on the Great Canadian Baking Show, which meant lots of delicious, patriotic, treats!

The first challenge was a Tourtière, a French-Canadian meat pie. The bakers were asked to make a flaky pie crust with a meaty centre, and pair it with a condiment. I am a huge fan of Tourtière. My mother makes it for the family every Christmas Eve, pairing it with Russian gravy, so I know what goes into making this rich and decadent meal. Each baker used a different meat combination, with some airing on the lean side. Fat is necessary in order to keep the filling juicy and tender.

I have to admire James Hoyland and Verdana Jain for making a vegetarian pie instead. They stuck to their beliefs, regardless of the challenge, and shocked the judges with their delicious pies. James used beets to give the pie a meat-like colour while Verdana used cashews as a base.

**Also, I need the goggles James uses to cut onions!!

The technical challenge was a maple cookie. While many of the previous technical challenges have been foreign to the bakers, this one was well known to all. The only thing bakers struggled with was the amount of maple butter in between the cookies.

The showstopper challenge was donuts, which was a little odd considering this treat actually originates in the United States. Sure, Canadians enjoy a good donut with our double double, but that doesn’t mean it is a national treat. Bakers could have been asked to make butter tarts, nanaimo bars, blueberry grunt, or even a Made In Canada cake — all much more Canadian than a donut. Hopefully, these items will be included in other challenges.

The origins of the donut aside, there were some bakers who tried to “canadian-ize” their treats. Linda made some beautiful maple bacon and double-double flavoured donuts and Verdana used Saskatchewan berries as her inspiration. Julian created some fun canoe-shaped donuts and Sabrina made donut poutine! This was a challenge that allowed the bakers to be creative and have fun. It also made me want to try to make donuts!

I’m going to dedicate some time to talk about James — who I firmly believe is my spirit animal. The way he cooks is the way most of us amateur bakers cool: with a messy flare. At the end of the day, no matter how many bags explode on him or how many glazes bubble on to the stovetop, his food always tastes good (at least according to the judges), and that’s all that matters! I feel a weird connection to him as a messy baker myself. When I first started baking, nothing turned out right. I once served a neon orange pumpkin pie to friends. It tasted great…it just looks like something out of a cartoon. But, that’s the beauty of this show. While presentation is really important, at the end of the day it’s all about the taste.

I’ve mentioned the camaraderie of this show so many times, but it presented itself in a different way — goofiness!  So many puns, so much cookie stealing, and lots of fun in the rain. It gets harder to see bakers go home every week — but alas, that’s the reality of the show. This week James won star baker for his delicious vegetarian pie and his peach stuffed donuts (yay!) and the whimsical Jude Somers from Victoria, B.C., was asked to leave.

5 holiday desserts from around the world

What’s the best part of travelling? For me, it’s about the local culture, including the unique foods. This holiday season, you don’t need a passport to experience any of these international cultural traditions. North American holidays are known for turkey, stuffing and an assortment of sweet and sticky pies, but what are some other holiday desserts you can find around the globe?

Women’s Post showcases five unique and decadent international desserts from different cultures that are bound to impress guests at your next holiday party:

Phillipines- Pinoy Fruit Salad

Filipino food is amazing! While known for their glazed Christmas ham or desserts like halo-halo, during the Christmas season one of the most popular sweet treats is fruit salad. Yep, fruit salad, but this isn’t any random fruit salad. Normally, Filipino fruit salad, sometimes called Pinoy fruit salad, takes one can of fruit cocktail mixed with heavy cream and sweetened condensed milk. You can also find versions with coconut meat, coconut milk, jello, tapioca pearls or added pineapple. Talk about easy, creamy and delicious.

France -Buche de Noel

This dessert might look familiar to some North American homes. Buche de Noel or Yule Log is a traditional sweet treat found in France and French-influenced countries during the Christmas holidays. It is made using a classic sponge cake coated in chocolate buttercream and rolled in chocolate shavings to resemble an actual log.

England- Christmas Pudding

Christmas pudding, Christmas pudding ! What’s Christmas without some traditional Christmas pudding, especially if you’re from the U.K. Also known as plum pudding, this dessert is usually served after Christmas dinner and is made using a mixture of dried fruit,spices, molasses. There are no plums in the actual pudding, but lots of raisins. The pudding is often steamed for approximately three hours. Many people often soak the fruits before hand in Brandy  and once the pudding is done it is splashed with more alcohol. This helps to preserve the pudding for almost up to one year,

Guyana- Black Cake

Similar in look to the christmas pudding, this cake is made using minced dried fruits that have been soaked in cherry brandy or rum The fruits are mixed with flour, eggs and sugar, spices and molasses or browning. Once baked, the cakes are generously soaked in rum. This Christmas treat can be found in many Caribbean islands including Jamaica and Trinidad. Black Cake or Caribbean fruit cake are also popular at weddings and is said to bring prosperity and luck.

Australia- Pavlova

Even though it’s technically summer in Australia during the Christmas holidays, this doesn’t mean that Australians can’t indulge in a refreshing Christmas- summer dessert treat. This popular meringue- like dessert is named after Russian ballerina Anna Pavlova after she toured New Zealand and Australia in the 1920’s. Pavlova is made using egg whites, sugar, and cream, but it has a firm and crunchy exterior and a delicate inside. This dessert is usually served on Christmas day.

What are your favourite global holiday desserts? Comment and indulge!

Recipe: sticky apple-cider glazed chicken

Why not take advantage of the cozy elements of fall and use all of these fantastic flavours in your cooking. Nothing is better on a chilly day than a warm cup of apple cider. How wonderful would it be to take those flavour combinations and make a meal out of them?  How about apple cider glazed chicken? This recipe is inspired by one of fall’s favourite treats— apples. This recipe is simple, healthy and delicious and is sure to please.

Ingredients:

  • 8 bone-in, skin on chicken drumsticks (or thighs)
  • 1 medium apple- thinly sliced
  • 1 cup apple cider
  • 2 tbsp honey
  • 1 tbsp butter
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp cinnamon
  • 2 tsp soya sauce
  • 2 sprigs fresh thyme
  • 1 tsp extra-virgin olive oil

Directions:

  1. Preheat oven to 425 degrees.
  2. Season chicken with salt, pepper, cinnamon, soya sauce, and thyme and place in a lightly oiled pan and roast for 40 minutes.
  3. As the chicken bakes, combine apple slices, apple cider, honey and butter to a medium saucepan and bring to a boil. Simmer until mixture is reduced by half.
  4. Carefully remove chicken from the oven and pour the mixture over the chicken and return to broil for 5 minutes or until the mixture sticks to the chicken.
  5. Serve chicken with extra pan drippings and enjoy.

Will you be serving this for your next family dinner? Comment below