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Showing posts from April, 2012

Creamy Roasted Chicken and Vegetable Soup

At the moment, Calgary is experiencing a record- breaking heat wave. I am sure the last thing on anyone's mind would be to cook up a big pot of hot soup! Well, my timing is impeccable as usual. I made this soup on what ended up being the hottest day of the year, but it was so insanely delicious it was worth it!  This was probably the best thing I have made all year!

I roast whole chickens quite often. I pour off all the pan drippings into a jar and keep the drippings in the freezer. The fat rises to the top, and the pan juices end up on the bottom. This stuff is like liquid gold!  Vegetables roasted in chicken fat has to be one of the best things ever. Seriously!

This recipe is a great way to use leftover roasted chicken. To save time, I roast the vegetables at the same time I roast the chicken. The next day, the soup comes together fairly quickly. Did I mention it's insanely delicious?  I shouldn't write about food before I have eaten breakfast. My stomach is growling so …

Asian- Style Turkey Meatballs with Shirataki Noodles

Have you heard about shirataki noodles?  Made from Japanese yams, these noodles are gluten-free, low-carb and are very low calorie ( about 20 calories per serving!) Wow! They almost sound too good to be true, don't they? Well, yes and no.

I was super excited to try these out, so my husband and I headed over to our local Asian market and purchased a couple of packages. The noodles come pre-cooked and are packed in a liquid. You are supposed to rinse the noodles really well before dropping them in boiling water. Well, turns out shirataki noodles have a very "distinctive" aroma about them. I am not gonna lie - they smell pretty funky.


At this point, I was getting really worried that they would taste awful. Actually, they taste fine- very similar to rice noodles - but they have a very, verrrry  chewy texture. So, not only do they have a unpleasant aroma, they also have an unpleasant texture. I probably won't buy these again.


Shortly after this disaster, I discovered  a simi…

Vegan Rice Bowl

Don't worry  - I haven't gone all vegan on you. My love affair with BACON would never let that happen! I am just trying to incorporate more meatless meals into my diet. It's better for my body - and the planet.




I am a meat-lovin' girl through and through - give me a medium-rare steak or a juicy burger and I am a happy girl. I just realized I was eating way too much red meat and that isn't good for anyone. I love meat too much to ever become a vegetarian, but that doesn't mean I can't cut back on my meat consumption.  I found that this rice bowl was satisfying and pretty darn yummy. I didn't even miss the meat!








Vegan Rice Bowl
serves 4 - 6

1 Tbsp. olive oil
1 cup  uncooked long grain white rice
a little less than 2 cups of cold water
1/2 yellow onion
2 ribs celery
1 large carrot, peeled
1 jalapeno, seeds and ribs removed, minced
1 tsp. smoked paprika
1 tsp. ground cumin
1 15 oz. can chickpeas, rinsed and drained
juice of half a lime
2 scallions, chopped
2 Roma tomatoe…