A bowl of Potato Soup on a rainy day is incredibly satisfying!
2 Tablespoons Olive Oil
1 Onion, chopped
4 cloves Garlic, crushed
2 large stalks of Celery, diced
3 litres Vegetable Broth
12 medium Potatoes, White or Red, a combination of the two
1 Tablespoon Parsley
1 1/2 teaspoons Oregano
1 teaspoon ground Sage
1 teaspoon ground Thyme
1 1/2 teaspoons Salt
Freshly ground Pepper, to taste
Shredded Cheddar Cheese, about 1/8 cup per serve
1 Tablespoon crumbled Bacon Bits for each serve
Sautee onion over medium high heat for a few minutes.
Add garlic and continue cooking for a few more minutes.
Add diced celery, cook for another 4 – 5 minutes, stirring often.
Add vegetable broth and slowly bring to a boil.
While bringing the broth to a boil, peel and cube potatoes; carefully add to liquid. (If you prefer, you can leave the skins on and just give them a good scrub)
Add the spices in the order given, stir and bring the whole to a boil.
Reduce heat and simmer for 1 to 1 1/2 hours.
Using a potato masher, mash some of the potatoes before serving.
Top each serving with Shredded Cheddar and Bacon Bits, serve with warmed Crusty Bread.
If you live in the Fraser Valley, British Columbia start by getting your Tomato Basil Chicken Breasts at Fraser Valley Meats
4 Tomato Basil Chicken Breasts
350 ml Greek Style Yogurt
2 cups Seasoned Bread Crumbs
1 cup Tomato Basil Sauce
8 small slices Kraft Havarti Cheese
Coat chicken breasts in yogurt, place in shallow casserole dish, cover and let sit in the fridge for a few hours.
Preheat oven to 400F.
Lightly spray a casserole dish with vegetable oil spray.
Put seasoned bread crumbs on a plate.
Remove chicken breasts from yogurt, brushing some off, but leave a bit on.
Dip in seasoned bread crumbs to coat well, roll over and continue coating until all sides are completely coated.
Place in prepared casserole dish; repeat with remaining chicken breasts.
Bake in preheated oven for 20 -25 minutes, or until a thermometer inserted reads 165F.
Once chicken is cooked through, spoon 1/4 cup tomato basil on each chicken breast, gently spreading over the surface.
Top with Kraft Havarti Cheese slices and return to oven just until the sauce is heated and the cheese is melted, about 5 -7 minutes.
Remove from oven, serve with Roasted Potatoes, Steamed Asparagus and Garden Salad.
Without a doubt one of the best home made chocolate cake recipes I have come across.
Preheat oven to 350F.
Lightly spray a 9×13 baking pan with Vegetable Oil spray and dust lightly with flour.
2 x 8in Round pans
12 cup Bundt cake pan
Line 24 Muffin Cups with paper liners
In small mixing bowl, combine and set aside:
1 2/3 cups Flour
2/3 cup sifted Cocoa
1 1/2 teaspoon Baking Soda
1 teaspoon Salt
In large mixing bowl, cream together:
1/2 cup Shortening
1 1/2 cups Sugar
Beat until light and fluffy then add:
2 eggs, one at a time and beating well after each addition
1 1/2 teaspoons Vanilla
Continue beating for another minute.
Gradually stir in dry ingredients alternating with:
1 1/2 cups Buttermilk
Beginning and ending with Dry Ingredients.
Beat for 2 minutes on Medium speed, scraping sides of bowl occasionally.
Pour batter into prepared pan(s).
Bake until wooden pick inserted comes out clean: 35 minutes for 9×13 or 8″Rd, 40 – 45 for Bundt, 18 – 20 for Cupcakes.
Remove from oven, cool in pan for a few minutes before turning out onto wire racks to cool completely.
In medium mixing bowl combine and whisk together: 2 cups flour
4 slightly generous teaspoons of baking powder
2 Tbsp sugar 1 tsp saltMake a well in the center. In small mixing bowl whisk together 2 eggs
1 Generous tsp Vanilla
1/3 vegetable oil or melted butter (<- extra flavour with the second option)
1 + 1/2 cups milk … Start with a cup of milk but keep the milk close by
Add the wet ingredients to the dry and whisk together. You will need to add milk to get the right consistency. When you get really good at this you can heat your pan while making the batter.
Heat pan to med-high heat. 350 on an electric griddle. (To test griddle/pan, sprinkle a few drops of water on surface…if bubbles skitter around the pan it is good to go) Spray heated pan with a bit of veg oil spray.
Using ladle, pour a scant scoop onto hot pan. Cook pancakes until puffed and dry around edges. Flip and continue to cook until lovely and golden.
Now you can spray the pan again but the fat in the pancake will allow you to continue cooking pancakes if you are using a non stick griddle/pan.
Top with warmed Maple Syrup. Or Strawberries and Whipped Cream.
Pancakes with Fresh Strawberries and Whipped Cream
Buy Mapeline flavouring, if you can find it, and make your own syrup! If you can’t find it, which I cannot, then use Maple Flavouring.
And leftovers call for Mum’s homemade jam!
Welcome to my Kitchen where the most important ingredient is Love.