Lucky Leek Soup

Lucky Leek Soup

My Dad frequently made Potage Parmentier or Leek and Potato soup. He was often whipping up soups for weekend lunches for us throwing in what ever we had on hand and needed to be used up. This soup was on regular rotation as soon as the cooler weather set up. Though I am usually not a fan of heavier potato based soups, this one is a different story. It is incredibly filling, smooth and creamy, despite having no dairy of any sort in it. It’s thanks to the potatoes that it has the consistency it does. Plus it is quick to put together and only contains a few ingredients. My challenge with this soup was getting the kids to eat it. Like many kids, they turned up their nose at this bowl of cream stuff. Immediately saying they didn’t like it even though I promised they would. I even added a little extra salt to their bowls given their love for anything salty! But every time there was a fight. Then one day I had left over pasta from last night’s dinner and I thought, would they eat it if … [Read more...]

Thai Veggie Burger

Thai food if a regular theme of our menu board. The girls have grown up eating Thai, largely because hubby and I love this delicious cuisine and in part because we had a Thai nanny for a while when the girls were young. She loved talking to the girls about her home country and to take the girls out for Thai with us. Now at first the girls version of Thai was chicken satay and plain rice or bean thread noodles, but over time they graduated to Pad Woon Sen (bean thread noodles stir-fried with bean sprouts and veg), spring rolls, Tom Yum soup ( sweet & sour broth soup with veg and noodles). I love watching their taste buds develop, flourish and get used to spicier meals. With two parents who LOVE spicy foods, it was only a matter of time before these kids embraced spices! Slowly we are getting there and it has been fun watching them try and love new dishes. Back to today’s inspired meal! We saw a Thai flavored turkey burger on a menu recently and the flavors looks (and smelled) … [Read more...]

Pumpkin Oat Muffins

Did I mention our family is nuts about pumpkin? You’d never guess that from the number of pumpkin blogs I have written over the past couple of weeks, but we are we love pumpkin!! We love adding it to everything! We throw it in our oatmeal, smoothies, pancake and waffle batter, we make cookies out of it, soup, pasta cream sauces, chicken curries, you name it. Pretty much any type of dish we have added pumpkin! So we didn’t go vary long this season before whipping up a few versions of pumpkin muffins. I usually make gluten-free Pumpkin Buckwheat Muffin recipe but one morning I was out of buckwheat and low on my gluten-free mix so I had to improvise. The result was the recipe below, which in a recent taste test, two out of three of my tasters preferred. Though it was a very close decision that required multiple muffins to decide! Option to use canned pumpkin puree or roast and puree your own pumpkin (see Roasted Sugar Pumpkin).   Pumpkin Oat Muffins Healthy wheat-free, … [Read more...]

Toasted Pumpkin Seeds

Don't throw those pumpkin seeds out!  Give them a good wash and dry then toast them in a warm oven to get a delicious seasonal and satisfying treat.  They can be seasoned with just a dash of salt, a little maple syrup and a dash of cinnamon for a sweeter treat or a little oil and some smoked paprika or your favorite spices for something more savory.  So many options.  They are great as a snack, to throw in your morning cereal, granola, or on top of a smoothie, soup or salad. Be sure to keep an eye on them when they are in the oven, they can burn quickly and as I found out the hard way, the inner seeds cook quicker than the outer seeds.  Be sure to stir often and if they look done...take 'em out! PUMPKIN SEEDS While the pumpkin is roasting, wash off the pumpkin seeds and pat dry with a paper towel. Place the seeds on a lined baking sheet and pour a half teaspoon or so or coconut oil (or olive oil) over the seeds and massaging the oil into the seeds. Lightly season with fine … [Read more...]

How to Roast a Pumpkin (or Autumn-Winter Squash)

Come October, our family eats a lot of pumpkin! We add it in our oatmeal, waffle and pancake batter, we bake pumpkin pies, pumpkin muffins and loaves, we turn it into pudding, we stir it into our curries, make pumpkin cream sauce to pour over our pasta and who can’t forget the pumpkin smoothies we drink by the gallon! Oh and don’t forget the seeds! Those are another pumpkin treat we love. We can’t get enough pumpkin! While we rely on canned pumpkin a lot, nothing beats roasting your own fresh pumpkin. It makes it so easy to puree and flavor yourself. Pumpkins are easy to roast and just like their cousins the squash family, you roast pumpkins in the same way and it’s really a quick thing to do, you will be surprised how simple it is. Believe it or not, my sweet sister has never roasted a pumpkin before, so this blog is for her. The sugar pumpkins, pie pumpkins or baking pumpkins are sweeter than the larger pumpkins you see that are used for carving jack-o’lanterns. The insides … [Read more...]