Category Archives: recipes

Supper Tonight.

I knew I must’ve been feeling better when I started scouring the internet for something to make for dinner over the next two weeks.  I made up a meal plan for 2 weeks and went grocery shopping with both kids all by myself!  It was worth it.  This is what we had tonight:

Salmon with rice

Asparagus

and I finally got around to making Peanut Butter Brownies

and man, oh man… they blew my mind.

Anyone want to share some of their favourite recipes?

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Soup

I also wanted to share the recipe for this soup that I have made a few times and has been a hit with those who have tasted it.

Chicken Pot Pie “Soup”

Ingredients

1. 2 cups cooked chicken, cubed
2. Small onion, chopped
3. 1 cup carrots, chopped
4. 2 cups potatoes, cubed
5. 1 can green peas, drained
6. 1 can corn, drained
7. 6 tbsp. butter or margarine
8. 1/2 to 1 cup flour (see note below)
9. 2 tbsp. chicken bouillon, ground up
10. 2 cups chicken broth
11. 4 cups of milk
12. 1/2 tsp. pepper
13. 1/4 tsp. garlic salt
14. Puff pastry dough or home made buns

The Process

1. Put potatoes in a pot with 1 cup of chicken broth and enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both vegetables until fork tender, about 15-20 minutes.

2. Meanwhile, saute onions in a few teaspoons of oil until soft and translucent, about 5-8 minutes.

3. In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour (see note below). Stir until smooth.

4. Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly.

Note: I like this soup to be thick, more like actual chicken pot pie. You may want it to be soupier, though. My recommendation is to start with 1/2 cup of flour and 1/2 cup of broth and bring to boil with milk (don’t skimp on the milk) like instructed. If you think it’s too soupy add more flour about 1/4 cup at a time until it thickens. If you add more flour, add another tablespoon of the ground up bouillon, too, or else it’ll taste too flour-y. If it’s too thick for your liking, add in chicken broth, about 1/4 cup at a time until it gets to the right consistency.

5. Add chicken and then each vegetable one at time and stir carefully between each addition.

6. Roll out your pastry dough about 1/4 inch thick and cut into 3×3 inch squares. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup.

4 servings

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Cooking with Chelsey

Cooking is something that I don’t necessarily enjoy.  I’ve always been a bit picky, and grew up in a real small town with few, and sometimes no, restaurant options.    Since Eva was born, I’ve tried to come up with new recipes and we have added a few into our rotation.  Maybe it is the pregnancy now but I almost cry when I think about eating a meal of chicken, rice and corn.  We’ve eaten it a lot in our five years of marriage, and somehow Peter still loves it.  Most of the time I just prepare what we have, but I don’t really enjoy it a ton.

So, I’ve tried the meal planning and most of the time that goes pretty well.  This time I decided to try a new recipe from a cookbook that I’ve had for a while Deceptively Delicious, mostly for Eva’s sake.  This particular recipe was Macaroni and Cheese with pureed butternut squash hidden in it.  (Eva and I also made piggies in a blanket.)

Well, this was a fail for both of us picky eaters.  We both ate it, but we agreed that we would never make it again.

I hate when that happens!

Now.

I am off my little sugar fast that lasted no where near Christmas holidays.  Somehow, with baking, this kind of disaster very, very rarely happens.  I tried out Spiced Apple Coffee Cake from this cookbook:

The cake looks like this:

Mmmmmm.  It was a hit with everyone who tried it, even Eva who, upon seeing the chopped up apples that go into the cake, said “I’m not eating that!”.

Perhaps the moral of the story is to hide your fruit and vegetables in baking?  Works for me.

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Sugar!

I blame Halloween.  I blame pregnancy.  But the truth is, my sweet tooth has recently spiraled out of control.

When I gave up sugary sweets for Lent this past Spring, one of the side effects that I noticed in myself was more mental clarity: my emotions seemed more stable and I was able to think more clearly.  I have not missed the connection this time around as I was shoving mini-marshmallows and chocolate chips in my mouth any time I had to go to the pantry for something and feeling like I might cry at the drop of a hat.  On Saturday night I decided to give up sugary sweets until Christmas holidays.

Of course now I find myself drooling over these kinds of images:

chocolate_ganacheChocolate Ganache Cake on Martha Stewart

Every time I come into a situation where I could have some delicious chocolate or other sweets, I feel a pang of desire in my chest.  Since giving up sugar on Sunday, that pang is accompanied by the pain of knowing that I will not have any.  In that quick moment, I feel this: “I must have it, I will be missing out, life will not be as fun, no, life will be over, yes, I might as well just give up on life since I’m not having any of that deliciousness.”  (See, I told you it was a problem.)  Thankfully, through sticking to my goal, I have noticed that life goes on, the temptation quickly passes, and I still enjoy living, even if I did skip dessert!

So, since I’m not going to be doing any baking, I thought I’d share a couple of recipes that I’ve been wanting to try so I can live vicariously through you.

peanut_butter_browniesPeanut Butter Brownies on The Crepes of Wrath

pull_apartPull-Apart Maple Pecan Sticky Buns on Kraft Canada

peanut_butter_cup_cookiesPeanut Butter Cup Cookies on the Boastful Baker

 

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