Chicken soup from scratch (relatively quickly)

There are many ways to make chicken soup from scratch. When I have a full day, I love to roast bones, carrots and onions in the oven and simmer them all day on the stove to make a rich broth. During the week I need a (relatively quick) way to whip chicken soup up, especially as the seasons change and you need to warm up. This is a Portuguese version that requires only chicken, rice and lemon (and an optional egg at the end). I also add carrots and dark green kale. The colour of kale alone tells you it has tons of nutrients.



Music by Calexico

Halloween Pumpkin Mash

Halloween is over and now what can you do with these pumpkins???? Our babkas definitely would not have thrown them away.....but instead made them into a delicious pumpkin puree that can be used in all sorts of recipes like soups, muffins, cookies, pies and more! (see muffin recipe below)

Pumpkin Muffins

• 1.5 cups of all-purpose flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
  
• 1 cup sugar
• 1 cup pumpkin puree
• 3/4 cup vegetable oil
• 2 eggs beaten
• 1 tsp vanilla extract

Directions

1. In a large bowl add the sugar, pumpkin, oil, eggs and vanilla. Beat well to combine.
   
2. In a smaller bowl stir the flour baking powder, baking soda, salt and spices.
   
3. Add the dry ingredients to the wet ingredients and stir just until moistened.
   
4. Spoon into greased muffin tins, filling 2/3 full.
   
5. Bake at 350 for 18-20 minutes.
   
6. Makes 1 dozen muffins.

Pumpkin-Gingersnap Milkshake

Spaghetti Squash

I am cooking through the stock of squash I have in my cold cellar, including this delicious spaghetti squash. I love how versatile these little yellow noodles are. It is also packed with nutrients. Check out how easy it is to make.



Music by Radiohead