Pumpkin Soup

Unfortunately I did not take a picture of this delicious soup, the pumpkin was from my local organic farmer's market.  Pumpkin is in season and as the weather is changing here in Canada.  This pumpkin soup is a perfect soup for autumn.  Both my children ate this soup.

Pumpkin Soup

-750ml chicken or veggie broth

-3 cups of fresh pumpkin peeled and cubed or use an 15oz can of pumpkin 

-1 tablespoon red curry paste

-1 teaspoon chili powder

-1/2 teaspoon fresh ginger finely grated

-pinch of cumin

-pepper and salt to taste

If using fresh pumpkin

-in a large pot on medium heat combine the fresh pumpkin, peeled and cubed with the broth.  Allow to cook until pumpkin is soft, about 30 minutes.  Add the chili powder, ginger, curry paste and allow to simmer on low.  Simmer for 30 minutes to an hour, then purée/blend and serve.  I served with roasted pumpkin seeds on top of the soup.

If using canned pumpkin (plain pumpkin, not for pie)

-combine all ingredients in a pot on the stove, allow to simmer on medium low for about 40 minutes and serve.

Hearty Chorizo Sausage Stew

It's been freezing in Canada in the last few weeks.  This recipe is guaranteed to warm you up!

Hearty Chorizo Sausage Stew

-4 Chorizo Sausage casing removed
-2 onions chopped
-2 cloves of garlic
-1 cup of red lentils cooked
-2 carrots peeled and chopped
-1-2 turnips or 1 small rutabaga
-1 small sweet potato chopped
-2 potatoes chopped
-1 cup of cooked grain (quinoa, brown rice etc)
-3-4 cups of broth (veg, beef, or chicken)
-1 teaspoon thyme
-1 teaspoon oregano
-1 teaspoon chili powder
-1 bay leaf
-1/2 teaspoon cumin
-salt and pepper to taste

In a large pot cook sausage meat until almost completely cooked, drain fat and add onions and garlic.  While the sausage is cooking in a small pot cook (washed) 1 cup of red lentils with 2 cups of water on medium heat, takes about 20 minutes, I always remove the froth off the cooking lentils.   Once the onions are cooked, add the broth, lentils, carrots, turnip, sweet potatoes, potatoes, and let simmer.  When the root veggies are cooked all the way through, add the whole grain you have precooked, (I added brown rice as it was left overs) and spices.  Allow to simmer on low for about 30 minutes.  The grain will absorb some fluid making it thick.

Fish tacos

I am not a fan of too many additives in my food, so I make my own taco seasoning.

Fish Tacos

-1 tablespoon olive oil
-2 Tilpia fillets
-juice and vest of 1 lime
-1 onion
-1 clove of garlic finely chopped
-1 tablespoon chili powder
-1/2 teaspoon cumin
-pinch of cayenne pepper
-1 tablespoon soya sauce
-pinch of pepper

-in a frying pan add oil and onions.  Cook until onions are soft, then add garlic, fish, lime juice and zest, chili powder, cumin, cayenne pepper, soya sauce and the pepper.  Stir while cooking and it is ready when the fish is flaked and white throughout.  Takes about 6-7 minutes and serve with your favourite taco seasoning.

Black Bean Soup

It has been a rainy few days here in Toronto, hurricane sandy has rolled through here bringing rain and cold weather.  Perfect for soup.

Black bean Soup

-2 large onions chopped
-2 tablespoons olive oil
-1 can of diced tomatoes
-1 cup white wine
-4 cups of chicken broth
-1 sweet potato diced
-1 potato diced
-1 can black beans
-1 tablespoon chili powder
-1 pinch of chili flakes
-1/2 teaspoon pepper
-dash of salt
-dash of cumin
-1/2 teaspoon oregano
-1/2 teaspoon thyme
-fresh lime and cilantro before you eat and cheddar cheese grated

In a sauce pan on medium heat add the oil and start to cook the onions, one the onions are cooked, add the wine, tomatoes, chicken broth, potato, sweet potatoes, chili powder, black beans (washed well) and the spices.  Allow it to simmer on medium low heat for about 40 minutes and then as you serve add grated cheese, squeeze in lime and add cilantro.

Chorizo Sausage Soup

This was tasty but may be too spicy for some.  The sausage was bought at the healthy butcher on Queen here in Toronto.  This sausage

Chorizo Sausage Soup

-1 large Spanish onion
-6 chorizo sausage casing removed
-1 sweet potato peeled and chopped
-3 potatoes peeled and chopped
-1/2 turnip peeled and chopped
-4 roma tomatoes
-1 litre broth (I used organic beef broth)
-1 cup white wine
-1 tablespoon chili powder
-1 teaspoon cumin
-1 teaspoon fresh thyme
-1 teaspoon pepper
-dash of salt
-1/2 cup brown rice

In a large pot or Dutch oven add the sausage and onions.  Allow to cook until onions are soft and clear.  Then add the broth, the sweet potato, turnip, potato and roma tomatoes.  Add the spices, you may add half the amount if you prefer less spicy.  once the potatoes were soft and cooked, then add the wine and rice.  Allow to simmer until rice is cooked.  I cooked this for 2 hours.

Gouda smoked hamburgers

Gouda Smoked Hamburgers

-1 pound of hamburger meat
-1/2 cup bread crumbs
-1/2 teaspoon salt
-1/2 small onion chopped
-1 teaspoon freshly grounded pepper
-1 tablespoon chili powder
-1 teaspoon cumin
-pinch of Cayenne pepper
-1/2 cup smoked gouda cheese
-1/2 cup beer
-1 egg

Mix together all the ingredients above.  I finely grated the smoked gouda so that it would cook better.  Mix until the spices are mixed in evenly.  Form into burgers and cook on medium heat.  I cooked in a frying pan because of apartment living.  I slightly oiled the pan, and waited until the burger was easy to flip.  if you have a had time flipping, wait a few more minutes.  Flip and cook until there is no pink in the center.  These were moist and delicious.  you can also pan fry the spices before you add to the raw meat in the beginning to increase the flavour.

Baked Chicken Legs

These were a real hit with my kids, and myself.

Baked Chicken Legs

-Chicken legs
-chili powder lightly sprinkled on top
-salt and pepper
-herb de Provence
-the juice of half a lemon
-1/2 cup of beer poured on top
-lightly coated with cumin

-season the chicken, spray with lemon and then pour the beer over.  Bake at 350 for an hour.  I basted the chicken with the beer a few times, the chicken was moist and delicious.  for sweeter version add 1/2 tablespoon brown sugar to mix.

Sweet Potato Soup with Chicken and Pineapple

Sweet Potato Soup with Chicken and Pineapple

-3 sweet potatoes chopped

-1 medium onion

-3 chicken breasts cut into chunks

-3 tablespoons chili powder or fresh chili peppers chopped (2-3)

-3 tablespoons yellow thai curry

-1 tablespoon cumin

-4 cups of veggie/chicken broth

-4-5 lime leaves

-lemon grass chopped (about 2 tablespoons)

-coconut milk

-1/2 a fresh pineapple chopped into chunks

-3 tablespoons soya sauce or tamari

-lime juice (squeeze as serving)

-top with cilantro

-in a large pot (I use my dutch oven) on medium heat add chicken and onions.  When the chicken is cooked add sweet potatoes, allow to cook until soft.  Add broth, spices, and allow to cook until sweet potatoes are soft and break easily.  Then add coconut milk, pineapple and soya sauce.  Allow to cook.  Taste and add more spices depending on your own taste.  I simmered on low for about 3-4 hours, it was a chilly day in Toronto.

Stuffed peppers

Stir frying the veggies

This is the meat with the qunioa added

Bake in oven at 350 for 30 minutes than top with cheese and cook for 10 more minutes

So tonight I am making stuffed peppers with the left over taco meat from Friday night.  I made quinoa  in beef broth.  I stir fried the ingredients, with onions, chopped up peppers, my home made salsa and mixed in grated cheddar cheese, some cumin, chili powder, some tamari and half an avocado. Then I stuffed two red peppers and cooked with the rest of my home made salsa in the oven.  I blanched the peppers in boiling water for 2 minutes before stuffing.  Bake in oven for 30 minutes, top with some cheddar cheese cook for another 10 minutes and serve.

my red curried sweet potato soup with coconut milk and pineapple

Good morning, It is a beautiful day here in Toronto.  I am on my way out to a park to spend time with my kids.  Before I go I was asked to post my red curried sweet potato soup with fresh pineapple and coconut milk.


I love my Dutch oven, as I have never burnt anything in it.  It is an essential thing in my kitchen...you can leave things simmering all day without worrying to have to stir all the time.


T's Red Curried Sweet Potato Soup 


-3 sweet potatoes peeled and chopped into your desired thickness, I like mine to fit on a spoon
-2 tablespoons olive oil
-2 yellow carrots sliced like coins
-2 small onions sliced
-2 cloves of garlic minced
-1 shallot chopped
-4 tablespoons of red curry paste (depends on your level of spiciness)
-1 tablespoon lemongrass chopped
-1 tablespoon cumin
-1 teaspoon grated ginger
-3 or 4 fresh basil leaves
-2 or 3 kaffir lime leaves
-chilli oil if you have
-1 lime squeezed
-2 cups of fresh pineapple in chunks
-500ml of veggie or chicken broth
-1 can of coconut milk
-fresh cilantro chopped to garnish


-in a large pot over medium, add olive oil, sweet potato, onions, carrots, cook until onions are clear, add shallots and garlic and cook for a few minutes add the red curry paste and mix with veggies, add the lemon grass, ginger, cumin, basil, kaffir lime leaves, pineapple, broth and coconut milk.  Reduce to simmer for an hour to allow all flavours to infuse.  You can add chunks of chicken as well.  


Also if you have the ability to purchase a can of AROY-D Red Curry then you can add this can and omit from curry paste down to chili oil.  (this is what I do when rushing)  The prep time is about 10 minutes, cooking about 1 hour and a half.  


The pineapple sweetness with the heat of this dish is just incredible.  One of my favourite soups.  Sometimes I also throw in chopped waterchestnuts or bamboo shoots.