Curried Lentil and Potato Soup

Curry SoupSoup can be one of the very hardest meals to take a nice picture of. Let’s be honest sometimes, it doesn’t look to appetizing. Add curry to the mix and you get a lovely yellow colour, that also does not photograph well, at least not when food is concerned. I mean lemon pie, that looks nice. Yellow rice, I can see it. It’s pretty. Yellow soup, not so much. So ignore the picture, and make up a batch of this soup anyways, because it tastes good, plus, it is pretty gosh darn healthy!

Recipe from The Pretty Bee

  • 1 medium onion, chopped
  • 1 Tablespoon olive oil
  • 6 Yukon Gold potatoes, peeled and diced
  • 1½ cups green lentils, picked over and rinsed
  • 3 cans vegetable broth
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup frozen peas
  1. Cook onion until tender in oil. Add next 6 ingredients. Bring to a boil, then reduce to a simmer. Cook for 30 minutes.
  2. Add peas, and continue to cook  until peas are warmed through.
  3. Eat and enjoy!

Raspberry Dutch Baby with Chocolate Chips

Dutch BabySo visually, this did not turn out like it was supposed too. Dutch babies are supposed to fall quite a bit in the middle. Mine was puffy. I mean it’s still super pretty with the dusted sugar, and the bright pop of colour from the berries, plus it has chocolate in it, yum!! We even topped ours with maple syrup, as it is technically* a pancake. It wasn’t needed but upped the decadent factor. This was quite simply the best lunch I have eaten all year. Probably because chocolate isn’t usually included as lunch, but it looked to delicious, so we just dug in, white happily. My kids and I polished off the whole thing, not even a morsel was left for hubs.

Recipe from 125 Best Chocolate Chip Recipes – ( They really are the best, I sincerely want to make every recipe in the book)

  • 1 Tbsp. butter
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup all-purpose flour
  • 1/2 cup frozen raspberries (or fresh if they are in season)
  • 1/3 cup semi-sweet chocolate chips
  • icing sugar for dusting, syrup for serving (optional)
  1. Pre heat oven to 425 degrees.
  2. Place butter in deep dish pie plate. Place pie plate in oven to melt butter.
  3. Add eggs to blender. Beat for 1 minute. With motor running (remove the middle portion of lid, not whole lid), add milk, then flour, continuing to blend while adding. Pour this over hot butter . Sprinkle with berries and chocolate. Return to oven. Bake for 22 minutes.
  4. Dust with sugar.Cut into 4 slices and serve with syrup.
  5. Eat and enjoy!

Slow Cooker Hamburger Soup

Hamburger SoupIt has been chilly and rainy, one of my very favourite temperatures. It is the best for cooking, because let’s be honest when it’s all hot and muggy outside, in the kitchen is not where you want to be. We always like to eat though, which really can make the summer a hard time to figure out meals. As spring is here, we are enjoying the last few months before the heat sets in, with soup. One of my favourite meals. it is so warm and satisfying, I could quite happily eat soup at most mean times. Certainly is one of my comfort foods. Possibly it is  one of most people’s comfort foods. The addition of the slow cooker is even nicer so you can prep it before you head out for the day, and come home to a deliciously smelling home. It is simply the best.

Recipe from TNT Fits Blog

  • Ingredients:
  • 1 lb. lean ground beef
  • 1/4 tsp pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp seasoned salt
  • 1 envelope onion soup mix
  • 3 c boiling water
  • 8 oz can tomato sauce
  • 1 Tbsp soy sauce
  • 1 c chopped celery
  • 1 c chopped carrots
  • 1 c cooked macaroni
  • 1/4 c grated parmesan cheese
  1. Cook beef in skillet with spices.
  2. While beef is cooking place onion soup mix in slow cooker. Stir in boiling water. Stir in tomato sauce, soy sauce, celery and carrots.
  3. Drain fat from beef and add to slow cooker.
  4. Cook on low heat for 6-8 hours.
  5. Cook macaroni until al dente. Drain. Add to soup with parmesan cheese.
  6. Eat and enjoy!

Oven BBQ Ribs

RibsWe are currently a BBQ less house. We are in need of a new one, but it certainly is not on the list of priorities. First deck, then BBQ, and neither are planned for this summer. I’m glad, we already have too many projects on the go. So instead of using an actual BBQ, to make BBQ ribs, I found this recipe over at all recipes, for a nice and simple oven version. They are a great and easy way to cook ribs, just remember to start them early in the afternoon. They do take a wee bit of time. The nice thing though, is after prep, you can basically leave them to cook. A lot of time, but a little amount of work.

  • 3 lbs. pork ribs, cut into portions, about 2-3 ribs each
  • 1 Tbsp. garlic powder
  • 2 Tbsp. salt
  • 1 Tsp. black pepper
  • 1 cup BBQ sauce
  1. Fill large pot with water. Add garlic powder , salt and pepper. Add ribs. Bring to a boil. Reduce heat and simmer for 1 hour.
  2. Drain. Place ribs in casserole dish and brush both sides with BBQ sauce. Cover with aluminum foil.
  3. Bake for 1 1/2 hours at 325 degrees.
  4. Eat and enjoy!