Beef vegetable soup with a kick

Beef vegetable soup with a kick in a white bowl

We’ve had cooler weather as of late, so I’ve been craving more and more soup and stew. After having the hearty goulash soup from the Black Forest Inn upped my cravings for beef soup, specifically one I would consider to be hearty. I already had a large eye of round roast cooking in the slow cooker, so I thought why not use half of that for a soup and slice up the rest for sandwiches?

Then I considered what I wanted in the way of a flavour profile. I knew I wanted something deeper in flavour than usual and maybe something that cleared the old stuffy sinuses a bit. So here’s what I did…

Continue reading

Kitchen sink… soup!

A bowl of chicken-based soup with veggies.

What do you do when you have a whole lot of bits and bobs in your fridge that need to get used up? Make soup!

I was faced with this dilemma this weekend while fighting off a bit of a bug of some sort. all I wanted was soup. So I looked around and found that I had a little bit of this and a little bit of that, but not a lot of anything that seemed useful, until I started pulling things out of the fridge. I like to call my soup creations that are made in this fashion “kitchen sink soups”. You just throw everything you have, sometimes including the kitchen sink! 🙂

Here’s what I did with this one…

Continue reading

Barbecue chicken barley soup

A bowl of barbecue chicken barley soup

The summertime isn’t a usual time for soup, I’ll admit, but since I’ve been on this lower carb kick, I’ve been eating a lot of soups and stews. Avoiding too much pasta cuts out a lot of casseroles, right? So I had a pre-cooked barbecued chicken in the fridge from the grocery store. But honestly, I am not a fan of chicken noodle soup. I think I got sick too many times when I was a kid, so I’m just not a fan of one of the best home remedies in the world. I’ll eat it if I’m sick, but I’m not going to eat it “just because”.

So, I thought, why not make something heartier? Why not make something more flavourful? I still had barley in the cupboard and a lot of veggies in the fridge and freezer that could be used up. Why not? Before long, I was saying to myself, “Soup’s on!” I’ll warn that since I don’t use a lot of salt anymore, my soups are getting heavier and heavier in the seasonings department. But don’t worry, it’s worth it, and it’s not as bad as it looks.

Continue reading

Homemade chicken biscuit pie

A bowl of chicken biscuit pieWe’ve had grey skies on and off this week, so I’ve found myself craving comfort food. Keeping in mind my new meal plan regimen, I decided to see how I could revamp an old favourite: chicken pot pie. My old version was no doubt loaded full of sodium, fat, calories and carbs. This new recipe still has all that, but the values are no doubt cut back. Choosing lower sodium ingredients and limiting portions on the bread-like topping by using perfectly sized biscuits helps keep some of those values in check.

Here’s what I did…

Continue reading