Italian Wedding soup and Yakisoba mmmmmmm

2 new recipes tried and tweaked 😜 enjoy! 

Italian Wedding Soup 

  

1 pound of ground meat – I ised ground pork but you can use beef or chicken or turkey 😜

Mix that up with 

1/4 cup of whole wheat bread crumbs

2 eggs

And 2 tsp of dried basil

3 TBSP of minced onions or shallots

Roll into 3/4 inch balls

Bring 8 cups of chicken broth to a boil and add the little meat balls and 

2 cups of thinly sliced spinach and 

3/4 cup of chopped (small peices) carrots

1 cup of shell or bow tie pasta

1 tsp salt

Cook for 10 mins and serve with a sprinkle of Parmasean cheese

Num Num Num 

Yakisoba

  

Either 2 chicken breasts or flank steak – which is what we used – 2 peices – approx 1 1/2 pounds chopped into bite sized pieces

Heat 2 tbsp of olive oil and 1 Tblsp of sesame oil 

Add to cloves of garlic, crushed

Add protein and cook for 3-4 min. Add 2 Tblsp of an Asian chili paste and 1/2 cup soya sauce ( I use Braggs liquid soya seasoning ) and cook for 2 min. Put sauce and meat aside.

Heat 1 Tblsp of olive oil and add 1 sliced onion, 2 cups of merch stick carrots and 1/2 a small cabbage sliced thinly. Cook until cabbage is wilted 

Add the meat and sauce and a package of soba noodles – cooked and drained 

Cook through and serve 

We LOvED this!!! 

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African Sweet Potato Peanut Soup

  
Another Storm day to cook up some comfort food … With a ton of root veggies to use up! Man I can’t wait for crisp fresh local greens and colourful locally sourced salads with fresh local strawberries…. Sigh… Ok so I was getting tired of roasting and steaming and cooking root veggies so I had to find another route for ingesting them lol. Behold the sweet potato peanut yumminess! 

Ingredients 

1 TBSP olive oil

1 large onion chopped

– heat up the oil in a large sauce pan and cook up the onions till they start browning then add…

2 cloves of garlic – or more if your like me 🙂 minced or crushed in a garlic press and seriously get some good stuff – no thE stuff preserved in jars or tubes… Buy some locally grown stuff!!! You’ll never go back to crappy stuff again. 

2 tsp minced ginger – ok so I definitely used more than 2 tsp. But it’s all a matter of your taste buds – I love fresh ginger… Throw that shit it everything! 

2 tsp. Coriander 

1/4 tsp cinnimon

Pinch of ground cloves

Mix that up and then add

3-4 chopped up tomatoes

1 1/2 pounds of peeled and cubed sweet potatoes

2 peeled and chopped carrots ( I used purple carrots cause it’s what I had in the fridge but you can use any kind of carrot 

4 – 5 cups of vegetable broth

Bring to a boil and then lower the temp to a low to medium heat. Let the mixture simmer for 30 min. Season with salt to taste. 

  
Transfer to a blender and add 1/3 cup of unsalted peanuts and purée. Put back in pot and add

2 Tbsp of natural peanutbutter 

A dash of cayenne to desired taste

( come on you should always taste your food. )

Serve with chopped fresh cilantro, chopped tomatoes and crushed peanuts 

My batch made 11 cups 😜

   
 
Enjoy 🙂