Recipe: Chalet Style Chicken Soup

Warm up with some Soul Food 

When it's cold and snowy outside, you need all the reinforcements to stay cozy inside.
One of my go-to recipes this season has been my version of Swiss Chalet's Chicken Noodle Soup. It's so easy and hearty, I can't believe I didn't think to recreate this before!

This recipe came about one day when I had picked up a roast chicken from the store. Buying a ready to go chicken like this can be a meal-prep lifesaver on weeknights where you don't have much time and need to throw something together fast.

I shred the chicken and keep it on hand to use in pastas, tacos, salads and curries throughout the week.

This soup was a kitchen experiment but it turned out to be just like the classic comfort food that I always ordered when I went to Swiss Chalet for a family dinner!

I'm so excited that now, I can make it at home and have it whenever the mood strikes.

I had to share this one with all of you, since it's the perfect way to combat the February cold. Hope you enjoy it as much as I do!

Note: When I'm making comfort foods like this, I always turn to my cast iron Staub Cocotte. I think it adds such a depth of flavour especially for slow cooked foods and also - it gives me all the Martha Stewart vibes!

Chalet-Style Chicken Soup

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6

Ingredients

1/2 a roast chicken, shredded
2 carrots, chopped
2 celery stalks, chopped
2 medium onions, sliced
4 cloves of garlic, minced
1 cup of frozen green peas
1 cup of small pasta shells of your choice
5 cups of chicken broth
1 tbsp of canola oil
Salt and black pepper to taste

1) In a large pot, heat some oil over medium heat.



2) Add the onions and allow them to soften.

3) Add the carrots and celery and cook through.

4) Add the garlic and watch carefully. Once the garlic softens a little it's time to add the chicken broth.



5) Add the chicken pieces, salt and pepper to the pot and bring to a simmer.

6) In another small pot, boil the pasta until the desired tenderness is reached. Drain.

7) At the very end of the cooking process, add the green peas. Do not cover the pot so that the peas keep their bright green colour. Once the peas are cooked, the soup is ready to serve.

8) Add salt and pepper to taste.

9) When plating, add a little pasta to each bowl then spoon the soup over top. Stir before serving.

That's it! It is really the simplest soup to make but you will be surprised at how heart (and tummy) warming this recipe is. Make enough to enjoy for lunch the next day- trust me, this is true chicken soup for the soul.

Recipe: Bombay Shrimp Curry

How to Make a Spicy Indian Shrimp Curry at Home

Is it just me or does the cold weather lead to cravings for spicy and flavourful food?

I can't make enough curries these days and when I had some cocktail shrimp leftover in my freezer from the holidays, I thought it was a great opportunity to do a little kitchen experiment. (Aren't those the best?)

I had a lot of fun, tasting and adding different ingredients - if you want to check out the video, take a look at my Instastory archives on my Instagram @angeliesood

This curry turned out delicious and I'm so excited to share this with all of you so you can try it at home. Serve it up with some basmati rice and a small salad and it's a quick meal that packs all the rich flavour along with some subtle heat.

Bombay Shrimp Curry

Serves 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients

2 tbsp canola oil
1 lb peeled, deveined shrimp
1 onion, chopped
4 cloves of garlic, minced
1 inch ginger, minced
1 green chili (optional), chopped
1 large tomato, chopped
3 tbsp tomato paste or tomato sauce
1/2 tsp cumin seeds
1/2 black cardamom, crushed
3 fenugreek seeds
3 cloves
1 tsp Bombay Biryani Masala by MDH
(you can find this at most grocery stores in the International aisle)
1/2 tsp of red chili pepper
1/2 tsp ground cumin
1/2 tsp of corriander seeds
1/2 tsp of turmeric powder
1 tsp salt
20 fresh curry leaves
1 potato, peeled, chopped and boiled
garnish with cilantro, and slices of ginger

1) Heat oil on medium heat in a large skillet or pot and add cumin, cloves, black cardamom and fenugreek seeds.

2) Add the onion and green chili (if using). Allow the onion to brown, then turn the heat to a low heat.

3) Add the garlic and ginger and allow them to cook out before adding the rest of the spices.

4) Allow the spices to cook a little (for a few minutes) before adding the chopped tomato. Keep stirring so it doesn't burn.

5) Once the tomato is soft, add the tomato sauce or paste. Once the paste cooks out and dries a bit, add about 1/2 cup of water and let the mixture simmer for about 10 minutes.

6) Add half of the chopped and cooked potato to the curry. Using a fork, mash the second half of the potato before adding it also. (This will thicken your curry nicely).

7) Add the shrimp and curry leaves, using a spoon to incorporate them into the curry. Let the curry simmer for about 10 minutes.

8) Add cilantro and ginger slices to garnish.

Serve it up

This curry was perfectly flavourful and exactly the hit of spice I was looking for. I can't wait to make it again and I'm sure you'll love it too. If you want to make a milder version, omit the green chili and red chili powder. Personally, I made this for the heat!

Next time, I'd recommend making this curry with raw shrimp (tails off), but as I was trying to work with what I had in my freezer, I went with cooked shrimp and left the tail on for the aesthetics (I knew I'd be photographing this for the blog).

If you decide to work with raw shrimp, I'd suggest letting it marinate in the Bombay spice mix and a little oil with lemon juice for about 20 minutes before making the curry. If you're working with cooked shrimp, add the shrimp at the end to avoid overcooking.

Hope you enjoy this flavourful curry and try it out at home!

Recipe: Roasted Red Pepper Soup

Well, it's still winter. I think I'm pretty much over it as I can't wait for spring but I have to say, it's a good thing I love a good bowl of soup. Today, I'm sharing my recipe for Roasted Red Pepper Soup. It's light, flavourful and delicious. Perfect for a cold winter day and just so full of summer flavour. It kind of reminds me of a gazpacho, only hot and eaten in the winter, fall or anytime you are in the mood for a steaming hot bowl of deliciousness.

 

I made a quick video to walk you through the steps for making this soup at home. The key is roasting your own red peppers to bring out the delicious flavours. It takes very little time to do this and you can even roast some extra peppers and store them in olive oil for a quick antipasto. Add a couple of cloves of garlic or some fresh rosemary and chili peppers and you've got yourself a party.

Ah, I digress...here's what you need to make this Roasted Red Pepper Soup at home:

Roasted Red Pepper Soup

Preparation time: 15 minutes Total time: 35 minutes

Ingredients:

6 red bell peppers

3 cups of chicken or vegetable stock

1/2 cup of milk, cream or coconut milk

2-3 cloves of garlic, minced

olive oil

½ teaspoon of chili flakes

¼ teaspoon of cumin

2 tablespoons of fresh flat leaf parsley leaves, chopped

salt and pepper to taste

(you can also add one peeled and boiled potato to this if you'd like a hearty soup, just add it when you add your peppers)

Step One Cut the red peppers into halves and remove and discard the stems and seeds

Step Two place the red peppers cut side down on a lined baking sheet and drizzle with olive oil. Place them in the oven at 350 degrees for 15 minutes

Step Three Remove the peppers when the skins have shriveled and place them in a brown paper bag, set aside

Step Four In a stockpot, heat a few teaspoons of olive oil and add the cumin, salt and chopped garlic

Step Five Remove the peppers from the paper bag. The steam should have loosened the skins and they should be easy to remove with your fingers. Add the red peppers to the pot

Step Six Add the stock and allow the soup to come to a boil

Step Seven Using an immersion blender, blend the soup until it comes to the consistency you are looking for. I like this soup to be thoroughly blended (You can also blend this in batches in a counter top blender but make sure to vent the lid )

Step Eight Add the milk, cream or almond/coconut milk

Step Nine Check the seasoning and adjust the salt and pepper to taste

Step Ten Portion into bowls and garnish with some chopped parsley

Bon Appetite! 

Butternut Squash Soup...in a blender

So I FINALLY used my Vitamix blender for what I bought it for today and the results were awesome! I made a fresh, homemade RAW hot soup at home in ten minutes. Don't have a fancy blender? 

You can still blend up a quick soup just like this in no time! 

On the weekend, roast up some butternut squash and keep it in the fridge in a sealed container. Then, on a night you are too tired to really cook, peel the skin off half an onion, chop an apple (cored) and put them in a blender with about 1/2 cup of chicken or vegetable broth. Blend it until it liquifies and then add your reserved roasted butternut squash, some fresh or dried rosemary and 2 cups more of the stock of your choice. Blend away before transferring to a pot to heat through and finish with salt and pepper and a little milk or coconut milk(if you're vegan). Dinner will be ready in half the time because you didn't chop your onion or squash and you didn't have to wait for it to cook on the stove.

Serve it with some bread or salad and it's perfect for a cold winter weeknight. 

How to roast your butternut squash:

1) using a few passes of a sharp knife (be careful) slice your squash in half lengthwise

2) using a spoon or a serated knife, remove the seeds from the squash

3)pierce the outer skin of the squash with a fork a few times (both halves)

4) place them flesh facing down on a baking sheet that is lined with parchment paper

5) allow the squash to roast in the oven at 375 degrees for about 20 minutes

6) when they are done the squash flesh will be a bright orange colour

7) allow it to cool a bit and then use a spoon to scoop out the roasted flesh of the butternut squash

8) reserve in a sealed container in the fridge for up to 4 days and use it in a soup or other dishes

Enjoy!

"You're Mine"-estrone Soup

I'm not sure about where you live, but where I live- it's freezing this weekend! To beat the cold and stay warm, I'm making a hearty (Valentine pun-intended) minestrone soup for lunch. The perfect way to add a little extra love?

Heart-shaped carrots! (The how-to will be in my next post) The recipe is down below. You can easily make this a vegan soup, but I am so partial to a little grated cheese melting it's way into this hot, soupy deliciousness...I can't give it up! But this is a completely vegetarian dish. Enjoy!

Minestrone Soup 

Preparation time: 15 minutes Total time: 30 minutes

Makes 8 servings

Ingredients:

2 tablespoons extra virgin olive oil

½ of a bunch of spinach washed, chopped

4 cups of vegetable stock or chicken stock

1 can of kidney beans, drained and rinsed

2 celery stalks, chopped

2 carrots, chopped

1 onion, finely diced

2 cloves of garlic, diced

1 green chili pepper, chopped or ½ teaspoon of chili flakes

1 tablespoon of fresh parsely, chopped

2 tablespoons of tomato paste

2 bay leaves, dried or fresh

1 can diced tomatoes

3 cups of water or vegetable stock

½ cups of pasta of your choice, cooked

salt and pepper to taste

Method:

Step One Heat the olive oil in a large saucepan over medium heat. Add the onion, celery, carrots, garlic and chili and cook for a few minutes until the vegetables have softened

Step Two Then add the tomato paste and stir to allow all the vegetables to be coated. Cook for 3-5 minutes

Step Three Add the beans, chopped tomatoes, salt and pepper and stir gently

Step Four Add the water or vegetable stock and increase the heat to medium-high, allowing the soup to cook for about 10 minutes

Step Five Arrange the Spinach and cooked pasta in bowls and spoon the hot soup over top, allowing the heat from the soup to gently cook the greens. Alternatively, if you plan to eat all of the soup in one sitting, you can add the greens at the very end of the cooking process in order to keep their nutritional content high and their colour a bright green. Garnish with a little chopped parsley and grated cheddar cheese (if desired)

Hearty Vegetarian Chili

The weather outside has been crazy these last few days. Welcome to November in Toronto. It's pink skies one minute and hurricane winds the next. When the air gets chilly I love cozying up to a nice comforting bowl of something piping hot.

Last night I opted to make one of my favourite comfort foods- chili! As a conscious flexitarian, I try to make vegetarian meals whenever possible. As such, I decided to cut the meat on this one but go full flavour. The result is this foolproof hearty chili that has just the right amount of heat, and is full of delicious vegetables and beans.

This one pot dish saves you on time, clean-up, doubles as lunch the next day AND the carnivores in your family will be so satisfied, they won't even notice that something was missing.

Hope you all enjoy this recipe as much as I do!

Hearty Vegetarian Chili

Preparation time: 15 minutes Total time: 35 minutes

Ingredients:

1 540 mL can of chickpeas, rinsed and drained

1 540 mL can of kidney beans, rinsed and drained

1/2 398 mL can of refried beans

1 can of corn kernals or 1 cup of frozen corn kernals

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 celery stalks, chopped

2 medium carrots, chopped

1 medium onion, chopped

2-3 cloves of garlic, minced

1 green chili, minced (optional)

1 cup of vegetable or chicken stock

1 540 mL can of diced tomatoes or 3 fresh tomatoes, chopped

½ cup of tomato paste or tomato sauce

1-2 tablespoons of olive oil

½ teaspoon of chili flakes

2 tablespoons of chili seasoning (I use Old El Paso)

1/2 teaspoon of ground cumin powder

salt to taste

2 green onions, chopped

2 tablespoons of fresh cilantro leaves, chopped

grated habanero or cheddar cheese to garnish

Method:

Step One Heat the olive oil in a large pot or dutch oven on medium heat and add the onion, garlic and green chili, stirring intermittently to keep the vegetables from sticking

Step Two Add the hard root vegetables (carrots, celery) and allow to partially cook (about 5 minutes) before adding the bell peppers

Step Three Continue to stir the pot and add the chili seasoning, chili flakes, ground cumin powder and salt, stir the ingredients to evenly distribute the seasoning

Step Four Add the kidney beans, chickpeas, chopped tomatoes, corn and stir, allowing these vegetables to heat through

Step Five Add the tomato sauce and stir to incorporate it into the vegetables

Step Six Add the vegetable or chicken stock and the refried beans to give the chili a thicker consistency

Step Seven Allow the chili to simmer on low heat for about 10-12 minutes

Step Eight Portion into bowls and garnish with grated cheese, green onions, cilantro and or plain greek yogurt

I served this vegetarian chili with focaccia dippers- sliced rosemary focaccia lengthwise and toasted the pieces on a baking sheet in the oven at 200 degrees for about 10 minutes.

How do you serve chili at home? Let me know what you pair with this one pot meal in the comments below!

Bon Appetite!