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Thai Pumpkin Coconut Soup

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Thai Pumpkin Coconut SoupPumpkin is a common ingredient in Thai cooking. Pie pumpkins are usually available in grocery stores during the fall months, but butternut squash makes for a great alternative. The daring folks might like another chili pepper. For colour and added texture, sprinkle with sliced red chili pepper just before serving.

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Thai Pumpkin Coconut Soup
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
 
Ingredients
  • 8 cups cubed, peeled pie pumpkin or butternut squash
  • 1 red onion, chopped
  • 2 tbsp fresh ginger, grated
  • 3 cloves garlic, chopped
  • 1 small red chili pepper, chopped
  • 1 can coconut milk
  • 3 cups vegetable broth
  • 2 tbsp fish sauce
  • ½ cup fresh cilantro, chopped
  • 2 tbsp lime juice
Instructions
  1. In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce.
  2. Cover and cook on low for 5 to 8 hours.
  3. Using immersion blender, purée soup until smooth.
  4. Stir in cilantro and lime juice just prior to serving.

 

Leftover Roast Beef Soup

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Leftover Roast Beef SoupGot roast beef leftovers? Then this is the perfect soup for you.

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Leftover Roast Beef Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 cup celery, chopped
  • 1 cup carrot, chopped
  • 1 onion, diced
  • 1 cup mushrooms, sliced
  • 1 cup brussel sprouts, halved
  • 2 cups leftover roast beef, chopped
  • 1 x 900 ml carton of beef stock
  • 3 tbsp butter or coconut oil
  • Salt and pepper
  • 1 cup broccoli, chopped
  • Optional: Cauliflower, sweet potato – whatever is in your fridge!
Instructions
  1. Sauté celery, carrots, onion, mushrooms and a pinch of salt in butter or coconut oil for 5 minutes.
  2. Add brussel sprouts, roast beef and beef stock. Season with salt and pepper and simmer for ~45 minutes.
  3. Add broccoli and simmer 15 minutes longer.
  4. Add water if you prefer it more soupy, and salt and pepper to taste.

 

Avocado Kale Salad

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Avocado kale saladWith kale and avocado as the two main ingredients, this salad is the very definition of nutrient-density-in-a-bowl. Simple to make yet packed full of flavour, everyone is sure to love this classic salad.

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Avocado Kale Salad
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 bunch kale, washed and torn off stalks
  • 2 tbsp olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 1 avocado, ripe and diced into 1-inch cubes
  • 1⁄2 tsp fresh ground black pepper
  • 1⁄4 tsp sea salt
Instructions
  1. In a large bowl, thoroughly combine kale, olive oil and lemon juice until kale is tender.
  2. Add the avocado pieces, pepper and salt.
  3. Toss to coat evenly and serve.

 

Mango Salad

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Mango SaladNothing screams summer like this fresh mango salad recipe. In my opinion, the best part is the simplicity of the preparation instructions — mix in a bowl and enjoy!

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Mango Salad
Recipe type: Salad
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 4-5 ripe mangos
  • 1⁄2 cup strawberries
  • 1⁄2 cup blueberries
  • 1 green pepper
  • 1 red pepper
  • 1⁄2 cucumber
  • 1 jalapeno pepper
  • Cilantro to taste
  • Juice of one lime
Instructions
  1. Mix all ingredients in a bowl and enjoy.

 

Crab Cakes

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Crab CakesThese succulent pan-fried crab cakes are fast, easy to make, and oh so delicious. And are you ready for the best part? They won’t crumble!

I like to use my homemade mayo, and I’ve even been known to combine equal parts crab and tuna (e.g. 1 cup each) for the same yummy outcome. If you really want to go all in by making everything from scratch, try my delicious homemade ketchup to create your seafood sauce.

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Crab Cakes
Recipe type: Fish/Seafood
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 cups crab meat
  • 1 egg, whisked
  • 2 tbsp mayonnaise
  • ¼ cup shallots or onions, minced
  • Salt and pepper to taste
  • Seafood Sauce (3 parts ketchup to 1 part horseradish, add lemon juice to taste)
  • Optional garnish: chopped parsley/chives and/or lemon
Instructions
  1. In a large mixing bowl, combine all ingredients except seafood sauce, parsley/chives, and lemon.
  2. Form mixture into patties about the size of your palm.
  3. Place cakes into greased pan over medium heat and cook for 5-7 minutes per side.
  4. Top with seafood sauce, garnish with parsley, fresh chives or a lemon wedge.