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Soup, Vegan

Roasted Butternut Squash Carrot Apple Soup

October 1, 2013



So, today was fun.

On my drive to work today as I was merging from the left lane to the right lane just before the entrance to the highway I saw a large piece of metal in the middle of the lane. It looked like a hunk of some machine, or car part that had fallen off a heavy duty truck perhaps. 

I saw it only for a split second as the car in front of me switched lanes. I don’t remember if I had time to move out of the way or not, but I was thinking I had better not put my brakes on as I merged onto the highway because I’m sure I would have been rear ended. So I kept driving and sure enough just as I changed lanes the object met my front right tire.

It was quite the bump – it felt hard and solid as I drove over it with a clank. Unluckily I was merging right onto the highway with no where else to turn off, so I had to keep driving. The next exit was mine, but it was down a large hill. I could feel my tired slowly giving out. There was a sad little noise coming from the front right. It began to clunk louder, so I turned on my hazards, and coasted along the shoulder until the bottom of the highway to my exit. 

Oh crap.

I pulled over for a minute so I could call Adam – panicked of course. I began crying, because well that’s what you do when you’ve just ran over a large metal object, your tire is punctured, clanking and slowly deflating and your stranded on the side of a  highway and need to be at work in 5 minutes. 

I managed to let some traffic by me while I was on the shoulder of the exit, and then proceed to limp my way around the exit with my hazard lights to the nearest parking lot for a park & ride bus area. 


I parked, got out and looked at the damage. Yup – it was definitely torn up. I called Adam back, then called a cab to get me to work. I was really only about 5 minutes from the school I was working at today, and luckily it was the school I had been at for both my practicums so I knew it well. I think if I had been TOCing at an unknown school I may have been a little more panicked. 

a $20 cab ride later, I was at school – and on time! TOC of the year? I think so. 

A big thanks to Adam who was a super boyfriend today – he left work, went to my abandoned car to put on the spare tire, which turned out to be flat and had to go to the store to get a compressor, came back and changed the spare in the pouring rain, brought it to his uncle who works at a tire store (thankfully!) and put on a new set of tires (because to be honest they needed to be changed before this winter came anyways), drove my car to my school with the new wheels and dropped off my keys, then his dad dropped him off back at his car. 

All I can say is thank goodness for boyfriends who know how to change a tire. Amen.

Needless to say I baked him two treats tonight – both with Apple because he requests apple pie daily. 

Today, he definitely deserved two desserts. I’ll be sharing them soon because they were both major hits. 

Now we’re both lying curled up on the couch watching some PVRd shows including the Black List, Agents of Shield and How I Met Your Mother. There’s lots of new shows for the season, some good some not so good. 

We had some salad for dinner with a chicken breast and a mug of this soup. 

Soup in a mug – it’s the best, and it’s happening all season long. It’s handy dandy.

I’ve began making a Sunday Soup – each sunday I’ll make a large pot of soup to eat through the week for lunches or quick dinners. I’ll share them on here each week. 

Do you have any favourite soups??


Roasted Butternut Squash Carrot Apple Soup
Serves 10
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  1. 2 medium butternut squash, peeled seeds removed and chopped into chunks
  2. Olive Oil
  3. 1 yellow onion
  4. 5-6 medium carrots
  5. 2-3 granny smith apples
  6. 3 Tbs. Pumpkin
  7. 4 Cups (1 carton) low-sodium vegetable stock
  8. 1 cup water
  9. nutmeg
  10. cinnamon
  11. dried garlic salt
  12. curry powder
  13. pepper
  1. Pre-heat oven to 400 degrees.
  2. Place sliced butternut squash chunks onto baking pan, drizzle with olive oil and sprinkle with a little nutmeg, cinnamon, garlic and curry powder just slightly. Mix together and spread in single layer on sheet.
  3. Place in oven for 30-40 minutes, until squash is tender, caramelized and nicely roasted.
  4. About 10 minutes before the squash is finished, dice the onion and add it to a large pot with 2-3 Tbs of olive oil. Heat over medium heat 4-5 minutes until translucent.
  5. Peel and cut carrots into small chunks, add to pot. Cook another 5 minutes.
  6. Peel and cut apple into chunks, add to pot.
  7. Remove butternut squash from the oven, and add about 2 cups of the squash to the pot along with the pumpkin. I reserve the rest of the squash to have with salads - it's delicious.
  8. Add the vegetable broth and water, bring to a boil.
  9. Reduce heat to medium-low and simmer for about 30 minutes.
  10. Remove from heat.
  11. Use an immersion blender to puree the soup, or you can transfer to a blender (be sure to allow the heat to escape through the top or it will burst!), or add small amounts at a time to a food processor and return to the pot. It will turn into a gloriously thick velvety smooth orange soup.
  12. I topped mine with a drizzle of coconut milk.
b a k e a h o l i c

Slow Cooker Beef Stew with Beer

March 21, 2013

Last week I wanted to make something for St. Patrick’s day dinner, something Irish-y i.e. Something that included beer, more specifically, Guinness. When in Rome – err – Ireland…

However, in true Irish fashion we met up with my mom and brother and everyone else for Greek Food. Not quite Irish, but oh well. The pubs and Irish food joints were packed to the hill, so we decided to eat wherever was empty, which ended up being a Greek place. The food was good, but took forever – there were also 9 of us so that might have been why.

Although St. Patrick’s day was over, I woke up Monday wanting to still make something. So, I decided to go to the Liquor store to pick up some Guinness. It never crossed my mind what time it was. It was 11 am. On a Monday. And I was going to buy beer – all in the name of cooking. I joked with the cashier that I hadn’t had anything Irish on St. Patrick’s day and that I was going to make a stew with the Guinness, and not actually drink it. I suppose he knew a thing or two about cooking, or has had the conversation before because he mentioned that there were other, better, beers to use for a stew besides Guinness. I also didn’t really need a case of beer (though Adam would have helped me there), and apparently Guinness doesn’t make single serve beers. Not that I know about about Beers, or Stouts, but he suggested Phillips Chocolate Stout for using it in a stew. It was in the single serve beer section, so I though I would try it.

A friend of mine had asked me to post a slow cooker recipe, and also enjoys a good beer or two. This way, you can have both in one.

The great thing about slow cooker recipes is that you can throw it all together, and then be off on your way knowing that a delicious dinner will basically cook itself. That’s the kind of dinner I like, especially when I have finals and assignments to write – and Adam isn’t the chef around here. Although, I’m fairly certain anyone can make a slow cooker meal.

I know it’s technically ‘Spring,’ now, but yesterday it was so windy and cold that our power went out. So, as long as the warm weather holds off, you can still warm up with a bowl of this stew.

Adam and I are headed down to the States this weekend, hoping for some Seattle sunshine – maybe??

After hitting up the liquor store at 11 am, ahem, I went to our favourite butcher shop Meridian Meats & Seafood to get some beef. You’ll need about 1.5 – 2 lbs of stewing beef (they had extra lean, but a little bit of fat would actually add flavouring to the stew when you brown it)

Where’s the Beef. (hah)

Add 2 Tbs. of butter to pan over medium-high heat.

Add the beef in two batches, you’ll want to leave room for browning.

Brown the meat on all sides. Season with salt + pepper as it browns.

Once all the beef is browned, place the piece in the slow cooker. Leave the juice in the pan.

Saute onions and celery in juice for 5 minutes. Add 2 tbs tomato paste. Saute for a few more minutes, adding a splash of the Stout to scrape up the browned bits in the pan.

Once finished, transfer celery and onion mixture to the slow cooker.Add the rest of the Stout, worcestershire sauce, broth, thyme and vegetables to the pot.

Cover, and let cook on Low for 8 hours OR High for 4 hours.

This stew gets even better the next day.

Slow Cooker Beef Stew 


  • 2 Tbsp butter
  • 1.5 – 2 pounds marbled stewing beef
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 celery staks, chopped
  • 2 Tbsp tomato paste
  • 2 tbs. worcestershire sauce
  • 1 pint Stout/Porter/Guinness (may I suggest a Chocolate Stout)
  • 3 cups beef broth
  • 2 large carrots, peeled and cut into chunks
  • 4 small yellow nugget potatoes, cut into chunks
  • 1 parsnip, peeled and cut into chunks
  • 1 large turnip, peeled and cut into chunks
  • dried thyme
1 Heat the butter in large pan over medium-high heat. Brown the beef in the butter. Do this in two batches to allow beef to brown evenly. Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into the slow cooker.
2 Add the diced onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes. Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Stout, enough to make it easier for you to scrape up any browned bits at the bottom of the pan. Transfer the celery and onions into the slow cooker.
3 Add the rest of the Stout, beef broth, worcestershire sauce, carrots, chopped celery, parsnips, potatoes, turnips, and thyme to the slow cooker.
4. Cover and cook on “high” for 4 hours, or “low” for 8 hours.
I served mine over mashed potatoes, but you can also just have it on its own.
adapted from Simply Recipes.
Chili, Soup

Pumpkin Turkey Chili – Comfort in a Bowl

October 21, 2012

We’ve run out of luck here in Vancouver – Fall is definitely upon us. We had a good run with a late summer this year – and this weekend was testament to that. Today it was raining, and then in was hailing. And now it is sunny and cold. Vancouver weather is still a mystery.

Chili has to be one of my all time favourite comfort foods. Chock full of vegetables, whatever you have on hand, spices and tomatoes (an Italian staple). Simple, warm, comforting. It is Fall in a bowl. And when Fall comes around, I like my foods in a bowl (Think: Soup, Chili, Oatmeal, Pasta) The goods.

This chill isn’t just like any other chili, it has earthy hints of cinnamon, nutmeg and cumin paired with pumpkin puree for added thickness. The spices make for a rather aromatic Fall chili. Turkey and pumpkin naturally go together – like Thanksgiving. Since I’m not a coffee drinker (I know), I can’t go all crazy for the Pumpkin Spiced whatever at Starbucks – But I do go crazy for pumpkin spice anything. Especially food.

Pumpkin is also super nutritious – full of antioxidants, and carotenoids, so be sure to add it whenever you can to your food – trust me, no one would even notice!

I did say I wasn’t going to post anymore recipes with Pumpkin in them – but I didn’t even think about it when I was making this Saturday night. Usually when I think of pumpkin in a recipe, it’s the sweet kind. Like the Marbled Pumpkin Bundt Cake, or the Pumpkin Swirl Brownies, or even Pumpkin Spice Ice Cream.

But – Pumpkin can definitely be savoury. Adam and I loved this chili – I’ll definitely be keeping pumpkin on hand, for baking and for chili. I think Pumpkin Soup is also in the future.

This weekend was an absolutely fabulously slow weekend – The days seemed to drag on, which was much needed after two weeks spent observing in an Elementary school. Friday night we stayed in, Saturday we went to our favourite three year old’s birthday (I can say this because we don’t know any other three year olds at the moment, so he’s allowed to be the favourite) and then made some chili. This morning we went to the gym (much overdue this week) and then stayed in. I managed to photograph three recipes – so the blog will have lots of action this week! (also much overdue).

I also love veggie chili – if you’re a vegetarian just omit the ground turkey, it’s just as satisfying.

Pumpkin Turkey Chili


  • 1 large onion, diced
  • 3 tbs. olive oil
  • 3 cloves garlic
  • 2-3 red or orange peppers
  • handful – approx. 10 mushrooms
  • 4 medium carrots
  • 4 stalks of celery
  • 1 can black beans, rinsed and drained
  • 2 cups pumpkin puree
  • 2 large cans (946 ml) plum tomatoes
  • 1 package ground turkey
  • cinnamon
  • nutmeg
  • cumin
  • chili spices
  • black pepper
  1. In large pot on medium-low, saute diced onion and garlic in olive oil until onion is translucent – about 5 minutes.
  2. Add the ground turkey and continue to sauté until almost completely cooked – another 5-7 minutes.
  3. Chop up all remaining vegetables, and add to the pot.
  4. In a blender, add the cans of tomato and pulse until slightly blended. Pour into pot, and turn up to medium heat.
  5. Add the rinsed and drained can of black beans (can also use kidney)
  6. Add two cups of Pumpkin Puree, and stir to incorporate.
  7. Add as much spice as you like, I like a spicier chili, but you can add more cinnamon and nutmeg to even it out. The cumin adds a deeper flavour, and the cinnamon actually brings out the chili spice – Don’t worry about it actually tasting like cinnamon, just a couple dashes will do.
  8. Turn chili to medium-low, and let simmer for an hour or so, until the vegetables are tender.
Optional: Serve with sour cream, diced avocado, and chopped green onions.