Category Archives: Recipes

Bran Muffins

This recipes was passed along from a family friend many years ago.  It has always been my favourite bran muffin recipe.  They are super moist and delicious. I am always playing with the basic recipe depending on what I am craving. These are packed with fibre and my son calls them “Poop Muffins”.  Ha! Ha! It is for this reason that I rarely serve them to company.  Not so much because of the effect they might have on guests, but more to avoid the embarrassment my son asking if he can have a “poop muffin” in front of company.

bran muffins

Basic Bran Muffin Recipe

1 cup flour (I use whole wheat)
1 cup bran
3/4 cup white sugar
2 T. wheat germ
1 tsp baking powder
1 tsp baking soda

Mix the above dry ingredients in a large bowl.

Add:

6 T. oil
1 cup hot water
1 cup raisins
1 egg, beaten

Mix wet and dry ingredients just until blended. Bake in greased/lined muffin tray at 375 degrees for 15 to 20 minutes.  I usually cut small squares of wax paper that sit in the bottom of the greased tray.  My mom used to do this and it seems to help prevent the bottom from sticking to the pan. Turn cooked muffins upside down on a cooling rack.  Once cool, store in an air tight container or freeze in a ziplock bag.

The recipe makes a dozen, but of course I couldn’t wait and ate one before I took the photo. You can see the little wax paper squares on the bottoms.
You can see the little wax paper bottom that I peeled off.

Variations:

In lieu of the raisins I have used, cranraisins, dates, prunes, chopped apple, etc.

In my last batch, I microwaved about 3/4 cup of dates with a T. of water and heated until the dates were soft enough to stir. I then added a banana and mashed it together.  I also threw in 1/2 of chopped walnuts.  Get creative and toss in what ever you fancy.  Enjoy!

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Tomato Soup

Monday was my day off and I decided to whip up a batch of our favourite homemade tomato soup. This soup is “clean” and bursting with flavour. Nothing better than hot soup on a cold day!

tomato soup

Tosca Reno’s Tomato Soup

From “The Eat-Clean Diet for Family & Kids”
This recipe makes about 8 servings.
2 Tbsp olive oil
1 large sweet onion, peeled and chopped
4 ribs celery, trimmed and chopped
2 sweet carrots, peeled and chopped
3-4 cloves garlic, peeled and minced
1 medium sweet potato, peeled and chopped
2 cups fresh Roma tomatoes OR one 28-oz can plum tomatoes (no salt added)
4 cups low-sodium chicken broth OR veggie stock OR water (I always use chicken broth)
1 Tbsp dried basil, crumbled
1 Tbsp dried oregano
1 tsp sea salt
Freshly ground black pepper, to taste
Pinch of curry powder
2 low-sodium chicken or veggie bouillon cubes (I omit the bouillon b/c I use the broth)
1. In a large pot, heat olive oil over med-high heat. Add all chopped vegetables and sauté until onion is soft and translucent.2. Reduce heat to medium and add tomatoes, stock or water, basil, salt, oregano, curry, and bouillon. Bring to a boil and reduce heat to low. Simmer 30 minutes, stirring occasionally.3. Using a hand-held stick blender, puree the soup to your desired uniform consistency. (I dump it into my bullet to blend it.)4. Remove from heat and serve. Garnish with a scoop of low-fat plain yogurt or yogurt cheese. (We use a dollop of sour cream and some green onion. It is really yummy with the sour cream stirred in, but Tosca probably wouldn’t approve.)

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Autumn Chopped Salad

My husband came home from Costco with a case of very green pears last week.  Despite the fact that everyone in our house enjoys pears, the reality is that pears seem to go from “crunchy and flavorless” to “over ripe disaster” in warp speed. There is nothing worse that going to bed with a beautiful both of fruit and waking up to a “fruit fly frenzy”.  I always find it difficult to buy pears and eat them within that window of time when they are perfectly ripened, juicy and truly delicious. What concerned me was that we would now have an entire case of pears to devour within those few “peak” days of perfection.  So…. I was on the hunt for a new salad recipe that would capitalize on the great flavour and use up some of our supply.  I can’t believe I found a winner on the first crack!  I found this recipe on “Espresso and Cream“.  The taste was incredible and I will definitely be making this salad again. However,  I made the salad as our main course and found it a bit sweet for an entrée.  I think I would reserve this delicious recipe for a side dish or “potluck” dinner.  Enjoy!

Autumn Chopped Salad

Autumn Chopped SaladIngredients:

  • 6 to 8 cups chopped romaine lettuce
  • 2 medium pears, chopped
  • 1 cup dried cranberries
  • 1 cup chopped pecans
  • 8 slices thick-cut bacon, crisp-cooked and crumbled
  • 4 to 6 oz. feta cheese, crumbled
  • Poppy seed Salad Dressing
  • Balsamic Vinaigrette

Original Instructions:
On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

What I Did:

I simply placed all of the ingredients in a large bowl, tossed and served.  I let each person add their own dressing as my kids can be fussy about dressing (Eden generally will not eat any dressing at all.) I really enjoyed the 70/30 ratio suggested in the original blog, but used only a small amount.  I would not recommend using as much as is suggested.  If serving at a potluck, I might toss it lightly and then have extra dressing on the side. (I just used Kraft dressings).  Absolutely delicious!

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P90x Island Pork Tenderloin

I originally found this recipe when I was doing the P90x exercise program a few years ago. The recipe comes in the eating plan that accompanies the program. We love pork tenderloin at our house and this is “hands-down” the best recipe we’ve ever used.  The meat is super juicy and tender and the sweet/spicy combination is absolutely delicious. One of the best things about this recipe is that we always have all of the ingredients in the house, so it’s a bit of a “no brainer” and we all need a few of those in our arsenal. We follow the pork tenderloin recipe exactly as is, but often substitute the fresh garlic with minced garlic in a jar.  This recipe can be prepped in less than 10 minutes and cooks in 20 to 25. Mmmm good!

P90x Island Pork Tenderloin

Serves: 4

Ingredients:

16 ounces pork tenderloin, lean
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
2 teaspoons olive oil
1/4 cup brown sugar, packed
1/2 tablespoon fresh garlic, finely chopped
1/2 tablespoon Tabasco sauce

Directions:

Preheat oven to 350 degrees.
Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
Heat 1 tablespoon oil in a 12-inch skillet over moderately high heat and brown pork, turning, about 4 minutes.

sear pork Pork Glaze

 

 

 

 

 

 

 

Stir together brown sugar, garlic, and Tabasco and pat onto the top of tenderloin.

Place pork in a roasting pan and cook in the oven for 20-25 minutes.

Serving Suggestions:

We often serve the pork over a bed of lettuce and use the juices from the bottom of the pan as a dressing.  It is also great with roasted vegetables or served with the original Island Pork Tenderloin Salad, from the P90x Recipe Book.

Island Pork Tenderloin

Island Pork Tenderloin served on a bed of lettuce with juices from the meat and some red onion.

Island Pork Tenderloin Salad Recipe

Cumin Vinaigrette

  • 1/4 cup fresh lime juice
  • 1 T fresh orange juice
  • 1 T Dijon mustard
  • 1  teaspoon cumin powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 T olive oil

(I found another variation of this recipe on epicurious.  It is very similar, but calls for curry instead of cumin and ups the oil to 1/2 cup.)

Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

For salad

  • 2-3 navel oranges
  • 5 ounces baby spinach, trimmed (6 cups leaves)
  • 4 cups thinly sliced Napa cabbage (from 1 medium head)
  • 1 red bell pepper, cut lengthwise into thin strips
  • 1/4 to 1/2 cup golden raisins (optional)
  • 1-2 avocados

Prepare salad ingredients while pork stands:
Peel and cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Serving:
Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

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Pan-Seared Steak with Caramelized Onions

https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/caramelized-onions-steak

This is one of our favourite recipes to use when we are not in the mood to BBQ our steaks.  We originally got it from the 2005 Milk Calendar.  The steak is tender and yummy and easy to prepare.  Enjoy!

Prep Time:     10 min
Total Time:    35 min

Pan-Seared Steak with Caramelized Onions

Makes 4 servings

INGREDIENTS:

  • salt and pepper
  • 1 lb (454 g) beef sirloin or other grilling steak (about 3/4-inch thick)
  • 2 tbsp (30 mL) Butter, divided
  • 2 onions, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) dried rosemary, crumbled
  • 2 tbsp (30 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Milk
  • 2 tbsp (30 mL) soy sauce
  • 1 tbsp (15 mL) Dijon mustard
  • chopped fresh parsley

DIRECTIONS:

1. Rub 1/4 tsp (1 mL) each salt and pepper over both sides of steak. In large skillet, melt half of butter over high heat; brown steak on both sides, about 2 min per side. Transfer to plate.
2. Reduce heat to medium-low; add remaining butter to skillet. Stir in onions, garlic and rosemary; cover and cook, stirring often, for 10 min or until onions are very soft and caramelized. Sprinkle with flour; cook, stirring, for 1 min. Gradually stir in milk, then add the soy sauce and mustard.
 
3. Increase heat to medium; simmer, stirring, for 5 min or until sauce is thickened. Return steak and accumulated juices to pan; spoon sauce over top. Simmer, turning steak once and stirring sauce, for about 5 min or until steak is desired doneness. Remove from heat. Transfer steak to cutting board; let rest for 5 min. Season sauce to taste with salt and pepper. Slice steak thinly across the grain and serve with sauce. Sprinkle with parsley.

 

Homemade Salmon Chowder

What to do with Salmon Leftovers:

I made salmon for dinner the other night, but it took longer to cook than expected and Tim had to leave for work before dinner was ready. The result was that I was left with a large amount of leftovers.  I decided to see what kind of recipe I could find to use up what was leftover. I came up with this very simple recipe on The Common Room.  I was able to whip it up in under half an hour and that included frying up a few strips of bacon for the “bacon bits”.

Salmon Chowder

Homemade Salmon Chowder

By Headmistress, zookeeper | Published: SEPTEMBER 30, 2006

QUICK ALASKA SALMON CHOWDER
1 can of salmon (or leftover salmon which is what I used)
1 Tablespoon butter OR margarine
1 small onion, chopped
1 Tablespoon flour
3 cups skim milk (I used 2%)
2 cups frozen hash brown potatoes
1 can (8 oz.) drained or 1 cup frozen corn kernels
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon lemon pepper (I added a bit extra)
2 Tablespoons sherry, if desired
1/4 cup bacon bits (I fried and crumbled fresh bacon)
grated cheddar cheese (optional)

Drain salmon, reserving liquid; discard skin and bones. Break salmon into chunks, set aside. Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through. Ladle soup into bowls; sprinkle with remaining bacon bits, top with cheese if desired.

I doubled this recipe and it turned out fantastic.  Good flavour and super easy to make.  Great served with fresh homemade tea biscuits!

Yummy Halloween Candy Corn Bark

I found this recipe on Your Homebased Mom, but I think the original post was found on Recipe Girl.  I made it last year and it was such a hit that I decided to whip up another batch this weekend.  The candy bark is super easy to make and so yummy.  I love that it doesn’t take much fuss to make it look good.  This is a great treat to give send to school for a class party, give as a little teacher treat, bag up and hand-out to those special kids in your life or just keep it for your own family to enjoy!

Candy Corn Cookie Bark

Leigh Anne’s Candy Corn Cookie Bark

CANDY CORN COOKIE BARK

 Please visit Leigh Anne’s site for her detailed tutorial.  Great job Leigh Anne!

INGREDIENTS:

  • 14 whole Oreos, broken up
  • 1 1/2 C pretzels, broken into pieces. I used the small stick pretzels
  • 1 lb. white chocolate melting discs (I used about 1 1/2 pounds for mine)
  • 1 C candy corn
  • brown and orange colored sprinkles, Halloween edible sequins or coloured sugar (Bulk Barn has a great selection.)

INSTRUCTIONS:

  • Cover a large cookie sheet with wax paper
  • Mix the broken cookies, pretzels and about 3/4 C of the candy corn in a bowl
  • Spread the candy mixture onto the waxed paper
  • Place white chocolate in a container and microwave for 1 1/2 minutes
  • Stir and then microwave for another 30 seconds until melted and smooth
  • White chocolate melts faster and burns easier than chocolate
  • Drizzle the melted chocolate over the cookie mixture, spreading with spatula to coat evenly
  • Sprinkle remaining candy corn and colored sprinkles over the chocolate quickly before it sets
  • Place the cookie tray in the refrigerator until set and firm
  • Remove and gently break bark into small pieces
  • Store in air tight container or place in cellophane bags if you wish to share!

One thing I notice is that if you spread your candy mixture out too much, you will not have enough chocolate to cover the base.  If you look at the difference between Leigh Anne’s and mine, you will notice that her’s seems to have a thicker chocolate coating over the top of her candy corn cookie bark than mine does.  I think the key is not spreading it out so much that your chocolate will not cover the crumbs adequately.
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Another Yummy Pumpkin Recipe: Whoopie Pies

I needed to bring a treat into work today. When I was searching for a cheesecake recipe for Thanksgiving, I visited the Brown Eyed Baker’s site and found a recipe for Pumpkin Whoopie Pies with Maple-Cream Cheese Filling.  They sounded delicious and I thought they would make the perfect fall treat.Pumpkin Whoopie Pies with Maple-Cream Filling

 

PUMPKIN WHOOPIE PIES WITH MAPLE CREAM CHEESE FILLING

This recipe makes about 4 dozen assembled whoopie pies.

INGREDIENTS:

For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

My Observations:

These cookies were actually pretty easy to make as the cookies themselves didn’t need to be rolled. I find rolling takes lots of time. I loved that these were dropped by the spoonful.  The flip side it that they didn’t bake flat and thus I found my finished product less round and smooth looking.  Not sure how to get that perfect circle when dropping by a spoonful. Oh well! Also, I found the icing to be a bit thin.  Very creamy and delicious, but the cookies seemed to slide.  I have another recipe for a chocolate whoopie pie and this doesn’t happen.  I could have added more icing sugar, but decided to put a toothpick through them and freeze the cookies overnight.  They tasted great and I am sure they will be fine once the icing has cooled.  I am thinking the maple syrup thins it out a bit or perhaps my butter or cream cheese was a bit too soft.  It doesn’t matter.  I find these to be very tasty and would totally make them again – when I have more time to play with the icing consistency and see if I can get a cookie that is a bit flatter to make a better “sandwich”.  My other recipe is made from a rolled cookie.  They are quite sticky to roll, but do come out nice and round and a bit flatter.  I am not sure, but I think these maybe too sticky to roll into a ball.  The recipe does say to use a cookie scoop or spoon, maybe the round cookie scoop,would create a more even consistency.  I don’t have one, so I am just guessing?

pumpkin cookies

You can see that mine don’t look nearly as “perfect” as the Brown Eyed Bakers, but they still taste pretty good.

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Chicken Enchiladas with Avocado Cream Sauce

It is has just been one of those days.  I finally got a moment to sit down and post and it’s already 9pm. Actually, anyone who knows me well will be totally surprised that I am even attempting to string any words together on a page at this time of night.  Most evenings, this is my bedtime. Occasionally I make until 10, but generally speaking I am completely out and dead to the world by 9 or shortly after.  Really you say?  Oh, yeah, after teaching between 40 and 50 kindergarteners all day, making the commute home across the city, cooking dinner, tidying, running the kids’ to their activities, refereeing the sibling rivalry matches and dodging my hormonal daughter’s “bullets”, I am done by about 7, but somehow manage to hang in there until 9.  I try to blog ahead and post date if I can, but not this week.  I was recovering from parent teacher interviews over the weekend and just didn’t have the energy to spend hours at the computer.  So, this week, I am trying to fit my blogging into my already crazy schedule. Note to self….this doesn’t work well.

Anyways, the good news is that today was my day off and I managed to try two new recipes.  I had “pinned” this recipe months ago, and finally decided to try it out.  Of course, we were all going in different directions at supper time, so I don’t even know if my husband enjoyed the meal as much as Shay and I did or not.  We both loved it!  Eden refused to eat it because it was “green”. Eventually, she did eat half of an enchilada, but that was only because I told her she would get nothing else to eat unless she ate some supper.  She said it wasn’t bad and apologized for not giving it a chance.  She certainly didn’t rave about it, but I think they’d have to be smothered in chocolate sauce to get her stamp of approval these days.  All of a sudden, she is very picky – ugh!!

Chicken Enchiladas with Avocado Cream Sauce

This recipe was posted by The Holzmanns, but she offers credit to Give Me Some Oven as the original poster.  These enchiladas are different from any I have tasted before.  I was totally intrigued when I first found the recipe ~ I couldn’t wait to see how so many of my favourites were all brought together in such a unique way. Mmmm….cilantro, lime, avocado, chicken….what could be better.  These almost have a “fresh” springy flavour – very different.  Creamy, yet light and oh so yummy.  I wouldn’t change a thing.  I used the rotisserie chicken like Hannah recommended and from start to finish it took me about an hour and a half to have them ready to serve.  Prep took almost an hour.  Next time, I will follow Hannah’s lead and make a double batch, so I can freeze on pan for a future meal.  I didn’t want to do this on the first go around in case they didn’t pass the family test.

Chicken Enchiladas with Avocado Cream Sauce

Enchilada Ingredients:
  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and thinly sliced (I diced mine)
  • 2 poblano peppers, stemmed and thinly sliced (I used one large jalapeno and omitted the poblano because I couldn’t find them)
  • 1 jalapeno pepper, finely diced
  • 8-10 flour tortillas (I used 8 large tortillas)
  • 4 cups chopped cooked chicken(rotisserie works best)
  • 2-3 cups Monterrey Jack cheese
  • optional garnish: fresh cilantro, sour cream, and/or shredded cheese, salsa

Avocado Cream Sauce Ingredients:

  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 2 cups chicken broth
  • ¾ cup sour cream
  • ½ tsp. cumin
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ¼ tsp. pepper
  • 2 avocados, peeled and pitted
  • ½ cup chopped fresh cilantro
  • juice of one lime
Instructions:
First make the avocado cream sauce:

  1. Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes.
  2. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
  3. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps.
  4. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.)
  5. Season with additional salt or pepper if needed.

avocado cream sauce
Enchilada Filling:

  1. In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent.
  2. Remove from heat.
  3. To assemble the enchiladas, place a tortilla on a flat surface.
  4. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese.enchilada assembly
  5. Carefully roll the tortilla and place it seam side down in the baking dish.
  6. Repeat with the remaining tortillas.
  7. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.
  8. Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.

chicken enchilada

I literally popped these out of the oven 4 minutes before we had to leave for hockey practise. No time to take photos, here is a quick snap shot of the half I managed to scarf down before racing out the door! Delicious.

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Homemade Turkey Soup

I think homemade turkey soup is pretty much a given in the week following Thanksgiving, but I thought I would share what I generally do when making my soup.  Of course, there really isn’t a recipe, but there are a few standard things I do.

turkey soup

Homemade Turkey Soup

Ingredients:

butter
garlic
onions
cabbage
carrots
cauliflower
celery
Optional: green beans, peas, corn
chopped Kale
3 to 5 whole cloves
1 to 2 teaspoons of Sage
1 to 2 teaspoons of parsley
Salt and Pepper Chopped turkey
Chicken bouillon
Orzo or rice
Optional: canned diced tomatoes
turkey bones
2 to 3 bay leaves

Method:

Place the bones in a large pot and cover with water. Add bay leaves and end of celery stocks with the leaves (if you have). Bring to a boil and then simmer for a few hours. Let cool and strain, reserving the broth. I usually pick through the bones and meat and use whatever can be salvaged for the soup and toss the rest.

Bring soup base back to a boil. Meanwhile, sautè veggies in butter with garlic. It is best when you can get some of the browning in the base of the pan as it really adds flavour to the soup. Scrape the veggies into the pot of broth making sure to scrape the bottom of the pan well. Add kale, dry spices, turkey, bouillon to taste, and orzo. The orzo will need to cook about 6 to 8 minutes, but you can leave the soup on low for an extended period to let the flavours mingle. Enjoy!

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