Delicious Recipes

This soup is a definite throwback to my childhood.  Every holiday when turkey was served, turkey rice soup would follow.  It is chock-full of veggies and savoury leftover turkey, then filled out with long grain white rice. It's the perfect way to make use of stock, made from the turkey bones.  To see how the stock is made, refer to my blog post on Roasting a Chicken for Stock - just substitute in the turkey.   I serve my Turkey Rice Soup alongside fresh bread and white wine.

A holiday staple at my house, this tranditional accompaniment to a turkey supper is made even more delectable by the addition of toasted pecans, savoury sausage and sweet, tangy cranberries.  I serve it at Christmas, Easter and Thanksgiving every year and some guest say it's the reason they come for dinner!.  It is super easy to make ahead, then bake when ready, so there is less prep on the actual holiday.  Stay tuned for the final photo after Christmas.

This yeast-free flatbread is so simple, yet it has a complex flavour, thanks to the yogurt.  It can serve as a stand-in for naan bread, as the base for mini pizzas or as a stury wrap in lieu of tortillas or pitas.  You can make the dough up to a day in advance and store, wrapped, in the fridge.  Just bring it to room temperature before you plan to portion and roll it. Double or triple the recipe, as necessary, for a crowd.  

Butter chicken is one of the most popular Indian dishes in the world and it's no wonder why.  This delicious combination of spices, tomatoes and cream come together to make a luxurious sauce and pairs well with the marinated roasted chicken.  Traditionally, the chicken would be cooked in a Tandoor oven.  Since we don't have one of those, I opted to roast the chicken at a high temperature in the hopes of achieving a similar crust and flavour; in the finished dish, you can't tell it isn't Tandoori chicken. Although there are a lot of spices in this recipe, they are fairly mild and give it a real warmth.  For added spice, feel free to mix in some cayenne or chili pepper.

Roasted peppers, mellow garlic, and rich sundried tomatoes come together in this deeply flavorful, smooth soup. It does take some time and effort to roast the peppers, but the result is absolutely worth it. A surprising addition of white kidney beans adds natural thickness and extra body without any cream. Roasting the peppers and garlic a day or so ahead makes for a perfect comforting lunch or an easy weeknight dinner. 

Light, buttery, and unbelievably easy, whipped shortbread is a Christmas classic for a reason. With just a few basic ingredients and a quick mix, the dough becomes airy and soft, baking into cookies that practically melt in your mouth. They’re the kind of effortless holiday treat that feels festive with every bite—and perfect for gifting, sharing, or sneaking fresh off the tray. Add a variety of toppings for holiday flare, or enjoy plain, with your favourite seasonal hot beverage!

These recipes are adapted from the original Cheater Bean recipe given to us by my husband's Aunt Cheryl, many years ago.  It's a hit any time of year for either a small family dinner or a large pot-luck.  Here, I've posted my version of a from-scratch recipe, which uses dried navy beans to start and provides an end result with more texture.  However, it does take considerably longer, due to the requirement to soak and fully cook the beans.  I am also including the Cheater Bean recipe, which uses canned beans. It is super easy and only takes the time required to mix and meld the flavours.  You can use a slow cooker or a Dutch oven for either of these bean recipes. Serve as a stand-alone side dish, or top with ham, wieners or pulled pork and add fresh herbs!

Imagine a bowl brimming with creamy, comforting chowder, where rustic potatoes, savory ham, and sweet corn mingle in a velvety base.  This hearty soup, made with a rich blend of cream, chicken or ham stock, and a hint of  butter, offers a deeply satisfying and flavour while being so nourishing! 

Thai spices like cumin, coriander and tumeric are warm and inviting, which makes this soup perfect for any wintery day.  I went somewhat conservatively with the spices, so if you're feeling adventurous, add more. Roasting the carrots and garlic in advance of incorporating them into the soup, gives an extra dimension to the flavours. 

Chilaquiles (pronounced chee·luh·kee·layz) is a favorite Mexican dish of ours.  It can be made with either red or green salsa (sauce) and adjusted to your desidered spice level based on the salsa you select.  Chilaquiles are crispy tortillas, simmered in salsa and served with a variety of toppings. 

A childhood of summers spent visiting my grandma, in Sudbury, left me with a love for wild blueberries.  She would always have a supply of hand-picked wild blueberry treats like jams, pies and muffins for us to enjoy.  This recipe is an homage to my grandma and those memories. 

Roasting the cauliflower gives this soup a whole extra dimension, which makes it divine.  Add to that roasted garlic, sauted onion, aromatics and broth - puree until smooth, finish with a fresh hit of lemon juice and you've got the creamiest and most soul warming soup of the season.  It's easy to make, stores well and is a crowd pleaser!  Cauliflower is a great source of vitamins C and K, folate, and fiber, along with minerals like potassium and choline.  It also has antioxident and anti-inflammatory properties.