Tacos Al Pastor Pork was on sale, so we thought we’d make tacos. Not just tacos, but my favourite kind of tacos – Al Pastor. I love pineapple on anything and everything. I was going to just cook the meat in a slow cooker. Ethan […]
Tag: food blog
In my world, soup season is never over. Just because the temperatures are getting warmer, it doesn’t mean I’m putting my ladles away.
This carrot coconut soup is a great, filling lunch soup. It’s based off of this Soup Sisters recipe, making adjustments for ingredients I was missing.
Vegan Carrot Coconut Soup
- 2 tsp olive oil or any oil, I’m not picky
- 1 onion finely chopped
- 4 cloves of garlic finely chopped
- 1 tsp cumin
- 1 tsp ground ginger
- 1 tsp turmeric
- 3 carrots or a bag of baby carrots finely chopped
- 2 potatoes largeish
- 4 cups vegetable stock
- 2 tbsp lemon or lime juice
- 1 can coconut milk
- 1 carrot grated
- In a large pot, saute the onions and garlic over medium heat with the cumin, ginger, and turmeric until onions are soft, about 5 mins.
- Add in the potatoes and carrots along with the stock, bring to a boil over medium-high heat, then reduce heat to simmer until the potatoes and carrots are soft, about 30 minutes.
- Blend soup until smooth, or smoothish if you prefer. I like to use an immersion blender, but you do you.
- Add in lemon, coconut milk, and grated carrot. Stir, and bring back up to heat.
- Top with some grated carrot if you’d like, and serve!
It’s not a difficult soup to make at all, and it’s easy to change things up based on what you have. I had some baby carrots to use up, so I used those instead of regular carrots.
The soup itself has a nice flavour to it, but feel free to add more of the spices for a bigger punch, or chili flakes for a little more heat. I love soups featuring coconut milk because it adds a glorious creamy texture without ever feeling too heavy.
The Canadian National Exhibition, more affectionately known as “The Ex” is akin to State Fairs in the USA. There’s wild food, carnival games, rides I mostly refuse to go on, and so much more. It takes place over the last few weeks of the summer […]
There’s a real craft brewery boom going on in Niagara right now. The best part, besides the great beer, is that a lot of these breweries feature some great food too. Counterpart Brewing is no exception.
We’ve visited this hot spot a couple times so far. Every time I’ve gone for the Better Place which is a fruit-forward beer that I am obsessed with. I don’t LOVE beer, but I love this one.
The first time we went, we ordered the fried chicken sandwich with buttermilk ranch slaw and tabasco mayo that is often on special. We also got soy-glazed beef brisket sandwich topped with kim chi and cilantro mayo. To start, we had the house sourdough bread with olive butter.
On another visit, I needed to have the tacos. I think I’ve made my love for tacos clear, and I’ve heard great things about these ones. We ordered the pork taco with chipotle, pickled onion, and cilantro on a corn tortilla. We also tried the new soy glazed beef brisket taco. Our friends ordered the fries with old bay seasoning, and we got another round of the house sourdough.
Everything I’ve had I would order again in a heartbeat. They have a variety of specials every day and I can’t wait to try one of those. It’s located in a bit of an odd spot, but the inside of the the building is light and airy. Counterpart is one of my new favourite places in Niagara.
I’m a sucker for a good taco. I was super excited about a new Mexican restaurant opening up in downtown St. Catharines called Lost + Found. The interior is super stylish, with a modern feel featuring classic touches. I love the mixture of wood with […]
We’re in the midst of what feels like a 45 year polar vortex, so all I want is warmth. What better way to do that than with a comforting, spicy soup. I call this the ‘What’s Left in the Fridge’ because literally there were a couple of things in there that I need to use quickly before they went bad. Appetizing, right? I promise it’s good!
What’s Left in the Fridge Chunky Tomato Soup with Grilled Cheese Croutons
- A half sheet pan of tomatoes
- 1/4 of an onion
- 4 cloves of garlic
- 1 tbsp dried basil
- 1 tbsp dried chili flakes
- enough chicken stock to make it into soup
- 2 pieces of bread
- a few slices of cheese
- a bit of margarine
- olive oil
- salt and pepper
- Lay out tomatoes, onions and garlic on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper.
- Roast on 375 F for an hour, or longer if it looks like they need to be roastier.
- Transfer the veggies into a pot on medium heat. Add the basil, chili flakes, and stock.
- Bring to a boil, then simmer for 30 minutes.
- Use an immersion blender to blend it up into soupy goodness.
- Make your grilled cheese! You know how to do this. I like to use margarine on the bread on the pan side because it spreads nicer.
- Cut up the grilled cheese and throw it in your soup when serving.
I really loved this soup and it was a great way to use up some things that were in my fridge. I’m trying to be better at not letting food go to waste, and this soup is a perfect way to combat that.
I could eat soup for every meal and be perfectly happy.