Red Wine Infused, Cream of Mushroom Soup

I always get so excited when I see lots of something for so cheap at Costco, sad, but true.  Last week I bought the "Costco" size package of mushrooms.  Now I am the only one who even eats mushrooms in this house, but how could I not buy that huge package for just $3.99!  I quickly had to come up with a way to use up those mushrooms and came up with this soup recipe.  It was amazing.  I am not just saying that because I made it, but even my husband who can not comprehend eating something that was grown in poop, loved it.

Red Wine Infused, Cream of Mushroom Soup

1/4 cup of butter

1 240 gram package (Costco pack) of white or button mushrooms, stems trimmed and mushrooms quartered

1 med onion, chopped

2 shallots, chopped

3 gloves garlic, chopped

2 tbs red wine

3 tbs all purpose flour

3 cups chicken stock

3/4 cup half and half cream (oh yeah baby!)

Salt and Pepper

Dollop of sour cream (optional garnish)

Grated cheddar cheese (optional garnish)

In a large sauce pan, melt your butter over medium heat.  Add in your mushrooms, onion, shallots, and garlic. Cook and stir until mushrooms are soft about 8-10 minutes.  You may notice some liquid at the bottom of your pan, it is just flavour baby, so don't worry.  Stir in the wine.  Sprinkle flour on top of mushroom mixture and continue stirring for one full minute.

Remove from heat and add in your chicken stock, stirring constantly.  Return back to heat and bring to a soft boil.  Continue boiling and stirring for two minutes.  Stir in your cream and remove from heat.  Using a hand blender, blend soup until smooth.  Add salt and pepper to taste.  Gently reheat the soup, but DO NOT bring soup to a boil.

Serve garnished with a small dollop of sour cream and grated cheddar cheese.

March HipKids Project

Bag a Lunch! (March)

This month we are going to help families who do not have a home with a bagged lunch. The shelter carries basic supplies that a family needs and you can help by collecting these food items for their shelves. Think about what you might like in a bagged lunch; granola bars, juice boxes, crackers or chips. Don’t forget the fun things too like cookies and chocolates! Make sure your items are non-perishable and nut free. If you like, you can decorate brown paper lunch bags or include a personal note describing your favorite sandwich or snack.
Inn from the Cold provides emergency shelter, support and programs to homeless children, their families and others in need, with the goal of building healthy, stable families and ending homelessness.
www.innfromthecold.org

Cadbury Mini Egg Cookies

I came up with this recipe last year when I was trying to get rid of all the kids Easter Candy.  These cookies are thin, crispy, and so freaking delish!!

Cadbury Mini Egg Cookies

1 cup butter, softened
1 cup brown sugar
3/4 granulated sugar
2 eggs
2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (only if using unsalted butter)
2 1/2 cups all purpose flour
1 400 gram bag (2 cups) Cadbury Mini Eggs* crushed (I put them in a ziplock and hit them a couple of times with the flat side of my meat tenderiser.  Just break them up, don't make them into dust.)

In my Kitchen Aid, I creamed together the butter and sugar.  I then added my eggs, vanilla, baking powder, baking soda and salt.  Add in the flour until combined then add the mini eggs.

These cookies tend to spread out a little bit, so I only put 9 cookies on each parchment lined sheet using my med sized scoop.

Bake at 350 until golden brown (about 10-12 mins) and transfer to a wire rack to cool.

Buffalo Chicken Salad

I ripped this yummy recipe out of a Chatelaine magazine, did some tweaking, and now it is one of our favourite "quick" dinners!

Buffalo Chicken Salad

1 carrot
mixed greens
3/4 cup milk
1/3 light sour cream (even plain greek yogurt will work or light mayo...yuck!)
2 tbs chopped fresh dill (use dried if that is all you have)
2 tbs apple-cider vinegar
3 garlic crushed
3 tbs Louisiana style hot sauce
1 tbs melted butter
1 1/2 tsp honey
4 boneless, skinless chicken breasts
1/3 cup crumbled blue cheese

Pre heat BBQ to med.  Peel long ribbons from carrot into a large bowl, turning as you go.  Add greens and toss.

Whisk milk with sour cream, dill, vinegar,and garlic in a small bowl.

Stir hot sauce with butter and honey in a large bowl.  Set both aside.

Grill your chicken until fully cooked.  Transfer to a cutting board and slice into 1/2 inch think strips.  Add to hot sauce mixture and turn to coat.  Drizzle dressing over salad and toss until coated.  top with chicken and cheese.

Whole Wheat Banana Oatmeal muffins with Buttermilk

Now that hockey is in full swing, I needed a healthy snack to grab on our way out the door.  I played with a recipe today and came up with this.  They must be good, as I made 18 and there are only half left two hours later.

Whole Wheat Banana Oatmeal muffins with Buttermilk

• 1 1/2 cups whole wheat flour
• 1 cup rolled oats
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 egg
• 1 cup buttermilk (or 3/4 cup regular milk)
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 cup mashed bananas (about 4 medium sized, ripened)
• 1 cup chocolate chips (optional)

In my kitchen Aid, I mixed the sugar, egg, oil, vanilla, and bananas until combined.  On the slowest setting: add in the oats, powder, soda, salt, cinnamon, and nutmeg.  Mix just until combined.  Add in (alternating) the flour and buttermilk just until combined.  DO NOT OVER MIX.

Fill lined muffin tins, 3/4's of the way full.

Bake in a pre heated 350 degree oven for 18-20 minutes.  Allow to completely cool on a wire rack.

Note:  I usually freeze them the same day I bake them and take them out when I need them.  They do not take long to defrost.

Gingerbread Cutouts

For my beautiful friend Mona....enjoy!

Gingerbread Cutouts

1/2 cup butter, softened
1/2 cup brown sugar, packed
1 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 cup molasses
1 tsp vanilla
1 egg
1 tbs white vinegar
1 1/2 cups whole wheat flour
1 cup all purpose flour
(You can use all whole wheat or all purpose flour, up to you)

In a mixer, beat butter.  Add in the sugar, baking powder, ginger, soda, cinnamon, and cloves.  Beat until combined.  Add in molasses, egg, vanilla, and vinegar.  Beat in as much flour as you can with the mixer, stir in any remaining flour.  Divide the dough in half, wrap in plastic wrap, and chill in the fridge 30-60 minutes.

Roll out half you dough to 1/8 inch thickness.  Using cookie cutters, cut into desired shapes.  Place on a parchment (or greased) covered cookie sheet 1 inch apart.

Bake in a 375 degree oven for 5-6 mins or until the edges are lightly browned.  Cool on a wire rack.

Chocolate - Swirl Gingerbread Cake

I found this recipe in my Everyday Food cook book (which I love).  I decided to try it out for this holiday season.  It is so yummy!  If you like gingerbread, then this cake is for you!

Chocolate - Swirl Gingerbread Cake

1/2 cup butter

1 1/2 cups all purpose flour

1/2 brown sugar

1 1/2 tsp ground ginger

1 tsp baking powder

1/4 tsp salt

1/8 tsp fresh ground black pepper

1/8 tsp ground cloves

1/2 cup molasses

1 egg, slightly beaten

1/4 cup melted chocolate.

Pre heat oven to 325 and butter an 8 inch square pan.

In a bowl , combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.

Melt the butter with 1/2 cup of water in a small sauce pan..  Stir the mixture into the dry ingredients until smooth.  Stir in the molasses and egg.

Poor half the batter into the greased pan.  With a spoon, drizzle half the chocolate over the batter.  Poor the remaining batter on top and drizzle the remaining chocolate over the batter in a decorative pattern.

Bake the cake until a toothpick inserted in the centre comes out clean, about 30 mins.  Cool completely on a wire rack.