Roast Kale | Super Healthy, Easy & Delicious

Have you ever tried or even heard of Roast Kale? It is super healthy, easy to make, and delicious.

Roast kale makes a great afternoon, evening, or TV snack. Check out the recipe below and give it a try.

Roast Kale

This recipe is very healthy. Kale is one of the most nutrient-dense foods on the planet. Check out this article for more information on the 10 health benefits of kale.

This recipe is vegetarian and vegan.

This recipe is gluten-free.

Ingredients for Roast Kale

Kale leaves, as many as you want

2 – 3 tbsp. (20 – 30 mL) Olive oil

Sprinkle of salt & pepper, sesame seeds, or any other seasoning you want, like chili powder, onion, or garlic powder.

  Don’t forget the special ingredient. Love.

Process Steps

Wash and dry the kale. Break off the leaves into medium-sized pieces. Coat with olive oil, salt, pepper, and any other seasoning.

Cook in an air fryer for 3 minutes or in the oven at 425 F for 18 – 20 minutes. Sprinkle with sesame seeds and enjoy.

Note: Roast kale does not store well, so make the amount that you will eat in one sitting.

It is that simple. Watch the video here.

Download the recipe card to save and print.

Equipment To Make Roast Kale

  Glass mixing bowls, set of three with lids

    • Glass mixing bowls are great for making a salad because it makes a beautiful serving dish for the table, then you can store the salad in the same bowl.

 Chef’s Knife

    • You need a good, sharp knife to cut all these vegetables and not tire your arm or risk injury. Invest in a good knife and it will serve you for years.

 Cutting Board

    • A good cutting board is also essential. I like bamboo because they are soft on the knives, are light, and are easy to wash.

Instant Pot Duo Crisp Air Fryer

An air fryer is the fastest and easiet way to make Roast Kale.

Investing in your kitchen tools is worth it as good tools pay you back with ease of use and long life. For more kitchen tools, check out my Kitchen Tool Kits.

 

Do you like to learn about food? Join my newsletter. Join my newsletter so that you learn new things about food. Each issue has a special article on some aspect or type of food. The information, I share in my newsletter is not found in my blog or YouTube videos.

 

Do you like this recipe?  How do you like to season it?      Let me know in the comments below.

Tag me on Instagram with a photo, when you make this drink. @debbieesplinfood.

Find me on Pinterest and check out my pins.

Check out my Facebook page with lots of information on food and healthy living.

Check out my YouTube channel for more recipe videos.

 

If you like kale, then check out this 4-Vegetable Cole slaw Recipe with kale.

Check out other recipes from The Daily Basil Blog.

Cooking A Show Of Love


 

Recipe To Make Easy Sauté Cabbage | Vegetarian, Vegan Versions

Here is an easy sauté cabbage recipe that is fast to make and delicious to eat.

Cabbage is one of the most healthy vegetables that you can eat. With this dish, the cabbage is delicious. You can use red or green cabbage or both, as you wish.

It is fast and easy to make and leftovers can be stored in the fridge for your next meal.

Check out this video for how to make Easy, Sauté cabbage or go to the written instructions below.

This recipe is very healthy. With cabbage, celery, and carrots, this recipe is made with some of the most nutritious vegetables that exist. For more information about the health benefits of each vegetable, check out the information below.

This recipe has vegetarian, and vegan versions.

This recipe is gluten-free.

 

April 20, 2021, by Deborah Esplin

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Equipment To Make Easy Sauté Cabbage

  Glass mixing bowls, set of three with lids

    • Glass mixing bowls are great for making a salad because it makes a beautiful serving dish for the table, then you can store the salad in the same bowl.

 Chef’s Knife

    • You need a good, sharp knife to cut all these vegetables and not tire your arm or risk injury. Invest in a good knife and it will serve you for years.

 Cutting Board

    • A good cutting board is also essential. I like bamboo because they are soft on the knives, are light, and are easy to wash.

Professional Heavy-Duty Sauté Pan

    • A heavy-duty, thick sauté pan means you have even heating without hot spots which is very important for frying and sautéing.

 Home Kitchen Heavy-Duty Sauté Pan, set of 2

    • Professional equipment is expensive. This set is still very good, but more affordable.

Investing in your kitchen tools is worth it as they pay you back with the ease of use and long life. For more kitchen tools, check out my Kitchen Tool Kits.

Recipe for Easy Sauté Cabbage

Here is the recipe for Easy Sauté Cabbage in a format that you can download, save and print. The ingredients and steps are listed below.

Download a copy of the recipe here to save, and print:  Recipe For Easy Sauté Cabbage

Ingredients

    • 1/4 Green Cabbage, thinly sliced
    • 1/8 Red Cabbage, thinly sliced
    • 1 Celery stick, finely diced
    • 1/4 onion, finely diced, if desired
    • 7 mL (1/2 tsp.) Salt
    • 1/4 onion, thinly diced, if desired
    • 15—30 mL (1  – 2 tbsp) Maple Syrup
    • 15—30 mL (1—2 tbsp.) Apple Cider Vinegar
    • 15 mL (1 tbsp.) White Wine
    • 1 tsp. Salt & Pepper
    • 30 mL (2 tbsp.) Olive oil, Sunflower Oil or Butter

My favourite sauce recipe:

    • 15  – 30 mL (1  tbsp) Maple Syrup
    • 30 -45 mL ( 2 tbsp.) Apple Cider Vinegar

  Don’t forget the special ingredient. Love.

Vegetarian version: use any of the oils or butter, as you wish.

Vegan version: use the oils and not the butter.

Preparation

    1. Rinse and chop the vegetables. 
    2. You can let the cabbage sit in a bowl for 15 minutes with the salt if you want to soften it slightly. This is not necessary and I don’t normally do it as I like my cabbage crispy.
    3. Warm the oil or butter in the pan, then saute the onion for 1 minute, if you add it. Then add the cabbage and stir fry for two minutes. Then add the celery. Saute for another 10 to 13 minutes, depending on how soft you want the cabbage. Stir every minute or two during the cooking.
    4. Mix the liquid sauce ingredients together and add to the cabbage at the end of the cooking. Add the salt and pepper.
    5. You can add pumpkin and sesame seeds if desired. Enjoy!

Note: This recipe can be made smaller or bigger by adjusting the number of vegetables.

If you want to learn more about the health benefits of cabbage, then check out my newsletter here…

 

Do you like to learn about food? Join my newsletter. Join my newsletter so that you learn new things about food. Each issue has a special article on some aspect or type of food. The information, I share in my newsletter is not found in my blog or YouTube videos.

Learn about the advantages of using a food thermometer when you cook, and what are the recommended temperatures to reach. Download it here.

 

Do you like this recipe?        Let me know in the comments below.

Tag me on Instagram with a photo, when you make this drink. @debbieesplinfood.

Find me on Pinterest and check out my pins.

Check out my Facebook page with lots of information on food and healthy living.

Check out my YouTube channel for more recipe videos.

 

This sauté cabbage recipe will go really well with my recipe for a Gluten-Free Batter Fried Fish. Here is the video recipe.

If you are looking for healthy, easy, and delicious breakfast recipes, check out my Protein Smoothie video.

Check out other recipes from The Daily Basil Blog.

Cooking A Show Of Love


 

How To Make Easy, Healthy 4-Vegetable Coleslaw

Coleslaw is a healthy, very easy salad to make and it makes a great side dish for most dishes at any time of the year.

Check out this video for how to make Easy, Healthy 4 Vegetable Coleslaw or go to the written instructions below.

 This recipe is very healthy. With cabbage, kale, celery, and carrots, this recipe is made with some of the most nutritious vegetables that exist. For more information about the health benefits of each vegetable, check out the information below.

 This recipe is vegetarian, but I also give you a vegan recipe.

 I also give you the recipe for creamy and for oil and vinegar dressing.

This recipe is gluten-free.

 

March 11, 2021, by Deborah Esplin

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

 

Equipment To Make Easy, Healthy 4-Vegetable Coleslaw

  Glass mixing bowls, set of three with lids

    • Glass mixing bowls are great for making a salad because it makes a beautiful serving dish for the table, then you can store the salad in the same bowl.

 Chef’s Knife

    • You need a good, sharp knife to cut all these vegetables and not tire your arm or risk injury. Invest in a good knife and it will serve you for years.

 Cutting Board

    • A good cutting board is also essential. I like bamboo because they are soft on the knives, are light, and are easy-to-wash.

For more kitchen tools, check out my Kitchen Tool Kits.

 

Here is the recipe for Easy, Healthy 4-Vegetable Coleslaw in a format that you can download, save and print. The ingredients and steps are listed below.

How To Make Easy Saute Cabbage

Ingredients to Make Easy, Healthy 4-Vegetable Coleslaw

Salad Ingredients

  • 1/4 green cabbage, thinly sliced or diced
  • 1/8 red cabbage, thinly sliced or diced
  • 1 celery stick, finely diced
  • 3 carrots, peeled and grated
  • 1/2 to 1 kale leaf, finely chopped
  • 1/2 onion, finely diced, if desired
  • 1 clove garlic, finely diced, if desired
  • 1/2 tsp. salt & pepper

Dressing Ingredients

  • 1/2 to 2/3 cup mayonnaise or olive oil for the vinegar and vegan version
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. orange juice concentrate
  • 1/2 tsp. dry mustard powder
  • 1 tsp. salt & pepper

  Don’t forget the special ingredient. Love.

Ingredients to Make Easy, Healthy 4-Vegetable Coleslaw

Wash the salad ingredients and prepare as indicated above. Mix all the salad ingredients together.

For the creamy dressing, mix all dressing ingredients, except for the olive oil, in a separate bowl. For the oil & vinegar and vegan dressing, mix all the ingredients except the mayonnaise together, in a separate bowl. Then mix the dressing into the salad. Garnish with parsley, if desired. Taste and add more seasoning as desired.

Note: This salad is best if it can sit in the fridge for at least one hour for the flavours to mix.

Tip: This coleslaw can keep in the fridge for three to four days. So make a batch and have your salad ready to eat.

Note: This recipe can be made smaller or bigger by adjusting the number of vegetables and dressing.

Do you like to learn about food? Join my twice-monthly newsletter. Each issue has a special article on some aspect or type of food. The information, I share in my newsletter is not found in my blog or YouTube videos.

Learn about All things Crustacean, in the latest newsletter, that you can download.

Join my newsletter so that you learn new things about food.

 

Do you like this recipe?        Let me know in the comments below.

Tag me on Instagram with a photo, when you make this drink. @debbieesplinfood.

Find me on Pinterest and check out my pins.

Check out my Facebook page with lots of information.

Check out my YouTube channel for more recipe videos.

 

This coleslaw recipe will go really with my recipe for an Easy, Shrimp Vegetable Dinner in Wine Sauce. Here is the video and there is a link to the written version below.

How To Make Easy Shrimp, Vegetable Dinner in Wine Sauce

 

Check out other recipes from The Daily Basil Blog.

Cooking A Show Of Love


 

How To Make Easy Shrimp, Vegetable Dinner in Wine Sauce

In this video, I show you how to make an easy shrimp, vegetable dinner in white wine sauce.

Fast, easy, healthy, and delicious.

You can have a meal ready in 15 minutes.

Uses one pan to cook everything, so the clean-up is easy.

Gluten-Free and pescatarian.

This recipe is so fast and easy to prepare at the last minute. And delicious.

February 24, 2021, by Deborah Esplin

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Video On How To Make Easy Shrimp, Vegetable Dinner with Wine Sauce

Equipment To Make Easy Shrimp, Vegetarian Dinner with Wine Sauce

A good quality Sauté Pan is essential for even heating and cooking, and not worrying that the non-stick surface could wear out or break down.

Cuisinart 5.5 quart non-stick pan

COOK KING 9.5 inch frying pan

Food thermometers are essential for cooking meat, fish, and seafood as well as some other foods.

Long stem digital food thermometer

Long stem, waterproof digital food thermometer

Or check out my Kitchen Essentials Kit.

Here is the recipe for Easy Shrimp, Vegetable Dinner in Wine Sauce in a format that you can download, save and print. The ingredients and steps are listed below.

Easy Shrimp, Vegetable Dinner in Wine Sauce

Ingredients For Easy Shrimp, Vegetable Dinner in Wine Sauce

20 Medium Shrimp, or any size, tails removed

1 Bell Pepper

1 Zucchini

5 Mushrooms

1/2 Onion, if desired

1 Garlic clove, if desired

Oil or butter for sauteeing

15 mL (1 tbsp.) Lemon Juice

30 mL (2 tbsp.) Butter

1—2 tbsp. Corn Starch

250 mL (1 cup) White Wine, or more or less to get the thickness of sauce you want

Salt, pepper, mustard powder, Italian seasoning

1/2 cup cooked rice per person

  Don’t forget the special ingredient. Love.

Note: This recipe can be made smaller or bigger by adjusting the quantity of shrimp and vegetables.

Preparation Instructions For Easy Shrimp, Vegetable Dinner in Wine Sauce

1 Cook your rice as you normally would and put 1/2 cup on each plate. I prefer brown rice.

2 Rinse and chop the vegetables into large bite-sized pieces. Sautée the onion and garlic for 2 minutes then add the rest of the vegetables and sauté for 6 to 10 minutes, depending on how soft you like them. Add a dash of salt and pepper. Remove the vegetables from the pan.

3 Rinse the shrimp and put between 2 or 3 layers of paper towel and pat dry. Put oil or butter in the pan and heat. Add the shrimp. Shrimp cook very fast so do not leave them. Stir the shrimp and make sure to cook each piece on both sides. You will know that the shrimp is done when it goes pink or slightly pink and when it curls uptight.

Note: Small shrimp will cook in one minute. Larger ones can cook in 3 minutes. DO NOT OVERCOOK. The texture goes rubbery. Remove the shrimp from the pan. I cooked mine to 155 F internal temperature.

4 Melt the butter in the pan. Mix a little wine with the corn starch. Pour the wine into the melted butter. Add the corn starch/wine mixture. Add a dash of salt, pepper, dry mustard, and Italian seasoning. Stir and keep stirring until the mixture comes to a boil. Stir and boil for 1 minute then remove from the heat.

5 Add a little salt, pepper, and lemon juice to the shrimp. Stir.

6 Add the vegetables and shrimp to the plate. Pour on some sauce and Enjoy!

 

Do you like this recipe?        Let me know in the comments below.

Tag me on Instagram with a photo, when you make this drink. @debbieesplinfood.

Find me on Pinterest and check out my pins.

Check out my Facebook page with lots of information.

Check out my YouTube channel for more recipe videos.

 

Here is another light recipe that will nicely complement this dinner and not overload the stomach.  Easy, Vegetarian, Fruit & Custard Dessert.

Check out other recipes from The Daily Basil Blog.

Cooking A Show Of Love

 

 

 

How To Make 3-Ingredient Hot Chocolate With Oat Milk | Vegan & Regular Versions

Making hot chocolate from scratch is easy.

There are only three necessary ingredients.

And if you use oat milk (my preference), or soy or almond milk,  to make hot chocolate the recipe is also vegan and just as healthy.

I also give you the recipe to make three-ingredient hot chocolate with regular milk.

Three-Ingredient Hot Chocolate with Oat Milk

I think hot chocolate made at home with cocoa powder tastes much better than when made with instant chocolate milk powder. Instant chocolate milk powders contain sodium and artificial flavours so the version made with cocoa powder is healthier.

This drink is so wonderful after working or exercising out in the cold air. Hot chocolate made from scratch at home is so delicious, fast, and easy to make.

 

February 22, 2021, by Deborah Esplin

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Video On How To Make Three-Ingredient Hot Chocolate With Oat Milk

Watch the video above or see the printed instructions below.

Equipment To Make Three-Ingredient Hot Chocolate With Oat Milk

A whisk is a key tool for making Hot Chocolate.

Whisks, set of 3

If you need leak-proof storage containers to store or freeze the milk, check out these two options:

Silicone storage containers, set of 6 with lock lids

Clear plastic containers, set of 7 with lock lids

 

Here is the recipe for the Three-Ingredient Hot Chocolate in a format that you can download, save and print. The ingredients and steps are listed below.

Three-Ingredient Hot Chocolate With Oat Milk

This recipe makes 2 cups and takes five minutes.

Ingredients For Three-Ingredient Hot Chocolate

500 mL (2 cups) Oat, Almond, Soy Milk, or Regular Milk for the dairy version

45 mL (3 tbsp.) unsweetened cocoa powder

45 mL (3 tbsp.) white sugar

4 chocolate chips, if desired

  Don’t forget the special ingredient. Love.

Vegan version: use oat, soy, or almond milk (I prefer oat milk. Using Oat Milk with vanilla is also delicious.)

Note: If you want a sweeter version, you can slightly decrease the cocoa or slightly increase the sugar. For a more bitter version, you can slightly increase the cocoa or decrease the sugar.

Note: This recipe can be doubled.

Preparation Instructions For Three-Ingredient Hot Chocolate

  1. Pour the milk into a saucepan. Add the cocoa powder and the white sugar. Add the chocolate chips, if you want.
  2. Stir with a whisk while heating the mixture over medium to medium-high heat. If you use medium-high heat, you must stir continuously. As the milk heats the cocoa will dissolve.

3. Keep stirring so that the milk does not stick to the pan. When the cocoa powder is dissolved, and you start to see foam on top of the liquid, this means that the mixture is getting hot. Once you see foam and a little bit of steam your hot chocolate is ready. Remove it immediately from the heat as you do not want the milk to scald or boil. It will destroy the taste.

4. Pour the chocolate milk into mugs or coffee cups and enjoy. You can top it with marshmallows, but I do not do that as I do not want the extra sugar.

Note: You can store the chocolate milk in the fridge for two days.

Tip: You can freeze hot chocolate. Let it cool then put it into a leakproof container and freeze it. To drink it, let it thaw then warm it up.

Do you like this recipe?        Let me know in the comments below.

Tag me on Instagram with a photo, when you make this drink. @debbieesplinfood.

Find me on Pinterest and check out my pins.

Check out my Facebook page with lots of information.

Check out my YouTube channel for more recipe videos.

 

Here is another great recipe to have in the winter. Easy, Vegetarian, Fruit & Custard Dessert.

 

Check out other recipes from The Daily Basil Blog.

Cooking A Show Of Love


 

How To Make Easy, Vegetarian, Fruit & Custard Dessert

  This recipe is so easy to make, it is cook-approved.

  Plus, with the cookies and chocolates, it is kid-approved.

  With the fruit and custard, it is parent-approved.

A great family dessert that is light in the stomach and is delicious at any time of the year!

Fruit Custard

Vegetarian Fruit And Custard Dessert

February 15, 2021, by Deborah Esplin

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Video on How To Make Easy Vegetarian Fruit And Custard Dessert

Watch the video above or see the printed instructions below.

Here is the recipe for the Easy Vegetarian Fruit And Custard Dessert in a format that you can download, save and print. The ingredients and steps are listed below.

Easy Vegetarian Fruit And Custard Dessert

Equipment To Make Easy Vegetarian Fruit And Custard Dessert

If you do not have all the equipment to make this, then check out my Baking Essentials Kit for links to tools and accessories that will make your life easier.

Or click on the individual items below:

Mixing bowl

Ingredients For Easy Vegetarian Fruit And Custard Dessert

1/8 cup Bird’s Custard Powder

1.5 tbsp. Sugar

1.25 cups Milk  (I used unsweetened oat milk.)

Any fruit you like, diced  (I used kiwi, pear, and grapes.)

2 Cookies, your choice  (I used chocolate-covered digestives and shortbread.)

Cookies, chocolate, or sprinkles to decorate. (I used chocolate kisses and cylindrical wafers.)

  Don’t forget the special ingredient. Love.

 

If you don’t have the ingredients, here are some suggestions.

Bird’s Custard PowderPirouline Cylindrical Wafers

Hershey’s Kisses

Chocolate-Covered Digestives

Shortbread

Preparation Instructions for Easy Vegetarian Fruit And Custard Dessert

    1. Break the cookies into bite-sized pieces and line the bottom of your bowls, glasses, or dish.
    2. Wash and peel the fruit, as necessary, and cut into bite-sized pieces. Add fruit until the container is half or almost half-full.
    3. In a saucepan, stir the custard powder and sugar. Using a whisk over low heat, add the milk only a tablespoon at a time and stir after each addition. After adding a few tablespoons of the milk, you can start pouring very slowly while stirring continuously. While you stir, make sure to get rid of any powder lumps. Once the mixture is quite liquid, then you can add the rest of the milk.
    4. Raise the temperature of the stove to medium or medium-high and keep stirring the custard mixture until it starts to boil. When it boils, lower the heat, keep stirring and let it simmer for 2 minutes. Take the pan off the heat and let it cool for 15 minutes.
    5. Spoon the custard over the fruit and cookies. Push the custard into the dish and keep adding custard until you have filled your dish. Decorate as you wish. Let it sit in the fridge for 30 minutes to cool.

Gluten-Free version: use gluten-free cookies

Vegan version: use oat, soy, or almond milk and cookies that are not made with any animal products like butter, egg, or milk.

Note: This recipe can be doubled.

Note: You can make this recipe in one larger dish or in individual bowls or glasses.

Tip: This dessert is best eaten the same day, otherwise the cookies go soggy, but it can be stored for 2 days in the fridge.

Do you like this recipe?        Let me know in the comments.

Tag me on Instagram with a photo, when you make the dessert. @debbieesplinfood.

Find me on Pinterest and check out my pins.

Check out my Facebook page with lots of information.

Check out my YouTube channel for more recipe videos.

 

If you want to make your own shortbread cookies, here is the recipe for 4-Ingredient Butter Shortbread: Fast & Easy.

Check out the video on how to make Shortbread.

Check out other recipes from The Daily Basil Blog.

Cooking A Show Of Love


 

 

How To Make Chicken Noodle Soup More Nutritious With These 4 Super Ingredients

Chicken Noodle Soup is a delicious, easy, and healthy soup to make. This version has four extra ingredients that add even more healthy benefits. These ingredients increase the nutritional benefits of an already-healthy soup.

The four super ingredients are barley, spinach, turmeric, and fresh ginger. Check out the health benefits of these ingredients after the recipe.

This chicken noodle soup is delicious and it makes a great meal or side-dish. I also include the instructions for making Chicken Rice Soup as well.

Plus, Chicken Noodle Soup is inexpensive to make. It costs less than $1 per portion, even with the four extra ingredients.

Please note that barley does contain gluten so this recipe of Chicken Noodle Soup is not gluten-free, but the Chicken Rice Soup is gluten-free.

January 25, 2021 by Deborah Esplin

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Video On How To Make Chicken Noodle Soup

Watch the video above or see the printed instructions below.

Here is the recipe for the Chicken Noodle Soup in a format that you can download and print. The ingredients and steps are listed below.

Chicken Noodle Soup with Four Super Ingredients, download & print

Documentation

Equipment To Make Chicken Noodle Soup

Do you have all the tools that you need to make soup or stew?

A stockpot is a very useful piece of equipment because the making of a soup involves a lot of liquid. Having a good-sized stockpot means that you can make bigger batches at one time, which is a more efficient way to cook.

If you need equipment, check out my suggestions for the essential items to make cooking easier. Soup & Stew Essentials Kit.

Ingredients for  Chicken Noodle Soup

5 (500 g) Carrots, chopped

3 (500 g) Potatoes, chopped

4 (300 g) celery sticks, chopped

1/2 Onion & 1 clove Garlic, diced

1.5 cup (300 g) Barley

2.7 L Chicken broth

2.7 L Water

1.25 cup (125 g) Chicken meat

1/4 bag (50 g ) Fresh Spinach, chopped

2 tbsp (10 g) Fresh Ginger, diced

1.5 cup (220 g) Noodles

1.3 tbsp (20 mL) each Salt and Pepper

1 tbsp (15 mL) each Mustard Powder, Italian Seasoning, Poultry Seasoning

2 tbsp (30 mL) Tumeric

3 tbsp (45 mL) each of Olive oil, Poultry bouillon, Lemon juice, Apple cider vinegar, Balsamic vinegar

1 tbsp (15mL) each of Corn starch and Water

Do you need some of these flavour ingredients? Check out my Essential Flavours Kit.

Preparation Instructions For Chicken Noodle Soup

Peel and wash the carrots and potatoes. Wash the celery. Chop these vegetables into bite-size pieces. Add to a stockpot or large pot with the broth, water, chicken, and barley. Bring to a boil and simmer for 20 minutes covered.

Add the dry seasoning ingredients, liquid flavour ingredients, and the noodles. Simmer for 20 minutes covered.

Mix the water and cornstarch together and add to the soup mixture. Simmer for one minute.

Taste and adjust the seasoning as desired. Your soup is ready.

Note: This soup can be stored in the fridge for four days. It can also be frozen.

Tip: You can use any kind of noodle, but the smaller noodles are better for soup.

Serving suggestions: Serve this soup hot with fresh herbs sprinkled on top. You can also add a dap of plain yogurt or a little bit of grated cheese.

Note: If you want to make Chicken Rice Soup instead, then cook the soup following this recipe but do not add the noodles. Instead, add 2 to 3 cups of cooked rice at the end of the soup cooking.

Health Benefits of Chicken Noodle Soup

Chicken Noodle Soup is very nutritious and research has shown that it can boost immune function and decreases the feelings of sickness associated with a cold or flu. The nutrients in Chicken Noodle Soup can reduce the inflammation associated with a cold or flu.

Chicken Noodle Soup can also improve the health of the cilia in your nose which improves their ability to block viruses from entering your respiratory system.

Plus, Chicken Noodle Soup just tastes so good. That, in itself, is a strong reason to make and eat it.

Health Benefits of Barley

Barley is rich in vitamins and minerals including molybdenum, manganese, and selenium. These are trace minerals that are important for our health. Barley is a whole-grain and is rich in fiber. Please note that Pearly Barley has had some of the bran removed during the polishing process so it contains a little less bran than Pot Barley.

Barley also contains lignans, anti-oxidants, that are linked to lower risks of cancer and heart disease. Barley also helps reduce the risk of colon cancer. Barley provides a feeling of fullness over a decent period of time and improves bowel motility, thus reducing constipation.

Health Benefits of Spinach

Spinach is rich in vitamin K, iron, vitamin C, and folate. Spinach is also a good source of chlorophyll and carotenoids, compounds that have anti-inflammatory properties and are good for eye health.

Health Benefits of Fresh Ginger

Fresh ginger is rich in antioxidants that reduce free radicals and oxidative stress in the body. Fresh ginger reduces inflammation. Plus it can help to calm an irritated gut and just tastes good.

Health Benefits of Turmeric

Turmeric contains curcumin, a bioactive compound with powerful anti-inflammatory properties. Reducing inflammation is a good way to improve your health.

As you can see, there is a theme here. Chicken Noodle Soup can reduce inflammation. These four extra ingredients can also reduce inflammation. This version of Chicken Noodle Soup definitely deserves a spot in your recipe book as a great soup to make especially in the colder months, not just because it is delicious, but also because it is so healthy and inexpensive.

Let me know if you try the recipe. Put a comment here or take a photo and tag me on Instagram. @debbieesplinfood

Here is a recipe on how to make your own bone broth or stock. Making your own chicken stock for this soup increases the health benefits.

 

Check out other recipes from The Daily Basil Blog.

Cooking A Show Of Love


 

4-Ingredient Butter Shortbread: Fast & Easy

Here I show you how to make shortbread cookies. This recipe is easy, delicious and only needs ingredients.

Shortbread is a favourite cookie at any time of the year for many people. In Scotland, it is traditional to serve Shortbread at Hogmanay, which is the Scottish New Year’s Eve, and after a Robbie Burns dinner on January 25th.

Shortbread Cookies
Shortbread Cookies

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Jan. 5, 2021 by Deborah Esplin

Recipe For 4-Ingredient Butter Shortbread Cookies

Here is a link to download a PDF file of the recipe above Shortbread. Or see the ingredients and instructions below

Ingredients For 4-Ingredient Butter Shortbread Cookies

    • 227 grams (1 cup) Butter
    • 120 mL (1/2 cup) Powdered Sugar
    • 1.5 mL (1/4 tsp.) Salt
    • 475 mL (2 cups) sifted Flour
    • 2 9-inch round or square pans or baking sheet for cut cookies.
    • Oil or butter for greasing the pans, or
    • Cookie sheets & parchment paper or silicone baking mats

You can watch the video here on how to make Shortbread Cookies or see the instructions below.

How To Make 4-Ingredient Butter Shortbread Cookies

    1. Cream the butter until it is creamy and soft. Add the sugar and salt. Continue creaming until they are well mixed. Measure 2 cups of the flour then pass through a sifter or a sieve into a measuring cup until you have 2 cups of sifted flour. You may still have some flour left and that is fine. Mix until the flour is blended but do not overmix.
    2. You will know that the dough is ready when it is mixed and partially forms a ball. This will recipe will make two 9-inch pans or one 9-inch pan 10 to 12 cookies or 2 dozen cookies.
    3. Split the dough in half and put it in a greased round or square pan made of metal or glass. Press the dough down until it is evenly spread across the pan. Make little indentations with a fork or meat tenderizer. Then, for a round pan, run a knife through the dough to make 8 pie-shaped sections. For a square pan, run the knife through the dough to make 8 large or 16 small rectangular sections.
    4. To make cut cookies, put a little flour on your work table and place the round ball of dough on the flour. Roll it out to a thickness of 3mm, 1/8 inch, then cut into shapes. You can roll out the remaining dough 2 more times but not more than that.
    5. Bake at 325 F for 20 to 30 minutes, depending on the thickness of the dough.
    6. Cool on a cooling rack.

Note: If you roll out the dough more than 3 times, you risk having a dryer, tougher cookie.

This recipe is easy and delicious. And you can make it as pan or cut cookies, depending on the shape you want.

Shortbread
Cut cookies
Round pan with 8 pie-shaped pieces

 

Square pan with 12 pieces

Equipment Needed To Make 4-Ingredient Butter Shortbread

    • Mixing Bowl
    • Spoon
    • Rolling Pin
    • Fork or Meat Tenderizer
    • 9-inch Pans or Cookie Sheets
    • Silicone Baking Mats
    • Cooling Rack

Check out my Baking Essentials Kit for any tools that you might be missing. If you want to upgrade, all of these items are durable, practical, and easily washed. Check them out.

Tip: These cookies make a great gift.

Check out other recipes from The Daily Basil Blog.

I hope you enjoy these recipes and ideas. Leave me a comment and let me know what other recipes you would like me to share.

Cooking A Show Of Love


 

Chocolate Chip Zucchini Cookies, Easy

Yes, you can add zucchini to cookies and they will still be just as delicious as the original version. Try out this recipe below. Plus it has oats for even more nutrition and fibre.

 

Chocolate Chip Zucchini Cookies
Chocolate Chip Zucchini Cookies

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Dec. 5, 2020 by Deborah Esplin

Ingredients for Chocolate Chip Zucchini Cookies

    • 1 cup butter
    • 1 cup brown sugar
    • 1/2 cup white sugar
    • 2 eggs
    • 1/3 cup grated zucchini
    • 2 cups flour
    • 1/4 cup oats
    • 1.5 tsp vanilla
    • 1/2 tsp salt
    • 1 tsp baking soda
    • 2 cups chocolate chips
    • 1/2 cup Almonds, pecans or hazelnuts, chopped, if desired

You can watch the video here:

Preparation for Chocolate Chip Zucchini Cookies

    1. Put the butter in a bowl and cream it until it is soft. Add the brown sugar and continue creaming until the sugar is mixed in. Add the white sugar and cream until mixed in.
    2. Stir the eggs and vanilla together and add them to the butter and sugar. Mix well. Add the zucchini and mix.
    3. Add half of the flour and the oat flakes and mix. Add the salt, baking soda and the rest of the flour and mix well. Add the chocolate chips, and nuts, if desired, and mix.
    4. Prepare a baking sheet by oiling it, or by using parchment paper or by putting a silicone baking sheet on top. That is my favourite option. See below for silicone baking mat options.
    5. You can form the cookies with a spoon or by hand. I like to take some cookie dough, roll it into a ball, and flatten it slightly. It is important to try and get the cookies to be about the same size so they all finish cooking at the same time.
    6. Arrange the cookies on the sheet in even rows with at least 2 – 3 inches between each one. They will grow during cooking so you need to have space for them to grow but not touch each other.
    7. Bake for 10 to 12 minutes at 375 F. This recipe should make about 4 dozen cookies. If you make the cookies larger then you will need to cook them longer. Cook until they are slightly golden brown.
    8. Leave the cookies to cool on the sheet for about 2 minutes then move them to a wire cooling rack for at least 30 minutes so that the cookies can cool.

Note: Cookies release moisture as they cool so you do not want to put them in a closed container until they are completely cool.

Equipment to Make Chocolate Chip Zucchini Cookies

Check out my Baking Essentials Kit to get what you need to make these cookies. The kit includes silicone baking mats, metal cookie sheets, cooling racks, measuring cups, and spoons, mixing bowls, and mixing spoons.

All the options are durable, washable, and practical for your baking needs.

I really like plastic containers for storing food, as plastic will not break if you drop it, and it is not as heavy. The ones below, by Rubbermaid, are leak-proof, dishwasher safe, and stackable. I love these containers for the freezer.

Rubbermaid Plastic Food Storage Containers, set of 21

 

Check out other recipes from The Daily Basil Blog.

I hope you enjoy these recipes and ideas. Leave me a comment and let me know what other recipes you would like me to share.

Cooking A Show Of Love


 

Vegetarian Sloppy Joe’s & One-Bowl Dinners, Gluten-Free

Vegetarian Sloppy Joe’s are just as good as the meat version, without the meat. This Vegetarian Sloppy Joe recipe makes a great base for several meals. And it is gluten-free.

I will present how to use Vegetarian Sloppy Joe’s in several ways: as a One-Bowl Sloppy Joe dinner, One-Bowl Sloppy Joe Soup, One-Bowl Sloppy Joe Pie, and of course the traditional Sloppy Joe sandwich.

Plus, I give you ideas for how to use these recipes to have an easy, no-reheat lunches.

One-Bowl Dinner
One-Bowl Vegetarian Sloppy Joe Dinner

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Dec. 1, 2020 by Deborah Esplin

Ingredients for Vegetarian Sloppy Joes

110 grams firm or extra-firm Tofu

15 to 30 mL (1 to 2 tbsp) Soy Sauce

110 grams (1/2 box) mushrooms, finely chopped

1/8 onion & 1 clove of garlic, finely chopped, if desired

Sunflower or Canola oil for frying

1 tomato, diced

75 grams Spinach, fresh or frozen, chopped

35 to 40 grams (slightly less than 1/4 cup) red lentils, raw

75 mL (1/3 cup) tomato or vegetable juice

15 mL (1 tbsp) Balsamic vinegar, vegetable concentrate, soy sauce, lemon juice, ketchup, each

15 to 20 mL (1 to 1.5 tbsp) oat flakes

Dash of Coriander

5 mL (1 tsp) salt, pepper, herb mixture, each

75 mL (1/3 cup) water, or slightly more

Preparation of Vegetarian Sloppy Joes

Here you can view the video where I cook the meat and vegetarian versions of Sloppy Joe’s and make a one-bowl dinner with roasted vegetables.

In a frying pan or casserole pan (see recommendations on pans below) add a little oil and sauté the mushrooms, onion, and garlic for 2 to 3 minutes. Stirring occasionally.

While this is cooking, crumble the tofu with your fingers and mix in the soy sauce. Add the tofu mixture, tomatoes, spinach, red lentils, oat flakes, and the liquids to the pan with the mushrooms, onion, and garlic.

Stir and simmer for 10 minutes. Add the seasoning and let simmer for another 10 minutes. Stir occasionally. If you need to add more water, do so.

Taste the mixture and adjust the seasoning to your taste. You may want to add more lemon or tomato juice, salt, or pepper, as well as water if you want more liquid.

Vegetarian Sloppy Joes

To use the mixture as a Sloppy Joe topping take your favourite type of bread and toast it, or not, as you wish. Put on your favourite condiment. I like mustard or cheese. Spoon the hot topping onto the bread. Top with roasted vegetables and serve.

Sloppy Joe's
Vegetarian Sloppy Joe’s

Easy, No-Reheat Lunches with Vegetarian Sloppy Joes 

In your lunch bag, you can toast your bread, pack the Vegetarian Sloppy Joe mixture (warmed up), in a thermos and pack a small container of your condiment. Then assemble the lunch when you are ready-to-eat.

You can warm up the soup or pie and pack it in a thermos for an easy no-reheat lunch.

This rugged, 16-ounce thermos will keep your food hot or cold and it comes with a folding spoon.

Here is an 18-ounce version or a 10-ounce version.

Meal Ideas for Vegetarian Sloppy Joes

Other ways you can use this recipe.

One-Bowl Vegetarian Sloppy Joe Dinner

Put cooked rice, quinoa, or noodles in a bowl, add this topping, then add the roasted vegetables and a topping of your choice like salsa or sour cream. For this recipe, a little more sauce is a good thing to soak into the rice or quinoa. Serve hot.

One-Bowl Dinner
One-Bowl Vegetarian Sloppy Joe Dinner

Vegetarian One-Bowl Sloppy Joe Soup

Add the Sloppy Joe mixture and cooked rice or noodles to tomato, or carrot soup to make a hearty stew and another one-bowl meal.

Soup
Vegetarian One-Bowl Sloppy Joe Soup

Vegetarian One-Bowl Sloppy Joe Pie

Put the Sloppy Joe mixture in a casserole dish, top with canned or frozen corn, or frozen peas, and then mashed potatoes to make a Sloppy Joe Pie. Bake at 350 F for 30 minutes. For this dish, you may want to not add too much water to the Sloppy Joe mixture.

Vegetarian One-Bowl Sloppy Joe Pie

This pie has a mashed potato topping like a Shepherd’s Pie but with the Sloppy Joe filling. Delicious. Fast, easy, healthy.

Here is a link to the meat version of Plant-It-Up Sloppy Joe’s & One-Bowl Dinners.

Equipment Needed To Make Vegetarian Sloppy Joe’s

It is best to have a frying or sautée pan for this recipe. I like cast iron but any large frying pan will work. However, cast iron or stainless steel are regarded as the best as they are heavy and thick which will prevent the meat from burning and sticking to the pan. The pan needs to be large so that the contents do not slop over the sides and out of the pan.

11 ” Cast Iron Pan

I prefer cast iron because they provide even heat, and are easy to clean. However, if you have a glass top cooker, you need to be very careful not to drop the pan on the cooktop or pull it across the top. The weight of the pan could break the glass top and pulling heavy objects across the cooker and scratch the glass.

9.5 ” Stainless Steel Fryer

9.5 ” Non-Stick Fryer with lid

These two pans are not as heavy as cast iron but still have are thick enough to provide even heat for the cooking.

Cuisinart 5.5 Quart Casserole Pan

High Quality, Heat Resistant Stirring Spoon – A heat resistant spoon is a good idea so that it doesn’t melt if you accidentally leave it on the pan.

Measuring Cups & Spoons – I like this set because the cups and spoons nest inside each other and they have comfortable handles.

I really like plastic containers for freezing meals, as plastic will not break if you drop it, and it is not as heavy. The ones below, by Rubbermaid, are leak-proof, dishwasher safe, and stackable. I love these containers for the freezer.

Rubbermaid Plastic Food Storage Containers, set of 21

 

Check out other recipes from The Daily Basil Blog.

I hope you enjoy these recipes and ideas. Leave me a comment and let me know what other recipes you would like me to share.

Cooking A Show Of Love