June 16, 2013

Temporary Retirement

I'm afraid this is a bit of a sad message. I have to accept the inevitable and do a temporary retirement from food blogging. It's been a long time coming I guess, I just haven't been able to blog in the same volume and enthusiasm as I had been in the past. 

Things are just too chaotic. We have a new baby on the way, we're moving to a different city, I'm starting my third and final practicum, and I'm trying to finish summer classes and a part-time job as well. It's just not in the cards right now. 

I really appreciate a lot of the friends that I have met along the way. You all know who you are. I appreciate the comments and the genuine interest in how my life is going. Never did I think I would create a food blog, but end of creating better connections in the end. 

I don't plan on leaving the food blogosphere, I am merely sitting back and commenting, instead of a full participant. You can still expect to see me comment and enjoying your blogs! Hopefully I'll be able to return to a full partner again in the future! 

Thanks again for the support and friendship. Good luck to you all! 

May 31, 2013

Creamy Wonton Soup

IMG_7216

"One cannot think well, , love well, sleep well, if one has not dined well"
-Virginia Woolf

Well blogging has been a bit of a disaster lately. Here I am at the end of May, and I really have only one recipe posted. Absolutely disgraceful! I'm more of a semi-retired food blogger than an actual practicing one! Even this picture is a bit of a disaster. I didn't take it during eating, but this is the leftovers prepared to be transferred into the fridge. This isn't the most attractive photo, but it isn't a beautiful soup to look at really... more to taste. 

I have had good intentions however. I have cooked two meals, written up blog posts for them.. and discovered that the cookbooks I got the recipes from have been nicely packed away for me. 

My wife and I are moving out of beloved Lethbridge to return closer to family for when the baby arrives. I'm not sure who this is going to benefit more. My wife is a pre-moving packaging delight. A month before we go anywhere, she has already inventoried the house and started to prepare things. With a month to go, we have already made three car trips to our families houses to get rid of stuff. 

Alas... that includes the majority of my cookbooks. Three of which I had recipes completed and needed to be written out, and two that still had recipe planned. Can you get mad at someone for doing such a good job at preparing to move? Especially a pregnant person? 

You can, but you had better prepare for death immediately before because you certainly won't have time afterwards. I have wisely decided to keep my mouth shut and smile nicely while singing praises of how much I enjoy the size of her pregnant belly (I really do). 

So, instead of the blackberry crumble, the french onion soup, the easy butter chicken... I give you this quick and easy soup recipe. 

Discovered at Pass the Sushi, this recipe is made for a quick weeknight meal when nothing else seems to be around. And she made it look absolutely beautiful. I did adapt it somehow, adding some leftover homemade wontons instead of gnocchi, and totally skipping the chicken. Spinach also got left aside as so far the baby belly is totally unwelcoming of that particular food item. The green would definitely add a bit of colour though, so I would definitely recommend it. Hope you enjoy it as I did! 


IMG_7223Creamy Wonton Soup

Butter - 4 tbsps
Olive Oil - 4 tbsps
Onion  - 1, diced
Celery - 3 stalks, diced
Garlic - 3 cloves, minced
Flour - 1/4 cup
Evaporated Milk - 2 cups
Greek Yogurt - 2 Cups
Carrot - 2 large, grated (about 1 cup)
Chicken Stock - 1 3/4 cups
Thyme - 1/2 tsp
Black Pepper - I ground in a bit more than normal, so probably a 1/2 tsp as well
Salt -  Healthy Pinch
Wontons - About 16 (Substitute Gnocchi, Ravioli, Dumplings... etc.) 


In a large stock pot, melt the butter and olive oil together. Add the onion, celery and garlic and let cook over medium heat until the onions are softened. 

Add the flour and stir in for about a minute, forming a roux. Add the milk and yogurt and stir in, letting heat up for about a minute. Add the grated carrots and stir in, mixing often as the soup thickens. Once thick, add the chicken stock, seasonings and the frozen wontons. Bring to a boil, then lower to a simmer, letting the wontons thaw and cook. Serve hot and with some garlic bread. Enjoy!