A few months ago we had some of our friends got hitched. Hurrah.

We had some other friends stay the night.

Yeah I know, we have more than two friends #Winning.

They meant to only stay one, but hot days and bad burgers and beers along with other things made for two nights.

All this meant we trotted off to the store to buy dinner. And we decided on salmon.


My lovely friend showed me a new way to cook a fillet of salmon. Heat up the oven hot for 25 mins, put it straight on a baking tray, pop it in and turn the oven off. It slow cooks.

We did that. And well, Didn’t it turn out just fab.

It was so simple and so amazing I had actual tears. We ate and laughed and chatted and cleaned up..

Well. Mostly.

They left, we rushed on and a few 90+ days later I started smelling something not swell.

Our trash tends to be of the putrid variety after a day or two.

We eat so much fresh stuff it starts fester in the bottom… Yum 😉

I tossed it, cleaned the can. Done.

Two more days, and it was getting worse. So I turned to the fridge, got that cleaned. Ran the disposal.

Sparkling. Swell.


Five 95+ days.

It was utterly filthy.

And as soon as I opened the oven door I nearly died. #TRUTH.

It was dry heave worthy.

I had to air the house for hours.

There was not an oil in the world could cover that stank.

And I didn’t even try to clean it up.

I took one look at the baking tray and deemed it irredeemable.

I haven’t cooked salmon since.



New Little *Salmon-Stinks* Wife

Aunty Ol’s Pumpkin Soup

This is a recipe from my lovely great aunt Ol. She cooked and ate at the same times every day, and ALWAYS had desert with every meal.. She always had extra cream, whipped cream or ice-cream in there somewhere.

She lived till she was 95, so there must be something in it guys;)


1 1/2 Lb pumpkin (Peeled & seeded)

1 1/2 liters or chicken stock

2 leeks/small onions

8 oz potatoes peeled

1 cup of cream – I told you.

Salt, pepper & Nutmeg to taste.

Put pumpkin, potatoes & oinions in a saucepan with stock and boil. Reduce heat and simmer uncovered for 25 mins. Put it all in a blender and blend until smooth. Return into the pan and add the rest of the ingredients. Heat through and serve.

Its super yum.

Thanks Aunty Ol.


New Little Wife.

Chicken & Mushroom Risotto.

Im going through all my Autumn/Winter recipes at the moment, since its meant to be that time of year.. And I came across this old favourite.This one is warm and fulling and delicious. I love it. Its the best.

5 cups of chicken stock. *I use home made, but you can use powder if you like.
1/4 cup olive oil
1 brown onion
2 garlic cloves
200g of mushrooms. *I use more cause I LOVE them. Ha
2 cups Arborio rice
1/2 Dry white wine
2 Chicken breasts *you can use whatever chicken you have on hand, just make sure its about 400g
1 lemon rind
50 g of cheese. *I can’t eat cheese.. Boo. But this makes it SUPER creamy.
1/4 parsley. *This is optional

Boil stock in saucepan. Reduce & Simmer. In a big pot Cook onion, garlic, mushrooms in oil for 5 mins till tender. Add rice and cook for 2 mins more. Add wine and cook until the wine evaporates. Add stock SLOWLY, bit by bit. Keep stirring so its not all sticking to the bottom. Cook chicken and then cut/shred into little pieces. Add chicken, lemon rind to rice mixture. Cook for 4 mins more, remove from heat and add cheese and parsley. Season to taste. Stir to combine. Serve hot.

Optional Extras: I have put some other things, like green peas, different herbs in before, and it makes it really yum. So play around!
Let me know if you come up with any good combos!

Happy Fall Cooking!


New Little *Cooking* Wife

Butternut Squash Soup

So, its meant to be Fall here right now. Its not. San Diego missed the memo and it continues to be 100 degrees, seriously.
However, Im trying to encourage Fall to come by making warmer dinners, decorating in Autumn colours and such. So far I have failed. But at least the house looks pretty, and the dinners are yum!
So today I thought I would put up a recipe for butternut soup. Its SO yum, easy to make, and squash is in season so its cheap too! Win Win!


3 Butternut squash.
4 Garlic cloves
6 T butter
1 T Balsamic Vinegar
5-7C of vegetable stock
1-2tsp Salt
1/2tsp Pepper
Dash of Caynne
Pinch of Nutmeg


Heat over to 350F, Halve squash, scoop out insides, brush sides with oil and place down on baking sheet. Cut tops of garlic and and drizzle with olive oil, wrap in foil and roast with butternut with for 45 mins – 1 hour.
Cool squash. Scrap from skin. Melt butter in a bit soup pot. Add squash, garlic, stock, seasonings, vegetable stock. Bring to boil. Blend with hand blender or in batches in a stand up blender. until smooth. Adjust seasonings as needed. *Add more stock if too thick.*

Enjoy! Its delicious!


New Little *Butternut-Soup* Wife

Recipe: Left over baked bell peppers

Those of you who follow New Little Wife on Instagram would have seen this picture a few days ago of the Stuffed & Baked bell peppers..

photo-19 copy 5

I thought I would give you the “recipe”. I say it like that cause there really isn’t an actual recipe. I call them Leftover Stuffed Bell Peppers. They are SUPER easy to make.

Cook some rice, I always do brown. {They are also good with quoina!}. Gather all leftovers {for this lot I had some olives, tomato, onion, a bit of chicken, some pasta sauce and some goat cheese} and chop them all up. Cut open some bell peppers and rinse them out and take out all the seeds.

Once the rice is cooked, add the leftovers {all but the goat cheese} and mix into the rice. {Cook a little longer for flavour} Once its all mixed through and hot, pile the mix into the bell peppers. Put the cheese on top and bake it in the oven, I do like 30- 45 mins. The bell pepper will start to go a little brown and wrinkle when done.

You can really do this with anything. Honestly. I have done it with such random things and it turns out awesome! Add herbs and spices for extra flavour.

Let me know if you come up with any awesome combinations!!


New Little *Stuffed-Peppers* Wife

Aunt Sara’s Awesome Chilli

In april last year, my lovely sister in law threw a beautiful bridal shower for me! It was awesome. We played games and had SO much good food. One of the awesome things that I got was a photo book of recipes that everyone had written. Its super cute. And it sit on my kitchen bench. I have tried to make my way through all the little recipe cards.. Anyway. Side track.

One card from Seth’s lovely aunt Sara, had this AWESOME chilli recipe. Like. Its delicious. This is the one we eat like, all the time. Its super easy and super quick and doubles & triples super well. Plus its like everything free and vegan. And most importantly, everyone loves it. So. Here is it!

Aunt Sara’s Awesome Chilli

1 Can (425g/15oz) black or Pinto beans

1 Can (425g/15oz) kidney beans * Sometimes if I don’t have kidney beans i just do two cans of black, it works well*

1 can (425g/15oz) diced tomatoes

1/2 onion diced fine

3 cloves of crushed garlic

1 bell pepper (capsicum) *I use red mostly*

2 TBs olive oil

1/4 cup veg. broth. * I use my home made one, but you an use any*

2 teaspoons chili powder

1/2 ts of salt & 1/2 of pepper ( or to taste)

dash of cayenne & red pepper flakes.

In a pot, sautee onion, garlic, bell pepper in olive oil. Add tomatoes, broth and chilli powder. And stir to combind well. Reduce heat to medium low and add beans and other seasoning. Stir occasionally and let simmer for 20mins. Although, the longer the better! I like to leave mine for like 40. The flavour is awesome. Its super goo with corn chips. I dip steam broccoli in mine.. But then again. Im kinda strange like that;)



New Little *Chilli* Wife

Apple Crumble. Yum.

I know I told you I was going to post that chilli that we love, but I have changed my mind. Today i’m posting apple crumble. And its probably the best apple crumble you’ll make. Ever. Its pretty much all things free. And its delicious. And since its been getting a bit colder around here I have been making it. The whole house smells awesome when I do.

So here it is:


3 Apples. Peeled and sliced thinly.

Juice and zest of one lemon.

1/2 tsp of cinnamon. More if you love it. Like me:)

1/4 tsp if nutmeg.

1 Tbsp of arrowroot powder.

1 tbsp of sweetener or your choice.


1/2 cup nuts. Pecan, almonds, cashews, brazil nuts, any really.

1/4 cup rasins

2 Tbsp of coconut oil or butter

A few seeds. Sunflower, pepitas.

2 Tbsp or Arrowroot powder

1 Tsp of vanilla essence

pinch of salt

Pre heat over. Add filling ingredients to a bowl and mix. Pulse nuts, salt and powder in a blender until crumbly. Add oil/butter. Slowly pulse. Add raisins and vanilla. It should be like a dough now. put filling in  dish and top with “dough”. Bake for 45 mins on 325F or 150 C.



New Little *Apple-Crumble-Making* Wife