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.

Love,

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.

Ingredients
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

Instructions
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!

Love,

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!

Ingredients:

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

Directions:

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.*
Serve.

Enjoy! Its delicious!

Love,

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!!

Love,

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;)

Enjoy!!

Love,

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:

Filling. 

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.

Topping.

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.

Enjoy,

Love

New Little *Apple-Crumble-Making* Wife

Seth Cooks Dinner

My lovely husband Seth cooked dinner the other day. Now, Seth is not, at this point, the worlds best cook. Although Im sure he will surprise us all one day and become brilliant. However, that wasn’t this particular day.

I was working all day that day and we had Church that night. And he was off. So I left him with a vegan chilli recipes he loves, all the ingredients and walked off to work. I came home to a very proud and little nervous husband who had cooked dinner. Just going to say right here It was super nice to come home to dinner done. Now I’m cooking all the time, I realise how awesome that feeling is!

So we sit down. And eat. And it was good, but oh my word that chilli was flaming’ hot. And I tried (I was told later it failed!) to continue eating with out coughing or crying, or even drinking several classes of water. I asked what he put in and he said all the same things and the right amounts and all. And at some point, I think after the 4th spoonful, I told him it was rather hot. He said his was fine. (Guess I was being whimpy!) He continued eating, I promptly gave up around spoonful 7 and we went off to Church.

Well the next morning while I was packing the leftover for lunch out came a confession! He walked into the kitchen, saw me packing it and told me it was super hot, that he KNEW it was way hotter than normal, but didn’t want to tell me and instead ate it without saying so! What a flee! Haha!

Oh well, I guess he has suffered very nicely with all my cooking mishaps. Gotta share it round I guess. Now to work on my ” My-mouth-is-on-fire-but-i-wont-let-it-show” face;)

Love,

New Little *Yay-for-husbands-cooking* Wife

P.S Ill post the recipe later this week. It is SUPER yummy. We eat it most weeks! Watch for it:)

Chia pudding

Wow. This week has been crazy. We have been super busy! And I have LOADS to catch you guys up on. We have the loverly Matt & Ari staying with us at the moment.. Which is super fun. (More on that later!)  We have also been working, school and today I have a terrible migraine. * BOO* But there has been a ton of fun stuff which I’m looking forward to posting about BUT today.. Im doing a recipe. Why? Because I have been obsessed with it for like the whole week.. and eaten it EVERY day. Sometimes twice. I know.

So here is is. Its super easy to make. And its vegan and GF and paleo and all that fun stuff.

Get 1 can of coconut cream. Or milk. If you do milk it will be thinner. The cream makes it.. creamy;) Put it in a glass bowl. Add 5 TBS of chia seeds to the coconut and whisk. And whisk it good. Ya wanna get right into that thing with the whisk. Mix it all up. Leave it in the fridge for a few hours.. about 3+.

It will form like a gel. The chia seeds with absorb the coconut and get fat. Mix it around again. And make sure it nice and together. Once it gel like and kinda together pull it out, top it with fruit. (I love doing frozen raspberries) and scoff the lot.

No but really. You will. Its divine.

I do love chia in gereral too. I add it to tons. Granola, smoothies, breads, everything. Its awesome. If you have any recipes you like that have chia, share them below! I love to hear them:) Let me know your thoughts! Happy chia making!

Love,

New Little *Chia-crazy* Wife

Banana Bread

Anyone who knows me knows that I don’t like bananas. And never have. Ever.

But, I LOVE this banana bread. Its delicious. I got the recipe of taste.com but after a few makes I edited it a fair bit.. And its delicious. I make a loaf and it lasts MAYBE a day;)

2 1/3 Cups of Flour. I use a GF flour blend.

1 Tablespoon of baking powder

1/4 – 2/3 cups of Honey (or Pure Maple Syrup. If you use the syrup then use less.. its super sweet)

1/2 cup of desiccated coconut

1 teaspoon ground cinnamon. More if you like it cinnamony 😉

3 eggs

3 mashed bananas

2/3 cup of coconut oil

2 teaspoons vanilla essence

LOTS of raspberries.. I like mine nice an tangy. I do around a cup. And I usually use frozen.

Add all the dry ingredients and mix. Add wet ingredients, leaving out the raspberries and mix together til well beaten. Once it is combind well, fold in the raspberries gently. Then pour into a baking loaf pan, well sprayed with coconut oil, or greased with butter. Bake at 300 ( 150) for an hour and half, testing after the first hour.

Its delicious. Enjoy.

Love,

New Little *Banana-Liking* Wife

Simple Bliss Balls

I love these babies, and I make them ALL the times! They are a perfect for a snack, when you are travelling and lunch boxes. 

Now, I know that there are like a million recipes on bliss balls.. but these ones are super simple, so easy to make, and you can edit and play around with the basic recipe. 

I dont measure it at all. I kinda just chuck it all in. 

Ingredients:

Nuts. Any type will do. I usually use a mix of nuts.. Almond, pecans, cashews are the main ones.

Seeds. I use chia, flax and sunflower seeds mostly.

Dried apricots or Dried dates. I usually pick one thing. I have done both but make sure its a small amount of both because the dates can make it realllllyyy sweet!

Shredded Coconut

Oats

Put all the nuts in the blender, And blend until they are like flour. Put them in a big bowl. Add dried fruit and blend until mushy. Add to the bowl.  Wet your hands, and then start to mix and knead it all together. Make sure you do wet your hands, it makes it like a million times easier. Add the coconut and oats. If it becomes to dry then add a few squeezes of orange juice. Start making them into little balls. And ya done! 

I find the best place to keep the is the freezer. They stay together well and keep for ages.

Let me know how you all go!

Love, 

*New Little *Bliss-Balled* Wife*