Roasted Tomato and Garlic Soup with Basil and Parmesan! Go Roast!

INTROduction: I’m ADDICTED to shrimp! There! I said it! Shrimp is versatile and can be succulent, juicy and delicious. On the other hand, if not cooked properly, shrimp can be rubbery among other things. To give myself a little pat on the back (pat, pat), my method of cooking shrimp has improved over the years, especially in the past year or so. I hope to demonstrate these “techniques” with this blog and video below! Cook Well! Eat Well! BACKground: I used to add oil

There is nothing like homemade beef stock. Fresh and healthy. This is one of the stocks I use in many of my recipes. In my opinion, the most important part of this recipe is the type of beef bones. I’ve tried bones with marrow and knuckle bones. The bones with marrow, well, gives a taste of marrow when cooked down. Although my dad would love this type of stock (flashback of him eating marrow out of the bones at dinner – ewww!), it is not my cup of tea. I found that knuck

INTROduction: “Don’t throw out the carcass!” Famous words from my mother. There were no carcasses going into our garbage - guaranteed. These gems help turn a basic pot of water into the most rich flavourful stock, and a perfect base for your Homemade Turkey Soup! BACKground: I’ve been intolerant to nitrates and gluten for years. That being said I make my own stocks which allows me to control what goes in them. In fact I make most anything I eat from scratch including sau

We used to buy smoked salmon at our local grocery store. That was before I bought a slow smoker. My version of this spicy and peppery ocean delight turned out to be a favourite in our household, and with friends. When we are entertaining or being entertained, it tends to be served or given as a gift. There is nothing liked a few flakes of peppery smoked salmon on a crisp cracker (gluten free crackers = happy belly). Add a little smooth cream cheese and sweet jelly – yup!

This soup uses a clean chicken broth. The broth is made with 2 chicken breasts or a small chicken cut down into pieces, with the skin on. It also includes one onion only. The broth is clear and fresh, and complements the rich flavours of the lobster nicely. The key ingredient and star of the show is the fresh steamed lobster, chilled and removed from the shells. You can use frozen or canned lobster if fresh lobster is not available. I also make this soup with crab meat -

Why make your own stock? Easy! You control what goes into this delicious golden liquid. There are only good quality ingredients in this recipe and low salt. I purchase the chickens from our local butcher. They are fresh, antibiotic free and free range. I use my homemade stock in many recipes including soups and stir-frys. Here are a few of my recipes: - Hot and Sour Soup - Japanese Mushroom Soup with Green Onions - Singapore Noodles As with most standard stocks, the bas