This Classic Creamy Coleslaw Salad goes well along any summer recipe you may be serving.
Some people like their coleslaw thick, creamy and sweet, while others prefer it light and tangy.
This recipe leans more towards to thick, creamy sweet coleslaw that many grew up with.
If you’re looking for a lighter tangy slaw then check this recipe out for aLight and Tangy Coleslaw.
Both recipes are just as good, so it’s all about personal preference.
HOW TO MAKE CREAMY COLESLAW
For the Coleslaw: In a large bowl, combine cabbage and carrots (or empty your bag of cabbage carrot mixture into the bowl).
For the Dressing: In a smaller bowl, make the dressing by combining your mayonnaise, apple cider vinegar, celery salt, garlic powder, lemon, sugar, salt and pepper to taste.
Slowly add the dressing into cabbage mixture until you have the desired amount.
Allow it to chill in the fridge up to one hour to let the dressing marinate.
You may need less dressing, depending on how much cabbage your using.
Taste for seasoning and adjust as needed. Serve alongside any summer dish and or double the recipe and make for a crowd.
I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures.
This light and creamy coleslaw recipe is easy to make and goes well alongside almost any type of bbq or summer meal.
If you’re anything like me, you prefer your coleslaw light.Not to say I don’t like those creamy coleslaw at all, cause I do. I just have to make it myself, because I find the store bought variety is way to sweet.
There are a few ways to make coleslaw as you know, and this is one of my favorite varieties. If your looking for a more sweet and creamy coleslaw, then check out my Creamy Coleslaw Saladrecipe.
This recipe here is very similar to my Creamy coleslaw recipe, however has half the mayo with the addition of a little Horseradish, and Whole Grain Dijon Mustard .
These extra two ingredients alone give a bit of ‘kick’ to the regular creamy type coleslaw salad. Coleslaw makes the perfect accompaniment to a meal or can be eaten as is.
In summer when I have fresh herbs in the garden, I like to add just a tiny bit of chopped parsley or chives too.
HOW TO MAKE COLESLAW
For the Coleslaw: In a large bowl, combine cabbage and carrots (or empty your bag of cabbage carrot mixture into the bowl).
For the Dressing: In a smaller bowl, make the dressing by combining your mayonnaise, horseradish, Dijon mustard, apple cider vinegar, celery salt, sugar, salt and pepper to taste.
Slowly add the dressing into cabbage mixture until you have the desired amount, taste as you go. Let this chill in the fridge up to one hour to let the dressing marinate.
You may need less dressing, depending on how much cabbage your using.
Taste for seasoning and adjust as needed.
The key is to let it marinate in the fridge for a few hours BEFORE serving, this lets the slaw set. Serve along side any summer dish and or double the recipe and make for a crowd.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review and or picture below. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Homemade Beef Borscht is simmered in a healthy beef bone broth and is packed full of flavor.
HOW TO MAKE BORSCHT SOUP
Borscht can be made several different ways, so it all comes down to personal preferences. But one thing is for certain, you want to use beets. Fresh is always best, however pre frozen can work too.
Example: Borscht Soup can be made vegetarian or not. Also it can have cabbage, red beans and potatoes in it or not.
Can be made VEGETARIAN, and the cabbage and beets can be shredded as with my original recipes > Ukrainian Borscht
Can also be made with sausage, chopped potatoes and kidney beans, see that recipe here >
Can be made with LARGE sliced Beets, see that recipe here > Creamy Beet Soup
And of course with it can be made with beef. As you will discover in this recipe here!!
Feel free to make a bone broth as the base for this soup, or simply use some pre made beef stock.
Typical bone broths take hours to prepare, however with this recipe we are skipping that and doing the long stovetop simmering part in the pressure cooker. So a quick version of bone broth!
Unless you would prefer to simmer the stock on the stovetop for 4 hours, which is another option. With the pressure cooker you can have the stock done in under 15 minutes, so i’ll leave the first and important step up to you.
Or you can be real lazy here and use a good quality pre made beef stock. This all depends on the time you have and what you prefer for your homemade borscht.
To make this soup that faster way, you will want to have a pressure cooker and at the very minimum a food processor, which will saves you a ton of time.
Otherwise you can use a grater to get the job done as well, but be prepared to put some extra work into it.
I much prefer using the food processor as I’m able to shred most of my vegetables up very finely as opposed to chunky. After all this is a soup not a stew, right? If your looking for a more chunkier borscht soup, you can have that as well.
After all it is all about preference.
With the beef if your using “stewing beef”, simply cut it up small enough to fit in a spoon. Sunflower oil is traditionally used also, so if you have some on hand I recommend using it.
Serve alongside some crusty bread and a dollop of sour cream and some dill and you will be in borscht heaven!
BORSCHT HOW TO SERVE
Serve alongside some crusty bread and a dollop of sour cream if desired! Fresh dill also goes very well in the soup or on top of each bowl served.
WHO INVENTED BORSCHT
Some people think Borscht soup originated in Russia, however it’s actually from the Ukraine.When searching the web and cook books, you will find there are several ways to make borscht.
Did you know that consuming bone broth is actually good for you? Yes it’s true, bone broth has many healthy benefits such as join protection, gut health, skin, immune support and even helps to detoxifiesyou.
Traditionally borscht is made with beef stock and chunks of beef, and to get that bone broth beef shanks are simmered in water for most of the day. Which becomes the base for the soup, if you just want to use pre-made beef stock instead you can do that also if you like.
But don’t skip on the beef chunks/stewing beef, this is what makes the borscht beef broth after all. The bright red beets and bone broth carry so many health benefits, it’s no wonder I feel so great after eating this soup for a couple of days.
This recipe will make a large pot of soup, so if you have any any leftovers “which is highly unlikely” unless it’s just you. Then you can enjoy it over the next few days or freeze it as a meal prep option for another time if desired.
Plus the flavours in this soup develop and improve overnight, so don’t be afraid to make this large batch. There are plenty of ways to preparing borscht soup, and this is my favorite way to make the beef version.
Why? Well because one it’s simpler and two it takes less time to prepare that typical stove top borscht.
Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. And save yourself time and hassle, and let your food processor chop up your beets and cabbage up, also it gives a great consistency to the soup.
Looking for a Vegetarian Borscht recipe? Check out my other recipe here for Ukrainian Borscht
Create 4 or 5 meal preps for the week with the remaining soup
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month
It really doesn’t get much simpler than this guys. These Herb Roasted Carrots are sweet and savory. So if you are looking for an awesome side dish, then this is the recipe to make.
I like to use Herbes de Provence in these carrots. It is a mixture of dried herbs considered typical of the Provence region of southeast France.
And trust me when baked with these carrots, something magical happens to them.
They get sweeter and so tender that even the pickiest of eaters will be surprised at how good they taste.
Plus nothing is easier, than buying a large bag of carrots and then baking them all at once in the oven.
Which works great for the holidays, or when feeding a crowd. You don’t even have to peel the carrots if you don’t have the time, just simply wash and trim off the ends and lay them out on a large non stick pan.
Then drizzle them all over with olive oil and a few tsp of butter, along Herbes de Provence then let your oven do it’s thing. Bon appetit!
Tender and delicious, perfect side dish to any meal!
Note: If you are peeling your carrots, then don’t waste those Nutritious peels, save them and top your dogs next meal with them for a couple of days of added nutrition!! Carrot peels contain an excellent source of Fiber and Vitamins. Read more about the benefits here Benefits Of Carrots For Your Dog
This is one of the easiest and most delicious recipes for a Prairie Pot Roast.
My partner has been requesting this recipe for sometime now. And it’s not that I don’t like roast, it’s just I may be all roasted out.
I basically grew up eating this all day everyday or so it seemed. However, just because I am not crazy over pot roast anymore. Doesn’t mean I can’t cook a good one.
After all, I learned a thing or two over the years watching my family prepare this meal over and over again.
Sorry it has taken this long hun! But here it is my family’s favorite way to cook a Roast. And yes i’m certain your going to love it!
Today, I tend to lean more towards recipes that are new or of another culture. I guess, you can say my tastes have changed over the years. So if you are a roast lover like the rest of them, then this recipe is definitely a keeper because it’s super tasty, tender and easy to prepare.
Some people like to cook there roasts in red wine, I much prefer the acidity of red wine vinegar plus it’s cheaper. Then adding in some worcestershire sauce and the right spices will have this roast kicked up a notch.
My partner who is a huge pot roast fan, gives this recipe his “A”+ rating of approval. And after tasting this early last week has been begging me to make it again soon. I hope you let me know what you think in the comments below, Bon appetit.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it!You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
Well the holidays are coming to an end. And for most of us that means, having a leftover turkey in the fridge. Here is a great recipe to make, that utilizes the whole bird.
So you probably know how good homemade chicken noodle soup is, but have you tried homemade turkey noodle soup? Well then you are in for something special.
I will typically make a BIG pot of turkey noodle soup the day after the holidays or the night of. This way I am not wasting any food by utilizing the leftover turkey.
What I will do is fill a stock pot up with water and then I will put the carcass from my leftover Turkey inside. Then all there is to do is simply boil the bird for a good 30 minutes or more.
Then I will remove the bird and skim away anything that looks less appealing and use the remaining broth as my soup stock. Now there are plenty of ways to make this kind of soup, so I’m going to give you a few options here and let you decide what works best for you.
Really you cannot go wrong with making this soup, it’s healthy and also an excellent recipe to keep on hand after the holidays when you have leftover turkey. When I talk options, I mean you can decide what type of noodle to place in the soup and vegetables.
For the noodles there are thick or thin, large and small, options. So the type you use totally depends on what you prefer, however I do recommend using “egg noodles” because they are much lighter and work so much better in this kind of soup.
If you are feeling under the weather, feel free to add more garlic and onions to the stock as they carry antibacterial properties and have been proven to help people get better much faster. I hope you give it a try and let me know what you think. Enjoy!
Bubba has had enough excitement for one week and is now in a deep Turkey Slumber.
Note: If you have a leftoverturkey, omit the chicken stock and boil your turkey carcass for one hour in 8 cups of water. And use the turkey stock in replace if the chicken stock. Also use the leftover white turkey breast instead of buying turkey breasts as that works great too for this soup.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it!You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
Indulge in the rich and hearty flavors of authentic Ukrainian Borscht. Allow those delicious red beets come to life! And learn the secrets to creating a bowl of soup that will transport you directly to the heart of Ukraine.
Ukrainian Borscht soup can be also made with beef chunks if desired as well, You can find my recipe for Beef Borscht Souphere.
Ukrainian Borscht soup is one of my favorite things to make going into the colder months.The bright red beets carry so many health benefits, it’s no wonder I feel so great after eating this.
Traditionally borscht is made with chunks of beef, however you can omit that as I have in this recipe. I like this particular recipes because it REALLY highlight the beets and cabbage more than anything.
I did make this soup with beef stock however as it does give a really nice broth however vegetable and chicken broth will work too. Whatever you have on hand!
CAN BORSCHT BE FROZEN
This recipe will make a fairly large pot of soup, so if you have any any leftovers “which is highly unlikely” then yes you can freeze it for another time. Think meal prep, make a big pot and store it away in the freezer for some healthy grab and go lunches!
HOW LONG WILL BORSCHT KEEP IN THE FRIDGE
Up to 5 days, the longer it is stored the deeper the flavors that will develop. However if you add meat to your soup, you will want to eat it up in 2 days.
WHO INVENTED BORSCHT
Some people think Borscht soup originated in Russia, however it’s actually from the Ukraine.When searching the web and cook books, you will find there are several ways to make borscht.
I prefer it just like this, with my vegetables chopped up very finely as opposed to the chunky versions, after all this is a soup not a stew.
To do this you will want a food processor, which will saves you a ton of time otherwise you can use a grater to get the job done. Sunflower oil is traditionally used also, so if you have some on hand I recommend using it.
I hope you like this recipe for authentic borscht soup, it’s my favorite way to make it.
Also you can save yourself allot of time and hassle by letting your food processor chop up your beets and cabbage. Also this will gives the soup a great consistency, leaving it very creamy vs chunky.
HOW TO MAKE BORSCHT SOUP
Borscht can be made several different ways, so it all comes down to personal preferences. But one thing is for certain, you want to use beets. Fresh is always best, however pre frozen can work too.
Example: Borscht Soup can be made vegetarian or not. Also it can have cabbage, carrots, red beans and potatoes in it or not.
Can be made with large SLICES OF BEETS, see recipe here > Creamy Beet Soup
Can also be made with sausage, chopped potatoes and kidney beans, see that recipe here > coming soon.
Can be made with Beef, see that recipe here > Beef Borscht
Welcome to borscht heaven!
BORSCHT HOW TO SERVE
Serve alongside some crusty bread and a dollop of sour cream if desired! Fresh dill also goes very well in the soup or on top of each bowl served.
Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you.
I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures.
I just love carrots, but that wasn’t always the case. I guess it’s because I grew up eating them the wrong way, boiled and tossed in butter after. Boring!
So there was a time that I hated carrots, so much so that I never bought them in my adult years at all.
But I knew I had to find a way to eat them since they’re packed with beta-carotene a vitamin that is very important to have in your diet according to the eye doctors.
Not to mention the fiber alongvitamin A, Vitamin C, Vitamin K, vitamin B8, folate, potassium, iron, copper, and manganese, proves just how important it is to get this vitamin rich food in your diet as much as possible.
This recipe is super simple, you don’t even have to peel the carrots if you don’t want too. However if you decide to, they can be a good thing to add to your dog’s next meal.
To make this simple side, you will want to wash the carrots well then chop off the ends, and lay them out on a non stick pan.
Drizzle all over with olive oil and a few tsp of butter, along with thyme, basil and oregano and parmesan cheese then let your oven do it’s thing. Serve as a side dish to any meal, goes great during the holidays too!
If you are peeling your carrots, then don’t waste those Nutritious peels, save them and top your dogs next meal with them for a couple of days of added nutrition!! Carrot peels contain an excellent source of Fiber and Vitamins. Read more about the benefits here Benefits Of Carrots For Your Dog
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
