This easy Homemade Tomato Tortellini Soup will change your life. That is if you love tomato soup but have never made it from scratch like this before. It’s creamy and super healthy for you. Not to mention absolutely delicious!
And trust me it does not compare in any way to the canned stuff. But you are just gonna have to try it for yourself to see.
What Is Passata tomato sauce
Passata is a tomato purée made from fresh, tomatoes that are bottled for use.
I like to use “Passata Sauce” in this soup because it basically is uncooked tomato puree without seeds or skins and works so well when making this type of soup.
Of course you can always use fresh tomatoes and blend them into a puree in the blender as well.
Totally up to you!
So if your craving some basic tomato soup, but also want a hearty meal as well.
Then this recipe is going to be one of your go to tomato soups going forward. Trust me! It’s mine.
Easy Tomato Tortellini Soup
Is a versatile recipe but what makes it EASY is that we are using pre-made pureed tomatoes.
Passata bottled tomatoes to be exact which are fresh tomatoes that have been uncooked but bottled
HOW TO MAKE Easy Tomato Tortellini Soup
Start with a bottle of PASSATA TOMATO PUREE SAUCE
Then to add a bit more of a tomato base, I will use a can of tomato paste which blends out well when added to the vegetable stock. See recipe card below for all the steps!
HOW LONG DOES HOMEMADE TOMATO SOUP LAST?
You can freeze this up to 6 months but will want to eat it within 24 – 48s hours so the tomatoes don’t spoil in your fridge.
Also 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. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.
Notes: You can always use chicken stock in replace of vegetable if desired.
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!
Skip the takeout and make your own Mushroom Chow Mein Noodles at home for a fraction of the cost.
Serve this alongside somePeppered Steak to make a whole Chinese inspired dinner experience.
WHAT IS MUSHROOM CHOW MEIN
It is made with white or brown mushrooms and Chinese chow mein noodles.
If you follow my blog at all you will know that I love to make takeout inspired recipes often. I test and test them to ensure I am coming up with the healthiest and best version for my readers.
I used to spend a lot of money on takeout, now I just make it at home. Pretty much every other day, depending on how I’m feeling. Asian cuisine has to be one of my favorites, however I do love Indian and other cuisines nearly as much.
What I like about making Chow Mein at home is that I can remove the msgs that are in most takeout dishes, while saving a ton of money cooking them at home.
IS MUSHROOM CHOW MEIN VEGAN
Not if you put Oyster sauce in it, if you want you can use Hoisin instead then it would be.
However this recipe is 100% vegetarian as it is made with just Mushrooms and Chinese bok choy.
Trust me, you won’t miss the meat with this one. It’s so satisfying, you’ll be craving it time and time again.
However if you want to add meat, go ahead and pick up some fast fry beef or chicken and saute that right along side the mushrooms.
Once you learn to make this simple chow mein dish, you will be making it more often Guaranteed!
I’m the type of lady that has to try every chow mein dish whenever we go to the chinese restaurants. I do this to compare really, just kidding.
Well kinda, I mean some restaurants do it right and others so wrong. Right? It’s not always easy to find a good chow mein these days.
But with my recipe it’s foolproof, if you follow it to a tea you will be in Chow Mein Heaven!
HOW TO MAKE MUSHROOM CHOW MEIN
Start by boiling the chow mein noodles, then strain and set aside. The brand I like to use can be seen below, it is very low in sodium!
Next, fry the chow mein noodles in a little bit of vegetable oil.
In a separate pan, fry the mushrooms and bok choy till soft.
Make the sauce and add the mushrooms and bok choy to the noodles.
Pour in the sauce and add some sesame seed oil and saute for a few minutes till everything is combined and hot.
Serve and enjoy!
The broccoli is tossed together in the most delicious asian inspired sauce. And the chow mein noodles are fried just a bit to give it the perfect amount of cripsyness.
The hardest part about making homemade chow mein is “chopping those vegetables”.
Once you have that part done, the rest comes together in a snap.
I have experimented with a few chow mein recipes over the years and promise you your going to love this one.
If you liked this dish, then stay tuned to this blog as I will be sharing my all time favorite recipe for seafood chow mein very soon, which contains fresh calamari and shrimp.
If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!
Notes: This recipe can also be made with just about any meat such as chinese pork, beef or shrimp. Plus, if you like a little more heat to your dish then feel free to add more red pepper chili flakes or some fresh chili paste. You know make it your own 🙂
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! 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!
Shortbread always brings back memories of Christmas for me. Having grown up in a large family these where always sure to be there on the living room table for everyone to enjoy! Along with Ginger Snap Cookies and White Chocolate Macadamia Nut Cookies.
I miss those days honestly, when my Grandma and older folks where around and all of my family lived in one city.
Personally, I just love the Christmas Season because this is about the only time that I really start to embrace the colder months.
The nights get darker fast and everyone stays inside in most parts of Canada.
However, that does not stop people from celebrating as they decorate their houses with pretty lights that light almost every street.
Which creates a warm glow in the dark of night and creates a warmth only Christmas brings.
It is just so pretty when the snow hits these lights because it literally glistens.
Creating a magical joyful feeling that is hard to ignore, I have even seen many Ebenezer Scrooge’s change overnight with the help of someone’s offer of warm cookies.
What is Christmas without a little home baking?
And if you ask me shortbread is definitely something that can’t be skipped.
Nothing beats homemade shortbread, so I encourage you to try them this year. Once you try these cookies, I’m certain you’ll be requested to make them again.
And the nice thing is you can make these ahead of time and store them in an airtight container in the fridge for up to a month.
Where you can bring them along for others to enjoy wherever you may go this holiday season.
Having tried several shortbread recipes throughout the years, I’m now sharing one of my favorites with you.
The combination of the soft and flaky shortbread, along with the tartness from the cranberries and sweetness from the white chocolate make this cookie so lovely.
HOW TO MAKE CRANBERRY SHORTBREAD COOKIES
You will need: directions in the recipe card below.
4 cups flour
2 cups butter, softened
1 cup sugar
1-1/2 pkg. (4 oz. each) BAKER’S White Chocolate (6 oz.), chopped
1-1/2 cups dried cranberries
Wishing you and yours’s a Joyful and peaceful Christmas and New Year.
Notes: After cookies are completely cooled, place in airtight container or plastic freezer bag. Keep the dough refrigerated if you are going to be making these in batches. Also keep in mind the dough is not meant to be sticky like other cookies this is shortbread after all.
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.
Making this Black Bean Beef Stir fry is easy because it uses a pre-made sauce. There are a few pre-made black bean sauces on the market. My favorite is Lee Kum Kee Black Bean Garlic Sauce.
I used to order this dish every time from our local Chinese restaurant,
Making at home myself save a ton of money vs ordering takeout. Plus, I like to add more peppers than most restaurants add, making it all the more better.
You can add more peppers or onions as desired. Make them thin or thick as preferred!
WHAT IS BLACK BEAN BEEF
It is a popular Chinese dish that has marinated beef and vegetables all cooked together in fermented black bean sauce.
HOW TO MAKE BLACK BEAN BEEF
You want to use either a Wok or Large frying pan
Then you will want to either have sliced beef or slice it yourself and place it into a shallow bowl to marinade (see recipe card below for marinating instructions)
Once the beef has marinaded add it to the wok and sauté till cooked, remove and set aside
Add in the vegetables along with beef stock and black bean sauce and sauté on medium heat till the vegetables are tender
Toss back in the beef and toss all together to serve!
This delicious and authentic stir fry takes less than 30 minutes to make too, so what are you waiting for.
IS BLACK BEAN BEEF HEALTHY
Yes, it is packed full of fermented black beans, veggies and lean beef.
Follow along for a mouthwatering dinner that everyone is sure to love.
This dish can be made with shrimp or chicken too which is also amazing. I had to do this dish right, so I tried it a couple dozen recipes from many sources to come up with my favorite version.
It has all the flavors you have come to know and love in a black bean sauce, and goes great served over rice.
Start by cooking your rice, because the rest takes less than 15 minutes. I like to use a mini rice cooker, just set it and forget it.
Then you will want to start with chopping the vegetables first, then setting them aside. Cut your steak into slices and place in a large frying pan or wok, sauteing till the beef is no longer pink.
I don’t know about you but this vegetable mixture is perfect, some people like to add snow peas, and other veggies but that is not very authentic if you ask me. This is one of my favorite dishes and healthy too!
The fantastic flavors of garlic and black bean sauce gives this dish it’s amazing flavor, and the cornstarch helps to thicken it up just right. Even though there is garlic already in the black bean sauce, it is still nice to add 2 more cloves.
You will hardly notice it since the balance of the other flavors mellows it out nicely, so don’t be afraid to add more garlic.
I hope you give it a try. There really isn’t much too it!
This healthy meal is sure to impress even the pickiest of eaters, serve alongside a big bowl of jasmine rice.
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!
If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!
Skip the takeout tonight and try making this Black Bean Chicken Stir Fry instead. It comes together in less than 30 minutes and is inexpensive to make.
Skip the take out, this tasty dish can be served in under 30 minutes.
Making this Black Bean Beef Stir fry is easy because it uses a pre-made sauce. There are a few pre-made black bean sauces on the market. My favorite is Lee Kum Kee Black Bean Garlic Sauce.
WHAT IS BLACK BEAN CHICKEN
It is a popular Chinese dish that has marinated chicken and vegetables all cooked together in fermented black bean sauce.
My dish here is made with red and green peppers, onions and chicken and then is tossed in a tasty black bean sauce.
I don’t know about you but this vegetable mixture is perfect, however you can add mushrooms, broccoli or snow peas if you like too!
HOW TO MAKE BLACK BEAN CHICKEN
You will want to start by cooking your rice, and then marinating your chicken.
Because the rest takes less than 15 minutes. I like to use a mini rice cooker, just set it and forget it.
Start by marinating he chicken first in water and cornstarch mixture then fry it in oil over medium heat just enough to cook it.
Next remove it from the wok/pan to sauté the vegetables in a black bean sauce mixture for a while.
Just before adding back together with the cooked chicken sauté all together for a few minutes before serving. Pretty easy huh!
This delicious and authentic stir fry takes less than 30 minutes to make too, so what are you waiting for.
Follow along for a mouthwatering dinner that everyone is sure to love.
Then simply chop up all the vegetables and cook according to the instructions below.
The fantastic flavors of garlic and black bean sauce gives this dish it’s amazing flavor, and the cornstarch helps to thicken it up just right.
Even though there is garlic already in the black bean sauce, it is still nice to add 2 more cloves.
You will hardly notice it since the balance of the other flavors mellows it out nicely, so don’t be afraid to add more garlic.
If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!
I’m 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!
Today I’m so very happy to show you this recipe for a Simple Butter Chicken Recipe that your sure to make time and time again.
Awww the infamous Butter Chicken, also known as (Murgh Makhani). Almost everyone that has tried this dish has loved this dish and if you have not tried it before at home your in for a treat!
To make this Curry easy to make, try purchasing a pre-made Butter Chicken curry powder package like the one below.
WHAT SPICES ARE USED IN BUTTER CHICKEN
Salt, Red Chilli, Turmeric, Cumin, Black Pepper, Large Cardamom, Cinnamon, Green Cardamom, Clove, Ginger, Garlic, Star Aniseed, White Pepper
I always use a BUTTER CHICKEN SPICE blend as seen below as it has all of this in it already. Otherwise if your wanting to add in your own spices I highly recommend adding 1 tsp of chili powder, cumin, turmeric and fresh crushed garlic and onions.
Below you will see the pre-marinaded and cooked chicken being added to the sauce for the final step in cooking this delicious dish.
The part where your simmering the sauce, you can switch from 1/2 tsp of chili powder to 1 tsp for that extra heat. I love to do that, personally. I will add 1 tsp every time for this recipe.
WHO INVENTED BUTTER CHICKEN
It’s origins came from three Punjabi restaurateurs, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass, who founded the world-renowned Moti Mahal restaurant in Delhi.
WHATS BUTTER CHICKEN SAUCE MADE OF
Fresh Cream
Ghee or Butter
Oil
Cashews or Almonds if you do not have you can always use sugar for added sweetness
Plain Yogurt
Tomatoes
Garlic and Onions
WHAT’S BUTTER CHICKEN
It is one of the most popular Indian curries Worldwide today.
It’s become so popular that the supermarkets are now selling various versions of it in pre- packaged bottles in hopes to win your business.
But that stuff just won’t cut if for those of us who are familiar with traditional Butter Chicken. Because real butter chicken uses ghee butter you can use regular butter if desired. Then of course there is cream and some stronger curry flavors than most of those pre-made bottled types entail.
Plus those bottles are expensive costing near 4x the price that it takes to make it from scratch, not to mention not nearly as tasty.
IS BUTTER CHICKEN SPICY
This popular dish hails from the Indian subcontinent and is noted for its creamy and smooth butter taste, you can make it more spicy by adding an extra 1 tsp of red chili powder if desired.
Otherwise this is a mild curry compared to other traditional Indian dishes.
In comparison we would rate the spice level of this dish to other Indian dish, a 4 out of 10.
Such as Grama masla and Indian curry powder. All which can be found in almost any grocery store spice section.
I think the reason people by those pre-made bottles is because they think making it from scratch is hard, but I assure you it’s not.
It’s all about having the right ingredients and nothing in this ingredients list is is foreign besides possibly the fenugreek leaves also known as kasuri methi. Also that can be found in almost all grocery stores today.
HOW LONG WILL BUTTER CHICKEN LAST IN THE FRIDGE
In a sealable container up to 3 days and if you want to freeze it for meal – preps you can do that and store in the freezer up to 3 months.
We hope you enjoy this tasty dish as much as we do! Serve it alongside some naan bread and enjoy!
We don’t add as much cream to this Butter Chicken as most do, which will give it a more orange color.
If your wanting a more cream heavy type of Butter Chicken just add 1/2 cup of cream opposed to the 1/4 cup that my recipe calls for.
If your a CURRY lover like me. Then you will want to try these dishes below!
Note: If you want a more creamy butter chicken add 1/2 cup of cream instead of the 1/4 cup that I used in this recipe.
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!
Did you like this curry?
Then you’re sure to like my “Creamy Coconut Chicken Curry” which uses coconut milk as is by far my most popular recipe on this blog.
This Homemade French Onion soup with scallops is simmered in a red wine, beef and chicken broth. Then topped with toasted crusty bread, gruyere cheese and then some scallops.
Looking for another way to make French Onion Soup? Try my “Instant Pot French Onion Soup“ it is a sure winner as well!
FRENCH ONION SOUP BOWLS
Should be oven safe as you will want to place the pre-made soup in them along with the cheese and fresh scallops for baking.
Your going to want to get yourself a set of some good quality oven proof bowls and then you will be in business to make the best french onion soup ever.
Typically people caramelize there onions on the stove for a minimum of 45 minutes or more, turning them often.
However if your pressed for time then you can let the slow cooker do that work for you and save you that hassle.
Now I don’t know about you but cutting 6 large onions is a pain, so another way to make this job easier is to allow your food processor do most of that work.
Of course your going to still peel each onion and cut diagonally before placing in the processor to slice.
But I promise you, it can be done in half the time this way and each onion will be cut perfectly too.
As long as you are using a good food processor such as the one I use and recommend below.
Traditionally french onion soup is topped with Gruyere cheese, however you can substitute for swiss which is similar in taste.
I like to use Gruyere through which can be found in most European markets. This recipe will make roughly 5 large bowls of french onion soup, or 6 small to medium.
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 share with those lucky enough to be around the kitchen with you.
To make this soup you will want to have a slow cooker and food processor which will saves you a ton of time.
Otherwise you can caramelize the onions on the stove top anywhere from 45 minutes to an hour stirring often till they caramelize to get the job done.
And slicing the onions by hand, but I much prefer using the food processor and slow cooker to get these tasks done.
Adding scallops on top the toasted bread and cheese is an option, not a requirement. But trust me it makes each bowl even that more special, I use medium sized scallops you can use small, medium or large.
More or less, totally depends on you, after all this is your soup, right? Serve hot directly from the oven and you will be in French Onion Soup heaven in no time!
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 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!
Skip the takeout tonight with this Thai Red Curry Shrimp Recipe. This dish is super simple to make and is ready in less than 20 minutes.
I make this dish often, it’s one of our favorite Thai dishes.
WHAT DOES RED THAI CURRY TASTE LIKE
Red Thai Curry has hints of spice, tang and sweet flavors. It really is something special and this recipe has all the same tastes that you would find at your local Thai restaurants too!
WHAT’S IN RED THAI CURRY PASTE
Galangal – like ginger
Kaffir lime leaves – tastes similar to limes
Dried red chilies
Lemongrass
Garlic
Shallots
Cumin
Coriander seeds
HOW MUCH RED THAI CURRY PASTE TO USE
2 tbsp per 400 grams of Coconut Milk
The ONLY brand I will use!!
WHERE TO BUY RED THAI CURRY PASTE
I buy mine from the REAL CANADIAN SUPERSTORE, it is by far the best curry paste out their.
VEGETABLES THAT GO GREAT IN RED THAI CURRY
Kale
Spinach
Red, Green, Yellow or Orange peppers
Swiss chard
Asparagus
Mushrooms
PROTEINS THAT GO GREAT IN RED THAI CURRY
Shrimp
Chicken
Tofu
Now there are plenty different ways to make Red Thai curry.
That is because you can add just about any type of vegetable or meat protein to this recipe.
Such as: spinach, mushrooms, bean sprouts, broccoli etc.
And the main ingredients are always the same. Such as Coconut milk, “Lemongrass”, “Galangal”, “Kaffir lime leaves” OR replace that will pre – made “Red Thai curry paste”. Which has everything you pretty much need already in it!
Now if you are not familiar with all those ingredients, don’t fret.
You can find them all at your local Asian grocer or right in the international aisle which will sell Red Thai Curry paste in packages and or jars (see picture) above for the “Red Thai Curry paste” we use.
HOW TO MAKE THAI RED CURRY SHRIMP
You will want to start with some freshly chopped vegetables.
Then pull out all your ingredients; such as cooking oil; coconut milk, red Thai curry paste, fish sauce, brown sugar, kaffir lime leaves and a lime.
Next, cook some white rice on the side to serve.
Then pull our your wok and get to cooking, you will find the easy steps to this recipe in the card below!
And the nice thing about cooking Thai food is that once you learn to prepare.
You will then have all the necessary ingredients and know how to prepare it again.
Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro.
IS RED THAI CURRY SPICY
Yes, however when you cook it down in the coconut milk and other ingredients it becomes more of a balance of flavors. That become, sweet, spicy and sour.
WHAT IS IN RED THAI CURRY
Red Thai Curry consists of some kind of protein, some kind of vegetable, lime juice, fish sauce, sugar and Coconut milk and Green Curry Paste.
Traditionally that paste is made in a mortar and is comprised of shallots, garlic, dried red chilies, galangal, lemongrass, kaffir lime leaves among some other ingredients and spices.
As you may know I love Thai food and make it a lot in our home.
Actually I make it every week, because I crave it that much.
With any of my Thai recipes, you will learn that you really only need a few ingredients in your fridge and pantry to make any of them easily.
Making homemade Thai curry at home is really easy once you have all the basic ingredients!
IS RED THAI CURRY GLUTEN FREE
YES!
IS RED THAI CURRY KETO
Yes
IS RED THAI CURRY HEALTHY
YES, Thai Curry is very healthy for you!
If you love Thai food as much as me, then you will want to try my other Thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time.
Keep in mind a good coconut milk, will be half solid not watery.
“Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these instead of the Thai Red Curry paste, make sure to bruise each item before adding to the pot.
Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you 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!
