Learn. Garden. Cook. Repeat.
This Dark Chocolate Chunk Banana Bread is not your typical banana bread. In this banana bread you will find dark chocolate chunks throughout. Plus it’s not too sweet. It has the perfect balance of sweetness with these added dark chocolate chunks. This dark chocolate chunk …
This Whole Roasted Coconut Curried Cauliflower is so good! Have you ever roasted a whole head of cauliflower? Let me tell ya, it’s so much fun! No worries about cutting it up, with this recipe you’ll be roasting the whole thing. Do you love Indian …
This Vegetable Soup with Dumplings Recipe is not only healthy but it’s so good! We all need a comfort meal once in awhile. This soup contains simple ingredients, and it’s easy to make. It’s a soup that definitely tastes homemade!
With this recipe, I’ll teach you how to make your own homemade Vegetable Soup with Dumplings from scratch. That’s right, nothing processed at all. All you need is vegetables. And guess what…you might already have all the ingredients waiting for you.
I definitely love making soup, and I love being able to make my own homemade stock. It can be a huge money saver. Lately I’ve been sticking with veggie stock because it’s easy. Also, we have a vegetarian in the house so it just makes things easier. Frankly it’s healthier too! I do on occasion use some better than bullion to make stock. Sometimes you don’t have the time or the right ingredients, but I have noticed my soups taste better with homemade stock.
If your looking for homemade soup recipes, we’ve got them. I’ll make sure to post some below. This Vegetable Soup with Dumplings is one of my favorites. We normally use beef stock but to keep everyone happy I decided to go all vegetarian and use veggie stock instead. I think it was a good change. We also got some good ratings from the kids haha. If you’d rather use beef stock go for it. The soup is good either way!
We’ll tonight this soup really hit the spot!
Serving size: 6-8
Veggie Stock
Vegetable soup:
Homemade Dumplings:
Grab a stock pot and fill it with these ingredients:
You will need the following:
Add everything to a plate
Then add your onions and garlic, season with some salt and continue to saute and continue to add each of your ingredients. Saute for approx 10 mins. Now it’s time to add your veggie stock. You’ll want to add a total of 6 cups. Use a ladle (while avoiding the veggies in your stock) to add the liquid to your measuring cup, then pour it into your pot so you can keep track of how much your adding.
Check for the seasoning. Does it need more salt? If so add some. Also add some fresh ground pepper. Salt will make your soup come alive! Remember your using homemade veggie stock so you’ll need to add salt. When your potatoes are soft it’s time to add your dumplings.
First mix the 1/4 cup milk and the beaten egg together. Next add 1 cup flour, 1/2 teaspoon baking powder and lastly a dash of salt.
Now mix everything together. If your dough is dry add more milk. Your dough should be sticky. If it’s not your dumplings will be harder. I guess it all depends on what you like. Per my husband…the dough should be sticky.
Then put the lid back on, and continue to cook for another 15- 20 mins. They should puff up a bit.
Now your ready to eat! I hope this soup becomes a family favorite. Homemade Vegetable Soup with Dumplings always hits the spot! Especially on those cold days. Comfort meals are the best!
Enjoy,
❤️April
If you would like to be notified when a new recipe is posted, please make sure to follow us. And if you make one of our recipes, we would love to hear from you! Please share a picture and tag us on Instagram @ #cityfoodiefarm or follow and tag us on Facebook @ City Foodie Farm. Or simply leave a comment below. Thank you!!!
Copyright 2020-City Foodie Farm -All Rights Reserved
These Chocolate Chip and Toffee Cookies are so delicious…. Are you a chocolate chip cookie fan? I know I am. These Cookies are like a chocolate chip cookie but better because they also have toffee. With these cookies the chocolate and toffee go so good …
This pasta dish is mouth watering delicious. The little tomatoes and kale are sautéed with garlic and olive oil. And the noodles are tossed in a balsamic vinaigrette, and the goat cheese gives them that creamy consistency. Finished with crispy kale and a dusting of …
It amazes me how you can take such simple ingredients and turn them into something amazing. This dish revolves around a sweet potato and a can of black beans. And lots of limes and cilantro. The good stuff really. Yes, I’m talking about cilantro. I love that stuff. And it’s so good for you. Just like my citrus, I always make sure to have some on hand.
One thing I do enjoy is cooking with my husband. He’s not like me and he comes up with things on the fly. For instance. This recipe was his vision, but we developed it together, as we cooked. And we’ve perfected this recipe to share with you all! It has a couple parts to the recipe but worth making.
We’ve lately become a fan of cooking with coconut oil. And with this dish we feel it really enhances the flavors.
Let’s get started….
Ingredients for Vegetarian Refried Black Beans:
Directions:
Now it’s time to get your sesame and pepita topping ready.
Ingredients:
Directions:
Now it’s time to get your Sweet potatoes ready…
Ingredients for the sweet potatoes tacos:
Curious about lime salt?
This stuff is delicious!! Make it by adding 1 tablespoon of salt to a bowl and the zest from 1 lime. And mix together. Give it a taste. When I tasted it for the first time, all I could think about was a yummy margarita.
Directions for the sweet potatoes:
Now get ready to put your tacos together…
I hope you made more than one for yourself, I can almost guarantee you’ll want another…
Enjoy,
❤️April
Thanks for stopping by!!
Copyright 2019 -City Foodie Farm -All Rights Reserved
Red Lentil Curry is so good!! This version of Red Lentil Curry is so flavorful. It’s also so simple to make and it’s healthy and so delicious. It’s made with so many healthy ingredients. You start by sauteing a handful of vegetables, garlic, and ginger. …
What’s your favorite part of an oatmeal cookie? Mine is that hint of cinnamon you taste. So with this recipe, I made sure it had plenty of it. And I also included 2 different kinds of raisins. And let me tell ya, they are good! …
Sunday mornings are made for pancakes, and this Blueberry pancake recipe is definitely a special one. My husband hands down makes the best pancakes! They have a hint of cinnamon which makes them different from the rest. And when he makes them with blueberries, he adds just the right amount of lemon zest. They are delicious! If you want to make some for yourself, just follow along!
Pancake ingredients:
Start by whisking the egg and sugar together. Add the melted butter, vanilla, cinnamon and milk. Then add the flour, baking powder, salt and lemon zest. Mix together but don’t over mix.
Makes 5 6 inch in diameter pancakes.
If your making bacon, make it first then soak up most of the grease. Use the same pan to cook your pancakes. Pour the batter into the pan, and add the blueberries to the batter. When you start to see the bubbles around the edges, it’s time to flip.
Make sure to serve them with warm maple syrup.
Pancakes on the weekends are a special thing in our house. If you don’t like blueberries, just leave the lemon zest and blueberries out. But I say just give them a try! Another fun addition is adding sprinkles for the kids!
Happy Sunday,
❤️April
If you want to be notified when a new recipe is posted, please make sure to follow us. Thanks for stopping by….
Copyright 2019 -City Foodie Farm -All Rights Reserved
Now you can have the taste of an egg roll without the mess of deep frying it. Imagine an egg roll without the wrapper served on a bed of rice, drizzled with a tamarind sauce. The perfect combo of a stir fry and egg roll …
If you loved my last muffin recipe, then I think you’ll love this one too! But this time, they are made with fresh raspberries. These muffins are the perfect combo of a little sweetness and a little tart! This time, I was the early riser …
Who’s ready for some cookies? Me!! With both hands up… I guess I’m always ready for something sweet. If your a fan of dark chocolate, your going to love these cookies.
They are so soft, and with each bite you’ll find just a hint of coconut, melted marshmallow and just the right amount of dark chocolate. I had to make some changes to this recipe but they are finally ready to share.
It’s 11 days til Christmas, and I am no where near ready. Thankfully, I did get some gifts bought today. My Christmas cards still need to be sent, and a couple of bulbs still need to be added to the tree. And so many gifts need to be wrapped. Unfortunately I’ve been having to skip the gym on my off days this week just to catch up. Tis the season…I guess. But of course I still had to make time to makes these yummy cookies!!
Several weeks ago I was shopping at Target stumbled across some coconut chips. Have you seen them before? I’ll post a picture below. They looked so interesting, I had to find some way to use them. To be honest, that is the reason this recipe was created.
These cookies are delicious!! With how rich the dark chocolate chips are, you’ll be satisfied with one. Ok, let’s be serious…maybe two. They are the perfect blend of coconut flavor (not too overpowering but have a coconut crunch) with little bits of marshmallows and dark chocolate chunks. Yum!
Recipe makes 18-21 Cookies
Add 1 stick of soft unsalted butter to your mixing bowl. (I used my stand mixer) Then add 1 cup of granulated sugar and 1/2 cup of brown sugar and cream them together until combined.
Now add 2 tablespoons of melted coconut oil and mix on low.
Next add 2 eggs, 1 teaspoon of vanilla and mix on low until combined.
It’s now time to add 2 cups of flour, 1/2 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon baking powder and mix on low until combined.
Next add in 1 1/2 cups of dark chocolate chunks, 1/2 cup of coconut chips and 1/2 cup of miniature marshmallows. Now mix on low until combined. Now your ready to form your cookies!
These cookies will spread out. I spaced them 2 rows of 3. You can add some chocolate chunks on top to make them look pretty.
Bake for approx 10-12 mins at 350 degrees. Let the cookies sit for 5-7 mins until they cool, then transfer to a cookie cooling rack. Your cookies might stick if some of the marshmallows oozed out FYI.
Well, I hope you enjoy these cookies! I am a fan of dark chocolate and coconut so these cookies really hit the spot! If you liked this recipe, please share it with a friend!
Enjoy,
❤️April
FYI– If your wondering, this recipe was updated in April 2020 to make this a better cookie. Please share a review and let us know what you think! Thank you!
If you would like to be notified when a new recipe is posted, please make sure to follow us. And if you make one of our recipes, we would love to hear from you! Please share a picture and tag us on Instagram @ #cityfoodiefarm or follow and tag us on Facebook @ City Foodie Farm. Or simply leave a comment below. Thank you!!!
Copyright 2019 -City Foodie Farm -All Rights Reserved
I don’t know about you, but when It’s snowing it makes me want to hunker down and cook! It definitely feels like a soup day to me. I’ve been feeling a tad bit behind this year thinking about Christmas. I have bought some gifts for …
Since I saw there was a national cookie day this week, I thought It would be fun to share a yummy cookie recipe with all of you. This was a first. I’m usually not much of a baker, and I would usually just stick to …
There is just something about turmeric I love. Maybe it’s the color, or maybe I love it because, I know turmeric has so many health benefits. Way too many to list. One thing I’ve always remembered, is it’s known to help with inflammation. There are many ways you can benefits from turmeric, with teas, supplements and simply just cooking with it. I’ve personally used it in my bread and butter pickles, and also with some Indian dishes. And even a DIY face mask. (Beware of a yellow face) haha. True story…
This week, I was talking to a friend about foods that can help with inflammation. And guess what, turmeric came up. So that’s what got me thinking about this magical spice, and what dishes I could possibly make with it. And that’s how this dish came to life.
So for those of you that struggle with pain, maybe you could give turmeric a try. I’m not a doctor, but I do believe we can heal ourselves by the things we eat. Or at least help alleviate some ailments.
Let’s get cooking……
Spicy turmeric chicken ingredients:
I mixed everything in my glass measuring cup. Starting with the coconut milk. Once everything is added, stir together. Place your 2 chicken breasts in a oven safe pan, season with salt and pepper. Then pour the sauce over your chicken breasts. Making sure everything is coated.
Add a little more cilantro on top, and cover with tin foil. Cook at 400 degrees for approx 50-60 mins or less. Just check the internal temperature of your chicken. The safe zone is when it reaches 165 degrees.
Now it’s time to start your Apple chutney. This will balance the heat with your chicken. Spicy and sweet is a delicious combo!
Apple chutney ingredients:
Start by dicing your apples, add juice of half a lemon on top (prevents browning) then dice your onion, red pepper, garlic and ginger.
Grab a sauté pan, add olive oil then add the onions first. Season with salt and pepper. Then add your red pepper and sauté. And continue adding until your plate is empty. Then add the rice wine vinegar, brown sugar, spices, 1 cup water and the golden raisins. And let it cook down on low. Approx 20 mins.
When your chutney is cooking, it’s time to get your zucchini and yellow squash ready. You’ll need 2 yellow squash and 2 zucchinis. I used small ones. Wash, dry and cut both ends off. then cut in half. And cut to your desired thickness. Arrange on sheet pan. Drizzle and toss with olive oil. And season with salt and pepper. Now place them in the 400 degree oven with your chicken. Cook for approx 15 mins.
Now it’s time to start your rice. Add your rice, water, stir. 1 cup rice to 2 cups water. I always do 1 3/4 cups water, and it turns out great! Cook approx 20 mins. Add a dash of salt and pepper. And when it starts to boil, turn it on low and then, put a lid on it.
Once your chicken is done, your chutney, rice and roasted zucchini…it’s time to eat!! The fun part now is putting it all together. Make sure to break up the chicken and spoon on some of that delicious sauce over your chicken and rice. Add a little roasted zucchini and top with some chutney. Mmmm.
This is a dish you’ll feel good about eating!!
Dig in,
❤️April
If you would like to be notified when a new recipe is posted, please make sure to follow us. And if you make this dish, we would love to hear from you! Please share a picture and tag us on Instagram @ #cityfoodiefarm or follow and tag us on Facebook @ City Foodie Farm. Or simply leave a comment below. Thank you!!!
Copyright 2020 -City Foodie Farm -All Rights Reserved
There is nothing better than the flavor combination of blue cheese, roasted squash seeds and the taste of a balsamic glaze. Believe me, I couldn’t stop myself from eating it as we made this meal. Now think about also adding some prosciutto, and roasted squash …
What truly makes a good meatball? I think inquiring cooks would like to know… My mouth is watering right now thinking of my mom’s famous spaghetti and meatballs. It’s one of those meals you always come home to eat. It’s the one that feels so …
How can you go wrong with a black bean soup made from scratch? Made with a bag of dried beans, homemade vegetable stock, onions, tomatoes, and peppers. And a squeeze of lime and lots of cilantro. Then just enough quinoa is added to make this a hearty one.
This recipe is definitely a family favorite!!
The veggie stock can definitely be substituted for store-bought if needed. Or make the stock ahead of time, and freeze it so it’s ready for making this soup!
Let’s get started…
You must plan ahead with this meal. You’ll have to soak your dried beans overnight. Before you go to bed, dump your beans in a big bowl and add water to cover your beans.
What you’ll need for your vegetable stock:
•1 onion
•1 leek
•4 carrots
•4 celery stalks (leaves ok)
•Stockpot
•Water
•1 bay leaf
What you’ll need for this soup:
•1 bag of dried black beans
•1 yellow onion
•2 peppers (Red & Yellow)
•1 jalapeño (remove seeds)
•fresh tomatoes 1/2 cup
•3 cloves of garlic
•Olive oil
•1 bunch of cilantro
•1 lime
•Chili powder
•Cumin
Top your soup with:
•Cheese – We love it with queso fresco
•Cilantro
•Avocado
•Green onions
Making the Vegetable stock:
Grab your stockpot and fill it with a 1 quartered onion, 1 leek, celery stalks, and carrots, and 1 bay leaf. Fill up your stockpot halfway. Roughly 10-12 cups. Cook on low for 1 1/2 hours. When it’s done you will need about 8 cups of it for your soup.
Making your black bean soup:
Start by prepping your onions, peppers, and garlic. Dice them up and put them on a plate.
Grab your other pot (big enough to hold 8 cups of soup) and add olive oil to sauté your veggies. Start with onions and add a dash of salt and pepper with each one you add. Then add diced tomatoes. I used frozen ones from the garden roughly 1/2 cup.
Dump your beans in a strainer and rinse them. Then add them to your sautéed veggies.
Now it’s time to add your vegetable stock. I poured the stock through a Chinois strainer, measured 8 cups, and added it to the pot.
Let it cook on low for 2-3 hours. Then use a stick blender, stick it in your soup, and blend on low until you have some beans and some liquid—a good balance.
Now you’re ready to add your seasoning. Add 1 1/2 teaspoons of cumin and 1 1/2 teaspoons of chili powder. And add a dash of salt and pepper and a pile of cilantro.
Your beans should be soft at this point. Continue to cook on low. Add 1/4 cup quinoa and continue to cook for another hour on low. Adding salt to taste and a squeeze of half a lime. And another pile of cilantro. You’ll know when it’s ready!
I hope you enjoy this soup just as much as us!
Bon appétit,
❤️April
{Peanut Butter Stir Fry Noodles} I’ve always heard of this “Meatless Monday” concept and I like it!! I like it a lot. The thought of picking one day a week to go meatless is not only healthy but in the long run will save you …
I love making cauliflower tacos! Especially cauliflower tacos topped with a sweet and spicy slaw. I really enjoy cooking with cauliflower. It’s a great substitute for chicken. If you’re looking to incorporate more meatless meals into your meal plan, cauliflower is a great vegetable to …
Fall is when things slow down for me, no gardens to tend to, and a daily cup of tea is needed! Things do indeed slow down, until the rush of the holidays. For now, I’m savoring that tiny little window.
One of my family’s favorite meals is a hot bowl of homemade chicken noodle soup. Or, as we call it Grandma Anne’s soup. What a perfect way to start my blog, and honor this wonderful woman, who we sadly lost last October. We call it Grandma Anne’s soup because, it was a soup she made my husband when he was little. We make ours a little different, but we carry it on using her homemade noodle recipe. With every slurp, we remember her. And surprisingly, my daughter (the vegetarian) will still eat this. Maybe it’s because it’s Grandma Anne’s soup.
I’ll teach you how to make this delicious homemade soup. Soon this will be warming your belly too!!
What you’ll need for your stock:
•One stockpot to hold all your ingredients
•1 frozen rotisserie chicken (Rotisserie chickens can be used for a meal and then frozen for future stock)
• 3 large carrots, 1 onion, 1 leek and 3 stalks of celery -cut in half
Now add your water. Make sure the water covers your ingredients. Approximately 16-20 cups of water
Set on low. You can keep your lid on or off. I usually will leave it on but leave a little gap to let steam out.
Your stock needs time to cook so set it and forget it for many hours…A good window approx 10am to 4pm? Or if your in a pinch you can add less water =shorter cook time.
You can prep your ingredients ahead of time, or wait until your stock is ready. But this is what you’ll need for your soup….
Your ingredients diced up. 1 onion, 1 leek, 3 stalks of celery and 3 carrots
After hours and hours of cooking on low,
your stock is ready
Now use a kitchen tongs, and remove everything.
Having a garbage bag nearby is really handy.
Get ready to sauté your vegetables.
Add olive oil to the pan,
start with your onions, add a dash of salt, saute.
Then add the rest of your veggies, saute until soft.
Now it’s time to add your stock
Now pour your liquid through your strainer.
I really recommend a Chinois strainer. Chinois is pronounced shin’-wah.
It’s a great strainer for making stock. It’s a fine mesh strainer, it will collect all the little particles that can make your stock cloudy.
Once your stock is added,
you’ll need to start making your homemade noodles.
What you’ll need:
1 egg
1/2 tsp salt
2 tbsp milk
1 cup flour
Now, mix all the ingredients together.
If you find it’s too dry, just add some milk.
When I’m rolling dough,
my little one is always right there requesting a piece to play with.
Once it’s rolled out, cut into strips.
Ta-da….your noodles are ready
Enjoy,
❤️April
Copyright 2019 -City Foodie Farm -All Rights Reserved
