Tag: learn to cook

Blueberry muffins with a lemon crumb topping

Blueberry muffins with a lemon crumb topping

Nothing says Happy Sunday like some blueberry muffins and coffee. If you’re a blueberry muffin fan, I think you should give these a try. They have just the right amount of lemon that pairs perfectly with these blueberries. I know I’ll be making this recipe 

Kale chips

Kale chips

If you haven’t had the chance to try kale chips, then you need to make this recipe! My family just loves them, and honestly I don’t make them enough. When I do, my kids run in the kitchen and gobble them up! Seriously, they don’t 

Lentil Soup

Lentil Soup

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 the kids, and hopefully they will stay hidden, until I find the time to wrap them. This is the week I need to get serious about Christmas. But for now, I’ve got soup making on my mind. Lentil soup that is…

With the snow, I’m going to use the ingredients I already have. Usually, I would use 1 leek in my vegetable stock, but today I’ll just substitute it with an onion. And remember, you can use store-bought stock. Or better yet use your pre-made frozen stock to speed up the process.


If you’ve read my black bean soup recipe it also uses homemade vegetable stock. If you have vegetables on hand it’s pretty easy to make.

Ingredients for today’s vegetable stock:

  • 2 Onions (usually 1 onion and 1 leek)
  • 3 Carrots sliced and cut in half
  • 3 Stalks of celery sliced and cut in half
  • 1 Bay leaf
  • 1 Large stockpot
  • 16 Cups of water or less (You’ll need approx 9 cups of stock for your soup)

Cook on low for 2 hours or more with your lid cracked just a little bit to let the steam out, it will reduce down, making some tasty stock. If you are in a hurry add less water to start with, and that means less cook time.

While your stock is cooking, it’s time to prep all your veggies.


Ingredients for the Lentil soup:

  • 1 Onion diced
  • 1 Carrot peeled and diced
  • 1 Celery stalk diced
  • 1 Small zucchini diced
  • 2 Handfuls of little tomatoes diced
  • 1 Bell pepper (I used orange) diced
  • 3 Cloves of garlic minced
  • 2 Cups of dried lentils
  • 1/2 Teaspoon turmeric
  • 1 Teaspoon cumin
  • 9-10 Cups of veggie stock
  • Cilantro 2 handfuls chopped
  • Salt and pepper
  • Olive oil

If your veggies are ready and your stock isn’t, just wrap up your prep plate and place it in the fridge.

Once your stock is ready, you can start sautéing your veggies. Start with olive oil in the pan. First add your onions, celery, carrots, garlic, etc. Season as you go. Remember salt is your friend. And continue adding and sautéing everything on your prep plate.

Once your veggies are done sauteing, add your lentils. Measure the lentils, rinse with a strainer and add them to the pot. Mix and then start adding your vegetable stock. I run mine through a chinois strainer (shinwa) it’s a extremely fine mesh strainer, perfect for making stock. Add 9-10 cups of stock. Any leftovers? Just place it in the freezer for future soups. I ended up with just enough for this soup.


After letting your soup cook for awhile, your beans should be soft (approx 1- 2 hours) start adding your seasoning. 1 teaspoon cumin and 1/2 a teaspoon of turmeric. And add salt and pepper. And remember, because it’s made with homemade stock you need to season it. Meaning you need to add salt. This will make your soup come alive. Oh, and don’t forget lots of cilantro!

Use a stick blender to break up some of your beans. And thicken your soup. If you don’t have a stick blender just use a regular blender, add roughly 2 cups to your blender. Once it’s blended, add it back to your soup and stir.

If you have time, just let this soup continue to cook on low or low simmer with a lid on. I think it gets better the longer it cooks. Season to taste. You’ll know when it’s ready. It’s perfect topped with some cilantro and served with bread.


I hope this soup can make you feel warm and cozy this winter.

Happy Monday,



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Mom’s famous spaghetti and meatballs….

Mom’s famous spaghetti and meatballs….

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 

Meatless Monday Recipe

Meatless Monday Recipe

{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 

Today feels like a chicken noodle soup day…..

Today feels like a chicken noodle soup day…..

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

Add your noodles and season with salt and pepper.
Don’t be shy, the salt will make your soup come alive!!
Bread and salted butter is a great addition to your meal

I think she enjoyed it!! I hope your family does too!!




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