On vacation, other than relaxing, one of the things that I am most excited about is the food.  Tasting it, smelling it, seeing it… I just love exploring how other cultures eat!  Even if I’ve been there before, there’s still something new to try.

Before diving into our Middle Eastern Cruise with my parents, I’m pausing to do a quick post about the food we ate in Belgium.

Firstly, I had a dynamite hot chocolate the day we traveled to the edge of three countries and went to the Christmas Market. This hot chocolate was insanely delicious, and it was accompanied by the best cookies in the world: speculoos cookies. SO GOOD. Europeans really know how to do up a hot chocolate.

Then there were the desserts we had at Peter’s great Aunt and Uncle’s home: fruit-stuffed waffles and rice pie. Both of these are Verviers specialities. Peter’s mum has attempted to make the rice pie numerous times, and she says that although she’s gotten close she’s never been able to replicate it properly. She said that it has something to do with the water in Verviers. Crazy, right? I love how food can be so specific to regions – it’s amazing!! In any case, if my mother-in-law can’t make this, then I’m not even going to attempt it, because she’s pretty much a genius when it comes to that kind of stuff (and no, I’m not sucking up, because I don’t think she even reads my blog, haha!).

Okay, let’s talk German Christmas Market food.  This is slightly “cheating” because the Market was in Germany…but hopefully you’ll let that go.  Let me just say this: it smells incredible at the market. You can hear food sizzling and simmering all around you!  It was actually super challenging to know what to eat. There were traditional items like sausage, sauerkraut, etc., and tons of non-traditional items like pizza, pasta… We opted to have potato latkes (THE BEST I’ve ever had), and sauerkraut. Now, we don’t eat pork, which is pretty much a sin in Germany, so finding sauerkraut without the pork sausages was a challenge. To the point where although Peter tried to get only sauerkraut, it didn’t happen. So we left them on the side and his dad at them! The sauerkraut was so unique – so fresh, and it had a curry vibe to it. I really loved it!

We didn’t eat any of these homemade cookies this man was making, but it was definitely neat to watch him make them:

Backing up a bit, let’s chat about some of the homemade eats we had. Peter’s mum and dad went ALL out making Peter’s favourites and introducing us to new foods they’ve started to enjoy since moving to Belgium. One of those things was Chervil soup. Now, I don’t know about you, but I’d never heard of Chervil before. Apparently it’s a green herb, and it’s common in Europe, but it hasn’t been anywhere else I’ve been. The soup is a veggie soup along with meatballs. It’s super yummy! In fact, we purchased some powdered packets of it to bring back. Of course, it will be nowhere near close to what we had made fresh by Peter’s dad, but c’est la vie.

Also, can I tell you how much I love lunches at Peter’s parents’ house? It’s incredibly European and I love it. Cheeses, crackers, bread, jams, pates, etc…so perfect for the lunchtime nibbler that I am!! Such a treat every time we visit. And this was especially nice because they got some extras since it was Christmas, and of course, because European dairy aisles are GINORMOUS (no joke – I went to many grocery stores in Belgium and the dairy aisleS are insane – in the most amazing way).

Last but not least, it wouldn’t be a trip to Europe without a stop in a Patisserie!  I love how they’re all displayed and each one looks absolutely perfect.  They’re almost too beautiful to eat!

Of course we ate way more than just what I’m telling you, but I thought I’d just hi-light some of the food for you to get a taste of what we ate while we were away!

It was approximately 6 years ago, and we had joined together with a bunch of colleagues and friends for a Canadian Thanksgiving potluck. There were the usual suspects: turkey, mashed potatoes, green veggies of various shapes and sizes, gravy, dinner rolls, pumpkin pie, the classic jello mould…etc.

Instead of being one of those people who opts to bring a “classic” item, I branched out and chose to bring pumpkin soup. It’s very autumnal, perfect for Thanksgiving, and different enough that no one else would likely bring it.

I brought it in my crock pot, set it out with a ladle, and expected people to fill up their bowls immediately! Instead, people gave it a quick look a by-passed it.

I was confused, but pressed on, and served myself a bowl of the deliciousness.

I sat down, and my friend next to me said, “what is that?”

Incredulously I replied, “…pumpkin soup…?”

“Oh,” he said, “I thought it was a giant crock pot of nacho cheese dip.”

And thus I understood where the complications arose. People didn’t realize it was soup! THE perfect soup for such a festive occasion! They were misguided. They didn’t understand.

I spread the word that it indeed was not nacho cheese dip, and people began to try it, realizing that it was as delicious as I knew it to be.

And since then, when invited to a Thanksgiving potluck (of the Canadian or American variety) I usually try to bring the pumpkin soup. Once people “figure it out” it tends to be a hit. And quite frankly, Thanksgiving or not, it’s just a yummy soup.

I’ve posted the original recipe here, as well as a curried version, but I’ve made it twice in the last week for American Thanksgiving festivities, and I made some changes (namely changes that add more flavour and make it vegan) that I think warrant a new post, with a bit of an updated recipe. It’s still the same classic vibe, but a little bit more delicious.

The New Pumpkin Soup:

• 2 tbsp. coconut oil
• 2 tbsp. olive oil
• 1 medium onion (any kind), diced
• 4 cloves of garlic, minced
• 1″ of fresh ginger, minced
• 1 tsp. salt
• 1 tsp. pepper
• 1 tbsp. curry powder
• 1 tbsp. cinnamon powder
• 1 tsp. chili powder
• 5-6 cloves
• 4 cups cooked pumpkin puree (= 2 cans)
• 2 cups of coconut milk (= 1 can)
• 3 cups of water (or vegetable stock)

On medium-low heat, simmer the oils, salt, pepper, and onions.  Once the onions begin to caramelize add the garlic and ginger.  Simmer for a few more minutes and then add in the rest of the spices.  Reduce to low and simmer 2-3 minutes.  Add in the pumpkin, coconut milk, water (or stock) and simmer on low.  Use a hand blender to puree the soup to your desired consistency (I prefer mine to be smooth).  Taste and add any extra spices or salt to your own tastes.  The longer it simmers the better it will taste.

We just spent the most glorious week on vacation in the country of Jordan!! I can’t wait to tell you all about it. I have some fun stories, great pictures, and possibly a video in the works…

I hope to share all of that with you as the week progresses, but in the meantime, seeing as it’s November, here are the recipes that were published in Faith & Friends magazine (to see the rest of the recipes that have been published, click here and scroll down a bit) this month.

You seriously need to try these Blueberry Basil Scones and this Curried Pumpkin Soup. They’re lovely on their own, but they’re even better together.

Happy November everyone (where did the time go?!)!!!

It might not feel like a typical autumn around here, but my mind still tells me that it’s time for warm and hearty soups, biscuits and flannel pyjamas.  I’ve given into the first two, but with 36C/102F weather, the flannel jammies will have to be avoided.

I decided to whip up this soup recently along with the help of my new friend/neighbour’s blender, and it was divine!  It hit the spot and was a perfect comfort food reminding us of those blustery autumn days that seem so distant.

Roasted Butternut Squash + Cauliflower Soup:

• 1/2 head of cauliflower
• 1 small butternut squash
• 1 small red onion
• 4 cloves of garlic
• 3 tbsp. olive oil
• 1 tsp. salt
• 1 tsp. pepper

—

• 2 tbsp. olive oil or butter
• 1 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. chili powder
• 2 tbsp. flour
• 1 cup milk (rice)
• 2 cups of water

Pre-heat your oven to 425F. Cut up the cauliflower, squash and onion into 1-2″ chunks. Combine them along with the garlic, oil, salt and pepper and place in a single layer on a baking sheet. Roast in oven for 30 minutes. Remove the vegetables from the oven and set aside. In a large pot combine the olive oil, garlic powder, salt, pepper, chili powder and flour to make a roux. Stir often while heating on medium heat until the mixture starts to bubble. Add in the roasted vegetables, milk and water and stir. Reduce heat to low and simmer for 30-45 minutes until everything has softened and the flavours have blended. Remove the pot from the burner and use a hand blender to blend the soup to your desired consistency. Return to heat a stir to heat through. Serve. Top with shredded cheese if desired!

So…I was sitting here, and I realized that a bunch of people were talking about “the long weekend” on their blogs…and it occurred to me that it’s the Canadian Thanksgiving this coming weekend!  I totally had no idea.

I guess it’s the fact that a.) I’ve never been that obsessed with Thanksgiving before anyway and b.) I live in Kuwait where Thanksgiving isn’t celebrated.

I do have tons to be thankful for, though!!  I’ll save that for Monday though when it’s the “real” Thanksgiving.

In the meantime, for those of you from Canada who are planning your Thanksgiving menu for this coming Monday (or for you Americans who are really planning in advance!!), here are some of my favourite dishes to eat in the fall.

Appetizers: Perfect for sharing with a small crowd of friends or family while waiting for the main meal!

• Pumpkin Garlic Knots
• Bloomin’ Onion
• Cheese Ball
• Lentil Hummus

Side Dishes: Yummy options for taking to a gathering where you’re expected to contribute something to the main meal.

• Simple Sliced Side Dish (eggplant, potatoes, carrots)
• Cheesy Pepper Bread
• Coconut Curry Butternut Squash Soup
• Roasted Vegetable Quinoa Salad
• Crock Pot Cran-Apple Pecan Stuffing
• Squash + Lentil Soup
• Baked Sweet Potatoes
• Cinnamon Quinoa
• Curried Pumpkin Soup

Main Dishes: If you’re to into eating turkey (although I’ve included a recipe for that too), or you like additional options, these are some yummy fall-themed main dishes.

• Roast Turkey
• Butternut Squash + Sage Lasagna
• Chicken Pot Pie
• Mac ‘n’ Cheese (this could easily be a side dish as well!)
• Roasted Cornish Game Hen
• Crock Pot Roast Chicken
• Stuffed Spaghetti Squash

Desserts: Perfect for finishing off a hearty meal!

• Pumpkin Spice Muffins
• Auntie Alison’s Date Cake
• Autumn Brownies
• Apple Pie

The only channel I’ve been avidly watching this past summer is The Food Network. It’s a treat in which I’m happy to indulge.

I thought I’d show you some of the favourite recipes I’ve seen on the show lately that I thought you might be interested in trying!

1. Hail Caesar Salad from Eat, Shrink & Be Merry

2. Sweet Potato Soup from Chef Michael at Home

3. Flourless Pear & Cranberry Pie from Bake with Anna Olson

*All pictures were taken from The Food Network

This soup may look bland and boring…but I assure you, that looks aren’t everything!

This black bean soup is zesty…spicy…filled with excitement!  It’s thin, broth-like, but packed with veggies and aromatic spices.  It’s a fantastic lunch, regardless of who is eating it.  And I can assure you, that I served it to guests, including a teenager, who told me that it was so good that I should serve it again next week when he’s over (I’m not that lame – I’ll make something new…but still!!).

How’s that for a winner?

Black Bean Soup:

• 3 cups of cooked black beans
• 2 tsp. sea salt
• 1/4 cup olive oil
• 
1 red onion, chopped
• 1/2 orange pepper, chopped
 (you can use any colour of pepper)
• 6 garlic cloves, minced
• 
1 tsp. cayenne pepper
• 1/2 tsp. black pepper
• 1 tsp. dried cilantro
• 2 tsp. chili powder
• 1 tsp. cumin powder
• 3 cups fresh spinach
• 1/3 cup tomato juice
• 8 cups of water
• 1 tsp. lime juice

In a large pot, heat the oil, add the vegetables (except spinach) along with the herbs and spices and cook until tender.  Add in the spinach, water, tomato juice and lime juice.  Simmer for 30 minutes – 1 hour stirring occasionally.  Blend with a hand blender until you reach your desired consistency.  Serve with tortilla chips.