Easy Vietnamese Pho Soup

BY: JANET CRAIG

Soup makes winter better, which is one reason why January is Soup Month.

To help you partake, our favourite Chef Janet Craig has created this easy Pho Soup recipe. Give it a try, and cook up some deliciousness, health and warmth this chilly season. Here’s to soup!

  • One tetra pack of Pho broth
  • Four ounce rice noodles
  • One, four-ounce piece of beef steak, (round, top sirloin), slightly frozen
  • Two cups of  bean sprouts
  • Shredded carrot or red peppers
  • Green onions, sliced lime, basil, mint, and /or cilantro to garnish

3 pictures: top - pho soup, bottom left: Campbell's Pho Broth, bottom right close up of cut up vegetable for Pho Soup

1. Bring the Pho broth to the boil. If you wish to add more seasonings like fish sauce, ginger, or garlic, this is the time.
2. Cover the rice noodles with boiling water & let sit for 10 minutes.
3. Take the steak & slice it very thin. This is why you put it in the freezer for a bit.
4. Place the steak, noodles, and vegetables into large bowl.
5. Pour on the very hot broth. Meat will turn opaque.
6. Soup is usually served with hot Chili/garlic sauce .

PHOTO: JANET CRAIG


Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.

 

Island Pork Tenderloin Salad

BY: CHEF JANET CRAIG

Blow your mind by taking the ordinary and creating something unique with this delicious pork tenderloin salad – I always make the full amount because people go through the entire pork! The meat freezes well and is great on a sandwich.

This recipe isn’t as cumbersome as it might seem initially. With the exception of the avocados, everything can be prepared separately beforehand and put together at the last minute.

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Pork

2 tsp salt

½ tsp black pepper

1 tsp ground cumin

1 tsp chilli powder

½ tsp cloves

½ tsp cayenne

1 tsp cinnamon

2-3 pork tenderloins (2 ½ – 3 lbs. total)

2 tbsp olive oil

Glaze

1 cup packed dark brown sugar

2 tbsp finely chopped garlic

1 tbsp Tabasco

Vinaigrette

3 tbsp fresh lime juice

1 tbsp fresh orange juice

1 tbsp Dijon mustard

1 tsp curry powder

¼ tsp black pepper

½ cup olive oil

Salad

3 navel oranges, peeled, white pith removed

6 cups baby spinach, trimmed

4 cups thinly sliced Napa cabbage

1 red pepper, cut into thin strips

½ cup golden raisins*optional

2 firm-ripe avocados, peeled and cut diagonally into thin slices

To Prepare Pork:

Combine all spices for the “rub”. Coat pork with spices, for three-hours or overnight in the refrigerator.

Preheat oven to 375˚F.

To Make Glaze:

Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20-30 minutes. Tent with foil and let stand at room temperature for 10 minutes.

To Make Vinaigrette:

Whisk together juices, mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly.

For the Salad:

Cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with ½ cup vinaigrette.

To assemble salad:

Cut pork at a 45˚ angle into ½ inch slices. Line a large platter with dressed salad. Arrange sliced pork, oranges and avocado in rows on top. Drizzle some vinaigrette over avocado and oranges. Serve juices from roasting pan over pork.

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

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Warm up with Caribbean Pumpkin Soup

BY: CHEF JANET CRAIG

By all accounts it’s going to a cold winter. So what better than to  cook up some delicious, vegetarian, milk and gluten free Caribbean pumpkin soup? If you can’t find Caribbean pumpkin at your local store, sweet potatoes work too, either way it’s delicious!

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photo credit: di.wineanddine pumpkin soup with black bean blomp via photopin (license)
  • 2 cloves of garlic minced
  • 2 onions chopped
  • 1 jalapeño chopped
  • 2 celery stalks chopped
  • 2 tbsp vegetable oil
  • 2 pound pumpkin or squash (sweet potato) peeled & cubed
  • 3 cups vegetable or chicken broth
  • 1 can coconut milk
  • 1 tbsp curry powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 large bay leaf
  • ½ tsp nutmeg
  • Salt & pepper to taste
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  1. Sauté vegetables in oil until translucent. Then put in large pot with broth, milk & pumpkin or squash.
  2. Simmer for 1 -2 hours or place in crock- pot for 4 hours on low.
  3. Puree after removing bay leaf. Taste & adjust seasonings.

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Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.

You can find out more about her HERE.

Super Easy Pumpkin Cheesecake

BY: JANET CRAIG

Thanksgiving is right around the corner, and if you’re the type who can’t get through the weekend without enjoying a slice or two of delicious pumpkin pie, Chef Janet Craig has nabbed this recipe from the Kraft website just for you.

This recipe offers the best of both worlds: it’s super easy to make but you still get to enjoy the ‘I made it myself’ bragging rights and taste its homemade goodness.

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Crust

1-1/4 cups graham crumbs (or use a pre-formed graham crust from the supermarket)
1/3 cup butter, melted

Filling

1 pkg. (8 oz) brick cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 cup whip cream

1. Preheat oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and up side of 9-inch pie plate.

2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, pumpkin and spices; mix just until blended. Pour into crust.

3. Bake 40 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 8 slices. Top each slice with 1 Tbsp. of the whipped topping just before serving. Store leftover cheesecake in refrigerator. Freezes well.

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.

 

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Beat the heat with these totally chill no-bake cookies

BY: CHEF JANET CRAIG
To over-state the obvious, turning on the oven during this oppressively hot summer is not a good idea. But thanks to our favourite chef Janet Craig, homemade cookies are still a possibility – check out these delicious, no-bake treats that chill out in the fridge until they’re ready to be eaten.
BONUS: these cookies are gluten, egg and dairy free!
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Just out of the fridge – gluten, egg and dairy no-bake cookies
1 cup chopped & toasted walnuts (toast in dry Teflon frying pan over medium heat. Just shake the pan until slightly toasted)
1/2 cup unsweetened flaked coconut
2 tbsp honey or agave
1 tsp vanilla
1/4 tsp salt
Put walnuts in food processor & pulse. Add honey, salt and vanilla. Pulse until well mixed. Then add coconut. Chill and roll into small balls. Flatten with a fork and freeze on wax paper lined tray. Keep refrigerated. Makes 12 cookies.
Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.
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Vanilla Protein pancakes to start your morning

BY: JANET CRAIG

While breakfast may not be in fact the most important meal of the day, our columnist Chef Janet Craig has this mind blowing vanilla protein pancake recipe for you to enjoy, which might just put that ‘most important meal’ of the day theory to the test.

As always, this recipe is easy, nutritious and delicious. So what are you waiting for?

Vanilla Protein Pancakes
PHOTO: JANET CRAIG

Vanilla Protein Pancakes

1/2 cup oatmeal

1/2 cup unsweetened almond milk

1/2 to  1/3 cup club soda

3 egg whites

1 cup vanilla protein powder

Stevia to taste

1/4 tsp cinnamon

Combine all ingredients in a bowl and mix well. Heat a nonstick pan on medium high and use a coating spray. Cook pancakes and serve with berries or light agave syrup.

Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

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Eat your GREENS this Brain Injury Awareness Month!

BY: JANET CRAIG

Brain Injury Awareness Month is here – and to celebrate ABI awareness and help us get our green veggies on , our columnist chef Janet Craig has written a super-green salad recipe for us to enjoy.

(Because green is the colour of brain injury awareness!)

asparagus, fiddle head and pea salada
PHOTO: JANET CRAIG

 

Ingredients:

1 bunch of asparagus cleaned & cut into diagonal pieces

2 cups frozen peas, thawed

1 to 2 cups fiddleheads, fresh or frozen

1 bunch of green onions cut into diagonal slices

  • If you want to add protein the a cup of Feta cubed is nice

Dressing:

1 lemon, zested & juiced

1/3-cup vegetable oil

1 tbsp Dijon mustard

salt & pepper to taste

1-tablespoon tarragon vinegar (or use 1 tsp dried tarragon & 1 tbsp white wine vinegar)

Instructions:

  1. Steam asparagus and fiddleheads (if peas are fresh add them) on high 2 minutes. Plunge into bowl of ice to blanch.
  2. Mix all vegetables into glass bowl.
  3. Mix up dressing and pour onto salad.

Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

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