Butternut Squash Soup with Quinoa

Can you believe we have more than 100 recipes on this blog now? Isn't that awesome? We'd like to thank you, our readers, for supporting us. To our family and friends who are always there, thank you for tasting our food and nagging us with a line "You must share this on your blog!". Well, this soup is one of them.

It's been bitterly cold here in Toronto, Ontario - Canada. May I repeat? Too cold! Never in my 12 years living in Canada, have I ever experienced a deep freeze temperature (-20 Celsius and lower) for a consecutive of 15 to 20 days. Even my son who is 18 months now, blurted his frustration our of the blue one morning "Cold, cold. No more. I no like!". My full-time work is getting busier and I spend quite a few time late in the office till 7 pm. I keep telling myself that it's just a phase and when the weather gets warmer in about a month, things will get better. I keep my fingers crossed. Then, at home, I have been challenged by the most difficult food critic ever! Baby A. Ever since he was 5 months, he had never been picky at all. He ate peas, kale, pumpkins, anything green and yellow you can think of, including rapinis which are bitter. Well, he is now a changed toddler. He starts picking out his peas or any vegetables that are not soft-cooked. I am not sure if it is just a phase or perhaps, he's getting his molars? But then that never stops me cooking vegetables for him. Dinner for him is what's served on the table or no more dinner and he will go to bed hungry.

Warm soups are comforting and I grew up drinking bowls and bowls of soup every day. I made this soup out of ingredients that were available in my fridge at the time. I added quinoa to make it filling and to provide added protein for the little guy's growing needs. With the addition of quinoa, the soup is not as smooth as regular butternut squash soup. However, it is equally good and it fills us up without adding bread (more carbs) into our diet. 

Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

• 3 tbsp butter
• 2 ribs of celery, sliced
• 1 onion, chopped 
• 4 cloves of garlic, sliced 
• 3 cups chicken broth (replaced with vegetable broth for vegetarian option) 
• 5 cups water 
• 1 medium-large sized butternut squash (about 9 cups of cubed squash)
• 3 bay leaves
• 1 cup uncooked quinoa 
• Salt and pepper, to taste 
• Half & half cream (optional)

METHOD: 

1. In a pot, melt 3 tbsp of butter and sautee onions and garlic for 3 minutes 
2. Add in butternut squash and celery, cook at high heat for 5 minutes till the squash develops slight golden colour 
3. Add in the broth, water, bay leaves, salt and pepper 
4. Close the lid, boil at high heat and then lower to low-medium 
5. Boil for another 30 minutes
6. In the meantime, rinse quinoa in a strainer 
7. Add in the quinoa and boil for another 20 minutes 
8. Taste and add more salt and pepper, if required 
9. Turn off the heat and let the soup cool down for an hour 
10. Discard the bay leaves, transfer to a blender and puree till smooth 
11. Serve the soup with cream drizzled on top 

Crispy Tofu With Dipping Sauce

This is a recipe that is shared by a friend of mine who came to visit from Australia. She came to visit us two years ago and served this delicious tofu for dinner. Believe me, if you know anyone who does not like tofu, this is a dish that will change their mindset! They are crispy and surprisingly, not even deep fried! They are pan-fried. To those who are health-conscious, you can have the option by spraying them with cooking oil and bake.

Serve this dish as an appetizer with dipping sauce or serve with teriyaki sauce and brown rice for a complete light lunch or dinner.

Skill Level: Easy

Serves: 4 

INGREDIENTS:

• 1 pack (454 g) medium firm tofu
• 1 egg
• 1 cup panko (Japanese bread crumbs)
• Cooking oil for pan frying 
 

Dipping sauce

• 2 tbsp soy sauce
• 2 tbsp water
• 1/2 tsp rice vinegar
• 1 tsp sugar
• few drops of sesame oil
• 1/4 tsp red pepper flakes 
• sesame seeds and green onions for garnishing 

 METHOD: 

1. Break one egg into a small bowl and scramble with a fork
2. In a separate plate, lay out the panko bread crumbs
3. Slice tofu 1 cm thick and lay on paper towel to absorb the moisture. Leave for 5 minutes
4. In a non-stick pot, heat up enough cooking oil for pan frying 
5. Dip the tofu pieces into the egg wash followed with panko crumbs
6. Pay fry until golden brown 
7. For dipping sauce: whisk all ingredients together in a bowl
8. Serve the tofu hot with dipping sauce as an appetizer. You can also serve the tofu with teriyaki sauce or glaze and serve with rice as a meal

Maple Garlic Chicken Wings

I cannot think of a better idea to start a Canada Day long weekend than a backyard BBQ party with family and friends. My blog partner and I had a get together at my place last weekend for a dinner. We came up with a couple of great recipes which we think are perfect for the upcoming long weekend celebration. Maple Garlic Chicken Wings is on the list.

When we think of Canada, maple leaves come on top of the list. We want to make something with maple....maple syrup then. So we jumped on the idea of featuring Maple Garlic Chicken Wings in our blog. The wings are so juicy, flavourful and surprisingly, they are not overly sweet. They sure taste like a spectacular fireworks bursting in your mouth!

Barbecuing with maple syrup can be very tricky as the sugar can get burnt easily. We recommend you to turn your wings frequently to minimize burning.

Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

•  2 lb chicken wings
• 5 garlic cloves, coarsely chopped
• 1/4 cup soy sauce 
• 1/2 cup maple syrup for marinade, additional 3 tbsp maple syrup for final touch
• 1/2 tsp ground black pepper
• 1 tsp onion powder
• 1 tsp hot chili flakes (optional)
• 2 tbsp toasted sesame seeds

 METHOD: 

1. Mix chicken wings with all ingredients with the exception of sesame seeds and 3 tbsp maple syrup 
2. Marinate for at least 4 hours, overnight preferably 
3. Preheat BBQ grill for 325 degree Fahrenheit 
4. Lightly oil the grill grate. Arrange wings on the grill
5. Grill the chicken wings, lower heat if you think the heat is too high. Turn the wings every 3 to 4 minutes to prevent burning
6. Grill until juice runs clear. Place the cooked chicken wings in a bowl, drizzle with 3 tbsp of maple syrup and toss in sesame seeds
7. Serve hot and enjoy!