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Red Deer Foodie

…getting busy in the kitchen!

Monthly Archives: October 2012

On my recent trip to Toronto, I had one of the best bowls of soup I have ever had at the Bier Markt called Hangover Soup! So good I just knew I had to try and recreate it myself!  Although I wasn’t sporting a hangover this morning, today was a perfect soup day, cold and cloudy!  I had some left-over smoked ham in the freezer from Thanksgiving and had been planning on using it in this soup!

Google the “healing properties of sauerkraut” and you will be surprised at how good it is for you!

Hangover Soup


1 tbsp butter 

1 medium onion, chopped

2-3 cloves garlic, finely chopped

2 ribs celery, sliced

2 carrots, peeled and chopped

1 medium russet potato, peeled and cubed (about 1cm)

2 cups chopped smoked ham (bite-sized pieces)

4 cups vegetable broth

1 large can diced tomatoes + juice 

10-12 whole peppercorns

2 cups Wine Sauerkraut, drained of juice

fresh ground sea salt & pepper to taste

1 bay leaf


In a large stock pot, melt butter over medium high heat.  Saute onions and garlic.  Add the celery and carrots and cook until fragrant.

Add ham and continue cooking.  Meanwhile, let the cubed potatoes soak in a bowl of cold water.

Add the vegetable stock, tomatoes and juice, bay leaf and peppercorns and stir to combine. Rinse the potatoes until the water runs clear and then add to the soup.   Season to taste – be careful with the salt because the ham and sauerkraut have enough salt!

Bring to a boil over medium high heat, then reduce heat, cover and let simmer over low heat for about an hour.

That’s it, that’s all.  So simple and nutritious! 


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Last weekend, I was in Toronto for the Scotiabank Toronto Waterfront Marathon (my first half-marathon yay!) I love going to Toronto and always look forward to the great markets, restaurants and of course my fave: the LCBO!!  They have a great publication called Food & Drink that is always full of amazing recipes – today’s recipe was inspired by a recipe in the Autumn 2012 edition for Chewy Date and Seed Bars.  I switched up the ingredients a little bit, but these are still nut-free, gluten-free and packed with protein!!

Chewy Seed Bars


1 cup chopped dates 

1/2 cup chopped dried apricots

1/2 cup water

1 cup rolled oats

1 cup hulled, roasted pumpkin seeds (they’re green)

1 cup hulled, unsalted sunflower seeds

1/4 cup toasted sesame seeds

1/4 cup unsweetened coconut

1/2 cup packed brown sugar

1/4 cup agave nectar

1/4 cup oat bran

1/4 cup coconut flax oil

2 tbsp poppy seeds

3/4 tsp salt (less if you use salted pumpkin seeds)


Preheat oven to 350degrees and prepare and 8″ square pan with parchment paper and set aside. 

In a medium sauce pan, combine chopped dates and apricots with the water.  Bring to a simmer over medium-low heat for about 5-6 minutes, until the dates are soft and most of the water has evaporated.

In a large mixing bowl, combine the rest of the ingredients.  Fold in the date mixture and mix thoroughly.

Press into the prepared pan and back for 35 minutes, until the top is nice and golden brown.  Allow to cool completely before cutting into little squares.  Store in a sealed container, or freeze them – these make really nice “to go” snacks!

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Here’s a dish that could easily be prepared on a week night if you are organized up front!  Pre-cooked chicken breasts (or a rotisserie chicken) speed up the process because even the hard pasta noodles take only 7 minutes to cook.

Easy Chicken Lasagna Roll Ups


8 lasagna noodles (cooked according to package)

2 cups cooked chicken breasts, cut into bite sized cubes

1 cup ricotta cheese

1/4 cup finely diced onion

2 cloves garlic, minced

1 egg

2 tbsp fresh basil, sliced finely

1 tsp Italian Seasoning blend + salt and pepper to season

1 cup shredded Italian Cheese blend, divided

1 1/2 cup pasta sauce (I used the PC Sweet Basil Pasta Sauce)


Cook pasta according to package directions and rinse with cool water.  Set aside until you’re ready to make your roll-ups.

In a large bowl, combine ricotta, egg, onion, garlic, basil, seasonings and 1/2 cup of the cheese blend.  Fold in the cubed chicken breast.

Preheat the oven to 375 degrees.

Spread 1/2 cup of the pasta sauce over the bottom of a baking dish.  On a clean surface, lay out the lasagna noodles – pat them dry with a paper towel if they’re wet.  Working in batches, divide the chicken mixture between the noodles and spread evenly over the noodles.  Carefully roll the noodles up and place seam side down in the baking dish.

Complete this step for all 8 noodles.

Pour the remaining sauce on top of the noodle roll-ups and sprinkle with the last 1/2 cup of the cheese.


Pop in the oven and bake for 25 minutes.  Broil on high for an additional 2 minutes (watch it till it gets golden and bubbly – everyone’s stove is different!)  Let stand for 10 minutes and serve!!

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