Any Day Magic
Well, it's been awhile since my last blog post but I'm back with a hope to get this done right! I wasn't very busy the last little while, just enjoying my Christmas holidays with my family and really just adjusting to a not so busy life. But now February is here and I'm off with a bang.
I was on Breakfast Television Toronto this morning cooking easy dinner recipes with Deana and using Real Cream. Check out the new website for the recipes www.anydaymagic.ca and some tips for using cream and enter the contest too to win prizes.
I was also on CTV noon news Kitchener with Kyle and made a belly warming Lasagna Soup, its perfect for those chilly nights in February because we still have many of those ahead of us. Chunks of sausage, zucchini and mushrooms with pasta cooked right into it-a perfect one pot fair!
Now I am sitting in a hotel room waiting to head to bed to appear on CH Morning Live with Lori Deangelis. I'm so excited because I haven't seen her in a long time, she's had a baby since then and so have I! How time flies.
I will be touring local media around Ontario and Halifax this week so check out my website www.emilyrichardscooks.ca for where I'll be this week.
I'm excited to work with tons of food in the next month and perhaps try out some new adventures in food as well. I hope you can enjoy me for the ride. I will try to keep you up to speed with all the happenings and hopefully some pictures and recipes along the way!
I have also sent off a proposal for a cookbook so hopefully there will be some good news to report for this fall-yeah!!!
Okay, until tomorrow oh wait I'll be in Ottawa so I may have to wait until Thursday upon my return. Until then...eat well and cook lots!
I was on Breakfast Television Toronto this morning cooking easy dinner recipes with Deana and using Real Cream. Check out the new website for the recipes www.anydaymagic.ca and some tips for using cream and enter the contest too to win prizes.
I was also on CTV noon news Kitchener with Kyle and made a belly warming Lasagna Soup, its perfect for those chilly nights in February because we still have many of those ahead of us. Chunks of sausage, zucchini and mushrooms with pasta cooked right into it-a perfect one pot fair!
Now I am sitting in a hotel room waiting to head to bed to appear on CH Morning Live with Lori Deangelis. I'm so excited because I haven't seen her in a long time, she's had a baby since then and so have I! How time flies.
I will be touring local media around Ontario and Halifax this week so check out my website www.emilyrichardscooks.ca for where I'll be this week.
I'm excited to work with tons of food in the next month and perhaps try out some new adventures in food as well. I hope you can enjoy me for the ride. I will try to keep you up to speed with all the happenings and hopefully some pictures and recipes along the way!
I have also sent off a proposal for a cookbook so hopefully there will be some good news to report for this fall-yeah!!!
Okay, until tomorrow oh wait I'll be in Ottawa so I may have to wait until Thursday upon my return. Until then...eat well and cook lots!
I saw this on breakfast television....but I can't find the recipe anywhere. Is it top secret?
ReplyDeleteNo not at all, it's on www.anydaymagic.ca but I'll include it here for you as well! I hope you enjoy it.
ReplyDeleteLazy Lasagna in a Bowl
Hearty classic flavours of lasagna fill this soup to create a delicious comfort food recipe. Thick and chunky, once this hot soup is poured over top of the cheese, each spoonful will give you the favourite gooey texture and flavour of your mom’s lasagna.
1 lb (500 g) mild or hot Italian sausages or bulk sausage meat
1 tbsp (15 mL) butter
1 pkg (8 oz/250 g) button mushrooms, thinly sliced
2 zucchini (about 12 oz/375 g total), chopped
1 tsp (5 mL) Italian herb seasoning
1 can (28 oz/796 mL) diced tomatoes
1 tbsp (15 mL) all purpose flour
1 cup (250 mL) 10% half and half cream
2 cups (500 mL) water
¾ cup (175 mL) baby shell pasta
Salt (optional)
3/4 cup (175 mL) shredded Canadian Mozzarella or Provolone cheese
1. Remove sausage meat from casings and crumble into soup pot or large saucepan. Place over medium high heat and cook, stirring frequently and breaking up meat for about 5 minutes or until no longer pink. Scrape into bowl and set aside.
2. Return skillet to medium high heat and add butter, mushrooms, zucchini and Italian herb seasoning. Cook, stirring for about 8 minutes or until no liquid remains from mushroom mixture. Return sausage to pot and add tomatoes.
3. Whisk flour into cream and add to pot with water and pasta; bring to the boil. Reduce heat and simmer, stirring occasionally for about 10 minutes or until pasta is tender but firm. Add salt to taste, if desired.
4. Divide cheese among soup bowls and ladle soup over top to melt cheese
Preparation time: 10 minutes
Cooking time: 20 to 25 minutes
Yield: 9 1/2 cups (2.375 L) or 8 servings
Cooking Tip: Stirring the soup occasionally while cooking helps create a creamy texture to the soup.
To add a smokey flavour, look for smoked Mozzarella or Provolone.