I have been a fan of Michael Smith – cookbook author, newspaper columnist, and Canadian cuisine ambassador plus busy dad, at home on PEI, with his partner Rachel and their son Gabriel.  The thing I like about his recipes is the why he promotes the recipe to be a ‘guideline’, ‘words on paper’; ‘a starting point from which to improvise’.  Anyone who has sat in my kitchen (with a glass of vino) and watched me cook, has witnessed some creative improvisation on recipes.  I am notoriously known to never follow the recipe by verbatim.  You would be hard pressed to see me even using a measuring cup or measuring spoon.  So with that said, Michael Smith’s philosophy of cooking follows my ways of creating in the kitchen.

Here is a great recipe that I have been asked to make countless times.  We have had this as our New Years late night celebration main course with fresh baguettes, salad and plenty of vino flowing!  I didn’t know if the kids would enjoy this but to my surprise, they loved the flavours and enjoyed dipping fresh bread and nibbling away at the floating fish and veggies.

My recipe is a version taken from Michael Smith’s Seafood Chowder with Dill.

Ingredients:  Be creative, add, what you wish, adjust the amounts, play with the recipe.

• 1/2 pound bacon, chopped
• 2 onions (can use leeks too)
• 3 stalks celery, chopped
• 2 carrots, chopped
• 1 cup frozen corn nibblets
• 1/2 cup frozen peas
• 6 cups milk (or 3 cups milk + 3 cups whipping cream – if you want a richer chowder)
• 1 cup white wine (drink the rest)
• 2 baking potato, washed and grated (This is the “soup thickening” secret)
• 2 bay leaves
• 1 pound fresh fish (cut into cubes) – salmon, halibut, cod, tilapia or sole (any combination)
• 1 pound shrimp, peeled and de-veined (previously frozen works fine)
• 1 bunch fresh dill, chopped (If don’t have fresh, use 1 tbsp dried dill)
• Any herb you like – I often add some chopped Italian parsley, fresh chives.
• Salt & pepper to taste

Directions:

1. Brown the bacon in a large soup pot until crisp.
2. Add chopped onions, celery and carrots into the pot of browned bacon. Saute until veggies are softened.
3. Add in the frozen corn nibblets and peas (if you are adding in those veggie options) into pot and stir together.
4. Add in milk (and cream, if desired), wine, grated potato and bay leaves.  Stir and cook over medium heat until potato dissolves and thickens the soup (approx 20 mins).
5. Add cut of mixture of fish, season with salt and pepper.  Simmer just until fish is cooked through (5-10 mins).
6. Just before serving stir in the fresh chopped herbs (dill etc.)

Here is a super easy version of the italian version of chicken noodle soup.  It is perfect for little ones as it is not only flavourful but offers added protein (cheese & egg) and interesting textures.

Perfect for sensitive tummies.

Feel free to adjust broth amount to make a smaller amount of soup.

• 6 cups of chicken broth (if you make your own – super!) or just use the prepared boxed or canned chicken broth
• 1/2 cup orzo or other small pasta
• 2 eggs
• 1/3 cup grated parmesan cheese
• 2 Tbsps chopped fresh parsley
• pinch of each – nutmeg & pepper

Put 1/4 cup of the broth aside and place the rest of the broth in large saucepan.  Bring the saucepan to a boil then stir in the dried pasta.  Cook for about 6 minutes or until al dente.

In a bowl, place the 1/4 cup of the broth that you set aside  and whisk in the eggs, cheese, parsley, nutmeg and pepper.  Gradually pour this mixture in to the saucepan with the boiling broth.  Stir constantly until eggs break into strands (approx 2-3 mins).

Serve and enjoy.

It is the time of year to harvest (or go to the local farmer’s market).  Nothing better than delicious and nutritious soup to warm your children’s little sweet souls.  Be a baba, the measurement of ingredients is a guideline.  Add more, toss in, use up to your hearts content.  If you would like to add some meat, go ahead and toss in soup bones, short ribs, chopped bacon…

• 8 cups broth or water
• 2 cups beets with some tops (cut beets into thin strips or smaller cubes)
• 1 cup chopped cabbage
• 1 medium potato cut into cubes
• 1/2 cup peas (fresh or frozen)
• 1 cup beans (fresh or frozen)
• 1 onion chopped
• 3 ounces dill (fresh is the best)
• Salt and pepper
• 1 tablespoon vinegar
• 1 10oz can of tomato soup

Place in big soup stock pot and bring to boil, turn down heat and simmer slowly until vegetables are soft.
To serve, place a dollop of sour cream on the hot Borscht soup.  Enjoy!