Garlic Soup Recipe • A Healthy Bowl of Yumminess! | Club Foody

 

January is a naughty month for colds and flus. Although we take supplements, eat oranges and try to keep warm, many will end up getting sick this month. If you’re like me, I don’t like relying on pills 💊. Just like our ancestors, I prefer using foods to treat this ailment.
 
There’s a lot of them that are good to have when dealing with the common cold. It can be a cup of hot water with either ginger, honey or freshly squeezed lemon juice, vegetable juice, some oatmeal, leafy greens, fish 🐟, etc.
 
Another one that, in my opinion, is the best is garlic! Being a superfood, these little guys have antimicrobial and antiviral properties plus many other healthy benefits. My grandmother 👵 used to drink hot water with garlic cloves in it… she rarely got sick.
 
As many will reach for a nice bowl of chicken soup, including myself, you should try this delicious one… Garlic Soup! It’s loaded with yumminess and a great alternative when feeling under the weather. It’s a lovely recipe to enjoy during the colder months ⛄ of the year.
 
When I’m sick, I can get blasé eating strictly chicken soup so what I do is to alternate between these two. They both bring their own antioxidants to boost the immune system and fight this bug. Frankly, I don’t have a preference… I like them both 💖!
 
My version is probably pretty similar to the French “Tourin à l’ail” which is a soup commonly served to the bride and groom early on the morning following the wedding. Apparently, it brings back some strength, lol! It’s also a great way to get rid of a hangover 🥴 the day after the party…
 
Making Garlic Soup is pretty easy. The first thing to do is to roast 3 large garlic heads 🧄. We need about 30 to 35 cloves. I have different methods of doing it so choose your preferred one by clicking on this link… Roasted Garlic
 
While roasting, we start the soup. The onions and more garlic cloves (10 large ones) are cooked in a large pot over medium-low heat. Cooking low and slowly not only brings back the onions’ natural sugars but also prevents the chopped garlic from burning 🧯.
 
From there, the rest is kiddy play! I use Yukon Gold potatoes 🥔 and leave their skin on which contains nutrients such as fiber, vitamin C, potassium, etc., plus antioxidants. Another kind that can be used is red potatoes. I like using chicken broth but vegetable broth is another option.
 
When it comes to seasonings, there’s Herbes de Provence, hot paprika which has capsaicin and also antioxidants (I’m telling you, this soup is super healthy), lemon juice 🍋 with its vitamin C, plus the two usual suspects… salt and pepper.
 
There’s heavy cream that goes in. Some old beliefs were saying that milk 🥛 or any other dairy products might increase mucus production. After many studies, there’s no scientific evidence that any dairy products cause more secretions. Each time I had a cold, I never stopped drinking milk…
 
When the soup is done, I like to garnish each bowl with my Herb Garlic Parmesan Croutons. Can you use regular ones? Of course, but you’ll be missing out on more flavor. For the finishing touch, parsley is sprinkled on top. It has antimicrobial properties, rich in vitamin C plus it strengthens the immune system 💚.
 
You don’t have to be indisposed 🤒 to enjoy this tasty Garlic Soup! With a bunch of healthy ingredients including garlic that is a superfood, this is a recipe to have on hand during the winter.
Bon Appétit! 🍽
 
Check out these other tasty and comforting soup recipes… 😀
– Italian Wedding Soup
– Cauliflower Cheese Soup
– Kartoffelsuppe • German Potato Soup
– Slow Cooker Beef Barley Soup
– Hot & Sour Soup
– Butternut Squash Soup
– Avgolemono Chicken Soup
– Albóndigas • Mexican Meatball Soup
– Minestrone Soup
– Thai Coconut Shrimp Soup
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowders

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/garlic-soup/

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Bobotie Recipe • Traditional South African Casserole | Club Foody

 

As a foody, I was very fortunate to have met so many people from all around the world 🌍. They made me discover some of their traditions through their dishes. It has been, and still is, a delicious way to learn about other cultures.
 
One of my girlfriends’ friends came to visit her in Canada 🍁. He was from Cape Town and before he left, he made a lovely casserole called Bobotie! He told us that this dish is the South African national dish. He also mentioned that there are many variations of it.
 
A few years later, while cleaning up another recipe folder 📁, I came across his recipe and vividly remember how delicious it was. It’s a gorgeous mix of flavor: sweet, savory and tart with a curry note in the background! It’s pretty close to a moussaka with a more complex overtone!
 
Initially, he made his version of Bobotie with ground beef only. When living in downtown Toronto, I shared my notes on his recipe with one of my neighbours who was also from South Africa. She told me that hers was with ground beef and ground lamb 🐏 along with extra ingredients. Sure enough, I tried her version too and from there, created my own based on what I liked.
 
A lot of yumminess goes into this casserole 🥘. There’s the meat, with a nice array of spices and seasonings as well as mango chutney and sultana raisins. As strange as it may sound, the combination works marvellously. Whoever came up with this mixture, I must say, it works!
 
Panade and egg custard 🥚 are also included.
Panade is the fancy term that describes when bread or breadcrumbs and milk 🥛 (or any other liquid such as broth or water) are mixed into a paste. It’s often used when making meatballs or meatloaves. It helps to keep the meat moist. You can use white bread, multigrain, brioche, etc.
 
The egg custard is the finishing touch… well almost. Prior to transferring the mixture into the oven, it’s leveled out and pressed down to compact it. Then the custard is slowly and evenly poured on top. This gives that gorgeous golden-brown top 😍.
 
A traditional and essential ingredient that is used for this dish is bay leaves 🍃. They add a touch of bitterness which balances out the flavors. I place 5 bay leaves on top of the custard forming a pattern after I put the skillet in the oven otherwise, they will move while transferring it.
 
This one-pot dish can keep for up to 4 days in the fridge if it lasts that long. Bobotie is a wonderful curry casserole recipe to make this winter. Served with yellow rice 🍚, this is a satisfying meal that I’m positive everyone will enjoy!
Bon Appétit! 🍽
 
Here are more casserole recipes for you to try… 😀
– Pierogi Casserole
– Texas Cowboy Stew
– Tuna Casserole
– Chicken Divan
– Cod au Gratin
– Lancashire Hotpot
– Frankie’s Macaroni Casserole
– Shepherd’s Pie
– Pastitsio
and for even more casserole recipes 🍲, click on this link… Recipe Category • Casseroles

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/bobotie/

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Celery Root • How to Prep - Tips & Tricks | Club Foody

 

The mid-20th century had a major impact on what we eat now. When supermarkets started appearing all over North America, people were introduced to more exotic foods and produce from around the world 🌍 due to international trade.
 
After WWII, urbanism and consumerism grew. More and more people began buying televisions and it became the main broadcast medium, replacing radio 📻. With this modern technology, families were visually entertained with a vast choice of programs.
 
Cooking shows were among them. Before Julia Child’s The French Chef (1963-1973), there was “Cook’s Night Out” which debuted in 1937 with only 5 episodes of 15 minutes each. It was the first culinary show ever 📺. Many aired after that… “Cookery” from 1946 to 1951, “I love to Eat” (1946-1947), and so on.
 
The combination of supermarkets, television and cooking shows created a trend and encouraged home chefs to try new recipes, ingredients, and seasonings. At a young age, I enjoyed watching cooking shows but I really became a fan when I came across “Bon Appétit Bien Sûr” with Joël Robuchon, a French chef 👨‍🍳!
 
On one of his episodes, he demonstrated his Celery Root and Endive Salad with Walnuts. Another one was Celeri Rémoulade. Back then, I never cooked nor tasted this root vegetable. One day, I saw them on the shelves and bought one 🛒.
 
Thanks 🙏 to chef Robuchon, I knew how to handle it but not everyone does. This is the reason why I decided to do a quick tutorial on Celery Root • How to Prep. It’s really not complicated at all and you can enjoy this underrated vegetable anytime.
 
Let’s start by choosing the right one…
First, it looks pretty weird 😵 – it won’t win any prizes at a beauty pageant. This tan, light-brown bulb is hairy with an irregular, knobby surface. To pick the right celeriac, it has to be firm and heavy for its size with no soft spots, and a greenish blush on it. Although available all year round, it’s best from fall through spring.
 
How to store…
This root vegetable can be stored in the fridge in an open plastic or paper bag with a paper towel tucked under to absorb any excess moisture. It’s important to not wash, peel or cut it so it lasts longer. It can keep for up to 3 weeks 📅.
 
While filming Celery Root• How to Prep tips & tricks, I forgot to scrub and clean 🧼 it before cutting it. It’s not a big deal but technically, it makes the task “cleaner” when using a stiff brush to scrub while holding it under cold water to remove any dirt.
 
From here, the top and bottom are cut and then, using a sharp knife, the skin is cut off starting from the top and following the contour all the way to the bottom. It’s the same method used when removing the outer layer of a pineapple 🍍.
 
Celeriac will begin to brown soon after the outer skin is removed so here are two alternatives. You can rub the surface with a lemon cut in half or cut the celeriac into pieces and drop them into a bowl filled with cold water 💦. Both ways will prevent oxidation.
 
Depending on your recipe, it can be sliced, diced, cubed, make wedges with it or turn it into fries 🍟. Basically, treat it like a healthy, low-carb potato. It has a similar starchy texture as potato. It’s firm and crunchy.
 
I love its taste! It has a nuttier, mild and earthy flavor with a hint of parsley. When it’s raw, it tastes bitter but becomes sweeter when cooked. It has many healthy benefits 💚 such as vitamin C, K. B-complex along with fiber, calcium, magnesium, potassium, etc.
 
After watching Celery Root • How to Prep, you’ll be more inclined to add it to your menu 📜. Celeriac can be sautéed, puréed, roasted or sliced. It makes a great addition for salads, soups, mashed potatoes, or simply as a side dish like this one… Cauliflower & Celery Root Purée.
Bon Appétit! 🍽
 
Check out these other great kitchen tips and tricks… 😀
– Fennel Bulb – How to Cut
– Tomato Ripening Trick
– How to Trim, Cut & Clean Leeks
– How to Remove Bitterness from Onions
– How to Peel Butternut Squash • 2 Easy Ways
– How to Cut Cauliflower
– Pears • How to Core
– Turnip vs Rutabaga
– Beets ~ Prep & 4 Ways to Cook
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Boozy Mexican Coffee Recipe • After Dinner Drink | Club Foody

 

One of our favorite winter destinations besides Palm Springs is Mexico. We love the culture, its food 🌯, the people, plus the travelling time 🛫 from Vancouver is not insanely long – 5 hours. We like vacationing there from the end of December until the beginning of February… the weather is perfect!
 
We got married 👰🤵 in Puerto Vallarta in 2020 and soon after, we met a couple. We hung out together until we left. Before coming back to Canada, she made us a coffee with some serious personality. I never asked her for the recipe but recently, I created my own and call it Boozy Mexican Coffee!
 
Using only Mexican ingredients, this is a cup of joe ☕ that will certainly keep you nice and cozy! Obviously, Tequila and Kahlúa goes in. Use your preferred Tequila and when it comes to the coffee liqueur, it can always be substituted for Tia Maria which can be made from scratch… Homemade Tia Maria
 
It wouldn’t be called Boozy Mexican Coffee without freshly brewed java! I won’t suggest using espresso but if it’s what you like, go ahead. Now, the next ingredient is milk 🥛. It smooths out this drink but if you want more alcohol in it, use Baileys.
 
Whipped cream is generously added on top before sprinkling on cocoa powder and a little ground cinnamon… not too much as the taste can be overwhelming. Dark shaved chocolate 🍫 can be used in lieu of cocoa powder.
 
If the coffee won’t keep you warm, the booze sure will! It’s a nice hot cocktail to enjoy. I like sipping my Boozy Mexican Coffee by the fireplace with my feet up on the ottoman while reading a book with some soft jazz music 🎶 playing in the background… that’s the ultimate relaxation!
Cheers! 🍽
 
Here are more tasty cocktail recipes for you to enjoy… 😀
– White Russian
– Blueberry Tea
– Chocolate Martini
– Hot Toddy
– Manhattan Cocktail
– Spanish Coffee
– Coco Cognac
– Mulled Cider – Slow Cooker
– Paloma Cocktail
and for even more cocktail and alcohol-free beverage recipes 🧃🥃, click on this link… Recipe Category • Beverages

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/boozy-mexican-coffee/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Southwest Chicken & Green Bean Casserole Recipe | Club Foody

 

Bring me stews, bring me casseroles, bring me soups, bring me comfort food!
Winter is all about feeling cozy 🥰 with these dishes. They’re simple and yet so delicious! They’re economical, mostly done in a one-pot dish and quite versatile.
 
When it comes to casseroles 🍲, most of them are simple to prepare with great yummy results! I think of Tuna casserole, Chicken Divan, Pepper & Sausage Casserole, Pierogi Casserole, Mediterranean Eggplant Casserole, and the list goes on…
 
Another one that is added to this list is Southwest Chicken & Green Bean Casserole! With a gorgeous mixture of ingredients, seasonings along with chicken breasts 🐓 and green beans in a nice creamy sauce, this comfort food is undeniably satisfying! Like most casseroles, they’re easy to prepare plus they freeze very well too.
 
This can be turned into a one-pot dish. The reason why I say “can be” is because the green beans don’t have to be blanched. I prefer blanching them for a few reasons. It helps to preserve their bright color 🌈, flavor and texture, slows vitamin loss, and also reduces pesticides on the surface. It’s a quick step to do that is so worth it! Here’s the link to know how… Green Beans • How to Blanch
 
I made this Southwest Chicken & Green Bean Casserole numerous times using tortilla chips as well as dismissing them. Both ways are delicious! One thing to keep in mind is when reheating the leftovers, the tortilla chips will get soggy. Another way to make it is by using Panko breadcrumbs, mixing it with butter 🧈 and sprinkled on top instead of using tortilla chips.
 
Colorful, this casual Southwest Chicken & Green Bean Casserole is a great weeknight meal! It’s not sophisticated but sure is very tasty! It’s another amazing one-pot dish to enjoy during the cooler months ⛄ of the year…
Bon Appétit! 🍽
 
Check out these other great comfort food recipes… 😀
– Texas Cowboy Stew
– Pasta e Fagioli (Pasta Fazool)
– Chicken Stew
– Italian Meatball Sub
– Lamb Keema
– Bunny Chow
– Caribbean Style Fish Stew
– Creamy Tortellini Boscaiola
– Chili Cheese Fries
and for even more casserole recipes 🥘, click on this link… Recipe Category • Casseroles

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/southwest-chicken-green-bean-casserole/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Roasted Winter Vegetable Pasta Salad Recipe | Club Foody

 

I started this cooking website back in March 2016. Actually, it was planned to debut on January 5th but the design 📝 wasn’t finalized. What I had in mind was to post the first recipe of the year with a salad therefore I began this tradition the following year…
 
What a great way to start a New Year off on the right foot by having a salad 🥗 and here are the previous recipes…
2017 – Julienne Salad
2018 – Winter Citrus Salad
2019 – Asian Chicken Salad
2020 – Classic Cobb Salad
2021 – Quinoa Beet Salad
2022 – Pear Pomegranate Blue Cheese Salad
2023 – Egyptian Farro Salad
2024 – Glass Noodle Salad
 
Here’s 2025 (drum roll 🥁) … Roasted Winter Vegetable Pasta Salad!
 
Loaded with yumminess, this salad is very tasty plus healthy! After indulging 🍩🍷 during December, what better way to go back to our normal routines than by enjoying this delicious meal! With lovely root vegetables along with seasonings, this is a recipe you really want to make soon…
 
Rutabaga, carrots 🥕 and celery root also known as celeriac are the main veggies but there’s onions and tomatoes as well. I like to add feta cheese to this Roasted Winter Vegetable Pasta Salad. It gives just the right amount of saltiness.
 
A Granny Smith apple 🍏 is added too but pear is another option. After the apple is cored, peeled and cubed, to prevent it from turning brown, lemon juice is poured over to coat the pieces. If using a pear, do exactly the same thing.
 
Although the roasted vegetables will go in our pasta salad, they can also be a nice side dish for any protein. You can serve them for breakfast too 🍳. Replace the veggies from my Farmer’s Sausage Skillet and use them instead.
 
In the video 🎥, I use tri-color rotini but other kinds can also be used instead like penne, farfalle. Another one that is amazing for this recipe is orzo. If you opt for it, here’s how to cook orzo…
Bring salted water 💦 to a boil and add pasta. Cook for 8 to 10 minutes; drain it. While it’s still hot, drizzle on a little olive oil or grapeseed and fluff it. This will prevent it from clumping. Allow pasta (any kind) to cool before mixing with the rest of the ingredients.
 
When it’s time to serve, sprinkle on some parsley; there’s chlorophyll in it which is healthy 💚. I like to drizzle on some of my Mustard Vinaigrette but use your preferred one like Italian, Chive, Roasted Red Pepper Parmesan, Lemon, Raspberry, Mandarin Orange, Pomegranate Molasses, etc.
 
This delightful Roasted Winter Vegetable Pasta Salad is easy to make 👩‍🍳👨‍🍳, packed with nutrients and a fabulous meal to have on its own! There’s no rule saying that pasta salad should be strictly reserved for summer. Enjoy this warm version of it this season!
Bon Appétit! 🍽
 
Here are more tasty salad recipes for you to try… 😀
– Caesar Salad
– Salade Niçoise
– Israeli Salad
– Buffalo Chicken Salad
– Shaved Brussels Sprouts Salad
– Pittsburgh Steak Salad
– Classic French Carrot Salad
– Grilled Shrimp Summer Salad
– Waldorf Salad
and for even more salad and dressing/vinaigrette recipes 🥗, click on this link… Recipe Category • Salads & Dressings

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/roasted-winter-vegetable-pasta-salad/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube