December 2018 – Mary's Kitchen

It’s only a few hours now before the clock strikes midnight and we commence a brand new year – I say, bring it on with gusto!!

But it’s also a time to reflect on some of the 2018 highlights and also some of the lowlights (fortunately, not too many of them).

It’s been another amazing year being involved with a fantastic fitness and a clean eating group of like minded woman who empower themselves each and every day. I have thoroughly enjoyed sharing recipes with them via live video, cooking tips and techniques. I was fortunate to be educated at a school where Home Economics was on the curriculum where my love of cooking and developing culinary skills commenced. Also, owning a restaurant for many years has helped me to develop many recipes, cooking techniques and tips and it’s been a pleasure to share these with you.

During the year – one of my all time highlights was to see Ed Sheeran in Tampa at Raymond James Stadium as a VIP guest with front row tickets. This was an awesome experience that took going to a concert to a new level. It was an experience not to be forgotten and thank you to those involved for spreading the love- you know who you are.

One of my lowest moments was losing my beloved Hungarian Vizsla Toffee of 14 years. The grief felt over this loss was very painful and although the grief dissipates, it’s always there. Not something you would really understand unless you have experienced the loss of a much loved family pet. Fortunately, I have two more bundles of fur who provide endless unconditional love on a daily basis.

In anticipation, I look forward to see what 2019 brings.

In Mary’s Kitchen I will be preparing some interesting dishes to share with you. Also, Mary’s Kitchen is preparing to publish a book full of delicious invincible dishes that are all tried and tested, totally fail safe and out to impress your family and friends.

On a personal note, I will be joining my Fit Rise Tribe Sisters in another 30 Day Challenge run by Danette May to becoming a fitter and healthier me. Looking forward to joining all you girls in our 2019 reboot and thank you Danette May for all the love you share with each and everyone

2019 – bring it on! HAPPY NEW YEAR!!

If you are enjoying my Blogs, please follow and put a ‘like’ on my Facebook Page – www.facebook.com/Marypremiercru/ – “Mary’s Kitchen”. Please subscribe after reading my blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted again. You can also follow my instructional videos on You Tube – Mary PremierCru (again, please subscribe if you enjoy them).

Thank you for stopping by.

Mary Joan Calder

LET’S MAKE ITALIAN BEAN & MINESTRONE SOUP -( some things are just TOO GOOD TO THROW AWAY)

Italian Bean & Minestrone Soup – bursting with colour and flavour

There is no better time of year than SOUP TIME! The climate is getting cooler, flakes of snow are starting to fall and Christmas is just around the corner. So let’s get our jimjams (PJ’s) on, click on the Netflix and get a nice comforting bowl of soup with some fresh crusty bread.

Yesterday I was in Morrisons, a UK based supermarket and in the vegetable department I found this really neat idea. Morrisons had these boxes made up which were labelled – TOO GOOD TO THROW AWAY – and each box was full of great vegetables and fruit which they were selling for only £1. This got me thinking, how many times do you open the bottom drawer of your fridge and find an assortment of vegetables that are just about ready to put their best foot forward and take a hike right out of the vegetable drawer. So I decided to rescue the situation and turn these TOO GOOD TO THROW AWAY veggies and turn them into a wonderful pot of Italian Bean & Minestrone Soup. The result was amazing. I even found a half a bottle of Pinot Grigio and how that even made it into the fridge, only the wine fairy knows the answer to that.

An assortment of – TOO GOOD TO THROW AWAYS.

In my search I found 4 softish tomatoes which I chopped up. A bag of carrots that were crying out – USE ME. Some celery that was left over from adorning Bloody Mary’s. A bag of green beans. Several garlic bulbs. In the cupboard I found some Butter and Cannellini beans. Went to the garden and picked some fresh herbs, added 1000ml of chicken stock plus 3/4 cup of pasta and voila. There is no measuring required here and what you will produce is something quite delicious.

ITALIAN BEAN & MINESTRONE SOUP – made easy

4 chopped tomatoes (or 1 tin chopped toms), 4/5 stalks celery, 2/3/4 garlic cloves chopped, 2 chopped onions, 5/6 chopped carrots, some chopped green beans, 1 tin butter beans, 1 tin cannellini beans, 1000 ml chicken stock, 1/2 cup of Pinot Grigio if you have any left over (lol), 1/2 cup of a small sized pasta (macaroni or such like), some fresh herbs.

Add 2tbsp of olive oil to your soup pot – add onions, garlic, carrots, celery, green beans and saute gently. Add tomatoes, wine, beans, chicken stock and whatever else you would like to throw in. Mix well, bring to a boil then turn down to a simmer for 1 hour.

Get yourself some lovely crusty bread and some grated parmesan to top off and just ENJOY.

If you are enjoying my Blogs, follow and have put a ‘like’ on my Facebook Page – www.facebook.com/Marypremiercru/ – “Mary’s Kitchen”. Please subscribe after reading my blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted again. You can also follow my instructional videos on You Tube – Mary PremierCru (again, please subscribe if you enjoy them).

Thank you for stopping by.

Mary Joan Calder

Month: December 2018

A NEW YEAR – A TIME FOR REFLECTION

LET’S MAKE ITALIAN BEAN & MINESTRONE SOUP