This week is the second week since Kian had been away traveling for work. And we have another week to go before he comes home. Friends have been really sweet, checking in on us and asking if I am managing well alone with the kids. Honestly, it has not been that bad. With a little bit of planning ahead, I have been managing really well. Getting the kids to school on time, to their after school activities & birthday parties and of course, making dinners.

I have said it many times before that the slow cooker is one of my favorite equipment in the house. And this week, it has proven to be really helpful with my dinners. Earlier this week, I decided to make chicken noodle soup for the kids. It is easy to make, it is tasty and my kids love chicken noodle soup.  I had to be a little bit creative with the ingredients because while Bella and Jamie do eat their vegetables, it is only these few vegetables that they'll eat; broccoli, cauliflower, carrots, spinach and some other leafy vegetables that are stir fried.

So, I made the chicken noodle soup in the slow cooker and gave it a slight Asian twist. I had my bowl without the noodles but with some lentils instead for a low carb version. Making a large batch also meant school lunches were sorted for the next day and I even had some leftover for myself.

Ginger Chicken Noodle Soup
by Miss Crumbs A Lot

Recipe
Ingredients
2 1/2 lb Boneless & Skinless Chicken Thighs (cut into 1" cubes)
6 Carrots (cut diagonally)
2 oz Ginger (skinned and sliced)
1 Onion (cut into wedges)
4 to 6 oz Spinach
2 Qt. Chicken Stock
2 Bay Leaves
2 tbsp Goji Berries
1/2 tsp Sesame Oil
1/2 tsp Light Soy Sauce
Salt
Pepper
Extra Wide Egg Noodles or Lentils (for a low carb version)

Cooking Method
1. Place cut chicken thighs in the slow cooker and season with salt and pepper.
2. Add in cut carrots, onions, sliced ginger and 2 bay leaves. Pour in 2 Qt chicken stock, cover and cook on low for 6 hours.
3. Cook the egg noodles or lentils according to instructions. Set aside for later use.
4. Before serving, add spinach into the slow cooker and allow it to blanch cook in the hot broth.
5. Add in goji berries and season with 1/2 tsp sesame oil and 1/2 tsp light soy sauce. Stir well.
6. Serve hot with egg noodles or lentils.

Makes 4 to 6 servings

Curried Pumpkin Soup, a combination of flavor that marries the complex essence of South Asian spices with one of the most popular winter squash. This creamy and yet light soup is perfect as an appetizer or as a meal on it own when coupled with some warm bread

After a cold, winter-like weekend that we just had in Houston, this steaming bowl of Curried Pumpkin Soup will help you stay warm and cozy during the winter months. While the temperatures now are a range of between 40 to 60 degrees, that is pretty typical weather for -mid-winter in Houston. A tasty bowl of soup to warm your body and soothe your soul is always welcomed.

Curried Pumpkin Soup
by Miss Crumbs A Lot, inspired by Epicurious

Recipe
Ingredients
2 Medium Onions
2 cloves Garlic
1 oz Ginger
2 tbsp Butter
1 1/2 tsp Salt
3 tsp Mild Curry Powder
1 tsp Garam Masala
2 15 oz Canned Solid Packed Pumpkin
5 cups Chicken Stock
1 cup Coconut Milk
1 tsp Red Pepper Flakes (optional)
Chopped Cilantro

Cooking Method
1. Using a food processor, minced the onions, garlic and ginger.
2. Heat up a cast iron pot or heavy bottom pot and add in butter. Once the butter has melted, add in minced onions, garlic and ginger. Stir fry for a few minutes until it is fragrant.
3. Add in 1 1/2 tsp salt, 3 tsp mild curry powder, 1 tsp garam masala and mix well.
4. Stir in pumpkin, chicken stock, coconut milk and red pepper flakes (optional). Bring it to a boil then reduce heat and simmer for 30 minute or until the soup has reduced to the thickness of choice.
5. Puree the soup with a hand held blender. Season with salt and pepper, if required and garnish with chopped cilantro.

Makes 10 servings

Slow Cooker Chunky Chicken Noodle Soup is my go-to recipe using one of my favorite cooking tool in the home, the slow cooker. This is one of the simplest recipe and it is essentially just tossing all the ingredients in the slow cooker, set it and forget about it, until it is time for dinner. Based on my previous slow cooker recipes that I have posted, I realized that many readers share the same amount of love for their slow cookers as well.

Let's be honest, even if we decided to make the simplest meal for dinner, you would still need some time to prepare the ingredients and to actually cook it. At least 15 to 20 minutes? And this can be really challenging for me, especially on the days when we get home from after-school activities at around 6.45pm. Bella and Jamie will be famished by then and giving them a snack is not an option as it would just ruin their appetite. Hence, they cannot wait 20 minutes for me cook them their dinner, no matter how quick and easy the recipe may be. They turn into "hangry" monsters, I get frustrated because they cannot be patient and the evening can just spiral out of control.

So, during the school year, I use the slow cooker a lot. I cannot express enough how helpful it is. Especially on days where I know that Kian's work commitments prevents him from taking the kids to their activities, I will prepare my slow cooker meals while the kids are in school, set it to be ready at the required time and when we get home that evening, all they need to do is to wash their hands and dinner is served!

Slow Cooker Chunky Chicken Noodle Soup
by Miss Crumbs A Lot

Recipe
Ingredients
3 pieces Chicken Breast (approx. 2 to 2 1/2 lbs)
Salt & Pepper
1 to 2 Yellow Squash (cut into bite size)
1 to 2 Zucchini (cut into bite size)
4 to 6 Carrots (cut into bite size)
5 stalks Celery (cut into small pieces)
2 medium Onions (cut into wedges)
8 cups Chicken Stock
2 Bay Leaves
1 tsp Oregano
Extra Wide egg noodles (cooked and drained)
Avocado (sliced) (optional)

Cooking Method
1. Place 3 pieces of chicken breast at the bottom of the slow cooker insert. Season with salt and pepper. 
2. Add in cut yellow squash, zucchini, carrots, celery, onions, chicken stock, 2 bay leaves and 1 tsp oregano. Cook on low for 5 hours.
3. Before serving, add in cooked egg noodles, top with sliced avocado and garnish with cilantro, if desired. Season with salt and pepper, if needed.

Makes 4 to 6 servings

Chinese Lion's Head Soup is a healthy and nutritious meatball soup that is cooked with napa vegetables. Growing up, I have always had this soup at meal times and quite honestly, never knew they were called Lion's Head Soup. I have always just simply called them pork meatballs.

Chinese Lion's Head meatballs or stewed meatballs is a dish of Huaiyang cuisine from eastern China, consisting of large pork meatballs stewed with vegetables. The meatballs are called Lion's Head because of its resemblance to the shape of the head of the Chinese guardian lion. The dish eventually became part of the Shanghai cuisine with the influx of migrants in the 19th and early 20th century.

I have always made these Chinese Lion's Head meatballs for my family and they absolutely love it. The meatballs are made from marinated minced pork molded into balls and cooked in chicken broth. Throw in some vegetables and serve it with rice or noodles, you'll have a well balanced meal.

Chinese Lion's Head Soup
by Miss Crumbs A Lot

Recipe
Ingredients
1 lb Minced Pork
1 Egg
1 tbsp Cornstarch
1 tbsp Minced Ginger
1 tbsp + 2 tsp Minced Garlic
1 tsp Light Soy Sauce
1/4 tsp Salt
4 tsp Sesame Oil (divided)
1 Head Napa Cabbage (cored & cut)
2 Carrots (cut)
8 cups Chicken Stock
1 tbsp Vegetable Oil
2 Green Onions (chopped and divided)

Cooking Method
1. Marinate 1 lb of minced pork with 1 egg, 1 tbsp cornstarch, 1 tbsp minced ginger, 1 tbsp minced garlic, 1 tsp light soy sauce, 1/4 tsp salt, 2 tsp sesame oil and half of the chopped green onions. Mix well and set aside.
2. In a pot, heat up 1 tbsp vegetable oil. Add in 2 tsp minced garlic and stir fry until it is fragrant. Add in cut napa cabbage, carrots and stir fry for a few minutes.
3. Add in 8 cups of chicken stock and bring in to a boil. Once boiling, lower temperature and simmer on medium/low heat. 
4. Mold marinated minced pork into 1 tbsp sized meatballs and drop them into the broth and simmer for 10 minutes.
5. Season with salt and pepper, if neccessary.
6. Dish out into bowls, garnish with chopped green onions, dash of white pepper powder and drizzle some sesame oil.

Makes 4 to 6 servings

Ginger Carrot Soup, a healthy and vitamin packed soup recipe that requires only a handful of basic ingredients. With a little hint of Asian flavor, this quick and easy to prepare soup will kickstart your Autumn season in a warm and satisfying way.
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2 weeks ago, September 22, 2017, specifically, marked the first day of Fall. I love Fall, it is my favorite season of the year. Although here in Houston, Fall means temperatures between a high of the 80s and low of the 60s, I always looked forward to being able to boots & sweaters, sip on warm drinks and have hearty Fall recipe meals. It is during this time that the delicious bounty of Fall will often be featured. From the ever popular pumpkin spice latte to apple pies.

So last week, Kian was traveling to Singapore for work. I wished the kids and I could tag along but with school in session, it was just not possible. When he is not around, I tend to prepare smaller and simpler meals for the kids and myself. I had some carrots and celery left in the refrigerator and I asked Bella if she would like some soup for dinner. She read my mind and said it would be a healthy idea, especially if I blended the soup. She went on to admit that she is a fussy eater (she really isn't that bad) and that this was a great way to get her to have her vegetables. I was pleased we were on the same there.

I decided to add in some ginger to give the soup some Fall "warmth" and "heat". And because ginger can be very pungent and spicy, I topped the soup with some rehydrated goji berries. The goji berries would add a little sweetness to soup and tone down the zesty ginger heat a little. I made the recipe with 1 3/4 oz of minced ginger and that was a little to spicy for Jamie. He took a couple of sips and was not able to have anymore. So it was chicken and beef fajitas to save the day. Bella loved it though. She had 2 bowls of it. So if you like ginger and its heat, you can consider going with more ginger. If not, I think 1 oz of ginger would be plentiful.

Ginger Carrot Soup
by Miss Crumbs A Lot

Recipe
Ingredients
6 Carrots (approx. 1 lb) (roll cut or diagonally)
4 stalks Celery (approx. 7 oz) (sliced)
1 onion (cut into wedges)
1 to 1 3/4 oz Minced Ginger (1 oz is plentiful, use 1 3/4 oz if you want it spicier)
3 cloves Garlic (minced)
3 cup Chicken Stock
2 tbsp Olive Oil
Goji Berries (rehydrated in water)

Cooking Method
1. In a cast iron pot or pot with a heavy bottom, heat up 2 tbsp olive oil. Add in minced ginger and garlic, stir fry until fragrant.
2. Add in onions and continue stir frying until they are about to turn translucent.
3. Add in carrots and celery, stir fry until vegetables are 'sweating" (moisture rises to the surface of the vegetables)
4. Add in 3 cups of chicken stock and bring it to a boil. Once boiling, reduce heat to medium/low and simmer for  15 to 20 minutes or until the vegetables are soft.
5. Using a hand blender, blend the vegetables until a smooth purée is formed. Season with salt and pepper to taste.
6. Garnish with rehydrated goji berries and serve warm.

Serves 4

Chicken Fajita Soup has all the fragrant aromas of a sizzling fajita but in a wholesome soup instead. Warm and comforting, this slow cooker recipe is extremely quick and easy to prepare. Place all the ingredients in the slow cooker and just simply let it do its job! At the end of the day, you will get a complete meal in a bowl! You can even add in more vegetables like celery, zuchinni or yellow squash, if preferred.
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Kian and I have been on our Slow Carb Diet (derived from Tim Ferris's book "The 4-Hour Body) for almost 8 months now and we are still on it. This Chicken Fajita Soup recipe is perfect for our diet. It is low in carbohydrates, gluten free and I believe paleo and Whole30 friendly as well. Even Bella and Jamie enjoys this soup immensely.

Chicken Fajita Soup
by Miss Crumbs A Lot

Recipe
Ingredients
2 lbs Chicken Breast (approx. 3 pieces of chicken breast)
40 oz Chicken Stock
1 14 oz can Petite Diced Tomatoes
1 medium Orange Bell Pepper (diced)
1 medium Yellow Bell Pepper (diced)
1 medium Yellow Onion (diced)
3 medium Carrots (cut diagonally)
8 oz Mushrooms (sliced)
6 cloves Garlic (finely chopped)
1 portion Taco Seasoning (get recipe here)
Cilantro (chopped)

Cooking Method
1. Prepare taco seasoning as instructed here and set aside.
2. Place chicken breast at the bottom of the slow cooker pot. Then place petite diced tomatoes, diced orange & yellow bell peppers, onions, carrots, mushrooms and garlic on top of it.
3. Sprinkle taco seasoning all over and pour in chicken stock.
4. Cover and cook on low for 6 hours or high for 4 hours.
5. Once ready, remove cooked chicken breast and shred the meat using two forks. Place shredded chicken breast back into slow cooker and keep warm until ready to serve.
6. Top with chopped cilantro before serving.

Makes 4 to 6 servings 

Spinach Egg Drop Soup, a light and simple vegetable broth bowl that is healthy and still wholesome and comforting. It is so quick and easy to make. Literally within minutes, you will have yourself a piping hot bowl of nutritious goodness. 
I make this Spinach Egg Drop Soup for dinner very often as my kids absolutely enjoy it with rice. They'd even eat the spinach! And sometimes, I'd add in chicken, mushroom, tofu and make it into a one dish meal.

Spinach Egg Drop Soup
by Miss Crumbs A Lot

Recipe
Ingredients
9 oz Spinach
8 cups Water
5 tsp Chicken Bouillon
1 1/2 tsp Sesame Oil
1 1/2 tsp Fish Sauce
4 Eggs (beaten)
Salt and Pepper to taste
Spring Onions for garnishing

Cooking Method
1. Add chicken bouillon to water in a pot and bring it to a boil.
2. Add in spinach and allow it to cook slightly.
3. Reduce heat to medium low. While stirring the pot gently, drizzle in the beaten egg slowly, letting the swirl of the broth form thin strands of egg.
4. Season with sesame oil, fish sauce, salt and pepper.
5. Garnish with chopped spring onions before serving.

Makes 4 servings