On Homemade Soup Day: cream of roasted garlic & onion soup


It’s Homemade Soup Day! And Janet Craig has a great, hearty homemade soup for you – enjoy!

  • Ten whole cloves or two whole heads, cleaned
  • Four cleaned, washed leeks, chopped
  • Three yellow or white onions, peeled and chopped
  • Two large white potatoes peeled and cubed
  • One tetra pack of good quality chicken broth
  • ¼ cup butter
  • Two cups Vermouth
  • One cup milk
  • One cup whipping cream
  • Fresh parsley, chives to garnish

3 images: Cream of Roasted Garlic and Onion Soup, bottom left,garilc, bottom right, red onions

  1. Place all cleaned vegetables into buttered roasting pan.
  2. Cover with broth and wine. Roast 1 hour at 350 F.
  3. Put cooled vegetables and remaining fluid into a food processor and pulse until rough chunks.
  4. Add cream and pulse more. Taste and season with white pepper and salt then add milk to thin, if needed. Garnish with fresh herbs
  5. Serve hot with a dollop of cheese, either Asiago or Stilton, in the bowl.

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Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.


Baked Cocoa Wings


Just on time for Super Bowl Weekend – or if that isn’t your thing – a Valentine’s / Anti-Valentine’s feast – our favourite chef Janet Craig brings you Baked Cocoa Wings!

This is a ‘rub’ that could be used on chicken wings or drumettes. The recipe could be doubled or tripled and stored in a glass jar for future meals, it’s also great on ribs so go ahead and enjoy!

Plate of chicken wings

  • Three tablespoons chili powder
  • One tablespoon unsweetened cocoa powder
  • Two tablespoons flour – this can be gluten free or cornmeal. The fat in the skin of the wings will make them crispy.
  • One tablespoon garlic powder
  • One teaspoon cinnamon
  • Two teaspoons cumin powder
  • One teaspoon salt and pepper
  • 1teaspoon cayenne (optional)
  • 13 lb chicken wings per person (appetizer portion)

1. Mix all the rub ingredients together and dust the wings well.

2. Cut off the wing tips, reserving them for another use such as
stock if desired, and halve the wings at the joint. Pat the
wings dry, season them with the rub mix .

3. If using the oven, place on the parchment lined cooking
sheet, under a preheated broiler about four inches from the
heat for ten minutes. Turn the wings and broil them for ten
minute more, or until they look crisp.

Lime Mayo Dip
One cup mayonnaise
Juice and zest from one lime
One clove of garlic minced
Two tablespoons fresh cilantro chopped
½ small seeded jalapeño-finely chopped (optional)

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.
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Easy Vietnamese Pho Soup


Soup makes winter better, which is one reason why January is Soup Month.

To help you partake, our favourite Chef Janet Craig has created this easy Pho Soup recipe. Give it a try, and cook up some deliciousness, health and warmth this chilly season. Here’s to soup!

  • One tetra pack of Pho broth
  • Four ounce rice noodles
  • One, four-ounce piece of beef steak, (round, top sirloin), slightly frozen
  • Two cups of  bean sprouts
  • Shredded carrot or red peppers
  • Green onions, sliced lime, basil, mint, and /or cilantro to garnish

3 pictures: top - pho soup, bottom left: Campbell's Pho Broth, bottom right close up of cut up vegetable for Pho Soup

1. Bring the Pho broth to the boil. If you wish to add more seasonings like fish sauce, ginger, or garlic, this is the time.
2. Cover the rice noodles with boiling water & let sit for 10 minutes.
3. Take the steak & slice it very thin. This is why you put it in the freezer for a bit.
4. Place the steak, noodles, and vegetables into large bowl.
5. Pour on the very hot broth. Meat will turn opaque.
6. Soup is usually served with hot Chili/garlic sauce .


Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.


Super Simple, Decadent Salted Caramel Sauce


This simple, decadent sauce for either fresh fruit or ice cream is the current trend, ‘salt with sweet.’ Enjoy this weekend, or, heck, anytime!

2017-08-07 14.24.33

4 cups white sugar

¾ cup boiling water

3 sticks salted butter (1.5 cups)

¾ cup whipping cream

4 tsp salt – this is where you can use specialty salts such as Fleur de Sel (find out how to fake speciality salts, HERE)

  1. In a heavy saucepan, place sugar on medium heat and watch it caramelize. This is a lengthy process and you can’t leave it. Stir with a wooden spoon – not a metal one – as this will get too hot to hold.
  2. When the mixture is as golden as you wish (it turns brown quickly) remove from heat.
  3. Carefully pour in boiling water, stirring constantly.
  4. Add butter and whipping cream and keep stirring until texture becomes creamy.
  5. Add salt to taste.

This recipe can be halved. I store it in sterilized jars in the fridge for two weeks or freeze it for a gift.

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.



This weekend: lemon (or lime) lovers’ pudding cake


For you Lemon Lovers out there, this is an old cottage recipe I keep on a stained recipe card, its origins long forgotten. The recipe says it serves six, but everyone loves it so much, it really serves four.

Lemon pudding


2/3 cup sugar
2 tbsp  soft margarine or butter
Grated rind of 2 lemons OR 3 limes
1/3 cup fresh juice
2 large eggs separated
1/4  cup flour
1 cup milk

Preheat oven to 350°F

1. Beat egg whites until peaks form.
2. In a separate  large bowl beat all ingredients, then fold in the egg whites.

You can bake in a greased dish or buttered individual ramekins. Bake for 40 minutes. Serve warm or cold with fresh berries.

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.

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Island Pork Tenderloin Salad


Blow your mind by taking the ordinary and creating something unique with this delicious pork tenderloin salad – I always make the full amount because people go through the entire pork! The meat freezes well and is great on a sandwich.

This recipe isn’t as cumbersome as it might seem initially. With the exception of the avocados, everything can be prepared separately beforehand and put together at the last minute.



2 tsp salt

½ tsp black pepper

1 tsp ground cumin

1 tsp chilli powder

½ tsp cloves

½ tsp cayenne

1 tsp cinnamon

2-3 pork tenderloins (2 ½ – 3 lbs. total)

2 tbsp olive oil


1 cup packed dark brown sugar

2 tbsp finely chopped garlic

1 tbsp Tabasco


3 tbsp fresh lime juice

1 tbsp fresh orange juice

1 tbsp Dijon mustard

1 tsp curry powder

¼ tsp black pepper

½ cup olive oil


3 navel oranges, peeled, white pith removed

6 cups baby spinach, trimmed

4 cups thinly sliced Napa cabbage

1 red pepper, cut into thin strips

½ cup golden raisins*optional

2 firm-ripe avocados, peeled and cut diagonally into thin slices

To Prepare Pork:

Combine all spices for the “rub”. Coat pork with spices, for three-hours or overnight in the refrigerator.

Preheat oven to 375˚F.

To Make Glaze:

Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20-30 minutes. Tent with foil and let stand at room temperature for 10 minutes.

To Make Vinaigrette:

Whisk together juices, mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly.

For the Salad:

Cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with ½ cup vinaigrette.

To assemble salad:

Cut pork at a 45˚ angle into ½ inch slices. Line a large platter with dressed salad. Arrange sliced pork, oranges and avocado in rows on top. Drizzle some vinaigrette over avocado and oranges. Serve juices from roasting pan over pork.

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

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Creamy avocado dressing for spring


The biggest issue I have with salads is the dressing, they can either make or break the whole dish. Salad dressing must be homemade, I can taste the chemicals in the commercial ones.

This is a low fat, vegan and rich tasting salad dressing made in a blender or food processor – all you do is throw in all the ingredients, blend and enjoy!

Avocado Dressing


2 ripe avocados, peeled & seeded

1 cup plain Greek yoghurt

2 garlic cloves

Juice or zest of a whole lemon or a large lime

1/3 cup extra virgin olive oil or avocado oil


Blend and use on salads or toast and enjoy!

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

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