Ginger & Garlic Vegetarian Soup



Ginger & Garlic Vegetarian Soup

Shopping List

  • 1 box of low sodium vegetable stock
  • 1 Med Onion Diced
  • 4 Cloves of Chopped Garlic
  • 3 Stalks of Diced Celery
  • 2 Tablespoons of grated ginger, if you are using fresh throw in the freezer for a few minutes then grate!
  • 2 Cups of Fresh Spinach
  • 1 Large Sweet Potato Peeled and Chopped
  • 1 Med Sized Zucchini Cubed
  • 1 Med Red Pepper Dicerd
  • 3 Med Carrots Peeled and Cubed
  • 1/4 Cup Bean Sprouts
  • 1/4 Cup Frozen Corn
  • 1 Cup Mushroom, Chopped into Small Pieces
  • 1/2 Teaspoon of Hot Chili Flakes
  • 1 1/2 Cup Water
  • 1 1/2 Tablespoon of Extra Virgin Olive Oil
  • Kosher Salt and Cracked Pepper to taste

What to do…

In a large stock pot turned on Med 5-6 with Olive Oil.

Carter 002

Add your Onion, Celery, Red Pepper, Chili Flakes, Garlic & Grated Ginger to Sautee. Add 1/4 Cup of Chicken Stock



Add Mushroom


Add Sweet Potato, Carrot & Turnip



Add Zucchini



Add Bean Sprouts & Spinach



Add Vegetable  Stock, Strained Tomatoes & Water



Let these ingredients cook out for an hour on low heat!

A piping hot bowl of healthy and hearty Garlic & Garlic Vegetable Soup!!


Thanks for joining me once again.. I hope you enjoy this recipe!!

Until we meet again, Cheers and Happy Cooking!

If you have an recipe, an idea, a request or a comment I can be reached at and can also be found on facebook at Schooner Pixie’s Kitchen!! Hope to hear from you soon!


“My own idea, Asian inspired sliders!!!”


     Hey there everyone! I know it has been awhile since I blogged last. I know because my ideas and photos are starting to pile up.. Ahhh. With Christmas just around the corner things have been busy here at the Parsons household, Happy but busy! 🙂

     This idea came to me from watching Anthony Bourdain’s show,  No Reservations.. This is a great show where he travels all over the word trying out food specific to that region. Funny thing is this show was done in Vancouver, B.C. where a very innovative entrepreneur opened up a roadside stand serving Japanese inspired infusion food selling hot dogs, and sausages…. This show gave me an instant craving, and an idea, Asian Inspired Sliders. 

     So my first try at this recipe turned out pretty good but second time around I would tweak the idea just a little, that is the recipe I am giving you today. Read on because this is super easy and a great way to impress your friends and family! Sliders are always a hit and you can do to them pretty much whatever you want to.. Maybe this will inspire you to create a slider of you own! What you will need are some of the things we put into the noodle bowl, which works out great by getting two birds stoned at once or should I have said killing two birds with one stone.. 😉


  • 1 bag of picnic buns or any rolls you may want to use for your buns, cut them in half.
  • 1 lbs ground beef
  • 2 tbsp sesame oil
  • 1/2 tsp fish oil
  • 1/2 tsp soy
  • 1 egg yolk
  • 3 green onions chopped
  • Kosher Salt & Pepper to season
  • 1/2 sheet of nori paper
  • Handful of Beansprouts rinsed off under cold water
  • Handful of sliced red onion rings
  • 1/2 cup real mayo
  • Wasabi as much or as little as you desire

In a large bowl mix together your ground beef, sesame oil, fish oil, soy, egg yolk and your green onion, mix and set aside.

Meat mixture

Meat mixture

In a small bowl make your Wasabi Mayo by combining your Mayo and Wasabi adding as little or as much as you desire. For me I bring on the heat, it is a nice mix when you combine it with the slider.  Set this aside. Cut your red sliced onion rings, and buns in half and rinse your bean sprouts off under cold water!

Everything is prepped

Everything is prepped

    Turn a large skillet on to 5 or 6, adding very little Extra Virgin Olive Oil to grease your pan. I always use a cast iron for burgers and they cook just prefect. Start making your slider patties and add to the heat skillet until they are done, not over cooked!  Remove them from the heat and tent to let them finish their cooking and reasorb their juices. Let them tent for 5 Minutes.

The sliders are cooking

The sliders are cooking

When the sliders are cooled off, its time to assemble them, put some Wasabi Mayo on the top bun, then add the slider to the bottom bun. Adding to them your onion rings and a few bean sprouts! What I didn’t do this time that I will do for sure the next time is add thinned slices cut  up nori paper, for texture and for presentation. Serve with potato wedges or french fries!

This is the final product hot off the press and pretty good I might add!!

Hot off the press!!

Hot off the press

Next up another authentic recipe this time coming from the Philippines, 

              Adobo Chicken !                                                                                               

I made this one with John and we all loved it and it is so easy we will definitly make it again.

So see you soon, in the mean time, be safe and enjoy all the Christmas Cheer!!

Get your chop sticks ready.. today I am making an Asian Noodle Bowl!!


“Asian Noodle Bowl”


 John and I have been really getting into the Asian inspired swing of things and if you are looking for an easy way to start out, the noodle bowl is the way to go.. it’s delicious, healthy, and I haven’t met a person yet who hasn’t totally loved this dish!! Again I really don’t have a recipe for this.I guess we both really know how flavours work together so a recipe isn’t required.. I also don’t have a play by play this time. It’s that easy you aren’t going to need it. 

With this dish you pretty much season to taste! You can use any type of noodles you want, I normally use udon or dan dan noodles.. but you can use rice noodles or even vermicelli. You can also use your favorite meat, seafood and vegetables. As for the seasoning sauces, you can get them at your local super market or asian market and they are all pretty cheap.

This is how I do it, remember the fun in this dish is making it yours.. just dont go outside of the Asian box and I guarantee it will turn out awesome!

You will need:

  • 1 carton of Chicken Stock
  • 2 cups of H20
  • 3 thinly cut steaks of pork *can be the pre cut, or any cut of pork
  • 2 cups of peeled and deveined raw shrimp
  • 4-5 stalks of baby bok choy chopped, you can use a large bok choy but they have alot more stem.
  • 1-2 med carrots, grated
  • 1 med onion diced
  • 4 cloves of diced garlic
  • Small piece of grated ginger
  • 1 cup of bean sprouts
  • 1 package of noodles of your choice
  • Soy Sauce
  • Sesame Oil
  • Chili Oil
  • Fish Sauce
  • Salt and Pepper to taste
  • 1-2 tbsp of Extra Virgin Olive Oil for frying


     To start cover the bottom of your pot with the E.V.O.O., heat and add your chopped pork. Fry until browned. Remove the pork from the pot and put in a dish. Sit aside.


Frying the pork

Frying the pork!!


     Add some of your chicked stock to the bottom of the pot for braising, to remove all of the dark bits from the bottom. Add fresh onion, garlic and ginger. Cook until traslucent.

     In the mean time prepare you noodles in a seperate pot.

     Then add your Shrimp, the remainder of your chicken stock, water, grated carrots, bok choy, bean sprouts and your cooked pork.  Add your cooked noodles.

     When you have all of this is together it is time to add your seasoning sauces. Soy, sesame oil, chili oil and fish sauce (dont omit the fish sauce, I know some of you are thinking that it is going to be just stinky, it isn’t at all. It adds a flavor called umami, that you can’t get from anything else), also add your salt and pepper to taste. If you are a big Japanese food fan like I am you can also add a little bit of wasabi to your broth for that extra kick…

     So thats all she wrote the dish is done quick, easy and ready to eat!  ENJOY!!

Ready to eat!

From Chop Sticks to a Fork and Spoon, I am going all Italian on you with Homemade Spaghetti Sauce…. until then keep cooking and have fun!!

I would also love to hear your ideas or requests, if you have any feel free to leave a comment or drop me a line at