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.

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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 take on cousin Nick’s Smoked Chop Chowder!!!!



“Smoked Chop Chowder”


So as I told you in my last blog I decided to try my own take on my cousin Nick’s Smoked Chopped Chowder. This is one of his original ideas and I thought it sounded too mouth watering not to try myseld.. and of course it turned out delicious!! I loved this dish because I got to take a trip to my favorite local meat market Meadowbrook Meat Market to purchase the smoked chops, something I had never tried before!


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What you will need:

  • 2 smoked chops cubed keep the bones
  • 1 can light evaporated milk
  • 1 carton of low sodium chicken stock
  • 1 cup of water
  • 2 med sized onions chopped
  • 3 cloves of minced garlic
  • 2 stalks of diced celery
  • 2 green onions
  • 1 package of mushrooms  sliced (cremini or white)
  • 1 med sized sweet potato peeled & cubed
  • 3 med sized yellow potatos peeled and cubed
  • 1/2 cup grated low fat old cheddar cheese, Nick uses a block of Velveeta, sounds delicous however I used the cheddar because I am still watching the calories and fat intake 🙂 So it’s up to you!!!


 Preheat the oven to 350. Turn burner onto 7, in an oven ready pot or roaster (I used my amazing dutch oven) Add  to the bottom of your pan some extra virgin olive oil, put in your cubed pork and bones fry until browned. When browned add your onions, celery and garlic. Add some of your stock enough to cover the meat and veggies.

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Cover and bake in oven for 45 minutes to tenderize the meat. Next add your sweet potato, yellow potatos and mushrooms!


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Add the remaning stock, can of evaporate milk and water. On the stove at about 6 cover and cook until the veggies are tender, for about 30-45 minutes. Make sure it doesnt come to a boil or your milk will curdle, so if you need to turn it down do so just dont let it come to a boil.

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When everything is tender, then add your cheese, let melt and sit for another 10-15 minutes. I forgot to add the green onion to mine but this is when I would do it. Season to taste with salt and pepper! This is another thing I have been meaning to tell you but I use Kosher salt, I have a bowl of it sitting on my counter. We use this because it is better for you and has the salt taste with out being iodized, it’s a more natural product!

This turned out awesome and I love that I got the idea from my cousin.. It’s an amazing that I will definitly make again! Hope you give it a try too!!


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Next up I am going to show you how to make the most Amazing Poppyseed Dressing you have ever tried,

along with the most delicious, kicked up Spinach Salad.. Stay tuned, it’s coming soon!!

Any requests for a recipie you would like me to try pleae email me at

You can also join me on facebook at!/SchoonerpixiesKitchen.

Until next time Enjoy & Happy Cooking!!!



Delicious on a cold day, Porter Beer Beef Stew!!

Adobo Chicken


Welcome to Schooner Pixie’s Kitchen!!

Authentic Adobo Chicken


9 chicken thighs (you can also use duck, skin on Chicken Breast or Pork)

salt and pepper to taste

1 tbsp vegetable oil

1 large onion, sliced

8 cloves garlic, minced

1 cup seasoned rice vinegar (if not seasoned, use a little sugar to taste)

1/2 cup soy sauce, or to taste (this is a fairly salty dish, so if you’re not into that kind of thing, add less and adjust later)

1 1/2 cups chicken broth

2 tsp sambal chili sauce, or other hot pepper sauce to taste

2-4 bay leaves

First you paint on a coat of Extra Virgin Olive Oil on to each chicken thigh skin side up.

Paint Extra Virgin Olive Oil unto Chicken thighs

Paint Extra Virgin Olive Oil unto Chicken thighs

Heat up your pan at about 7, put in your chicken skin side down to make the skin nice and crispy! Turn to brown the bottom of the breasts are browned.

Chicken is turned skin side up, to brown the bottom of the thigh!

Chicken is turned skin side up, to brown the bottom of the thigh!

       Remove from chicken from the pan and set aside. Add diced onion to the pan!

Diced Onion

Diced Onion

Add chopped garlic!

chopped garlic added

chopped garlic added


Add Seasoned RiceVinegar, Soy, Chicken Stock and Sambala!

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Adding soy, stock, vinegar and sambala


Add Bay Leaves

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Bay Leaves added


  When all these steps are done add the chicken you set aside. Cover and cook on medium 5, simmer for 1 hour 20 minutes. In the meantime you can make your rice and veggies that you want to go with it.. We ate corn and basmati rice! Honestly it was so easy and so delicious that we will be cooking this again!  I didnt get a picture of everything we ate but here is a shot of the main dish! 🙂

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I hope that you are enjoying these dishes and that they are inspiring you to cook new things. Next up we are cooking up an essential oil in our house “Chili Oil” it is super easy and can be used is so many recipies!

If I don’t get a chance to blog again before Christmas I want to wish you and yours and very Merry Christmas from our house to yours, Cheers!

Homemade Spaghetti & Focaccia Bread

Homemade Spaghetti & Focaccia!!

  I took a few days break from blogging and now I am ahead of the game with a few new recipes that we have tried out! Our own creations that are new to us and will definitly be new to you! Today I am going to show you how to make an old family favorite, Spaghetti Sauce and Homemade Focaccia Bread, which was a great replacement for your traditional garlic bread.. It was super easy to make and it turned out delicious 🙂 Here goes..

To Start the Sauce:

Before I fry my meat, I always prep my veggies, which includes:

  • 7 Cloves of Diced Garlic
  • 4 peppers diced can be any color
  • 2 large onions
Veggies are prepped

Veggies are prepped

Fry in your pot 1/2 lbs of ground pork and 1/2 of ground beef. Traditional style recipies also calls for veal so if you wanted to switch up your regular ground beef with ground veal that works too. Season with Salt & Pepper and add a little worcestershire sauce, and dried chili flakes.

Frying the meat!!

Frying the meat!!

When the meat is fryed add your prepped veggies.

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While the veggies are cooking I always open my large can of San Marzano Tomatos.. put them in a bowl where I crush them with the immersion blender!

The best tomato's to use for a sauce.. these can be purchase at Costco for super cheap!

The best tomato’s to use for a sauce.. these can be purchase at Costco for super cheap!

Hitting them with the immersion blender for a smooth tomato sauce!

Hitting them with the immersion blender for a smooth tomato sauce!

Add your purified tomatos to your veg and meat. Then add 1 glass bottle of purified all San Marzano Tomato’s with basil.. We also get these at Costco. Add 2 tbsp of sugar for sweetness and about 4 bay leaves. Season with Salt and Pepper, Stir and let simmer until it tastes how you want it to!

For this spaghetti I just happened to use fresh pasta that i bought on sale for 1.99 at the Sobeys.. Carter and I both really liked it however the chef in the house John really prefers Smart Spaghettini pasta.. which is also just as good!

Fresh Pasta

Fresh Pasta

Cook Pasta in salted water with a dash of Olive Oil drain, but do not rinse so it remains starchy.

Put Pasta on a plate, add the sauce and if you like add Parmasean cheese Enjoy!!

The Final Product Delicious!

The Final Product Delicious!

Easy Homemade Focaccia Bread

    I have made this 2 times and really like it because it is easy and you can put any topping on it you desire!!


  • 1 3/4 cups warm water
  • 1 package active dry yeast
  • 1 tablespoon sugar
  • 5 cups all-purpose flour, plus additional for kneading
  • 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
  • 1 cup extra-virgin olive oil, divided


     Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl combine the flour, 1 tablespoon of kosher salt, make a well, add in well 1/2 cup olive oil and the yeast mixture. Take mixture from the side adding to the liquid in the center.  Once the dough has come together, continue to knead for 5 to 6 minutes until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

focaccia dough

focaccia dough

Coat the inside of the th bowl lightly with olive oil and return the dough to the bowl.  Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

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Proofing the dough!

Coat your pan with the remaining 1/2 cup olive oil.  This may seem excessive, but focaccia is an oily crusted bread. This is why it is so delicious!

Put the dough onto your pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Yes, this is strange. But when the dough rises again it will create the characteristic of rustic looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)

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Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. For additional toppings, I added sprinkled garlic plus and Kraft Parmesan Cheese.  Bake the dough until the top of the loaf is golden brown, for 25- 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.


This is delicious!!

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 So this is it, this is how I make my family homemade spaghetti and focaccia..

Next up my own creation, Asian Inspired Sliders 🙂

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