Tag Archives: cooking

Warm Udon Noodle Soup

The mercury in our thermometer is dropping, so we are now collecting the best soup recipes to make for the cold winter nights. Next time you are home late from work – because the roads were so bad, of course – whip up a steaming bowl of warm udon noodle soup. You can omit the chicken and use vegetable stock for a vegetarian-friendly family, or swap in beef with beef stock for a slightly different flavour. We made this after a long day, and it was just what we needed!

1) Slice raw chicken breast, season with salt and pepper and cook until done.

cooking chicken

2) In a separate pot, stirfry mixed vegetables, and once soft, add stock of your choice. Bring heat up until soup boils.

vegetables in broth

3) Once the soup is boiling, add liquid sauce of your choice to chicken. We used hoisin sauce, soy sauce and hot sauce.

cooking chicken and vegetables for soup

4) Combine chicken in its sauce to soup and stir together. Before serving, separate and add udon noodles. Stir until noodles soften.

soup and noodles all mixed

5) Serve and enjoy!

noodle soup

Cinnamon Swirl Pumpkin Coffee Cake

With Canadian Thanksgiving having passed, we still have the thought of pumpkin in our minds and the taste on our tongues. Hot and sweet pumpkin pie, freshly carved pumpkin jack-0-lanterns, and salty roasted pumpkin seeds. No matter what form they take, pumpkins truly are the icon of autumn. Here is a recipe for a delicious Cinnamon Swirl Pumpkin Coffee Cake taken from Flavor Mosaic.


  • 1¾ cups of all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 egg
  • ½ tsp vanilla
  • 6 ounces pumpkin puree (about ½ a can)
  • ½ cup milk
 Cinnamon Swirl
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • ¼ cup unsalted butter (1/2 a stick of butter), melted
  • 1-1/2 cups powdered sugar
  • 1 tablespoon milk


1) Preheat your oven to 350 degrees F.
2) In a medium sized bowl, stir together the flour, baking powder, salt, cinnamon and pumpkin spice. If you don’t have pumpkin spice, which we did not, we used a pinch of ground ginger as a substitute.

dry ingredients in a bowl
3) In another bowl, mix together the vegetable oil, sugar, egg, vanilla, pumpkin puree and milk.

wet ingredients in a bowl
4) Add the dry mix into the wet ingredients and mix together until batter is combined.

combined batter
5) Take an 8″ by 8″ cake pan and spray lightly with Pam or grease lightly with butter. Add cake batter into cake pan.

cake batter in the pan
6) Melt your butter completely in a small bowl and once melted add in the cinnamon and sugar and mix until smooth. (Side note: we made this cake twice- the photos are from the first time when the butter was not melted completely before adding sugar and cinnamon and the result is a much more clumpy cinnamon sugar mix. It was much more difficult to swirl through the cake).

7) Drop small spoonfuls of the sugar/cinnamon mix onto the cake. Take a toothpick or knife and distribute the mix throughout the cake batter. We dropped spoonfuls in each corner and swirled towards the middle of the cake.

the cake before the oven
8) Bake cake for 35-30 minutes in oven until a toothpick that is inserted in the middle of the cake comes out clean.

the cake after the oven
9) After cake has cooled (about 15 minutes) mix together powdered sugar and milk until you have a smooth, runny consistency. Drizzle glaze over the top of the cake and let dry completely before serving.

pumpkin cake
10) Slice and enjoy!

Read the original recipe HERE!


Chef Warren’s Stovetop Lasagna

“This lasagna dish was cooked in 35 minutes on top of the stove. When cooking in Kitchen Charm cookware, the heat is distributed evenly so everything cooks through at the same time! Be sure to check your temperature as sometimes the lower heat setting and cooking for a longer time may be advised. Happy cooking!” – Chef Warren Goodgoll


1 Box dry lasagna noodle
1 ½ lb meat sauce
500 grams grated mozzarella cheese
Med container of cottage cheese
4 tbsp beef broth or water

Fall Desserts

Pumpkin patch

The seasons are changing right before our eyes. With October flying by, the leaves are turning from summer’s green to beautiful shades of amber. Stores are filling up with beautiful autumn themed items, from prop pumpkins to bejeweled pine cones. With Thanksgiving only a few days away, here at Kitchen Charm Canada, we’re already salivating over dishes that have not even been made yet! Scents of cinnamon, cardamom, clove, and ginger are in the air, and we could not be more excited. Here are a round-up of some delicious desserts that were found across the internet!

Individual Salted Caramel Apple Pie’s from SugarApron.Com

Individual Salted Caramel Apple Pies

Adapted from Just a Taste

For the dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup cold sour cream

For the filling:
2 large Granny Smith apples diced and peeled
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons all-purpose flour
8 store-bought soft caramels, roughly chopped or use homemade salted caramels
A sprinkle of sea salt (if you use store bought caramels)

Egg wash
1 egg lightly whisked
1 Tablespoon water
Crystal sanding sugar (optional)

1. Whisk together the flour, salt and baking powder in a large bowl. Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand. Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
2. Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.
3. In a medium bowl, mix apples, lemon juice, flour, sugar, and cinnamon. Set aside.
4. Preheat the oven to 425ºF.
5. Remove the dough from the refrigerator and rolling it out onto a well-floured surface. Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 18 3-inch circles.)
6. Place half of the crusts on the parchment paper-lined cookie sheet. Top each pie crust circle with about a tablespoon of the apple mixture. Cover with a few pieces of caramel. (Sprinkle with sea salt if you using a store bought caramel)
7. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie. Using a sharp knife, cut two or three vents on the top of each pie. Brush each pie with the egg wash using a pastry brush.
8. Bake in pre-heated oven for around 15 minutes, or until pies are golden brown. Allow to cool on a cooling rack. Keep in an airtight container and enjoy!

-Photo and Recipe Credit to Sugar Apron

Baked Peaches and Cream from MadeFromPinterest.net

Baked Peaches and Cream  simple decadent dessert that is so easy to make!

4 Peaches
1 cup mascarpone
½ cup Heavy whipping cream
1 tsp vanilla extract
flaked almonds
cinnamon sugar
  1. Preheat your oven to 350°. Cut the peaches in half and remove pits. Place in a baking dish. I used a cast iron skillet.
  2. Place a pat of butter on each peach half and drizzle with honey.
  3. Bake for 25-30 minutes. Make sure to keep an eye on them so they brown but don’t burn. The time is dependent on the size of your peaches.
  4. While they are baking and browning, mix your cream, mascarpone and vanilla extract. Lightly toast almonds in pan.
  5. When your peaches are baked and browned remove them from the oven.
  6. Place peach on plate. Spoon remaining butter and honey in pan and pool over the peach. Place a heaping spoonful of marscapone cream on peach and top with almonds and cinnamon sugar.
  7. Serve and enjoy!

Photo and Recipe Credit to Made From Pinterest

 Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting and Sugared Pecans from YammiesNoshery.com


1 cup pumpkin puree
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Frosting Ingredients

1 cup (2 sticks) butter
8 oz. cream cheese
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 cups powdered sugar

Sugared Pecan Ingredients

2/3 cup pecans
1 tablespoon butter
1/4 cup brown sugar


Preheat oven to 375ºF. Combine the pumpkin, eggs, oil, vanilla, and sugar. Stir together the remaining ingredients and add to the pumpkin mixture, mixing just until blended. Bake in a muffin tin for about 20 minutes or until a toothpick comes out clean.

Frosting Instructions

Cook the butter in a pan on the stove until browned. Add the cream cheese, vanilla, cinnamon, and powdered sugar and mix until smooth. Chill the frosting until it’s pretty cool and then beat until fluffy.

Pecan Instructions:

Combine the pecans, sugar, and butter in a pan on the stove. Cook on medium heat, stirring occasionally, until the sugar is all melted. Cool on a piece of greased parchment paper.

Photo and Recipe Credit to Yammie’s Noshery

Trees changing Colours

Chef Warren’s Stovetop Pineapple Cake

Cake made on the stove top


1 box Duncan Hines yellow cake mix
Zest and juice of ½ lemon
1 tsp chopped ginger
3 tbl brown sugar
2 tbl unsalted butter
1 can pineapple rings
Maraschino cherries
1 large egg


Take the ginger, lemon zest and a couple TBL of the pineapple juice. Microwave it for 30 sec.

In a bowl mix cake mix, egg, ginger lemon mixture and pineapple juice from the can of pineapple rings. Mix them together to give it the consistency of a thick pancake batter.

In the Kitchen Charm 8” skillet melt the butter at a med low heat, sprinkle the sugar eavenly around.

Add the pineapple rings, put a maraschino cherry in the middle of each pineapple ring.

Add cake mixture, cover with redo vent open. Wait for steam to come out of the vent. It doesn’t have to whistle. Aprox 12 min. sometimes the cake may rise enough and block the vent. You should not need to cook more than 15min.

After the steam has started to come out of the vent, or after the time, take the pot of the burner if you are cooking on electric turn the stove off. Try to not open the lid to look this will release the heat inside the pan and the cake may not finish cooking. Let sit for ten minutes with the vent closed.

Take the lid off, run a knife around the side of the pot and invert onto a plate.

If you would like to make a quick caramel sauce, turn the pan on to a med heat add 1 cup heavy cream reduce till nice consistency. Aprox 3-5 min. the sugar and bits will mix the reduction to make a nice cream to pour over the slice of cake.

Check out our products used in this recipe on our website!

– Chef Warren at chefwarren.ca

Easy Chicken & Veggie Stirfry with Quinoa

This dish is incredibly easy, and quick to whip up! It is also very filling and HEALTHY! If you are watching your sodium, just be sure to accordingly adjust the amount of soy sauce/teriyaki sauce/hoisin sauce. We pre-made the quinoa and marinated the chicken earlier in the day, but this can all be done in less than an hour at dinnertime.

Delicious chicken stirfry with vegetables and quinoa

Start with two chicken breasts, sliced into strips. Put into a Ziploc bag, and add garlic, ginger powder, soy sauce and hoisin sauce. Close Ziploc bag and mix around, making sure to coat each piece evenly with the marinade. Leave to marinate for up to 12 hours in the fridge, or while you prepare the quinoa and vegetables.

Prepare quinoa according to box directions if you’re making the whole amount (you will have leftovers, but you can keep the cooked quinoa in the fridge for a few days and add to salads, substitute for rice, etc.) If you choose not to make the whole box, the quinoa to water ratio is 1:2; in other words, use 2 cups of water for every cup of quinoa.

Cooked Quinoa in a pot

While the quinoa is cooking, rinse and chop the broccoli into small pieces, wipe down the mushrooms with a damp cloth and chop, and chop up cabbage (or, simply used pre-chopped cabbage from a coleslaw mix).

Vegetables in a Skillet


In one pot, we cooked the chicken until done, and in another, we cooked the veggies until slightly softened. We added the chicken to the vegetables, and stirfried with a small amount of hot sauce, teriyaki sauce, and a dash more soy sauce.

Cooking with Kitchen Charm

Stirfry made in Kitchen Charm cookware


Once the chicken and veggies were well coated, we added 3 large scoops of quinoa, and tossed everything together before serving. (The picture below is post-serving). Enjoy!



2 chicken breasts, sliced
1 tbsp chopped garlic
1 tsp ground ginger
2 tsp (+1 tsp) soy sauce
1 tbsp hoisin sauce
1 box Black & Gold quinoa (or less, your choice)
1 cup chopped broccoli
1 cup chopped mushrooms
1 cup chopped cabbage
2 tsp hot sauce
2 tbsp teriyaki sauce

Serves 3. Everything cooked in Kitchen Charm cookware.

Chef Warren’s Chicken Curry

The seasons are changing, and now it’s time to switch from the barbecue to the stove. Try whipping up something warm and comforting tonight – try Chef Warren’s delicious and easy chicken curry recipe.


1 package chicken thighs, boneless skinless
4 cardamom seeds
2 tbsp fresh garlic
4 tbsp fresh ginger
1 tbsp sesame oil
cracked black pepper and salt
4 tbsp curry powder
1/2 tbsp dried basil
1 white onion, chopped
1/4 green cabbage, chopped
2 stems of celery, chopped
2 large carrots, peeled and chopped
1 white potato,  roughly chopped
1 cup mushrooms, sliced in half
1/2 tin coconut water, with pulp
1 container chick broth
Corn flour + water, for thickening


Preheat pot at medium heat until water beads.

Mix chicken thighs with cardamom seeds, garlic, ginger, sesame oil, cracked black pepper and salt. Put the chicken into the pot without oil, searing on one side for 8-10 minutes with the lid ajar.

Flip the chicken after 10 minutes, keeping pot on medium heat. After flipping chicken, add in the curry powder, dried basil, and then the vegetables, excluding the mushrooms. Put the lid on, wait for moisture to come out of the vent as vegetables will start to sweat. Mix together.

Add coconut water and cover the mix with chicken broth. Once bubbling rapidly, add mushrooms and allow to cook for 10 minutes on medium high heat with the lid ajar.

After another 10 minutes, add corn flour slurry to thicken.

Pull up heat a bit and cook for 12-15 mins.

Readjust seasonings if necessary.

– Chef Warren at chefwarren.ca