Thursday, 29 September 2016

Split Pea Soup



Quicker and meatless version of the traditional Canadian pea soup.
6 servings
Preparation 15 min 
Cooking 1 h 10 min
240 calories per serving 

Ingredients

1 1/2 cupgreen split peas (dried), rinsed and drained 300 g
1onions, finely chopped200 g
1leeks, finely chopped 300 g
1carrots, finely chopped100 g
1 stalkcelery, finely chopped70 g
2 clovesgarlic, minced or pressed  
2 tbspolive oil30 mL
1 tspdried savory 1 g
2bay leaf 0.4 g
4 cupschicken broth1 L
2 cupswater 500 mL
1 pinchsalt [optional] 0.1 g
 ground pepper to taste  

Before you start

Split peas do not require presoaking before cooking.

Method

  1. Rinse the split peas well under cold water and drain. Prepare the vegetables : finely chop the onion, leek, carrot, and celery; mince or press the garlic.
  2. Heat the oil in a pot over medium heat. Add the onion and leek, then sauté with occasional stirring 4-5 min until they become translucent. Add the carrot, garlic, celery, savory, and bay leaves. Cook 5 min with occasional stirring. Add the peas, broth, water, salt, and pepper. Bring to a boil then reduce the heat and simmer, uncovered, until the peas become very soft, about 60 min or longer.
  3. Add more water if the soup is too thick or cook it longer to evaporate the extra liquid if the soup is too thin. Ladle the soup into bowls and serve.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

From soscuisine.com

Wednesday, 28 September 2016

Chicken Goulash



A chicken stew with peppers, onions, and potatoes in a tomato-paprika sauce.

2 servings

Preparation 20 min
Cooking 1 h
390 calories per serving

Ingredients
1 onions, thinly sliced
1 clove garlic, chopped
1 tomatoes, deseeded and diced
1 yellow or red sweet peppers, cut into match-like strips
1 chicken breasts, boneless, skinless, cut into 3 cm cubes
2 tsp butter, unsalted
1 tbsp olive oil
2 tsp paprika
1 tsp ground cumin
1/2 cup chicken broth, or more
1 pinch salt [optional]
ground pepper to taste
1 potatoes, peeled and cut into cubes
2 tsp sour cream [optional]

Method

Prepare the vegetables : thinly slice the onions, chop the garlic, deseed and dice the tomatoes, and cut the peppers into match-like strips. Cut the chicken into 3 cm cubes.
Heat the butter and olive oil in a large, heavy-bottomed pot over high heat. Sauté the meat until it is well browned on all sides, about 8-10 min, then transfer the cubes to a plate.
Lower the heat to low, add the onions, and cook, stirring occasionally until they are well cooked, about 15 min. Return the meat to the pot, add the paprika and cumin, then cook 1 min with stirring. Add the chopped garlic, tomatoes, and peppers, then pour in the broth. Season with salt and pepper. Stir well to combine.
Cook, covered, over very low heat, stirring occasionally, until the meat is tender and the sauce has thickened, about 30 min, adding some broth if needed to keep a moist environment.
Peel the potatoes, cut them into cubes, then add them to the pot and cook an additional 30 min. Adjust the seasoning.
Serve with a dollop of sour cream (optional).

Friday, 16 September 2016

Spaghetti Squash Fried Rice

Spaghetti Squash "Fried Rice" | Grain Free, Gluten Free recipe on MarlaMeridith.com

As you can see in the bottom corner of the photo, I borrowed this recipe from MarlaMeridith's blog.  And if you know me at all, you know it was changed to suit me.  The end result was delicious.

Prep Time 5 minutes
Cook Time 30 minutes
4 Servings

1 spaghetti squash
2 cloves garlic, diced I used Sunset Gourmet Oh! So Garlic
2 large eggs, whisked
1 Tbsp peanut or olive oil
3/4 cup sliced carrots I wanted more veggies so I slivered some celery and added a tin of water chestnuts and a handful of edamame
1/2 cup chopped green onion (reserve a bit to sprinkle on the finished dish) I didn't have any green onion! so I cut a cooking onion into wedges.  
1 Tbsp fish sauce and 1 Tbsp of soy sauce
sriracha sauce to taste I used Tabasco sauce

Yes, I am a recipe rebel . . . LOL.

Poke several holes in squash to release steam as it cooks.  Cook for about 15 minutes in the microwave until completely soft.  You could also bake in the oven at 375 F for about 45-55 minutes until cooked through.  

Let the squash cool a bit.  Cut in half, discard seeds and scoop out "spaghetti".  Place in a large bowl.  Slice the squash into small rice-like pieces.  I didn't cut up the squash.

In a large non-stick skillet add the oil, garlic and carrots.  Heat over medium high heat a few minutes until the carrots soften.  Add the spaghetti squash and cook for about 5 minutes.  Quickly stir in the eggs with a rubber spatula and combine well.  They will scramble into the squash.  Add fish sauce, some Sriracha and 1/4 cup green onions.  Combine well.  Serve topped with more green onion.

Tuesday, 13 September 2016

Stracciatella


2 servings

Preparation 3 minutes
Cooking 5 minutes
60 calories per serving

1 large egg
2 cups chicken broth
2 tbsp Parmesan cheese, grated
1 pinch nutmeg
1 tsp Italian parsley, fresh
ground pepper to taste

In a bowl, lightly beat the egg and grated Parmesan cheese. Add the grated nutmeg and freshly ground pepper to taste. Set aside.

In a saucepan, bring the broth to a boil. Lower the heat but keep the broth simmering for the next step.

While stirring the broth slowly in one direction, gradually add the egg in a steady stream. The egg will cook and feather. Garnish each bowl with chopped parsley and serve.

Comfort food that is so easy and quick to make. 

Sunday, 11 September 2016

Mexican lentil soup

I first tasted this soup at a crop at Central United Church. I had to have the recipe!!

Image result for soup clip art
1 tbsp olive oil
2 onions, chopped
2 cloves garlic, finely chopped
1 tbsp ground cumin
1 chipotle or jalapeno pepper, finely chopped
2 carrots, diced
2 stalks celery, chopped
2 parsnips, peeled and diced
1 potato, peeled and diced
2 cups green lentils, rinsed well and picked over
8 cups homemade vegetable stock
1-1/2 cups niblet corn
2 tbsp lemon juice
salt & pepper to taste

Heat oil in large saucepan on medium heat. Add onions and garlic and cook until tender. Add cumin and pepper and cook for 30 seconds longer. Add carrots, celery and potato and cook for about 5 minutes. Stir in lentils and stock. Bring to a boil. Reduce heat and simmer gently, uncovered, for 30 minutes or until lentils are very tender. Add corn and lemon juice and cook for 3 minutes.

Source: Heart Smart Cooking, Bonnie Stern

Wednesday, 7 September 2016

Hot Fudge Brownie Pudding

Image result for hot fudge brownie pudding

I have a stack of recipes I've been planning to post here . . . but this one is a real favourite. If I didn't fear I would eat the entire pudding, I would make some right now.


1/2 cup sifted enriched flour
1 tsp baking powder
1/2 tsp salt
1/3 cup sugar
1 tbsp cocoa
1/4 cup milk
1 tbsp melted shortening
1/2 tsp vanilla
1/4 cup chopped nuts
1/2 cup firmly packed brown sugar
2 tbsp cocoa
3/4 cup boiling water

Sift flour with baking powder, salt, sugar and 1 tbsp cocoa into bowl. Add milk, shortening and vanilla; mix only until smooth. Add chopped nuts. Turn into a greased casserole or small baking dish.

Mix brown sugar and 2 tbsp cocoa together and sprinkle over batter. Pour boiling water over top of batter. This forms a sauce in bottom of pan after pudding is baked.

Bake in a moderate oven (350 F) for 30 to 40 minutes.

Serves 6 to 8.

Tilapia with Dijon and Panko Coating

Image result for Tilapia with Dijon and Panko Coating

4 tilapia fillets, about 1 1/2 to 2 pounds

2 tablespoons light mayonnaise
2 teaspoons honey Dijon mustard or Dijon mustard
1 cup panko bread crumbs
1/2 cup fine dry bread crumbs
1 teaspoon paprika
1 tablespoon dried parsley flakes
Dash pepper
1/2 teaspoon onion powder
1/2 teaspoon salt

Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray.

Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets.

In a food processor, combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. Pulse 4 to 6 times to combine. Pour bread crumb mixture into a wide, shallow bowl. Dip the coated fillets in the mixture, turning to coat both sides.

Arrange the coated fillets in the prepared baking dish.

Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork when done.

Carefully remove the fillets to plates with a spatula.

Serves 4.