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Archive for ‘Soup’

Mexican Beef Brisket & Winter Squash Chilli

Posted by Debbie

Monday, February 16th, 2015

Flipping through the ‘Best of’…articles & blogs, I found this recipe that looks absolutely delicious!

From Canada’s Top Trending Recipes for 2014
Makes 12 Servings

Ingredients

O Canada recipe Mexican chilii6 dried ancho chilies
2 cups boiling water
6 oz. bacon, diced
4 cups chopped white or yellow onions
5 lbs (approx. 2 to 2.5 kg) first-cut beef brisket, cut into 3-inch chunks
Salt and ground black pepper
2 jalapeno chilies, stemmed, seeded and chopped (optional)
6 garlic cloves
2 tsp cumin seeds
1 tsp dried Mexican oregano
1 tsp ground coriander
2 Tbsp chili powder
14 1/2-oz. can diced fire-roasted tomatoes with green chilies
12-oz. bottle beer, plus more if needed…of course some to enjoy while cooking!
1 bunch cilantro, stems and leaves separated
7-oz. can diced fire-roasted green chilies
3 cups of  2-inch chunks peeled and seed butternut squash

Garnishes
Finely chopped red onions
Peeled, seeded, and sliced avocado
Shredded Monterey Jack cheese
Warm corn or flour tortillas

Method

Tear apart the dried ancho chilies, then discard the seeds and stems. Place the torn chilies in a small bowl. Pour the boiling water over them, then soak until soft, at least 30 minutes, or up to several hours.

When ready to proceed, heat the oven to 165°C (325°F).

In a large Dutch oven over medium heat, sauté the bacon until it begins to brown. Add the onions and cook, covered, for 5 minutes.

Season the beef with salt and pepper. Remove the pot with the onions and bacon from the heat and stir in the beef.

Place the soaked chilies and about 1/2 cup of the soaking liquid in a blender (save the remaining liquid to add to the pot later, if needed). Add the jalapenos (if using), garlic, cumin seeds, oregano, coriander, chili powder, and 2 teaspoons of salt. Blend to form a puree, then add to the pot along with the diced tomatoes, beer, cilantro stems and green chilies.

Stir well, cover, place in the oven, and bake for 2 hours. If the chili becomes too dry during cooking, add some of the reserved chili-soaking liquid or more beer. The meat is done when it is fork tender. If the meat is not yet fork tender, return the covered pot to the oven and check it every 20 to 30 minutes. Once the meat is tender, stir in the squash and bake for 20 minutes more, or until the squash is tender.

Remove the pot from the oven. Use a spoon to skim off any fat on the surface of the chili. Season with salt and pepper. Divide between serving bowls with the cilantro leaves, red onions, avocado, cheese and tortillas on the side.

Award Winning Parisienne Hot Pot…

Posted by Debbie

Monday, February 16th, 2015

Looking through The Ottawa Citizen, during yet another cold snap in Ottawa,  I found this delicious recipe to share…

The ByWard Market’s 24th annual stew cook-off earlier this month was won by Tucker’s Marketplace, which served a beef and Italian sausage concoction that it called Parisienne Hot Pot. The recipe is below. The event, which pitted the stews of more than 20 market businesses against one another, attracted 500 people to sample their wares and raised more than $5,000 for the Lowertown Community Resource Centre’s summer camp programs.

The Tucker’s stew came first with the event’s judges, and third in the people choice competition. No other stew made the top three of both lists.

A similar stew by Tucker’s also won the market cook-off in 2012.

 

Parisienne Hot Pot

Makes 10 servings

Ingredients

6 pieces bacon
2 oz vegetable oil
2 cups (500 mL) diced onion
¼ cup (60 mL) minced fresh garlic or roasted garlic (optional)
2 lb (900 g) stewing beef, ¾-inch diced
2 lb (900 g) Italian sausage – cut into ½-inch coins
2 cups (500 mL) dry red cooking wine
1 cup (250 mL) tomato paste
2 cups (500 mL) celery coarsely chopped
2 cups (500 mL) carrots
2 cups (500 mL) fresh tomatoes ¾-inch diced
2 cups (500 mL) redskin potatoes ¾-inch diced
8 cups (2 L) water
¼ cup (60 mL) beef soup base
¼ cup (60 mL) Worcestershire sauce
½ tsp (2.5 mL) garam masala
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) fresh thyme
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) dried sweet basil
½ tsp (2.5 mL) allspice
pinch crushed chili peppers
1 tsp (5 mL) brown sugar

For the Flour Mix

½ cup (125 m) flour
3 cups (750 mL) water

Method

Marinate cubed beef in red wine and minced garlic for 4 hours.

In a large, heavy-bottom pot, cook bacon, then remove when crispy and set aside. Add onions to 2 oz of vegetable oil over a low heat and simmer until translucent.

Increase heat to medium-high and add thyme. Pour wine marinade off of beef and retain for later step. Add beef and Italian sausage to onions and thyme. Cook until seared and browned.

Add celery, carrots, and potatoes and cook for 5 minutes, stirring constantly. Add tomatoes, tomato paste, beef base, spices, brown sugar, reserved wine marinade and water, and bring to a boil.

Reduce temperature to a simmer, cover and stir occasionally. Allow to simmer for 3 – 5 hours.

Combine flour and water, and mix well. Increase heat to medium, and slowly add flour mixture to thicken to desired consistency. Reduce heat and simmer for an additional 20 minutes.

Chop bacon and garnish top of stew & sprinkle with cilantro or parsley.

Tuscan Vegetable Soup

Posted by Debbie

Sunday, February 15th, 2015

You can’t go wrong with this hearty Italian style soup.  It is guaranteed to warm you up on a ch-ch-chilly winter’s day.

Original recipe by Ellie Krieger & Food Network
Cooking tips from our friend Karen Wright
Serves 6

Ingredients

1 (15-ounce) can low-sodium canellini beans (tip from Karen: white kidney beans or Romano beans) , drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove of garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves (tip from Karen: I use kale)
1/3 cup freshly grated Parmesan, optional

Method

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach or kale leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan cheese if desired.

Photo from Food Network web site

Photo from Food Network web site

 

 

 

 

Lemony Lentil Soup

Posted by Debbie

Saturday, February 14th, 2015

This is zippy soup is hearty as well as refreshing.  I enjoyed it at Fresh Tracks Café at Whitewater Ski Resort that I bought the recipe book & now make it at home & take skiing with me!

From Whitewater Cooks: Pure, Simple and Real
Makes 8 servings

Ingredients

2 tsp salt
6 garlic cloves, minced
1 large onion, diced
1 tsp pepper
1/4 tsp red chili flakes
1 Tbsp oregano
1 Tbsp fresh rosemary, chopped
2 bay leaves
2 Tbsp fresh dill, chopped (optional)
2 cups dried red lentils (or you can use green lentils too)
2 Tbsp olive oil
3 carrots, diced
8 cups vegetable or chicken stock
juice of 2 lemons
2 tsp lemon zest
1 cup feta cheese crumbled

Method

Rinse the dried lentils and set aside to drain.

Heat the olive oil in a large pot, add onions and sauté until translucent. Add carrots, garlic, salt, pepper, chili flakes, rosemary, oregano and bay leaves. Stir well and sauté until the carrots are tender. Add the stock and the lentils and bring to a boil. Reduce the heat and summer for about 25 minutes or until the lentils are sfot.

Remove the bay leaves. You may puree the soup at this point or just leave it as is.

Add the lemon juice, zest and more salt and pepper to taste.

To serve, ladle the soup into bowls and sprinkle with feta and dill on top.

 

A great cookbook!

A great cookbook!

Cream of Leek Soup with Stilton Cheese

Posted by Amanda

Saturday, February 14th, 2015

A delicious soup to include in a menu for your next dinner party.
From kitchen of our friend Amanda Jackson
Makes 6 servings

Ingredients

2 Tbsp butter
1 shallot (or onion) finely chopped
2 leeks, chopped
1 potato, diced
2 cups chicken stock
1 ½ cups 35% cream (or a little bit lighter with 10% cream)
salt & pepper to taste
1/8 tsp nutmeg
1 tsp lemon juice
2 oz Stilton cheese, crumbled (alternately use your favorite blue cheese)

Method

Melt butter in a deep pot.  Add shallot & leeks and sweat them until translucent.  Add potatoes and chicken stock.

Simmer briskly until stock is reduced by half and potatoes are cooked.  Puree in blender.

In a separate saucepan, simmer and reduce cream until it begins to thicken. Add to soup and bring to boil. Remove from heat and season with salt, pepper, nutmeg and lemon juice.

Pour into warm bowls and top each serving with crumbled stilton.  (For extra flavor, I add some extra stilton into the soup at the same time as the cream)

 

Orange Soup

Posted by Debbie

Saturday, February 14th, 2015

This soup always gets ooohs and aaahs.  Open up your fridge and throw in veggies & fruits too that is orange!

From the kitchen of Debbie Trenholm

Ingredients

1-2 Tbsp butter (or coconut oil)
1/2 to 1 Tbsp of red curry paste

Roughly chop:
2 onions
2-3 sweet potatoes
3-4 carrots
1/2 of butternut squash (could sub in pumpkin)
…and anything else that is orange (I have added roughly chopped mandarins, orange peel)

Chicken stock (a carton or container of fresh stock)
1 can coconut milk
At least 2 glugs of white wine – to drink & cook with – of course!

Method

In a large pot, melt butter with curry paste. Throw in onions & sautee til soft. Add orange veggies & cook for a bit, stirring often. Pour in stock & boil the living daylights out of the mix til the veggies are soft & the kitchen smells heavenly. Go ahead & have some white wine while you wait for this magic to happen. Turn off heat & cool soup mix. Add coconut milk/cream.

Get out your blender. When the mixture is cooler, spoon into blender & whiz up til super creamy. Pour creamed soup into bowl. Once done, return creamy soup back into the soup pot (no need to clean it) & reheat. Rinse the blender & soup bowl with a glug of white wine…then add to soup. Adjust flavours any way you like – add more curry for more kick, salt, more wine etc…

When you serve, crumble into middle some blue cheese, or a dallop of sour cream or toasted pumpkin seeds if you like. And…if there is more wine left in the bottle, have a glass with your soup!