soup

Corn and Veggie Chow-DUH

OK, OK, OK while this isn’t traditional chowder (I only use ~1.5 cups of milk compared to most recipes with 4+cups of milk PLUS heavy cream), but you can recreate the creaminess of it by using flour, cornstarch, or arrowroot powder. I used so many different types of vegetables, which is what I had on hand. But the more the better! Use what you love!

Be sure to cut them all up about the same size; I did about twice the size of the corn kernels to make everything look all pretty and symmetrical. It’s so easy, you’ll wish it was soup weather all year round.

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Corn and Veggie Chow....DUH!

While this isn’t traditional chowder (I only use ~1.5 cups of milk compared to most recipes with 4+cups of milk PLUS heavy cream), but you can recreate the creaminess of it by using flour, cornstarch, or arrowroot powder.

Course Main Course, Side Dish, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 sllices bacon diced; optional for topping
  • cheese optional; for topping
  • 1/2 yellow onion diced
  • 1 clove of garlic minced
  • 1-2 cup corn I used two ears of corn and cut them off the cob, but use what you have; fresh, canned or frozen
  • 2 carrots peeled and diced
  • 2 potatoes; with or without the skin diced
  • 1/2 red pepper diced
  • 1/2 green pepper diced
  • 2 celery stalks diced
  • salt, pepper, thyme, basil, paprika, red pepper flakes to taste; add any additional seasonings you want
  • 3 cups water, chicken or vegetable stock
  • 1.5 cups whole milk
  • 1 Tbsp flour

Instructions

  1. Cook the bacon in a large saucepan or stock pot until crispy and set aside on some paper towels to drain excess fat; we’ll use this as a topping! The bacon I used didn’t produce much fat, but drain all but 1T of fat to cook the onions over medium heat until translucent; about 5 minutes; add garlic and stir until fragrant; about 30 seconds.

  2. Add the rest of your veggies, water (or broth), seasonings and stir to combine. Whisk together the milk and flour, then add the mixture to the soup. This will help thicken the soup without adding more milk or heavy cream.

  3. Bring to a rapid boil, turn down the heat and allow to come to a low boil for 10-15 minute or until the potatoes are cooked through; it will start to thicken, but you can also add a little more corn starch or arrowroot powder to thicken it up more to suit your tastes. In the last few minutes, I took about 1-2cups of soup, blended it up until smooth and creamy and added it back to the pot… this will add even MORE creamy goodness!

  4. At this point, you can go wild, add some cheese, more seasonings, chopped up chicken, BACOOOOOOON. Whatever you want, man. Just enjoy it.


stock

DIY Vegetable Stock

My life has changed completely when it comes to soup stock. I’ve made a few batches of this now, most recently included a Chinook salmon head from when I won a free salmon from Cascade Organic, LLC here in Portland! They’ve been bringing people locally sourced, common sense food for over a decade. Cascade Organic is proud to work with local family fisherman and Native Americans to provide the freshest seafood available!

So, GET WEIRD. Gather up some veggies and let’s get cooking! Read More


soup

Roasted Vegetable Bisque

IT’S ALMOST FALL. Are you excited? I’m really excited.

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This recipe can use any combination of vegetables that you can think of; squash, pumpkin, carrots, potatoes, cauliflower.. the possibilities are endless! It’s brilliant orange colour is perfect for a fall feast and you can make it at sweet or as spicy as you’d like.

Thinking about making your own baby food? This might actually be perfect, too.

Roasted Vegetable Bisque

This recipe can use any combination of vegetables that you can think of; squash, pumpkin, carrots, potatoes, cauliflower.. the possibilities are endless! It's brilliant orange colour is perfect for a fall feast and you can make it at sweet or as spicy as you'd like.

Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 5-6 carrots diced
  • 1 sweet potato; with or without skin, I always keep them on diced
  • 1 small butternut squash peeled, scooped and diced
  • 2 Tbsp oil of choice
  • 2 cloves of garlic minced
  • 1 yellow onion diced
  • 4-5 cups vegetable stock or more depending on how thick you want it
  • seasonings of choice; I used thyme, salt, pepper and some red pepper flakes and a few bay leaves to taste
  • splash of coconut milk optional

Instructions

  1. preheat the oven to 425F and put the diced carrots, sweet potato, and squash on a prepared baking sheet lined with parchment or silicone mat; season with salt and pepper to taste. Roast until tender; about 40-45 minutes.

  2. In a large stock pot, heat the oil over medium heat and add the onions, cooking until translucent; about 5-7 minutes. Add garlic and stir until fragrant; about 30 seconds. Add in all the roasted veggies, stock, and seasonings and bring to a boil.

  3. Reduce the heat and bring to a simmer for 15-20 minutes, stirring occasionally. Remove from heat, take out the bay leaves and put it in your blender to cool before blending to oblivion OR you can attack it with an immersion blender. Either way, blend until its smooth.

  4. At this point, you can add more stock if the consistency is too thick. Mine came out the consistency of baby food… but it was delicious baby food. You could also add a splash of coconut milk to thin it out, too.


Kiwi's Lentil Stew and Whole Wheat Naan

Kiwi’s Spicy Lentil Stew

I was able to throw this together using a bunch of stuff I had hanging out in my cupboards! I’ve had lentils in there for what seemed like forever and I needed an excuse to use them up.

This stew is inspired by the flavours of tikka masala, but with a few less tomatoes and a lot more chicken stock. Feel free to adjust the spices to your taste!

 

Kiwi's Slow Cooker Spicy Lentil Stew

This stew is inspired by the flavours of tikka masala, but with a few less tomatoes and a lot more chicken stock. Feel free to adjust the spices to your taste! What I love most about crock pot meals is you can literally toss your ingredients inside, turn it on and in a few hours, you'll have a meal that will seem like you slaved over all day. I won't tell if you won't...

Course Main Course, Soup
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes

Ingredients

  • 2 whole chicken breasts use tofu or more lentils if you're meatless
  • 2 tomatoes diced
  • 1 can tomatoes and chilies
  • 3 cups chicken stock if using extra lentils to substitute meat, add an extra cup of stock
  • 1 cup lentils
  • 3 cloves of garlic minced
  • 1 Tbsp ginger grated or in a squeeze paste
  • 1/2 red onion diced
  • salt/pepper to taste
  • 1.5 Tbsp Garam Masala to taste
  • 2 tsp turmeric
  • 1 Tbsp paprika
  • 1 cup frozen peas
  • 1/2 cup coconut milk

Instructions

  1. Throw everything except for the frozen peas and coconut milk into the crockpot on high for 3-4 hours or on low for 6-8hrs.

  2. In the last 30 minutes, take out the chicken and attack the sauce with an immersion blender if you have one, (or you can leave it chunky!) Put the chicken back to shred and add the peas and coconut milk; stirring to combine. Replace the lid and finish cooking time.

  3. Serve in a nice big bowl with a piece of warm naan.

Recipe Notes

Use whatever extra veggies you have around... add some celery or carrots for some extra colour. Maybe even toss in some spinach before serving!


pot pie

Chicken. Pot. Pie.

Three of my favourite things.

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You can top this with whatever biscuit recipes tickles your fancy, but I ended up using the 3-ingredient biscuits from The Big Mans World and it. Was. AWESOME.

Kiwi's Chicken Pot Pie

You can top this with whatever biscuit recipes tickles your fancy, but I ended up using the 3-ingredient biscuits from The Big Mans World and it. Was. AWESOME.

Course Appetizer, Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 lb chicken rubbed with salt and pepper
  • 2 Tbsp unsalted butter
  • 2 Tbsp flour see notes
  • veggies of choice; I used red and yellow onions, carrots, and celery diced
  • 1/2-1 cup chicken or vegetable broth
  • seasonings of choice I added salt, pepper, turmeric and thyme

biscuits

  • 1 cup self rising flour see note
  • 1 cup cheese of choice I love using a mix of cheddar and mozzerella
  • 2/3 cup milk of choice
  • seasonings of choice I love using an Italian blend or chili powder

Instructions

  1. Melt your butter in a large pan over medium heat and add your veggies, cooking until slightly soft; around 5 minutes. Season to taste.

  2. Add your chicken to the pan and cook 3-4minutes on each side; its ok if its not cooked through. It’ll finish cooking in the oven!

  3. Remove the chicken from the pan and set aside.

  4. You can add a little more butter to your pan if you need to and then add the flour. This will thicken up your mixture to a stiff paste. You made a roux! Congrats! DON’T BURN IT.

  5. Let the mixture darken slightly; around a minute, just keep a close watch on it and then slowly add the broth. You’ll notice the roux will almost immediately seize, but keep adding the broth while stirring and it’ll loosen right up again. Continue adding broth until it has reached your desired consistency (depending on the amount of veggies, chicken, whatever, you may need more or less liquid) There’s your filling!

  6. Turn down the heat and bring your filling to a simmer and while its going, cut up the chicken you set aside into bite sized pieces. Add the chicken back to the pan and give it a stir. Turn off the heat and cover it while you make the biscuits to go on top!

To make the biscuits

  1. combine all biscuit ingredients and allow to set for 2 minutes before scooping on top of pot pie

ASSEMBLE!

  1. Use what you have available, take an oven safe bowl, ramekin or casserole dish and add the desired amount of filling (single serve or a whole crowd pleaser!)

  2. top with raw biscuit dough and bake in the oven at 325F for ~25 minutes (depending on what you use!! So if you’re using canned biscuits, follow those instructions instead!)

Recipe Notes

You might be able to use arrowroot or cornstarch to thicken the sauce instead of making a roux, but I haven’t tried! Let me know if you have!

If you don't have self rising flour, make it yourself by mixing together 1 cup all purpose flour + 2t baking powder +1/4t salt

Seriously so easy, I can’t believe I haven’t tried it sooner.

I really hope you like this take on chicken pot pie! Let me know if you’ve tried it and how you might do it differently! I love hearing from you guys <3

 


Stout and Beef Stew

Simple Beef and Stout Stew

It’s Saint Patrick’s Day! Even though I’m Irish, I’m not a huge fan of the holiday. Mostly because its an excuse for people to get obliterated on alcohol and pinch anyone NOT wearing green.

DON’T TOUCH ME. I’M WEARING GREEN.

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Anyway, I figured I’d share with you my favourite beef stew recipe my mom found on the FoodNetwork almost 10 years ago now. You can add potatoes if you want; I sometimes halve or quarter small red potatoes and throw them in, but it’s not necessary.

There’s a small amount of prep that goes into it before putting it in the crock pot, but its totally worth it.

Ingredients:

  • 2lbs stewing beef
  • 3 Tbs oil
  • 2 Tbs flour
  • salt and pepper
  • pinch cayenne
  • 2 large onions, chopped
  • 1 garlic clove, crushed
  • 2 to 3 Tbls ketchup
  • 1 1/4 cups Guinness one 12oz bottle
  • 2 cups large dice carrots
  • sprig of thyme

Directions:

  1. Trim meat of any fat or gristle and cut in 2-inch cubes I purchased already cut stew meat to save time; it’s easy to find in your grocer’s meat department, or you can ask your butcher!
  2. Toss beef with 1 Tbls of the oil
  3. In a small bowl or 1-gallon ziplock bag, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour
  4. Heat remaining 2Tbls oil in a large skillet over high heat. Brown the meat on all sides
  5. Reduce the heat, add the onions, crushed garlic and ketchup to the skillet, cover and cook gently for 5 min
  6. Transfer the contents of the skillet to the crock pot and pour half the Guinness into the skillet
  7. Bring Guinness to a boil and stir to dissolve the carmelized meat juices in the pan
  8. Pour over meat in the crock pot, along with the remaining Guinness
  9. Add the carrots and thyme. Stir and adjust seasonings
  10. Cover and simmer in the crock-pot for about 4 or 5 hours on high or 7 to 8 on low

You can serve this on top of mashed potatoes or cauliflower, dip some brown bread into it or do what I’m doing and top it with some Guinness cheese crisps!!


I hope you love this easy stew as much as my family does! Let me know if you try it and how you like it!