I've been on a bit of a roll with soup lately. My old crock pot unfortunately died, and we picked up a new one...so of course, I've been inspired to use it!
Overnight I made a delicious crock pot soup, and I'm happy to share the recipe here! It's gluten-free, and dairy-free. It's got a subtle hint of cinnamon and is absolutely belly and heartwarming.
Butternut Squash Soup
4 cups chicken broth
1 butternut squash: peeled, seeded, and diced (pieces don't have to be of equal size)
2 carrots, diced
1 large yam, peeled, and diced
1 yellow onion, diced
2 tablespoons coconut oil
1 tablespoon cinnamon
salt and pepper, to taste
Simple ingredients! Just dump them all in a Crock Pot, stir, and cook on low for 8-10 hours. Once finished, blend up with a hand blender.
Enjoy!
Showing posts with label Hearty Meals. Show all posts
Showing posts with label Hearty Meals. Show all posts
Thursday, May 1, 2014
Thursday, January 16, 2014
Crock-Pot Mango Coconut Chicken Curry
Absolutely delicious, and a wonderful lunch to bring to work! This makes a crock-pot full!
Ingredients:
12 boneless, skinless chicken thighs
1 tablespoon coconut oil (if you don't have this, go ahead and use butter)
1 can coconut milk
2 cups diced carrots
1 zucchini, quartered, then diced
2 tomatoes, diced
2 mangos, skinned and diced
2 bell peppers, colours of your choice, diced
1 1/2 tbsp medium curry powder
1 tbsp grated ginger
1/4 cup cilantro (I used freeze dried)
1 tbsp cumin
1 tsp onion powder
salt, and pepper to taste
Instructions:
Toss it all in your crock-pot or slow cooker, and stir.
Cook on low for 9 hours. No need to stir!
Ingredients:
12 boneless, skinless chicken thighs
1 tablespoon coconut oil (if you don't have this, go ahead and use butter)
1 can coconut milk
2 cups diced carrots
1 zucchini, quartered, then diced
2 tomatoes, diced
2 mangos, skinned and diced
2 bell peppers, colours of your choice, diced
1 1/2 tbsp medium curry powder
1 tbsp grated ginger
1/4 cup cilantro (I used freeze dried)
1 tbsp cumin
1 tsp onion powder
salt, and pepper to taste
Instructions:
Toss it all in your crock-pot or slow cooker, and stir.
Cook on low for 9 hours. No need to stir!
Sunday, October 20, 2013
Perfect Pork Loin Rub
If you haven't already discovered this, Costco sells the BEST pork loins. They come in packs of 5 or 6 in the fresh meat section, so you can pack them up and freeze them, cooking only one at a time.
Tonight I made a perfect pork loin rub, adapted from an online recipe I found to accommodate my allergies. It's sweet, with a hint of heat that can be adjusted by the amount of crushed peppers you add! This recipe is enough for one pork loin.
I rubbed this mixture onto the pork loin only minutes before wrapping in tin foil and baking at 350 degrees for 50 minutes.
Enjoy!
Ingredients: (I measured very loosely, so play a little with this recipe to develop your favourite blend!)
1 tbsp brown sugar
1/2 tsp coarse black pepper
1/2 tsp Himalayan salt
1/2 tsp ground ginger
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/8 tsp thyme
Shake it up! Rub it on!
Tonight I made a perfect pork loin rub, adapted from an online recipe I found to accommodate my allergies. It's sweet, with a hint of heat that can be adjusted by the amount of crushed peppers you add! This recipe is enough for one pork loin.
I rubbed this mixture onto the pork loin only minutes before wrapping in tin foil and baking at 350 degrees for 50 minutes.
Enjoy!
Ingredients: (I measured very loosely, so play a little with this recipe to develop your favourite blend!)
1 tbsp brown sugar
1/2 tsp coarse black pepper
1/2 tsp Himalayan salt
1/2 tsp ground ginger
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/8 tsp thyme
Shake it up! Rub it on!
Thursday, September 19, 2013
Creamy Curried Potatoes and Swiss Chard
I am all about the Thai curry. It makes me feel all warm and fuzzy inside, like I'm tucked underneath the covers with a burning fireplace in the background. I have no idea why this image comes to mind...it's totally not what I'm sure most people think of when they eat Thai food. It's just...comforting!
Tonight I made a wonderful and SUPER EASY side dish that takes very little preparation.
Read what Super Foods Magazine had to say about Swiss Chard!
Ingredients:
Approx 20 baby red potatoes, sliced
2 leaves (and stems!) of swiss chard, roughly chopped
1/2 small yellow onion, chopped
1 cup coconut milk
1 1/2 tablespoon green curry paste
1 tablespoon coconut oil
Add the coconut oil to a large pan, and heat for a minute or two on medium heat.
Add the potatoes and onion and stir occasionally for the next 10 minutes.
Add the coconut milk, and continue to stir occasionally for 5-10 minutes, or until most of the coconut milk has been absorbed.
Add the curry paste, and swiss chard. Cover.
Once the swiss chard is tender (about 5 minutes), you'll be done! Season with S&P!
Tonight I made a wonderful and SUPER EASY side dish that takes very little preparation.
Read what Super Foods Magazine had to say about Swiss Chard!
Ingredients:
Approx 20 baby red potatoes, sliced
2 leaves (and stems!) of swiss chard, roughly chopped
1/2 small yellow onion, chopped
1 cup coconut milk
1 1/2 tablespoon green curry paste
1 tablespoon coconut oil
Add the coconut oil to a large pan, and heat for a minute or two on medium heat.
Add the potatoes and onion and stir occasionally for the next 10 minutes.
Add the coconut milk, and continue to stir occasionally for 5-10 minutes, or until most of the coconut milk has been absorbed.
Add the curry paste, and swiss chard. Cover.
Once the swiss chard is tender (about 5 minutes), you'll be done! Season with S&P!
Wednesday, May 29, 2013
Thai Red Curry Paste
A little while ago I posted a recipe for Thai Green Curry Paste. Here's the sequel: Thai Red Curry Paste. The main difference is in the pepper base. This recipe uses hot red Thai chiles which accounts for the red(der) colour!
This is a spicy recipe! Now, everyone rates spicy differently, but I truly think this would sit at the "Medium" scale in a Thai restaurant. Want less spice- use less chiles...more- use more chillies!
Red Curry is fantastic served with yam, cauliflower, yellow bell peppers, and your choice of protein!
As always, this recipe is gluten-free and dairy-free!
This recipe will make enough for 8-10 large curries.
Homemade Thai Red Curry Paste
17 to 20 (2- to 3-inch-long) dried hot red Thai chiles, halved and seeds discarded
4 teaspoons ground coriander
2 lemongrass stalks (tender inside only)
1 teaspoon whole black peppercorns
4 teaspoons chopped ginger
6 (4-inch-long) fresh Kaffir lime leaves
2 tablespoons chopped cilantro roots and stems
5 small shallots, chopped
2 green jalapeño peppers, chopped
2 teaspoons shrimp paste (available at South China Market on Granville Island) (I also read that you can sub this for 1 tsp salt if you're a vegetarian...no guarantees though)
Soak dried red chiles in water about 10 minutes. Blend all ingredients using a blender or a hand blender (hand blender is more effective).
Once it's all blended together, store in the fridge for up to a week. You can also separate the recipe into individual curry servings- store these in ziplock bags in the freezer and just pop them into the pan when you're ready to use!
To make the curry:
Saute half a yellow onion in coconut oil.
Add diced chicken thighs (or your choice of meat or seafood). Cook until no longer pink inside.
Add diced veggies of your choice....really, whatever you want.
Add a generous dollop of this curry paste along with one can of coconut milk (I use Aroy-D--no binders or thickeners).
Cook until veggies are tender. Voila!
This is a spicy recipe! Now, everyone rates spicy differently, but I truly think this would sit at the "Medium" scale in a Thai restaurant. Want less spice- use less chiles...more- use more chillies!
Red Curry is fantastic served with yam, cauliflower, yellow bell peppers, and your choice of protein!
This recipe will make enough for 8-10 large curries.
Homemade Thai Red Curry Paste
17 to 20 (2- to 3-inch-long) dried hot red Thai chiles, halved and seeds discarded
4 teaspoons ground coriander
2 lemongrass stalks (tender inside only)
1 teaspoon whole black peppercorns
4 teaspoons chopped ginger
6 (4-inch-long) fresh Kaffir lime leaves
2 tablespoons chopped cilantro roots and stems
5 small shallots, chopped
2 green jalapeño peppers, chopped
2 teaspoons shrimp paste (available at South China Market on Granville Island) (I also read that you can sub this for 1 tsp salt if you're a vegetarian...no guarantees though)
Soak dried red chiles in water about 10 minutes. Blend all ingredients using a blender or a hand blender (hand blender is more effective).
Once it's all blended together, store in the fridge for up to a week. You can also separate the recipe into individual curry servings- store these in ziplock bags in the freezer and just pop them into the pan when you're ready to use!
To make the curry:
Saute half a yellow onion in coconut oil.
Add diced chicken thighs (or your choice of meat or seafood). Cook until no longer pink inside.
Add diced veggies of your choice....really, whatever you want.
Add a generous dollop of this curry paste along with one can of coconut milk (I use Aroy-D--no binders or thickeners).
Cook until veggies are tender. Voila!
Sunday, October 14, 2012
Chicken Soup for the Soul With a Cold
Last Tuesday I came down with a horrendous cold. They're just so inconvenient, you know? It's putting a serious hamper on my daily activities and production levels!
Since I've been sick, I've been eating Campbell's Chicken and Rice soup like it's going out of style- but I knew there was nothing better for me than homemade.
So tonight- that was my project!
I adapted a recipe from Canadian Living- but it didn't have an essential "get better" ingredient that I wanted to throw in there- GINGER!
Here's my recipe:
Chicken Soup for the Soul With a Cold
*this recipe makes a whole lot of soup- so be ready to put some in the fridge or freezer if you can't finish it all.
3 tbsp extra virgin olive oil
6 boneless, skinless chicken thighs
1 medium yellow onion
4 ribs celery, diced
2 carrots, diced
4 small yukon gold potatoes- peeled and diced
1/2 yam, peeled and diced
1 tbsp dried thyme (use fresh if you have it!)
3 sprigs fresh parsley, diced (I had some in my garden-- use dried if you only have that)
salt and pepper to taste
5-6 cups reduced sodium gluten-free chicken broth
1/2 cup rinsed jasmine rice
1.5 inch piece of ginger root, peeled and cut into very small pieces
Heat olive oil in your largest pot--you will use only this pot for the soup.
Brown chicken thighs over medium heat.
Once browned, remove from pot- chop into small pieces and set aside for later.
Add onion and celery to the pot.
Saute for 2 minutes.
Add carrots, potato, yam, thyme, parsley, ginger, salt, and pepper.
Saute for 3 minutes.
Return chicken to pot.
Stir in broth and 4 cups water.
Bring to a boil- simmer for 5 minutes.
Stir in rice.
Cover, and cook until rice is soft- approximately 15 minutes.
YUMMY!
Since I've been sick, I've been eating Campbell's Chicken and Rice soup like it's going out of style- but I knew there was nothing better for me than homemade.
So tonight- that was my project!
I adapted a recipe from Canadian Living- but it didn't have an essential "get better" ingredient that I wanted to throw in there- GINGER!
Here's my recipe:
Chicken Soup for the Soul With a Cold
*this recipe makes a whole lot of soup- so be ready to put some in the fridge or freezer if you can't finish it all.
3 tbsp extra virgin olive oil
6 boneless, skinless chicken thighs
1 medium yellow onion
4 ribs celery, diced
2 carrots, diced
4 small yukon gold potatoes- peeled and diced
1/2 yam, peeled and diced
1 tbsp dried thyme (use fresh if you have it!)
3 sprigs fresh parsley, diced (I had some in my garden-- use dried if you only have that)
salt and pepper to taste
5-6 cups reduced sodium gluten-free chicken broth
1/2 cup rinsed jasmine rice
1.5 inch piece of ginger root, peeled and cut into very small pieces
Heat olive oil in your largest pot--you will use only this pot for the soup.
Brown chicken thighs over medium heat.
Once browned, remove from pot- chop into small pieces and set aside for later.
Add onion and celery to the pot.
Saute for 2 minutes.
Add carrots, potato, yam, thyme, parsley, ginger, salt, and pepper.
Saute for 3 minutes.
Return chicken to pot.
Stir in broth and 4 cups water.
Bring to a boil- simmer for 5 minutes.
Stir in rice.
Cover, and cook until rice is soft- approximately 15 minutes.
YUMMY!
Tuesday, June 5, 2012
Pulled-Pork- The Easiest Recipe You'll Ever Make.
After my honey kept bugging me to make pulled pork, I finally decided to get down and try it. I don't know any meat-eater that doesn't like pulled pork. I discovered a recipe that, frankly, is the easiest thing I've ever made. I'd love to pretend I laboured for hours to make such a delicious dish- but honestly, it's absolutely painless- and absolutely delicious.
You will need a slow cooker, aka. Crock Pot. I've got a fantastic orange and brown 70's style Crock Pot that I picked up at a garage sale before I moved out for College years ago.
Ingredients:
1 boneless pork shoulder
A bottle of your favourite BBQ Sauce- I used Amazing Dad's Original BBQ Sauce- It's GF and organic!
2 medium yellow onions
1 cup ginger ale
Instructions:
Slice up your yellow onions into large pieces. Put the pieces of one onion on the bottom of the slow cooker.
Add in your pork shoulder
Put the pieces of the other onion on the top of the pork.
Pour 1 cup ginger ale over the mix.
Cover, and cook on low for 8-10 hours.
After 8-10 hours the pork should easily be falling apart.
Drain all the liquid, and then take 2 forks to tear apart the meat. It's so much easier than I thought it would be. All the fat has been melted off and was drained with the liquid.
Add in a generous amount of BBQ sauce and stir- the pork is cooked at this point, so you can test and see if you added enough BBQ sauce. Add as much to your liking- but know you can also add more to your sandwich if you decide to later. I like to use less, and add more if needed later.
Cook on high for an additional 1-2 hours- stirring every half hour or so.
This recipe takes absolutely no effort, but it does take time. Make sure to plan accordingly!
You will need a slow cooker, aka. Crock Pot. I've got a fantastic orange and brown 70's style Crock Pot that I picked up at a garage sale before I moved out for College years ago.
Ingredients:
1 boneless pork shoulder
A bottle of your favourite BBQ Sauce- I used Amazing Dad's Original BBQ Sauce- It's GF and organic!
2 medium yellow onions
1 cup ginger ale
Instructions:
Slice up your yellow onions into large pieces. Put the pieces of one onion on the bottom of the slow cooker.
Add in your pork shoulder
Put the pieces of the other onion on the top of the pork.
Pour 1 cup ginger ale over the mix.
Cover, and cook on low for 8-10 hours.
After 8-10 hours the pork should easily be falling apart.
Drain all the liquid, and then take 2 forks to tear apart the meat. It's so much easier than I thought it would be. All the fat has been melted off and was drained with the liquid.
Add in a generous amount of BBQ sauce and stir- the pork is cooked at this point, so you can test and see if you added enough BBQ sauce. Add as much to your liking- but know you can also add more to your sandwich if you decide to later. I like to use less, and add more if needed later.
Cook on high for an additional 1-2 hours- stirring every half hour or so.
This recipe takes absolutely no effort, but it does take time. Make sure to plan accordingly!
Sunday, April 22, 2012
What do I do with that chicken!?
This post is the first of a couple that I'm going to make today, and it deals with the question above.
When you're stuck for dinner, one popular thing to do is to pick up one of those supermarket roasted chickens, right? I recently did this last week for my if-i-get-even-slightly-hungry-i-think-the-world-is-going-to-end boyfriend, who truly thought he would die if he didn't mean now. So, I went out and bought a chicken.
If you're like me, I don't really like tearing it apart. I go straight for the goods. The chicken breasts on top.
Once those are gone it's definitely a bit of work to get the rest.
So what do I do with that chicken carcass!?
The answer: SOUP!
As I posted before, soup is so rewarding. I really should make it more often.
Here's my (loose) recipe for Supermarket Roasted Chicken Leftovers Soup:
Ingredients:
Chicken carcass with meat/skin/bones/all that's leftover from the pickings.
Water
1.5 medium yellow onions
Several garlic chives
Coarse Sea Salt
Rosemary
Oregano
Peppercorns
1.25 cup (approx), cooked jasmine rice
One long skinny leek- sliced thinly.
4 small/medium carrots- sliced thinly.
Put chicken carcass, bones/skin/everything, into a very large pot. Cover with water, and bring to a boil.
Once boiling, add 1.5 medium yellow onions cut into 1/4s.
Add 2 tbsp sea salt, 1 tsp rosemary, 1 tsp oregano, and 1 tbsp peppercorns.
Boil boil boil!!!
Add a small handful of garlic chives.
Boil boil boil!!!
(I boiled for over an hour. Up to you. The longer, the better, in my opinion)
Strain everything from the pot, into another large pot so all the liquid and solids are separate.
Time to sort the junk from the good stuff.
Pick out all the pieces of chicken, and discard skin, bones, cooked onions and chives, and other unidentifiables.
Add the good stuff (chicken pieces) to the liquid and put on medium heat.
Add leek, carrots and rice.
Season with salt and pepper to your taste.
Cook until the carrots can be pierced with a fork.
Enjoy!
When you're stuck for dinner, one popular thing to do is to pick up one of those supermarket roasted chickens, right? I recently did this last week for my if-i-get-even-slightly-hungry-i-think-the-world-is-going-to-end boyfriend, who truly thought he would die if he didn't mean now. So, I went out and bought a chicken.
If you're like me, I don't really like tearing it apart. I go straight for the goods. The chicken breasts on top.
Once those are gone it's definitely a bit of work to get the rest.
So what do I do with that chicken carcass!?
The answer: SOUP!
As I posted before, soup is so rewarding. I really should make it more often.
Here's my (loose) recipe for Supermarket Roasted Chicken Leftovers Soup:
Ingredients:
Chicken carcass with meat/skin/bones/all that's leftover from the pickings.
Water
1.5 medium yellow onions
Several garlic chives
Coarse Sea Salt
Rosemary
Oregano
Peppercorns
1.25 cup (approx), cooked jasmine rice
One long skinny leek- sliced thinly.
4 small/medium carrots- sliced thinly.
Put chicken carcass, bones/skin/everything, into a very large pot. Cover with water, and bring to a boil.
Once boiling, add 1.5 medium yellow onions cut into 1/4s.
Add 2 tbsp sea salt, 1 tsp rosemary, 1 tsp oregano, and 1 tbsp peppercorns.
Boil boil boil!!!
Add a small handful of garlic chives.
Boil boil boil!!!
(I boiled for over an hour. Up to you. The longer, the better, in my opinion)
Strain everything from the pot, into another large pot so all the liquid and solids are separate.
Time to sort the junk from the good stuff.
Pick out all the pieces of chicken, and discard skin, bones, cooked onions and chives, and other unidentifiables.
Add the good stuff (chicken pieces) to the liquid and put on medium heat.
Add leek, carrots and rice.
Season with salt and pepper to your taste.
Cook until the carrots can be pierced with a fork.
Enjoy!
Wednesday, March 21, 2012
Shepherd's Pie
Shepherd's Pie is a good old English dish. I've had it too many times to count and you can customize it by adding or subtracting any veggies you'd like. Add peas, corn, or broccoli if you so desire. This dish can also be made with lamb, but there was no fresh ground lamb available to me- so I went with beef! You can also double up the potatoes if you like a nice, thick layer of potatoes on top.
My family always ate it with ketchup...so I added ketchup on top when I served it. This is up to you...it's also delicious just on it's own!
The trick is to keep sampling till you have the seasonings JUST right :)
Sauce:
1.5 cups Almond Milk
1.5 tablespoons Gluten-Free Flour Mix (use a blend...there are several recipes online)
2 Leeks- chopped into 1/2 cm strips
1/2 tsp dried Thyme
1/4 tsp dried Rosemary
1/4 salt
1/2 tsp garlic powder
1/2 cup red wine
Filling:
2 tbsp olive oil
1 pkg ground beef
1/2 tsp salt
1/4 black pepper
1 pkg brown mushrooms, quartered (or more if you love mushrooms!)
1 large red bell pepper chopped
30 baby carrots cut in half
1 small cauliflower, broken into florets
1/2 cup Chicken Stock (look for gluten-free!!!)
1 pkg baby red potatoes (or more!)
FOR SAUCE:
Combine milk and flour in blender. Blend at high speed for 30 seconds.
Heat a large saucepan over medium heat, add leeks, thyme, rosemary, salt, and 2 tbsp water.
Steam-saute until leeks are lightly browned.
Stir in the garlic powder, wine, and reduce liquid by half.
Gradually add milk mixture until sauce is smooth. Don't allow to boil!
FOR POTATOES:
Boil potatoes until soft.
Strain and return to pot.
Add 4 tbsp olive oil.
Mash, with skins.
Season to taste with salt and pepper.
FOR FILLING:
Preheat oven to 375. Heat the oil in a large skillet over medium-high heat.
Season beef with salt and pepper, and cook until browned.
Add the vegetables and stock.
Stir.
Cover and cook for 8 minutes.
Transfer mixture to a large casserole dish.
Spoon mashed potatoes evenly over the mixture.
Bake for 45 minutes.
Remove, and let sit for 10 minutes.
Serve with any extra topping you'd like:
Ketchup!
Hot Sauce!
Melt some cheese or faux cheese on top!
More wonderful recipes in this book:
My family always ate it with ketchup...so I added ketchup on top when I served it. This is up to you...it's also delicious just on it's own!
The trick is to keep sampling till you have the seasonings JUST right :)
Sauce:
1.5 cups Almond Milk
1.5 tablespoons Gluten-Free Flour Mix (use a blend...there are several recipes online)
2 Leeks- chopped into 1/2 cm strips
1/2 tsp dried Thyme
1/4 tsp dried Rosemary
1/4 salt
1/2 tsp garlic powder
1/2 cup red wine
Filling:
2 tbsp olive oil
1 pkg ground beef
1/2 tsp salt
1/4 black pepper
1 pkg brown mushrooms, quartered (or more if you love mushrooms!)
1 large red bell pepper chopped
30 baby carrots cut in half
1 small cauliflower, broken into florets
1/2 cup Chicken Stock (look for gluten-free!!!)
1 pkg baby red potatoes (or more!)
FOR SAUCE:
Combine milk and flour in blender. Blend at high speed for 30 seconds.
Heat a large saucepan over medium heat, add leeks, thyme, rosemary, salt, and 2 tbsp water.
Steam-saute until leeks are lightly browned.
Stir in the garlic powder, wine, and reduce liquid by half.
Gradually add milk mixture until sauce is smooth. Don't allow to boil!
FOR POTATOES:
Boil potatoes until soft.
Strain and return to pot.
Add 4 tbsp olive oil.
Mash, with skins.
Season to taste with salt and pepper.
FOR FILLING:
Preheat oven to 375. Heat the oil in a large skillet over medium-high heat.
Season beef with salt and pepper, and cook until browned.
Add the vegetables and stock.
Stir.
Cover and cook for 8 minutes.
Transfer mixture to a large casserole dish.
Spoon mashed potatoes evenly over the mixture.
Bake for 45 minutes.
Remove, and let sit for 10 minutes.
Serve with any extra topping you'd like:
Ketchup!
Hot Sauce!
Melt some cheese or faux cheese on top!
More wonderful recipes in this book:
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