olive oil 1/2 onion, minced 1 carrot, diced 1 stalk celery, minced 1 1/2 tsp curry powder 3 small cinnamon sticks 2 bay leaves 1 tsp whole cloves 1/2 tsp pepper salt 7 cups chicken stock 7 oz. tomato paste 2 tbsp almonds 3/4 cup heavy cream Heat 1 tbsp olive oil in a dutch… Continue reading Curried Tomato Soup
Author: David
Family Favourite Chicken Enchiladas (use leftover chicken)
1/3 lb monterey jack cheese, grated 5 oz. farmer cheese, grated 1/3 cup black olives, pitted, diced 2 1/2 cups cooked chicken, shredded (use leftover chicken from making stock) 1 cup iceberg lettuce, shredded 4 large flour tortillas salt and pepper 1/2 cup hot salsa 1 avocado, sliced 1/4 cup sourcream Preheat the oven to 350… Continue reading Family Favourite Chicken Enchiladas (use leftover chicken)
Pan-fried Potato Cakes with Cheesy Sauce
flour salt, cayenne 1 egg, beaten olive oil butter 2 cups potatoes, coarsely shredded 1 scallion, minced 5 tbsp sunflower seeds, shelled butter panko 1/2 cup milk 1/2 cup cheddar cheese, shredded Combine 1/4 cup flour, 1/2 salt, egg, potatoes, scallion, and 3 tbsp sunflower seeds. Shape into 4 patties and dredge with panko. In… Continue reading Pan-fried Potato Cakes with Cheesy Sauce
Potage Bonne Femme
2 tbsp olive oil 1 onion, minced 8 garlic cloves, crushed 3 lb russet potatoes, peeled, cut to 1/4 inch cubes 1/3 cup heavy cream 1 cup light beer 7 cups chicken stock 1 tsp dry rosemary 1 tsp dry thyme salt pepper 4 slices french bread, toasted, crust removed 4 oz. gruyere, sliced thin… Continue reading Potage Bonne Femme
Herbed Marinated Mushrooms
1 lb small whole mushrooms 1 cup of chicken stock 1 cup dry white wine 1/4 cup white vinegar 1/4 cup olive oil 2 scallions, minced 2 cloves garlic, crushed 1/4 tsp dry rosemary 1/4 tsp dry marjoram 1/4 tsp dry thyme 1/4 tsp dry oregano 1 bay leaf 4 peppercorns 1 tsp salt Combine… Continue reading Herbed Marinated Mushrooms
Stuffed Courgette for Two
1 zucchini salt 3 tbsp feta, crumbled 2 tbsp gruyere, grated 2 tsp flour 1 tbsp fresh dill, minced 1 garlic clove, crushed 1/2 tsp pepper breadcrumbs butter Cook the zucchini and boiling salted water for 10 minutes. Drain and let cool. Preheat broiler. Slice the zucchini in half lengthwise and scoop out the seeds.… Continue reading Stuffed Courgette for Two
Potato and Frankfurter Bake
1/4 onion, minced butter 1 tbsp flour salt and pepper 2/3 cup milk 3/4 cup old cheddar cheese, grated 2 tbsp parsley, minced 2 tsp mustard 4 frankfurters, sliced diagonally 4 medium potatoes, peeled Boil the potatoes until tender about 15-25 minutes. Slice them. Preheat the oven to 350 F. Melt 1 tbsp of butter… Continue reading Potato and Frankfurter Bake
Sauerkraut Soup
5 slices bacon, diced 1 small onion, minced 2 lb sauerkraut, drained 3 medium potatoes, peeled, grated 4 frankfurters, sliced on a slant 1 1/2 qts beef stock 1 1/2 tbsp tomato paste 2 tsp paprika salt and pepper 3 tbsp fresh dill, minced redwine 1 cup baked ham, coarsely chopped sourcream In a dutch… Continue reading Sauerkraut Soup
Cheese and Bacon Soup
6 slices bacon, diced 1 small onion, minced 1 stalk celery, minced 1/4 cup parsley, minced 1/2 cup rolled oats salt and pepper 5 cups chicken stock 1 cup cheddar cheese, grated 1/4 cup milk cayenne Heat a dutch oven and add the bacon. Fry until beginning to crisp. Add the onion and saute until… Continue reading Cheese and Bacon Soup
Cauliflower Soup with Roasted red pepper
2 tbsp butter 1/2 onion, minced 2 garlic cloves, crushed 1 head of cauliflower, cut into florets 2 1/2 cups chicken stock 1/2 tsp cayenne salt 1 cup light cream 1 red pepper In a dutch oven, melt the butter and add the onion. Saute until tender. Stir in the garlic and the cauliflower. Cover… Continue reading Cauliflower Soup with Roasted red pepper