Month: January 2014

This Pepperoni Tastes Like…Wood?

This stew originated as a recipe from www.cookinglight.com, but has been adapted over time and made our own. Although we frequently can get great chorizo from our friends at Ratinaud, we love the taste that Chris Brothers’ pepperoni adds to the soup. Naturally-smoked, it actually makes us feel like our stew has been cooked over a real wood fire.

For the original, search Chickpea-Kale Stew with Chorizo at www.cookinglight.com

For our version, here’s how we changed it:

15ml/1 T olive oil
3 large onions, diced
6 cloves garlic, minced
2oz/60g Chris Brothers pepperoni, diced
Stems of one large bunch of kale, reserve and chop the leaves

Cook these ingredients til soft.

Then add

3c/750 ml cooked chickpeas with liquid (we precook without salt and freeze in tubs)
3c/750ml unsalted turkey broth (again, we make homemade and freeze whenever we roast…anything)
Kale leaves
1t/10ml oregano

Bring to simmer, cover, and stir occasionally for 30 minutes.

Delicious!

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How Can We Use this for Lunch?

January is a time of renewal in our family – and frugality of a multitude of sorts. Most of us who aren’t already abstainers (shout out to the in-laws) give up “the drink”. We also usually get back on the horse (or treadmill, bike, road, pool, or trail) if we have been lax of late. In our house we’ve decided to take a tip from our old East Lynn Danforth friends and try not to spend money on non-essentials as well. We were inspired when the Daughter and Son and their loves showed up with a plethora of handmade and homemade things at Christmas.

It calls to mind an old poem, really words to live by in this consumerist age:

Use it up
Wear it out
Make it do
Or do without

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On that note, our lunch quest was, “what have we got in the house to eat that doesn’t require going out for supplies?”

We made this awesomely delicious pasta:

For two:

Cook 1c/250ml multicolour veg pasta according to package directions.

Meanwhile, dice 2 very ripe tomatoes (ok, ours were VERY ripe) and 1/2 head of broccoli, stems and florets (or either)

Drain a can of salmon.

Chop up a hot pickled pepper languishing alone in its jar (clean and save jar for next year’s canning).

Dig out that 30g/1oz end of herbed goat cheese from the fridge.

Chop a couple of anchovies.

When the pasta is done, strain it. Put the pot back on the stove and dump in the other ingredients except salmon. Stir until the cheese melts in, then add the pasta and the salmon, quickly mixing to coat.

Give thanks for leftovers and good things hiding in the fridge!

What Can You Put in a Pancake?

Well, we managed to get shoveled out after a huge winter storm (thanks Paul, for the plow!) and over to the Parents’ house yesterday to deliver…the Internet! Mom and Dad are easing into the digital age.

This morning all is right with the world – no quakes or anything. So we are continuing on our journey of “use up stuff left in the cupboards and freezer from the holidays”. This morning’s version: Mincemeat Pancakes. We’ve put all sorts of things in pancakes – apple chunks, blueberries, shredded carrots… We’re not talking about things wrapped in pancakes, or piled on top of pancakes (sorry, crèpes and blinis), but actually incorporated into the pancakes. These turned out deliciously cakey and spicy, perfect with just a little maple syrup.

For 6 pancakes…

In a medium bowl combine 3/4 c or 185 ml whole wheat flour with 1T or 15 ml baking powder. Make a well in the centre. Into this put 1 egg, 3/4 c or 185 ml leftover mincemeat, 2 T or 30ml canola oil or melted butter, and 1 c or 250 ml milk.

Cook on a buttered griddle or frypan at 350F, turning as the edges dry and bubbles begin to appear.

Serve with maple syrup and watch others wonder what the secret ingredient could be.

Live gratefully!

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Stormy Day Chowder

We’ve been under a blizzard warning today and haven’t even ventured outside. Here on the east coast we know what to do during stormy weather – keep calm and make soup! The key to managing when roads are impassable is to have a good stock of staples on hand at all times. Had we lost power, we might have subsisted on tuna, or peanut butter, or dozens of other “in a pinch” choices. But this time we were fortunate to just have to hunker down and keep warm.

Our easy, delicious chowder was made from ingredients we always have on hand: frozen fish fillets, potatoes, onions, carrots, celery, and a few other flavours.

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For two:

Place 240g/8oz fillets on a plate to thaw enough to safely dice. Meanwhile…

Dice:
1 peeled potato
1 medium onion
1 peeled carrot
1 stalk celery

Bring to boil and simmer in 250ml/2c water until tender.

Add diced fish and:

2 bottled or canned anchovies, chopped
2 ml pepper

Simmer until fish is cooked and will flake.

Add:

1 can evaporated skim milk

Heat through and enjoy with crackers or whole meal bread. We did!