Category: Cooking

Not the Same Old Soup

Turkey soup…again?

Our quest to find as many ways as possible to use our roast turkey had to include soup, of course. But this week’s version took a turn for the tasty! In addition to onion, garlic, carrot and mushrooms, we added in a thumb-sized chunk of ginger, julienned. Just the thing for fighting off the bug that has been going around (and finally caught us). We finished it off with the stock we made from our turkey carcass, some leftover turkey, and tipped in a good handful each of short grain brown rice and red lentils.

It simmered into a thick, hearty consistency that doesn’t taste like the same old turkey soup at all – and warmed us for our excursion out into the rainy world.

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Turkey for a Chili Day

We roasted a turkey on Wednesday, and set a challenge for ourselves – use it as many ways as possible, given that there are only two of us now, without getting that, “oh, no, turkey again?” feeling.

Of course we started with the roast dinner, and then the possibly predictable hot turkey sandwich. Next, a lunch salad of mixed greens, turkey, dried cranberries, dressed with a spicy Dijon vinaigrette. Having been felled by the crazy cold/flu that is going around, something spicy and comforting was in order, and this turkey chili was just the ticket. It also had the advantage of using up some of the beans and veg we had put up in the freezer.

At 88 cents a pound, this little bird is working wonders for our grocery budget.

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What to Eat for Winter's Last Hurrah

The calendar SAYS it’s spring, but the wild weather we’ve been having here on the east coast sure doesn’t seem like it. Somewhere between “the best defense is a good offense” and “if you can’t beat ’em, join ’em”, we came up with last night’s dinner idea.

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On the table in a couple of hours, while we watched the freezing rain coating the trees outside: Apple braised veal shank with roasted winter vegetables. We started with some delicious veal shank from Halifax’s Seaport Market. Four servings meant we would have leftovers for today’s lunch.

After browning the shanks in olive oil, we put them aside on a plate and added a sliced onion, a sliced clove of garlic, and a stalk of celery to the pan, stirring until translucent. At the same time, we reconstituted a package of wild dried mushrooms in 1-3/4c boiling water and 1/4c or 60ml apple brandy in a heatproof measuring cup. 2c/500ml of apple slices went in next, along with 1c/250ml of sliced fresh mushrooms, and the reconstituted fungi and their broth. A sprinkle of tarragon and nutmeg rounded out the flavour.

We nestled the shanks in the vegetable mix, and covered it in preparation for the next step.

Meanwhile, in a separate casserole dish, we put a carrot, a small turnip, and some sweet potato, roughly chunked. This was tossed with dried rosemary, and 2T/30ml each of olive oil and maple syrup.

Everything went into a 350F oven for the remainder of the 2 hours. The meat was strictly “do not disturb”, but we stirred the veg about 3 times.

Our conclusion? Winter WILL go away eventually, but until then, we will stave off the chill with one last go at some of our favourite winter recipes.
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Comfort = Grammy Food

Storm of the year! Here we are, having been tested by snow, ice and wind. Fortunately so far all is intact, we have heat and light, and we have managed to clear a path to the road.

What made us leave our walk-to-the-subway-and-avoid-the-elements existence? Who knows. But the call of this land is strong and the battle of the wind and water seems to actually strengthen our pioneer spirit. What we do know, is that the pioneers knew sustenance when they saw it. Our Grammy was a comfort food expert, and she always made us feel better by serving this: onion gravy pork chops with mashed potatoes and veg (any veg!)

Travel safely wherever you are, and honour your grandmothers. They’re worth it. And while you’re at it, learn to cook the favourite thing they make. Someday you’ll need it.

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Our Salad had "Taginessence"

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It snowed overnight, which we suppose is Mother Nature having the last laugh after we were so excited at yesterday’s promise of spring. We’re fighting back, though, by having a lunchtime salad that combines the flavours of a winter Tagine with the crunchy green-ness of spring.

On a bed of greens, we added celery slices and chopped up last night’s leftover lamburgers. The dressing consisted of balsamic vinegar, olive oil, and maple Dijon mustard from Kozlik’s. To top it off, some feta, raisins, and pine nuts gave us a salty-sweet finish with just the right spiciness.

Our Grill is on the Lam(b)

Yesterday Mother Nature gave us a peek into springtime, with bare lawns, sunshine, and temperatures above the freezing mark. We knew the forecast was for snow, so after a long walk, we wanted to take advantage of this temperate turn of events while it lasted.

On the grill: lamb burgers – topped with feta cheese, a little corn relish, and some Dijon, with a green side salad to make sure it really felt like spring!

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Into the Inky Blackness We Go

The days are getting longer, and yet it gives us an increasing perspective on the night. When we leave for work in the dark, and arrive home in the dark, it is hard to appreciate that time when the indigo sky highlights the trees and there is a time of beautiful contrast.

On the “official” first day of spring, we had the trifecta of indigo light, wind, and waving trees. In celebration, dinner consisted of an inky squid pasta, combined with the season’s veg…celery, carrot, onion, hothouse pepper, and some Altantic salmon. It was a great combo that fed our tummies and souls.

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The Feast Continues – Saints be Praised

Our family traditional dinner for St. Patrick’s Day is corned beef and cabbage – or more colloquially, “boiled dinner”. And the feast was had, in all its glory.

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For many years, we wanted to make Mom’s day-after breakfast, but, mysteriously, the corned beef would always disappear overnight while the young ones lived at home, or be eaten up because we had company. Finally, here we are – empty nest, and we’re making a hash of it!

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Here’s to the approaching spring – and all your family traditions, whatever they are. Long may they last.

Spring Forward and Wake Up!

Adjusting to the time change? Start the day with a spicy breakfast that will wake up both you…and your taste buds. With a busy week ahead, we need to make sure we are fueled-up and energized to make the most of every opportunity.

On the plate, a healthy and budget-conscious combo – leftover olive, onion and mushroom whole wheat pizza is topped by a poached egg. We sprinkled two salt-free spice blends on top; one lemony and the other with a hint of chipotle. Sliced blood orange add a few extra vitamins and enhance flavour with a citrus note. After a week of “road food”, we’re especially grateful for a taste of home.

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With a salad, this would also be a great dinner time combination for those of you who have given up eating meat for Lent.

Go-for-Gold Breakfast

We’re joining the rest of Canada for a little breakfast time hockey, before we head off to church. The eggs in our golden spicy scramble are combined with a red onion, a habanero pepper, a handful of mushrooms, some diced pancetta, and sage. On the side, molasses-baked kidney beans and some grilled polenta.

If this doesn’t get us going for the day, nothing will!

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