It's Simple Darling

Have you ever noticed that sometimes it is the simplest combination of flavours that produce the biggest flavour?  It still surprises me sometimes how a few basic ingredients can create such happy tastebuds!

As I am sure you must know by now, I am constantly learning, trying, creating and advancing my skills in the kitchen...and with that advancement comes the appreciation for the simple.  Simple ingredients.  Simple Recipes. Simple, Simple, Simple.  Great meals don't have to be hard, and the don't need to always include fancy or unusual ingredients.  Keep it simple darling!

~Madeleine has been sick this week--so we had soup last night again.  I have to admit, when I looked at this recipe, I thought of at least 10 different ways to "spice it up"--I thought surely this is too simple and won't produce a huge amount of flavour?  Boy was I wrong (...and was I ever glad that I followed the recipe and didn't spice it up!)  As usual, those Frenchies sure know what they are doing when it comes to food!

Potage Parmentier (Onion and Potato Soup)
( from Mastering the Art of French Cooking, Julia Child)


Add to a 4qt or larger saucpan:
4 cups diced or sliced peeled potatoes (I peeled them all except 2 for extra colour and nutrients)
3 cups diced yellow onion (or leeks)
1 cup diced carrots (optional)
2 quarts of water
1 tsp salt (the original called for 1 tbsp!!  I thought that was a bit excessive!)



Simmer the ingredients for about 40-50 minutes or until the veg are tender. 
 Mash the vegetables or pass through a food mill or use an immersion blender (the finished texture is totally up to you--smooth, chunky...I mashed and then sparingly used the immersion blender--still chunky, but nice and thick).  Correct seasoning and add a little pepper if you like.  Reheat to simmer.


Off heat just before serving, add 4-6 tbsp of heavy cream or 2-3 tbsp of butter stirring into the soup.  Pour into soup cups and decorate with fresh herbs. (like parsley, thyme, oregano).


Tip:  there are endless ways to alter this basic recipe to accommodate what you have in the fridge--if you don't already own this book, I highly recommend the purchase!!!

Best Stock Ever!!

I have to admit, most times I limit myself to turkey or chicken stock.  Mostly because we eat more poultry than beef, and I always seem to have turkey bones ready for the stock-pot.

It is so easy to make your own stock!  It tastes so much better, and is so much better for you...have you looked at the ingredient listing on a tetra-pak of chicken stock lately?

In any case, I decided to make beef stock this week, as Madeleine has been begging for French Onion Soup...and this, I think , is the Best Beef Stock I have ever made!

Beef Stock

1 pkg of 4-6 beef marrow bones 
2 carrots
1 lg onion 1 potato
2 stalks celery
4-6 mushrooms 
1 tomato
2 tbsp olive oil
1 tbsp red wine vinegar or balsamic
1-2 tsp spices of your choice ( I used a combo of thyme, oregano and rosemary)
Bay leaf
S&P


Roughly cut up carrot, potato, and celery.  Add to a pot large enough to make the stock in, but small enough to fit in the oven ( or use a roasting pan).  Add beef bones, olive oil, spices and vinegar.  Toss.  Roast at 450 degrees for about half hour or so , stirring once.  Make sure bones and veg are browned nicely.  Remove from oven and deglaze the pan with a little water, getting all the brown bits up. 

 Add mushrooms,chopped tomato, bay leaf, S&P and about 12 cups of water.  Bring to a boil and simmer partially covered  for 2-3 hours.  Adjust seasoning and drain out bones/veg.  It's ready!!

Use it up...

What better way to "use up" the odds and sods in the fridge than with a big 'ole pot of soup?  Perfect for a cool fall day to boot!

I had a bunch of odds and sods to use up in the freezer and the fridge today...and you know how much I hate to waste anything that may still have a hint of flavour left...--here is what is bubbling away on my stove right now...

Use It Up Vegetable Soup

2 cups leftover tomato juice (from roasting tomatoes for tomato sauce--another recipe, for another day...but if you don't have any of that, a 28oz can of diced tomatoes would work too!)
4 cups turkey stock
3 green onions diced
1 rib of celery diced
about 1 cup of each:
diced cabbage
cauliflower
diced carrot

3 handfuls of rice
1 tsp curry powder
a few leaves of fresh oregano chopped
 S&P

Mix it all together in a big pot, simmer for about 45 minutes. Serve.  Yum!

Oh How I Love Thee, Turkey Soup...

Happy Belated Turkey Day!  We spent a glorious weekend at the beach (???!!!) with family and friends--it doesn't get much better than that-especially in Ontario!  So thankful for such beautiful weather, so thankful for the love of family, so thankful for all the laughs, the food and of course the turkey!

~Sunday morning, in my eternal state of gratitude, I loudly proclaimed " I love cooking the turkey!  I love smelling the turkey cook!  I love eating the turkey!  AND I love arguing about the turkey!"  as is the tradition in our family to argue about when the turkey should go into the oven, and how long should it cook for.  Some things are so predictable :)

~Madeleine proclaimed she was thankful for turkey (because it makes turkey soup of course...) and Aunt Kathy...you just never know what that kid is going to say!
In any case, here is the turkey soup recipe--one of our favourites for sure, and such a great way to stretch your grocery dollar!

Turkey Stock/Soup

to a large stockpot add:
all turkey bones and skin
any leftover gravy, stuffing potatoes, turnip or other veg that isn't enough for keeping...
leftover cranberries
1 onion cut in half
1 carrot cut into chunks
a bit of celery (or the leafy parts you don't want to eat)
cracked pepper
1 dried chili if you like heat, leave it out if you don't
bay leaf
1-2 tsp dried herbs of your choice, or a bunch of fresh


Fill pot with water and bring to a boil.  Simmer together for 3-4 hours.  Cool.  Strain all bones/veg etc. 

If you just want stock, there it is. Done.  If you want some soup, here is what you need to do:

Pick turkey meat off bones, cut up if necessary and add back into the stock.  (add more from the leftover turkey if  you need to)
Cut up 3-4 carrots, a bunch (4-5) of green onions, 4 celery ribs and add them to the stock.  Throw in a couple of handfuls of dried red lentils.  Season with S&P and add more herbs to taste.  Simmer for an hour or so, add a couple of handfuls of "fine" egg noodles and simmer until they are done.  Serve!


TIP:  if you are extra thrifty like me, you will add some more water to all the bones/veg etc and simmer it again for 2-3 hours--you will get an extra pot of stock (although not quite as flavourful as the first)--this is great to freeze in small containers,1-2 cups in size, to use in other recipes or as a soup base.

Ahhh Soup!

Soup is liquid comfort.  ~Author Unknown

I came across this link on facebook last week, and fell in love!  Mark Bittman is a total genius for putting this together!  Thanks Mark! 
Soup, soup and more soup--except it is easier than you can imagine!  This is the only go-to soup making page you will ever need--in excellent simplicity!

Mark Bittman's Customizable Soups

Here is one of our favourite soups--so easy (especially when you have some chicken or turkey stock in the freezer!


Leek Soup (from Taste of Home.com)

• 2 large leeks (white portion only), thinly sliced
• 1/2 pound sliced fresh mushrooms
• 1 garlic clove, minced
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon  pepper
• 2-3 tbsp butter
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 1/2 cup heavy whipping cream

In a large pot, saute the leeks, mushrooms, tarragon and pepper in  butter for 8-10 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended and cook for 1-2 minutes; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.Take off of heat and add cream stirring until well combined.
Enjoy!

Where do you find the time?

I have a friend who always asks me "where do you find the time to make that?", every time she asks what we are having for dinner or what I cooked today.

Easy, I make the time.

Eating well is something I made a priority in my life.  I make the time to cook good food every day.  It is after all the single most important thing you can do every day to stay healthy, avoid disease, and live longer--what a gift to give to your children!

So my question to you is, do you make the time?

Tomato and Bread Soup

• 3 Tbsp (45 ml) olive oil, divided 
• 1 tsp crushed chilies
• salt and pepper to taste
• 1 cup bread, cut into 1" cubes
• 1 small onion, chopped 
• 2 cloves garlic minced
• 1 - 28 oz can chopped  tomatoes
• 1 tsp  oregano
• 1/4 tsp thyme, rosemary
• 5 cups chicken stock
• Salt and pepper to taste

Bread Croutons:

Combine 2 Tbsp (30 ml) of olive oil and chilies and a little salt and pepper in a bowl.   Add bread cubes and toss.  Put bread on a cookie sheet and bake for about 10-15 minutes at 350 degrees tossing every 5 minutes or so.  The cubes (croutons are done when they are golden brown and dry)

Soup:
Sauté onion until translucent, add garlic. Stir in tomatoes, herbs and chicken stock. Heat to a gentle simmer.

Once simmering, add bread to pot, season with Salt and Black Pepper, and continue simmering for approximately 20 minutes, or until all flavours are combined.

Serve with extra croutons on the side and a drizzle of olive oil on the soup.  So hearty and delicious!

Well what do you know...they do like it!

Madeleine had a friend over after school today and we 3 were in the kitchen as I was preparing dinner (Turkey Soup with a twist).  We had some very interesting conversation--left me knowing that I (as well as lots of other Mom's on this journey are doing something right with our kids and the food they eat!).

Madeleine commented to her friend how much she loves Turkey soup, and her friend replied "Yeah, I love homemade soup--I don't think I have had canned soup before".--seriously!, what a way to warm my heart!  Madeleine then told her about the one time she had canned soup, and continued to explain to her friend what a terrible meal it was in all it's gory detail.

I do remember that day very clearly. Visiting friends for the weekend, said friend made lunch for the kids of soup and grilled cheese.  Madeleine at about 3 years old, took a bite of the soup and said "uck, Mom this isn't soup!" and then took a bite of her sandwich and said "uck, I don't like this cheese" (...it was in fact not "cheese", but  a cheese slice-something Madeleine had not had before, and obviously her tastebuds were very clear about what "real cheese" tastes like--and that was not it!)

So, here is my thought for the day:  I think that kids like to eat real food if exposed to it every day.  I think that they would choose cheese over cheese slices and homemade soup over canned if they are given the opportunity.

Listen, I know all kids have things that they don't like to eat (don't we all??), but if given the right example, and given the opportunity they prefer "real food" to "processed food"--and it is SO much better for them!
 --let's raise our kids to be healthy eaters--not because they have to be, but because they want to be.

...just ask the kid who chose to eat her Dad's Roast Pork Loin Dinner with mashed potatoes and green beans over the nachos and cheese sauce she had ordered for herself...

So we are now on meal number 5 for our $10 Turkey (which I am making notes, so that I can share with you soon...)  Here is Meal number 5--Turkey Soup with a twist--another happy accident...becaues I forgot to buy the noodles :)

Turkey Drepsley Soup (little drops)
Turkey Stock with carrots, green onion and celery 
(see previous recipe for full directions)
Drepsley
1 egg beaten
add 1/2 cup flour
1/4 cup milk
mix thoroughly, add a little more milk if necessary--it should be runny.
When soup is boiling rapidly, let Drepsley mixture drip from a fork over soup.  Continue dripping the "little drops" until batter is gone.  Stir lightly, turn down temperature and simmer covered for about 4 minutes. Serve immediately (so the little drops don't absorb too much stock)


You should have little tiny dumpling like deliciousness throughout your soup--like noodles only better!

Recipe adapted from Food that Really Schmecks, by Edna Staebler (my favourite cookbook of all time!)

Waste not, want not--I'm sticking to it!

My in-laws brought over Swiss Chalet for dinner last week--which is a treat for us all.  We don't go out to eat often, and we stay away from fast food these last few years--but we just can't leave Swiss Chalet in the dust, they make great chicken, and I LOVE their fries (...some things are just Non-negotiable :)



Now, as far as the title of this post goes--here is an easy trick--a frugal one, but you get the point--I hate waste, especially food waste-this certainly addresses the point...



Swiss Chalet Chicken Stock
 
Bones from a swiss chalet family dinner (you buy the whole chicken instead of individual meals--great price!) (or any roasted turkey or chicken carcass)
1 onion quartered
2 carrots cut up into chunks
2 ribs of celery
bay leaf
whole chili
fresh herb combo (mint, thyme, oregano, winter savoury are my favourite)
(if you have them--if not, substitute  about 1/4 tsp each of dried)
cracked pepper

any other veg you have leftover or need to use up--like cauliflower, parsnip, leek, turnip



Place all ingredients into a large pot at cover with water.  Simmer at least 3-4 hours. (If you have the time, I leave it overnight and re-simmer the next day for about 1 hour--adds a bit more flavour!) Add salt or more seasonings if necessary.  Cool.  Strain out bones and veg.  You now have homemade stock!  Easy peasy :)


Tip:  you can  use this as the base of any soup recipe that calls for chicken stock, or make chicken noodle soup (see below).  I also freeze it in small 1-2 cup containers and use it in rice or other recipes that call for chicken stock.  Soooo much better for you than canned/tetra pack soup, and tastes so much better!!





Chicken Noodle Soup


To stock add:
Chicken  picked out of bone/veg strainings
3-4 chopped carrot
5-6 chopped green onion
3-4 chopped celery ribs
1-4 cup red lentils
more seasonings if needed
 a couple good handfuls of"med" size egg noodles 

Simmer for a 1/2 hour or so, add noodles and continue to simmer for at least 20 min.
Enjoy!