We’ve had cooler weather as of late, so I’ve been craving more and more soup and stew. After having the hearty goulash soup from the Black Forest Inn upped my cravings for beef soup, specifically one I would consider to be hearty. I already had a large eye of round roast cooking in the slow cooker, so I thought why not use half of that for a soup and slice up the rest for sandwiches?
Then I considered what I wanted in the way of a flavour profile. I knew I wanted something deeper in flavour than usual and maybe something that cleared the old stuffy sinuses a bit. So here’s what I did…
We’ve had grey skies on and off this week, so I’ve found myself craving comfort food. Keeping in mind my new meal plan regimen, I decided to see how I could revamp an old favourite: chicken pot pie. My old version was no doubt loaded full of sodium, fat, calories and carbs. This new recipe still has all that, but the values are no doubt cut back. Choosing lower sodium ingredients and limiting portions on the bread-like topping by using perfectly sized biscuits helps keep some of those values in check.
Due to the summer heat, I’ve been using my crockpot a lot more than my oven, especially for cooking large quantities of meat. I recently threw two large turkey breasts into the crockpot with a seasoning rub (that I threw together) and some reduced sodium chicken broth.
From this, I decided to reserve some of the meat for a turkey-potato-veggie dinner, some for sandwiches (turkey club anyone??) and the rest, I threw into a stewpot on the stove with some barley and vegetables. Yes. Soup in the summer. I’m okay with eating soup in the summer. I like to freeze it into smaller portions and then pull it out on a rainy day! Here’s what I did:
In my quest for low carb-friendly comfort foods, I got thinking about the things I loved when I was a child. One of those things was my mom’s beef barley soup. It was to die for! I miss that soup and wanted to capture that again, except that I had no beef in the house for it. Broth, yes. Meat, no. Well, why not make it without the meat? Despite there being no meat in it, I found this soup to be insanely satisfying and filling. Next time, I might even add some more veggies, like broccoli and cauliflower to add some texture to it. Here’s what I did:
I come from an English-Irish upbringing. Shepherd’s Pie was a bit of a staple in our house when I was growing up. You know, that English-Irish-Scottish-whatever type of casserole designed to use up leftovers? I’m not talking about the traditional one that’s done with a lamb mince.
I’m talking about the kind that your mom would whip up with the leftover mashed potatoes and veggies from the night before with some seasoned ground beef because it was a) economical and b) the only way she’d get the kids (you) to eat leftovers. 😉
Needless to say, I love Shepherd’s Pie, or at least the North American version of it. The only problem is, I don’t make it too often because we try to limit how often we’re eating red meat (especially of the ground persuasion) and with the starchy potatoes, it’s not exactly the healthiest of dishes.
Not wanting to give it up entirely in my quest to eat healthy, I had a bit of an epiphany. I had some sweet potatoes in the cupboard and ground chicken in the fridge that needed to be cooked up; why not do some substitutions? I had no idea how it would turn out, but here’s what I did.
We all end up with leftovers at Christmas (or whatever holiday you celebrate!), don’t we? I know I do. Not only did we have leftover chicken from our Christmas-Day-at-home this year, but also turkey that Mom sent home with us the night before. We had an entire veggie tray that was just going to waste, too. So, I put on my thinking cap, set my big stew pot on the stove and started to clean out the fridge. Here’s what I did…
Even with the air conditioning running 24/7, it has been a brutal summer. Brutal enough that I cringe at the thought of turning on the oven, as I’ve mentioned in earlier posts. I’ve been missing lasagna. So, I decided to experiment with my crockpot (slow-cooker) today. Here’s what I got.