Summer Solstice Warming Vegetable Soup

"Summer Solstice" vegetable soup with garlic cheese bread

I’ve recently found out that onions are generally a bad idea for me.  If I don’t want to end up having certain health issues that I won’t discuss here, I need to generally avoid them like the plague.

To say the least, this has really put a cramp in my cooking-style.

Almost every recipe out there involves onions of some description or another. Sliced, diced, chopped, minced, pureed… somehow, it’s present in everything from soups and stews to burgers and meatloaf. What’s an onion-avoiding girl to do??

With the recent rainstorms and cooler summer weather, I’ve found myself craving a good, hearty, warming soup. Yes, soup in the summer — I’m not crazy, I promise! But again: soup = onions. Right? Well, not exactly. I’ve found  that I have no adverse effects from onion powder. There’s hope yet! Based on this and wanting to get something equally tasty and nutritious into me, I went out to buy some veggies I haven’t had in recent days: cabbage  and sweet potatoes.

Sure, I’ve got potatoes in my pantry but the  sweet potatoes are generally so much better for you and they just have a different taste. So, today, after I had gotten up from a short afternoon nap, I started chopping and slicing and  whipped up this yummy little number. I’ve dubbed it Summer Solstice Warming Vegetable Soup because I created it on the Summer Solstice and the flavours are warming without being “spicy”. Feel free to play with the seasonings to make it more to your taste, but  I have to say that this turned out better than I originally imaged!

This also makes a huuuuuuuuuge pot of soup/stew, so feel free  to cut these measurements in half to make a dutch oven’s worth of soup. This one took my large stewing pot, just as a warning.  (See the end of this posting to see the “leftovers” after hubby and I both had two full bowlfuls!) Also, this was an instant hit with my hubby, though there was no meat in the soup. Woo! Here’s what I did…

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Jamie Oliver-inspired cooking: slow-cooked beef stew

Jamie Oliver-inspired Slow Cooked Beef Stew in a bowlI have always made stew the same way: saute onions in some oil, then brown some flour-covered beef in batches, deglaze, add the rest of the veggies and liquid and bake for an hour or two, then try to thicken it up on the stove-top with a flour-slurry, because it just  never seemed to thicken in the oven.

I’ve never been happy with this so I’ve been poking around, looking for a better technique.

Then I stumbled across Jamie Oliver’s recipe for Jools’s favourite beef stew. In it, he talks about how it’s really not necessary to brown the meat in batches, as so many chefs would have you do and that he actually prefers the taste and texture of  the stew when he doesn’t pre-brown. He simply sautes his onions, then throws in the floured, seasoned meat, the liquids, vegetables and then brings it to a boil on the stove before throwing a lid on it and forgetting about it in the oven for 3-4 hours. Let me tell you, when I followed these instructions, I preferred the outcome. The taste and texture was indeed better than any stew  I’ve made in the past and the meat was perfectly tender (it’s been tough in the past).

So here’s what I did this time around for my best ever slow-cooked beef stew…

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Steak & bacon stew!

steakstew2Yeah, so, Red Angus beef quick-fry steaks were on sale this week, so I came home with several pounds of these steaks last night. And I do mean several pounds. Last night, we just simply had fried steak and asparagus in garlic butter. And that was so good that I ate it before I remembered to take a picture — sorry!

Here’s what I did tonight: Continue reading