So, we’re a few days after Christmas festivities and boy, do I have a lot of leftovers. For the most part, it’s a little baggie of this and a small container of that, mostly leftover from the veggie, meat & cracker trays I made for my Mom’s dinner on Christmas Day. Today, I was hungry and knew that some toast and peanut butter wasn’t going to “do it” for me, so I started taking stock of what I had in the fridge and freezer. Here’s what I found:
Although it’s a little warmer out today, I know it’s just a matter of time before the winter cold sets in again. Time for soup! But not just any soup: chowder. Now, I know that chowder is more traditionally made with fish, but I’ve made corn chowder more than once. This time, I’m going for a chicken chowder with lots of veggies and I’m trying out Campbell’s Stock First (TM) Cream stock. I got two boxes to give them a try. Earlier this weekend, I made a mac and cheese with one of the boxes (and it was pretty tasty!). So, today, I used the second box to make the chowder.
I will warn: this is not that thick, gloopy type of chowder that is more traditional. This is a thinner broth. If you prefer a thicker broth, you might want to switch to cream instead of skim milk. I’ve heard of some folks who make it with heavy whipping cream. I might consider using two boxes of the cream stock next time, cutting out the milk and sour cream entirely. I just used what I had on hand.
Here’s what I did… Continue reading
This one’s an old family favourite for me. It’s one that we had very frequently as kids and I always looked forward to it. It wasn’t until recently that I said my mom, “Remember when you used to make hamburger hash for us? I used to love that and haven’t had it in years!” My mom told me she had, ironically, just made it a few days prior. So I asked her, “How do you make it??” I said, “Do you first brown the meat–?” She cut me off and said, “Oh, god no! That’s too much work!” or something very similar. She told me how she did it all those years ago and now I’m going to share with you how I made it recently for my hubby and myself.
Oh, but wait. What is hamburger hash, you ask? Oh! It’s not like a breakfast hash made with potatoes. It’s more like a ground beef stew that’s poured over mashed potatoes. When I was a kid, it was made with onion and ground beef and was in a really thick gravy. I imagine it was a favoured dish because it was relatively cheap and easy to make — which of course made it really easy to feed a family of four on a budget and without having to spend hours in the kitchen. Here’s what I did…
Sometimes, you just want a burger. Last week, I was craving burgers so much that I almost caved and went to McDonald’s. *shudders* No. No. I’ve sworn off of that place, honest! I think in the last year, I’ve been there only once. Maybe twice. I’m trying to divorce myself from certain places that I know are just bad news for me.
I 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…
Sorry I’ve been gone so long! The last few months have been a little crazy but I’m still here, I promise. 🙂
So we’re days away from Christmas. Comfort foods are all around us. I’ve been to several restaurants lately and have been left feeling like a balloon from all the salt. I wanted a tasty breakfast for hubby and I this morning but one without all the salt. So I made a lightly curried potato hash. It’s a bit higher in the carb area because it’s based on potatoes, but you could cut back on that by halving the portion and serving with some fruit, a nice crisp salad or some eggs. The nice thing about breakfast hash is that you can adjust how much you have in a portion simply by serving it as a side rather than the main dish.
It is a bit high in fat — to cut back on that, try cutting back on the butter and oil, maybe trying to use a non-stick spray instead. (I might try that the next time I make this.) The sugars are primarily from the potatoes. The onions and red peppers have a bit of sugar as well but compared to the potatoes, it’s not too bad.
Here’s what I did…
The summertime isn’t a usual time for soup, I’ll admit, but since I’ve been on this lower carb kick, I’ve been eating a lot of soups and stews. Avoiding too much pasta cuts out a lot of casseroles, right? So I had a pre-cooked barbecued chicken in the fridge from the grocery store. But honestly, I am not a fan of chicken noodle soup. I think I got sick too many times when I was a kid, so I’m just not a fan of one of the best home remedies in the world. I’ll eat it if I’m sick, but I’m not going to eat it “just because”.
So, I thought, why not make something heartier? Why not make something more flavourful? I still had barley in the cupboard and a lot of veggies in the fridge and freezer that could be used up. Why not? Before long, I was saying to myself, “Soup’s on!” I’ll warn that since I don’t use a lot of salt anymore, my soups are getting heavier and heavier in the seasonings department. But don’t worry, it’s worth it, and it’s not as bad as it looks.