This is a perfect recipe to make when you have lots to do, such as holiday shopping and you just don’t feel like doing it. This recipe has lots of slicing, dicing and chopping to keep you busy.
My instructions are very simple.
- Get Gordy to build a fire.
- Open some wine.
- Make this stew.
- Then eat and enjoy while watching your favourite TV show.
I took the photo and realized I forgot to add the peas!
Cooks Notes: Read the recipe before you start.
This is a one-pot meal.
For the mirepoix:
- 2 tablespoons olive oil
- 1 medium onion, minced
- 1 medium red onion, chopped medium
- 1 medium carrot, minced
- 1 medium stalk celery, minced
For the stew:
- 9 medium portobello mushrooms, sliced 1/2 inch thick (about 1 and 1/4 pounds)
- 10 ounces cremini mushrooms, sliced
- 2 medium garlic cloves, minced
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon dried thyme
- 1/2 cup wine, (red or white)
- 2 1/2 cups vegetable stock, (you could use water in a pinch)
- 2 teaspoons salt
- 1 cup canned diced tomatoes
- 1 bay leaf
- 2 large carrots, peeled, halved lengthwise, and cut into 1-inch pieces
- 2 large parsnip, cut into 1-inch pieces
- 2 turnips, cut into 1-inch pieces
- 2 medium red potatoes (about 1 and 1/2 pounds), peeled, quartered lengthwise, and cut crosswise into 1-inch piece
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 cup frozen peas, (frozen corn works well too)
- 1/4 cup minced fresh parsley leaves, (optional)
- Heat the oil in a large pot over medium heat.
- Add the mirepoix and sauté, stirring frequently, until the vegetables begin to brown, about 10 minutes.
- Add the portobello and cremini mushrooms, raise the heat to medium-high, and sauté about 10 minutes.
- Add the garlic, rosemary, and thyme and cook for a few seconds until you can smell the herbs.
- Add the wine, vegetable stock, salt, tomatoes, bay leaf, carrots, parsnip, turnip and potatoes and bring to a boil.
- Reduce the heat and simmer, partially covered, until the carrots, parsnip, turnip and potatoes are tender, about 35 minutes.
- Mix the cornstarch with water to form a smooth paste.
- Stir the paste into the stew and cook until the liquid thickens for about 2 minutes.
- Stir in the peas and cover.
- Just before serving stir in the parsley, discard the bay leaf.
- Taste and adjust seasonings.
For the next two weeks Fresh Canteen will be featuring a vegetarian recipe created by Love Thy Carrot.
Fresh Canteen delivers fresh ingredients to your home so you can create meals with easy-to-follow recipes, photos and instructions. To learn more about them and to see the recipe for the Tofu and Broccoli in Peanut Sacue check out the website at http://www.freshcanteen.com
Tofu & Broccoli in Peanut Sauce
Photos by Fresh Canteen
15 pounds of potatoes
5 pounds of carrots
and a pound of onions
…take all these “ingredients” and what do you get?
4 stock-pots of delicious soup!
I was thrilled to have the honour of leading a group in women in soup-making for the Bikur Cholim Soup Brigade evening at Holy Blossom Temple. Bikur Cholim is Hebrew for “visiting the sick”, and what we did was chop, dice and stir two big batches of soup. While the soup simmered the room filled up not only with delicious cooking smells, but the warmth of people working together and a Talmud study session lead by Rabbi Teri Appleby. We all left that evening with a good feeling in our hearts, leaving behind 100 containers of some great-tasting soup that will help warm some people over the coming winter months.
Here is the link to Holy Blossom’s Bikur Cholim if you would like to know more.
Lots of potatoes.
Stirring the pots.
Hard working volunteers.
Vegetarian vegetable Soup.
Leek and Potato Soup.
The soup is cooling.
Ready for the freezer.
The Soup Brigade organizer, Jill Hertzman
Here are the two recipes we made:
Vegetarian Vegetable Soup
This recipe serves 4 to 6
- 1 can cannellini beans, drained and rinsed well
- 1 tablespoon olive oil
- 1/2 large onion, diced (about 1 cup)
- 2 carrots, diced (about 1/2 cup)
- 2 stalks celery, diced, (about 1/2 cup)
- 1 small zucchini, diced (about 1 1/2 cups)
- 1 cup green or yellow beans, sliced
- 1 clove garlic, minced
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups water
- 1 can diced tomatoes
- 2 cups chopped savoy cabbage, sliced
- ½ cup orzo or any small pasta
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion and celery, sauté until soft. Add the garlic and continue to cook for another few minutes or until the garlic is fragrant.
- Add the water and tomatoes with the juice.
- Then add the vegetables, the thyme, sage, salt and pepper.
- Bring to a boil.
- Add the mashed and whole beans.
- Simmer for 30 minutes or until the vegetables are soft.
- Taste and adjust seasonings, you may need more salt and pepper.
Leek and Potato Soup
This recipe serves 4 to 6
- 6 potatoes, diced
- 2 large leeks, white part only, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 Tablespoons olive oil
- 1/2 teaspoon thyme, fresh
- 1 – 2 bay leaves
- 6 cups water
- 1 teaspoon salt
- Freshly ground black pepper to taste
- Rinse the leeks and slice them thinly.
- Dice the potatoes, carrots and celery.
- Heat the oil in a large stockpot, sauté the leeks for a few minutes.
- Add the onion and garlic and continue cooking until onions are soft.
- Add the potatoes, carrots and celery.
- Add the water, salt, thyme and bay leaves.
- Simmer until the vegetables are very soft, about 20 minutes.
- Add the pepper.
- Remove the bay leaves.
- Puree soup in blender or with hand blender.
- Add more salt and pepper if needed.
Cooks Notes: Both theses soups are great basic recipes.
Here are a few suggestions to make these soups your own…
For the vegetable soup:
- Add some red or white wine
- You can add some little meatballs, (cook meatballs in the oven then add to the soup).
- Add a parmesan rind while the soup is simmering.
- Drizzle some pesto over the soup just before serving.
- Garnish with fresh herbs like basil or parsley
For the Leek and Potato Soup:
- Garnish with chives or fresh parsley.
- Garnish with some crumbled goat cheese or sharp cheddar.
- Toast some bruschetta with a little olive oil for dipping.
- Make the soup creamy with some cream or milk.
- Or for an Asian twist add a tin of coconut milk and a dash of curry powder and a chunk of ginger (omit the thyme and bay leaves).
My brother-in-law Len is visiting from Perth, Australia. So to make him feel at home I am baking him a batch of granola made with pure Ontario maple syrup. Welcome to Canada!
Here is my basic recipe for a healthful granola. You need just a bit of maple syrup for sweetness, a variety of nuts, seeds and dried fruit to pull it all together. This is easy to make with kids, you bake the base and they add all the fun stuff to make it their own.
My secret to a very crunchy granola is to use a combination of flakes. Some of my favourite combinations are equale parts of oat flakes, spelt flakes, rye flakes and quinoa flakes.
- 4 cups raw oat flakes (or combination of flakes)
- ⅓ cup maple syrup (you can use honey in place of maple syrup)
- 4 tablespoons extra virgin coconut oil
- 1/2 tsp. salt
- 2 tsp vanilla
- 1 tsp cinnamon
- 1/2 cup apricots
- 1/2 cup dried cherries
- ¾ cup unsweetened dried flaked coconut
- ⅓ cup chopped or sliced almonds
- 1/3 cup chopped walnuts
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1 tablespoon flax or chia seeds
- 2 cups assorted dried fruit, like apricots, raisins, cranberries, cherries, dates, etc.
- Preheat the oven to 325 degrees F.
- Place the oats in a large mixing bowl.
- Mix the oats with maple syrup and the melted coconut oil. Add the salt, vanilla and cinnamon and stir until well combined.
- Spread the granola out on a large baking sheet. Bake for 20-25 minutes or until lightly toasted, stirring every few minutes to prevent burning.
- Let the granola cool completely.
- Add the coconut flakes, nuts and seeds, flax or chia seeds and dried fruits.
- Stir to combine.
- Store in a glass jar.
I found this flag on a flag pin webiste.
Yale calls these cupcakes magic. Magic because they taste good, magic because they make you smile, and magic beccause cupcakes make you happy. I call them magic because they are made without white sugar and white flour. Gordy calls them magic because he can make them disappear real quick.
Icing the cupcakes is the fun part.
This recipes makes 12 cupcakes.
This recipe was developed by my friend Karen from Nutrilicious and myself. We spend many afternoons baking, testing and eating these cupcakes. Thanks to our personal testers Mark, Marcy, Haley, Gordy and Yale, you worked hard eating the dozens we made!
- 1 tsp apple cider vinegar
- 2/3 cup unsweetened almond milk
- 1 cup gluten-free flour
- 1/3 cup cocoa powder
- 1 tsp espresso powder (optional)
- ½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp sea salt
- ¼ cup agave
- ¼ cup maple syrup
- 3/4 cup safflower, canola or melted coconut oil
- 1 ½ tsp vanilla
- Preheat oven to 350.
- In a small bowl, mix apple cider vinegar and soy milk. Let it sit for a few minutes.
- In a separate bowl, combine the flour, cocoa, espresso powder, baking powder, baking soda and salt. Mix well with a whisk.
- Beat the milk mixture again. Add the agave, maple syrup, oil and vanilla to the milk mixture, whisking until well combined.
- Add the wet ingredients to the dry ingredients and mix well until only a few lumps remain. Do not overmix.
- Spoon into greased or lined muffin cups.
- Bake for 12-14 minutes.
- Cool completely before frosting.
- ½ cup cocoa powder
- ¼ cup plus 2 tbsp Earth Balance or vegan margarine, softened
- ½ tsp vanilla
- ½ cup maple syrup
- Process all ingredients in a food processor or blender until smooth and creamy.
- Spoon onto cooled cupcakes.
- Shave or grate some dark chocolate to top your cupcakes, (optional).