The #SundaySupper team have got you covered for this week of recipes. What does that mean? It can mean, “Need a good stew recipe?” We have got you covered with this Excellent Beef Stew recipe!!! Or it can mean when something is cooked with a cover on it, again like this Excellent Beef Stew done in a slow cooker. It is also up for interpretation!!! We could let our minds wander to where we wanted to go with this one. It also included, like the icing on a cake is a covering, or the crisp topping on a casserole. You have to check out all the recipes to see where this one has taken the individual. How exciting, I can’t wait to see what everyone is up to.
Well for me, I picked this Excellent Beef Stew recipe. I am not even sure where this recipe came from, I believe it is our creation, it is in Ken’s handwriting. It makes an enormous amount of stew. I wanted to make it in the slow cooker so I reduced the ingredients somewhat so that it would fit, otherwise I use my enormous pot that barely fits in my oven. This is a more manageable amount.
There are a lot of ingredients but that is what makes it so delicious. It is also very easy to prepare as there is no browning of the meat. I know, crazy right? You will never know as this has so much flavor you can omit that step and just put the meat straight into the Crockpot. I love it!! So little mess!! It is truly a one pot stew. We used to put in a package of spicy onion soup but they don’t make it anymore so I have added some crushed red pepper flakes and it does the job perfectly. The tapioca thickens it awesomely as it cooks, it really is an Excellent Beef Stew, after the first time we made it, that is what Ken called it!!
This recipe can be easily gluten free if you make sure your onion soup mix is compliant. ENJOY!!!
Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don’t need to wait in long lines for it
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Here we are the last Monday in November and right before Thanksgiving in the US. Where did that year go???
I thought today I would bring you a nice soup again. One of my favorites is Cream of Mushroom Soup. I upped this one with lots of different kinds of mushrooms and lightened it up with homo milk instead of heavy cream.
A soup packed full of flavor that you will want to make again and again. Enjoy this on a cold fall day or have a small cup before your Thanksgiving meal. It is a nice change from all the pumpkin and squash soups that are around. ENJOY!!!
One of my favorite series of cookbooks of all time is The Best of Bridge. Today’s review is The Complete Best of Bridge Cookbook Volume 3, All 350 Recipes from That’s Trump and Aces. This is the fifth and six cookbooks in the series.
First off I love that it is a hard cover and that it is ring bond, it lies nice and flat. These recipes have been enjoyed by Canadians a generation ago but now compiled into one cookbook they can be enjoyed again.
Their recipes are simple to follow and fool proof, I have never had one that hasn’t turned out. There are gorgeous photos scattered throughout the cookbook!! They have great recipes like Pasadena Pinwheels (just made these for an appetizer for Thanksgiving and they were excellent), Strawberry and Chevre Salad, Crunchy Oven Baked Fish, Pork Tenderloin with Honey-Glazed Apples to delicious desserts and cookies like Skor Bar Cookies.
They also have little witty anecdotes that bring even more enjoyment to this wonderful series of cookbooks. I love having a little grin while paging through a cookbook.
Now this brings me to their Chicken Chili, this recipe was fantastic and such a nice change from your usual beef chili. Filled with loads of healthy and flavorful ingredients, your whole family will love this one, I know we sure did. ENJOY!!!
A full and hearty chili that is lightened up with chicken.
21⁄2 lbs chicken breasts
2 tbsp vegetable oil
2 onions, chopped
2 cloves garlic, minced
3 tbsp chili powder (use all of it!)
2 tsp ground cumin
1 tsp dried oregano
3 tbsp ground coriander
Salt and black pepper to taste
4 carrots, sliced
3 stalks celery, chopped
1 28-oz (796 mL) can tomatoes
3 tbsp tomato paste
2 tbsp lime juice
1 tsp granulated sugar
1 12-oz (341 mL) can corn kernels,
1 14-oz (398 mL) can kidney beans,
drained and rinsed
1 14-oz (398 mL) can chickpeas,
drained and rinsed
1 green bell pepper, seeded and chopped
Skin and bone chicken. Cut into bite-sized pieces. In a Dutch oven, brown chicken in oil. Add onions and garlic and sauté until onions are soft. Add chili, cumin, oregano, coriander, salt and pepper.
Cook and stir for 3 minutes. Add carrots, celery, tomatoes, tomato paste, lime juice and sugar to chicken mixture. Bring to boil, reduce to simmer, cover and cook for 1 hour. Add corn, kidney and garbanzo beans and green pepper. Simmer 30 minutes more.
The Southern Vegetarian is our book review for today. Can it be? A Southern meal with no meat?? It sure can!! I love Meatless Monday or for that matter any day of the week. We try to incorporate a vegetarian meal at least once a week around here. Vegetarian recipes opens up a whole world of variety in your menu!! This book gives you all the wonderful flavors of the south in many spectacular looking recipes.
Justin and Amy Lawrence, a husband and wife team, from The Chubby Vegetarian, a wonderful blog have created this photo laden cookbook. Page after page of gorgeously photographed recipes await you!! As I said above you don’t have to be a vegetarian to enjoy this cookbook. There are recipes like Apple, Cheddar and Thyme Galette, Oyster Mushroom Rockefeller, The Chubby Vegetarian Gumbo and Bourbon Pecan Tart to tempt your palate!! Full on Southern flair and hospitality shine through with this cookbook.
Flipping through the pages I came across what I thought to be a very different kind of southern recipe. One that incorporated Thai spices. On all of the recipes there is a paragraph or two explaining the origins of the recipe, which I find very helpful. This recipe, it explains, is served at Christmastime and has become part of their family tradition. We adore the flavors of Thai and went with this soup. It was fantastic, we did tone down the heat as it called for 2 Tbsp. red curry paste to 1 Tbsp., which I think would have been too much. Otherwise I kept to the exact ingredients. It was spicy and creamy and so full of flavor. A soup that I could make again and again and not tire of it, delicious!!
I hope you try this soup and check out more that The Southern Vegetarian Cookbook has to offer. ENJOY!!
1 large head cauliflower, broken into florets, stems chopped (4-5 cups)
3 Tbsp. canola oil, divided
1½ cup onions, diced
1-2 Tbsp. red curry paste
Zest of one lemon (about 1 tsp.)
½ cup white wine (like Pinot Grigio)
1½ cups vegetable stock
1 can light coconut milk
1 Tbsp. rice vinegar
½ tsp. cane sugar
Sea salt flakes and cracked black pepper
1 Tbsp. basil oil or chopped fresh basil
Thinly sliced hot peppers (optional)
¼ cup chopped green onions or chives (to garnish)
Preheat oven to 375F. Toss the cauliflower in 2 Tbsp. of canola oil and spread onto a large baking sheet; roast until the tips of the cauliflower are golden brown, about 15 minutes (I found it took more like 30 min.). Remove the cauliflower from the oven.
In a large soup pot over medium heat, sweat the onion in the remaining 1 Tbsp. of canola oil until translucent, about 3 min. Add the curry paste and lemon zest. Raise the heat to medium-high and add the wine. Cook until most of the wine has evaporated.
Add all of the cauliflower stems and half of the florets to the pot, along with the vegetable stock, coconut milk, vinegar, and sugar. Using an immersion blender, blend the soup until smooth. Check for seasoning and add salt and pepper if needed. Ladle the soup into a bowl, top with ¼ cup of the roasted cauliflower florets, a drizzle of basil oil or fresh basil, hot peppers and a sprinkling of green onions or chives.
A soup that eats like a meal, filled with simple ingredients yet boasts loads of flavor. This recipe is a family favorite that we have loved for years. One that, almost every fall, we cart a big pot of soup down to our local homeless shelter for them to enjoy also. It is easy to pull together and will feed a big family on any weekday night. Chocked full of goodness, I hope you enjoy it!!
There are pauses while the soup cooks for you to get extra things done like kids lunches for the next day, through in a load of laundry or just put your feet up. It might not be the fastest of meals but with the extra time in between you will feel accomplished, even if it is to read a magazine. ENJOY!!!
A soup that eats like a meal, filled with simple ingredients yet boasts loads of flavor.
1½ lbs. lean ground beef
1 onion, chopped
1 celery stalk, chopped
1-28 oz. can of tomatoes
2-10 oz. can of onion soup
5 cups of water
1 small package frozen mixed vegetables
1-750 ml. jar of your favorite spaghetti sauce
½ cup small pasta
2 Tbsp. chopped parsley
1½ tsp. granulated sugar
½ tsp. each of thyme, oregano and basil
Salt and pepper to taste
Grated Parmesan or parsley
In a large pot, brown the ground beef. Add the onion and celery and cook until tender. Add the tomatoes, onion soup and water. Bring to a boil. Add the vegetables and cover and simmer for 30 min. Add the spaghetti sauce, parsley, sugar, herbs, salt and pepper to taste. Simmer now uncovered for 20 min., stirring occasionally. Add the pasta and cook an additional 10 min. or until the pasta is done. Ladle into bowls and sprinkle each bowl with grated parmesan or parsley and serve with Italian bread.