Recipes

Easy Veggie Medley Soup by Everyday Home Gourmet

  • Servings: 8 to 10
  • Difficulty: very easy
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Colleen's Veggie soup March 2018

You won’t believe how easy and delicious this recipe is…a great way to add more vegetables to your everyday meals and easy to dress up for company.  If you’re short on time, opt for pre-cut vegetables from your grocery store.

Ingredients

  • 2 large celery stalks, chopped
  • 1 small onion, chopped
  • 2 tbsp butter or olive oil
  • 1 small broccoli, chopped
  • 1 small cauliflower, chopped
  • 1 8-oz bag of matchstick carrots (approx 4 cups)  (this cut of carrots saves chopping and cooking time!)
  • 1 medium zucchini, chopped
  • Baby spinach leaves, approx 5 ounces or 4 cups
  • 1 litre or so of good quality chicken broth
  • ¼ cup shredded cooked chicken (optional)
  • ½ tsp nutmeg
  • ½ tsp sea salt (used smoked sea salt, if you have it)
  • ¼ tsp black pepper

Directions

  1. Heat butter or oil in soup pot.  Add celery and onion. Cook until soft and fragrant, about 3 minutes
  2. Add all vegetables and cover with broth.  (In order for the soup to have some thickness, broth should be just cover the vegetables)
  3. Simmer until vegetables are soft (usually 10 to 12 minutes)
  4. Once vegetables feel soft when tested with a fork, use immersion blender to blend the soup to your desired consistency
  5. Add chicken, if using, season to taste, stir and serve

Variations:  Use any vegetables or seasonings you like!  For a completely vegetarian dish, use vegetable broth instead

posted by: everydayhomegourmet.blog/

Sauteed Cabbage by Everyday Home Gourmet

  • Servings: 4 to 6
  • Difficulty: very easy
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Corned Beef and sauteed cabbage March 2018

Cabbage has many health benefits and is a versatile vegetable to use in cooking.  This side dish recipe is quick and easy and you can change up the flavour by using spices that suit your taste and the flavour of your main dish.  Sometimes I use smoked sea salt instead of regular sea salt for a more intense flavour. This simple recipe can be used with many dishes. Finish with chopped fresh herbs, if desired.

Ingredients

  • 1 small to medium cabbage
  • 2 tbsp olive oil
  • 1 to 2 cloves minced garlic
  • Splash of cold water (about 2 ounces)
  • Salt and pepper to taste

Directions

  1. Cut cabbage into chunks
  2. Heat olive oil in pan over medium heat
  3. Add cabbage and garlic.  Stir to coat with olive oil.  Cook about 3 minutes or until pan is almost dry
  4. Add a bit of water and cook to tender crisp.  Add salt and pepper to taste. (If you prefer the cabbage softer, add an ounce or two of water until the cabbage reaches your desired texture)

recipe by: everydayhomegourmet.blog/

 

Brown and Wild Rice by Everyday Home Gourmet

  • Servings: 4 to 6
  • Difficulty: easy
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This is a great side dish to any meal, or make it a one dish meal by including your favourite protein and chopped veggies, and herbs for extra flavour and colour.  When I am including vegetables, I usually sautee them first until they are tender crisp, set them aside and add to the cooked rice at the end.  Fancy enough to also serve for company!

Ingredients

  • 1 cup brown and ⅛ cup wild rice
  • 1 ¾ cups good quality, low salt chicken broth, or vegetable broth, or water
  • Chopped vegetables (optional – I usually use green onions, carrots, celery)
  • Chopped fresh Italian Parsley (optional – you can also use dried herbs of your choice)

Directions

  1. Place rice and broth in a pot.  Cover and bring to a boil.
  2. As soon as rice boils, reduce heat to low, keep covered and cook until all water is absorbed.  (I usually set a timer for 15 minutes, and once most of the water is absorbed, but still slightly covering the rice, I turn the burner off and keep rice covered until it cooks.  This avoids rice sticking to the pot or burning.  Cooking time for brown rice is 30 to 40 minutes)
  3. Mix in vegetables and herbs before serving, if you are using them

posted by: everydayhomegourmet.blog/

Maple BBQ Salmon

  • Servings: 4 to 6
  • Difficulty: easy
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 Cook this tasty dish on a cedar plank on the BBQ or in the oven.  It’s delicious either way!  This marinade can be used for 4 to 8 servings, depending on the intensity of flavour you choose.

Ingredients

  • 4 to 6 boneless skinless salmon filets, approx 6 oz each
  • ¼ cup maple syrup
  • 2 tbsp soy sauce
  • 1 garlic clove, minced
  • 3 tsp fresh ginger, minced
  • ½ tsp paprika
  • pinch of salt
  • ¼ tsp ground black pepper
  • Cedar plank (optional)

Directions

  1. Mix all ingredients for marinade and pour over salmon.
  2. Marinate for a minimum of 2 hours.
  3. If preparing salmon to freeze, place salmon in individual ziploc bags and pour marinade in bag.  Remove air from bag and close tightly before placing in freezer.
  4. To cook on barbeque, soak cedar plank in water for at least 2 hours.
  5. Preheat barbeque to about     degrees.  Place marinated salmon on plank and cook for approximately 10 minutes
  6. If baking in conventional oven, preheat oven to 350 degrees.  Place salmon in oven proof dish and cook for approximately 20 minutes

posted by: everydayhomegourmet.blog/

Hearty Tomato and Grain Soup

  • Servings: 8
  • Difficulty: very easy
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Hearty Tomato Grain Soup

I found this recipe on the package of PC Blue Menu Soup Mix in the winter of 2017 and I could not believe how easy and tasty it was!  I also add chopped carrots and celery in the last 15 minutes of cooking, and if I have some cooked chicken bits in the freezer that I saved from my last roast chicken, I add that too.  But the recipe is very delicious on it’s own, so go ahead and enjoy this easy, hearty dish!

Ingredients

  • 1 cup mixed grains/legumes (brown rice, barley, split peas, lentils)
  • 1 – 20 ounce can diced tomatoes  (I prefer the no salt version)
  • 1 litre (4 cups) low salt chicken broth
  • 2 cups water
  • 1 small chopped onion
  • Half to one tbsp Olive Oil
  • ¾ cup chopped carrots (optional)
  • ¾ cup chopped celery (optional)
  • ¼ cup cooked chicken shredded or finely chopped (optional)

Directions

  1. Heat olive oil in pot; add chopped onion and cook until fragrant and translucent
  2. Add the mixed grains/legumes
  3. Add the can tomatoes
  4. Add chicken broth
  5. Add water
  6. Bring to a boil
  7. Reduce heat to medium low and cook for 60 to 80 minutes.  Grains should be tender, but not too soft
  8. Optional:  In the last 15 minutes of cooking add chopped carrots, celery chicken, or whatever vegetables you prefer!

posted by: everydayhomegourmet.blog/

 

Slow Cooker Pot Roast by Everyday Home Gourmet

  • Servings: 4 to 5
  • Difficulty: easy
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This is a combination of the classic recipe my Mom used and a beef stew recipe I love from my favourite cookbook!  Use full-bodied red wine and low salt beef broth.  Brown the roast first if you have the time.  It will result in deeper flavour and a slightly thicker broth.

Ingredients

  • 2 kg boneless beef blade roast
  • 2 potatoes, quartered
  • 4 large carrots, cut in thick sticks, 2 or 3 inches long
  • 3 celery ribs, cut in 2 to 3 inch pieces
  • 15 to 20 green beans, left whole
  • half a medium onion, chopped
  • 2 cups good quality, low salt beef broth
  • 1 cup red wine
  • 2 to 3 tbsp tomato paste
  • 2 bay leaves
  • 1/4 tsp fresh ground black pepper
  • a little salt (only if you use unsalted beef broth) 

 

Directions

  1. If you have a slow cooker that browns, sear the roast on all sides before adding other ingredients.  You can use another pan to sear the roast too, but only do this if you have the time!
  2. Add broth, wine, tomato paste and seasonings to the roast in the slow cooker
  3. Stir briefly to combine
  4. Add chopped vegetables (above shapes are only suggestions!  Chop as you like!)
  5. Set slow cooker on low and cook for about 6 hours with lid on.
  6. Enjoy!

posted by: everydayhomegourmet.blog/

 

Mom’s Yorkshire Pudding

  • Servings: 6 in large muffin tins, 10 in small muffin tins
  • Difficulty: medium
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Yorkshire Pudding (1)

 My Mom always made beautiful, fluffy Yorkshire Pudding – even though she is Italian-Canadian and not British!  It’s taken me some practice to get mine as nice as hers, but it’s worth the effort!  This recipe has simple ingredients and is simple to prepare.  Just monitor well during the cooking stage

Ingredients

  • 2 eggs
  • ½ cup milk
  • ½ cup flour
  • ¼ tsp salt


Directions

  1. Beat eggs and milk well
  2. Gradually pour in flour and salt
  3. Mix together with a mixer and let stand for ½ hour, covered
  4. Preheat oven to 350 degrees
  5. Pour about a tablespoon and a half of hot vegetable oil in each section of large muffin tin
  6. Bake at 350 degrees for approximately 20 minutes, of until puffed and golden brown.  (Turn oven light on to monitor progress)

posted by: everydayhomegourmet.blog/