Tag Archives: dinner

Creamy Turkey Soup

We are two weeks  post-Canadian Thanksgiving, and turkey leftovers are a distant memory here.  But I can’t stop thinking about the soup I made with the leftover turkey meat and stock.  It was delicious and one of those meals that just come together out of necessity.  And very well received by my family.  Luckily, I wrote the recipe down so now I can share with you!

Ingredients:
  • 2 large sweet potatoes (the white fleshed variety), peeled and cubed into 1″ pieces
  • 4 c. turkey broth (homemade, see the Weston A. Price recipe if you don’t know how)
  • 4 large carrots, sliced
  • 4 celery sticks, sliced
  • 1/2 yellow onion, diced
  • 2 c. cooked turkey meat, chopped
  • 3 sliced pastured bacon, finely sliced
  • Italian parsley, to garnish
Directions:

In a large saucepan, cook the potatoes in the broth until tender.  While the potatoes are cooking, prepare the vegetables and pan fry the bacon.  Add the raw vegetables to the slow cooker. Set the bacon aside.

Once the potatoes are cooked, i.e. can be easily pierced with a fork, puree and add to the slow cooker.  You can either use a blender or immersion blender for the pureeing (I used my immersion/stick blender).  Add the turkey and set on low for 2 hours.

If the soup is too thick, thin it out with a bit more turkey broth or water.

Garnish with bacon, parsley and fresh pepper.

Note:  you don’t have to use a slow cooker, just finish blending and then add everything to your original pot, cooking over medium-low heat until the vegetables are cooked to your liking.

 

 

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Meatballs and Caesar Salad

One main item I enjoy making for large groups is meatballs.  Ground grass-finished beef won’t break the bank and they are easy to make ahead in slow cooker.

For a side, caesar salad is also pretty easy, although some might find making the dressing for the first time a little daunting.  My favourite caesar salad dressing is from Make It Paleo, by Bill and Hayley of Primal Palate.  They have many great salad dressing recipes, not to mention great recipes in general.

Back to the meatballs.  The other benefit: they are 21 Day Sugar Detox and Whole30 compliant.  The recipe below is for 1 lb of ground meat but is easily scaled up.  The biggest batch I’ve made was 5 lbs for a Christmas party.  One jar of sauce is more than enough for 1 lb of meat; for 3 lbs, 2 jars, etc.

Ingredients:

  • 3 green onions
  • 1 garlic clove
  • 1/2 a bunch of cilantro
  • 1 handful of baby spinach
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • avocado oil (to help with the blending)
  • 1 lb ground beef, grass-finished
  • 1 jar (680 mL, 24 fl. oz.) tomato sauce*

* I use the brand La Molisana – which can be found at my local Italian bakery.  The Pomodoro & Basilico sauce does not contain any sugar.

Directions:

In a saucepan, heat the sauce over medium heat.

In a food processor or blender, combine green onions, garlic, cilantro, spinach, cumin and salt.  Run your food processor/blender until a puree forms. You may need to add a little bit of avocado oil to help with the process.

In a large bowl, combine the ground meat and green puree.  Mix well.  Then using a spoon or ice cream scoop, form the meatballs.  Gently drop the meatballs into the simmering sauce.  Cook for approximately 30 minutes on simmer.  Check that they are fully cooked before serving.

Serving ideas:  Often we eat these meatballs with a side of caesar but if you need more carbohydrates, the meatballs and sauce is also good over a baked yam or spaghetti squash. Sorry, no pictures – they were eaten rather quickly!

Make enough to enjoy them for lunch tomorrow.  For a family of four, I recommend at least 2 lbs of ground beef.

Recipe: Best Quick Pickled Vegetables Ever!

Pickled vegetables are great and I love the crunch and punch of taste they add as a condiment for any meal.  I say quick pickled because I don’t have the time or kitchen space to undertake the whole canning/pickling in jars operation.  But I do enjoy this “quick” method which is basically make and eat.  I have fond memories of my mom serving pickled cucumbers with dill, picked fresh from our garden. Continue reading Recipe: Best Quick Pickled Vegetables Ever!

Christmas Party Crock Pot Chili

Last night was the Christmas Party at Engineered Bodies Strength & Conditioning aka CrossFit Port Moody.  It was potluck style, which I find is actually really fun because you get to sample everyone’s food.  Everything was so tasty!

I had a couple of requests for my chili recipe so I’ve included it below.  A couple of things to note: I rarely cook from a recipe and often improvise as I go along.  In this case, I didn’t have any chili powder, so I skipped it and replaced it with fresh garlic, dried oregano, cumin powder, paprika and salt.  Here’s my best estimate of the ingredients.  Continue reading Christmas Party Crock Pot Chili

Recipe: Roasted Red Pepper Soup

This is for Heather.

I was inspired to make something with red peppers after I saw them on sale at the local grocery store.  To me, roasting red peppers makes them all that much better.  By the end of the shopping trip, I had 10 red peppers waiting for me to make something from them.  And because I live on the wet coast, it was a soup kind of day.

So here is my roasted red pepper soup, with bacon of course! Continue reading Recipe: Roasted Red Pepper Soup

Recipe: Roasted Pepper Chili with Avocado & Cilantro

I’ve been looking forward to chili all week.  Since returning from Orlando, I can’t seem to get warm (I haven’t turned the heat on in the house yet – trying to save electricity) so soups, stews and chilis and lots of tea are quite appealing.

Earlier this week I listed my meal plan.  Monday’s spiced brisket with salad needs work and is not worth writing about.  Tuesday’s roast chicken with yams, parsnips, carrots and onion was great and I will be turning the remains into soup later this week.  But today’s chili was so delicious.  There are so many ways to make chili but this is one of my best versions.  And my first Paleo chili.  So here’s the recipe. Continue reading Recipe: Roasted Pepper Chili with Avocado & Cilantro