Ginger & Garlic Vegetarian Soup

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Ginger & Garlic Vegetarian Soup

Shopping List

  • 1 box of low sodium vegetable stock
  • 1 Med Onion Diced
  • 4 Cloves of Chopped Garlic
  • 3 Stalks of Diced Celery
  • 2 Tablespoons of grated ginger, if you are using fresh throw in the freezer for a few minutes then grate!
  • 2 Cups of Fresh Spinach
  • 1 Large Sweet Potato Peeled and Chopped
  • 1 Med Sized Zucchini Cubed
  • 1 Med Red Pepper Dicerd
  • 3 Med Carrots Peeled and Cubed
  • 1/4 Cup Bean Sprouts
  • 1/4 Cup Frozen Corn
  • 1 Cup Mushroom, Chopped into Small Pieces
  • 1/2 Teaspoon of Hot Chili Flakes
  • 1 1/2 Cup Water
  • 1 1/2 Tablespoon of Extra Virgin Olive Oil
  • Kosher Salt and Cracked Pepper to taste

What to do…

In a large stock pot turned on Med 5-6 with Olive Oil.

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Add your Onion, Celery, Red Pepper, Chili Flakes, Garlic & Grated Ginger to Sautee. Add 1/4 Cup of Chicken Stock

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Add Mushroom

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Add Sweet Potato, Carrot & Turnip

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Add Zucchini

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Add Bean Sprouts & Spinach

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Add Vegetable  Stock, Strained Tomatoes & Water

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Let these ingredients cook out for an hour on low heat!

A piping hot bowl of healthy and hearty Garlic & Garlic Vegetable Soup!!

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Thanks for joining me once again.. I hope you enjoy this recipe!!

Until we meet again, Cheers and Happy Cooking!

If you have an recipe, an idea, a request or a comment I can be reached at schoonerpixie@hotmail.com and can also be found on facebook at Schooner Pixie’s Kitchen!! Hope to hear from you soon!

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My take on cousin Nick’s Smoked Chop Chowder!!!!

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“Smoked Chop Chowder”

 

So as I told you in my last blog I decided to try my own take on my cousin Nick’s Smoked Chopped Chowder. This is one of his original ideas and I thought it sounded too mouth watering not to try myseld.. and of course it turned out delicious!! I loved this dish because I got to take a trip to my favorite local meat market Meadowbrook Meat Market to purchase the smoked chops, something I had never tried before!

 

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What you will need:

  • 2 smoked chops cubed keep the bones
  • 1 can light evaporated milk
  • 1 carton of low sodium chicken stock
  • 1 cup of water
  • 2 med sized onions chopped
  • 3 cloves of minced garlic
  • 2 stalks of diced celery
  • 2 green onions
  • 1 package of mushrooms  sliced (cremini or white)
  • 1 med sized sweet potato peeled & cubed
  • 3 med sized yellow potatos peeled and cubed
  • 1/2 cup grated low fat old cheddar cheese, Nick uses a block of Velveeta, sounds delicous however I used the cheddar because I am still watching the calories and fat intake 🙂 So it’s up to you!!!

 

 Preheat the oven to 350. Turn burner onto 7, in an oven ready pot or roaster (I used my amazing dutch oven) Add  to the bottom of your pan some extra virgin olive oil, put in your cubed pork and bones fry until browned. When browned add your onions, celery and garlic. Add some of your stock enough to cover the meat and veggies.

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Cover and bake in oven for 45 minutes to tenderize the meat. Next add your sweet potato, yellow potatos and mushrooms!

 

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Add the remaning stock, can of evaporate milk and water. On the stove at about 6 cover and cook until the veggies are tender, for about 30-45 minutes. Make sure it doesnt come to a boil or your milk will curdle, so if you need to turn it down do so just dont let it come to a boil.

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When everything is tender, then add your cheese, let melt and sit for another 10-15 minutes. I forgot to add the green onion to mine but this is when I would do it. Season to taste with salt and pepper! This is another thing I have been meaning to tell you but I use Kosher salt, I have a bowl of it sitting on my counter. We use this because it is better for you and has the salt taste with out being iodized, it’s a more natural product!

This turned out awesome and I love that I got the idea from my cousin.. It’s an amazing that I will definitly make again! Hope you give it a try too!!

 

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Next up I am going to show you how to make the most Amazing Poppyseed Dressing you have ever tried,

along with the most delicious, kicked up Spinach Salad.. Stay tuned, it’s coming soon!!

Any requests for a recipie you would like me to try pleae email me at schoonerpixie@hotmail.com

You can also join me on facebook at https://www.facebook.com/#!/SchoonerpixiesKitchen.

Until next time Enjoy & Happy Cooking!!!

 

 

Uncle Charlie’s Curried Chicken…. made by me!!!

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“Curried Chicken with Tomato & Onion Salad”

     After spending a weekend away with family to celebrate our sons birthday, we did alot of talking about food.. As we all have a passion for great cooking and healthy eating. This dish is my Uncle Charlie’s speciality, and after trying I loved it! He is pretty secreative about his recipies but for some reason he told me how to make this dish and I just added my own personal touch! It turned out delicious and John says he now wants to add this dish to our rotation.. Can’t get much more of a compliment than that!

Because this needs to marinate, I am going to first show you how to make the Tomato & Onion Salad, this can marinate in the fridge while you are making the main course.

You will need:

  • 1 large tomato sliced as thin as possible, like paper thin
  • 2 small onions also peeled and sliced as thin as you possibly can
  • 1.5 cups of white vinegar
  • 2 tbs white sugar or sweetener

In a med sized bowl add the tomato, onion and sugar mix well then add the vinegar. Cover and place in the fridge.

Now onto the Curried Chicken…….

You will need:

  • 3 tbsp dried yellow curry
  • 1 carton of low sodium chicken stock
  • 1 package of boneless chicken thighs chopped into chunks
  • 2 onions sliced
  • 3 cloves of minced garlic
  • 3 tbsp of hot sauce
  • Dash of dried chili flakes
  • 1/2 tsp cardamon (comes whole and needs to be crushed with mortar and pestal)
  • 2 tbsp of butter
  • 1 half of a large sweet potato peeled and cubed
  • 3 med size potatos peeled and cubed (dont need to be prefect this is a rustic dish)
  • Half a package of frozen veggies (only because they are out of season) which include peas, corn cobs and green beans
  • 3 med size carrots peeled and chopped into rustic size pieces
  • 2 cups brown rice

Of course for this dish I used my amazing dutch oven… if you dont have an enamel pot a roaster will do, the main thing is it needs a cover as it bakes in the over!

Preheat your oven to 350.

Turn burner on at 7. Add extra virgin olive oil to the bottom of the pan, when warmed, add your chicken. Brown, remove and then set aside.

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In a mortar and pestal add your cardamore, crush and remove shells.

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Add onions, garlic and dried chili flakes. Satuee.

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Add butter and after it is melted now it is time to make a rue by adding the curry and cardamon. Mix together and make a paste!

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Next add the carton of stock and half a cup of water then stir together creating a curry broth.

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Add all the remaning veggies.

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Cover and bake in oven for 1-1.5 hr or until veggies are tender.

In the meantime prepare the brown rice.

To plate add the brown rice, then top with curry and place the tomato & onion salad as a side.

Now it is finished and ready for all to eat and enjoy!

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I hope you all enjoyed reading this blog. I also hope you try cooking this at home and that you loved eating it as much as we did!

Any suggestions or ideas on what I should be cooking next please email me at schoonerpixie@hotmail.com.

You can also join me by adding yourself to my facebook group

 https://www.facebook.com/#!/SchoonerpixiesKitchen

Next up I am going to show you how to make “Smoked Chop Chowder” another family speciality.

Until next time Enjoy & Happy Cooking!!

When the moon hits your eye like a big pizza pie…………..

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I learned to make homemade Pizza Sauce from one of my favorite chef’s Michael Smith.. He is an amazing chef that shows people how cook simple and delicious meals in the comfort of your own home! Since I started making this sauce I have yet to buy canned sauce since. The great thing about this sauce is that it makes enough to make 2 or 3 pizzas. So for your convenience you can freeze it if you have alot left over.

  • 4 cloves of minced garlic
  • 1 large onion (white or red)
  • 1 jar of strained tomatos (I use La Regina San Marzano because they are the best, also they can be purchased in 8’s at Costco and can be used in many dishes)

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  • 3 tbsp of  dried oregano
  • 2 dashes of Worcestershire Sauce
  • Dash of dried Chili Flakes
  • 1 tbsp Kansas City Style BBQ Sauce (for a more traditional sauce, omit the bbq sauce)

First add your E.V.O.O. to the bottom of your pan turn on Med-High heat (6-7)

Add your Onions & Garlic, once they start to sautee, add a dash of water, this will soften the onions and prevent the garlic from burning, season with Salt & Pepper. Once your veggies are softened, add your chili flakes and oregano.

Excuse the steam "It's HOT in my kitchen" ;)

Excuse the steam “It’s HOT in my kitchen” 😉

Then add your jar of tomato sauce, (each bottle has basil in it you can leave the basil in or remove it, if you leave it in make sure you chop it up good in the pan).

Then add your Worcestershire sauce and your BBQ Sauce.  Let simmer until it is time to put your pizza together.

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Just for timing purposes it’s time to make the Sweet Potato Dollar Chips!

This is a healthier dish for you than your regular potato as it doesnt have as much starch so if you are watching what you are eating these are an awesome substitue.

Preheat your oven to 375 degrees

  • 1 larger long Sweet Potato cut into coin size pieces (1 potato feeds 3 people)

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In a large mixing bowl add your sweet potato. Then coat the dollars with:

  • 2 tbsp olive oil
  • 3 or4 good dashes of garlic plus
  • Salt & Pepper

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When every thing is mixed, on a cooking sheet place your sweet potato on the pan. Like this! Then put in the oven for 15 minutes, turn over and bake for another 10 minutes or until both sides are browned!

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Now back to the pizza,

  • 4 small fast frying steaks, cut into small pieces
  • 1 small green pepper diced
  • 1 small onion diced
  • 1 cup of sliced fresh mushrooms
  • 2 cups of grated Skim Mozarella Cheese
  • 3-4 whole wheat pitas

In a small frying pan with some E.V.O.O. sautee your onions & green peppers, again when they start to cook at a shot of water. When cooked set aside on a plate.

Next fry your steak in the same pan, season with salt and pepper.

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While your steak is cooking place your pitas on a cookie sheet (only 3 per sheet will fit), add your tomato sauce. Then add your steak

In the frying pad add your sliced mushrooms, cook only long enough to add to your pizzas the green peppers & onions.

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Then add your mushrooms and last but not least the cheese.

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By the time every thing is sliced and diced, sauted and grated and the pizza are prepared, your sweet potato dollars should be ready to take out of then oven.. If you have to wait a few minutes thats ok!!

Put your pizzas in the oven on bake for about 7 minutes, leave the temp at 375. After the 7 minutes turn your oven to broil melting the cheese and adding that extra crisp your pita bread… Remove from the oven and serve!! I use a pizza cutter to cut them in fours….

This is a great meal that the whole family will love. It is also a meal that you can play with. It is okay to maybe change the steak to chicken or even pulled pork or add your own favorite toppings like hot peppers, olives, feta cheese or even green onion. It’s all about what you like. This is also a super healthy meal with lean cuts of meat, low starch, skim cheese and a thin whole wheat pizza crust.. Can’t get any better than that!

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I also make these pizzas for friends as apps and they are a big hit, they are alot of work.. but they are so good that it is worth it!

I hope you and your family enjoy this delicious meal..

Please feel free to join me on facebook @ https://www.facebook.com/#!/SchoonerpixiesKitchen

Is there anything you would like me to learn to cook and post on my blog please I am up for any of your ideas and suggestions. You can comment on here or email me at schoonerpixie@hotmail.com, your feedback is appreciated 🙂

Until then Enjoy & Happy Cooking

Delicious on a cold day, Porter Beer Beef Stew!!

Delicious on a cold day, Porter Beer Beef Stew!!

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So yesterday I made a delicious Porter Beer Beef Stew for supper and want to share my recipe with you.. It is a little bit of work but it is worth it, the supper was delicious and so was todays lunch 🙂

I also made this in our Dutch Oven that we bought for a STEAL at the Super Store for only $14.94.. it was regular $59.99!! This dish is amazing and we have used it pretty much everyday since we bought it for roasting chicken, stews even and homemade goulash.. It is beautiful and we are so glad we found it for a song!

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Porter Beer Beef Stew!!

What  you need:

  • 1 roast chooped into chunks, the worst cut you can find the better for tenderizing
  • 1 large diced Onion
  • 1 small piece of ginger
  • 2 stalks of celery diced
  • 3 cloves of minced garlic
  • 1 small cabbage- cut into rustic pieces
  • 1 med squash- peeled and cut into rustic pieces
  • 2 small turnips- peeled and cut into rustic pieces
  • 8 med size potatos- peeled and cut into rustic pieces
  • 1 medium parsnip- peeled chopped and cubed
  • 3 large carrots- peeled, chopped & cubed
  • 1 box Beef Stock, low sodium
  • 1 can of Porter Beer (Fuller’s)

In your pot add olive oil, brown your cubed beef. When browned remove & set aside in a bowl!

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Next pour in a 1/2 cup of beef stock & 1/2 of the beer, to remove all the browned bit. Then add your onions, celery, garlic and ginger (an easy way to get the ginger is to keep it in the freezer, when ready to use, take a piece of it, remove the skin and micro plan it into the dish, alot easier than mincing it) While sauting, chop your vegetables. Remember this a stew so they dont need to be cut perfect, the more rustic the better!

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Then add your veggies… Potatos, squash, turnip, cabbage, carrots & parsnip. When you add them do not add the stock right away let stand for 15 minutes stirring occassionally. This helps the vegatables keep whole when slow cooking.  Add the beef you set aside!

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Next add 3 bay leaves, the rest of your beef stock and beer. Then fill your stock box with water, add to the pot!

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Let cook at low to med heat for a few hours, slow cooking will tenderize the meat and cook the veggies through!

The final product should look like this!!

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Wished you could taste it don’t you!! 🙂

Would like to say thanks a million to everyone who have been posting pictures of the things you have made on my blog onto my facebook page.. Makes me so happy to know that sharing my recipies and ideas with you have been put to use!

Please feel free to add yourself to my new facebook page.

https://www.facebook.com/#!/SchoonerpixiesKitchen

Any suggestions or ideas you have for me are appreciated!

Until then…..

Enjoy & Happy Cooking!!

Adobo Chicken

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Welcome to Schooner Pixie’s Kitchen!!

Authentic Adobo Chicken

Ingredients:

9 chicken thighs (you can also use duck, skin on Chicken Breast or Pork)

salt and pepper to taste

1 tbsp vegetable oil

1 large onion, sliced

8 cloves garlic, minced

1 cup seasoned rice vinegar (if not seasoned, use a little sugar to taste)

1/2 cup soy sauce, or to taste (this is a fairly salty dish, so if you’re not into that kind of thing, add less and adjust later)

1 1/2 cups chicken broth

2 tsp sambal chili sauce, or other hot pepper sauce to taste

2-4 bay leaves

First you paint on a coat of Extra Virgin Olive Oil on to each chicken thigh skin side up.

Paint Extra Virgin Olive Oil unto Chicken thighs

Paint Extra Virgin Olive Oil unto Chicken thighs

Heat up your pan at about 7, put in your chicken skin side down to make the skin nice and crispy! Turn to brown the bottom of the breasts are browned.

Chicken is turned skin side up, to brown the bottom of the thigh!

Chicken is turned skin side up, to brown the bottom of the thigh!

       Remove from chicken from the pan and set aside. Add diced onion to the pan!

Diced Onion

Diced Onion

Add chopped garlic!

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chopped garlic added

 

Add Seasoned RiceVinegar, Soy, Chicken Stock and Sambala!

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Adding soy, stock, vinegar and sambala

 

Add Bay Leaves

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Bay Leaves added

 

  When all these steps are done add the chicken you set aside. Cover and cook on medium 5, simmer for 1 hour 20 minutes. In the meantime you can make your rice and veggies that you want to go with it.. We ate corn and basmati rice! Honestly it was so easy and so delicious that we will be cooking this again!  I didnt get a picture of everything we ate but here is a shot of the main dish! 🙂

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I hope that you are enjoying these dishes and that they are inspiring you to cook new things. Next up we are cooking up an essential oil in our house “Chili Oil” it is super easy and can be used is so many recipies!

If I don’t get a chance to blog again before Christmas I want to wish you and yours and very Merry Christmas from our house to yours, Cheers!

The Apple Pork Pressed Panini!!

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 “The delicious Apple Pork Pressed Panini”

This recipe was created equally by John and I and started with a trip to Pete’s Frootique’s Bakery where we found  a round loaf of focaccia bread.. Which immediately made us want to make a panini in our George Foreman grill! After shopping at Pete’s we also came out with fresh buffalo milk mozzarella, which is mozza in it’s original form and is totally delicious!

     When creating a recipe we never really know exactly what we are going to do until we see what we want. After a trip to The Real Atlantic Superstore, qw came home with a red onion and Presidents Choice Brand Carmelized onion topping.

To begin we mixed together:

  • 1/2 cup of ground pork (you can use any ground meat we use pork beacuse it is lean and has great flavor)
  • 1/4 cup of diced cheese curds
  • 2 cloves of finely chopped garlic
  • 1 teaspoon of onion powder
  • season with salt & pepper

Form into a large patty and fry, season with salt and pepper.

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While the pork is frying time to make the apple Mayo and Prepare the Focaccia and the fixings for the Sandwich.

Apple Onion Mayo:

  • 1 cup mayo
  • 1 tsp carmelized onion
  • 1 tsp apple sauce

The Focaccia Bread

  • 1 tbsp of garlic butter
  • 1tbsp of Extra Virgin Olive Oil

Melt in pot. Take a paint brush and cover both sides of the bread with the mixture. The put the top and bottom of the sandwich in the panini press before adding the toppings.

While the focaccia is pressing:

  • Thinly slice red onion enought to cover the whole patty
  • Slice the Buffalo Mozzarella, ready for topping

Focaccia and Toppings

By now your focaccia should be pressed, spread the Apple Onion Mayo on bothsides of the focaccia bread. Put the patty on the sandwich. then add your sliced onions and mozzarella.. Cover with top and put on the panini press!

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This is the final product.. Turned out perfect and tasted better

than what we expected!!

The final product

If you try this, good luck and enjoy!!

 Next up my first attempt at homemade corn chowder on a rainy day!!