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!!!

 

 

The other half of that lunch I promised…

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Crema de cepa de apion

“Creole celery root cream soup”

First off if your wondering where I got this idea, it came to me after searching ‘celery root’ on pinterest.. It looked good on there so I decided to make it for my lunch as I had some left over celery root hanging out in my fridge just waiting to be eaten 😉

After reading up on it I discovered that this soup was described as a typical delicacy of Constanza a scenic highland region in the center of the Dominican Republic…. Cepa de apio is said to have excellent nutritional value, medicianal qualities and a very high source of calcium! Sounds good to me!!

Ingredients

  • Olive Oil
  • 1 med onion chopped
  • 2-3 celery stalks chopped
  • 2 small carrots sliced and diced
  • 3 med potatos peeled cubed
  • 1 celery root peeled and sliced (I used the left over mashed from the night before worked awesome)
  • 1 tsp cumin powder
  • 1 bay leaf
  • salt and pepper
  • 8 cups of vegetable stock (chicken also works)

Instructions

  1. Heat the oil in the pan med-low heat
  2. When oil is hot, add onions fry until soft
  3. Add cumin powder and bay leaf
  4. Add celery and a couple of minutes later add your carrots, celery root and potatos (keep on very low heat)
  5. Cover the pan and sweat for several minutes, stirring occassionally to prevent sticking or burning
  6. Add vegetable stock & simmer until veggies are cooked. Leave to cool
  7. Once cool blend the soup and season to taste, adjust by adding water if necessary
  8. reheat and serve, fennel also makes a nice garnish for this soup if you have some
  9. Also if you like heat, adding cayanne to this soup is so good!!

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“El producto final”

The finished product in Spanish!!

Thats it for today, hope you enjoyed!!

Again any suggestions or ideas for dishes you would like to see me make please feel free to comment on the blog or you can join me on my face book page @

https://www.facebook.com/SchoonerpixiesKitchen

You can also email me at schoonerpixie@hotmail.com

Until next time, Enjoy & Happy Cooking!!

Get your chop sticks ready.. today I am making an Asian Noodle Bowl!!

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“Asian Noodle Bowl”

 

 John and I have been really getting into the Asian inspired swing of things and if you are looking for an easy way to start out, the noodle bowl is the way to go.. it’s delicious, healthy, and I haven’t met a person yet who hasn’t totally loved this dish!! Again I really don’t have a recipe for this.I guess we both really know how flavours work together so a recipe isn’t required.. I also don’t have a play by play this time. It’s that easy you aren’t going to need it. 

With this dish you pretty much season to taste! You can use any type of noodles you want, I normally use udon or dan dan noodles.. but you can use rice noodles or even vermicelli. You can also use your favorite meat, seafood and vegetables. As for the seasoning sauces, you can get them at your local super market or asian market and they are all pretty cheap.

This is how I do it, remember the fun in this dish is making it yours.. just dont go outside of the Asian box and I guarantee it will turn out awesome!

You will need:

  • 1 carton of Chicken Stock
  • 2 cups of H20
  • 3 thinly cut steaks of pork *can be the pre cut, or any cut of pork
  • 2 cups of peeled and deveined raw shrimp
  • 4-5 stalks of baby bok choy chopped, you can use a large bok choy but they have alot more stem.
  • 1-2 med carrots, grated
  • 1 med onion diced
  • 4 cloves of diced garlic
  • Small piece of grated ginger
  • 1 cup of bean sprouts
  • 1 package of noodles of your choice
  • Soy Sauce
  • Sesame Oil
  • Chili Oil
  • Fish Sauce
  • Salt and Pepper to taste
  • 1-2 tbsp of Extra Virgin Olive Oil for frying

 

     To start cover the bottom of your pot with the E.V.O.O., heat and add your chopped pork. Fry until browned. Remove the pork from the pot and put in a dish. Sit aside.

 

Frying the pork

Frying the pork!!

 

     Add some of your chicked stock to the bottom of the pot for braising, to remove all of the dark bits from the bottom. Add fresh onion, garlic and ginger. Cook until traslucent.

     In the mean time prepare you noodles in a seperate pot.

     Then add your Shrimp, the remainder of your chicken stock, water, grated carrots, bok choy, bean sprouts and your cooked pork.  Add your cooked noodles.

     When you have all of this is together it is time to add your seasoning sauces. Soy, sesame oil, chili oil and fish sauce (dont omit the fish sauce, I know some of you are thinking that it is going to be just stinky, it isn’t at all. It adds a flavor called umami, that you can’t get from anything else), also add your salt and pepper to taste. If you are a big Japanese food fan like I am you can also add a little bit of wasabi to your broth for that extra kick…

     So thats all she wrote the dish is done quick, easy and ready to eat!  ENJOY!!

Ready to eat!

From Chop Sticks to a Fork and Spoon, I am going all Italian on you with Homemade Spaghetti Sauce…. until then keep cooking and have fun!!

I would also love to hear your ideas or requests, if you have any feel free to leave a comment or drop me a line at schoonerpixie@hotmail.com