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!!