Wednesday, November 4, 2015

Slow Cooker Kale and Chorizo Soup

Photography by Jeff Coulson/TC Media
By Rheanna Kish and The Test Kitchen at Canadian Living Magazine

Inspired by Portuguese caldo verde, this hearty, richly flavoured soup is a yummy way to use up an entire bunch of kale in one go. It freezes well, so leftovers make quick and easy lunches all week. The soup thickens as it stands; thin with water and adjust the seasonings as desired when you reheat it.

8 oz (227 g) dry-cured chorizo sausage or chouriço, halved lengthwise and sliced
1 spanish onion, sliced
4 cloves garlic, sliced
1 lb (454 g) yellow-fleshed potatoes, peeled, halved lengthwise and sliced
2 bay leaves
1 tsp (5 mL) sweet paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) water
4 cups (1 L) sodium-reduced chicken broth
1 bunch kale, trimmed and shredded

In skillet over medium-high heat, brown chorizo. Transfer to slow cooker. Drain any fat from pan (do not wipe clean)

In same skillet, cook onion and garlic, stirring occasionally, over medium heat, until softened and light golden, about 8 minutes. Transfer to slow cooker.

Add potatoes, bay leaves, paprika, salt and pepper to slow cooker; stir in water and broth. Cover and cook on low until potatoes are tender, 6 to 8 hours.

Discard bay leaves. Using slotted spoon, remove as much chorizo as possible to bowl; set aside.

Add kale to slow cooker; cover and cook on high until tender, about 10 minutes. Using immersion blender, purée soup until almost smooth with a few chunks. Stir in reserved chorizo. (Make-ahead: Freeze in airtight container for up to 2 weeks.)

See the recipe (and more) at Canadian Living

Lemony Kale

Photography by Ryan Brook/TC Media
By The Test Kitchen - Canadian Living

Serve this easy side dish with grilled fish or chicken for a light supper.

1 tbsp (15 mL) olive oil
3 cloves garlic, sliced
6 cups (1.5 L) torn stemmed kale
2 tsp (10 mL) lemon juice
1 pinch each salt and pepper

In skillet, heat oil over medium heat; cook garlic until fragrant, about 1 minute.
Stir in kale; cook until slightly wilted and dark green, about 5 minutes.
Stir in lemon juice, salt and pepper.

See the recipe (and more) at Canadian Living

Wednesday, October 21, 2015

Michael Smith's lentil, arugula, red grape and walnut salad

One of our customers, Debbie E. Blais, suggested this recipe for anyone who is interested in a great way to use Arugula, Lentils, Fruit and Nuts together, in a DELICIOUS and easy to prepare salad

Preparation time: 20 minutes
Cooking time: 10 minutes
Ready time: 30 minutes
Servings: 4

4 cups water
1 cup green, du Puy or beluga lentils
½ teaspoon salt
1 tablespoon white sugar
1 cup whole walnuts
4 teaspoons olive oil, divided
1 tablespoon red wine vinegar
1 tablespoon honey
½ teaspoon your favourite hot sauce
½ teaspoon salt
1 small red onion, thinly sliced
2 cups red grapes, halved
5 ounces (about 6 cups) arugula

In a medium saucepan over medium-high heat, bring the water, lentils and salt to a boil. Reduce the heat to maintain a simmer and continue cooking just until the lentils are tender, about 15 to 20 minutes. Strain off any excess water, cool to room temperature and the lentils are ready to add to any salad.

Preheat your oven to 350 F. Put the sugar and the walnuts into a small plastic bag and pour in a teaspoon of olive oil. Then toss everything together until the nuts are evenly coated. Spread out in a single layer on a baking sheet, then bake until lightly browned, about 10 minutes. Watch the nuts closely, as they can burn easily. Cool to room temperature.

Meanwhile, in a large salad bowl, whisk the remaining three teaspoons (or one tablespoon) of olive oil together with the vinegar, honey, hot sauce and salt. Toss in the red onion and grapes. 

Just before serving, throw in the arugula and toss everything together thoroughly, evenly distributing the vinaigrette. Top with the walnuts and lentils. Serve and share.

From: Chef Michael Smith who has written five cookbooks and hosted several cooking shows on the Food Network, including Chef at Large. Follow on Twitter: @GlobeFoodWine

Wednesday, April 29, 2015

Carrot Oatmeal Muffins

1 ½ cups       organic all - purpose flour (I used our Acadia heritage flour)
1 cup             Newfound Oatmeal
½ cup            packed brown sugar
1 tbsp.           baking powder (try to avoid the one with aluminum)
½ tsp.            cinnamon or ginger
¼ tsp.            salt
1 cup             milk (water will work fine if allergies are an issue)
1                    egg
¼ cup            vegetable oil (same quantity of chia seed and water will work)
1 tsp.             vanilla
¼-½ halcup grated carrot
½ cup            chopped walnuts (optional)

Preparation:In a large bowl, whisk together the dry material. In a separate bowl mix the wet. 

Combine and spoon into a greased muffin tin. 

This recipe should make 1 dozen muffins. Bake @ 375 F (190 C) for about 20 minutes. Let cool and enjoy.

From Speerville Flour Mill website:

Thursday, January 8, 2015

Quinoa & Feta Salad with Roasted Vegetables

By Sarah Cook

Cooking time
Prep:30 mins
Cook:30 mins
Serves 4

200g quinoa
3 tbsp olive oil
1 red onion, peeled but left whole, then cut into 1cm thick round slices
2 peppers, red, yellow or mixture, deseeded and cut into chunky long wedges
200g baby courgettes, halved lengthways
3 garlic cloves, unpeeled
zest and juice 1 lemon
pinch of sugar
small pack flat-leaf parsley, roughly chopped
200g pack feta cheese
Buy Ingredients

Cook the quinoa following pack instructions, then drain really well and set aside.
Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
Squeeze the roasted garlic cloves out of their skins and mash with some seasoning.
Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.

Recipe from, January 2012