1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Savory Chowder

BT Calgary | posted Monday, Nov 6th, 2017

This version is dairy free, gluten free and can even be made vegetarian if you omit the bacon. Coconut milk gives it that smooth consistency and has an Asian twist thanks to the lime & cilantro finish. The result is a hearty chowder which is full of so much flavor it pleases everyone.

soup

— Coutrtesy¬†Teresa Toth¬†—

Ingredients

  • 1 tablespoon sesame or olive oil
  • 1 cup red onion, chopped
  • 1 cup red pepper, chopped
  • 1 cup bacon, chopped
  • 2 cups Yukon gold potatoes
  • 1 can baby corn, chopped
  • 1 can diced tomatoes
  • Pinch of chili flakes
  • 1 tablespoon cumin
  • 1 teaspoon seasoning salt
  • Fresh pepper
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • Juice of 1 lime
  • 1/2 cup cilantro chopped

Directions:

  1. In a large pot over medium heat, saute the onion, pepper and bacon in the sesame oil until the veggies are softened and the bacon is crisp, approx 5 minutes.
  2. Add the potatoes, corn and tomatoes and stir.
  3. Add seasonings and vegetable broth and bring to a boil. Reduce heat to medium and cover. Cook for 15-20 minutes until the potatoes are tender.
  4. Add the coconut milk and lime juice and heat thoroughly.
  5. Spoon into individual bowls and top with cilantro.

— Enjoy! —

Tags: , , , , , , , ,

Recipe Remix: Quick Spanish Paella

BT Calgary | posted Monday, Mar 7th, 2016

paella

Paella is one of those dishes which is so versatile and came be made with almost any type of meat. For this mixed variety I have included chicken, chorizo sausage and prawns which seams to satisfy all tastes. The chorizo gives it just enough heat without being overpowering. The ultimate short cut in this dish is to use Spanish style rice which is already seasoned, but if you are using plain white rice, I would recommend adding a can of diced tomatoes to the mix.

Courtesy Theresa Toth, easypeasyeats.com

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 2 cups chorizo sausage, sliced
  • 1 pound chicken breast, sliced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon chili powder
  • Salt & pepper to taste
  • 1 1/2 cups Spanish style rice (or short grain rice)
  • 3 cups chicken stock
  • 1 cup raw prawns,
  • 1 cup frozen peas
  • 1 lemon, cut into wedges
  • 1 cup parsley, chopped

Directions:

  1. In a large skillet, heat the olive oil over medium heat and add the onion, bell pepper, chicken and sausage.
  2. Cook for 5 minutes until the meat is browned and the veggies are soft.
  3. Add the paprika, thyme, chili powder and salt and pepper and stir.
  4. Next add the rice and chicken stock and bring to a boil.
  5. Lower to simmer and cook for 10 minutes, stirring,until the rice is almost done.
  6. There should be some liquid remaining in the pan.
  7. Add the prawns and frozen peas and stir to combine.
  8. Cover with a lid and simmer for 5 minutes until the prawns are cooked.
  9. Serve with a squeeze of lemon and fresh parsley.

 

Tags: , , , , , , , , ,