GRANNY'S BUTTERMILK SOUP

 

A friend of mine sent me a recipe for buttermilk soup that both his grandmother and mother have made over the years. It is a depression era recipe made on the farm that used just a few ingredients - potatoes, water, salt and pepper, flour, milk or cream and buttermilk. My friend knows that I use kefir and buttermilk in recipes and thought I would enjoy it. The soup goes well with warm bread.

It is a wonderful soup and I modified it to include a few other vegetables. I used kefir instead of buttermilk as I have large container of plain kefir in the fridge. I added some cauliflower as there was some in the vegetable bin that needed to be used. The soup is very filling and hits the spot when you are hungry and wanting a hot bowl of soup. If you wanted to make just a potato soup I would use four large potatoes.

INGREDIENTS:

2 large potatoes, peeled and chopped

1 onion, peeled and chopped

1 large carrot, peeled and chopped

1 celery stalk, chopped

1 cup cauliflower, chopped (optional)

water

salt and pepper to taste

1/2 tsp dried herbes de Provence

1/4 cup flour

1/2 cup milk

1 to 1.5 cups of buttermilk or kefir

DIRECTIONS:

 

Chop the vegetables to bite size pieces. I like the vegetables to be small in size and not chunky. To a large soup pot add the vegetables and then add enough water so the water covers the vegetables. Add the herbes and salt and pepper. Cover with a lid. Bring to a boil and then simmer for 25 to 30 minutes until the vegetables are tender. If too much water has evaporated, add another cup of water.

In a small bowl mix the flour and milk. You want the consistency of paste. If the mixture is not pasty enough, add a bit more flour. Add the flour paste to the soup and stir well. Turn the heat up so that it boils and then turn the temperature down to a simmer. Stir often so that the vegetables don't stick to the bottom of the pot. Let it simmer for five minutes. The soup should be thick. Add the buttermilk or kefir to the soup and stir. Let the soup heat up until it is very warm but do not let it boil. Add more salt and pepper if required. Serves 4. 

 

LEMONY LENTIL AND BUTTERNUT SQUASH SOUP

 

A favourite soup of mine and one of the most favourite soups from the recipe section in the Washington Post is their Greek lentil and spinach soup with lemon. The first time I made it I thought wow, this is a really good tasting soup. I did make it with a few modifications. In raving about the soup, I got some requests to blog it so that others could enjoy it. 

If I have time and I am thinking ahead, I like to soak the lentils beforehand. You don’t need to soak lentils but I find soaking them ahead of using them in the soup doesn’t require me to add more water to thin the soup after making it, especially after sitting in a storage container in the fridge. I will try to soak the lentils overnight in a large container with water. After soaking them I will drain and rinse them in a colander.

Hope you enjoy this soup as much as I and the DH do.

INGREDIENTS:

10 ounces or 1.25 cups brown or large green lentils, rinsed and picked over

7 to 8 cups chicken, vegetable broth or water

1/2 tsp ground coriander seed

1 tsp ground cumin 

1 tsp dried oregano

2 medium Yukon gold, russet or red potatoes, diced 

5 ounces baby spinach, chopped

1 small butternut squash peeled, seeded and diced

1 cup carrots, chopped (optional)

2 tablespoons olive oil

1 large onion, chopped

2 ribs celery, with leaves, chopped 

2 large garlic cloves, finely chopped

salt and pepper to taste

1/4 cup fresh lemon juice

2 lemons

DIRECTIONS:

In a large soup pot over medium-high heat, combine the lentils, stock or water, coriander, cumin and oregano. Bring to a boil, with the lid on, then reduce the heat to simmer for about 30 minutes, until the lentils are tender. 

Add the potatoes, spinach and butternut squash, increase the heat until it starts to boil and reduce heat to a simmer with the lid partially on. Cook another 15 to 20 minutes, until the potatoes and squash are tender.

In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, in about 3 minutes. Add the mixture to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Add the salt and pepper, taste, and add more if needed.

Thinly slice the lemons as they will be placed on top of the served soup in the individual bowls. 

Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Makes about 8 servings.

Adapted from https://www.washingtonpost.com/news/voraciously/wp/2020/03/08/this-lentil-soup-is-so-good-one-nurse-has-eaten-it-for-lunch-every-workday-for-17-years/

BUCKWHEAT CABBAGE ROLLS

 

Ready to go into the oven

It has been many many years since I have made cabbage rolls from scratch. My sister-in-law sent me a recipe she has made over the years that uses buckwheat, potatoes, onion and bacon. She told me that buckwheat or kasha was very good in cabbage rolls. You could make them meatless and not add the bacon. I decided to make these for the holidays. 

Since it has been awhile since I rolled cabbage leaves with filling, I thought a tutorial was in order. I went to youtube.com and found some great videos on cooking the cabbage and removing the leaves without ripping them along with rolling the leaves with filling.

The filling is very good and since I had about a generous tablespoon left after using all of the cabbage leaves, I warmed it up with a little bit of sauerkraut as a snack.

I used a 28 ounce can of skinless tomatoes and added some water to the casserole dish. 

This recipe makes over two dozen cabbage rolls. It depends on the amount of filling you use and the size of your cabbage.

Buckwheat filling

 

Cabbage ready to be filled

 

 

 

 

Filling the cabbage leaf

 

 

 

 

Two layers of cabbage rolls with sauerkraut

INGREDIENTS:

1 large head of cabbage 

1 1/4 cups of buckwheat (kasha)

2 cups water

1 medium potato, peeled, cooked and mashed

1 medium onion, chopped

5 - 6 slices of bacon, chopped

salt and pepper to taste

28 oz canned tomatoes or tomato soup or juice

sauerkraut (optional)

large casserole dish with a lid

DIRECTIONS:

Add buckwheat and water to a pot and cook on high heat to a boiling point; then reduce to low heat for 20 to 25 minutes. Once the buckwheat is simmering, you can cover the pot with a lid. Cook the buckwheat until the the kernels are soft and the water has been absorbed. Let the buckwheat cool and add it to a medium size bowl. Add the mashed potato to the buckwheat and combine well. Season with some salt and pepper. 

Heat a frying pan to medium heat and add the chopped bacon. Once the bacon is half cooked, add the chopped onion. Cook the bacon and onion until both are well cooked and the bacon is crisp. Watch that you don't burn the onions. Add the cooked bacon and onions to the bowl with the buckwheat and mashed potatoes. Combine well. Set aside. You can make this filling ahead of time and store in the fridge if required.

Steam/cook the cabbage until you separate the leaves.

I like to first place a layer of small cabbage leaves on the bottom of the casserole pan before I add the cabbage rolls. Fill each cabbage leaf with about a tablespoon of the buckwheat mixture. Roll up the leaf and place in the casserole. After you have placed one layer of cabbage rolls you can add some sauerkraut to the layer of rolls before you add the second layer of cabbage rolls. Add more sauerkraut after you completed the second layer of cabbage rolls. Once you have used all of the cabbage leaves or filling, you can add the tomatoes to the casserole dish. Bake at 300 degrees F for 2 hours. 

Recipe adapted from my sister-in-law Darlene.

COD AND CLAM VEGETABLE CHOWDER

Soup can be eaten at any time of the day though I generally don’t have it for breakfast. But I have had congee for breakfast and quite enjoyed it. I served this cod and clam vegetable chowder for supper as the main meal along with some almond flour crackers that are very similar to saltines or soda crackers. Making a chowder is also a good way to use small pieces of frozen fish that you might have in the freezer. The soup has a nice flavour and the DH and I found it satisfying. 

Ingredients:

5 slices of bacon, chopped (optional) OR 2 tbsp olive oil

1 med onion, chopped

2 celery stalks, chopped

2 carrots, peeled, chopped

1/2 coloured pepper, chopped

2 med potatoes, peeled, cubed

2 cups of water

1 tbsp fresh dill, chopped or 1 tsp dry

341 ml can of corn (1 1/2 cups)

Salt and pepper to taste

1/3 cup flour

2 cups milk 

142 grams can of baby clams

140 to 160 grams frozen uncooked cod fillet, thawed, cut into small chunks

This makes about two cups of fish. You can use other fish instead of clams and cod. 

Directions:

Using bacon: Add the bacon to a large pot and cook (medium heat) until the bacon is three quarters cooked. Remove the bacon with a slotted spoon, place into a small bowl or cup and drain the fat off from the pot. Add the bacon back to the pot. 

Using oil: Add the oil to a large cooking pot and heat on medium high.

Add the onion, celery, carrots and pepper to the pot with the bacon or oil. Sauté on medium heat for five minutes until the vegetables soften. You don’t want the onions to get browned. Add the potatoes and continue cooking for a few minutes. Add the corn, dill, salt and pepper. Stir all of the ingredients. Add two cups of water, stir the soup, increase the heat until the soup starts to boil, then reduce the heat to low. Cook for about 20 minutes until the vegetables are cooked. 

Add the flour to a large measuring cup or a mixing bowl. Add the milk and whisk until the flour is dissolved. Add the mixture to the soup pot and mix it all together. Add the fish and stir it around the soup. Increase the heat until the soup starts to boil (medium high) and then reduce the heat to low. Cook for five minutes. Serves 4 to 6 depending on appetites and if you are having this soup as a starter or main meal. 

Other options for vegetables include adding a cup of frozen peas or substituting sweet potatoes for regular potatoes. 

FARRO CHICKPEA SALAD

I got inspired reading a recipe from forks over knives that included freekeh and chickpeas. Freekeh is an ancient grain made from young green wheat grain. I used farro and like it so much that I would eat it even for breakfast instead of porridge. This salad is very versatile and you could add or substitute other vegetables including coloured pepper, celery, and carrot. It is a salad that would keep for several days in the fridge. The only thing I would note is using avocado in a salad which discolours over time. I served it at supper and had it first before the second course of pasta with marinara sauce.

INGREDIENTS:

1- 15 ounce can of chickpeas, rinsed and drained

1 generous cup cooked farro, barley or bulgar wheat

1/2 ripe avocado, peeled and diced

2 fresh mushrooms, chopped

1/2 cucumber, peeled and diced

1 orange or grapefruit, peeled, sections chopped

handful of fresh cilantro or parsley, chopped

1 tbsp lemon juice

1.5 tbsp olive oil

salt and pepper to taste

 

DIRECTIONS: 

Add the farro or other grain to a large bowl. Add the chickpeas and the rest of the vegetables, fruit and herbs. Mix gently. Add the oil and lemon juice and season with salt and pepper. Mix again and it is ready to serve. Serves 4 to 6 depending if this is served as a side dish.

PIZZA DOUGH

I like using this recipe for a pizza dough that I posted ten years ago vegetarian pizza. It is easy to make and makes a large enough pizza to feed at least four people. The dough recipe is still as good back then as it is now. I tend to roll it out with my fingers or a small pastry roller onto a large cookie sheet, 16'' by 11". If you like a very thin pizza, you could use a slightly larger pan. What you have to think about is planning ahead and making the dough a few hours before you want to eat so that it can rise.

For the pizza I made today, I used toppings that were in the fridge. There are no rules for choosing toppings. It is all about what your food preferences are and what is available. The amount you stack and the quantity of each item is up to you. Some people like a simple pizza while others like a pizza thickly packed with toppings. I don't like much tomato sauce on my pizza and sometimes using fresh tomatoes is a better option for me. I used the following items for this pizza.

PIZZA TOPPINGS

4 large slices of ham and chicken deli meat, chopped

6 mushrooms, thinly sliced

1 red pepper, chopped

10 multi coloured cherry tomatoes, sliced

2-3 handfuls of fresh spinach

goat cheese

shredded mozzarella 

sprinkle of Italian seasoning

 

SLOW COOKER CHILI

 

 

I got the inspiration to make chili today based on a few things: the weather has turned, it is chilly and cloudy; I wanted to use the pound of lean ground beef in the freezer; tomatoes from the garden are ripening; and, it is always convenient to have a small container or two in the freezer for when you have to make a quick meal. 

I like chili that has different textures and that includes some meat, beans and vegetables. There are zillions of ways to make chili and chili will differ depending on the region you live in. This chili uses taco spice seasoning but you could use other seasoning instead like cumin, paprika, allspice, Tabasco, oregano and chili powder.  

The chili was cooked in a slow cooker. You can cook it instead on the stove, on low heat, for several hours. Another option is to cook it in the oven at 275 or 300 degrees F for several hours, similar to cooking a stew in the oven.

Browned ground beef set aside in a dish.

ROAST BEEF VEGETABLE PASTA SALAD

I use leftover roast beef in a variety of ways. You can freeze it, add it to soups, make a stir fry or sandwiches or add it to a noodle dish. I thought since it is so hot outside, making a pasta salad would be the best option. I like using small shaped noodles for pasta salad and bowties are one of my favorites for a variety of dishes.

I chose to use carrots, zucchini, celery and pepper as the main vegetables. You could also add cherry tomatoes, cooked corn or peas. I used fresh basil from the garden and parsley would also be a good option. The salad dressing doesn't overwhelm the salad nor is it so much that the salad is too wet with dressing.

We enjoyed having this beef pasta salad for supper.

INGREDIENTS:

Leftover cooked roast beef, chopped, 2 to 4 ounces
2 medium carrots, finely chopped
1 small zucchini, finely chopped
1 celery stalk, finely chopped
1 green onion, chopped
1/2 coloured pepper, chopped
1/3 cup shredded cheese (cheddar, provolone or your favorite cheese)
2 generous cups cooked pasta (bowties or small shaped pasta)

five fresh basil leaves, sliced into small ribbons

Dressing:

1 clove garlic, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon lemon zest (optional)
1 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

DIRECTIONS:

Mix the salad dressing in a small bowl or cup and set aside

In a large bowl, add all of the ingredients and combine well. Add the salad dressing and mix well. Store in the fridge until ready to serve. Serves 4.

MASHED CHICKPEA SALAD

Chickpeas are one of my favourite beans and it is very versatile to use in a number of recipes. Instead of having a tuna salad sandwich, this mashed chickpea salad is a great alternative. I included the vegetables and condiments that I usually add to tuna; you might have favourite things that you would add to this kind of salad. 

I had this salad on toast and added some garden cherry tomatoes and cucumber as additional side vegetables. Both the DH and I enjoyed it and found it very filling. 

INGREDIENTS:

1- 15 oz/540 ml can of chickpeas, rinsed and drained

2 radishes, finely chopped

2 tbsp fresh dill, chopped

small celery stalk, finely chopped

3 sweet gherkins or 2 baby dills, chopped

1 tsp Dijon mustard

2 tbsp mayonnaise (or more based on taste)

salt and pepper to taste

DIRECTIONS:

Add the chickpeas to a medium size bowl and mash them with a fork. An alternative is to put them into a food chopper and pulse them until they are smashed but not pureed. Add the rest of the ingredients to the bowl and combine them with the chickpeas.

Serve on toast or with crackers. Serves 3 to 4.

CHICKEN PASTA SALAD

Big bowl of salad ready to serve

Having some leftover chicken from baking boneless and skinless chicken thighs and cooked carrots the previous night got me thinking about what to make. An easy option is to chop and freeze it for future soups. But I already have some bags frozen to use in soups. I decided to make a pasta salad for supper which would result in enough leftover salad for the following day. I used chicken but a can of drained chickpeas or black beans could be substituted. The salad dressing is not overpowering and the volume of dressing made is enough to coat the salad but not drench it in dressing. You can add other vegetables to the salad than the ones I listed.

Ready to sample

Makes 6 servings

INGREDIENTS:

Salad

1.5 cups dry uncooked pasta, eg bowties, penne or your favourite shaped pasta

2 cups of cooked cubed chicken

2 slices red onion, chopped

2 radishes, chopped

1/2 avocado, diced

1/2 coloured pepper, diced

2 to 3 mushrooms, chopped

1 small cucumber, peeled and chopped

4 small cooked carrots, chopped

1/4 cup feta cheese, crumbled or finely chopped

4 to 5 fresh basil leaves, chopped

small handful of parsley, chopped

Dressing

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp water

1 garlic minced or 1/4 tsp garlic powder

1/4 tsp dried oregano

salt and pepper to taste

DIRECTIONS:

Cook the pasta according to directions pertaining to the pasta you choose. Drain it and let cool. Add it to a big bowl.

To make the dressing, add all of the ingredients for the dressing into a container such as a small glass jar. Mix well with a fork or a whisk. Set aside.

Add all of the remaining salad ingredients to the bowl with the pasta. Combine well. Add the dressing to the salad and mix well. Serves 6.