Coleslaw with vinaigrette

I really like this salad. It is quite tart when fresh, but mellows wonderfully of the next few days if you don't eat it all in one go. The juices from the carrots and the cabbage leach out and blend with the vinaigrette as the flavours meld over time.

1lbs/455g cabbage (recommended is ½ green cabbage and ½ red cabbage), finely sliced

2 large carrots (6oz/170g) grated

2 scallions, finely sliced (30 to 40g)

¼ cup (60g) Tbsps apple cider or white wine vinegar

1 Tbsp + 1 tsp (25g) Dijon mustard

1 tsp salt 

1 tsp pepper

½ cup (100g) good olive oil

1. Prepare all the vegetables and mix in a large bowl.
2. Put the remaining ingredients in a small jar, screw on the lid tightly and shake until emulsified, just a few seconds.
3. Pour the dressing over the vegetables and mix together thoroughly.

Lentil Soup with Winter Vegetables

Soups and winter just go so well together. And cool weather crops make for great soup ingredients. Matched with the savory crunch of rendered crispy bacon, the flavor is nicely rounded and hearty.

1 cup lentils du Puy 

1 bay leaf

2 sprigs fresh thyme 

6 oz bacon or just 1⁄4 cup (2oz/58gr) lard 

2 carrots (6oz/170gr), finely diced

1 small celeriac or parsnip (8oz/250gr) or both, finely diced

1 leek or onion (6oz/170gr), finely chopped 

4 cloves garlic, minced  

4 to 5 cups beef stock (30gr of paste concentrate)

1⁄4 tsp pepper

1 1⁄4 tsp salt 

A handful green leaves - spinach or chard or arugula or radish tops, chopped (about 2 to 3oz/75gr)

1. Boil lentils for 30 minutes with bay leaf and thyme in enough water to cover, plus an inch, and set aside.
2. Meanwhile, cut the bacon into match-stick sized lardons and, in your soup pot, render the fat from it. Once the bacon is brown and crispy, remove it and set it aside to sprinkle the crispy savory morsels on top when serving. 
3. To the fat add the carrots, celeriac and onion. Cook, stirring, until the vegetables have softened.
4. Add the garlic and cook, stirring constantly, for 2 to 3 minutes.
5. Dump the whole lentil pot into your soup pot, lentils and cooking liquid and all. Add the beef stock, bring to a simmer and cook for 10 minutes. Season with the salt and pepper and continue cooking until the lentils are tender, about 5 to 10 minutes more.
6. With an immersion blender or by transferring 1⁄3 of the soup to a blender, mash part of the soup to create a different texture in the broth. Add more stock if you find it too thick OR blend more of the lentils if you find it to be too thin.
7. Add greens, and keep warm long enough to let the leaves wilt before serving.

Pork Pot Pie with Dumpling Topping

1 Tbsp fat (veg oil or lard)

8oz pork loin cut into ¼" pieces
1 lb fresh sausage in 1" pieces or crumbled, to taste (I use Italian sausage)

½ tsp salt

Black pepper to taste

1 Tbsp fat (veg oil or lard)

½ onion (4oz/115g) chopped

4 cloves garlic, minced

¼ cup flour

¼ cup brandy or cognac (whiskey will do in a pinch)

3 cups chicken broth or stock 

¼ cup heavy cream 

2 medium carrots, sliced 

8oz potatoes, cubed smallish

OPTIONAL 1½ cups fine chopped kale or cabbage

1. This is a one-pot meal so be sure to have a pot big enough to contain the filling and allow for the dumplings to rise and spread. 
2. Heat the pot for a few minutes then add the fat. Brown the cubed pork and set aside. 
3. You should have at least 2 Tbsps. of fat from cooking the meat. If not, add some butter or more lard. 
4. In the hot leftover oil, cook the sausage. 
5. When the excess moisture from the meat has mostly evaporated, add the onions and garlic to the sausage, stirring until soft and transparent. 
6. Stir in the flour until completely combined. Take the time to brown the flour in the fat to cook away pasty raw flour taste. Pour in the cognac or brandy or whiskey and combine, stirring constantly until the sharp alcoholic aroma leaves the liquor and is reduced, at least by half. The bottom of your pot will likely be dark brown with cooked-on fond. This is great! 
7. Add the chicken broth and cream, and stir to combine. If it looks a bit lumpy, don't worry, it'll smooth out during the simmering. You can also spend some time loosening some of the fond by scraping the bottom of the pot with a wooden spoon.
8. Add the browned pork (and the kale if using) and bring to a simmer and braise until the pork is fork tender, about ½ hour. 
9. Stir in carrots and potatoes. Return to a simmer and cook another 15 minutes before adding the dumplings.

Dumplings

1¼  cups flour

3½  tsps. baking powder

½  tsp salt

½  cup milk

1 egg

OPTIONAL : ½ tsp dry herb that complements the flavor of your sausage

1. Mix together dry ingredients just before adding to the pot. Letting the batter sit isn't good. 
2. In a separate bowl, mix milk and egg together. 
3. Dump wet over dry and mix briefly, only enough that the dry and wet are well blended. 
4. Divide dough into four portions and gently plop on top of the stew in the pot. 
5. Cover and cook 15 minutes. NOTE: Do not lift lid until done.

Kitchari

This is such a soothing dish without skimping on lots of flavor. 

Timing: 45 minutes

1 Tbsp mild vegetable oil (sesame is good)

2 tsps whole cumin seeds 

2 tsps whole mustard seeds 

5 Tbsps (100gr) finely grated fresh ginger

2 carrots, sliced 

1 cup basmati white rice

1½ cups red lentils (or the more classic split yellow moong dal aka split mung beans)

½ tsp ground cardamom

1 tsp garam masala

1 tsp ground cumin

½ tsp ground turmeric (plus more to taste)

1½ tsps sea salt (plus more to taste)

8 cups water

2-3 Tbsps tamari sauce (to taste)

FOR SERVING 

Chopped fresh cilantro

Lemon or lime juice 

1. Soak the lentils and rice overnight. Drain completely before using.
2. Heat the oil with the cumin and mustard seeds until the mustard seeds start to pop and the cumin is fragrant.
3. Add everything else EXCEPT for the tamari sauce.
4. Bring to a boil then simmer for at least 20-30 minutes or until the rice and lentils are completely cooked and tender. Leave it longer and it will break down more, which I personally quite enjoy. It's up to you, but keep in mind that you can't overcook it, unless you burn it!
5. Add the tamari sauce and taste to adjust the seasoning.
6. Serve and provide garnishes of fresh cilantro and citrus juice.

Summer Kitcharee

This is comfort food. The texture is creamy, the flavors are soothing (and a bit spicy) and the something is something. You know what I mean. Or you will once you eat some of this.

1 Tbsp vegetable oil

1 onion (6oz/170g) chopped

4 carrots (12 to 15oz) chopped

4 large celery stalks, chopped (2 tsps. celery seed)

2 medium potatoes (16oz), quartered and diced into bite-size pieces

10 cloves garlic (40g), minced

3” piece of peeled fresh ginger, minced (about 25g)

1 tsp hot curry powder (pref. Madras curry powder)

1 tsp garam masala 

¼ tsp  turmeric

1 tsp salt, to taste

Pinch or 2 red chili flakes, to taste

1 cup split red lentils or split mung dal

½ to ⅔ cup white Basmati rice 

8 cups vegetable broth

1 large bay leaf

2 zucchini (400g), quartered, sliced

2 cups (72g) Swiss chard, stemmed and julienned (or other greens)

1 to 2 handfuls of fresh green beans, cut into 1" lengths

½ tsp salt, to taste

To serve provide the following toppings:

- plain yogurt

- Braggs Aminos

- steamed broccoli

- fresh lemon slices

- chopped cilantro 

- parsley

1. Cook the onion in the oil hot oil in a large soup pot or Dutch oven over medium-low heat, until just starting to soften, about 5 minutes.
2. Add carrots, celery, potato, garlic and ginger. Stir to combine and cover and let the vegetables sweat, stirring occasionally, until the onions are soft and translucent.
3. Add the spices and mix in, cooking for about a minute.
4. Add the lentils, rice, broth, and bay leaf and bring to a gentle boil, then reduce to a simmer and cook for 10 minutes.
5. Add the zucchini squash and green beans and cover to cook for an additional 20 to 30 minutes or until the pulses start to fall apart and the veg is just tender.
6. Stir in the spinach.
7. Turn off the heat. Taste and season with salt, as needed.
8. Ladle into bowls and serve with toppings as desired.

Salade de carrottes (Carrot Salad)

This has become one of my go-to salads instead of leaf lettuce. Sometimes I'm looking to pair a different flavor, and sometimes it's for the colour. Seasonally speaking, it's also a way of having a crunch salad when leaf lettuce isn't available.

1 lb carrots, peeled and grated

2 Tbsps minced chives or chopped green onion (15g)

2 Tbsps minced fresh parsley

Dressing

3 Tbsps. (36g) fine olive oil*

2 Tbsps. (27g) lemon juice

2 tsps. (14g) honey or maple syrup

1 tsp (7g) Dijon mustard

½ tsp ground cumin

¼ tsp salt

1. In a large bowl combine the carrot, chive or green onion and parsley.
2. To make the dressing, whisk all of the ingredients together in a small bowl until emulsified.
3. Pour the dressing over the carrot mixture and toss until the carrots are evenly coated. 
4. Allow the salad to marinate for at least 20 minutes before serving. Toss again before serving. 

*I don't usually talk about 'using only the best' of anything, but I did bother to point out that a fine extra-virgin olive oil would be choice in this instance. Regular olive oil is mainly for cooking and doesn't have much in the way of flavor. However, in a salad dressing of this kind you want to taste the olive oil, which is why a real cold-pressed, extra-virgin olive oil, preferably unfiltered, is best for a really tasty dressing but, if you don't have any, it'll be just fine.

Beef Barley Stew / Soup

I have a special place in my heart for warming stews. I just love then unctuous, hot, earthy flavors that come from braising grains and vegetables and meat in a rich broth. And I love the chewy/custardy texture of barley. While this is an excellent slow-cooker recipe, it is also perfect for cooking in a far corner of the woodstove over an afternoon.

1½ to 2 lbs beef chuck (sirloin tip, top sirloin, etc) or round beef roast, in ¼" cubes (cut when half-thawed to make it easier)

⅔ tsp tsp salt

¼ tsp ground pepper

1 Tbsp oil

1 onion, diced

2 cloves garlic, finely chopped

6 to 8 oz mushrooms, thin slice

⅔ cup red wine

1 tsp fresh thyme or 2 to 3 sprigs 

1 bay leaf

2 tsps  Dijon mustard

2 to 6 cups beef stock

⅔ cup pearl barley

2 medium carrots, peeled and diced

¼ cup flat leaf parsley chopped

1. Melt/heat the oil in a large pan and when hot, add the meat and sprinkle with salt and pepper. Sear the meat until it is browned on all sides. Put in the slow cooker.
2. Add oil to the pan if necessary and cook the onion until it is soft. Add the garlic and cook 1 minute. Add the mushrooms and cook until browning. Dump into the slow cooker.
3. Add the wine to the hot pan a reduce by half or more.
4. Add 2 cups of the broth to the pan and add to the slow cooker, along with the rest of the broth.
5. Add the carrot, the thyme and bay leaf, the mustard and of course the barley.
6. Cook on high for about 6 hours or until beef is perfectly tender.
7. Before serving, stir in the parsley.

Smoky Red Lentil Stew

I suppose we like spicy dishes. This one comes out mildly spicy (to our taste), but you may want to reduce or omit the hot sauce if you want to try it and if you don't like spicy. The required spicy ingredient is the chipotle. The smokiness of the pepper is what makes this dish so delicious. It is particularly well paired with the Cornmeal Spoon Cakes.

Servings : 4 to 5

1 Tbsp mild vegetable oil
1 onion (6oz/170g) diced
4 cloves garlic, minced
3 to 4 carrots (12oz) diced

¼ tsp baking soda
1½ tsps. chilli powder
1 tsp cumin
2 cups (14oz/400g) red lentils
4 cups broth

10 to 15 dashes hot sauce

1 to 2 Tbsps. adobo sauce from the can of chipotle

14oz (398mL) diced tomatoes 
1 minced canned chipotle in adobo
1 tsp salt
1 lime, juiced
½ bunch cilantro, chopped
OR
½ bunch parsley

1. Sauté the onion and garlic in a large pot with oil until soft and transparent.
2. Add the carrot and continue to sauté for a few minutes more, or just until the carrot begins to soften.
3. Cut open the chipotle, remove the seeds and mince.
4. To the carrots and onions add the chilli powder and cumin. Stir to combine. 
5. Add the lentils and the broth, bring to a boil then simmer for about 10 minutes or until the lentils start to soften but aren't breaking down yet.
6. Add the diced tomatoes and their juices, the chipotle peppers, and the hot sauce.
7. Uncover and simmer until the liquid reduces. You should be able to serve it on a plate without extra liquid seeping out. Notice that at this point the lentils will have started to break down and stick to the bottom of the pot. You can either place a diffuser under the pot or stir frequently to prevent sticking and scorching. 
8. Stir in the salt, cilantro and the juice of the lime. Adjust the seasoning and serve with a bottle of hot sauce for anyone who would like it spicier.

Gingered Carrot Soup

I've made this soup several times, and find that there are no alterations required. Big thanks to Maxine Bonneau for creating such a lovely, smooth, sunny recipe for an easy, quick carrot soup.

2 Tbsps. (1oz/28g) butter
2 onions (12oz/340g), peeled and chopped
1 lb 8oz (680g) carrots, sliced
2 Tbsps. grated fresh ginger, divided
6 cups chicken broth (substitute vegetable broth for vegetarian)
1 cup heavy cream
2 tsps. salt, divided, to taste
¼ tsp. pepper

1. In a soup pot, melt the butter and cook the onions, stirring often, until they are soft, translucent, and just beginning to take on a little colour.
2. Add the carrots, 1 Tbsp. of the ginger, and 1 tsp. of the salt. Cook, stirring occasionally, for about 5–8 minutes, allowing the carrots to begin softening.
3. Pour in the broth, cover, bring to a boil, then reduce the heat and simmer until the carrots are completely tender.
4. Stir in the remaining tablespoon of ginger and cook for another 2–3 minutes.
5. In a blender, or with an immersion blender, purée until completely smooth. (When I'm feeling particularly picky, I like to first blend it, then run it through a fine strainer.)
6. Return the soup to the pot and stir in the cream. Add the remaining salt and the pepper, tasting and adjusting the seasoning as needed. Reheat until quite hot, but do not boil.

Pork and Grainy Mustard Stew

I can take no credit for this wonderful recipe. I've made several recipes published by the good people at Canadian Living magazine and find that they are exactly to my tastes. Here's the link to the original recipe: Pork and Grainy Mustard Stew

3 lbs pork shoulder, trimmed and cubed
2 Tbsps flour
3 Tbsps vegetable oil
2 onions, chopped
4 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
A few sprigs of fresh thyme or 1 tsp dried thyme
½ tsp salt
½ tsp pepper
2 cups chicken stock
½ cup white wine

1½ cups water
1 bay leaf
¼ cup grainy mustard
⅔ cup fresh green peas
¼ cup minced fresh parsley

1. Toss pork with 1 tbsp of the flour. In Dutch oven, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil as needed. Remove to plate.
2. In same Dutch oven, heat remaining oil. Fry onions, carrots, celery, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
3. Add stock, wine, bay leaf and 1½ cups water; return pork and any accumulated juices to pan. Bring to boil; reduce heat, cover and simmer, stirring occasionally, for about 45 minutes or until meat is tender. Discard bay leaf.
4. Whisk in the mustard and simmer, uncovered, until it thickens a bit. Stir in the peas and the parsley a continue simmering until they're heated through, about 3 minutes.

Poulet à la bière avec herbes de Provence (Chicken cooked with beer and herbes de Provence)

A lovely single-pot meal (unless you make some sort of pilaf to go with it, although a slice of crusty bread works just as well). It's simple, delicious, and kind of impressive in a rustic sort of way. When serving, I always slice up the meat and ladle some of the richly flavoured cooking juices over it.

1 chicken cut into pieces
2 cups stout or dark beer
3 carrots, cut into cut into chunks
2 potatoes, cut into chunks
1 white onion, cut into thick slices
2 tsps Herbes de Provence seasoning
1 tsp sea salt
Pepper
2 stems fresh thyme
2 stems fresh oregano
1 Tbsp olive oil

1. Massage the chicken pieces with olive oil and cover with herbes de Provence and salt.
2. Arrange the onions, carrots, and potatoes in a baking dish and lightly season with more herbes de Provence and salt&pepper. Place the chicken amongst the vegetables with the stems of fresh thyme and oregano tucked in between.
3. Pour in the beer - don't worry about it washing off the herbs, the olive oil should make them stick. Cover and bake for 45 minutes at 450°F. 
4. Remove the lid and continue baking for 15 minutes to let the chicken brown on top.
5. The chicken will be ready when the internal temperature of the breasts reaches 165°F. You could also service with rice or quinoa pilaf.

Dragon Bowl

I made this for my mom in November 2013 when she was recovering from a major operation. She was working with a naturopath who had her on a special diet where she had to eat a lot of beans. Now, my mother doesn't like beans. So I was trying to find some interesting ways of preparing some for her. In this instance it was as mung bean noodles and tofu.

8 servings

  

The Sauce

¾ cups rice or apple cider vinegar

1 cup mild vegetable oil

4 Tbsps toasted sesame oil

¼ cup Tamari or Braggs aminoacids

5 Tbsps lemon or lime juice

3 Tbsps tahini

2 Tbsps grated fresh ginger

2 or 3 grated or pressed cloves of garlic

1 cup very hot vegetable or chicken broth

1. Put everything together in a bowl and whisk until well combined.
2. Keep on a low simmer on the stove-top.

The Layers
1 cake tofu, cubed

1½ cups brown rice

250g package rice or cellophane (mung bean) vermicelli noodles

9oz grated carrots and/or beets

2 head broccoli, cut into florets

1lb/500g daikon radish or zucchini, grated

Lettuce, thin slice

Parsley, minced

Green onion, small chop

2 avocado, cubed

340g/12oz sprouts of some description (mung, sunflower, alfalfa, broccoli, whatever)

Pumpkin or sunflower or hemp seeds

1/4 cup toasted sesame seeds

1. To prepare the tofu turn on the oven to 400F. Use about a ¼ cup of the sauce and toss with cubed tofu. Put the tofu in the oven to bake for 30 to 45 minutes, turning every 15 minutes.
2. Meanwhile cook the brown rice in 3 cups of lightly salted water for 45 minutes.
3. Grate the veg you are using: either carrot, beets, zucchini, daikon
4. Boil some water and pour over the noodles and let soak for 1 minute or until pleasantly al dente.
5. Put the broccoli on to steam - only cook until al-dente, about 5 minutes.
6. Chop up the parsley and green onion.
7. Once the rice is cooked, layer each ingredient into bowls like this, 1 being the bottom of the bowl, 10 being the garnish on top:

• noodles
• carrot and/or beet
• steamed broccoli
• brown rice
• grated daikon radish or zucchini
• cubed avocado
• baked tofu
• some form of sprouts, and fresh lettuce
• pumpkin, sunflower or hemp seeds (about 1 Tbsp per bowl)
• sprinkles of parsley, green onion, and toasted sesame seeds

The last step is to pour the steaming hot sauce over the whole thing and serve with a bottle of hot sauce on the side for those who like it spicy.

Roasted Carrot Ginger Soup

This is such a comforting soup. I like to finely dice the gingerroot so that I get small bursts of ginger while I'm eating my soup. It is definitely warming and good for cold and rainy or wintery weather. Can be made with Olive Oil instead of butter.

2 lbs carrots, peeled and cut into 2" lengths
2 + 2 Tbsps. olive oil
1 onion, diced (6oz/170g)
2 large rib celery, diced (to yield about ½ cup) or a good pinch celery seeds
1" piece of fresh ginger, tiny dice (not grated)
8 cups chicken or veg broth
2 tsp salt
1/4 tsp ground pepper
Chopped fresh chives or chervil for garnish (optional)

1. Heat the oven to 375°F.
2. Drizzle the carrots with the oil and place them on a baking dish in a single layer. Roast them in the oven until they start to blister and brown, about 30 to 40 minutes. Browning is essential for flavour.
3. Meantime, in a soup pot, start to cook the onion in butter until it's soft, about 2 to 3 minutes. 
4. Stir in the celery and ginger and and continue to cook until the onions start to brown, about 5 minutes. 
5. Add the roasted carrots, broth, salt and pepper. Bring to a boil, cover, and let vigorously simmer until the carrots are tender, about 15 to 20 minutes. 
6. Let the soup cool before putting in the blender - hot liquid makes the air expand in the blender urn and the liquid can explode out of the blender and burn.
7. Purée the soup in batches in the blender (also, don't overfill the blender).
8. To serve, return the soup to the pot and reheat it over a gentle flame. Garnish with the chives or chervil. 

Maple Sautéed Parsnips and Carrots

New Years dinner didn't quite take the form I'd expected. I wanted to make a Pennsylvania Dutch meal with roast pork and potatoes and sauerkraut, but didn't realize that Ben expected the pork to be cooked in the sauerkraut. So he took over and made the dish he posted a little earlier. However, before leaving for our Christmas trek to Lafontaine I'd gotten all I needed for the meal I'd planned, since we were coming back on New Year's Eve. This means I had extra ingredients Ben didn't need for the roast. This is the side-dish I came up with, which turned out pretty good.

2 Tbsps vegetable oil
1 lb carrots (about 4 large), peeled, cut into 3x¼" sticks
1 lb large parsnips, peeled, halved lengthwise, cored, cut into 3x¼" sticks
Salt, to taste
2 Tbsps (1oz/28gr) butter
1 tsp powdered rosemary (or 1 Tbsp chopped fresh rosemary)
1½ Tbsps maple syrup

1. Heat the oil in a large skillet over medium-high heat. Add carrots (if large and mature, put in carrots alone first and sauté for about 2 minutes before adding parsnips) and parsnips. Sprinkle with salt and pepper. Sauté until the vegetables are beginning to brown at the edges, about 12 minutes. 
2. Add butter, rosemary, and maple syrup. Toss over medium heat until heated through and the vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper.

Chicken and Barley Stew

This has all the markings of comfort food for me - the creaminess of the broth and the chewiness of the barley, the brightness of the dill and the warm bursts of the chicken. But be forewarned, this is best served immediately. Since it contains barley, the stuff will just keep absorbing liquid and expanding, so if you refrigerate the stew for later, it will have become a mass that you'll need to break apart, and the flavours will be muted. Since the recipe makes a lot, I usually halve it, which is easily done (just eyeball the barley measurement, it'll be fine).

¼ cup flour
1 tsp salt
½ tsp pepper
2 lbs skinless, boneless chicken breasts
¼ cup grape seed oil
2 carrots, sliced in half-moons
2 celery stalks, sliced
1 leek (6oz/170gr) sliced in half moons
1 garlic clove
1¾ cups pearled barley
6 cups chicken stock
1 cup water
½ tsp salt (yes, again)
¼ tsp pepper (ditto)
1 bunch fresh dill
1 Tbsp lemon juice
fresh tarragon
grated parmigiano

1. Cut chicken into 1.5" cubes. Combine flour, salt, pepper in shallow plate and dredge chicken, shaking off excess.
2. In cast-iron casserole or pot, heat 2 Tbsp oil and cook chicken in batches until golden, 2 minutes per side, adding 2 Tbsp oil each time you put in fresh chicken. Set chicken aside.
3. Add 1 Tbsp oil and cook carrots for 3 minutes, then add celery, leek and garlic and cook until softened, 2 minutes. Add barley, salt and pepper. Cook until barley starts to toast, a few minutes; you'll notice that the barley will take up the oil and moisture, this is a good thing. Browning and toasting all add flavour. Add stock and water and bring to a boil. Cover and simmer 20 minutes, stirring occasionally, until barley is almost tender.
4. Return chicken to pot, cover and simmer until cooked through, 10 minutes. Stir in dill and lemon juice and adjust seasoning. Sprinkle with tarragon and cheese to serve.

Chicken Stew with Dumplings

This one if from my momma. The best dumplings I think I've ever made.

2 Tbsps (1oz/28gr) salted butter
2 leeks, white parts only, sliced ¼" (12oz/340gr) 
4 carrots, diced (8oz/228g)
24 oz/228g skinless chicken breast, cubed
½ tsp salt
1 Tbsp flour
1½ cups chicken broth (12oz/354g)
2 tsp fresh thyme
1 cup fresh green peas (5oz/145g)

Dumplings
1¼  cups flour (6.6oz/188g)
3½  tsps baking powder
½  tsps salt
½  cup Milk (4oz/177g)
1 egg

1. Pick a large saucepan with lots of head room. You'll need enough space for the stew and then for the dumplings to cook on top.
2. Melt the butter over medium-high heat. Add the leeks and carrots; sauté until the leeks are translucent. 
3. Season the chicken cubes with salt and add to the cooking veg in the pot.
4. Stir over medium-high heat until the chicken is just cooked. Add the Tbsp of flour and mix well to cover and fry a couple more minutes, enough to toast the flour a bit to cook out the raw flour taste. 
5. Add the broth stirring constantly to make sure the flour doesn't clump. Cook over medium heat until the liquid thickens, about 5 to 10 minutes. 
6. Add peas and thyme. 
7. Turn down heat and simmer.

FOR THE DUMPLINGS

1. Mix together the dry ingredients. 
2. In a separate bowl, mix milk and egg together. Dump wet over dry and, to avoid tough dumplings, mix only just until blended. 
3. Divide the dough into four portions and gently plop on to the stew in the pot. Cover and cook 14 minutes NOTE: Do not lift lid until done since the dumplings need the steam to cook properly.

Tuscan Bean Stew

It may be a little premature for me to post this recipe because I've only made it once. When I made it I didn't want to wait to soak the beans and cook them, so I used two cans of white kidney beans instead, and it was delicious. This means I don't know which version is better - with the dry beans or the canned beans or if they're both just as good as the other. Thanks Cook's Illustrated for the base recipe!

Part 1 - the beans

Salt

1 lb dried cannellini beans (about 2 cups), rinsed and picked over (OR two cans canned beans)

Part 2 - the mushrooms
1⁄2 oz dried porcini mushrooms
1⁄2 cup water (save to add to the soup)

Part 3 - stage 1 of the soup
1 Tbsp extra virgin olive oil plus extra for drizzling
1 large onion, chopped
2 ribs celery, cut into 1⁄2" pieces
2 carrots, in 1⁄2" pieces
8 garlic cloves, crushed
4 cups water
3 cups broth
2 bay leaves

Part 4 - stage 2 of the soup
14oz (398mL) can diced tomatoes
1 medium bunch kale or collard greens (about 1 pound), stems trimmed, leaves chopped into 1-inch pieces)
1 sprig fresh rosemary

Part 5 - serving
Ground black pepper
Grated Parmesan cheese

1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak, at room temperature, for at least 8 and up to 24 hours. (Soaking the beans in salt water overnight helps them cook up creamy, with tender skins.) Drain and rinse well.
2. Adjust oven rack to lower-middle position and heat oven to 250°F. (Cooking the beans at a near-simmer in a 250°F oven leads to fewer exploded beans in the finished stew.)
3. Pour 1⁄2 cup boiling water in a small bowl and add dried mushrooms. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and mince. Strain liquid through fine-mesh strainer lined with paper towels into medium bowl. Set mushrooms and liquid aside.
4. Heat oil in large Dutch oven over medium heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in remaining 4 cups water, broth, bay leaves, soaked beans, and reserved mushrooms and cooking liquid. Increase heat to high and bring stew to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very centre of beans will still be firm), 45 minutes to 1 hour.
5. Remove pot from oven and stir in tomatoes and greens (the acid in tomatoes can interfere with the beans’ tender texture. Add them toward the end of cooking, after the beans have already softened). Return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.
6. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig; season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve, sprinkled with Parmesan cheese and lightly drizzled with olive oil.

Chicken Noodle Soup

What research has shown is that chicken soup is effective to relieve the effects of the common cold by blocking the white blood cells that ineffectively try to attack the cold virus, causing the production of phlegm. What they haven't been able to do is propose a viable theory as to how chicken soup does this. It makes me happy that plain-old chicken noodle soup is a delicious home remedy. And, if it's made with the Foundation of Goodness Chicken Stock, it is excellent. The only caveat for this soup is the chicken pieces - do not over-simmer the soup once the chicken pieces have been added. The chicken will continue to cook and become tough. This is also good to remember if re-heating the soup.

2 cups (10oz/280g) diced chicken breast

1 Tbsp vegetable oil

1⁄2 tsp salt 

1⁄2 tsp fresh ground black pepper or to taste

8 cups chicken broth or stock

2 stalks celery (4oz/114g) diced

2 carrots (4oz/114g) diced into little cubes

4 green onions, thinly sliced (60 to 80g)

2 cups (3oz/85g) egg noodles

1⁄4 cup fresh dill, cilantro or parsley, finely chopped

1. If you don't have leftover chicken, then you can prepare chicken breasts on a baking sheet. Preheat the oven to 350°F; coat the chicken with oil, season with salt and pepper. Cook in the oven for 30 to 40 minutes making sure the chicken is fully cooked (internal temperature of 160°F). Remove from the oven and allow to cool before dicing.
2. Heat the chicken stock by simmering in an uncovered pot before adding the other ingredients.
3. While the broth or stock is brought to a simmer, cut up the chicken breast, cutting the meat into medium sized cubes and set aside. Dice the celery, slice or dice the carrots, and thinly slice the green onions.
4. Add the veg and noodles to the pot. When the noodles are fully cooked (8 to 10 minutes), so should the veg. Add the chicken meat and then the herb of your choice. Allow to cook for an additional 4 minutes or until the meat is heated through. Serve piping hot.

The foundation of goodness - Chicken Stock

This is a recipe I've not spent a lot of time researching because I really liked the results the first go 'round. It's from Steven Raichlen's High-Flavor, Low-Fat Chicken - a most unromantic title for any book, but I'm willing to overlook it even if it's just for this recipe.

I've made chicken stock before, either from just boiling some roast chicken carcass or saving the excess liquid from Poule-au-Pot, but when I made this stock, I was amazed at the wonderful flavour and, yes, the wonderful aroma with which it perfumes the air. And, as Raichlen mentions in his book, it's a great way of using scraps. I was saving chicken backs in the freezer from when I cut up a chicken for pieces, just for such an occasion. I love being thrifty like this, and learned that I can be even more so. Raichlen recommends saving vegetable scraps to use in the making, also just kept in the freezer, which I will do next time - everything just gets strained away when the stock is done anyway, so vegetable heels etc will do just fine, so long as they are clean. In the recipe below, it mentions cutting sizes etc, but that's just to give an idea of the best size to extract flavour. I also discovered that it's best to remove the skin from the chicken because it produces so much fat I would just skim off afterwards.

I've also included the instructions for chicken broth at the end. I haven't tried this, but plan on it, soon.

3 1⁄2 to 4 lbs chicken backs, wings, necks, or the carcass from a large roast chicken

1 large onion, quartered with skin

1 leek (6oz/170gr) trimmed, washed, and cut into 1-inch pieces

3 carrots (6oz/170g) cut into 1-inch pieces

3 stalks celery, cut into 1-inch pieces

1 head of garlic, cut in half

Water enough to cover everything in your pot

4 large parsley sprigs or parsley stems

4 fresh thyme sprigs or 1 teaspoon dried thyme

2 bay leaves

10 peppercorns

2 allspice berries 

1. Remove the skin and any lumps of fat from the chicken pieces (unless you want lots of schmaltz floating on the surface of your stock). Rinse the chicken pieces well.
2. Place all the ingredients for the stock in a large stockpot with enough water to cover the chicken. Bring the stock to a boil and skim off any foam that rises to the surface. Lower the heat and gently simmer the stock until well flavored, 2 to 3 hours. Add cold water as necessary to keep the chicken covered. Skim the stock often, especially if you've added water because the cold water brings the fat to the top. It's also very important to only bring the stock to a boil once; any boiling after that will cause the fat to emulsify and make the stock cloudy.
3. Strain the stock into a clean container and let cool to room temperature. I've transfered them to 1-cup containers and froze most of it. Stock will keep four to five days in the refrigerator and for several months in the freezer.

Note: For an extra-clear stock, pour the stock through a strainer lined with paper towels.

Yield: Makes 10 to 12 cups

Chicken Broth Variation:

1. Chicken broth is richer and meatier than chicken stock. Use it for soups and sauces.
2. Prepare the preceding recipe, substituting a 3 1⁄2 to 4 lb chicken for the bones. Wash the chicken and remove any lumps of fat. (For a leaner broth, remove the skin, too.) Simmer the chicken for 1 hour, skimming the stock often. At this point the broth is ready. The chicken meat can be pulled off the bones and used for salads.

Yield: Makes 10 to 12 cups

Shaved Vegetable Salad

Oh, I can make this in so many different ways, it really depends on what you want to put in your salad. This is originally from Laura Calder and what I've indicated below is one of my variations. Really, the recipe is just to slice veggies paper-thin so that they develop a texture very similar to raw lettuce. Unless you're preternaturally skilled with a knife, a fine mandolin is essential to pull this off. The texture is so delightfully and surprisingly light and fresh this will soon become a favorite.

Carrots

Fennel bulb

Radishes

Beets

Lemon juice

Olive oil

Salt

Pepper

Fresh dill (optional)

1. Using a very fine mandolin, shave any hard, firm vegetable you like into paper-thin slices, reserving beets for last and keeping them to the side (their colour will bleed and stain the other veggies unless, of course, they are golden or white beets).
2. Toss veg (except for beets) and dill (if using) with olive oil to cover and properly separate them. Add lemon juice and arrange in bowls. While arranging in bowls, insert beet slices so that they are evenly distributed throughout. Sprinkle with salt and pepper and serve.