My Sweet Marie

Archive for November 2014

When I was in the 6th grade my teacher had the bright idea of having every child taking turns to cook off a recipe. We teamed up in two’s, my partner was Georgette and we chose pork chops done in a creamy mushroom sauce. I think this had to do with health class and the teacher wanting us to make good choices or that was her story, truly I think it had more to do with her being pregnant and hungry now that I think about it! That was way back in the day when I didn’t know that I had gluten, dairy and other intolerances! Those were the days!

Today I was thinking about those chops and thought to myself “self, you can create those again”,so I have! Here’s how I did it!

Ingredients:

  • pork chops for 4 people (bone in or out, your call)
  • 1/2lb mushrooms chopped
  • 1 small onion diced
  • 2-3 cloves garlic minced
  • 2-3 tbsp. olive oil
  • 1 can coconut milk
  • 1 tbsp. corn starch
  • salt and pepper to taste
  • thyme if you like to taste

Directions:

  1. Now if you’re one of those people who can have canned cream soup, feel free to make that exchange and skip the next few steps!(1 can soup/1 can water or milk)But this sauce is good…just saying.
  2. In a sauté pan, sauté the mushrooms, garlic and onion in the olive oil until soft and almost brown.
  3. Add in the coconut milk and bring to a boil, scraping up the bits on the bottom.
  4. Make a thick syrup of corn starch and water, equal amounts. Once you have a good boil and the soup has good flavor, use the corn starch to thicken it. It doesn’t have to be real thick. Let cool somewhat.
  5.  In a 9×13’sh casserole, greased a bit with a tbsp. or so of olive oil, place your chops. Bake for 45 minutes in the oven at 350. Flipping them once at 20 minutes or so.
  6. At the 45 minute mark or once the chops have browned nicely, pour the soup over top, lifting the chops to be sure the soup is everywhere…mmm. Bake an additional 45 minutes or till you just can’t stand that delicious smell any longer.
  7. I will serve mine with broccoli and salad but I am sure mashed potatoes or rice would be great accompaniments to this dish!
  8. Bon appetit!
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It’s that time of year where I cook up a storm in preparation for the upcoming holiday season. I make my Christmas cake, my pepper jelly and sometime my antipasto. The antipasto is awesome for when you get that unexpected company and you have nothing to feed them, you just go in the cupboard or fridge, pull out the antipasto and grab a few crackers and ta-da, instant appetizer. It also makes a great gift for those hard to buy folks! Here’s what you need to do:

Ingredients:

  • 1 Spanish onion chopped finely
  • 3 cans chopped mushrooms, drained
  • 500 grams of cut green beans, chopped small
  • 2 x 13oz jars pickled onions, chopped
  • 48 oz jar of sweet mixed pickles chopped
  • 16 oz can/jar of black or green olives
  • 500 grams of cauliflowerettes (I use frozen, easy to chop too!)
  • 4 x 6oz cans of tuna, drained
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 3 large carrots chopped
  • 28 oz tin of diced tomatoes
  • 1 cup olive oil
  • 48 oz bottle of ketchup
  • 300g bag of frozen mini shrimp or canned

Directions:

  1. Put all ingredients except tuna and shrimp, into a large pot.
  2. boil for 30 minutes, stirring often.
  3. Add the fish in.
  4. Stir and simmer another 30 minutes.
  5. Pour into hot jars with sterile lids.
  6. Store in a cool dark place!
  7. enjoy as an appetizer with crackers, baguettes etc.
  8. give as a gift for the hostess too!
  9. You can do less mushrooms and more olives if that’s your thing!

 

 

 

This is probably Denis’ favourite soup. He loves a hearty, chunky soup and this one fits the bill! On a cold fall night this is just what you need! Here’s how to do it, it’s easy, anyone can make soup!

Ingredients:

  • 10 cups beef broth ***
  • 1 cup red wine
  • 1 onion chopped
  • 1 stalk celery chopped
  • 1 carrot diced
  • 1 cup green beans, cut  (fresh, frozen or canned)
  • 1 cup corn (fresh, frozen or canned)
  • 1 cup spinach chopped
  • 1 cup mushrooms (fresh or canned)
  • 1 can white kidney beans(canelli) rinsed and drained
  • 1 28 oz canned tomatoes, diced
  • 1-2 cups diced roast beef cooked
  • thyme, salt and pepper to taste

Directions:

  1. I use a crock pot, but it can be done on the stove. Place all of your ingredients in a large crock pot. cook on high for 1 hour then lower to low for 4-5 hours. it will be thick, if you like it less filling, add more broth or water. Season to taste.
  2. Serve with a nice crusty bun for lunch or dinner! enjoy!

** For the broth, you can buy a beef broth that is gluten free or you can make your own. I boil a huge pot of water with beef ones in it, carrots, onions and any other vegetable in my fridge! don’t bother peeling or chopping, just throw it all in the large boil and let boil like crazy! Once you feel your broth is tasty and has good color, drain/strain out all the veggies and use as needed. I freeze mine so that I have it on hand!

 

Here’s an easy soup to make, that will impress your guests, fill them and sate their appetite on a cool crisp fall day! Here’s what you need to do:

Ingredients:

  • 1 butternut squash, halved, seeded,
  • 1 stick of celery, chopped
  • 1 med-large carrot, chopped
  • 1 onion, chopped
  • 1 L of chicken or vegetable broth (gluten-free) or your own stock
  • 2-4 tbsp. olive oil
  • salt and pepper

Directions:

  1. Place your halve butternut squash on a baking sheet, sprinkle with olive oil(maybe a tbsp.) and season with salt and pepper. Roast for 30-45 minutes till tender.
  2. Meanwhile, in your pot, sautee the onions, celery, carrots in 2 tbsp. olive oil till soft.
  3. Add in your stock and salt and pepper to taste. Bring to a boil.
  4. Add your squash when ready and use your immersion blender, or your zoomer as I call it, to puree the soup.
  5. serve with a dollop of sour cream or coconut cream, and make a swirl in the soup for a lovely effect. a sprinkle of chopped fresh parsley would be a nice touch too, just saying!
  6. Bon appetit!