The best pea soup is made slowly, the longer the better. It taste even better the next day, just add water as needed. This recipe makes approximately 4 liters of soup, but don’t worry it freezes without problems. Ingredients 2 packages of green split peas, 350g each 3 to 3 ½ liters of water 2
Read MoreWe are trying something different from Evan’s Big Crowd Pleasing Chili, to Doug’s ( Evan’s Brother-In-Law ) Green Bay Turkey Chili. This is a simple and hearty chili, with plenty of flavours. Ingredients: 2 pounds ground turkey 1 can (28 oz) diced tomatoes 2 cans (19 oz) black beans, rinsed and drained 2 packages chili
Read More8 oz sweet Italian sausage, casing removed 1-2 cloves garlic, crushed 8 cups chicken stock 1 9 oz. package froxen mini cheese ravioli 1 14 oz can stewed tomatoes 3 tablespoon Mrs.McGarrigle’s Creamy Champagne or Oktoberfest Mustard 1/2 teaspoon dried oregano coarsely ground pepper 1 cup torn frsh spinach leaves grated Parmesan cheese Over medium
Read More2 tbsp Pure by Christine Cushing Extra Virgin Olive Oil (25 ml) 2 tbsp butter (25 ml) 1 large cooking onion, chopped 1 medium carrot, chopped 1 stalk celery 1 leek, white part only, chopped 1 tsp chopped ginger 2 sprigs, whole thyme 2 broccoli stems, trimmed and sliced into medallions 2 sweet potatoes, peeled
Read MoreThis versatile soup can be served as an appetizer for a fall or winter meal, or as a lunch or dinner when prepared with warm crusty bread and Doreen’s tossed green salad. ¼ cup butter 1 tbsp finely chopped shallot 1 tbsp finely chopped gingerroot 12 oz fresh winter squash 1 medium Village Grocer chicken
Read More1 can (150 gr/5.3 oz) Raincoast Trading Skinless, Boneless Sockeye Salmon 1 tbsp (15 ml) butter 1 small red onion chopped 1 tbsp (15ml) flour 1 tsp (5ml) fresh thyme, chopped or ½ tsp (2ml) dried 2 cups (500ml) hot milk 1 cup (250ml) potatoes cooked and diced 1 cup (250ml) broccoli flowers, steamed ¼
Read More6 tomatoes, peeled, seeded and cut in chunks 1 onion, chopped 4 cloves garlic, chopped finely 1½ cups corn kernels 2 peppers (one green and one yellow) 1 cucumber, peeled, seeded and cut in chunks ¼ cup red wine vinegar 2 tbsp olive oil 1½ cups tomato juice In a food processor, puree together tomatoes,
Read More1 jar 730 ml Pure by Christine Cushing Cognac and Fire-Roasted Pepper Tomato Sauce 3 cups chicken stock (750 ml) – save 2 tbsp of stock cold to blend with corn starch 1 tbsp cornstarch (15 ml) 1/3 cup 35 % cream (75 ml) Salt and pepper to taste Garnish: 2 green onions, thinly sliced
Read More75 ml (1/4 cup) butter or margarine 125 ml (1/2 cup) flour 1.25 L (5 cups) chicken broth 15 ml (1tbsp) butter or margarine 125 ml (1/2 cup) shredded carrot 125 ml (1/2 cup) finely chopped onion 125 ml (1/2 cup) sliced mushrooms 125 ml (1/2 cup) sliced celery 125 ml (1/2 cup) dry white
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