Easy Peasey Squash Soup!

This is the simplest most delicious squash soup you will ever make! My husband loathes squash yet eats this by the pots full! Hope you all enjoy!

Gather a pot large enough for the squash and liquid, a blender, a spoon and the following ingredients:

1. Butternut squash (make sure it's fresh, it's a myth that squash lasts forever)

2. Chicken stock or cubes...now I skip a few steps here, traditionally it calls for celery onion carrot but that is too much chopping for me on a Monday night so I cube it instead!

3. Cream, the good stuff! I use whipping cream, because, why not!

4. A few new potatoes...I use new ones because they don't require a lot of cleaning and eating the skins is the healthiest part

Let's get cooking!!!!

Peal the skin of the squash, making sure to get all the green pith off...it's not very nice looking or tasting. Hollow the insides out, just enough to get the seeds and the gooey stuff out

Cube your potatoes and squash. It doesn' t matter how small, we are going to boil it to oblivion! Keep your potato skins on, they are good for you and you don't even notice once it's pureed :)

Now, I fill my pot about half way. If you have noticed, I don't use measuring spoons, etc...which is also why I don't bake desserts ;) The water should cover the squash and potatoes.

You be the judge and let your inner chef tell you what looks right! I have a tip for you later on how to reserve liquid incase you need more in the end. As you can see, I have plopped 2 chicken stock cubes in. You can use vegetarian as well.

Boil, boil, boil

Once the squash and potatoes are soft, so that they fall apart when pricked with a fork, you can turn the heat OFF. I scoop out the good bits with a slotted spoon and transfer to a blender. You can cool this down to be super careful. All of the liquid in your pot is gold so don't throw this away!
Then I pulse a few times, then puree until the mixture is smooth. I don't add much liquid, but you may need to add some in from the pot if need be to loosen up the mixture.
Yes, it's 8:57 pm and I'm making soup ;)
Once pureed, put back into pot. Now all that liquid you cooked your veggies in is full of goodness! The consistency is up to you, I like mine thick enough to spread on bread but there is no right way! Add as much as you would like, or freeze this broth in ice cube trays then bag them and use for another creation!

Add a little cream (oh about 1/3 c) and re-heat on low.

Anddddd this is what you get!!! How easy was this? :)

Quinoa Chilli

I recently made this chilli for the first time a few weeks ago and it was a big hit at home and at the library!

Quinoa Chilli


INGREDIENTS:
1 cup uncooked quinoa
2 cups water
1 pound extra lean ground beef (or none if you want it to be vegetarian friendly!)
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced (if you like it spicy)
1.5 tablespoon chilli powder
1.5 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
½ lb of sliced mushrooms
1 teaspoon dried oregano leaves
1 teaspoon dried parsley
salt and ground black pepper to taste
1 cup frozen corn kernels, thawed
1/4 cup chopped fresh oregano and/or basil

Directions:
1.Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.

2.Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.

3.Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chilli powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, mushrooms, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.

4.Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the fresh basil and oregano to serve.

I don't have a picture but I'll try and get one soon!

Earthy, comforting, & delicious!

Nat's Deliciously Divinely not-so-healthy Spinach & Artichoke Dip!

This is one of the only concoctions I can actually pride myself with. I usually burn, undercook or manage some other way to mess all of my cooking up. But it's relatively simple and its SO delicious. Everyone will think you're SO gourmet.

you need - Artichokes (whole or halved, you need to chop them up finely anyway) 1 can is plenty
Spinach! I love fresh spinach and put it on EVERYTHING! There can never be enough. use at least half a bag.
cream cheeeeeese!! and lots of it. one block!
1 cup (ish) sour cream
2 TBLspoons mayo
a lot of more cheeeeese! Mozzarella for the top when you broil it, but when i'm feeling funky (and when I have enough money) I like to use Asiago cheese (yum!) fresh Parmesan, and Ementolle
ground black pepper (as much as you can!)
chili flakes (or fresh chilis are even better!)

Step one:
chop artichokes and spinach to your desired chunky-ness. (I like super chunky but some people like theirs a bit finer) throw into a big mixing bowl and mix it up!
in a seperate bowl, mix all of your cream cheese, sour cream, mayo, pepper, chilis (put to desired spicyness) and if you're using awesome special cheeses, grate them up finely and throw them in too. Mix it all up! If you have a food processor that's cool, you can use it. But I don't and I think it turns out great without it. more.. rustic. :)
add your artichokes and spinach mixture to the big bowl of delish mayo-y-cheesy-goodness
 - Have you noticed I never measure anything? :)
Step .. 4?
put into a lovely casserole dish. layer a decent layer of mozzarella on top!
cook for about 10-15 on 400C then for the last 30 secs to 1 minute broil the cheese to it gets nice and brown and bubbly!

I like to use blue corn chips because they have a great juxtaposed colour compared to the greenish yellow tint of the dip. And I think they taste better. But That's just me!

Once you have your tortillas, dip and everything else all set, garnish with a few cloves, or a whole chili.
Voila!

This is my favorite thing to make, it brings your favorite people together, to laugh, eat and drink!
Enjoy! :)

Caramel Dumplings

This is probably the easiest recipe to make. It can be done on the stove top or in the microwave. These are directions for the stove top, but the microwave is just the same except the sauce is done in the microwave.

Ingredients:


Dumplings:
1 1/4 cups All Purpose Flour, sifted
Pinch of Salt
2 tbsp butter
1/3 tsp vanilla
1/3 cups milk


Sauce:
2 tbsp butter
1/2 cups brown sugar, packed
pinch of salt
1 1/2 cups water


Method:
1. To create dumplings, place flour and salt into bowl, cut in butter and add sugar. Then add combined milk and vanilla and mix well.
2. For the sauce, combine all ingredients in large saucepan and stir constantly until boiling. 
3. Reduce heat.
4. Drop tablespoons of dumpling dough into simmering sauce.
5. Cover and simmer for 20 minutes. Remove from heat and serve. 

Meaghan's Chicken Pad Thai

I know it's not exactly a Nova Scotia recipe, but in my family we have this about once a week. It takes some preparation, but it is absolutely delicious!

Ingredients

1/2 pkg (14 oz/400 g) wide rice stick noodles
2/3 cup (150 mL) chicken stock
1/2 cup (125 mL) ketchup
1/4 cup (50 mL) fish sauce
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) cornstarch
1 tsp (5 mL) grated lime rind
2 tbsp (25 mL) lime juice
1 tsp (5 mL) hot pepper sauce(or Sweet Chili Heat)
4 tsp (18 mL) vegetable oil
2 eggs, lightly beaten
1 lb (454 g) boneless skinless chickenbreasts, sliced
4 carrots, thinly sliced
1 sweet red pepper, sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
2 cups (500 mL) bean sprouts
2 green onions, sliced
1/4 cup (50 mL) chopped unsalted peanuts

Preparation:

In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.
Serves 4 people.

Tchuisses de Gernouilles (Frogs Legs)

To cook frog's legs you first need, frogs legs.

Beleive it or not, you can actually find these in the frozen food section of most large supermarkets in Nova Scotia.

Then you need a really hearty BBQ sauce to marinate them in. Frogs legs take on the taste of whatever they are cooked in.

I have chosen the HP Guiness BBQ Sauce because it's really hearty and earthy.

Cook the marinated Frogs Legs over a coal fire at a very high heat, until crispy on the outside.


Ingredients:
Frogs Legs.
BBQ Sauce.
Coal.

Dan's Pheasant Rapure

There is no "one" recipe for Rapure. Subtle cultural differences between Acadian Regions have lead to many variables. Some regions prefer a soupier rapure while others prefer a dryer, firmer potatoe pie. Some regions vary the coarseness of the grate, ranging from the finely pureed potato stock used in this recipe, to loosly grated potatoe.

One this is constant: the potato is grated or pureed, starches removed, and reconstituted with boiling meat broth.

For this recipe, I am using a small pheasant, and the potato pulp is a commercially available product made specially for rapure and potato dumplings. It is found in the frozen food section of MOST Nova Scotia grocers.

Preparation time: FIVE HOURS.

First, you need a bird, in this case, pheasant. Also, butter, salt, pepper, fresh basil, fresh parsley, small greens, potato (cubed), garlic and onion, diced.

Brown all of these ingredients in a large soup pot.

Once the ingredients are seared enough to favour a stock, add six cups of water and boil the hell out of it.

When the meat is cooked, remove it from the broth and cool it.

DO NOT DISCARD THE BROTH.

Allow your potato pulp to thaw at room temperature. never attempt to thaw this stuff in the microwave. It looks rather unassuming, and so do the salted onion greens.

Carefully debone the pheasant, saving all possible edible meat. Rapure is intended to be a very frugal dish, making the most of its ingredients with very little waste.

Salted onion greens are traditional in Nova Scotia, but some variations of the dish in New Brunswick and the Magdeleine Islands use salted marsh grasses. Parsley is more commonly used in Nova Scotia, but in New Brunswick, you will likely see summer savory, particularily in the areas where the plant grows wild.

All of the Rapure's peices ready to come together: potato, pheasant, salted onion greens, onions and parsly.

Gather the potato, onion greens, chopped onion and parsley in a large bowl. Mix it all up together with your hands, making sure there are no large frozen potato clumps. A wooden spoon is the essential mixing tool.

Bring broth to a roaring boil. Add water if you need, because for this next part we need seven to eight cups of broth.

Add the boiling broth to the potato mixture two cups at a time. Mix together with the wooden spoon until consistant. Repeat for each two cups of broth.

DO NOT ADD ALL THE BROTH AT ONCE.

Continue adding two cups at a time, mixing thoroughly each time. Through the wooden spoon the mixture will at first seem to harden, then become runnier as more is added. This is where most people stop adding broth, and that is the most common mistake for a failed Rapure. Continue adding two cups at a time until the mixture begins to set. This happens because the potato has began to cook from the heat of the broth. At this point, when your mixture is ready, your arm will be sore. If it isn't, you have not mixed it enough. Because the potato has become more solid, the wooden spoon will have no problem standing up by itself.

Butter a large baking dish liberally. Fill halfway with the potato mixture. Add the pheasant meat. Do not mix.

Finish with another layer of potato, completely covering the meat.

Bake in a 385C degree oven for at least three hours, or until the dish is covered by a deep brown crust.

Serve with molasses, butter, salt and pepper.

Pheasant Rapure - served with pickled root beet & solomon gundy.
Top with whole butter, and molasses to taste.

5 Ingrediant Soup

Fast, Simple and Good! You can add some hot sauce to spice it up a bit.

Ingredients:

1 can fat free re-fried beans
1 can chicken broth
1 can corn
1 can black beans
1 can diced tomatoes

Directions:

Rinse the black beans and put in a pot with other ingredients.
Cook until re-fried beans are no longer thick and soup is hot.
Enjoy!

Debbie’s Seafood Chowder

1/3 cup diced onions

1 cup diced carrots

3 cups water

1/8 tsp. pepper

Pinch of sugar

2 tbsp. butter

2 cups diced potato

1 cup celery

2 tsp. salt

1 ½ - 2 lbs. Seafood Melody (scallops, lobster, shrimp, mussels, clams, crab, haddock or whatever you wish)

1 – 2 pints cream or milk (using cream makes it richer tasting)

Method:

Place first 9 ingredients in pot. Boil gently until cooked.

Add seafood and simmer for 10 minutes or until seafood is cooked.

Add cream. Some people like a thinner chowder - for this use milk.

Re-heat, but do not boil.

Enjoy!