Posts for Soups & Stews Category

New Pop-up Restaurant in Toronto – The Cantina by Campbell’s

healthy "fast" food, Soups & Stews - Chief Cook - February 1, 2016

I love getting new ideas for classic recipes. If there’s a way to take a favourite dish and make it fresh and new I get really excited.

Which is why I’ll be heading down to The Cantina by Campbell’s in Toronto. Chef Matt Dean Pettit from Rock Lobster will be taking classic soups and broths to make some amazing new soup creations. I can’t wait to see what he’ll come up with, and what fresh garnishes he recommends.

And if great soup wasn’t a good enough reason to check out the pop-up restaurant, it’s also an opportunity to do something good. For every sticker placed on the pop-up restaurant’s mosaic wall, Campbell’s Canada will donate a can of soup to the Daily Bread Food Bank.

Make sure to check out the restaurant yourself, take a selfie with your soup creation and share it using #weallsoup.

EVENT DATES: Tuesday, February 2nd  – Sunday, February 21st
WHERE: 501 Queen Street West, Toronto

Monday – Friday 11 a.m. – 8 p.m.
Saturday and Sunday 11 a.m. – 7 p.m.

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The crock pot saves the day again

Dinner, Non-meat dishes, Recipes, Soups & Stews, Uncategorized - rossana - March 30, 2013

Having that great warm spell for a while was wonderful, although a bit of a tease . It has started to cool down again, with some hail and even wet snow in some areas around here. Definitely not what I wanted to see after those glorious warm sunny days! I guess the cold weather figured that we hadn’t had enough of the chilly air. Well, I decided that I would I would ward off some of that cool chill with a wonderful vegetable stew and pull out the crock pot. The great thing about this is that when you walk into the house after a long day, you are hit with an incredible aroma that starts your mouth watering instantly (well, it does me). I love using my slow/crock cooker, It makes getting dinner ready some nights very easy. You can actually use them for all kinds of things. Some people have even made cakes in them, although I haven’t tried this yet.

Vegetable stew

I put this on low and let it cook for about 6 hours

1 lrg can of ground tomatoes

200 g of elbow pasta

4 medium potatoes, peeled and cut into 1/2 cubes

1 Lg can of low sodium chick peas, rinsed and drained or 2 cups of cooked chick peas

1 cup of carrots cut in to 1/2 chunks

1/2 cup chopped red or green peppers

1/2 cup chopped green beans

Oregano, basil and garlic to season to taste

Add everything but beans and , let cook for 5 hours then add the beans and peppers for the last hour. I also add cinnamon to taste, just to add in some extra flavour  [I like the combination of garlc and cinnamon- quite interesting]. Once done to your liking, serve in bowls along side some french/italian bread . Really is that easy! :) Enjoy!


Crock Pot Vegetable stew

I added corn to this batch :)

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I Feel a Stew Day Coming On

Dinner, Recipes, slow food, Soups & Stews, Tips & Tricks, Uncategorized - Jennifer - December 28, 2010

I can’t even imagine making beef stew in the summer. Seriously, I don’t think the idea would even occur to me between the months of May and September. But come October, when the midwestern weather turns crisp and cool, a lightbulb goes on inside my head, and I say to myself, “Aha, stew!”  To me, it’s the ultimate comfort food, with the added appeal of slow-cooker simplicity.

Now, I do absolutely nothing fancy when I make beef stew.  I use probably the most elemental recipe out there:  beef stew meat, veggies, beef bouillon.  But my children still balked, every single time I made it.  Luckily, I figured out how to trick them, and the secret is . . . soup.  For whatever reason, they’ll eat it if I call it soup instead of stew.  I use onion soup mix for the broth, so now I just add a little extra water and, voila, beef stew soup!  Here you go:


Layer ingredients in Crockpot in the following order:
chopped carrots, celery & onion (enough to cover bottom of Crockpot)
4-6 large potatoes (peeled and cubed)
1 lb. beef stew meat
1 can stewed tomatoes
1 beef bouillon cube, dissolved in 1 c. hot water
1 pkg. instant onion soup mix, dissolved in 2-3 c. hot water

I usually set my slow cooker on high for the first four hours, and turn it down to low until we’re ready to eat, 7-8 hours total.

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A Borrowed Irish Stew

Cooking Shows, Dinner, Recipes, Soups & Stews - Kayla - March 17, 2010

Irish Stew

While I am from Irish decent and love all things St. Pattys Day, I do not have a family Irish stew or soda bread recepie. So I did what all good 21st centery home cooks do when in need of an age old favorite. I hit my favorite cooking show website! Enjoy! My family & I did!

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Solo dining can be enjoyable

Dinner, Recipes, Soups & Stews - Kayla - February 15, 2009

In this day and age with the world rushing by, overly independent children and work late partners, one often finds oneself eating alone, but this dose not mean one has to curl up to a lean cuisine.

Solo dining can be tasty, healthy, convenient and enjoyable. Just follow these three rules:

* Plan ahead.
* Make your cooking count: make extra large batches, freeze for later.
* Create a pleasant one-person dining atmosphere

Here are some of my favorite recipes for one

Clam Chowder for One
1/2 cup cubed peeled potato
1/4 cup chopped onion
1/8 tsp. salt
Pinch pepper
1/2 cup water
1 (6-1/2-oz.) can chopped clams, drained
2/3 cup milk
Just enough chicken broth to cover potato and vegetables
1 tbsp. butter or margarine
1 bacon strip, cooked and crumbled
Chopped parsley, optional

In a small saucepan, cook potato, onion, salt and pepper in minimal amount of chicken broth until vegetables are tender (do not drain).

Add clams, milk, butter and bacon; heat through (do not boil).

Sprinkle with parsley.

Yield: 1 serving

Beef Stir Fry for One

1 tbsp. soy sauce
2 tsp. cider or red wine vinegar
1 garlic clove, minced
1/2 tsp. sugar
1/4 lb. sirloin steak, cut into 1/4-in. strips
1/4 cup broccoli florets
1/4 cup cauliflowerets
1/2 tsp. vegetable oil
1/4 cup diced green or sweet red pepper
1/4 cup diced cabbage
1/4 cup sliced water chestnuts
2 green onion, sliced
3 tbsp. beef broth
1 tsp. cornstarch
Hot Cooked Rice

In a large resealable plastic bag or shallow glass container, combine the first 4 ingredients; add beef and turn to coat. Seal or cover and refrigerate for at least 10 minutes.

In a skillet or wok, stir-fry broccoli and cauliflower in oil until vegetables begin to soften.

Add beef and marinade; cook on medium-high for 3 minutes.

Add green pepper, cabbage and water chestnuts; stir-fry for 2-3 minutes or until the vegetables are crisp-tender.

Add onions.

Combine broth and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over rice.

Yield: 1 serving

For more great recipes visit: Razzle Dazzle Recipes

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