This soup is healthy and very tasty.
- 1 cup yellow split peas – soaked in cold water for 1 hour
- 1 tablespoon canola oil
- 1 boneless skinless chicken breast
- 1/2 teaspoon cumin seeds
- 1-2 finely chopped medium red onions
- 5 large diced garlic cloves
- 1 teaspoon curry powder
- 1/4 teaspoon cayenne or red hot pepper flakes
- 2 tomatoes chopped
- 3 cups low sodium chicken stock
- 1/4 cup minced cilantro leaves
- (Salt to taste)
- Cook the split peas in 3 cups of water. Bring to a boil and then reduce the heat to a simmer, cover and cook until peas are tender – aprox. 45 minutes to 1 hour. Whisk the split peas until they are emulsified. It should look like porridge. Keep warm over very low heat.
- Meanwhile, heat the oil in a cast iron pot over medium heat. Cook the chicken breast and set it aside once it is done. Once it has cooled cut it into cubes. You can also choose to bbq the chicken – whatever works!
- In the same pot as the chicken – turn the heat to hot and add the cumin seeds (Add a splash of oil if the pan is dry). The seeds will roast and sputter. After the seeds have stopped sputtering, add the onion and saute over medium heat until they start to brown. Then add the garlic and saute until most of the onion has turned brown (aprox 5 minutes).
- Add the curry powder and cayenne into the pot (stir 1 min)
- Add the tomatoes
- Add the chicken stock
- Put the lentils that were set aside earlier into the pot with the onion, garlic and spices
- Let the soup simmer for a few minutes on low
- Right before serving take the pot off the heat and stir in the cilantro
- Taste and add more salt or spices if necessary.
- Serve hot.
Our favorite sausage recipe so far. Adpated from Emeril Lagasse.
- 3 pounds ground pork butt
- 1 tablespoons garlic powder
- 1 heaping tablespoon paprika
- 1 1/2 teaspoons toasted fennel seeds
- 1/2 teaspoon ground anise
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 teaspoon ground hot chili flakes (add a bit more if you like spicy)
- 3 tablespoons freshly chopped Italian parsley leaves
- 3 tablespoons dry red wine
- Pork casings
1. Pass the pork through a meat grinder
2. Combine the ground pork with all of the spices and the wine.
3. Refrigerate for a few hours to let the spices mingle.
4. Test the seasoning by cooking a small bit of the pork mixture in a frying pan with a bit of oil. Adjust accordingly.
Fill casings with the meat mixture as per the instructions found here.
- 3-4 lb pork shoulder/picnic shoulder
- Spice rub (or just season lightly with salt and pepper)
- 2 tbsp cooking oil
- 4-5 small onions, sliced
- 4 cloves garlic, chopped
- 1 small can (14 oz) San Marzano tomatoes or good quality tomato sauce
- 2 tbsp packed brown sugar
- 2 tbsp cider vinegar
- 2 tbsp chili powder
- 2 tsp ground coriander
- 2 bay leaves
- 1 tbsp jerk sauce
- wood chips or smoking puck
(I like to serve the pulled pork on fresh buns with homemade pickle slices and coleslaw)
- Cut the large fat cap off the pork
- Sprinkle pork with the spice rub or/ salt and pepper. Heat cast iron pan to medium-high heat with the oil
- Brown pork all over
- Transfer the pork to smoker on low heat and smoke for aprox 45 min
- Add onions to the cast iron pan and fry until brown 5 minutes
- Add garlic, chili powder, coriander and bay leaves, tomatoes, sugar, vinegar, and jerk sauce to the cast iron pan scraping up any brown bits from bottom
- Put sauce mixture and pork into the slow cooker and turn it on low – aprox. 8 hours
- Using a fork – remove the bone
- Shred the meat and mix it in the sauce
This is an excellent spice rub for chicken and pork.
- 2 tablespoons paprika
- 2 tbsp salt
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp black pepper
- 1 tbsp dried oregano
- 1 tbsp dried thyme
Great Deal! Loblaws and Hartmans has live market lobsters for the low price of $5.99 lb /13.21/kg. This is savings of over $5 lb. They weight 1 – 1.5 lbs each.
How to Cook a live Lobster:
- Bring 2 litres of water per pound of lobster to a rolling boil in a very large pot.
- Add in 1-2 tbsp. of sea salt
- Drop in the lobsters, one at a time, headfirst into the water.
- Cover and steam
Timing: 1 lb. = 12-15 min; 1.5 lbs. = 15-20 min; 2-3 lbs. = 20-25 min
We had this memorable meal at a restaurant in New Glasgow, Nova Scotia. The intense heat compliments the flavour of the fish by lightly charring the surface. To avoid overcooking, remove the fish from the pan just as the last trace of translucent raw flesh begins to disappear. Serve with crispy roasted potatoes on the side and garnish with something green such as basil leaves or even cilantro.
Ingredients for the fish – Serves 2
Step 1: Heat a cast iron or stainless steel pan on medium high.
Step 2: Brush both sides of the fish in melted butter and then season liberally with the Cajun spice.
Step 3: Place the fish on the hot skillet, cook, turning once until done (Approximately 3-7 min depending on the thickness of the fish). Reduce the heat if herb mixture begins to burn. The fish will be mostly opaque and will flake easily when done. Remove fish from the pan and set aside.
Step 2: Turn the heat down to low. Put the tomato sauce in the same pan that you cooked the fish and scrape the bottom of the pan with a spatula. Heat to a simmer.
Step 3: Put tomato sauce on a plate then the fish on top of sauce. Serve with crispy roasted potatoes.
Ingredients – Serves 2 big portions
- 2 big baking potatoes cut into thick wedges
- 3 tbs olive oil or canola oil
- 2 chopped garlic cloves
- 1/2 tsp paprika
Step 1: Pre heat oven to 400 degrees.
Step 2: Put wedges in baking sheet and toss with oil and garlic so each wedges are covered.
Step 3: Cook for 30-35 minutes. Check to see if they are crispy on one side before flipping. They should be browned and should not stick before turning over.
Step 4: Turn the wedges over and cook for another 10-15 minutes.