Evelyn Chartres Author
Recipes – Page 9

Creamy Bacon Leek Soup

Featured_Creamy_Bacon_Leek_SoupThere is nothing better than coming home from a cold winter’s day and be greeted by a warm bowl of soup! This recipe combines bacon, potatoes, leeks and cream to create a surprisingly tasty dish. Top with aged cheddar for an additional zing.

Ingredients

  • 19 ounces (550 g) of potatoes peeled and cubed
  • 3 leeks (approximately 750 g)
  • 8 ounces (250 g) of uncooked bacon
  • 3 tablespoons (45 ml) of butter (separated)
  • 2 cloves garlic (5-10 g) pressed
  • 1 teaspoon (5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • 1 tablespoon (15 ml) of Italian seasoning (optional)
  • 4 cups (940 ml) of chicken broth
  • 2 cups (470 ml) of cream
  • ¼ cup (60 ml) of shredded cheddar cheese (per bowl)

Preparation

  1. Cut leeks lengthwise then chop into ½ inch (1.25 cm) pieces.  In cool water, separate leeks into individual layers to clean.  Remove from water and leave in a colander to dry.
  2. With a large pot (approximately 7.5 litres) melt 2 tablespoons (30 ml) on medium heat.
  3. Cut bacon strips into ½ inch (1.25 cm) pieces then drop into the pot.  Cook bacon until it begins to brown.
  4. Melt remaining 1 tablespoon (15 ml) of butter then add potatoes and garlic into the pot. Sauté for about five minutes. Optionally add Italian seasoning.
  5. Add leeks then cook for approximately 5 minutes.  Leeks will decrease in volume considerably during this time.
  6. Pour in chicken broth, bring to a boil then simmer on low until potatoes are soft (approximately an hour).
  7. Allow to cool for 2-3 minutes before pouring in cream.  Replace on low and simmer for 20 minutes.
  8. Fill a bowl then cover in shredded cheese.
  9. Makes roughly eight bowls.

French Chicken with Mushrooms

Featured_French_Chicken_With_MushroomsThere are a myriad of variations on this recipe.  Also known as Chicken à la King this recipe sometimes sports sherry, peppers and a mix of vegetables.  This is one of my go-to recipes, since I can cobble it  together in under 45 minutes.

While this meal is traditionally served on toasted garlic bread, I often serve it atop some rice as shown.

Ingredients

  • 1 pound (450 g) of boneless chicken breast
  • ⅓ cup (80 ml) of butter
  • 10 fluid ounces (285 ml) of sliced mushrooms
  • ½ teaspoon (2.5 ml) of cumin
  • ¼ cup (60 ml) of flour
  • ½ teaspoon (2.5 ml) of salt
  • ⅛ teaspoon (0.625 ml) of pepper
  • 14 fluid ounces (435 ml) of chicken broth
  • ½ cup (120 ml) of cream
  • 1 cup (235 ml) of peas

Preparation

  1. Cook chicken according to taste, I use and outdoor grill and sprinkle with a light seasoning like Mrs Dash.  When cooked, cut chicken into approximately ½ inch (1.25 cm) cubes.
  2. Melt butter in a large saucepan (1.4 quarts or 1.3 litres) over medium heat.
  3. Add mushrooms and cumin then sauté until browned.
  4. Stir in flour, salt and pepper.
  5. Add in chicken broth and cream then stir constantly until sauce thickens.
  6. Add chicken and peas, heat throughout.
  7. Ready to serve on rice or toasted garlic bread.

Indian-Spiced Chicken with Rice and Vegetables

featured-indian-spiced-chicken-rice-veg-redux-webA straight-forward ready-to-serve recipe.  Made with chicken breast, long-grain rice, vegetable medley and spices this meal offers it all.

Guests often opt to eat this meal with a bit of Ranch dressing to complement the spiced chicken and rice.

Ingredients

  • 1 teaspoon (5 ml) of salt
  • 1 teaspoon (5 ml) of cumin
  • 1 teaspoon (5 ml) of black pepper
  • ½ teaspoon (2.5 ml) of cinnamon
  • ½ teaspoon (2.5 ml) of turmeric
  • 1 teaspoon (5 ml) of curry
  • 1 pound (450 g) of boneless, skinless chicken breast (halved)
  • 1½ cups (355 ml) of frozen mixed vegetables*
  • 2 garlic cloves (3 to 5 mg) pressed
  • 6 ounces (180 ml) of long grain rice
  • 2 cups of (470 ml) of chicken broth
  • ¼ cup (60 ml) of sliced almonds (roasted)

Preparation

  1. Combine first five ingredients in a small bowl.
  2. Halve and pat dry chicken. Rub combined ingredients on both sides of the chicken.  Refrigerate for 30 minutes.
  3. Pre-heat oven to 350°F (175°C).
  4. Oil a large skillet and over medium-heat add chicken.  Cook each side until browned. Remove chicken from heat.
  5. Place mixed vegetables on the skillet for 2 to 3 minutes.  Add garlic and rice to the skillet and cook for 5 minutes while stirring frequently.
  6. Place curry then broth into skillet.  Bring to a boil, if broth does not already boiling.
  7. Place in a large baking dish, even out the rice and vegetables.  Add in chicken, cover in aluminium foil then place in the oven for 35 minutes.
  8. Remove from oven, remove aluminium foil, make sure that the meat is no longer pink at the center.
  9. Optionally top the dish with roasted sliced almonds.
  10. Can be served with a side dish of Ranch dressing to complement the chicken and rice.

* I like to use President’s Choice Bangkok-Style Vegetables.  This is a vegetable medley of broccoli florets, julienne carrots, whole green beans, cut baby corn, red bell pepper strips, onion, sliced mushrooms and sugar snap peas.

Tire Saint-Catherine à L’Erable

Tire Saint-Catherine à L’Erable

Featured_Saint_Catherines_TaffyA French-Canadian tradition that began when Saint Marguerite Bourgeoys made these sweet candies each year on Saint Catherine’s Day (November 25th) to attract young students to school. Later on, marriage-age girls would make taffy for eligible boys on that day. This taffy is made from molasses, maple syrup and sugar and can be a great deal of fun if children are involved.

Ingredients

  • 1 cup (235 ml) of molasses
  • 1 cup (235 ml) of maple syrup
  • 1 cup (235 ml) of white sugar
  • ½ cup of (120 ml) of water
  • 2 tablespoons (30 ml) of butter
  • 2 teaspoons (10 ml) of baking soda
  • ½ teaspoon (2.5 ml) of cream

Preparation

  1. Combine all ingredients except for the baking soda into a large pot (approximately 3 liters).
  2. On high-heat bring the mixture to a boil.  Attach a candy-thermometer to the side of the pot and boil until liquid temperature reaches 255°F (125°C).
  3. Remove from heat then add baking soda.  Mixture will expand while changing to a lighter tone of brown.  Mix vigorously then pour into a greased cookie sheet.
  4. Allow mixture cool for a few minutes.  On occasion fold the poured mixture onto itself using greased utensils.
  5. When safe to handle, butter hands then grab a fistful.  Roll into a cylinder, stretch, fold onto itself, twist and repeat as necessary. If taffy becomes too hard to handle, toss in the microwave and reheat to soften.
  6. Taffy will lighten in shade (golden brown)  with the above process.  When ready form to appropriate size then cut into smaller pieces using a knife or scissors.
  7. Individually wrap in waxed paper so they do not stick to one another.  This recipe makes between 100 and 150 pieces depending on size and consistency.

Sautéed Mushrooms and Scallops

Featured_Sauteed_Mushrooms_and_ScallopsA recipe that came out while I was out roughing it at a cabin, when one of my guests brought some scallops. Since I had some mushrooms, onions and garlic, I combined the ingredients to create this dish.  This recipe is quick and easy to make and requires only one pan to complete.  Necessity really is the mother of invention!

Dish pictured on a bed of Knorr Sidekicks – Country Mushroom, which compliments the dish nicely.

Ingredients

  • 10 fluid ounces (295 ml) of canned mushrooms (drained)
  • 2 tablespoons (30 ml) of butter
  • ¼ teaspoon (1.25 ml) of cumin
  • ⅛ teaspoon (0.75 ml) of pepper
  • 1 small onion, approximately 1.5 ounces (45 g) finely chopped
  • 2 cloves of garlic (5 g) pressed
  • 9 ounces (250 g) of scallops

Preparation

  1. Place a medium-sized pan on medium heat then melt butter.
  2. Add mushrooms, cumin and pepper. Sauté mushrooms until they brown lightly.
  3. Add in onions and garlic, continue to sauté until onions are transparent.
  4. Add scallops and sauté until they are cooked throughout.
  5. Remove from heat and ready to serve.