Potato Leek Soup

I have a firm belief that the -ber months (September, October, November, December) are soup months. Nothing beats getting cozy with a mug of soup and wool sweater in the fall. This family friendly potato leek soup is one of my favourites. It’s a simple recipe that is packed full of flavour and can be dressed up in a pinch. Potato leek soup is a classic recipe that can be thrown together in less than an hour and perfect for warming bellies on cool days. 

We hope you enjoy this soup as much as we do!

Potato Leek Soup

Potato Leek Soup
Write a review
Print
Ingredients
  1. 2 large leeks, just white and light green parts, thinly sliced
  2. 1/2 tbsp canola oil
  3. 4 medium potatoes, peeled and diced
  4. 4 cups chicken stock or vegetable stock
  5. Salt and pepper, to taste
Instructions
  1. In large, high sided pot, or dutch oven, heat over medium heat. Add ½ tbsp canola oil and saute leeks until softened and just beginning to take on colour.
  2. Add potatoes, stir to combine. Add liquid and salt and pepper.
  3. Bring to a boil and simmer until potatoes are cooked. This should take about 30 minutes. Garnish with cheese or bacon if desired.
Notes
  1. Feel free to keep the peels on the potatoes for more colour and fibre in your dish.
  2. This soup can also be blended for a smooth consistency.
River City Cookery http://rivercitycookery.com/
Why not pair this soup with some cheddar chive scones?

Continue Reading

Oven Roasted Tomatoes

I do love my garden tomatoes – there are a ton of uses for them, but near the end of the season, I find myself running out of ways to use them all. I have to get a bit more creative in how I cook with them. Oven roasting them, or oven drying them, is a great way to use them up and enhance that tomato-y flavour.

 

 

Oven Roasted Tomatoes
Write a review
Print
Ingredients
  1. 1 lb medium tomatoes, or the equivalent of cherry tomatoes, diced
  2. 1 tsp dried oregano
  3. 1/2 tsp dried basil
  4. 2 tbsp olive oil
  5. salt and pepper
Instructions
  1. Preheat oven to 210F.
  2. Combine tomatoes with dried herbs, oil, and salt and pepper.
  3. Pour tomato mixture over sheet pan into an even layer.
  4. Slide into oven and let roast for 2-2 1/2 hours.
Notes
  1. If you are using cherry tomatoes, they may take a bit longer.
  2. Once roasted, they make a great sauce by themselves, or blended into a sauce.
  3. You can also use them as a topping on focaccia.
River City Cookery http://rivercitycookery.com/
Continue Reading

Fresh Tomato Pesto

I don’t know about you, but when it’s tomato season my garden is OVERFLOWING with tomatoes. I love this time of year but I always reach a point of tomato overload. This recipe for Fresh Tomato Pesto is the best way to use up and preserve the seasons best produce. Try this versatile pesto as a dip with crackers or bread, on pasta, or as pizza sauce.

Fresh Tomato Pesto

Fresh Tomato Pesto
Fresh tomato pesto makes a perfect pizza sauce or addition to a charcuterie board.
Write a review
Print
Total Time
10 min
Total Time
10 min
Ingredients
  1. 2 cups tomatoes, roughly chopped
  2. 1/2 cup basil, packed
  3. 1/3 cup almonds
  4. 1/2 cup oil (olive or canola works well)
  5. 1 clove garlic
  6. salt and pepper to taste
Instructions
  1. Add all ingredients to a food processor and puree until smooth.
  2. Serve immediately or freeze for future use.
Notes
  1. Fresh Tomato Pesto makes a great dip, an awesome pizza sauce, and freezes well.
River City Cookery http://rivercitycookery.com/

Still have too many tomatoes on your hands?  Check out our round up of 25 ways to use tomatoes! You could also try roasting them, making fresh salsa, or making caprese bites

Continue Reading

Customizable Stir-Fry

We’re so happy to be back and sharing a brand new recipe with you today! This customizable stir-fry has become an instant classic in each of our homes. The recipe comes together in no time at all and you can use whatever ingredients you have in the house! Before you get cooking we have a few tips about ingredient and tool selection we wanted to share.

Stir-Fry

Choosing Your Ingredients

Picking ingredients to go into a stir-fry can make some people a little anxious. If you want to start customizing but don’t know where to begin, we suggest you pick 1 protein option from below and 2-3 stir-fry friendly ingredients from the lists below.

Some great protein options (use the size of a palm per person):

  • Beef (cut into strips – sirloin or even a flank steak)
  • Chicken or turkey (use boneless skinless breasts)
  • Pork (tenderloin or boneless pork shoulder)
  • Tofu (firm or extra firm)

Some great vegetable options:

  • Higher moisture: zucchini, squash, mushrooms
    • Fortunately stir-frying is a high-heat cooking method so these guys get a chance to get a caramelization before they turn soggy. A great reminder to keep your pan on medium heat!
  • Lower moisture: peppers, snap peas, broccoli, cauliflower, carrots

Choosing Your Tools

The tool you use to cook your stir fry is just as important as the ingredients. A stir fry can be made in any good heavy bottomed skillet – even your basic non-stick skillet will do the trick. Traditionally, in Chinese cuisine, a wok is used to make this quick cooking dish. The shape of the wok is what makes the tool ideal for this dish. It has high sloping sides and is not typically non-stick. The wok can be placed over extremely high heat, which travels up the high sides of the pan. 

When cooking a stir fry in a wok, you really want to make sure it gets very hot. A neutral oil is used in this method of cooking and it should have a very high smoke point; something like canola oil or vegetable oil is very useful in stir fries. The heat from the bottom and sides of the pan is what fries the meat and vegetables while you are stirring them. 

Customizable Stir-Fry
A simple stir-fry that can be customized to your families preferences!
Write a review
Print
Marinade
  1. 1 tbsp Canola oil
  2. 1 tsp Soy sauce
  3. 1 tsp Rice wine vinegar
  4. pinch Salt and pepper
  5. 1lb Meat or alternative of your choice (beef, chicken, extra firm tofu, or pork would work well)
  6. 1 tbsp Canola oil
  7. 1 small Onion, sliced
  8. 2 cups Your favourite stir fry vegetables (peppers, zucchini, mushrooms, carrots, broccoli), sliced
Sauce
  1. 2 tbsp Hoisin sauce
  2. 1 tbsp Soy sauce
  3. 1 tsp Sesame oil
  4. 1 tsp Fresh ginger (grated)
  5. 1 tsp Corn starch
  6. 3 tbsp Chicken broth
Instructions
  1. Combine marinade ingredients together and combine with bite sized pieces of your meat or alternative of choice. Allow to marinate in the fridge for at least 30 minutes.
  2. Add 1 tbsp canola oil to a large frying pan over medium heat. Add marinated meat and allow to cook through (10-15 minutes). Remove from pan.
  3. Add onion to pan and saute until soft, then add vegetables and cook for 10-15 minutes.
  4. Meanwhile, combine sauce ingredients in a small bowl.
  5. When vegetables are soft add the meat back and the sauce mixture. Cook for another 5 minutes.
Notes
  1. Feel free to double the sauce if you prefer to have more.
River City Cookery http://rivercitycookery.com/
Looking for more easy meal ideas? Check out our Leftover Turkey Quesadillas or Ham and Leek Quiche.

Continue Reading

Ham & Leek Quiche

With spring now upon us, we get to enjoy a whole new crop of vegetables.  Leeks are a great spring vegetable which can be used in many different ways.  Here, we have developed a very tasty quiche that you can use them in, as well as your leftover Easter ham.

Ham and Leek Quiche

Ham & Leek Quiche
Write a review
Print
Pastry
  1. 2 cups flour
  2. 3/4 tsp Salt
  3. 1 cup shortening
  4. 1 egg
  5. 1 tbsp vinegar
  6. 2 tbsp ice cold water
Filling
  1. 2-3 leeks depending on size, white and light green parts only
  2. 1 1/2 cups cooked ham chopped into cubes
  3. 3 eggs
  4. 2 cups milk
  5. Black Pepper freshly grated
  6. freshly grated Parmesan if desired
Pastry
  1. Sift together flour and salt in a large bowl. Add shortening and cut into dry mixture with pastry cutter or two knives. The mixture should resemble coarse crumbs.
  2. In a small bowl, beat together egg, vinegar, and cold water. Add to the flour mixture and stir together roughly with a fork so it comes together. You don't want to work the pastry too much; it's okay if it looks a bit shaggy when you're finished bringing it together.
  3. Flour your work surface and turn out the pastry. Cut in half and work with one half at a time. Roll until pastry is about 1/4 inch thick. Once the pastry is rolled out, carefully use the rolling pin to transfer it into the pie plate. Gently press the pastry into the edges of the plate and leave any extra around the edges until it has been filled. The pastry is quite resilient, so if it cracks it can easily be repaired simply by bringing the two edges together and pressing. The key is to move as quickly as possible - you don't want to leave the pastry on the counter for too long once it has been rolled.
Filling
  1. Preheat the oven to 375F.
  2. Once the pastry is ready, prepare your leeks. Wash and trim the dark green leaves. Slice thinly, about 1/8" thick, and saute over medium low heat until softened. This may take about 10-15 minutes and you can add some salt to draw out excess moisture. This will reduce the chances of your quiche turning out soggy.
  3. Prepare ham by trimming excess fat and chopping into 1/2" pieces. The bottom of the pastry should be well covered with ham.
  4. Break eggs into a bowl and add milk. Whisk together very well. You don't want any little pieces of yolk visible in the mixture. Season with freshly ground pepper. You can trim the edge of the pastry now, if needed.
  5. Once leeks are finished, add to the pie plate and pour egg mixture over top. Place pie plate onto a cookie sheet, just in case the quiche bubbles over. Slide into oven and bake for 50-55 minutes. The filling will be set, but not solid. It should be a light golden brown on top and the pastry will be golden around the edges.
River City Cookery http://rivercitycookery.com/
Continue Reading

2017 Favourites

As 2017 winds to a close, we like to take some time to reflect on the year that was. We have a spent a very fun year experiment in the kitchen and giving you some great recipes, and now we want to share our absolute favourites with you!

Click the photos for direct links to the posts.

Elisabeth’s:

Ham & Leek Quiche

Ham and Leek Quiche
Cheddar & Chive Scones

Cheddar Chive Scones
Almond Flax Granola

Almond Flax Granola
Creating a Cheese Tray

Creating a Cheese Tray

Melissa’s:

Whole Wheat Raspberry MuffinsWhole Wheat Raspberry Muffins

Baked Brie with Cranberry ToppingBaked Brie with Cranberry Topping

Easy Caprese BitesCaprese Bites

Spinach Salad with Raspberry DressingSpinach Salad with Raspberry Dressing

Continue Reading

Whole Wheat Chocolate Chip Muffins

Everyone loves a good chocolate chip muffin! This is a great simple chocolate chip muffin recipe, made with whole wheat flour. We adapted it from King Arthur Flour’s Golden Chocolate Chip Muffin recipe. We also tested it with milk and buttermilk – both recipes worked great.

Whole Wheat Chocolate Chip Muffins
Write a review
Print
Ingredients
  1. 1/2 cup butter or margarine preferably unsalted
  2. 1 cup sugar
  3. 2 tsp baking powder
  4. 1/2 tsp Salt reduce to 1/4 tsp if using salted butter/margarine
  5. 1 tsp vanilla
  6. 2 eggs
  7. 1/2 cup milk or buttermilk
  8. 2 cups whole wheat flour
  9. 1-2 cups chocolate chips
Instructions
  1. Preheat your oven to 350F and lightly grease or line a 12-cup standard muffin tin.
  2. In a large mixing bowl, combine butter or margarine, sugar, vanilla, salt, and baking powder. Mix until well combined and fluffy.
  3. Add eggs, one at a time, mixing well after each addition. Beat in milk. Add the flour and stir until combined. Add the chocolate chips and stir well.
  4. Fill muffin cups with batter - approximately 2/3 full. Bake in preheated oven for 30-32 minutes, until toothpick inserted in centre comes away clean.
River City Cookery http://rivercitycookery.com/
Continue Reading

Easy Cinnamon Buns

These tasty, quick, and easy cinnamon buns are an great alternative to regular cinnamon buns.  This recipe still gives you a hearty bun, without having to spend all day baking.

Easy Cinnamon Buns

Easy Cinnamon Buns
Yields 12
Write a review
Print
Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 2 cups all purpose flour
  2. 2 cups whole wheat flour
  3. 2 Tbsp baking powder
  4. 2 tsp Salt
  5. 1 tsp cinnamon
  6. 1 tsp nutmeg
  7. 1 cup butter cold, cut in cubes
  8. 1 1/4 cup milk
Filling
  1. 1/3 cup butter melted
  2. 1/2 cup brown sugar packed
  3. 2 1/2 tsp cinnamon
  4. 1/2 tsp nutmeg
Instructions
  1. Preheat oven to 400F; prepare your 12-cup muffin pan by greasing it with cooking spray.
  2. In an electric mixer bowl, add both flours, baking powder, salt, cinnamon, and nutmeg. Turn mixer on until the dry ingredients are well combined.
  3. With the mixer on low, add the cubed butter and continue mixing until it resembles coarse crumbs. Add the milk and mix until a dough forms into a ball that comes away from the side of the ball. Turn dough onto floured counter and let rest for 5 minutes.
  4. While the dough rests, melt the butter for the filling. Combine the brown sugar and the spices.
  5. Cut the dough in 2 equal parts and let rest for 10 minutes. The filling recipe above is enough for both halves.
  6. Once the dough has rested, roll the first half into a rectangle that is approximately 8"x 12". Brush dough with melted butter, getting as close as possible to the edges. Sprinkle with half of the brown sugar/spice mixture.
  7. Beginning with the long edge closest to you, snugly roll the dough together. Once you've finished, pinch the raw edges together to seal the roll. Cut the long roll into 6 equal pieces, each one approximately 2" in length. Place in greased muffin tin. Repeat the previous two steps with the remaining dough.
  8. Peel the outermost layer of each roll out and curl the edges under, so they begin to look like roses. You don't have to do this step, but it does add to the overall appearance once they've been baked.
  9. Bake in 400F oven for 25 minutes. The buns will be a lovely golden brown!
Notes
  1. This recipe has been tested with both regular milk and buttermilk, and results were consistent.
River City Cookery http://rivercitycookery.com/
Continue Reading

Almond Flax Granola

Almond Flax Granola

Granola is a great pantry staple that is perfect for breakfast or topping yogurt for snacking.This easy to make Almond Flax Granola combines whole grain oats with flax to bring you a delicious granola that is family-friendly and full of fibre.

Almond Flax Granola
A delicious, family-friendly granola packed with omega-3 fatty acids and fibre!
Write a review
Print
Ingredients
  1. 2 cups large flake oats
  2. 1 cups almonds chopped
  3. 1/2 cup milled flax seed
  4. 1/2 cup maple syrup
  5. 1/4 cup Canola Oil
  6. 1/2 tsp vanilla extract
  7. pinch Salt
Instructions
  1. First, preheat the oven to 300F and line a baking sheet with parchment or a Silpat.
  2. In a large bowl, combine oats, almonds, and flax. Set aside.
  3. In a small bowl, combine maple syrup, canola oil, vanilla extract, and salt.
  4. Add maple syrup mixture to dry ingredients and mix until coated.
  5. Spread mixture in a thin layer on the baking sheet and bake for 30 minutes. Remove from the oven and stir every 10 minutes.
Notes
  1. Store your granola in an air-tight container; a mason jar works well. It will keep for a few weeks at room temperature (if it lasts that long!).
  2. PHEc Tip: Keep your milled flax seed in the freezer to lengthen it's shelf life.
River City Cookery http://rivercitycookery.com/
Continue Reading

Stuffing (or Dressing)

One of my favourite side dishes when the holidays roll around is stuffing. There are many, MANY different ways to make it, and who doesn’t love bread?! Our family is a big fan of the boxed favourite, Stovetop Stuffing, while my bf’s family keeps it real and cooks it in the bird. You can add so many things to stuffing to suit your taste, which makes it a great option for holiday dinners. Traditionally, stuffing is cooked in the bird, hence its name. The term dressing is used when it is cooked outside of the bird.

I’ve kept this recipe super simple and the crispy, toasty bread on top and around the edges is soooo good when it is fresh out of the oven. 

 

 

Stuffing
Write a review
Print
Ingredients
  1. ~5 cups day-old cubed bread (about 1/2 pound bread)
  2. 1 tbsp vegetable oil
  3. 2 stalks celery, chopped
  4. 1 small onion, diced
  5. 1 tbsp fresh sage, chopped
  6. 1 tbsp fresh thyme leaves
  7. 1/2 tbsp dried parsley
  8. salt and pepper
  9. 1 1/4 cup chicken broth
Instructions
  1. Preheat oven to 375F.
  2. Heat oil in medium non stick pan over medium heat. Add celery and onion and saute until celery and onion is soft and translucent (about 8-10 min). Add salt and pepper to taste.
  3. Cube bread and place in large bowl.
  4. Chop the fresh herbs and add to onions and celery in the pan. Cook for 1 min until the herbs become fragrant.
  5. Add the veggie mixture to the bread in the bowl and stir to combine.
  6. Pour half the chicken stock into the bowl with the bread and stir until the bread becomes moist.
  7. Pour into 9x9 glass or baking dish. Sprinkle the dried parsley over the top, along with salt and pepper. Pour the remaining chicken broth over the mixture in the pan.
  8. Place in oven and bake for 25 minutes. After 25 minutes, remove the foil and bake for 30 minutes more.
  9. When it's finished, the bread will be brown and toasty on top and the internal temperature should be about 165F.
Notes
  1. The internal temperature is more important when you are cooking stuffing inside a bird. When it's in a dish, if you bake according to the directions above, it will be fine.
  2. If you are adding meat, make sure it is completely cooked, or very close to completely cooked before adding it to the bread mixture.
River City Cookery http://rivercitycookery.com/

 

Continue Reading
1 2 3 7