Posts Tagged ‘soup’

Great Canadian Food Experience: My Cherished Canadian Recipe for East Coast Fish ChowderRevisited

Saturday, September 7th, 2013

Great Canadian Food Experience: My Cherished Canadian Recipe for East Coast Fish Chowder

Fish Chowder www.cubitsorganics.com

I’ve written about fish chowder before but as it really is my cherished Canadian recipe I’m revisiting it as this month’s contribution to the Great Canadian Food Experience Project.  One of the hardest things about having to drastically change your diet is suddenly all your favourite recipes fall out of rotation. Sure you want to tweak it to make it work for your family again, but it’s hard to find time to experiment or research when what you really need to do is put dinner on the table.

 

I’ve taken this months Canadian Food Experience as a challenge to “fix” my family’s cherished fish chowder recipe.  It’s pretty great as it is but that can of evaporated milk that generations of my mother’s family have been using to feed their babies and make chowder with just wasn’t agreeing with us anymore.

Fish chowder Ingredients www.CubitsOrganics.com

Onions 1 per serving (I do 6)

Potatoes 1 per serving  (6 again)

Fish that starts with H (Halibut, Haddock)

2 tablespoons of Butter or olive oil

1 Bay Leaf

Sea Salt & Ground Pepper

Boiling water
Corn 1 cob

1 cup of whole milk

1/2 cup large leaf parlsey

1/2 cup Dulse

Fish chowder Ingredients www.CubitsOrganics.com

Prepare by putting your tea kettle on to boil. We’ll be adding all the ingredients into a thick bottomed soup pot.

 

Start by frying up finely chopped onions in butter or olive oil.

Cook them gently on medium heat until they are transparent.

 Cutting Fish with the Cutco Slicer www.cubitsorganics.com

Chop your fish up into 1 inch cubes. Throw it in on top of your cooked onions.

Next, slice up your potatoes and throw them in.

Cover with the now boiling water from your kettle and add salt, pepper and a bay leaf.

Bring to a boil and then simmer for 25 minutes. Keep your pot simmering while you add the final ingredients.

Now add your corn and one cup of whole milk. Turn off the heat, stir and wait five minutes before stirring.

Add a bit of chopped large leaf parlsey and a handful of chopped dulse as a garnish.

Fish Chowder www.cubitsorganics.com

We used to serve chowder with bread but now in our post-gluten house we’re enjoying salad made with greens and petals from Kind Organics. Check out Kind Organic’s Farm Raiser, like another small agriculture business I know, they’ve out grown their space and are looking to grow on their own farm. Here’s the link: http://kindorganics.com/farm-raising/ 

 

Great Canadian Food Experience: My Cherished Canadian Recipe for East Coast Fish ChowderRevisited

Great Canadian Food Experience: My Cherished Canadian Recipe for East Coast Fish ChowderRevisited

Ingredients

  • Onions 1 per serving (I do 6) 
  • Potatoes 1 per serving  (6 again)
  • Fish that starts with H (Halibut, Haddock)
  • 2 tablespoons of Butter or olive oil
  • 1 Bay Leaf
  • Sea Salt & Ground Pepper
  • Boiling water?Corn 1 cob
  • 1 cup of whole milk
  • 1/2 cup large leaf parlsey 
  • 1/2 cup Dulse

Instructions

  1. Prepare by putting your tea kettle on to boil.
  2. We’ll be adding all the ingredients into a thick bottomed soup pot.
  3. Start by frying up finely chopped onions in butter or olive oil.
  4. Cook them gently on medium heat until they are transparent.
  5. Chop your fish up into 1 inch cubes. Throw it in on top of your cooked onions. 
  6. Next, slice up your potatoes and throw them in.  
  7. Cover with the now boiling water from your kettle and add salt, pepper and a bay leaf.
  8. Bring to a boil and then simmer for 25 minutes. Keep your pot simmering while you add the final ingredients.
  9. Now add your corn and one cup of whole milk. Turn off the heat, stir and wait five minutes before stirring.
  10. Add a bit of chopped parlsey and a handful of chopped dulse as a garnish.
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A Birthday and our Favourite Book: First Tomato by Rosemary Wells

Thursday, August 8th, 2013

Rebecca and I would like to share a little of one of our favourite books with you. It’s her birthday and she’s 4 years old today so we are celebrating at the farm by picking tomatoes and reading our favourite books.

A well loved copy of First Tomato, part of a charming trilogy of books from Rosemary Wells, came to us from Marla and Josie.  These books describe terrible, no good, very bad days that are turned around by traveling by imagination to the Bunny Planet and “the day that should have been”.

We love this book and the trilogy is a regular part of our story time repertoire.  So this year while Rebecca picked the first tomatoes she insisted we make first tomato soup and who am I to resist such an honest request?

Rebecca in the garden www.cubitsorganics.com

I hear my mother calling when the summer wind blows. Go out into the garden in your old, old clothes.

Sugar snap peas and tomatoes www.CubitsOrganics.com

Pick me some runner beans and sugar snap peas. Find a ripe tomato and bring it to me please.

 www.CubitsOrganics.com

A ruby red tomato is hanging on the vine. If my mother didn’t want it, the tomato would be mine.

Picking San Marzano Tomatoes www.CubitsOrganics.com

It smells of rain and steamy earth and hot June sun. In the whole tomato garden it’s the only ripe one. I close my eyes and breathe in its fat red smell. I wish that I could eat it now and never, never tell.

First tomato taste www.CubitsOrganics.com

But I save it for my mother without another look.

Picking tomatoes www.CubitsOrganics.com

I wash the beans and shell the peas and watch my mother cook.

Becca Grinding combo

I hear my mother calling when the summer winds blow. “I’ve made you first tomato soup because I love you so.”

First Tomato Soup www.CubitsOrganics.com

Sigh. So we picked the tomatoes at the farm and carefully brought them back to the city where we cooked up some first tomato soup;

Because I love her so.

 

The tomatoes are just starting to pour in.
How does your family enjoy the abundance of August tomatoes?
What are your favourite gardening related kids books?

First Tomato Soup

First Tomato Soup

Ingredients

  • 2 cups chicken stock
  • 2 cups water
  • 2 cups ground or crushed tomatoes
  • 1 cup ground zucchini
  • 1 finely chopped onion
  • 1 clove garlic
  • 1 teaspoon chopped parsley + fresh parsley to garnish
  • 1/2 teaspoon white sugar
  • salt and pepper to taste

Instructions

  1. On medium low heat cover and cook onions and garlic until transparent, about ten minutes
  2. Add zucchini and tomatoes and cook another 5 minutes
  3. Add sugar and chopped parsley
  4. Cover with water and chicken stock
  5. Add salt and pepper
  6. Cook another 20 minutes.
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copyright 1992 by Rosemary Wells Published by Dial Books

Thanks to Kitchen Aid for the awesome grinder.