This was the best chili we ever made. Nothing beats cooking over an open wood flame! We love cast iron cooking. Got to dig out our late 1800s Cast Iron Cauldron, always enjoy cooking with it!
1LB ground beef 1LB sausage filling Half large white onion diced 1 small red onion diced 1 each green, red pepper & jalapeno diced (optional) 3-4 stalks celery diced 4-6 mushrooms sliced depending on size 2TBSP each cumin, chili powder and garlic 1/2TSP cayenne (optional) salt pepper 2cans diced tomatoes with herbs & spices 2cans tomato soup 1 can of tomato paste 3cups beef broth 1 can kidney beans (drained & rinsed) oil for cooking
Now sure who loved this more, me, the kids or Lucky hehehe!! Get your fire going. You want some nice hot coals. Set up your cast iron pot over the fire. I used 1TBSP of vegetable oil when the pan got hot.Add in both your meats, and start stirring well, til meats are well mixed together. Lucky keeping an eye on that meat, making sure it’s getting cooked lol.
Once meat is almost all cooked add in all your veggies, minus the beans. Add salt pepper. Give that a good stir and let that cook away. Once veggies are soft and tender add in all your canned stuff, beef broth along with rest of spices. Stir well.
Cook down for atleast 20 minutes or until you get that thickness you want. Weather was nice, we enjoyed some Mojitos Oceanside!
Catched up with an old friend for dinner!! Chili, Apple Crisp and Reconnecting was good. Bonfires are always fun!! Great thing to make on your next camping trip. Vegetables can all be prepped in advance! We like to have it with some sour cream, cheese and normally few pieces of avocado on top with tostito chips and a dinner roll on the side. Lucky loves chili haha. Let us know what you think of the chili
It was cold last Sunday, it was a great day to make a couple of soups.
1 large Chicken Breasts seasoned with salt and pepper (bone in, skin on) half large Onions diced 3 Celery Stalks sliced 3 Carrots sliced 1 large Parsnip sliced 1 small Turnip sliced 3-4 Potatoes (depending on size) 1 CUP of peas (frozen or canned) couple things of Fresh Thyme piece of Fresh Rosemary 2 TBSP Summer Savory 2-3 bay leaves Salt and Pepper to taste Oil and Butter for pot 6-8 cups water (you can use some stock if you prefer but we don’t find you need it)
Were are liking our new induction burner! Get your pan nice and hot. We like to add some butter and oil to bottom of the pan. Add in your chicken breast skin side down. Brown chicken on all sides. Once this is done the bottom of your pot should start to get some color and flavor on it. We then add in all the veggies in (minus potatoes) and cook for 2-3 pieces stirring very well. Then add in your water little at a time. All while stirring and getting all the bits removed from bottom of your pan.Once chicken and veggies are covered with water, we add in the potatoes, salt, pepper and all the herbs. Bring to boil, then lower heat and simmer.Cook til veggies are done. Chicken will also be done at this time. Take out chicken. Discard skin and bones, cut chicken up and put back in soup along with the peas.Depending on your taste you may or may not want more salt and pepper! We enjoy this soup. We have it at least twice a month. My kids prefer the dumplings in it, as do I. Hope your family enjoys it as much as we do!
We’ve been playing with this soup for a while and were pretty happy with the flavors now!!
1 large chicken breast (bone in) salt pepper for chicken 1 onion sliced 3 stalks celery sliced 2-3 carrots sliced 1/2CUP cut up turnip (you can omit but we find it adds lots of flavor feel free to substitute for another veg) 2inch slice of ginger to throw in pot 2-3TBSP each diced garlic & green onion 1L Campbells Thai Broth 1 can coconut milk 2TBSP salt 1TBSP white pepper half package cooked rice vermicelli noodles 1TBSP vegetable oil handful chopped cilantro
Get your pot nice and hot, add your oil. Put your seasoned chicken breast in the pan. We normally put skin down first but didn’t this time. You want to get the chicken nicely browned on all sides. The bottom of the pan should start to get some color and flavor on it.
We added in half soya sauce, and a little bit of stock right to chicken. Making sure to lift all the good bits on the bottom of your pan. Add in onions, carrots, celery, ginger, and garlic. Cook for a couple minutes. Stirring well. Then you can add in your stock, turnips, green onions, white pepper, and remainder of soya sauce.
While that’s coming to a boil on medium heat, you can cook up some rice vermicelli noodles. Read directions on package. As all noodles are different. Cook, Rinse, and set aside. Once your veggies are all cooked, your chicken should be done as well. Take out, let cool for a couple of minutes. Debone, slice up, and put back in soup. You can now add in a can of coconut milk. Cook for just a couple more minutes. Throw in a handful of chopped cilantro.
You can add a variety of stuff to this!! Add a bit of noodles to bottom of your bowl and pour some chicken, veggies & broth over. We like to make a tray of Beans Sprouts, Jalapenos, Green Onions, Thai Chilis, and Cilantro to put ontop. We add a squirt of hoisin & sriracha on top as well. Hope your family enjoys this as much as ours does. Very similar to a Chicken Curry Soup, but no curry.
Working with left overs today! One thing we love is cooking one meal, and turning it into multiple meals. Made a pork roast yesterday, today turning it into a pork and Barley soup and a pork Ramen today. Prepping lunches for the week.2CUPS roast pork chopped 1CUP pork gravy 1/3CUP barley 2CUPS beef stock/bouillon 1 onion diced 2 carrots diced 2 celery diced 2-4cloved garlic minced 1 1/2CUPS green beans frozen or canned or peas 4-5 peeled, diced potatoes 1 TSP parsley, thyme, salt & pepper 1-2 bay leaves We love making homemade soup, they really are easy. Packed with so much goodness and flavour. Throw everything into dutch oven, minus the potatoes.
Cover the rest with water and stir. Bring to a light boil and boil for about 1 and a half hours. Stirring occasionally. Then add in your potatoes last few minutes and more salt pepper if needed.This soup is excellent.We love Barley. Do you make homemade soups at home? What’s your favorite to make? We can’t wait to hear what you think.I have the PC Choice brand this is just as close to it. Love cast iron!
The day we cooked this in the house it was freezing in Alberta. Our indoor Nest thermostat said -34 outside. We also had a windchill ontop of that. It was a great day for soup and homemade bread!
3CUPS broccoli, fresh or frozen 3CUPS potatoes, skin on or off 1 large or 2 small diced onions 1-3 cloves of garlic, we use 5-6 cloves love our garlic 2 sliced celery stalks Chicken stock 3CUPS is best, water & bouillon is fine. Cover remainder with water. Salt, pepper
I don’t bother to saute the onions. I throw everything in a dutch oven. And bring up to a boil.
Once vegetables are all cooked and tender I use my emersion blender to blend it all smooth. I take a block of parmesan cheese and turn it into to bits. 1/2CUP Cheese And cut up some green onions. I stir in the cheese to all mixed and melted in and some green onions. And top with remaining of green onions. We top the bowls with some more cheese and green onions. Peek a boo hehehI have the PC Choice brand but this is just about the same.
