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Bacon Lentil Soup
2016-02-24 18:31:07
Serves 6
We're celebrating 2016 as International Year of the Pulses with this hearty Bacon Lentil Soup from our instructor Pam Eike. Packed with flavour, fibre and protein, a great soup for dinnertime.
Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 5 slices bacon, chopped
- 2 cloves minced garlic
- 7 cups broth (homemade or low sodium)
- 2 cups dried lentils
- 2 tablespoons chopped fresh thyme or 1/2 teaspoon dried
- 1 tablespoon fresh rosemary or 1/4 teaspoon dried
- 1 bay leaf
- salt & pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped chives or green onions
Instructions
- Cook chopped bacon in the soup pot and set aside when cooked.
- In same pot combine onion, celery, carrot, garlic. Stir over medium-high heat until onions are slightly translucent.
- Add broth, lentils, thyme, rosemary and bay leaf and bring to boil. Reduce heat and simmer until lentils are tender, stirring occasionally. Discard bay leaf. Add some of the bacon back to the soup leaving enough to top when serving.
- To achieve a thicker soup you can set half the soup aside to cool and puree then add back in. You can also puree the entire soup if you like.
- Season with Salt & pepper to taste.
- Ladle into serving bowls and top with fresh parley, chives and bacon.
Notes
- Delicious served with a fresh green salad for a balanced meal.
https://www.poppyinnovations.ca/
“It doesn’t matter if you are cooking for your friends, spouse, or children, this course is designed to help you prepare a meal that will be delicious and adaptable to satisfy everyone you are serving in order to free up time to spend together around the table – not in the kitchen,” says Sharon McCormick, CEO of Poppy Innovations.
Cooking a decent healthy meal takes time and energy, mix in fussy eaters and different taste preferences and it’s no wonder family meal time is being ditched for “grab whatever you want” dinners. But with obesity rates in adults doubling over the past 25 years and tripling in children, it has never been more important to develop healthy eating habits. The key to reversing this trend is through improved food literacy, which is the skills, behaviour and knowledge to choose and prepare nutritious food.
One meal, one family is a great example of how Poppy Innovations is dedicated to improving the food literacy of Calgarians through hands-on education programs. “Participants will learn new recipes to adapt one meal for household members at various stages of eating (babies, toddlers, teenagers and adults with different food tastes and requirements) to ensure all family members consume their nutritional requirements in a tasty meal, regain time to spend connecting with their family and reduce costs associated with preparing multiple meals for one dinner” says McCormick.
For the full media release, click on the link One Meal One Family media release FINAL Jan 2016
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Campfire Paella
2015-07-03 03:17:39
Ingredients
- Chorizo sausage
- Roasted chicken, shredded (no skin)
- Onion, chopped
- Garlic, minced
- Bell pepper, chopped
- Cherry tomatoes
- Equal parts Arborio rice
- Equal parts white wine
Instructions
- Approximate quantities based on how many packets will be made. No measuring needed (another good thing when camping!)
- Lay a double layer of foil over an individual size bowl. Dull side of foil should be facing out. This helps form your packet in a bowl shape. The bowl is NOT going in the fire.
- Add the chorizo, chicken, onions, peppers, garlic, tomatoes, saffron, salt and pepper.
- Top off your foil packet with equal parts of rice and white wine. Stir contents of your packet. Bring the edges of the foil together and fold or scrunch to close the packet.
- Place your packet in the fire away from the direct heat.
- Cooking times will vary a lot depending on how hot your campfire is and how close the packets are to the flames. Rotate the packets every 10 or 15 minutes. Roughly, it will take an hour for the rice to cook.
- Remove from the fire, open the packet and enjoy.
Notes
- Tip: Use leftover roasted chicken or other meats. Try other veggies like mushrooms, peas or asparagus. Another great tip is to pre-chop all your ingredients before leaving home and store in sealed bags or containers to bring camping.
Adapted from Zestuous
Adapted from Zestuous
https://www.poppyinnovations.ca/
Eggy Skillet
2015-05-31 02:35:25
Serves 4
A versatile meal for any of the day with endless possibilities of vegetable and meat combinations.
Ingredients
- 4 tbsp canola oil
- 8 eggs - cracked and lightly mixed
- 4 cups diced potatoes
- 1/2 cup small diced onion
- 1/2 cup small diced peppers
- 1 cup fresh spinach chopped, washed and well drained
- 1/2 cup shredded cheddar cheese
Instructions
- Dice potatoes into small cubes and place in a pot with water. Bring to a boil and cook until potatoes are soft (approximately 5 minutes)
- Once potatoes are cooked, drain them and set aside.
- While potatoes are cooking you can start to chop up all the vegetables.
- When the preparation on all the vegetables is done, turn your first fry pan on high heat with 2 tablespoons of canola oil. When the oil is hot add the potatoes. Continue to stir the potatoes to crisp up the outside.
- While the potatoes are cooking turn the second fry pan on also with a small amount of canola oil. Add the onions and sauté for about a minute before adding the peppers.
- Sauté the peppers for another minute until they are soft.
- Add the eggs and let them cook in the pan, don't over mix to allow the eggs to get fluffy. Once the eggs are set you can break them up gently and flip them over.
- Add the spinach and cook until it is just wilted then remove from heat.
- The potatoes should be crispy at this time so turn the stove off and add the shredded cheese
- spreading it evenly on top of the potatoes.
- Dish out the potatoes on serving plate and top with the eggs.
Notes
- Substitution ideas: mushrooms, asparagus, zucchini, tomatoes or chopped cooked meat.
https://www.poppyinnovations.ca/
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