Parsnip Soup

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I’m an anomaly among Winnipeggers – I love winter. And now that it’s started snowing (regardless how superficially) my little icy heart has started jumping for joy!

Every year around this time I begin giddily preparing for the cold months ahead. First, I do a major clean sweep – my allergies don’t like hibernating with dust bunnies. Second, my urge to knit is reinvigorated and I continue working on the scarf I started two years ago. And third, I make soup, pot upon pot of warm, hearty soup.

This soup recipe is the first of the season, and one of the first times I’ve made a pureed soup (only because I previously lacked a blender). I’ve never really known what to do with parsnips, other than mash them and soup them, so I decided on the latter.

I got the recipe from here and I was surprised how simple and delicious it was. I decided to add a little ginger to make things interesting and I garnished it with pumpkin seeds and hot sauce – that combo with clear you up and warm you up at the same time!

Parsnip & Potato Soup

Ingredients

  • 2 tbs Butter
  • 1 tbs Olive Oil
  • 2 whole Parsnips, 2 should be about 1.5 lbs, peeled and chopped
  • 2 whole Potatoes, peeled and chopped
  • 2 whole Carrots, cleaned and chopped
  • 1 whole Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 2 tbs chopped Fresh Basil, or 1 tbs Dried Basil
  • 1 whole Bay Leaf
  • 3-½ cups Vegetable Broth, or enough to cover the vegetables
  • 1 tsp Fresh Ginger, minced
  • ½ cups Heavy Cream or Milk
  • Salt to taste
  • Freshly ground Black Pepper, to taste

Directions

  1. Melt the butter in a large heavy pot over medium heat then pour in the olive oil. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf. Cook for 10 minutes, stirring occasionally. Stir in the vegetable broth.
  2. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender. Discard bay leaf.
  3. Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. If you do use a standard blender, this should be done in several batches. Make sure to leave space in the blender and crack the top opening, to allow some steam to escape as you blend.
  4. Return soup to pot and add heavy cream or milk; stir to combine. Add salt and pepper to taste. Serve warm.

Cabin Comfort Food

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This is about a month late, but I wanted to share what I made at the cabin for my anniversary earlier this month. My heart was set on barbecuing because I don’t get enough of it living in an apartment. Also, there’s something intensely satisfying about grilling meat on an open flame (says the former vegetarian).

This dish was inspired by a steak salad that I had at Hermanos this summer. It’s a refreshing salad made with butter lettuce and grilled meat and veggies. All the grillables marinated in an oil and vinegar blend for a few hours before they got skewered and thrown on the bbq.

I made a lemon-potato side dish because of the overwhelming amount of potatoes I had at home. They were aaaaaaaamazing! We pan-fried the leftovers the next morning for breakfast and I highly recommend finishing them in a pan if you like a crispier tater.

I found the potato recipe here and the marinade for the meat and veg was my own creation.

Shish Kebabs

Ingredients

8 oz beef tenderloin steak (or whatever meat you prefer)
1 red onion
1 zucchini
2 red/yellow/orange bell peppers
1 package cremini mushrooms
4-6 long metal skewers

Marinade

1/4 cup red wine vinegar
1/4 cup olive oil
2 cloves garlic crushed
Juice of 1/2 lemon
1 tsp oregano
1 tsp rosemary
1/3 tsp sea salt
1/2 tsp black pepper
1/8 tsp cayenne pepper

Directions

  1. Cut all of the meat and veggies into bite-sized pieces. Add all of the marinade ingredients to a lidded container or a ziploc bag.
  2. Add the meat and vegetables to your vessel of choice and shake until the ingredients are covered with the marinade mixture. Let sit in the fridge for 30 minutes to several hours.
  3. Turn barbecue to medium-high and cook skewers until the meat is cooked and the veggies are tender, about 10-15 minutes.
  4. Enjoy as skewers, or wash and tear one head of butter lettuce and toss ingredients together to make a super tasty salad. There’s no need for a dressing because the shish kebabs are so flavourful already.

Lemon Potatoes

Ingredients

1/3 cup olive oil
1 1/2 cups of water (I found the recipe called for to much liquid so feel free to cut it down to 1 cup and 1 bouillon cube)
2 cloves garlic, finely chopped
1/4 cup fresh lemon juice
1 tsp dried thyme
1 tsp dried rosemary
2 cubes bouillon
ground black pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
  3. Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.