Tag Archives: Winter Recipes

Chicken Soup With Dumplings

Chicken Soup Dumplings Recipe

Chicken soup has got to be one of my all-time favourite foods and this hearty bowl of homemade soup with big chewy dumplings does the trick for me. Especially on a rainy, cold day – which there are many in Portland!

I like to make a big pot at the start of the week and throw it into a cute thermos like this one if I’m heading out for day. This chicken soup is also super quick to prepare and is a great weeknight meal. The dumplings are a great way to change things up if you’re getting tired of chicken noodle soup.

If you can – source Trader Joe’s Mirepoix Mix it is such a HUGE time saver. If not, chop up 1-2 carrots, 1 yellow onion and 2 ribs of celery instead. But if you can find the mix, it’s a big timesaver! Here’s the recipe:

 

INGREDIENTS

  • 1 container of Trader Joe’s Mirepoix Mix
  • 2 tbsp olive oil
  • 2 bay leaves
  • Salt & pepper
  • 1 tsp dried thyme
  • 2 boxes low-sodium, organic chicken stock
  • 1 package of organic chicken breast tenders, cut into chunks
  • Handful dill, chopped

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Steak and Ale Pie

Steak-Ale-Pie-Craft-Beer-Cookbook

The winter months always has me craving comfort foods including this Steak & Ale Pie. My friend, David Ort is quite the beer expert in Canada and has gone on to publish The Canadian Craft Beer Cookbook. I asked David to share a fitting recipe for the season and I seriously can’t wait to try this Steak & Ale Pie recipe on the weekend.

By: David Ort

What inspired this dish?

In general, with my cookbook’s recipes I wanted to introduce readers to new ideas. For the cases, like the steak and ale pie, where we were cooking from the back catalogue of beer-food classics there had to be at least a couple stand-out techniques or ingredients that I thought would add something. The obvious one here is the cheesy biscuit topping (leavened partly with beer) that is miles easier than making a traditional pie crust. Adding pickled onions to the beef stew half of the pie is more subtle, but also more essential to the recipe. The added acidity really brightens an otherwise fairly rich dish and also helps support the brown ale pairing. (more…)