Pork https://www.poppyinnovations.ca Poppy Innovations Calgary Fri, 14 Jul 2017 21:05:34 +0000 en-US hourly 1 https://wordpress.org/?v=4.8 60229301 Bacon Lentil Soup https://www.poppyinnovations.ca/bacon-lentil-soup/ Wed, 24 Feb 2016 18:34:56 +0000 https://www.poppyinnovations.ca/?p=3175
Bacon Lentil Soup
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.
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Ingredients
  1. 1/2 cup chopped onion
  2. 1/2 cup chopped celery
  3. 1/2 cup chopped carrot
  4. 5 slices bacon, chopped
  5. 2 cloves minced garlic
  6. 7 cups broth (homemade or low sodium)
  7. 2 cups dried lentils
  8. 2 tablespoons chopped fresh thyme or 1/2 teaspoon dried
  9. 1 tablespoon fresh rosemary or 1/4 teaspoon dried
  10. 1 bay leaf
  11. salt & pepper to taste
  12. 2 tablespoons chopped fresh parsley
  13. 2 tablespoons chopped chives or green onions
Instructions
  1. Cook chopped bacon in the soup pot and set aside when cooked.
  2. In same pot combine onion, celery, carrot, garlic. Stir over medium-high heat until onions are slightly translucent.
  3. 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.
  4. 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.
  5. Season with Salt & pepper to taste.
  6. Ladle into serving bowls and top with fresh parley, chives and bacon.
Notes
  1. Delicious served with a fresh green salad for a balanced meal.
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]]> 3175 Chicken Sausage Gumbo https://www.poppyinnovations.ca/chicken-sausage-gumbo/ Fri, 13 Nov 2015 23:02:02 +0000 https://www.poppyinnovations.ca/?p=3037
Chicken and Sausage Gumbo
Serves 4
This is an easy dish, sure to warm you up on the cool fall/winter nights. It can be made ahead of time and frozen for up to 3 months. Gumbo originates from southern Louisiana. It dates back to the 18th century since then several variations in spices and proteins can be found. Creole gumbo and seafood gumbo just to name a few.
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Ingredients
  1. 4 tbsp butter
  2. 4 celery stalks chopped
  3. 2 cups canned crushed tomatoes
  4. 3 tbsp all purpose flour
  5. 1 green bell pepper
  6. 1L chicken stock
  7. 1 onion chopped
  8. 1 ½ cups long grain rice
  9. 2 garlic cloves minced
  10. 2 tsp salt
  11. 1 tsp dried oregano
  12. 2 tsp dried thyme
  13. 2 bay leaves
  14. ¼ tsp black pepper
  15. ¼ tsp cayenne
  16. ½ lb sausage meat cut up
  17. 1 lb boneless skinless chicken thighs (cut into ¾” pieces)
  18. 1 tbsp vegetable oil
Instructions
  1. Collect and measure out the ingredients.
  2. In dutch oven or large pot, put vegetable oil and heat over medium heat. Once hot add chicken and sausage let caramelize. Depending on size of your pot, you may need to cook the meat in batches so it can caramelize. Don't overcrowd the pan.
  3. Once seared, remove meat and set aside. In the same pot, melt butter and add onions, garlic, celery, spices, and green peppers. Cook until onions are clear in colour.
  4. Stir in flour and cook till light brown in colour. Add tomatoes and stock, stir and let simmer for 20-25 minutes.
  5. While gumbo is simmering cook rice on the stovetop or in a rice cooker according to package.
  6. Serve over steamed rice.
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