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Monthly Archives: December 2017

Easy Cranberry Chutney

No photo for this one as it is all blended together in a jar and then refrigerated. Great for using during the upcoming holidays…

Easy Cranberry Chutney

From inthekitchenwithkath.com

(Adapted from a recipe in Yumana’s Table by Yumana Devi)

Makes about 3 cups, and doubles easily if you’re serving a crowd.

1 (12-ounce) bag of cranberries

2 large apples

2 large oranges or limes

1 cup pure maple syrup (I used ½ cup)

  1. Zest the oranges.
  2. Wash and drain the cranberries and put them in a pot. (My 3 quart pot is the perfect size.)
  3. Peel, core, and chop the apples, and add them to the pot.
  4. Juice the oranges. Add the juice and the orange zest to the pot.
  5. Add the maple syrup.
  6. Bring the chutney to a boil over medium-high heat.
  7. Reduce heat to medium. Cook, uncovered, for about 30 – 45 minutes, until the cranberries have popped, the apples have cooked down, and the chutney has thickened a bit. Stir it occasionally while it’s cooking.
  1. Cool and transfer to a bowl; cover and refrigerate until ready to serve OR put it in an airtight jar, ready for use. Would be great over cream cheese as an appetizer or with roast beef…not just turkey!
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Creamy Leek and Salmon Soup

If you like leeks and also salmon, this recipe is for you. It is pretty straightforward to make. In place of the fresh salmon, I chose to use smoked salmon pieces. The flavour was great…

DSC_0096

 

Creamy Leek & Salmon Soup

Author: Rachael Bryant / Meatified

Prep time 5 mins Cook time 25 mins Total time30 mins

Serves: 4 large servings

Ingredients

  • 2 tbsp. avocado oil
  • 2 leeks, washed, trimmed and sliced into crescents
  • 3 cloves garlic, minced
  • 6 cups seafood OR chicken broth
  • 2 tsp dried thyme leaves
  • 1 lb. salmon, in bite size pieces (thawed frozen salmon works really well here) OR smoked pieces
  • 1¾ cup coconut milk
  • Salt & pepper to taste (omit pepper for AIP)

Instructions

  1. Heat the avocado oil in a large saucepan or Dutch oven at a low-medium heat.
  2. Add the chopped leeks and garlic and cook until slightly softened.
  3. Pour in the stock and add the thyme. Simmer for about 15 minutes and season to taste with salt and pepper.
  4. Add the salmon and the coconut milk to the pan. Bring back up to a gentle simmer and cook until the fish is opaque and tender.

Nutrition for 1 serving – Calories 241, Carbs 33 g., Fat 12.8 g., Protein 29.1 g