How to Make Fantastic Beef Stew
December 3, 2009 by Kimberly · Leave a Comment
There’s just nothing like stew when it’s cold outside and you’re hungry!
This extra tasty classic will leave you wanting another bowl and is sure to please even picky eaters with it’s flavor, fragrance and hearty nature.
The perfect, traditional dish to learn how to make that you can build on and substitute with other meats in the future.
~ Kimberly Edwards
Type: Soup Recipe
Serve With: Fresh, crusty bread and barley, if desired
Prep Time: 15 min
Cook Time: 1.25 hr
Yield: 1 large stock pot full
Ingredients:
2 Beef Shanks – Or 4 Beef Brisket with bone in
2 cups Dried Field Mushrooms – Or any varieties of dried mushrooms; Measure before grinding.
1 large Onion – Diced
2 cups Carrots – Chopped
1 1/2 cups Celery – Chopped
1 Leek – Washed and finely sliced
3 cloves Garlic – Minced
2 small Sweet Potatoes – Peeled & 1″ dice
1 1/2 cups Red Read more
Kimberly’s Favorite Creamy Mushroom Soup
October 28, 2009 by Kimberly · Leave a Comment
Looking for something that tastes super indulgent, but without all those extra calories and fat? This soup is perfect to impress your tastebuds and your family! There never seems to be enough leftover becuase you’ll be left wanting more.
This delicious and creamy soup has a splash of red wine and is so indulgent, it seems sinful, but it’s actually good for you.
Kenney, my husband, actually customized this soup recipe from a similar recipe in The Maker’s Diet for me because my favorite everyday food to eat is cream of mushroom soup. This is a step up to a gourmet treat!
~ Kimberly Edwards 
Type: Soup
Serve With: Dollop of creme fraiche or sour cream
Prep Time: 18 min
Cook Time: 20 min
Yield: 4 – 6 servings
Ingredients:
2 lbs Mushrooms – whatever varieties you desire – include enoki, shiitake, portabello, oyster, king oyster, crimini, button mushrooms, but you may also use dried mushrooms if you like.
2 cups Onions – Diced
5 cups Chicken Broth – We use reduced sodium broth or make our own.
3/4 cup Kefir
1 1/4 cup Fortified Wine – Like Port or Sherry
1/4 tsp Cayenne Pepper
1/4 tsp Read more
Kimberly’s Creamy Roasted Carrot Soup
October 21, 2009 by Kimberly · Leave a Comment
When life gives you carrots, make roasted carrot soup!
I looked in my mother’s fridge after returning from my trip to Dallas, hungry for a Fall soup…Running low on ingredients, my mother did have a lot of carrots – Thus, Kimberly’s Creamy Roasted Carrot Soup emerged…
~ Kimberly Edwards
Type: Main Dish
Serve With: Dollop of sour cream or plain yogurt and chopped chives.
Prep Time: 10 min
Cook Time: 1 hr
Yield: Large stock pot full
Ingredients:
2 lbs Carrots – Cut into 1/2″ pieces
2 tbsp Olive Oil
1 large Onion – Peeled and quartered
4 stalks Celery – Sliced
4 cloves Garlic – Peeled
1 tbsp Butter
2 tbsp Brown Sugar
1 1/2 tsp Ginger – Fresh, grated is best.
1 tsp Read more
How to Make Extraordinary Oxtail Stew
March 25, 2009 by Kimberly · 4 Comments
This is hearty, fabulously delicious, easy to make, and very impressive! It’s well worth the wait… You’ll crave this stew over and over again!
Type: Soup
Serve With: Fresh, crusty bread or rice and topped with freshly chopped parsley
Prep Time: 17 min
Cook Time: 2 – 3.5 hrs total
Yield: 1 large stock pot full, serves 4-6 people
Ingredients: Read more
If you would like to buy me some new and unique ingredients, or just help me supply my pantry so that I can come up with new and inventive recipes for you, Click Here. Eat Deliciously!
Spicy Thai Ginger Coconut Chicken Soup
March 22, 2009 by Kimberly · 3 Comments
I love the coconut chicken soup from Spicy Thai in St. Catharines, Ontario. Since I loved it so much, my husband adapted a recipe that we can now make at home and it’s sooooo good! Yum! Thanks Babe!
Type: Soup
Serve With: Freshly chopped cilantro for garnish
Prep Time: 8 min
Cook Time: 25 min
Yield: 6 bowls
Ingredients: Read more
If you would like to buy me some new and unique ingredients, or just help me supply my pantry so that I can come up with new and inventive recipes for you, Click Here. Eat Deliciously!
Winter is Still Upon Us – Keep Your Crock Pot Out
February 21, 2009 by Kimberly · Leave a Comment
Just when you thought it was getting warmer and staying warmer in Southern Canada…BAM! Hit with snow and below zero weather again.
Don’t get out your margarita glasses just yet! Bring that Crock Pot back out and enjoy some more end-of-winter soups and stews!
Need some tasty, easy, how-to crock pot recipes?
Check out RecipeMatcher.com and simply input ingredients you have, and voilà! Recipes that suit exactly what you have available. Now isn’t that easy?
Among their other fabulous recipes on the site, are really wonderful dishes you can create and cook, even while you’re not home!!!
I love coming home to a delicious, hot meal that I haven’t slaved over all day! That’s the best part about slow cookers.
***
I hope you enjoy this Cooking Tip on Cooking With Kimberly! Until next time…
Eat Deliciously,
Kimberly Edwards
P.S. Please be sure to Subscribe to this Blog.
Technorati Tags: crock pot recipes, winter recipes, crock pot, soup recipes, stew recipes
If you would like to buy me some new and unique ingredients, or just help me supply my pantry so that I can come up with new and inventive recipes for you, Click Here. Eat Deliciously!
Manischewitz Matzo Ball & Soup Mix – Product Review
February 5, 2009 by Kimberly · 2 Comments
I have never actually had matzo ball soup before today! It’s a Jewish dish that is traditionally eaten at Passover…
My mother had a box Manischewitz Matzo Ball Soup Mix
The instructions were simple, needing only 2 eggs and 2 tbsp oil to add to the matzo ball mix.
You mix it with a fork and put it in the fridge for 15 min.
Secondly, you Read more
If you would like to buy me some new and unique ingredients, or just help me supply my pantry so that I can come up with new and inventive recipes for you, Click Here. Eat Deliciously!
Holiday Pumpkin Soup
I can’t wait to make this for the Holidays! In fact, I’m debating making this for dinner tomorrow, as we always have way too much to eat on Thanksgiving anyway! Sooo Yummy!
~ Kimberly Edwards
Type: Soup
Serve With: Dollop of sour cream and sprinkle of nutmeg or hulled pumpkin seeds (also called ‘pepitas’), if desired.
Prep Time: 12 min
Cook Time: ~ 55 min
Yield: ~ 9-10 cups of soup
Ingredients: Read more
If you would like to buy me some new and unique ingredients, or just help me supply my pantry so that I can come up with new and inventive recipes for you, Click Here. Eat Deliciously!
Kimberly’s “Non-Italian” Minestrone Soup
November 11, 2008 by Kimberly · Leave a Comment
I enjoy Italian soups, but my mother always prefers a more rustic version with more vegetables, and less spices and flavors. So, I’ve decided to make my “Non-Italian” Minestrone Soup for us tonight! ~ Kimberly Edwards
Type: Main – Soup
Serve With: Fresh, Crusty Italian or French Bread
Prep Time: 20 min
Cook Time: 2 1/2 hrs.
Yield: 1 large stock pot full
Ingredients:
4-5 pieces Bacon – Sliced or chunked
1/2 tbsp Olive Oil
2 cups Celery – Sliced
2 medium Onions – Well chopped
3 Green Onions – Chopped
1 cup Red Wine
4 large Carrots – Sliced
3 Parsnips – Sliced
3 Beets – Chopped
3 cloves Garlic – Whole
12 Mushrooms – I prefer Crimini
1 large Read more
Kimberly’s Vegetable Barley Soup
March 7, 2008 by Kimberly · Leave a Comment
Delicious, nutritious and meatless! Some nights, I just cannot eat any more meat during the week…This is the perfect recipe for a cold day! Very satisfying because of the barley and beans, which makes a complete protein. ~ Kimberly Edwards ;D
Type: Soup
Serve With: Fresh, crusty bread
Prep Time: ~ 15 min
Cook Time: ~ 45 min
Yield: 1 large stock pot full
* I use organic ingredients for this recipe…
Ingredients:
3 large Carrots – Sliced
1 large Onion – Chopped
3 stalks Celery – Sliced
1 bunch Green Onions – Chopped
1 zucchini – Diced
1 large Beet – I use the greens as well.
2 cloves Garlic – Finely chopped
~ 6-8 Mushrooms – I prefer crimini.
1 cup Whole Kernel Corn – Frozen is fine.
1 large Tomato – Diced
~ 15 Green Beans – Roughly chopped
6 Brussel Sprouts – Quartered
2 Bay Leaves
3 whole Cloves
1 1/2 cups Romano Beans – Cooked or canned are fine.
1 cup Barley – Uncooked
2 tbsp Olive Oil
1 cup Red Wine
1 L Stock – I use Vegetable Stock, but you may use chicken or beef broth if desired.
3 cups Water
Freshly Cracked Black Pepper – To taste
Sea Salt – To taste
Instructions: Read more
If you would like to buy me some new and unique ingredients, or just help me supply my pantry so that I can come up with new and inventive recipes for you, Click Here. Eat Deliciously!
