Tag: recipe

Black Bean Chicken Chili Recipe

This is a simple – quick to make – chili recipe using chicken and black beans (adapted from the original “Chicken and Black Bean Chili” recipe from Save On Foods). The original recipe serves six, my adaptation serves 10 or more.  Also in my version, I add fresh mushrooms, kidney beans and a lot more tomato.


Meats and Veggies:

  • 4 cubed chicken breasts (cut into bite-size pieces)
  • 1 hand-full of diced mushrooms (1.5 cups)
  • 1 diced large onion
  • 1 diced large carrot
  • 2 diced celery stalk
  • 4 garlic gloves, minced


Cans (12 oz or 355 ml.):


  • Salt and pepper for seasoning the chicken
  • 4 tbsp of cooking oil for cooking the chicken pieces


  • Sour Cream and Cilantro for garnish
  • Beer and biscuits for sides

Get cooking!


  • Season the chicken (with salt and pepper) and then cut the chicken into small “bite size” pieces.
  • In a large soup pot (or sauce pan) cook the chicken in 3 tbsp of cooking oil.
  • Remove chicken when it’s cooked and set aside.
  • Add veggies (onion, carrot, celery), mushrooms, garlic and spices to the same pan and cook for about 10 minutes (stir as it cooks).
  • Add the canned tomatoes and bring to a boil, then simmer (simmer for about 20 minutes).
  • Add the beans and cooked chicken and simmer for an additional 10-15 minutes.
  • Taste.
  • The beans might need more time.
  • Taste.
  • Season.
  • Taste.
  • Serve.

Serve with:

  • More hot sauce.
  • Sour cream on the side.
  • Cilantro garnish.
  • Corn bread biscuits or corn bread muffins.
  • Beer.

Did this recipe work for you? Comment below and let me know.

ps/ if you like black beans, check-out my Simple Black Bean Soup recipe here.

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Moroccan Red Lentil Soup

Here’s the recipe for a Moroccan Red Lentil Soup I found online at CanadianLiving.com with my notes in red (link).

Moroccan Red Lentil Soup

Brilliant red and filled with the spices of the country it represents, this soup is a definite crowd-pleaser – perfect for this big-batch recipe. Of course, you can always just halve the ingredients if you want to make less. Also, it freezes really well. By The Canadian Living Test Kitchen
Source: Canadian Living Magazine: October 2003

  • Portion size 8


  • 2 tbsp (30 mL) extra-virgin olive oil (I think mine was just regular olive oil)
  • 2 onions, chopped (Gordon Ramsay’s How To Chop An Onion)
  • 4 cloves garlic, minced
  • 2 celery stalks, chopped
  • 1-1/2 tsp (7 mL) salt
  • 1 tsp (5 mL) pepper
  • 1 tsp (5 mL) turmeric
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) cinnamon
  • 1/4 tsp (1 mL) ground ginger
  • 1 Pinch saffron, (optional) (Nice for colour, but I couldn’t find any.)
  • 8 cups (1.5 L) water (and stock – to taste) (I did 2 tetra packs of broth and a cup of water)
  • 1 cup (250 mL) red lentils
  • 1 tbsp (15 mL) tomato paste
  • 2 potatoes, peeled and cubed (I used cooked potatoes and added them near the end so they wouldn’t get too mushy.)
  • 1 can (19 oz/540 mL) tomatoes
  • 1 cup (250 mL) frozen peas (Add near the end, the mushy thing.)
  • 1/4 cup (60 mL) light sour cream (When serving.)
  • 2 tbsp (30 mL) minced fresh parsley (Garnish.)


In large heavy saucepan or Dutch oven (I did it all in my soup pot), heat oil over medium heat; cook onions, garlic and celery, stirring occasionally, until softened, about 5 minutes.

Add salt, pepper, turmeric, cumin, cinnamon, ginger, and saffron (if using) (didn’t have any saffron…); cook, stirring often, for 2 minutes (or 3, or 4, or 5…).

Add water, lentils, tomato paste, potatoes (later) and tomatoes, breaking up tomatoes with spoon; bring to boil. Reduce heat, cover and simmer for 35 minutes (Mine simmered for an hour, then I added the cooked potatoes and peas…).

Add peas; simmer until lentils, vegetables and potatoes are tender, about 10 minutes (25 minutes for me).

I let mine cool a bit, then took out the kitchen wand (hand blender – immersion blender) and pureed the soup until it got to a pea soup consistency.

Didn’t hurt to add a splash of Frank’s RedHot.

(Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight container until cold. Cover and refrigerate for up to 3 days. Reheat to serve.) Ladle into bowls. Dollop each with sour cream; sprinkle with parsley.

Complete recipe here…

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Princess Mary Clam Chowder

Here’s our version of “Victoria’s Official Clam Chowder”. Our recipe is based on the original recipe from The Princess Mary Restaurant in Esquimalt, which closed it’s doors February 27, 2014. (Here’s the ‘Times Colonist’ article).

Our version has a few modifications (mushrooms and Clamato) and is delicious!!

Princess Mary Clam Chowder v1.0

3 slices of bacon
1 tsp thyme
1 cup sliced/diced onions
3 cups uncooked potatoes (diced)
1/2 cup celery
5 cups hot water
1 tbsp parsley
1 can sliced mushrooms
a pinch of curry
1 tsp sugar
2 tsp salt
1/2 tsp pepper
28 oz canned tomatoes
1 1/2 cups carrots
3 cups clam juice (or Clamato Juice)
1 tin of clams

1. Slice bacon (small pieces), saute bacon, thyme, onion
2. Add potatoes, celery, hot water, salt, pepper
3. Cover, simmer 5 minutes
4. Add tomatoes, carrots, clam liquid (Clamato)
5. Simmer, 1 hour
6. Add clams (at the end)
7. Thicken with flour if desired…

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How long do you cook a turkey?

Happy Thanksgiving!

To save you the trouble of Googling this…

from About.Com Home Cooking…

Keep in mind the most important number is the temperature of the bird. The internal temperature of the bird should be 170°F (77°C) in the breast and 180°F (82°C) in the thigh when done.

Roasting times are for a preheated 325 degree oven.

Approximate Roasting Times for Stuffed Turkey
Turkey Weight Hours
6 to 8 pounds 3 to 3-1/2 hours
8 to 12 pounds 3-1/2 to 4-1/2 hours
12 to 16 pounds 4-1/2 to 5-1/2 hours
16 to 20 pounds 5-1/2 to 6 hours
20 to 24 pounds 6 to 6-1/2 hours
Approximate Roasting Times for Unstuffed Turkey
Turkey Weight Hours
6 to 8 pounds 2-1/2 to 3 hours
8 to 12 pounds 3 to 4 hours
12 to 16 pounds 4 to 5 hours
16 to 20 pounds 5 to 5-1/2 hours
20 to 24 pounds 5-1/2 to 6 hours

If you don’t have the time for a full-on baked turkey dinner, there’s always this option…


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Hot and Sour Soup with Noodles

Photography By Ryan Szulc
Photography By Ryan Szulc

My simplified version of Michael Smith’s “Hot-and-Sour Broth 
with Asian Noodles” (Michael Smith) comes from his “Back To Basics” cook book, but you can also find it on-line here.

This recipe makes 4 servings and can be successfully doubled for 8 servings.

The original recipe calls for shiitake mushrooms, but I’m not crazy about mushrooms in soup (or edamame), so I added bamboo shoots instead.

The cornstarch/vinegar mixture is also not essential (I’ve made it with and without).


225 g shiitake mushrooms, thinly sliced
1 can if bamboo shoots (thinly sliced)
2 carrots, grated
1 cup frozen shelled edamame
4 cups chicken broth
2 tbsp soy sauce
1 tsp 
sambal oelek or your favourite 
chili-garlic sauce
2 tbsp cornstarch*
2 tbsp rice vinegar*
340 g udon noodles
1 2-inch piece frozen ginger, grated
4 green onions, thinly sliced
1 tsp toasted sesame oil

Back To Basics
Back To Basics


In a large soup pot combine the mushrooms, carrot, edamame, chicken broth, soy sauce and sambal. Bring the works to a simmer over medium high heat.

Meanwhile, whisk together the cornstarch and rice vinegar in a small bowl. When the soup is simmering, gently 
stir in the cornstarch mixture; continue to simmer, stirring, until it thickens 
the soup, just a minute or two.*

Add the udon noodles (I’ve used other rice noodles as well) and continue cooking and stirring until they’re soft and tender.

To finish the soup, stir in the grated 
ginger, green onions, and sesame oil.

Add thinly sliced beef or pork to the hot broth, just before serving! Yum!

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Simple Bran Muffin Recipe

As you can see, a well used and easy to follow bran muffin recipe.

Simple bran muffins
A well used bran muffin recipe with thanks to Grace Best.

You’ll need a large mixing bowl, a blender and a muffin tray. Then…

  • 1 cup margarine
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 tbsp molasses

Cream all in a large bowl with a mixer.

  • 1/4 tsp salt
  • 1 1/2 cups of natural bran
  • 2 tsp baking powder
  • 2 3/4 cups of flower

Add all to the mixture in the bowl.

  • 2 cups of milk
  • 2 tsp baking soda

Add soda to milk in a separate container.
Add the milk and soda mixture to the bowl (mix).

  • 2 eggs

Fold in eggs while mixing.


  • Raisins
  • Sunflower seeds
  • Blueberries

 Add optional ingredients (mix)

Add mixture to muffin trays (each cup should be 3/4 full).  Be sure to grease or “Pam” the muffin trays!

Bake at 375 for 20-25 minutes.

Test if they’re done by stabbing muffins with a very sharp knife, if the knife comes out clean the muffins are done.



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Simple Black Bean Soup

The original recipe from Whitewater Cooks with Friends is called “sopa de black bean with salsa crema”.

My version is slightly less spicy and I go with croutons as a topping, so I dropped the “with salsa crema“…


  • 2 cups dried black beans (soak them overnight)
  • 2 tbsp vegetable oil
  • 2 med onions
  • 1 jalapeno pepper
  • 3 garlic cloves
  • 1 red pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp oregano
  • 8 cups chicken stock
  • 1 28 oz can tomatoes
  • 1/2 cup bbq sauce (any good bbq sauce)
  • 2 tbsp lime juice
  • 1 cup cilantro (a little less is okay too)


  • Sauté onions in the oil in a soup pot
  • Add peppers and spices
  • Add stock, bbq sauce & tomatoes
  • Drain beans, add beans to pot
  • Bring to boil, then simmer for 2 hours (until the beans are soft) or maybe even 3 hours
  • Let it cool a bit, then puree with a hand blender – immersion blender
  • Add juice, cilantro… Salt and pepper.


  • Top with a few croutons (or sour cream and salsa)
  • It freezes really well
  • This soup serves 8 to 10
  • Black beans are turtle beans (same thing)
  • More about Black Beans here and here


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Stupid Simple Pea Soup – Recipe

You will need…

  • Not my pea soup.1 soup pot (a pot that can hold 10 cups of liquid)
  • A kitchen wand (hand blender – immersion blender)
  • 2 1/2 cups of dried split peas
  • 2 cups of leftover cold ham, chopped up in small cubes
  • 2 cups of chopped up onions (2 medium onions)
  • 2 cups of chopped up carrots
  • 1 cup of chopped up celery

* chopped up = cut into really small pieces. The size isn’t that important, but all veggie pieces should be about the same size so they cook at the same rate.

  • A teaspoon of Olive oil (or any cooking oil)
  • 9 cups of liquid

* liquid = you can use prepared stock (2 tetra packs is 8 cups, so use 2 tetra packs and then add 1 cup of water). -or-  make your own with chicken stock powder (8 teaspoons of powder for 9 cups of water).

  • Salt, Pepper and 1 teaspoon of Oregano. Maybe a Bay Leaf if you have one.
  • Croutons (your choice).


  • Place pot on stove.
  • Add oil to pot.
  • Turn heat to medium.
  • Add the veggies and heat them for about 8-10 minutes.
  • Add the 9 cups of liquid.
  • Add the 2 1/2 cups of dried split peas. Rinse the peas in cold water then add them to the liquid and veggies in the pot.
  • Season with salt, pepper and 1 teaspoon of oregano. Add a Bay Leaf if you have one (be sure to remove it BEFORE you go at it with a kitchen wand)
  • Bring to boil, then reduce to a low temp (lowest setting), cover with lid (leaving a small gap for steam to escape) and let it simmer for 2 hours.
  • You will be able to tell when it’s ready by tasting.  If the peas are still crunching or hard, keep cooking.
  • Remove Bay leaf.
  • Let it cool a bit, then use your kitchen wand (hand blender – immersion blender) to puree.  Work the wand around the pot (careful not to splash the hot soup on yourself) until you get the consistency you want.
  • Return the soup to low heat and slowly heat it to desired temperature for serving. Stir it once in a while to stop if from globbing on the bottom of the pot.
  • Serve with croutons on top!


  • Serve with croutons on top.
  • It freezes really well.
  • This soup serves 8.

That beautiful photo of pea soup & croutons is not mine, it’s from here.  I hope you don’t mind me using it. It’s what I would like my soup to look like.

By: Mike Benny

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