Sweet Potato and Leek Soup

I made this one up a few days ago and will definitely be having it again.  It happened because I saw some really fresh leeks at the store.  It is sweet, silky and spicy at the same time and can easily be thrown in the blender and pureed if you prefer, but I like it chunky.  My husband took it with him in a thermos while hunting and came home asking for more.  Enjoy.

Olive oil
3 leeks
1/2 sweet Vidalia Onion
1 small jar mushrooms
a handful of chopped carrots
1 Tbsp chopped or crushed garlic
1 Tbsp fresh ginger (I used the tube stuff)

2 cans coconut milk (I only had one, but wished I had a second which is also partly why so much broth)
1 tsp cayenne peppera dash of nutmeg
about 16 oz chicken or veggie stock (I used this mainly to thin out the mix a little so use how much makes you happy)
1 large can of sweet potatoes in syrup drained (I roughly chopped them while they were in the soup)

Heat up a large skillet to Medium and pour a few Tablespoons of Olive oil in.  Chop the leeks (just the white and light green) and then toss it a colander or big bowl of water and wash the crap out of them because they are notorious for containing dirt.  No one wants to eat pebbles.  Next chop the carrots if they aren't already.  Slice the Vidalia onion in thin slivers. 

Toss all the veggies except for the sweet potatoes in the heated pan.  Throw in the ginger and garlic and cook it down until the leeks and onion are clear and soft.  Then add the cayenne and nutmeg, coconut milk and broth.  Stir it all well and add the sweet potatoes.  Let it boil then simmer for at least 15 minutes.  At that point you could puree it all if you want, but I like my soup chunky. 

Whole Chicken in the Slow cooker

So this is really easy and you can use a variety of spices to suit your families tastes.  Whenever a whole chicken is on sale I get it because it is cheaper and tastier than boneless skinless chicken any day.  So the following is for the really basic one, but I will note a few extra ways too.

Ingredients
  2 teaspoons paprika
  1 teaspoon salt
  1 teaspoon onion powder
  1 teaspoon thyme
  ½ teaspoon garlic powder
  ¼ teaspoon cayenne (red) pepper
  ¼ teaspoon black pepper
  1 large sweet (yellow) onion
  1 large chicken (4 lbs ISH)

Combine all the spices in a bowl and mix.  Take out the giblets and whatnot from the bird.  Coarsely chop the onion and place the onions in the bottom of the Crockpot (slow cooker).  Rub the spice mix all over the bird, under the skin and all.  Place the spiced bird on top of the onions breasts down so all the juicy stuff ends up in them.  Cook on high for about 5 hours, longer or less depending on the size of your chicken.

You can do this with Italian dressing or Ranch dressing powder packets instead if you like.  Just keep the onion on the bottom and switch out the spices.  I added some Turmeric to mine today.  I have also done this with a Gala or Fuji apple sliced up on top of the onions too.  When I do that with apples I often add some cider to the pot.  You can even do the same with oranges and add a little orange juice.  So good either way you make it. 

Crockpot Creamy Ranch Chicken and Veggies

I am not sure what to call this but I went with Crock-pot Creamy Ranch Chicken and Veggies because it is usually what I make.  The whole point is that all you do is put whatever meat or veggies or both you want in the Crock-pot then put in 2 cans of EITHER Cream of Mushroom or Cream of Chicken or Cream of Celery and maybe even Cheddar Cheese soup and then 2 packages of Ranch powder.  Stir it all together and cook on low for about 6 hours for chicken and veggies.  I put that sauce on lots of things.  I am not even going to write a formal recipe because that is really it.  2 cans soup and 2 pkgs Ranch powder.  YUM.  My favorite is Chicken and fresh chopped broccoli and I put it over rice.  This is made extremely often in my house because everybody loves it.  ENJOY.  I will be posting a few more really easy recipes soon.  Some are slow cooker and some are random things with Crescent rolls or Bisquick, etc. 

Tourtiere (French-Canadian Meat Pie)

This is on my list of cheapest things I have made in a while.  I realize it is only cheap if you have a hunter in the family or a friend, but if not there are cheap ways to do this.  This pie is traditionally made with a mix of pork and beef, but is also made with lots of variations.  There are a few really popular ones including duck, deer, elk, etc.  I happened to have 3 fresh ducks and leftover Thanksgiving turkey so I went with that.  In different parts of Canada this is made with potatoes or without.  In this version I used leftover mashed potatoes from Thanksgiving.  All versions use mostly the same spices, all use onion and two pie crusts.  I got lucky because my brother paid for Thanksgiving dinner and my husband went hunting so I only paid for the package of 2 premade pie crusts.  YAY!  Regardless, this is a wonderful comfort food in my house.  It is traditionally also served with ketchup, but it is tasty enough on its own. 

DUCK (and Turkey) Tourtiere

3 Tbsp (at least of fat, I used Olive oil because the duck I had were quite lean)
1 onion diced
4 duck breast halves cubed (it came out to about a lb and a half)
about a Cup and a half of chopped leftover turkey
2 bay leaves
1/4 tsp cinnamon
1/4 tsp cloves (powder)
1/4 tsp all spice
1/4 tsp nutmeg
2 Cups (about 16oz ) chicken broth (I used low sodium Better then Bouillon)
2 C Mashed potatoes (more if you find it is too soupy as this pie filling should stand on its own)

Take a large, deep, frying pan and melt the fat or heat up the oil to about medium high heat.  Put the onion and duck in the pan once up to temp and sear the meat for a few minutes.  Add the spices and broth and mix well.  Once the mix is boiling turn it down to a low simmer and stir occasionally for 2 hrs or more.  At the hr and 30 minute mark throw in the turkey and let it simmer for another half hour.  (WITH A LID)  In a 9 inch pie pan roll out the bottom crust.  At the 2 hr mark or later (no worries on that) drain out most of the broth then mix in the already cooked mashed potatoes until the mix is fairly stiff.  Put the mix in the pie pan.  Cover that with the second pie crust.  brush the edges and top with egg or milk and pinch the edges together.  I used a fork for that and used milk.  poke a few steam holes in the top crust.  Cover the edges with foil and put it into a 400 degree F oven for about 10 minutes then turn the oven down to 350 for another half hour.  I brushed on some butter to the top crust about half way through.  I also uncovered the crust edge for the last 10 minutes.  I had to turn up the heat to 375 because my oven sucks and because I live at 7500 feet above sea level.