If I told you that you could throw all of your financial documents in a box, come back in 4 hours and your taxes would be done, you'd be amazed.
If I told you that you could throw all of your dirty laundry in a clothes hamper, come back in 4 hours and your laundry would be clean and folded, you'd be astounded.
While I can't deliver on either of those two, I can tell you that if you throw the ingredients for this recipe in your slow cooker and come back in 4 hours, I can guarantee a simple, delicious, comforting meal your whole family will enjoy.
Campbell's Soup asked me and my family to take this recipe from their Cook With Campbell's website for a test drive. The recipe itself looked easy enough and I had my daughter Emily help me with all of the chopping, measuring, and pouring. We followed the instructions below but chose to add a can of Campbell's Tomato with Basil Soup for added flavour. I was also tempted to skip the whole browning phase and toss everything in the slow cooker as is, but figured the extra layer of flavour from the browning would certainly help. Definitely an experiment to try the next time I make it.
The resulting dish was pretty impressive—and I don't say that lightly. We actually enjoyed it so much that we had it for dinner the next night as well!
There are certain comfort foods that just settle well with the soul. Grilled cheese and tomato soup. Pasta and homemade cheese sauce...This gumbo recipe will definitely be added to our family's list of go-to dishes. It's a little bit like a warm hug on a cold day. With wonderful flavours and simple ingredients what's not to love? When dinner time comes around you simply ladle the gumbo on to rice and you have a quick and easy dinner that everyone will enjoy.
Campbell's has tons of similar slow cooker recipes on their website, but I strongly advise you give this one a try. It's a real winner that is Martell-family approved!
Heat oil in a large heavy-bottom skillet over medium-high heat. Brown chicken pieces until golden brown all over. Transfer cooked chicken to the slow cooker.
Add sausage, onion and celery to the skillet and cook for 3-4 minutes until soft. Add garlic and cook for 1 minute more. Stir in tomato paste and flour and cook for 3-4 for minutes. Transfer to slow cooker.
Add Italian seasoning, wine, diced tomatoes, and broth to slow cooker, stir, cover, and cook on high for 4–5 hours.
Add peppers and parsley to slow cooker 30 minutes before serving.
Serve in soup bowls over cooked rice.
Find more quick and easy meal ideas right here on YMC and even more on the Cook With Campbell's website.
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Find kid-loved and time-saving recipes at CookWithCampbells.ca
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Spring is in full swing, and that means it's time to dust off the tongs and head out to the grill. It's important to keep some recipes in your arsenal that are good for rainy days too, when you may not want to stand out with umbrella in hand to make burgers and dogs. Thank you April showers...
This delicious recipe for lamb gyros (pronounced more like "heroes" please and never "jai-rohs") is a favourite of mine. The kids think it's the coolest thing ever when I bring in the finished product and start slicing off pieces for their sandwiches which they then get to compile themselves.
If you don't have a rotisserie you can follow the recipe and simply form into hamburger-shaped patties. Check out my gyros on the grill:
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
To cook on a rotisserie, proceed as follows: Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
Preheat the grill to high. Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.
Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
Hero image courtesy of jeffreyw/flickr creative commons
One of the treats of culinary tourism is learning about a place through its food. Traditional local dishes and farmer's markets can speak volumes as to the history and character of a place. While partially achieved by consuming the food and drink while abroad, it is by meeting and talking with the the people who lovingly prepare it that you really gather the essence of a place. These are the torch bearers who truly breathe life into a local food scene, continuing on with the traditions of past generations while also forging ahead with new and evolving food trends.
Tampa is a city with passionate culinary roots and a bright future that should delight local foodies and those who come to taste what the city has to offer. Located on Florida's west coast, on the large, natural harbour of Tampa Bay, the area was a Spanish port as far back as the 1500s. In the 1880s, Ybor City, a suburb of Tampa saw rapid growth as it became the cigar capital of the world for a time. At one point workers were rolling millions of cigars a year and it is known as Cigar City to this day. Walk along Main Street and you'll find locals rolling tobacco leaves into cigars in practically every other storefront. The city's Spanish, Italian, Cuban, and Jewish roots help define much of the food of today — but in no way limit it.
At every turn, the passion for food is evident in Tampa and Ybor City. Spend a few moments chatting up a restaurant, store or microbrew pub owner and you'll find yourself enchanted by people who love their food, and love to share their passion with others. Here are some great places to get you going on your own culinary adventure the next time you head to Tampa:
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