Category Archives: Steve’s Recipes

Monday’s Soups

Before I get to the soups for today, let me share with all of you soup lovers an article featuring Chef Steve and his ongoing committment to sourcing the best possible food for students, staff, and others who frequent the Place Vanier Dining Room. http://www.publicaffairs.ubc.ca/2012/11/01/good-food-good-grades.

Cinderella Pumpkin Soup featuring Howe Sound Pumpkin Ale (vegan)

Squash Ravioli with fresh Vegetables, and Tomato (vegetarian)

**NEW Recipe**

Beef with Penne Pasta, Tomato, and Pesto Soup. (serves 4)

Ingredients:

  • Ground Lean Beef, ¾ pound
  • Cooked Penne Pasta, 2 cups
  • Pesto, 3 tablespoons
  • White Onion Chopped, ½ cup
  • Carrots Chopped, ½ cup
  • Celery, ½ cup
  • Peas,  ¾ cup
  • Fresh Garlic, 2 tablespoons
  • Oregano, 2 tablespoons
  • Bay Leaf,  2 pieces
  • Diced Tomato,  2 cups
  • Tomato Paste, ¼ cup
  • Chicken Stock,  5 cups
  • Flat Leaf Parsley Chopped,  3 tablespoons
  • Olive Oil, 3 ounces
  • Sea Salt and Black Pepper to taste

Method

  • Heat oil, add browned beef, onions, carrots, celery, and cook for a few minutes
  • Next add garlic, oregano, bay leaves, stock, tomatoes, tomato paste, and bring to boil then let simmer
  • add salt and pepper and cook for 20 minutes
  • add pasta, pesto, bring back to boil and then simmer,
  • add peas and parsley

Serve with Parmesan and chopped fresh Basil

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THAI COCONUT SHRIMP GREEN CURRY SOUP  (Serves 4)

Ingredients/

~green curry paste  – 3 tblspn

~garlic chopped   –  1 tblspn

~ginger chopped – 1 tblspn

~Thai Fish Sauce –  2 oz

~Sambel Olek – 1 tblspn

~lime juice – 1 tblspn

~coconut milk – 1 small can

~Thai basil – chopped –  small handful

~cilantro – chopped – small handful

~Red Onion  – chopped fine –  ½ cup

~baby shrimp – 1 cup

~peas – ½ cup

~green beans cut in ½ –  1 cup

~carrots – diced – ½ cup

~red pepper diced  ½ cup

~chicken stock –  6 cups

~green onions – chopped  –  ½ cup

~Jasmine rice -cooked –  2 cups

~olive oil – 3 tblspn

Method/

~heat oil,  add garlic,  ginger,  add onions, over medium heat….cook few minutes..careful not to burn the garlic

~add carrots,  red pepper

~Add stock,  add green curry paste, add coconut  milk, sambel olek

~add fish sauce, lime juice and bring to boil, then reduce heat to a simmer

~add rice and shrimp, reheat completely

~add peas and green beans

~add cilantro and Thai basil

~add green onions

And enjoy!

Tuesday’s Soups

Before I give you today’s soups, here is a recipe that one of you soup lovers requested from the Chef:

 

 

 

 

 

 

Roast Potato,Tofu, Swiss Chard Soup (Serves 4-5 people)

INGREDIENTS:

~diced firm tofu ¾ inch 2 cups

~red skin potatoes ¾ inch cut 2 cups

~chopped swiss chard 2 cups

~diced white onion ¼ inch ½ cup

~rosemary chopped 2 tablespoons

~chopped garlic 2 tablespoons

~vegetable stock 10 cups

~flat Leaf parsely 3 tablespoons

~sea salt, lemon pepper to taste

~bay leaves x 2

~chopped green onions 1/3 cup

~worstershire  sauce 1 tablespoon

~olive oil 1/3 cup

METHOD:

~mix potatoes with oil, onions, garlic, rosemary, salt and pepper…roast in preheated oven at 350, until tender

~mix in diced tofu and put back in oven for ten minutes’

~heat stock, add potato/tofu mix

~add bay leaf, worstershire sauce, and bring to boil.  Cook for 5 min and turn down to simmer

~add swiss chard and leave at simmer

~adjust seasoning to taste

~add parsley, green onions

 OPTIONS:

Can add Yukon gold potatoes, peas, spinach, carrots, and celery instead of some of the ingredients above.

And now here are your soups for today:

Cream of Potato and Cheddar

Tomato, Roast Vegetable Rice and Mixed Bean (gluten free and vegan)

***Remember – if you have a favourite soup recipe that you would like to share with the other soup lovers – this is the place you can do it!

***New Recipes***

 

 

 

 

 

 

 

 

 

 Chef Steve has provided two recipes for those of you who are feeling adventurous, and would like to try and make some good hearty soup for yourself and your family:

Cream of Chicken and Vegetable (serves 5 people)

INGREDIENTS:

  • diced chicken breast       – 12 oz
  • diced onion ¼ inch           ½ cup
  • diced carrot ¾ inch          1 cup
  • diced celery3/4 inch        1 cup
  • diced potato red skin ¼ inch        1 cup
  • diced leeks ¼ inch            ½ cup
  • chicken stock     8 cups
  • heavy cream      1 cup
  • frozen peas        ¾ cup
  • 2 bay leaves
  • sea salt and lemon pepper to taste
  • thyme   2 tbspn
  • nutmeg 1 tbspn
  • flat leaf parsley 3 tbspn
  • chopped green onion    ½ cup
  • butter   ¼ cup
  • cornstarch to thicken

METHOD:

  • heat butter, and add onion, carrot, celery, potato, leeks, cook for 5 minutes
  • add stock, cook until it comes to a boil and then turn down heat to simmer
  • add spices
  • when vegetables are cooked until tender, add chicken (do not over stir, as the chicken will break down too much)
  • When chicken is cooked, add cream- do not over boil – cook to a simmer
  • thicken with cornstarch
  • add parsley and green onions at the end before serving

OPTIONS:

  • Can add corn, diced squash.
  • To give the soup a Christmas holiday twist, add dried cranberries.

Beef Vegetable (serves 4 people)

INGREDIENTS:

  • diced beef  (use stew meat and save $!)     12 oz
  • onions  ¼  inch diced     ½ cup
  • carrots ¾ inch diced       1 cup
  • celery ¾ inch diced         1 cup
  • potato red skin ¾ inch diced    1 cup
  • leeks chopped ¾ inch     ½ cup
  • frozen peas    ½ cup
  • squash 3/4 inch diced    ½ cup
  • chopped garlic   2 tbspn
  • beef stock       8 to 10 cups
  • tomato paste     3 tbspn
  • thyme   1 tbspn
  • bay leaves   2 pcs
  • sea salt ,and black pepper to taste
  • cornstarch to thicken
  • flat leaf parsley  3 tbspn
  • green onion chopped    1/3 cup
  • olive oil  3 tbspn

METHOD:

  • heat oil over medium heat, add onions, add beef, cook until brown, add garlic  -do not burn only cook a minute.
  • add stock, and tomato paste cook until it comes to a boil
  • turn heat down to a simmer
  • add seasoning
  • when beef is ½ tender, add carrots, celery, squash, potatoes
  • add leeks, peas
  • add cornstarch to thicken
  • add parsley and green onions at the end

OPTIONS:

Instead of potatoes you can add either cooked pasta,or cooked rice.

TGIF!

Even if it’s raining and miserable outside, it’s still Friday!   What better way to warm up your insides and end a busy work week  than to head over to Vanier’s for some delicious homemade soup prepared for you by Chef Steve.    

Turkey Vegetable Chowder

BC Wild Mushroom, Tomato and Spinach (gluten free and vegan)

Want to try and make the second soup yourself?   Don’t be shy – anyone can make good soup.   Chef Steve will explain how.

 

TOMATO, SPINACH and B.C. WILD MUSHROOMS      (Serves 4 people) 

~tomato juice 4 cups

~veggie stock 2 to 3 cups

~onions chopped ½ cup

~celery chopped ½ cup

~wild mushrooms 1 to 2 cups

~baby spinach 2 cups chopped

~green onions chopped ½ cup

~carrots chopped ½ cup

~sea salt to taste

~black pepper to taste

~oregano 2 tablespoon

~chopped parsley ½ cup

~bay leaf (2) ** when adding salt remember that bay leaves are salty in taste

~garlic chopped 1 tablespoon

~tomato paste 3 tablespoon

~chopped tomato ½ cup

~olive oil 3 tablespoon

METHOD

~heat oil over med heat

~add celery, onion ,carrot and  cook  1 to 2 min

~add mushrooms

~add garlic

~add bay leaf

~add all tomato products, veggie stock bring to boil few minutes then put to simmer

~add all spices, cook 15 minute

~add spinach and green onions.cook a minute or so

 

…serve with crusty bread..can add parmesean cheese on top when serving in individual bowls.

Did you know…

…that mushrooms are BC’s second most valuable edible horticultural crop, after apples, with retail slaes estimated at $50 million? BC supplies almost all of its own mushrooms. About 93% of mushrooms eaten are grown here. There are approximately 60 producers who grow 15 million kg of mushrooms. About 65% are eaten fresh; the other 35% are processed. BC produces about 25% of all mushrooms grown in Canada. About one-half of the mushrooms grown here are eaten here. The other half is exported to other provinces, the United Stated or as far away as Japan.

It’s Turkey Tuesday!

Good Morning Everyone,

What to do with all of that turkey?    That was the question Chef Steve asked himself this morning.   Of course, he knew just what he could do with it – make some delicious turkey chowder for all of his soup lovers!

Turkey Chowder

Seven Grain Rice, Tomato & Kidney Bean (gluten free and vegan)

“Meet Your Maker” Soup Recipes

Potato Soup

Fresh Tomato Soup with Basil

As always, they sound delicious!  

 

Soups for Monday, April 11, 2011

HAPPY MONDAY!

Here’s what’s cooking in the Place Vanier kitchen soup pots today:

Tomato, Rice and Mixed Bean (gluten free and vegan)

Corn, Leek, and Potato Chowder

**New Recipe** from Chef Steve

For those of you still trying to think of different ways to use the in season Asparagus…

Fresh Asparagus with Squash, Carrots, Tomato and Basil  (Serves four people)

Ingredients:

~1 cup of fresh asparagus, sliced into small pieces

~1/2 cup butter nut squash, ¾ inch diced

~1/2 cup carrots, ¾ inch cut

~1/3 cup white onion, ¼ inch diced

~1 small can diced canned tomato

~4 to 5 cups veggie stock

~3 to 4 tablespoons of fresh chopped basil

~1 tablespoon fresh minced garlic

~3 tablespoons of fresh flat leaf parsley

~3 tablespoons of olive oil

~sea salt and black pepper to taste

~2 bay leaves

Method:

~heat oil over medium heat…add white onions, carrots,squash,and garlic…cook a few minutes , do not let the garlic brown…will be bitter…the soup

~Add the stock, tomatoes, bay leaves, and bring to a boil..then to a simmer

~once the squash is tender…add the asparagus…cook a few minutes…do not over boil

~add the fresh herbs at the end, add salt and pepper

~add parsley at the end

Note: if you want to have the soup thicker, just add tomato paste when you add the stock, etc.

Soups for Tuesday, April 5th, 2011

Good Morning All,

For you asparagus lovers, Chef Steve is featuring this spring time favourite once again in one of his soups today. As an added bonus, he is also sharing one of his asparagus soup recipes, should you be feeling like a bit of adventure in the kitchen when you have some free time. Since he’s come up with it, I’m sure it will be DELICIOUS!

Here are the soups today:

Seafood Chowder

Brown Rice, Tomato, Asparagus and Saffron
CHEF STEVE’S CREAM OF ASPARAGUS SOUP (Serves four people)
Ingredients:
~fresh asparagus, sliced small, 1 ½ cup raw
~white onion, small diced, ½ cup
~celery, small diced , ½ cup
~heavy cream ½ cup
~veggie stock 4 cups (Note: Use the stalks that are cut off,make a quick stock from them)
~2 bay leaves
~sea salt to taste
~2 pinches cayenne pepper
~2 tablespoons nutmeg
~2 tablespoons chopped flat-leaf parsley
~2 tablespoon s olive oil

Method:
~heat oil over medium heat…add onion and celery…cook a few minutes
~add stock, bay leaves…bring to a boil…then reduce to a simmer
~add cream, nutmeg, add asparagus…cook few minutes…add salt and pepper
~if too thin …thicken with cornstarch
~add parsley at end

Hungarian Goulash

Hungarian-Style Goulash (serves 4 people)

INGREDIENTS:

  • Pork Shoulder,   diced ¾ inch   1 LB
  • white onions, ¾ diced 1 cup
  • garlic minced, 2 tbsp
  • carrots  ¼ inch diced,  ½ cup
  • bay leaf,  2
  • marjoram  1 tbsp
  • olive oil, 2 tbsp
  • sea salt , black pepper to taste
  • sweet paprika 4 tbsp
  • beef stock 4 cups
  • tomato paste,  3 tbsp
  • Lemon Rinds  from one lemon ..cut it large so  it can be taken out
  • fresh parsley

Method:

  • heat oil,add pork ..brown over medium heat…take out dump oil
  • add onions,carrots and garlic..cook few minutes , do not burn or brown garlic
  • add back the pork,add marjoram, paprika,tomato paste ,and stock..bring to boil
  • after a few minutes ,  turn heat to simmer
  • add lemon rind
  • add salt and pepper
  • cook till pork is tender,if not thick,can add cornstarch.
  • add parsley

..serve with rice or egg noodles,or  boiled potatoes