Join Burnaby Food First & Red Seal Chef Ilan Wright at Burnaby Neighbourhood House
(near Metrotown Skytrain Station)
Registration information below:
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Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Saturday, March 11, 2017
Monday, October 24, 2016
Four New Burnaby Food First Workshops in November
These workshops are FREE and child-friendly, but registration is required. See the poster below for e-mail & telephone contact information.
Save the following dates:
November 2nd: Healthy After-School Snacks for Kids
November 16th: Soups On! Healthy, Low Cost, Great Tasting
November 23rd: How to Use Leftover Bread in Tasty Meals
November 30th: Healthy Holiday Gifts from the Kitchen
Sunday, November 22, 2015
Upcoming Workshops - Winter Vegetable Wonder and Soups On!!
Burnaby Food First is pleased to offer two more FREE workshops!
Winter Vegetable Wonder!
Thursday, December 3rd
6:30 pm - 8:15 pm
Brentwood Community Resource Centre (2055 Rosser Ave / Burnaby - map)
Winter doesn't mean you can't eat your vegetables! Join Holistic Nutritionist Sondi Bruner and learn some simple, delicious and nutritious recipes using inexpensive seasonal vegetables. Yum yum - see you there!
Registration is required. Space is limited! To register, please contact Meghan at or by email at burnabyfoodfirst@gmail.com.
AND
Soups On!
Tuesday, December 8
6:30 pm - 8:15 pm
Burnaby Neighbourhood House, South Location (4460 Beresford St. / Burnaby - map)
Join Sharon Kravitz to learn the basics of making delicious homemade soups for the whole family! This is a hands-on workshop, so bring your aprons. Yummy tastings included.
** REGISTRATION IS CLOSED - workshop is full. **
Note: Due to the presence of hot liquid, no small children please at the 'Soups On' workshop. Older kids, however, are welcome
Winter Vegetable Wonder!
Thursday, December 3rd
6:30 pm - 8:15 pm
Brentwood Community Resource Centre (2055 Rosser Ave / Burnaby - map)
Winter doesn't mean you can't eat your vegetables! Join Holistic Nutritionist Sondi Bruner and learn some simple, delicious and nutritious recipes using inexpensive seasonal vegetables. Yum yum - see you there!
Registration is required. Space is limited! To register, please contact Meghan at or by email at burnabyfoodfirst@gmail.com.
AND
Soups On!
Tuesday, December 8
6:30 pm - 8:15 pm
Burnaby Neighbourhood House, South Location (4460 Beresford St. / Burnaby - map)
Join Sharon Kravitz to learn the basics of making delicious homemade soups for the whole family! This is a hands-on workshop, so bring your aprons. Yummy tastings included.
** REGISTRATION IS CLOSED - workshop is full. **
Note: Due to the presence of hot liquid, no small children please at the 'Soups On' workshop. Older kids, however, are welcome
Wednesday, December 5, 2012
Recipe: Butternut Squash Soup
Need something to warm up on a cold December day? Why not try butternut squash soup? Puréeing the ingredients before serving creates a creamy, smooth product.
Autumn is the perfect time to enjoy local squashes! The farmers' market is a great place to buy local produce and other ingredients for this soup.
Also, make sure to check out the workshop review from our Soup's On workshop.
Autumn is the perfect time to enjoy local squashes! The farmers' market is a great place to buy local produce and other ingredients for this soup.
Also, make sure to check out the workshop review from our Soup's On workshop.
Butternut Squash Soup
Adapted from Mennonite Girls Can Cook.
(Photo Credit: Roll With It)
To email, print, or text this recipe, click here.
Ingredients
2 tablespoons butter
2 cloves garlic, minced
1 onion, chopped
1 1/2 tablespoons ginger root, minced
3 lbs butternut squash, peeled, seeded, and cut into chunks
2 apples, cored and cut into chunks
1 carrot, thinly sliced
4 cups chicken or vegetable broth
1 teaspoon salt
1/4 teaspoon pepper
dash of nutmeg
1/2 cup cream
Instructions
1. Melt the butter in a large pot over medium heat.
2. Stir in the garlic, onion, and ginger root. Cook for 10 minutes, until soft.
3. Add the broth, squash, apples, and carrot.
4. Cover and simmer for about 30 minutes, until the squash, apples, and carrot are very tender.
5. Purée the soup using a handheld immersion blender. This can also be done using a regular blender: purée in small batches and then return the soup to the pot.
6. Return the pot to the stove and reheat on medium-low heat.
7. Add the cream, salt, pepper, and nutmeg. Heat until the soup is steaming hot, stirring as necessary. Adjust to taste, as desired.
Adapted from Mennonite Girls Can Cook.
(Photo Credit: Roll With It)
To email, print, or text this recipe, click here.
Ingredients
2 tablespoons butter
2 cloves garlic, minced
1 onion, chopped
1 1/2 tablespoons ginger root, minced
3 lbs butternut squash, peeled, seeded, and cut into chunks
2 apples, cored and cut into chunks
1 carrot, thinly sliced
4 cups chicken or vegetable broth
1 teaspoon salt
1/4 teaspoon pepper
dash of nutmeg
1/2 cup cream
 |
| Credit: Roll With It |
Instructions
1. Melt the butter in a large pot over medium heat.
2. Stir in the garlic, onion, and ginger root. Cook for 10 minutes, until soft.
3. Add the broth, squash, apples, and carrot.
4. Cover and simmer for about 30 minutes, until the squash, apples, and carrot are very tender.
5. Purée the soup using a handheld immersion blender. This can also be done using a regular blender: purée in small batches and then return the soup to the pot.
6. Return the pot to the stove and reheat on medium-low heat.
7. Add the cream, salt, pepper, and nutmeg. Heat until the soup is steaming hot, stirring as necessary. Adjust to taste, as desired.
Wednesday, November 28, 2012
Recipe: Brenda's Slow Borscht
Looking for a meal on a chilly, rainy night? Why not warm up with a bowl of hot, delicious, and healthy soup?
This recipe is from our Soup's On workshop in October. Hot borscht is a hearty soup commonly made with beef or pork broth that contains heavy starchy vegetables such as potatoes, beets, carrots, or peppers. Once cooled, this soup can be frozen and stored. When you want to serve it, reheat it slowly to prevent burning.
This recipe is from our Soup's On workshop in October. Hot borscht is a hearty soup commonly made with beef or pork broth that contains heavy starchy vegetables such as potatoes, beets, carrots, or peppers. Once cooled, this soup can be frozen and stored. When you want to serve it, reheat it slowly to prevent burning.
Brenda's Slow Borscht
To email, print, or text this recipe, click here.
Ingredients
8 cups of water
1 cup of butter, cut into 4 1/4 cup pieces
5 large potatoes
1 medium-large head of cabbage
2 medium-large onions
8 skinned tomatoes (or 1 can of chopped tomatoes)
4 large carrots, grated
1 cup of cream
Instructions
1. Wash, peel, and chop the potatoes into 4 pieces each. Boil the potato chunks in 8 cups of water, with a 1/4 cup of butter. When the potatoes are cooked, remove them from the pot and reserve the potato water, which will serve as the broth. Keep the broth on a simmer at low heat.
2. Cut the cabbage into very thin pieces. Sauté 3/4 of the head of cabbage in a 1/4 cup of butter. Add the sautéed cabbage to the potato broth.
3. Finely dice the onions and lightly fry them in a 1/4 cup of butter.
4. Combine the tomatoes with the onions and cook for 5 minutes. Add the onion and tomato mixture to the broth.
5. Add the remaining 1/4 head of cabbage and the grated carrots to the broth.
6. Mash the potatoes that were set aside with the last 1/4 cup of the butter. Slowly stir the cream in.
7. Mix about 1 cup of the soup with the potatoes. Gently fold together and then add the mashed potato mixture into the soup.
8. Cook the soup on low heat. The potato will help to thicken the soup. If you like it thinner, add more cream or a bit of milk.
9. Season with salt, pepper, and other seasonings, to taste.
To email, print, or text this recipe, click here.
Ingredients
8 cups of water
1 cup of butter, cut into 4 1/4 cup pieces
5 large potatoes
1 medium-large head of cabbage
2 medium-large onions
8 skinned tomatoes (or 1 can of chopped tomatoes)
4 large carrots, grated
1 cup of cream
 |
| Credit: Rebekah Mahaffey |
Instructions
1. Wash, peel, and chop the potatoes into 4 pieces each. Boil the potato chunks in 8 cups of water, with a 1/4 cup of butter. When the potatoes are cooked, remove them from the pot and reserve the potato water, which will serve as the broth. Keep the broth on a simmer at low heat.
2. Cut the cabbage into very thin pieces. Sauté 3/4 of the head of cabbage in a 1/4 cup of butter. Add the sautéed cabbage to the potato broth.
3. Finely dice the onions and lightly fry them in a 1/4 cup of butter.
4. Combine the tomatoes with the onions and cook for 5 minutes. Add the onion and tomato mixture to the broth.
5. Add the remaining 1/4 head of cabbage and the grated carrots to the broth.
6. Mash the potatoes that were set aside with the last 1/4 cup of the butter. Slowly stir the cream in.
7. Mix about 1 cup of the soup with the potatoes. Gently fold together and then add the mashed potato mixture into the soup.
8. Cook the soup on low heat. The potato will help to thicken the soup. If you like it thinner, add more cream or a bit of milk.
9. Season with salt, pepper, and other seasonings, to taste.
Wednesday, November 14, 2012
Recipe: Curried Pumpkin Coconut Soup
Whether you're wondering what to do with pumpkin leftover from Hallowe'en or looking for a way to make the most of winter squash, this soup is sure to be a flavourful and delicious way to warm up on a cold autumn day.
The borscht recipe from last month's workshop, Soup's On, will also be posted soon, so stay tuned! In the meantime, check out the workshop review for that evening.
Pumpkin can be found at your local farmers' market and grocery stores, and coconut oil can be found at many grocery stores or at health food stores. The oil comes in solid form in jars or tubs and holds up well against high cooking heat. For use in recipes, warm it up first until mostly melted, stir well until completely liquid, and measure it out with a clean spoon. The remaining can be poured back into the jar or tub for future use.
The borscht recipe from last month's workshop, Soup's On, will also be posted soon, so stay tuned! In the meantime, check out the workshop review for that evening.
Pumpkin can be found at your local farmers' market and grocery stores, and coconut oil can be found at many grocery stores or at health food stores. The oil comes in solid form in jars or tubs and holds up well against high cooking heat. For use in recipes, warm it up first until mostly melted, stir well until completely liquid, and measure it out with a clean spoon. The remaining can be poured back into the jar or tub for future use.
Curried Pumpkin Coconut Soup
Adapted from Food In Jars' recipe.
To email, print, or text this recipe, click here.
Ingredients
1 small onion, finely diced
1 tablespoon coconut oil, melted
2 tablespoons curry powder
4 cups cooked pumpkin (see instructions below)
1 can coconut milk
sea salt, to taste
Instructions
For cooking pumpkin:
The Chef's Toolbox has a handy video tutorial. Find it here.
1. Wash the exterior of the pumpkin, without using soap.
2. On a stable surface, use a large chef's or serrated knife to cut the pumpkin into wedges, following the ridges in the pumpkin. Drive the tip of the knife in first to make a straight cut down, and then work your way out from there.
3. Scoop out the seeds with a spoon. These can be saved, cleaned, and roasted for a yummy snack! (Check it out.)
4. Cut the pumpkin into large chunks.
5. Place the pieces in a heat-proof dish. Microwave for 15 minutes on high heat. Check the pieces and cook further, if needed. Depending on the size of the pumpkin, this could take up to 30 to 45 minutes. The pumpkin pieces can also be steamed on the stove.
6. When cooked, trim away the pumpkin skin. You can use a spoon or knife for this.
7. Place the cooked pumpkin in a large bowl, and set aside to use.
For soup:
1. Combine the onion and coconut oil in a small soup pot. Cook until the onion is soft and begins to brown (caramelize).
2. Add curry powder, and cook until fragrant.
3. Stir in the pumpkin cubes and coconut milk. If the soup needs thinning, you can add up to one coconut-can sized cup of water.
4. Bring to a boil, then place a lid on the pot. Reduce the heat and let simmer. The soup is done when the onions are tender.
5. When ready, take the pot off heat and blend with an immersion (stick) blender. The more you blend it, the creamier and smoother the final product will be.
6. As necessary, season with salt, to taste.
Adapted from Food In Jars' recipe.
To email, print, or text this recipe, click here.
Ingredients
1 small onion, finely diced
1 tablespoon coconut oil, melted
2 tablespoons curry powder
4 cups cooked pumpkin (see instructions below)
1 can coconut milk
sea salt, to taste
 |
| Source: Food in Jars |
Instructions
For cooking pumpkin:
The Chef's Toolbox has a handy video tutorial. Find it here.
1. Wash the exterior of the pumpkin, without using soap.
2. On a stable surface, use a large chef's or serrated knife to cut the pumpkin into wedges, following the ridges in the pumpkin. Drive the tip of the knife in first to make a straight cut down, and then work your way out from there.
3. Scoop out the seeds with a spoon. These can be saved, cleaned, and roasted for a yummy snack! (Check it out.)
4. Cut the pumpkin into large chunks.
5. Place the pieces in a heat-proof dish. Microwave for 15 minutes on high heat. Check the pieces and cook further, if needed. Depending on the size of the pumpkin, this could take up to 30 to 45 minutes. The pumpkin pieces can also be steamed on the stove.
6. When cooked, trim away the pumpkin skin. You can use a spoon or knife for this.
7. Place the cooked pumpkin in a large bowl, and set aside to use.
For soup:
1. Combine the onion and coconut oil in a small soup pot. Cook until the onion is soft and begins to brown (caramelize).
2. Add curry powder, and cook until fragrant.
3. Stir in the pumpkin cubes and coconut milk. If the soup needs thinning, you can add up to one coconut-can sized cup of water.
4. Bring to a boil, then place a lid on the pot. Reduce the heat and let simmer. The soup is done when the onions are tender.
5. When ready, take the pot off heat and blend with an immersion (stick) blender. The more you blend it, the creamier and smoother the final product will be.
6. As necessary, season with salt, to taste.
Sunday, November 11, 2012
Workshop Review: Soup's On
Thank you for coming out to our Soup's On workshop last month! It was a roaring success -- over 4 dozen people showed up to enjoy delicious soup with Brenda Laface and discuss various food security issues.
Brenda showcased her borscht recipe and also gave tips for making delicious, healthy soup.
Highlights
Next up? Our Holiday Edition Workshop in December, featuring a return of baker Scott Bernstein, of Easy Bread Making "fame". He will be demonstrating how to make healthy holiday treats with local ingredients. There will also be tastings and door prizes -- but make sure to register early, as spots go fast!
For copies of the recipes used in this workshop, please visit our Recipe page:
Brenda's Slow Borscht
Want more ideas? Check out these:
Butternut Squash Soup
Curried Pumpkin Coconut Soup
 |
| The borscht is unveiled! Credit: Rebekah Mahaffey |
- It's easy and simple to make a meat or vegetable base for your soups -- no need to buy Oxo cubes or broth! Simply cut up and re-fry some leftover meat, or use fresh vegetables, and bring to boil in some water.
- If you don't have everything that a recipe calls for, no need to panic! The soup will be fine without it, or you can substitute something that you think might work. (After all, cooking is one part experimentation, right?)
- Soup is inexpensive because it can be made out of almost anything you have on hand -- as well as healthy, when made with basic, unprocessed ingredients. When in doubt, make soup!
 |
| Carrots and onions headed towards their soupy destiny. Credit: Rebekah Mafaffey |
Next up? Our Holiday Edition Workshop in December, featuring a return of baker Scott Bernstein, of Easy Bread Making "fame". He will be demonstrating how to make healthy holiday treats with local ingredients. There will also be tastings and door prizes -- but make sure to register early, as spots go fast!
For copies of the recipes used in this workshop, please visit our Recipe page:
Brenda's Slow Borscht
Want more ideas? Check out these:
Butternut Squash Soup
Curried Pumpkin Coconut Soup
Tuesday, August 21, 2012
Early Fall Workshop Series
Burnaby Food First is pleased to present our Early Fall Workshop Series! All workshops are free and materials are provided:
The Art of Drying and Storing Foods
Tuesday, September 11
6:00 - 7:30pm
Learn about one of the most ancient techniques for food preservation – drying and storing. You don’t need an expensive food dehydrator to dry food. A conventional gas or electric oven can be used for all recipes. Not to mention that unlike canning, we can preserve these foods without added sugar or vinegar. What’s more, these foods make great snacks! Led by Andrea Potter.
Easy Bread Making
Tuesday, September 18
6:00 - 8:00pm
Learn about how to make your own healthy, tasty, artisan bread. By making your own breads you are able to control the ingredients (many store-bought breads are full of hidden oils and sugars), and save money at the same time! Led by Scott Bernstein.
Soup's On
Tuesday, October 16
6:00 - 8:00pm
Learn about how to make delicious, healthy, home-made soups for the whole family. Soup-making is a great, basic skill that every cook should have. Soup-making is also a good way to make use of leftovers by remaking them into a whole new tasty meal! Led by Brenda Laface.
All workshops are taking place at Tommy Douglas Library (7311 Kingsway - map)
Please help us spread the word to your friends!
Spaces are limited. Register now by emailing us or by calling (604) 570-3623. When registering, please tell us the name and date of the workshop you are interested in, the name(s) of who will be attending, and provide a contact phone number or email address.
**REGISTRATION CLOSED*
See you at the workshops!
Workshop Reviews:
The Art of Drying and Storing Foods
Easy Bread Making
Soup's On
The Art of Drying and Storing Foods
Tuesday, September 11
6:00 - 7:30pm
Learn about one of the most ancient techniques for food preservation – drying and storing. You don’t need an expensive food dehydrator to dry food. A conventional gas or electric oven can be used for all recipes. Not to mention that unlike canning, we can preserve these foods without added sugar or vinegar. What’s more, these foods make great snacks! Led by Andrea Potter.
Easy Bread Making
Tuesday, September 18
6:00 - 8:00pm
Learn about how to make your own healthy, tasty, artisan bread. By making your own breads you are able to control the ingredients (many store-bought breads are full of hidden oils and sugars), and save money at the same time! Led by Scott Bernstein.
Soup's On
Tuesday, October 16
6:00 - 8:00pm
Learn about how to make delicious, healthy, home-made soups for the whole family. Soup-making is a great, basic skill that every cook should have. Soup-making is also a good way to make use of leftovers by remaking them into a whole new tasty meal! Led by Brenda Laface.
All workshops are taking place at Tommy Douglas Library (7311 Kingsway - map)
Please help us spread the word to your friends!
Spaces are limited. Register now by emailing us or by calling (604) 570-3623. When registering, please tell us the name and date of the workshop you are interested in, the name(s) of who will be attending, and provide a contact phone number or email address.
**REGISTRATION CLOSED*
See you at the workshops!
Workshop Reviews:
The Art of Drying and Storing Foods
Easy Bread Making
Soup's On
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