Find Comfort in the Kitchen

SOUPS, STEWS AND CASSEROLES TO WARM UP YOU AND YOUR FAMILY

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Bacon Cheeseburger in a Bowl

  • Ingredients

    3 russet potatoes, diced and peeled 1 small yellow onion, chopped1 cup carrots, shredded1 tsp dried basil1 tsp dried parsley3 cups chicken broth1lb. lean ground beef, cooked and crumbled8 slices bacon, cooked and chopped 3 tbsp butter¼ cup all-purpose flour2 cups 2% or homogenized milk ½ teaspoon salt½ teaspoon black pepper2 cups shredded cheddar cheese GarnishGreen onion, chopped

  • Directions

    In a slow cooker, add potatoes, carrots, basil and parsley. Add chicken broth and close lid. Cook on low heat for six to eight hours or high heat for four to five hours, until potatoes are tender. One hour before serving, add beef and bacon to slow cooker. In a pan, add butter and melt over medium heat. Add flour and cook until golden and bubbly (one to two minutes). Whisk in milk, salt and pepper. Pour into slow cooker and stir to combine. Add cheese and stir to combine. Cover with lid and cook until cheese is melted. Serve with buns and salad.

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Irish Beef Stew

  • Ingredients

    2 tbsp. olive oil
    2½ lb. stewing beef, cut into large cubes
    3/4 tsp salt
    ¾ tsp black pepper
    3 garlic cloves, minced
    2 yellow onions, chopped 6 strips bacon, diced
    3 tbsp all-purpose flour
    2 cups water
    1 tbsp Worcestershire sauce Two beef bouillon cubes
    4 tbsp tomato paste
    3 cups beef broth
    3 carrots, peeled and
    cut into ½” pieces
    2 large celery stalks,
    cut into 1” pieces
    2 bay leaves
    1 tsp. dried thyme

  • Directions

    Sprinkle beef with salt and pepper. In a large pot, heat oil over medium-high heat. Add beef in small batches and brown on all sides. Remove, and repeat with remaining beef, removing all beef to a plate. Lower heat to medium and add garlic and onion. You may need to add a little oil if the pot is dry. Cook onion and garlic for about three minutes and then add bacon. Cook until bacon is browned, and then add carrots and celery and stir. Add flour and stir for one minute. Pour in water, broth and worcestershire sauce and stir. Add in beef bouillon cubes and tomato paste. Mix well, ensuring flour is blended in. Add bay leaves, thyme and beef. Liquid should just cover ingredients. Lower heat to a gentle bubble, cover and cook for two hours or until beef is tender. Remove lid and simmer for another 30-45 minutes until beef falls apart and sauce is reduced and slightly thickened. Remove bay leaves and serve with mashed potatoes, biscuits or buns.

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Baked Burrito Casserole

  • Ingredients

    1 red bell pepper, diced 1 jalapeño pepper, minced1 tsp cumin
    ½ tsp dried oregano
    ½ teaspoon sea salt
    1 cup dry long-grain white rice 3½ cups chicken broth
    1 tbsp olive oil
    2 tbsp tomato paste
    1 cup corn
    14 oz. can black beans, strained and rinsed
    1 lb. cooked chicken, shredded 1 cup shredded nacho
    blend cheese
    Cilantro or parsley for garnish Green onion, chopped
    for garnish    ½ red onion, diced 2 tbsp chili powder 1 tsp garlic powder

  • Directions

    Preheat oven to 400°F. In a 9 x 13 inch pan, add peppers, onion, spices, salt and rice. Stir to combine. In a bowl or large measuring cup, combine broth, tomato paste, and olive oil. Whisk until combined. Pour broth mixture into the pan and stir to combine. Add black beans, chicken and corn to the pan and stir.
    Cover pan with aluminum foil and bake for 50-60 minutes or until all of the liquid is absorbed. Remove from oven and remove foil. Sprinkle with cheese and bake again until the cheese is melted. Allow to cool slightly before serving and garnish with cilantro or parsley and green onion. Serve with a green salad and tortilla chips.

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Berry Good Breakfast Casserole

  • Ingredients

    Not every casserole is savory! This sweet dish is perfect for a wintry weekend morning. 8 croissants, cut into 1” cubes
    4 cups berries (strawberries, blueberries, raspberries, blackberries, saskatoon berries - pick your favourites. If using strawberries, slice them). 14 oz cream cheese, softened
    1¼ cup sugar
    6 eggs, room temperature
    2 cups half and half, room temperature
    1 tbsp vanilla
    1 tbsp lemon juice
    2 tsp lemon zest
    ¼ tsp salt
    2 oz cream cheese, softened
    1 cup icing sugar, sifted
    1½ tbsp lemon juice
    1½ tsp vanilla

  • Directions

    Preheat oven to 350°. Place croissant cubes in a single layer on a baking sheet. Bake for seven to 10 minutes until golden and very toasted. Set aside to cool. In a large bowl, add cream cheese and sugar and beat with a mixer until smooth. Add eggs, beating until smooth, and then add half and half, 1 tbsp. lemon juice, lemon zest, vanilla and salt. Beat until combined. Place half the croissant cubes into a lightly greased 9x13 baking dish, then layer with half of the berries. Pour half of the cream cheese mixture evenly over the dish. Add remaining croissants in a single layer followed by remaining custard. Press croissants down so they are mostly submerged in the cream cheese mixture. Sprinkle remaining berries over the dish. Cover with foil and refrigerate overnight.
    To bake, preheat oven to 350°. Bake covered in foil for 30 min. Remove foil and bake and for 15 more minutes or until a knife inserted in the centre comes out clean. During baking, add remaining two ounces cream cheese, icing sugar, lemon juice and vanilla to a mixing bowl. Beat with a mixer until smooth. Drizzle over finished casserole to glaze. Serve warm.