Rabbit Stew

Ok so this one is a first for me. But my hubby loves rabbit so I figured I would give it a try.

this is the base sauteing away

Ingredients:



1 tbsp olive oil

1 tbsp all purpose flour

2 rabbit loins

2 medium onions

3 medium carrots

4 cloves of garlic

1 tsp of pepper

1 tbsp salt

2 small turnips

2 pints of mushrooms- I used button because they were on sale this week but I think it would be better with a mix of different ones

3 large potatoes

fresh sage

fresh rosemary sprigs

1 box of chicken stock



Directions:

cut rabbit loin into bite sized pieces and place in bowl. pour salt on the rabbit and let sit for 30 min at room temperature. chop onions, garlic and carrots. sautee onions, garlic and carrots with the oil in a large soup pot on medium heat. once onions are softened and translucent add mushrooms. sautee until mushrooms are softened. braise rabbit in a skillet (I prefer cast iron), sprinkle with flour then add rabbit to pot, de-glaze the skillet with a bit of red wine, add to pot. add stock, herbs and pepper to pot. chop turnip and potatoes and add to pot. turn heat on high and bring to a boil. once boiling lower heat and simmer for 2-3 hours or until potatoes and turnips are softened and rabbit is tender.

Three Bean Bake

I got this recipe from the Pulse Canada recipe booklet. I have altered it a bit and was thinking it would be a good recipe to add cooked ground chicken or canned flaked tuna to. I'm sure you can find the original recipe at http://www.pulsecanada.com/

INGREDIENTS

1 can of baked beans in tomato sauce

1 can of white kidney beans

1 can of black beans

2 medium onions

3 cloves of garlic

2 tbsp of sesame oil

1 tbsp all purpose flour

2 tbsp of molasses

2 tbsp of reduced sodium soy sauce

1 tsp of ground ginger

2 cups of uncooked rice

(optional pinch of chili powder)

DIRECTIONS:

preheat oven to 325 degrees F. combine baked beans, black beans and white kidney beans in a 2L casserole dish. in a large skillet saute onion, sesame oil and garlic until the onion is tender. stir in the flour then add the molasses, soy sauce, ginger and chili powder (if desired). bring to a boil and pour over beans. mix together, cover and bake for 1 hour. cook rice then combine the rice and the beans and serve

Vegetarian Kale and Bulgar Soup

I got the idea for this soup from the blog "Mennonite Girls Can Cook" but theirs is a Turkey and Kale soup. My Grandmother is a vegetarian so I wanted to make mine something she could eat. At this time of year a nice warm soup is what I like to feed my family and this one is tasty.

Ingredients:

1 tsp of oil ( I use coconut but olive is good too)
2 yellow onions
4 cloves of garlic
1 box of vegetable soup stock
1 cup of bulgar
1 bunch of kale
2 cans of white kidney beans
2 tbsp of lemon juice
4 carrots
1 tsp of salt
fresh ground pepper
2 tsp of fresh ground ginger
2 tsp of cumin
and I throw Parmesan rinds that I have frozen into my soups took add some extra flavor and instead of throwing them out. I pull them out before I serve it though.

To Make:
put your oil in a big soup pot and turn heat onto medium. chop onions and garlic into bite sized pieces then put in pot. Chop carrots and add to pot. Saute until the onions are soft then add full box of stock. Rip the kale leaves into bite sized pieces and put in pot. Add bulgar, beans, lemon juice and spices. Turn heat on high until simmering, stirring occasionally, then lower heat and let continue to simmer. Stir occasionally. Let simmer for 2 hours or until kale and carrots are soft.
Serves 4-5

CHANGE IT UP- have fun with this and make it with whatever you have on hand, add potatoes or winter vegetables like squash or turnip to make it heartier. Add barley or rice instead of the bulgar. Try cayenne pepper to give it a bit of heat (just a tsp is enough). Add fresh herbs like thyme or