RECIPE: Salmon Chowder with Organic Ocean Seafood

Salmon Chowder with Organic Ocean Seafood
 
This chowder is hearty, filled with flavor from a wide variety of spices, and balanced so it’s not fishy at all. 
 
You can prep a lot of this soup the day before you want to serve it, and on the day of, add in the potatoes and salmon, so they don’t get overcooked or mushy. 

Ingredients: 
 
- (optional) 8 strips of bacon 
- 2 celery stalks, finely chopped 
- 2 carrots, finely chopped 
- 1 large onion, finely chopped 
- 4 (or more) garlic cloves, miced 
- approx. 1 lb. of potatoes, chopped into cubes (I used mini-potatoes cut in half or quarters) 
- 1 (200ml) can of corn, or frozen 
- 2-4 tbsp butter 
- (optional) red pepper flakes 
- ¼ cup dry white wine 
- ¼ cup flour 
- ½ tsp dried basil 
- ½ tsp dried oregano 
- ½ tsp dried thyme 
- ½ to 1 tsp dried dill 
- ½ tsp fresh ground pepper 
- 2 or 3 bay leaves 
- salt (to taste) 
- 4 cups of chicken broth (or sub in some seafood stock) 
- 2 cups cream or half and half 
- ½ tsp corn starch 
- 2 medium sized Organic Ocean salmon filets (1 to 1.5 lbs.) 
- fresh dill for garnish (or thyme) 
- optional garnish includes green onions, chives, jalapenos, crumbled bacon or oyster crackers 
 
Instructions: 
 
If including the bacon, cook in your preferred method until it is brown and extra crispy. Drain on paper towels, keep grease to cook vegetables in. 
 
In a heavy bottom pot, or a Dutch oven, heat 2 tbsp of butter and the grease (if using, if not, add 2 more tablespoons of butter). 
Add in the onion and cook for one minute, then add the celery, carrots and garlic, as well as the red pepper flakes if desired. 

Cook for 5 to 6 minutes, or until the vegetables are softened, add the ¼ cup of flour and cook for an additional minute, and then deglaze with the white wine. 
 
Add the stock, the corn, half of the bacon, the dried basil, oregano, thyme, dill, pepper and bay leaves. 
If you are making the soup ahead of time, stop here until you are ready to continue. 
 
Add in the potatoes, and bring the soup to a boil, and then turn down to a simmer, cooking the potatoes for about 15 minutes. 

While this is happening, remove the skin from the salmon and cut it into 1-inch pieces/chunks. 
 
In a small bowl, place the tsp of corn starch with some of the cream, and whisk until no lumps remain. 
When the potatoes are cooked, add in the corn starch mixture as well as the rest of the cream and stir to combine, then add in the salmon. 
 

Let the salmon cook for 5 minutes on simmer, and check to see if more time is needed. 
 
Remove the bay leaves, and taste for seasoning, adding salt and pepper as needed, as well as any other spices. 
 
Plate in shallow soup bowls, and top with your desired topping of choice! 
 
The soup should keep for a few days in the fridge, but it is best fresh. Make sure to reheat it on low and do not bring to a boil. 

RECIPE: Cinnamon Rolls for BC Living

Cinnamon Rolls
Recipe for BC Living
February 2024

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There’s nothing like warm cinnamon rolls on a weekend morning that you pull right from the oven and melt some delicious icing on. The benefit of this recipe is that you can do all the work the day before, so in the morning, the only thing you must do is wait patiently for the buns to rise! 
Also, your kitchen is going to smell amazing. 
 

INGREDIENTS 

Dough: 

- ¾ cup of milk (2% or 3%) 
- 1 package of dry active yeast (about 2 ¼ tsp) 
- 3 cups flour (bread or unbleached all purpose) 
- ¼ cup white granulated sugar 
- 1 egg, 1 egg yolk (room temp) 
- ¼ cup butter 
- 1 tsp salt 

Filling: 
 
- 2/3 cup brown sugar 
- 1.5 tablespoons cinnamon 
- ¼ cup soft butter 
 
Frosting: 
 
- 2 cup powdered sugar  
- 2 tablespoon butter (melted) 
- 2 tsp vanilla  
- 4 tbsp milk 
 
*Note: You’ll also need a 9x9 inch baking pan 
 
INSTRUCTIONS 
 
Heat the milk to about 110 degrees Fahrenheit – this will be about lukewarm. 

Once heated, add it to a large bowl, and mix in the yeast, and sugar. Let stand for 15 minutes until bubbly. Now add in the room temperature eggs and melted butter (make sure the butter isn’t hot or it might cook the eggs!). 

Now add the flour and salt and stir with a wooden spoon until the dough begins to come together. 

If you have a stand mixture, transfer in the dough with the dough hook attachment, and run at med speed for 5 minutes, then scrape down the sides, and run for an additional 3-4 minutes until a ball forms. If it’s too sticky, you can add a bit more bread flour. 

If you don’t have a stand mixer, you can knead the dough by hand for 8-10 minutes on a clean and floured surface. 

Oil a bowl and place the dough ball inside, and then cover the bowl with plastic wrap, and a tea towel over top. Let this stand for 1 to 1.5 hours, just until it has doubled in size. 

While the dough is rising, you can make the filling mixture, by mixing the brown sugar and cinnamon together. If you prefer to add more cinnamon or other spices, like nutmeg, here is your chance. 

When the dough has risen, place it on a well-floured surface and gently roll it out until it is approximately 9x14 inches. 

Now spread the softened butter on top of the dough, leaving one small edge on the shorter side un-buttered. 

Sprinkle the cinnamon-sugar mixture evenly across the buttered dough, lightly patting it into place. 

Roll the dough, starting on the 9-inch side, tightly across, and finish by pinching the un-buttered seam into place, and finish with the seam side down. 
 
If there is excess on the ends that do not have filling, you can cut these off with a sharp knife. 

Now, either using the knife, or using un-flavored wax floss, cut 9 sections out of the log (about 1 inch each). 

Grease the 9x9 baking pan and place the rolls evenly into it. 

Now is the time, if you want to make the rolls the next morning, to cover the pan with plastic wrap and place them in the fridge overnight. 
 
If you're making them the same day, cover the pan with plastic wrap and a tea towel and let rise again for about 30 to 40 minutes. 
 
While the rolls are rising, preheat the oven to 350 degrees F, and when they’re ready, place the rolls in the oven and bake for 20 minutes. (I like to rotate halfway through.) Check after 20 minutes, and see if they’re beginning to turn golden brown, if not bake for a few more minutes, watching them carefully. 
 
In the meantime, while the rolls are baking, you can make the frosting by placing the icing sugar, butter, vanilla and milk in a bowl, and whisking until smooth. You’ll want it thicker, as it will melt when placed on the warm cinnamon rolls. 

Let the rolls cool for 5 minutes before removing them from the pan and placing them on a plate and spreading the icing across. 
 
ENJOY! 
 
*Note: If baking from the fridge after resting overnight, let the rolls come to room temperature for 30 minutes to an hour before baking. 

RECIPE: Dehydrated Soup for BC Living

Dehydrated Soup
for BC Living
September 2023

Dehydrated meals are EXPENSIVE! If you’ve ever looked into going on a backpacking trip where you’re trying to carry light, you’d see that the mass marketed meals are pretty pricey. 
Luckily, you can make simple dehydrated meals at home that will save you space, time, and fuel on the road/trail/adventure. A dehydrator is a great investment too – I've been drying my herbs from my garden and grinding them for my spice shelf. 
 
I’ll probably turn this into a series over the next few summers as I find more and more things I can dehydrate, but we’re starting with a simple one! 
 
DEHYDRATED SOUP 
 
This soup is perfect for the cold start to the outdoor season, a rainy night when you want something quick, or as a side with a sandwich. They’re also great for at home if you want to make a big batch of something and save space in the freezer.  

INGREDIENTS 

- 1 medium carrot, peeled 
- 1-2 stalks of celery 
- 1 small onion 
- 1 clove of garlic, minced 
- 1 tsp parsley 
- 1 tsp olive oil 
 
- ½ cup pasta/noodle shape of your choice 
- 1 bouillon cube (vegetable, chicken, or otherwise) 
- salt and pepper 
 
INSTRUCTIONS 
 
Finely chop the carrot, celery, onion and garlic into very small pieces. (This is a mirepoix/sofrito mix, with some garlic added as well.) 
 
In a large pot, heat the tsp of olive oil - do not use more than this, you don’t want fat in stored food if you’re keeping these for a while. 

Add the chopped veggies to the pot and cook, sweating them until their water has released, and the onions are tender. Set aside and let cool, then spread on the appropriate tray of the dehydrator, and follow the machine’s instructions for how long to dry them for. Mine took about 6 hours, but you can test and see throughout if they are done. 

At the same time, you can spread parsley leaves on another tray and dry them as well or skip this step and add dried parsley to the finished product. 

You have two options for the pasta. You can cook it ahead of time, drain it when just al dente, and douse it with cold water to stop the cooking process. And then dry the pasta again. 

Doing this will help it cook faster on site and save fuel. If that isn’t of concern, you can cook it all together in one pot at the campsite. 
 
When everything is dry, in a bag, or mason jar, add the dried carrot, celery, onion, garlic, and parsley. Toss in a bouillon cube, add some salt and pepper and the pasta. 
 
When cooking, add the mix to a pot, add a cup of water and let it stand and soak for 5-10 minutes – everything will begin to rehydrate without the use of fuel. 
 
Then bring everything to a rolling boil, stirring to break up the bouillon cube, and let stand for 5 minutes, covered, or until the pasta is done. 
 
ENJOY! 
 

Note: If you’re going to be making a recipe in the near future that requires a mirepoix/sofrito - ex. A Bolognese, other soup, etc. - you can make extra and dehydrate it for future recipes like this! 

RECIPE: Pancakes - From Scratch - For BC Living

Pancakes
From Scratch - for BC Living
August 2023

You’re never going to use a box for pancakes again when you find out how easy it is to make from scratch. This version of the recipe is also super beneficial for camping, as you can mix the dry ingredients together at home, and then just add the wet at the campsite – saving yourself some measuring cups and mixing bowls. 
This is also just the base for the pancakes, you can add chocolate chips, nuts, fruit, whatever you like while the first side is cooking. And then maybe take a nap because you’re so full. 
 

INGREDIENTS 

- 1 cup all-purpose flour 
- ¼ cup of granulated sugar 
- ¼ cup dry milk powder (skim) 
- 4 tsp of baking powder 
- pinch or two of salt 
 
- 1 large egg 
- 1 cup of water 
- 1 tsp vanilla extract (optional!) 
- oil for the pan (or butter)  
 
- maple syrup 
- toppings (fruit, powdered sugar, butter etc.) 
 
 
INSTRUCTIONS 
 
In a large mixing bowl, whisk together the flour, sugar, dry milk powder, baking powder, and salt until combined. 
 
In a second bowl whisk together the egg and water, and optional vanilla until light and airy, and then add to the dry ingredients. 
Stir until everything is just combined and no dry spots are left. Over-mixing might lead to flatter, less-fluffy pancakes. 

Heat a griddle, or frying pan over medium heat, and add the oil or butter. 
 
Scoop out approximately ¼ cup of the batter at a time and place in the pan. 
When you start to see the air bubbles, check the bottom to see if it’s browned and then flip to cook the opposite side. 
Cook until the second side is brown and then repeat with the rest of the batter. 
 
Serve with syrup and any other toppings you’d like. 
 

Makes Approx. 10-12 Pancakes

RECIPE: Condiments for BC Living "From Scratch"

Condiments - From Scratch
for BC Living
July 2023

It’s BBQ season, and instead of having condiments full of sugar and elements to preserve them, why not go the extra mile and make yourself some mayo, ketchup and mustard from scratch. 
 
One (the mayo) is super easy, and I’ll be making that instead of buying from the store from now on for sure, and the others are a bit more of a labor of love, but you can taste the difference. 
 
Up your summer BBQ game with these three staples for the grill. 

 
MAYO 

INGREDIENTS 
- 1 cup sunflower, avocado or another neutral oil 
- 1 egg 
- juice of one lemon 
- 1 tsp white wine vinegar 
- ¼ tsp salt (more to taste 
 
INSTRUCTIONS 
Place the egg, lemon juice, vinegar and salt, along with half of the oil in a narrow, bowl. 
Be sure to do it in that order so that the egg is at the bottom. 
 
Using an immersion blender, beat on high with the blades near the bottom of the bowl so the oil slowly emulsifies. 
After about 30 seconds, start to add in the rest of the oil, very gradually, until the mixture is thick and creamy (like mayo!). 
 
Taste and see if more salt is needed, then store in a jar in the fridge. 
It will keep for about a week, possibly longer if your eggs are super fresh. 
 
KETCHUP 
 
INGREDIENTS 
- 6 cups tomatoes (on the vine works) 
- ½ cup apple cider vinegar (regular will work in a pinch) 
- ¼ cup brown sugar 
- 1 tsp garlic powder 
- 1 tsp onion powder 
- 1/8 tsp celery seed 
- 1 tsp salt (more to taste) 
-¼ tsp chili powder (more to taste if you want it spice) 
- pinch of ground cinnamon 
- ¼ tsp whole cloves, crushed finely 
 
INSTRUCTIONS 
Remove stems from clean and dried tomatoes and then in a large bowl with an immersion blender, or in a food processor, puree the tomatoes. 
 
Pour the tomatoes through a fine-mesh sieve, into a large saucepan, so only the juice remains, and the skins and seeds are left behind. 
 
Turn the pot on over medium heat and bring to a boil and then simmer and reduce for approx. 45 mins, stirring and scraping the sides throughout. 

Add the rest of the ingredients to the pot, and taste for seasoning – whether you’d like it sweeter, or spicier. 
Cook for another 10 minutes or so, until the ketchup is at a consistency you prefer. 
 
Let cool down completely and then transfer into a container that is airtight and refrigerate. 
 
Can remain in fridge for a month. 
NOTE: If you want to speed the whole process up, you can use 1.5 cups of tomato paste instead of reducing the whole tomatoes. 
 
MUSTARD 
 
*Note: This recipe is for yellow mustard but will still have a bit of grain to it, because of the mustard seeds vs mustard powder. 
 
INGREDIENTS 
- 1.5 cups filtered water (cold) 
- ¾ cup yellow mustard seeds  
- ¼ cup of distilled white vinegar or apple cider vinegar 
- ¼ tsp onion powder 
- ¼ tsp garlic powder 
- ½ tsp salt 
- ½ tsp turmeric powder 
- ¼ tsp paprika 
- pinch of ground cinnamon 
 
INSTRUCTIONS 

*NOTE: You will want to use stainless steel in this entire process, do NOT use aluminum utensils OR pots! If you do, it will change the taste of your mustard. 

Wash all of your tools in boiling hot water before you begin. 

In a spice grinder (or mortar and pestle – but that will take a long time), grind the mustard seeds into a fine powder. The finer it is, the smoother the mustard is – so go by how you enjoy your mustard. 
 
Mix the ground mustard in with the rest of the spices. 
In a saucepan, add the water and all of the spices and stir, and then cook on low for 40-45mins, or until it begins to bubble. 
 
Now add the vinegar, give it a quick stir and let it come back to a bubble, for 5-10 mins, stirring so it doesn’t stick to the bottom. 
 
With a funnel, pour the mixture into a glass container and then let it cool completely, and place in the fridge. 
Let it sit there for at least a day, if not two before using, so the flavors can meld together, or else it will be very bitter. 
 
NOTE: If you would like this to be honey mustard, add honey at a 1:1 ratio to the mustard or to your desired taste. 

RECIPE: Refried Beans for "From Scratch" on BC Living

You may have caught a pattern over the last few months. I made homemade Queso Fresco that I put on some tacos, which inspired me to make my own refried beans, which inspired me to make my own tortillas. Yes, that is backwards of the recipe release order, but I wanted to give you all the options to make it from scratch from start to finish! 
 
Refried beans from soaking your own to plating it on a tortilla is a gamechanger. No more cans for me, this is worth the effort, tenfold.  
 
REFRIED BEANS
for BC Living

INGREDIENTS 

- 2 cups dry pinto beans (you can also use black beans if you prefer them!) 
- water 
- 2 tbsp lard, oil, or bacon fat 
- 1 onion 
- 4 cloves of garlic, minced 
- salt 
- fresh epazote (fresh oregano if you can’t find, I located dried epazote and used that) 
- optional: ½ tsp cumin, oregano 
 
 
INSTRUCTIONS 
 
To make your own Queso Fresco – follow this recipe. 
and 
To make your own Tortillas – follow this recipe. 
 
Rinse your beans, remove any unwanted pieces or debris, and place in a pot or bowl, cover with water, cover and soak overnight.  
(You can also do a faster cooking method by soaking in boiling water for a while first, but I find the overnight soak is the best). 
 
Drain the beans and return to the pot. Add enough water to leave two inches above the beans. 
Peel and quarter the onion and add to the pot with the beans. Also add in the fresh herbs (or a bundle of the dried ones), and a pinch or two of salt. (You can also add in cloves of garlic here.) 
 
Bring this to a boil, and then cover, turn down the heat, and simmer for an hour, giving it an occasional stir. After an hour, check the beans to see if they are cooked, and if not, continue to cook them, checking frequently until they are very tender. 
 
Making sure to retain the bean-water, drain the beans, removing the onion and herbs. 

In a large (make sure there is lots of room) skillet or cast-iron pan, heat the lard/bacon fat or oil (oil to make it vegan) until shimmering – over medium-high heat. 
 
Add in the garlic, and cook for a minute, then add the spices, and beans. If so desired, you can also chop some of the onion and add it in here as well. 
 
Cook in the pan, stirring and smashing as you go (a potato masher would be helpful here – or a fork). 
Add the bean water as needed until you get a texture that you desire. If you prefer a very smooth refried bean, you can also use an immersion blender once you’re done cooking.  
 
Taste the beans for seasoning, adding more salt, cumin, oregano etc. as desired. 
 
Keep warm and serve on tortillas with your desired toppings. (I made a lime crema, and added some cilantro and the queso fresco.) 
 
Enjoy!