Hearthside Cooking
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Learn how to cook great food from scratch! Chilliwack BC.We have had Cancer & Blood poisoning, & lea Cooking is FUN. Sharing food with others is FANTASTIC.
Hearthside Cooking instructs people on the importance of eating well. As a cancer survivor, Elaine has learned the importance of having a healthy diet. Eating according to her blood type, she has had incredible success in bringing healing to her body through healthy eating. Learn to bake breads, make soups, create incredible edibles, bake pies and cakes - ALL from scratch using original, non packaged ingredients that are good for your blood type! Creating healthy meals is AWESOME.
04/02/2020
Today is the day! Make soup - lots of it! I use my largest pot and pour it into jars and seal it - stays good in the fridge for a month - although it usually doesn’t last that long!
Featured today:
Farmer sausage soup!
Place a raw farmer sausage in a pot with 8 cups water, 1 large onion, several bay leaves and 2 tbsp salt and 1 tsp peppercorns.
Bring to a boil and let simmer 20 min.
Meanwhile peel and dice 4 cups potatoes.
Remove the sausage to chop it up and add potatoes - bring to a boil, add chopped sausage.
Add a few sprigs of fresh parsley (2 tbsp dried parsley)
(*tip- I buy fresh parsley and either freeze it or let it dry on a cookie sheet in dry place for a few days)
Add more salt and pepper to taste.
Once potatoes are soft, add 2 cups of fine egg noodles.
Let come to a boil and turn off and let sit for 5 minutes and serve with fresh biscuits!
To store soup:
If you have soup leftover, get some jars. Put lids in boiling water for a few minutes. Pour boiling water into jars to heat them (they seal better when you put hot soup into hot jars) and pour out.
Re-boil soup if it has cooled. Scoop hot soup into jars, put lid on, let sit until cooled - lids should snap within an hr to indicate they are sealed. Store in fridge until the next time! And enjoy!
04/01/2020
Greetings to my friends. It is time to start posting here again. Why not try something different with your poached eggs. Add a thin slice of salami to the bottom of your poaching cup. Make sure the dish is well buttered. Place on a bed of fresh arugula on toast or, if, like me, you had a leftover Yorkshire pudding, place the egg on that. So delicious
12/23/2018
Adventures with Cody & Cherise. And thanks Chris for the safe ride down the gnarly trails!
12/23/2018
A hike around Convict Lake CA
12/11/2018
Who’s ready for “real ginger” ginger snaps and sugar and spice spelt cookies? Fresh out of the oven. Even the snowman is happy😊.
12/08/2018
Breakfast of champions! Organics, with the love of my life!
04/03/2018
Fish Chowder
In a large soup pot:
Brown 1 cup chopped onion and 1 cup chopped celery in 2 tbsp butter.
Add 1 small white fish fillet - raw, cut into cubes
Fry until fish begins to brown
Add 6 cups water and bring to a boil (I use boiling water)
Peel and chop 6 large potatoes and add.
Bring to a boil, reduce heat and add spices
2 tbsp fresh thyme leaves
2 tbsp fresh parsley
1 tbsp dried tarragon
1 tbsp sea salt
Bring to a boil and simmer 10 min
In a jar mix 1/3 cup white flour and 1 cup cream and 1 cup milk
Shake to mix in the flour
Stir into the pot. It will thicken immediately. Do not bring to a boil.
Turn off the heat and pour into hot jars. (See the note in my last post)
Sealed this soup will last a month in the fridge.
It is a good idea to pour into pint jars of you are making soup for 1 - 2 people. It stays fresh longer and you have more servings - this is also a great soup to take along to work for a quick nourishing lunch.
03/24/2018
A labour of love! Soup for weeks!
03/24/2018
Delicious & Nutritious Meal in a Jar
In large soup pot,
Brown 2 lbs lean ground beef
Add 1 cup each: diced celery, onions and carrots
Brown together with the meat.
Add 2 cloves garlic
Pour 8 cups boiling water into pot and let simmer 15 minutes
Then, add 2 large cans organic tomato chunks and 1 can black beans
Season with:
2 tbsp oregano
2 tbsp parsley
2 tbsp basil
2 tsp pepper
2 tbsp sea salt
Bring to a boil and simmer another 15 minutes
Then, add
3 cups shredded cabbage
1 cup uncooked quinoa
Bring to a boil and simmer another 15 minutes
Prepare jars pouring hot water into them. Place lids in a small pot of boiling water and turn off the element - take lids out one at a time and place on hot jars of soup.
Empty jars of hot water. Pour soup into hot sterile jars. This makes about 6 quarts of soup. The jars will “pop” as they seal. Once cooled place in the fridge - sealed it will stay fresh for a month.
Enjoy!
02/16/2018
It is that kind of morning. Raining and dreary outside, warm and cozy inside.
02/15/2018
And so ends another week of celebration - birthday, Valentine’s, 40 years since we got engaged. Feeling the love!! Two hearts forever entwined. We are so blessed to share an amazing love. We cherish each other, have value for each other’s dreams, never let the sun set on a disagreement, trust each other, look forward to the end of the day when we can share stories of our day, laugh, cry, play and pray together. Love is a good thing. 40 years of love is amazing!
02/12/2018
Inspired by the sun and a beautiful time away, I looked in my basket of goodies and created amazing pancakes
Melt in your mouth goodness with a cup of freshly ground and
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