Meal plans, grocery lists and weekly cooking tips to cook in Vancouver for under $150 a week.
Dank je wel to the Dutch. You gave us cocoa powder, donuts and Bluetooth. But our sincerest thanks must be reserved for the amazing invention of the Dutch oven. The kitchen kind of Dutch oven.
I have had many friends pull out their beautiful Dutch ovens from under the counter, admitting they have no idea of how to use it or even what it is for. Every time I hear this admission I die a little inside.
A Dutch oven is an amaaaazing hybrid of a casserole dish and a pot – meaning you can put it in the oven or use it on the stove. So when you want to make a great roast, just sear it off on top of the stove and then put the lid on your Dutch oven and put it in the oven to become deliciously tender. And, the best part? Only one pot to wash after supper!
Many Dutch oven recipes are stew-ish, filled with rich flavours of meat drippings and simmering spices. Root vegetables typically fare the best, making the dish/pot perfect for fall recipes. So, this week we’ll enjoy the heat of a Caribbean Oxtail Stew, the lightness of a White Bean and Pasta Soup and the depth of a Butternut Squash and Chipotle Chili with Avocado.
Tuesday – Caribbean Oxtail Stew
Wednesday – White Bean and Pasta Soup
Thursday – Lamb and Bulgur Stew with White Beans
Friday – Cuban Black Beans with Sausage and Rice
In the pantry or fridge
Tips for this Week’s Recipes
Moroccan Chickpea Stew with Chicken and Lentils: Make sure to use low sodium chicken broth and to add about 2 tablespoons of tomato paste to thicken this stew.
Caribbean Oxtail Stew: Never skip the brown sugar in a Caribbean recipe – it WILL make a difference.
White Bean and Pasta Soup: Serve this one with white crusty bread.
Lamb and Bulgur Stew with White Beans: Soak the bulgur for 10 minutes before cooking this soup to save some time.
Cuban Black Beans with Sausage and Rice: Serve these black beans with a spicier sausage, like a chorizo.
Butternut Squash and Chipotle Chili with Avocado: Stick with butternut squash for this recipe – it will keep its firmness without going mushy, as a different squash would.
Herb Roasted Chicken and Root Vegetables: Be lazy – ignore the recipe instructions and just stick everything together in the Dutch oven at 375F for an hour.