Lazy Jambalaya

Wholly inaccurate, but easy enough on a weekday. A satisfying one-pot meal with plenty of leftovers for lunches. Leftover portions freeze rather well, so that is always a bonus.

Ingredients :
3 Italian sausage (spicy)
1 onion, chopped
3 celery branches, chopped
1 yellow bell pepper, chopped
1 cup frozen peas
2 cloves of garlic, minced
1 can diced tomatoes
2 cups rice
4 cups chicken broth
1/2 table spoon cajun spices
1 table spoon paprika
1 lb shrimp
olive oil

1. In a large enamel faitout or dutch oven, warm about a table spoon of the oil. Remove the casing from the sausages and add to the pot.

2. Break apart into clumps as it cooks.

3. Once the meat is almost fully cooked, add the onion, bell pepper and celery.

4. Stir in and cook for a  minute or two then add the frozen peas.

5. Give the peas a mine to start thawing then add the tomatoes and garlic.

6. Add the rice. Stir it in, to coat the rice.

7. Add the chicken broth, paprika and cajun spices.

8. Bring to a boil then lower the heat to low and cover. Simmer for 10 minutes (to get the rice started)

9. Add the shrimps, still frozen, in a single layer on top.

10.  Cover and return to heat for 5-10 minutes, or until the shrimps are nicely pink.

11. Allow to stand for a few minutes (the liquid will be absorbed). Portion out and enjoy!

Dirty rice Pilaf

Recipe over by the great blog CultureEatz. Go have a look! Only pictures here.

Whole yellow pea soup

A variant on pea soup made with whole peas as well as split peas and more vegetables. It keeps more texture from the whole peas and the diced vegetables while the split peas fall apart and give body to the soup.

The soup bone can be from a ham, if so try to keep some flesh on it. I got mine from my butcher (I had no intention of making a ham) so it’s very bare.

This is a slight modification of the recipe found here.

1 soup bone
4 liters water (16 cups)
600g whole dried yellow peas
300g split dried yellow peas
2 onions
2 carrots
3 celery branches
2 parsnips
1 leek
1 small turnip (or 4 baby turnip)
1/4 of a nutmeg, grated
1 table spoon summer savory leaves
6 bay leaves
1/4 cup chopped parsley
2 tablespoon salted herbs
black pepper to taste


1. Put the whole peas in a large bowl that can be sealed.

2. Fill with water and put in the fridge overnight to soak.

3. In a large stock pot, combine the water and the soup bone.

4. Bring to a boil. Skim the foamy scum that may form on the surface.

5. Take the soaked peas out of the fridge.soaked

6. Drain and rinse them well.

7. Add to the stock pot.

8. Add the split peas (they don’t need to soak). Simmer for 2 hours, stirring once in a while.

9. Meanwhile, dice the vegetables.

10. At the two hour mark the whole peas should be very soft and the split peas should be falling apart. You’ll want to be stirring this a bit more frequently at this point so that the broken down peas don’t form a crust at the bottom of the pot (they can scorch). Skim any film like scum from the top of the liquid.

11. Add the vegetables.

12. Add the nutmeg, salted herbs, summer savory leaves and bay leaves.

13. Stir in the chopped parsley and add black pepper to taste. Simmer for 45 minutes, stirring frequently and skimming the film like scum for the top of the pot. Add boiling water if it gets too thick.

14. Serve warm.


Lamb stock

A basic stock recipe that is very versatile. The same general recipe will work great with turkey or chicken carcasses as well.

Ingredients :
2 lbs of lamb bones (here : shoulder)
16 cups of water
1/4 cup apple cider vinegar
1 onion
2-3 sticks of celery
2 carrots
peppercorns (about half a tea spoon)
salt to taste
* any other vegetables you have that are starting to die in your fridge can be used here. I had some left over parsnips that made it in.
*any herbs you want to use. I had some parsley and watercress. They tend to make the stock cloudy but I don’t care.


1. You’ll want to roast the bones if they didn’t cook along with their meat already. Pre-heat the oven to 375F.

2. Roast them for 30 minutes or so.

3. Put at the bottom of a large stock pot. Cover with the water and add the vinegar. Let stand (no heat) for about 30 minutes.

4. Add the vegetables and peppercorns. Cut the vegetables coarsely, you’ll be discarding them at the end anyways.

5. Bring to a simmer (not a boil) and allow to cook for several hours. Add the herbs once the bone joints start falling apart exposing the marrow. (about 5-6 hours).

6. Allow the herbs to seep in for 20-30 minutes. Then strain everything, add salt, if you want to. Allow to cool fully. The fat will rise to the top and can be discarded. The stock will set into a gelatinous mass and can be kept in the fridge for about 3 days or frozen.

Split Pea Soup

A classical Québec dish, usually served in the beginning of spring during sugar shack season. It’s a classical peasant dish, filling, satisfying and overall rather cheap to make.

1 smoked ham hock 
1 large onion, finely chopped 
2 carrots, finely chopped
2 celery, finely chopped 
2 cloves garlic, minced 
2 bay leaves 
4 cups chicken stock 
2 cups yellow split peas
1/2 tea spoon thyme
pepper to taste
olive oil


1. Heat about 1 table spoon of olive oil in your pot then add all the veggies. Sweat for a few minutes.

2. Add the ham and allow to warm so the fat starts rendering slightly.

3. Add the bay leaves.

4. Add the stock, water and split peas. Bring to a simmer, then cover.

5. Check on it every so often. This is after one hour… the peas will absorb a lot of liquid, add water as needed.

6. My ham was too dry/hard to deal with when I first started but the simmering has softened everything up so I was able to remove the skin from the meat. I also added a bit of black pepper to the soup. You can do this at the beginning of course, if your meat allows for it.

7.After a further 20-30 minutes add the thyme.

8. When the peas have turned to a thick mush you’re about done.
Mine turned out a bit too salty, so I peeled a potato and cut it in half then added it to the pot. It soaks up some of the salt.

9. Remove the ham from the soup.

10. Harvest any meat from it, discard the collagen bits.

11. Serve warm, add meat to bowls to taste. 

Veal Osso Buco

Please forgive the final presentation picture. I was hungry. It tastes delicious, my lack of photographic patience aside.

4 veal shank pieces
olive oil
2-3 tea spoon Flour
1 bouquet garni (or fresh herbs of your choice)
White Wine
Tomato Sauce (small can)
Salt and pepper
2 onion, finely diced
4 carrots, finely diced
3 celery branches, diced
4 gloves of garlic, minced
Roughly 1 cup of veal stock
Diced tomatoes (small can)
Zest from 1 navel orange
Zest from 1 lemon


1. Pre-heat the oven to 400 F.

Pour the flour in a shallow bowl and season with salt and pepper.

2. Lightly dust the shank pieces with flour.

3. In a large cast iron dutch oven heat a few table spoon of oil Sear each pieces of shank until colored on both sides. Set aside.

4. While searing the meat prep all the vegetables.

5. Pour into the cast iron pot and scrape up the oil and cooked bits at the bottom. Allow the vegetables to sweat over medium heat for a few minutes.

6. Nestle the meat back in the pot.

7. Pour a generous bit of wine on each piece of meat. Allow the wine to reduce for a few minutes.

8. Add the tomato sauce, diced tomatoes and veal stock. Put your fresh herbs on top (I used some rosemary, a few springs of thyme and a bay leaf)

9. Cover and put in the oven for 1h20.

10. Serve with rice and add the lemon and orange zest on top. Alternatively, you can make larger pieces of zest and add them to the pot 5 minutes before the end of the cooking time.

Ham Casserole

I dropped by my mother’s last week, and caught her in the act of trying to surprise my father and I with a meal… So I helped her cook :-). So two family classics were made, the first being this ham casserole.

4 cups of cooked rice
4 cups of ham, diced
2 cans of cream of mushroom
2 cans of green peas, drained
1/2 cup of water (more if needed)
1/2 cup of minced onion
1/2 cup of chopped celery
4 cups of shredded cheese


1. Pre-heat the oven at 325F

2. In a large oven safe dish mix together the cooked rice, and the cream of mushroom. Add water to help combine the two. Then add the ham, celery, onion and peas.

3. Cover with the grated cheese.

4.  Cook in the oven for 30 minutes and finish at broil, so that the cheese turns golden.

5. Allow to cool for a few minutes before serving. The casserole will reheat well.