December is a busy time of year, especially for those of us who maintain our time on foot. Truthfully, I purposely clock a few extra K’s in my Mizuno’s to make room for festive fare: my mom’s apple pie, my sister’s perfectly decorated sugar cookies, and my dad’s homemade blue cheese bread. I developed the following ‘double duty’ recipes to: 1) fuel you after a chilly winter run 2) make your life in the kitchen a little less stressful when entertaining a holiday crowd. With a few on-hand garnishes, you can turn these healthy and delicious recipes into a dinner party worthy starter or main course. From my kitchen to yours, Happy Holidays!
Twenty Minute Seafood Chowder
Hosting a holiday soirée? Garnish each bowl with smoked oysters (found in the canned fish section of your supermarket) and chopped fresh dill for a fast and festive starter.
3 cups (750 mL) fish stock (or: vegetable or chicken stock), divided
3 tbsp (60 mL) corn starch
1 tbsp (15 mL) butter or oil
1 onion, diced
1 small carrot, chopped
½ tsp (2 mL) each; dried thyme and sea salt
hefty pinch nutmeg and cayenne
2 cloves garlic, minced (*or to taste)
1 jar (236 mL) clam juice
½ lb (250 g) boneless skinless salmon, chopped
1 can (142 g) whole baby clams, drained
1 (227 mL) can water chestnuts, drained and roughly chopped (about 1 cup (250 mL))
½ cup (125 mL) 35% cream
2 tsp (10 mL) finely grated lemon zest
Whisk 1 cup (250 mL) stock with cornstarch and set aside. Heat oil in a Dutch oven over medium heat and cook onion and carrot until soft, about 3 to 5 minutes. Add thyme, salt, nutmeg, cayenne and garlic. Add remaining 2 cups of stock and clam juice. Bring to a boil. Add reserved stock/cornstarch mixture, salmon, clams and water chestnuts. Cook for about 2 to 3 minutes until salmon is cooked through. Stir in cream and lemon zest and and cook for an additional minute. Remove from heat and serve. Garnish evenly with smoked oysters and chopped fresh dill. Makes about 6 cups (1.5 L).
Creamy Parsnip, Pear & Cardamom Soup
Warm up after a chilly winter run with a creamy and delicious soup.
1 tbsp (15 mL) vegetable oil or butter
1 white cooking onion, sliced
1 tbsp (15 mL) Canadian maple syrup
1 tsp (5 mL) minced garlic
½ tsp (2 mL) Each; salt, pepper and ground cardamom
¼ tsp (1 mL) ground cinnamon
1 pear (or apple) cored and chopped (skin left on)
1 lb. (500 g) parsnips, well washed and skin left on, roughly chopped (about 4 medium parsnips)
6 cups (1.5 L) chicken (or vegetable) stock
Garnish (optional): homemade croutons, dried cranberries and green pumpkin seeds
Heat oil in a large pot or Dutch oven on medium heat. Cook onion for 5 minutes, stirring often until translucent. Add maple syrup, garlic, salt, pepper, cardamom and cinnamon. Cook for about 15 seconds until garlic is fragrant. Stir in chopped pear and parsnips. Slowly pour in stock, while scraping the bottom of pan to release any bits. Bring to a boil.
Simmer until parsnips are fork tender, about 20 minutes. Remove from heat and cool slightly. Using a blender, puree soup in batches. Reheat soup and serve. Garnish each bowl with croutons, dried cranberries and green pumpkin seeds.
Makes 6 (250 mL) servings.
Charmaine is a food media specialist and recipe developer. She is an avid runner, clocking countless miles in her Mizuno Wave Rider 18’s to offset her daily calorie consumption – she gets paid to develop and test recipes! Most importantly, Charmaine is the mother of two active boys, Tyler & Colgan. Charmaine understands the importance of preparing healthy wholesome dishes all while keeping budget and time in mind. For more tasty recipes visitwww.charmainebroughton.com follow on twitter @runnercharb or fb Charmaine Broughton