Mooseburger Soup

First day back to work after being sick for 3 days was definitely an adjustment.  But the day went pretty smoothly.  I am still lacking some energy and my appetite is still not back 100%.  At least tomorrow is Friday and then I can rest for a couple more days. 

It was however an exciting day for my class.  This year I’m in charge of the Salmon Hatching program at my school.  In the fall (November) we went to the hatchery and the kids learned about salmon habitat and how the our local hatchery is run.  We also got to collect Coho eggs and some milt and then I fertilized them upon our return to the school and placed them in our school aquarium.  And today I noticed that the eggs hatched.  (right on schedule)

We’ve got lots of little alevins.  It will be another month or two before the alevins leave their egg sack and become fry. 

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On the food front, I decided to make a soup tonight.  My pantry is starting to get bare and will need to be replaced with a few staple foods, but I still managed to whip together an appetizing soup.  Let me introduce you to

MOOSEBURGER SOUP

Gluten-free + Dairy-Free

It was getting quite late when I finally got home this afternoon and since I still wasn’t all that hungry, I procrastinated on the dinner making.  Therefore, I didn’t really take the time to lay out all my ingredients to take a picture.  And to tell you the truth, I really didn’t know how this soup would turn out because i just kind of made it on the fly. 

So here is what I did:

1. In a large saucepan, over medium heat, add a couple tablespoons of oil.  Cook your ground moose (or beef, chicken, turkey) until nice and brown.  Add onions, garlic, carrots and bok choy. 
2. Now I added about 3 Tbsp of chicken base.  For Christmas this year, I had a student give me a jar of Victorian Epicure Chicken bouillon base. I don’t actually buy Epicure, but I like this one. 
   
   
3. At this time, also add a couple tsp of oregano, smoked paprika, some salt and pepper to taste, and a splash of Worcestershire Sauce. You can add whatever other spices you like. 
4. Now add a splash of white wine and about 5 cups of water.  Bring to a boil for about 5 minutes, then reduce heat to simmer until the vegetables are tender. 
5. I also added some leftover cooked rice and about 3/4 cup of small-sized noodles (perfect for soups). 
6. I served mine with a garnish of fresh shaved Parmesan and a drizzle of Truffle Oil. 

You can really add whatever other ingredients you want into your soup.  Try it with some beans, corn, potatoes, etc…. a great way to also finish up your produce in the fridge. 

I didn’t really check the ingredients of the Epicure to see if it’s Gluten-Free, but there are bouillons or broths on the market that are obviously GF, so this recipe is perfect for that.  And if you want to make it Dairy-Free, just leave off the Parmesan shavings. 

Hope you enjoy the soup.  What are you guys up to this weekend? 

This weekend will be a busy one, so I probably won’t be posting anything before Sunday night. I’m going to try and sleep so that I can get better and we’re supposed to be going to a neighbourhood backyard bonfire.  Friends of ours host an annual Christmas Tree burn party every January.  Should be fun…as long as the rain stays away. 

Have fun, be safe, wherever your travels take you. 

Bea

xoxo

Moose Meat