Pea and Leek Soup

If you prefer the soup to be 100% Vegetarian, you can substitute vegetable stock for the chicken stock.  I prefer to serve with toasted sourdough.  A swirl of cream will make this look nicer and taste richer.

Pea and Leek Soup
Recipe type: Soup
Cook time: 
Total time: 
  • 3 baby leeks, sliced
  • 1-1/2 c. boiling water
  • 1 c. petits pois (peas), frozen
  • 1 tbsp chives, chopped
  • 1 tsp olive oil
  • 1 tbsp chicken stock
  • 1 tbsp cider vinegar
  • salt & black pepper
  1. Place the baby leeks in a small saucepan with the olive oli until the leeks are soft. Add the rest of the ingredients except for the chives, setting them aside.
  2. Simmer until the peas are cooked through. Add the chives to the pan & use a hand blender to blend until smooth, or your preferred consistency.
  3. Serve with warm bread.

Photo Courtesy of M. King on Flickr

Pioneer Stew

Pioneer Stew
Recipe type: Entree
Cook time: 
Total time: 
  • 2 lbs. beef or lamb stew meat
  • 4 tbsp oil or Crisco
  • ½ c. flour
  • 2 c. chicken or beef bouillon
  • 1 clove garlic, minced
  • 1 bay leaf
  • 2 carrots. cut in 2" pieces
  • 4 medium potatoes, quartered
  • 2 tbsp cider vinegar
  • ½ tsp thyme
  • 1 tsp salt
  • ¼ tsp black pepper
  1. In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat.
  2. Add onions & garlic. Cook for 5 minutes.
  3. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots.
  4. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.

Photo Courtesy of Jules Morgan on Flickr

Chicken & Pork Adobo

Submitted by Tired Lil Tinker Hell
Serves 5+


1 c. white or cider vinegar 1 c. water
2 tbsp peeled & crushed garlic 1 tsp salt
3 bay leaves 1 tsp black pepper
3 lbs. chicken (large pieces or hacked small) 2½ lbs pork butt cut into 1½” cubes
2 tbsp soy sauce 2 tbsp peanut oil (optional)
¼ c. red wine (optional) Hot sauce or dried hot peppers (optional)
½ c. to 1 c. brown sugar (optional)


  1. You can use either your favorite chicken pieces (thighs & legs are frequently used) or “hack” one whole chicken. Hacking refers to cutting a whole chicken into small pieces with the bone still in. Leaving the bone in the pieces helps retain moisture & shape. You do not want to make this dish with boneless chicken.
  2. In a large pot bring to a boil the vinegar, water, garlic, salt, bay leaves, hot pepper, & black pepper. Add the cut up meat & cover with the brown sugar & once again bring to a boil. 
  3. Lower the heat & summer covered for 30 minutes. Add the soy sauce & the wine & cook an additional 10 minutes.
  4. Remove the meat & continue cooking the sauce until it’s reduced by half. 
  5. Optional: While the sauce continues to cook, you may want to brown the chicken & pork pieces in a hot skillet with the peanut oil. If you used large chicken pieces, skip this step.
  6. Serve the meat & the sauce over white rice.
Chef’s Note: Some Latin countries have an almost identical recipe, except they add the ingredients above marked as “optional”.  These are not traditional in the Philippines.