Shrimp and Stewed Greens

Hello Everyone!

Todays recipe (also available on video before) is shrimp with stewed greens on rice – because I had a lot of greens from my garden today!


I used chopped bacon, Red Pepper, pre cooked peeled shrimp, chopped tomato, onion, garlic, celery, chilli pepper and carrot. The greens are chard and radish leaves with a bit of kale, we also used paprika, butter, pepper, salt, and olive oil.


Cook the bacon starting in a cool pan to render out the fat. Then add the non green veg and stir.

Let it sweat a bit and add olive oil if needed. Add in your pepper, salt, and paprika once it’s soft. Then we add the red pepper, cook a bit, and add the tomato in. Let it stew until there is a lot of juice. Add in a knob of butter, once this has begun to melt we put in the greens stir and put on the lid to steam..


Things break down quickly. I add in more butter, and the shrimps. Stir it up, and they should heat within 30seconds if thawed.

This is ladled over rice as our starch,


and there we go, stewed greens with shrimp, another quick and easy recipe. If you want to video, it’s below.

Hope you enjoyed, good bye!

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Kale Chips Video

Hello Everybody!

I have some bonus content for you, I made a quick and easy 30 second video of how to make kale chips.

Remember- Stem the kale, chop to bite sized, toss in oil with salt and spice. 300f, 20-25 minutes until crispy.

Hope you enjoy!

Sean Emerson

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Beef and Wine Oven Stew (Bourguinon)

Hello Everybody!

I did another delicious recipe up for you again today, and the video of it is already available under this article if that is how you learn.

Beef and Wine oven stew (bourguinon)


2 Carrots
1 Onion chopped
1 small onion diced
3 cloves diced garlic
6 medium Potato
2 sticks Celery
1 Red Pepper
Stewing Beef – small package (I subbed buffalo and it worked great)
Salt and Pepper
Canola oil
All Spice
Flour/ Corn starch for coating meat + slurry
Vegetable Stock


1. Set oven preheat to 350f

2. Rough chop onion, potato, celery, red pepper, carrot. Put these in your dutch oven and toss with Canola oil, salt, pepper, paprika, and a small amount of allspice ( 4 crushed seeds)

Carrot, potato, celery, onion, redpepper rough chopped

Mixed Vegetables chopped for the dutch oven

3. Spice some flour with Paprika, Salt, Pepper. Toss the beef in this to evenly coat.

Stewing Buffalo / beef coated in paprika flour and salt

Stewing Buffalo / beef coated in paprika flour and salt

4. Heat oil in pan, fry a handful of the vegetables in it until sweating. Then add the beef, and brown the outsides of it. Set this in the dutch oven.

5. Deglaze your pan with red wine, then add roughly 2-3 cups worth. Add the same volume of vegetable or beef stock, and the diced onion/garlic. Cook this down by 1/4-1/2 the volume.

6. Pour this over the beef and vegetables in the dutch oven. Stir well.

7. Put in your oven uncovered for 15 minutes. Then cover, and reduce heat to 300f. Set timer for 2 hours and ignore.

8. Remove from oven, Stir it up to get any clinging bits off the bottom.

9. Pour in a slurry of flour and water and mix thoroughly (or cornstarch and water – I actually used robin hood gluten free flour).

10. If further thickening is required, put back in the oven for roughly 10 minutes.

11. Enjoy!

beef bourguinon oven stew with wine and vegetables

beef bourguinon oven stew with wine and vegetables

Thanks everybody, I hope you get a chance to try this meal. Scroll down for the video!

Sean Emerson

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Roasted Leek and Potato Soup

Hello Everybody!

Made a delicious soup for you this week, I rather enjoyed it and it was very easy. I filmed a demo for this one, the video is available at the bottom.

Roasted Leek and Potato Soup


3 small leek
4-5 medium carrots
6 potato- yellow or red
2 stick celery
4 cloves garlic
5-6 cups stock
Shallot – diced
Chilli – diced
Caraway Seed
3/4 cup cream
Chopped Chive – 1/2 tbsp per bowl


Chop all vegetables other than chilli and shallot into 1 inch pieces and toss in olive or canola oil with salt,pepper, and some caraway seed. Roast this on pans at 400f for 30m or until everything is soft and starts to brown.

Roasted carrot, potato, leek, and celery

Roasted vegetables

Once the vegetables are roasted, add olive oil or butter to a hot pan and saute both the chilli and Shallot. When they have started to brown, deglaze the pan with some stock and add the roasted vegetables. Stir it up, and add the rest of your stock. Simmer the vegetables until everything is hot and soft. This does not take very long.

Remove from heat and either use an immersion blender or take the vegetables out with a slotted spoon to blend. When the mixture is smooth (with a few vegetables left in for texture) put back on the heat. I like using an immersion blender as it is faster – I don’t have to take things out, and I don’t have to wait for it to cool.

Add cream slowly, Stir, wait for it to come back to heat.

Potato Leek Soup Garnished with Chives

Potato Leek Soup

Serve in bowls garnished with Chopped Chive or Parsley. Good on it’s own or as a side!

Hope you enjoyed,

Sean Emerson

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Moroccan Tajine

Hello everybody, and Merry Christmas!


I’m spending the day at my mothers house, but I prepared this recipe for you as a Christmas surprise. This recipe uses some special spice mixes we picked up, but it’s delicious to try either way.

The main spice in this dish, Ras El Hanout, is Moroccan spice mixture used much like Garam Masala – only made with an abundance of local spices. We find it really delicious, however the key seems to be to use quite a bit more of it than you think you need.

Wikipedia says the following about Ras el Hanout: Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. Some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk’s pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper.

The name Tajine or Tagine ( I find it spelled both ways) refers to the cooking vessel this stew is made in. Dishes are commonly prepared by layering different food ingredients in the vessel before cooking covered in an oven. I use ghee here, but I believe olive oil is actually common in Morocco.

    Moroccan Tajine / Tagine


Cubed beef (I used two eye of round steaks)
2 large tbsp Ghee or fat
4 or more tbsp Ras El Hanout (depends on strength/age)
tt salt/pepper
5-6 whole cubeb berry
1 dried crushed arbol chilli


1 yellow pepper
6 medium sized potato (I used a rainbow of different ones for contrast)
1-2 onions. I only needed the small one honestly.
3 garlic cloves- not necessarily traditional to this type of dish, I just love garlic so I tend to add it.
Assorted Carrots/Celery.
Pomegranate seeds / Raisins/ Dried fruit – 1/2 cup -1 cup depending on how much you want/have. I had less than I usually put in.


1. Chop all meat / vegetables into bite sized pieces.
2. Toss vegetables together in the lower part of the Tajine. Add the Ghee, enough Ras el hanout to coat, cubeb, chilli, salt/pepper and mix.
3. Coat the beef in Ras el Hanout, salt +pepper and crushed chilli.
4. spread the beef evenly on top of the vegetables. I mix the lower vegetables together, but even these can be artfully arranged into layers!
5. Put in a 350f oven. I do not preheat my oven for this recipe as my Tajine is stoneware- don’t want it cracking on us do we!


6. Cooks about 45-60 minutes depending on how thick everything is.

Serve on Rice, or with some gluten free flatbread!

Hope you enjoyed the recipe, I’m going back to my Christmas now :)

Sean Emerson

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