Mr.CBB’s Toasted Coconut Custard Tarts

Toasted Coconut Custard Tart Mr.CBB

Since today is Mother’s Day or Mothering Sunday as we call it in the UK I think this coconut custard tart would be a nice sweet treat to finish off any meal or brunch. It’s a simple coconut custard tart to make and it looks very posh on any dessert table. When I made the custard for this recipe I created it a bit different from the custard I used in my trifle which was a full-fat cream custard. It really does taste like a coconut cream pie tart which I really enjoyed.

Easy Custard Recipe

This custard is made with 2% evaporated milk and worked out better than I had expected. I’m not sure if it will work with the 1% or fat-free evaporated milk but you could always give it a try, right? I might even try to make a coconut custard recipe with coconut milk to jazz up the flavour or use one can of evaporated milk and one can of coconut milk. If at first you don’t succeed, try again, that’s what the kitchen is for, experimenting.

You will find this custard isn’t as rich as traditional English custard nor as thick but it works just as well and for a fraction of the cost. The texture to me was like a thicker coconut custard pudding. Typically a can of evaporated milk will run about $1.99 and when on sale you can pick it up for $1.00 or $1.28 in Ontario. We had $1.00 off coupons so we picked up about 10 or so cans.

I thought why not if it’s almost free and I can use it in my tea and coffee as well. Whipping cream can cost a fortune unless you find it on sale. I noticed 1 litre of whipping cream for $6.99 at Metro last week.

Making Coconut Custard

It was my friend Beth that mentioned to me that I could try using the evaporated milk instead of using heavy whipping cream. I did a straight substitute for heavy cream and evaporated milk. I toasted my coconut on a baking sheet at 250 degrees for about 5 minutes. You have to watch it with an eagle eye or you can burn your coconut very fast.

I let the coconut cool while I made the creamy custard and added just a bit of the toasted coconut into the custard for texture. You don’t have to do this if you don’t want.You can easily stick with topping the custard tart with toasted coconut or even chocolate shavings if you are not a fan of coconut.

I used 250ml  of heavy whipping cream in my kitchen-aid stand mixer to whip up a homemade cream for the topping which I added in 1 tbsp of pure vanilla and 2 tbsps of sugar, not much at all for flavour. If you want to keep your whipped topping sugar-free simply leave out the sugar.

Cooling Toasted Coconut Custard

Once the custard was done I placed it in a glass bowl and topped it with parchment paper so that it could cool down and not create a skin on top. I let the custard cool down for about one hour in the refrigerator.

Tart Shells

The tart shells for this particular recipe were made of 2 pie shells. With pie crusts you may find some combine more flour, water, sugar, vinegar, butter or lard than others which may make it flakey, buttery, richer in taste. I’ve tried others successfully but always go back to what I was taught. Aunt B has a great alternative which is a coffee based crust which she used for her eggnog latte tartlettes which would also go well with this recipe.

I simply cut out circles with a tuna fish can that I opened up both sides with and placed them into a non-stick large muffin tin. The size of this tart is similar to a butter tart. If you have a tartlette pan you can use that as well which would make them a bit smaller. I just used what I had on hand. If you have a round pastry cutter you can use that as well or simply free-style cut it as it doesn’t have to be perfect. These are a rustic custard tart.

I baked them off until they were golden brown, took them out and let sit until they were cool. They do puff up in the oven and they did shrink down a bit so next time I will over lap them higher if I can but they still turned out perfect.

How To Make Pie Crusts

Ingredients- Makes 2 pie crusts 

  • 2. 5 cups of all-purpose flour
  • 3 teaspoons of sugar
  • 1/2 teaspoon of salt
  • 2 sticks (1 cup) of cold unsalted butter cut into 1/2 inch bits
  • 1/3 cup ice-cold water (may need to adjust)

Pie Shell Preparation

  • In a food processor add your flour, sugar, salt and butter and pulse until it resembles little coarse bits the size of  kidney beans. If you don’t have a processor simply rub the butter with your fingers into the flour with clean hands or use 2 knives to cut in the butter or mix with a pastry cutter.
  • Add just a bit of water and pulse again quickly as you don’t want to over mix your dough in the processor or mix with your hands in the bowl until the flour all comes together and away from the bowl. If you find the dough too crumbly just add a tablespoon at a time of cold water until it comes together without over handling the dough. If you do this you will have a tough dough to work with.
  • Divide your dough into 2, flatten on worktop then wrap in plastic wrap and put it in the refrigerator for about 30 minutes
  • Remove from plastic wrap and put onto a floured surface
  • Roll out the dough into about a 12 inch circle (this does not have to be perfect as you won’t be using it as a pie)
  • Using your tuna can or round pastry cutter cut out a round disk and sit it into your muffin or tart tin
  • Any leftover dough gently roll on floured surface and cut out more round. You can easily use a knife and cut the rounds as well.
  • I crimped my dough around the muffin tin to give it a bit more texture and thickness
  • Poke the bottom of the tart and around the sides with a fork a few times
  • Cover the tarts with a layer or tinfoil, just lay it on top and gently seal so it doesn’t fly off in the oven
  • Bake in the oven at 350 degrees for 10- 15 minutes depending on your oven. (watch carefully so that they don’t burn)
  • Remove the foil and bake a further 3-5 minutes until golden brown, Keep an eye on them.
  • Depending on the size of your muffin tins and how much custard you made you may end up with extra shells or custard
How To Make Coconut Custard

Custard Ingredients

  • 2 cans of 2% evaporated milk
  • 2 tablespoons of pure vanilla extract
  • 6 large egg yolks
  • 1.5  tablespoons Cornstarch
  • 2 oz granulated sugar whirled in the food processor to make it super fine
  • For the preparation I simply used Delia Smith’s custard recipe from the English Custard Trifle I made BUT I used 2 cans of Evaporated Milk instead and added in a touch more cornstarch which is reflected in the ingredients for the custard above. Each can of evaporated milk has 370 ml. Once the custard thickened up I added in 3/4 cup of toasted coconut and mixed it together. If you want more coconut, add more! Remove from heat and pour into glass bowl and cover with parchment paper. (See picture above)
How To Make Toasted Coconut

In an oven at 250 degrees add 1 pkg or approximately 2 cups of sweetened or unsweetened shredded coconut to a baking sheet. Bake in the oven until golden brown, about 5 minutes. I mix it about with a wooden spoon half way through toasting. It should take about 5 minutes to cook. Let cool.

Filling The Coconut Custard Tarts

  • Chill the tart shells then fill with the chilled coconut custard cream
  • Top with homemade vanilla whipped cream and sprinkle with more toasted coconut
  • Enjoy!!

Happy Mothers Day 2013 I love you

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Mr.CBB’s Chocolate Peanut Butter Balls

Mr.CBB's Peanut Butter Balls

Mr.CBB’s Peanut Butter Balls

Chocolate Peanut Butter Balls have been a tradition in Mrs.CBB’s family ever since she was a little girl. She would help her grandmother make these peanut butter balls covered in chocolate, so delicate for the Christmas Holidays. When her granny no longer could make this recipe for peanut butter balls she passed it down to Mrs.CBB who has made them ever since. Now we have made them together ever since we’ve been married. We have made a few changes to granny’s recipe by adding in some green cherries and vanilla although it really is a no fail recipe.

The great thing about peanut butter balls recipes are that they are a no-bake recipe and budget friendly. So if you don’t happen to have an oven to bake and wanted or needed to bring a Homemade Christmas Treat to a party you could easily make these on the stove top. I warn you it can get a bit messy when melting chocolate for dipping the Peanut Butter Balls sometimes called buckeye balls candy.

Alternatively you can switch the recipe up and instead of peanut butter balls dipped in chocolate you could make white chocolate covered peanut butter balls instead. You could do both and they would look lovely on a tray together or gift wrapped for your mates.

How Do You Make Peanut Butter?

Well I didn’t make the peanut butter for this recipe although it is getting costly in some shops but still affordable. I remember when it $1.99 for a huge jar now it can run upwards of $4.99 or $3.99 on sale. Considering the price to make these homemade are far cheaper than if you buy them from the shop. If you wanted to make your own peanut butter because you don’t want to invest in a container you could easily buy what you need at the bulk store or make it yourself. It’s an easy inexpensive recipe to make and much healthier. We already had some jars on hand from a food study we did so we decided to use them up.  Buy the amount of roasted peanuts that you need and put them in a food processor with some peanut oil or vegetable oil, salt, and sugar and whiz away. It’s that easy. Check out the full recipe on how to make peanut butter and try it for yourself.

Directions to Make Peanut Butter Balls

In our peanut butter balls recipe we have red and green cherries, walnuts, pure vanilla, chopped fresh dates,peanut butter,butter and icing sugar. That’s it, not too many ingredients. To dip the chocolate peanut butter balls we used a fork and toothpicks and about 2 boxes of semi-sweet bakers chocolate or we have used 2 bags of Hershey milk chocolate or semi-sweet chocolate chips. It’s up to you what you like chocolate wise. We were fortunate to find the bakers semi-sweet chocolate at Dollarama in 2 different cities for only $2 compared to $3.99 and up at the shops.

Here we Go!

Peanut Butter Balls Ingredients

Peanut Butter Balls Ingredients

Ingredients:

  • 1/2 cup of red maraschino cherries chopped small
  • 1/2 cup of green maraschino cherries chopped small
  • 1/2 cup of fresh dates chopped small then soaked in water for 10 minutes then drain (if you don’t like dates elminate them)
  • 1 cup of peanut butter * yes you can use chunky if you like
  • 1 cup chopped walnuts ( make these small so bang about if you have to in a plastic zip bag)- great way to get frustrations out.. beat your nuts!
  • 1 tablespoon pure vanilla
  • 2 cups confectioners sugar also known as icing sugar
  • 4 tablespoons softened butter
  • 2 boxes of semi-sweet Bakers Chocolate or Bags of Chocolate Chips

Tools:

  • Cutting Board
  • Knife
  • Mixing Bowl
  • Metal bowl or double boiler for chocolate
  • toothpicks
  • fork
  • Parchment Paper
  • 3 Baking Sheets
  • Spatula

Preparation: Yield Approx: 36 Balls

  • Chop all of your ingredients that need to be chopped small and have them ready in bowls.
  • In your mixing bowl add the peanut butter, butter, vanilla, and icing sugar and stir until combined
Peanut Butter Balls

Peanut Butter, Icing Sugar, Butter Vanilla in bowl

  • Add in the cherries, dates and walnuts and stir again until combined
Peanut Butter Balls

All Ingredients in Mixing Bowl for Peanut Butter Balls

  • Once we make the recipe we take the bowl of ingredients and pop them into the refrigerator for about an hour to harden the mix up a bit. It makes it easier to work with when it’ s cold.
  • Take the bowl out and on parchment lined baking sheets start rolling small-medium sized balls uniform in shape. Don’t make them too big as they are meant to be bite size or two-bite peanut butter balls.
Peanut Butter Balls

Frozen Peanut Butter Balls on a Tray

  • Once you have the balls rolled and on the tray put the tray into a freezer to freeze for about 1 hour. I know seems like a lot of hours to make these and it is but it’s super easy to make and worth the effort.
Peanut Butter Ball Dipped in Chocolate

Peanut Butter Ball Dipped in Chocolate

  • Once frozen you are ready to dip. We take a few out of the freezer at a time so they are still frozen when we dip as it yields the best results for us. Drop one into the melted chocolate which you melt in a double boiler or in our case a metal bowl over a pot of boiling water. Lower the heat once the chocolate is melted and you can stream it off your spatula. You don’t want to get any water or steam into your chocolate or you risk it seizing up.
Toothpick with Chocolate Peanut Butter Balls

Toothpick with Chocolate Peanut Butter Balls

  • Drop your peanut butter ball inside the chocolate and with your fork gently pick it up (don’t stick the fork in the peanut butter ball) have the ball sit on the fork. Stick the toothpick into the top and once the toothpick is secure you can twist the peanut butter ball off with your fingers from side to side on the baking tray lined with parchment paper.

If you are thinking this is a tedious job it is, but again, worth it as you just can’t buy homemade like this.

Chocolate Peanut Butter Balls

Finished Peanut Butter Balls on Tray Filling In Gaps with Chocolate

  • Once dipped and back on the parchment  paper we use a toothpick dipped in chocolate to fill in any gaps that we may have missed and the hole where the toothpick was.
Finished Peanut Butter Balls Ready to Serve

Finished Peanut Butter Balls Ready to Serve

  • We freeze the peanut butter balls for about 2 hours or until solid. Take your balls out about 1 hour before serving to bring them to room temperature although we are known to pop them in our mouth straight out of the freezer.
Chocolate Peanut Butter Balls

Mr.CBB’s Chocolate Peanut Butter Balls

Congratulations to Jennifer Taylor for winning my Facebook Contest. When I shared my picture of my chocolate peanut butter balls I asked the fans to comment what their favourite Holiday Treat was!!

Jennifer Taylor -My favourite holiday treat is my home-made chocolate marshmallow log! It’s so yummy! ~Congrats on the 2500 fans & Thx for the contest!

That’s it my friends! I hope you give our Chocolate Peanut Butter Balls a try and let me know what you think. Next week we move on to Coconut Balls… don’t miss that Sunday Recipe. Happy Holidays from my family to yours!
-Mr.CBB

It's Not About How Much Money You Make It's How You Spend It

Mr.CBB’s Quote

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Mr.CBB’s Tomato Minestrone Soup Recipe

When the colder weather approaches soups, stews and chili are on the menu more often than not. In Mr.CBB’s Kitchen this week I have participated in the British Columbia Welfare Food Challenge by raise the rates. With this challenge you start with an empty pantry and you spend only $26 at the grocery store on foods you will eat all week. The purpose of the challenge is to get a better understanding about how challenging it can be to live on $109 a month for groceries given to welfare recipients. You can read about my journey along the way in The Grocery Game Challenge posts and What I ate the first 2 days of the challenge.

This quick homemade soup was created from my list of ingredients and I have to say it was absolutely amazing. So amazing that I couldn’t stop Mrs.CBB from stealing 3 bowls of the soup over the course of 3 days. This was such an easy minestrone soup to make.

A large pot of soup is not only easy to make but it’s a cheap way to fill you up with some healthy good food. This pot of soup used almost all the ingredients I had in my basket (I feel like I’m on that Food Network program “Chopped”). The only difference is I really only get to use what’s in my basket, no pantry to back me up. I would have loved to toss in some fennel greens to this recipe so if you have them toss away! If you really wanted to make it easy you could make this a slow cooker minestrone soup and come home to this wonderful soup after a long day at the office.

The tanginess in the soup comes from the tomato paste and the slice of lemon I tossed in after taking off the rind for another dish I was preparing. I used the juice and rind for my lemon vinaigrette to top my garden salad (really it was lettuce and carrots) don’t want to make it sound like it was full of vegetables because that was not the case. I made sure my lemon slice was good to the last drop.

I would have loved to make my Kalamata Olive bread and dip it in this soup. I would have also loved to grate fresh Parmigiano all over this soup. Can you tell I’m hungry! Give this recipe a try and please come back and tell me what you think.

Prep Time:

  • 10 minutes to chop veg and prepare water and chicken cubes
  • soak beans over night and boil them 15 minutes until tender then chill
  • cook time: 35 minutes

Tools:

  • Med Stock or Soup Pot
  • Ladle
  • Knife
  • Cutting board
  • Measuring cup
  • can opener
  • strainer for your black beans

Minestrone Soup Ingredients:

  • 6 cups of cold water
  • 4 chicken cubes
  • salt
  • pepper
  • lemon slice
  • 1 onion minced
  • 2 carrots chopped into bits
  • 2 tablespoons of tomato paste
  • 2 cups of tubetti pasta
  • 1 cup of cooked black beans ( if from dry)  (if from can just open the can)
  • 2 table spoons extra virgin olive oil
  • 1 clove of garlic minced

Procedure

  • In your stock pot add the cold water and bring it to a boil
  • Add in your chicken cubes
  • Add in the carrots, onions and garlic
  • Add in the tubetti pasta
  • Add in the tomato paste
  • Add in 1 teaspoon of salt and pepper
  • Add in the black beans
  • Add in the lemon slice
  • Mix it all up and bring to a boil then lower to medium for another 30 minutes or until the pasta is cooked
  • Take out the lemon before serving
  • Add more salt and pepper if needed for your desired taste
  • Ladle into a bowl and add a little extra virgin olive oil to the top for flavour

That’s it folks and I bet you thought this would be a difficult soup to make.In fact it is so easy it’s a great recipe to make with your children in the kitchen. You can teach them how easy it is to make a large pot of soup for a fraction of the cost of those convenience foods that cost you more than you need to spend.  If you take the time to learn new tricks in the kitchen other recipes will start flowing and before you know it they will be calling you the chef of your kitchen and people will want to be invited for dinner at your house.

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Mr.CBB’s Pumpkin Spice Pound Cake With Brown Butter Buttercream

Pumpkin was not something I grew up with in the UK as my mum never really served pumpkin pie or pumpkin anything for that matter. It wasn’t until I moved to Canada and my mother-in-law served me pumpkin cheesecake that I was first time I was introduced to the unique flavour in a dessert. Over the years I tasted pumpkin pie, pumpkin scones,pumpkin cookies, pumpkin cheesecake and pumpkin bars all of which tempted me to create my pumpkin spice pound cake recipe this Fall.

When the leaves begin to fall and the colours turn there’s something special about the Fall scenery, big bright orange pumpkins and warm Fall spices fill the air. We not only decorate the front of our house with pumpkins and corn stalks we now aim to create our own tradition for the season using this gourd-like squash better known as winter squash.

Today I present to you a recipe that I created using pumpkin purée and seasonal spices such as nutmeg, pumpkin spice, cinnamon and all-spice. I created a rich buttery homemade pumpkin spice pound cake and topped it with a brown butter pumpkin spice butter-cream. I made this in a tube pan as well as a muffin tin but you could also use a bundt pan. You can make this recipe  into pumpkin muffins simply by pouring them in a muffin tin like I did. Yield 12 Muffins.

This homemade pound cake is sweet and spicy and tastes like you are biting into a nice thick piece of traditional pumpkin pie but without the crust. If you want your pumpkin pie fix without the crust this is your cake.  It’s such a moist pound cake with the pumpkin purée you will have to stop yourself from eating more than one piece. Although the buttercream frosting lends just the right amount of sweetness you can enjoy this easy to make cake without any frosting at all.

The bright orange colour is fancy enough to serve at any Traditional Thanksgiving or Fall Season gathering with friends or family. The cost to make this cake is around $7-10 but you can’t beat that for a fresh cake made with your own 2 hands. You know what ingredients you put in and you know that it will mean more to you than any store-bought cake (that’s if you can find one like this) This would also make a lovely gift or dessert if you are off to a dinner party.

Muffin

Mr. CBB’s Pumpkin Spice Pound Cake With Brown Butter Buttercream Frosting

Tools

  • Stand mixer or bowl and
  • Can opener
  • spatula
  • Tube Cake Pan
  • measuring cups and spoons
  • knife
  • glass
  • strainer
  • Paper towel

Prep Time

  • 25 minutes

Cooking Time

  • 55 minutes – Tube Cake
  • 35 minutes -Muffins

Serves

  • 12 slices

Ingredients

  • 1/2 cup sour cream
  • 1 can of Pumpkin Purée (mine was 15 oz ED. Smith)
  • 1 cup granulated sugar
  • 1 cup of brown sugar dark and packed tight
  • 1 cup butter softened
  • 6 large eggs at room temperature
  • 1.5 tablespoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups cake flour or all-purpose flour ( I used cake flour)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1 tablespoon cinnamon for top of cake
  • 1/4 teaspoon All-spice
  • 3/4 cup of buttermilk  **Note: If you do not have buttermilk you can make a buttermilk substitute** Simply add one teaspoon of white vinegar into a measuring cup then add milk until it reaches 1 cup. You will need the extra for the buttercream. Let stand about 5-15 minutes and it should curdle and will work the same as buttermilk.

Procedure

  • Pre-heat your oven to 350 degrees
  • Grease a tube pan with some butter and dust with some flour
  • Open your can of pumpkin. You will need to drain the liquid which is easily done. Line a strainer with paper towel and set it over a bowl. Add the pumpkin purée then top with paper towel. Push down a bit to release the pumpkin liquid. Let this stand for 10 minutes of so . (Do not throw out the juice)
  • Pour the pumpkin into a bowl or stand mixer
  • Add the brown sugar, sugar and butter
  • Mix on medium speed until well blended
  • Add the eggs one at a time until they are well incorporated
  • Add in the sour cream and mix
  • Add in the pumpkin purée and the vanilla and mix
  • Measure your flour onto a piece of waxed paper and add all the spices- pumpkin, cinnamon, all-spice,nutmeg, salt,baking soda, baking powder and mix it around with a  spoon until blended
  • Starting with your flour add some into the mixer in equal parts, then the buttermilk, then the flour, buttermilk and you should end with the flour. (hold back 6 tablespoons of buttermilk for the buttercream)
  • Mix until well blended then pour into your greased and floured tube pan or greased muffin tins
  • Bake at 350 degrees for about 55 minutes or until a toothpick is inserted and comes out clean. Muffins will take around 35 minutes.
  • Cool for 15 minutes then invert onto a wire rack to cool further

Brown Butter Buttercream 

Ingredients:

  • 1/2 cup pumpkin purée juice
  • 1 cup butter at room temperature divided into half cups
  • 5 cups of powdered sugar (icing sugar)
  • 2 teaspoons of pure vanilla extract
  • 3 to 6 tablespoons of buttermilk
  • 1 tablespoon pumpkin spice

Procedure

  • In a sauce pan melt half of a cup of butter on low until it turns a brown colour. Remove from heat and cool
  • In a large bowl or mixer add the other half cup of butter and beat well then add in the brown butter and mix well.
  • Add the sugar, vanilla, pumpkin purée juice and mix.
  • Beat in the buttermilk 1 tablespoon at time until it looks like you can easily spread the buttercream

Spread the buttercream on your cooled muffins or Pumpkin spice pound cake and sprinkle with cinnamon. You can serve this with a hot cup of coffee, tea or a nice big glass of cold milk.

What recipes do you make with Pumpkin?

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Mr.CBB’s Sausage Potato Cabbage Tomato Stew

This isn’t your ordinary cabbage stew, this is the Mr. CBB’s jazzed up version. Although I used pork sausages in this recipe (that’s what we had on hand) we normally like to use a lean turkey sausage.

There are many meals on a budget that you can create that are healthy and not compromising taste, just ask my friend Bonnie who is on a journey to lose 100lbs. Bonnie creates simple healthy meals and is getting fit on a budget.

This stew is an easy frugal meal to make that is also perfect for the budget conscious college students. It’s a stew that eats like a meal especially when you crave that homemade comfort food and want to try something new in the kitchen.

You can make a big pot of this Sausage Potato Cabbage Tomato Stew and store the leftovers for a busy day when you don’t have time to cook. Who doesn’t like quick left over meals or meals you can freeze, but don’t forget to keep a freezer inventory list so you know what you have on hand.

The great thing about making a stew or pot of soup is the ways you can change it up. If you have a grocery budget for say 1,2,3,4 or more people you can make it in the biggest pot you own and it’s still cheaper than buying any canned soup, in my opinion. Since the Fall is here I like to play around with different variations of stew and soups and this stew I created for you is hearty, flavourful and hits the spot.

What is the difference between a stew and a soup?

Well soup may have a broth or cream based liquid where a stew has a gravy like texture. To be honest some times I have a hard time distinguishing between the two but I believe it can be whatever you want it to be. This recipe is what you would call a stew that eats like a soup because of  all the big chunks of vegetables and meat.

I didn’t add any thickeners to this stew as the starch from the potatoes seemed to thicken it up on its own but not so gravy like. You may prefer to thicken stew with flour, butter, cornstarch or arrowroot if you want the gravy like texture. You can simply letting the stew cook down until it thickens which is called reduction. With a stew you can toss in cuts of meat that are tougher to cook and can handle hours of  cooking in the slow cooker or in a pot. These cuts of meat make stew a top choice for low-cost frugal cooking.

I hope you will take the time this year to try some new recipes and bump up the “WOW” in your kitchen. The WOW being your family taking that first bite and saying “WOW” this is awesome. Nothing says love then some good ol’ home cooking!

What is your favourite homemade Stew or Soup?

Mr. CBB’s Sausage Potato Cabbage Tomato Stew

Tools

  • A big pot or crock-pot if you prefer on low for 8-10 hours.
  • Cutting Board
  • Peeler
  • Knife
  • Can opener
  • Ladle
  • Grater
  • Measuring Cup 2 cup and 4 cup glass
  • Measuring spoons

Prep Time

  • 30 minutes to cook sausages and chop vegetables and make the broth

Cooking Time

  • 1- 1.5 hours in the pot or 8-10 on low in a slow-cooker

Serves

  • 4-6 adults

Ingredients

  • 1/2 head of cabbage shredded
  • 1/2 cup of red wine
  • 4 cloves of garlic minced
  • 1 can of tomato paste
  • 1 Pkg of sausages (5) your choice
  • 1 Yellow Onion chopped
  • 2 carrots peeled and chopped
  • Fresh Parsley
  • 1/2 cup fresh grated Parmigiano regianno
  • 1 tbsp of Worcestershire sauce
  • 6 medium potatoes peeled and cut into uniform bite size chunks
  • 1/2 fresh lime squeezed
  • 1 tablespoon of minced fresh ginger
  • 2 table spoons of extra virgin olive oil
  • salt
  • pepper
  • 1 teaspoon of clubhouse pork seasoning
  • 2 Bay leaf
  • 4 cups of water
  • 4 knorr chicken bouillon cubes

Procedure

  • Peel and chop all your vegetables so they are ready so your cabbage, carrots, onions, potatoes, garlic, fresh ginger

  • Boil 4 cups of water and pour over your 4 chicken cubes in your 4 cup measuring cup.

  • To the chicken broth add the entire can of tomato paste while the broth is hot and stir

  • Chop up your sausages into bite size chunks and sauté in 2 tablespoons of extra virgin olive oil, and 1 teaspoon of pork seasoning, minced garlic, ginger
  • Once the sausages are browned add in the onions and stir on med heat for 2 minutes until they are translucent

  • Add in the carrots and the cabbage and stir until it wilts about 3-5 minutes
  • Add in the chicken broth mixture with the tomato paste
  • Add in your potatoes and stir

  • Add in the 2 bay leafs and the worchestershire sauce
  • Add in salt and pepper to taste

  • Add in the lime juice  and stir

  • Add in the red wine and stir

  • Simmer on medium heat for about 1-1.5 hours or until the potatoes are tender and the flavours all come together.
  • Stir often and check flavour
  • Remove bay leaf before serving
  • Chop fresh parsley
  • Fill a bowl, top with parsley and freshly grated cheese
  • Enjoy!

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