Chef On Da Go

10/17/2024

Tuscan Spicy Bean Soup
Ingredients:

1 liter vegetable broth
1 can black beans, drained and rinsed
1 can haricot beans, drained and rinsed
1 can white beans, drained and rinsed
1 can lentils, drained and rinsed
2 cups fresh green beans sliced
1 yellow onion, diced
4 cups diced yellow zucchini
4 cups sliced yellow sweet peppers
3 cups diced green tomatoes
3 cloves garlic, minced
1 tsp chili powder
2 tsp onion powder
2 tsp taco seasoning
1–5 tsp Mexican hot sauce (to taste)
Instructions:

In a large pot, bring the vegetable broth to a boil.
Add the black beans, haricot beans, white beans, lentils, diced onion, zucchini, sweet peppers, green tomatoes, and minced garlic to the pot.

Stir in the chili powder, onion powder, taco seasoning, and hot sauce.
Reduce the heat to a simmer and cook for about 10 minutes, or until the beans are tender and the flavors meld.
Adjust seasoning and spice level as desired.
Serving Suggestion: Enjoy this warming and filling soup on its own or with crusty bread. Perfect for fall!

10/11/2024

Son's of Apple and Pepper's Grandmother Soup

Ingredients:
Local Apples: 4 cups, diced
Celery: 4 cups, chopped
Sweet Peppers: 4 cups (mix of red, yellow, and green), chopped
Yellow Tomatoes: 2 cups, chopped
Red Tomatoes: 2 cups, chopped
Zucchini: 4 cups, sliced
Carrot: 1 cup, diced
Cabbage: 1 cup, shredded
Broccoli Strings: 1 cup
Fresh Oregano: 1/2 cup, chopped
Fresh Basil: 1/2 cup, chopped
Garlic: 4 cloves, minced
Cinnamon: 2 tsp
Curry Powder: 1 tsp
Paprika: 2 tsp
Dried Basil: 1 tsp
Onion Powder: 1 tsp
Himalayan Salt: 2 tsp (or to taste)
Green Chillies Paste: 2 tsp
Vegetable Broth: 8 cups
Yogurt: for serving
Instructions:
Prepare the Vegetables:

In a large pot, heat a splash of olive oil over medium heat.
Add the diced apples, celery, sweet peppers, yellow tomatoes, red tomatoes, carrots, cabbage, and broccoli strings.
Sprinkle in the cinnamon, curry powder, paprika, dried basil, onion powder, and Himalayan salt. Stir to coat the vegetables in the spices.
Cook the Vegetables:

Sauté the mixture for about 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
Add Broth:

Pour in the vegetable broth and bring the mixture to a boil.
Add Zucchini:

Once boiling, reduce the heat and add the sliced zucchini.
Cover the pot and let it simmer for 2 to 4 minutes, or until the zucchini is tender.
Finish and Serve:

Stir in the fresh oregano, fresh basil, and green chillies paste.
Adjust seasoning if necessary.
Serve hot with a dollop of yogurt on top.
Enjoy this comforting and flavorful soup!

10/11/2024

If you know , you know...

10/11/2024

Son of Apple and Pepper's Grandmother's medley Soup.

10/10/2024

10/10/2024

Mercedes Benz Batman edition

10/10/2024

For people on the go. We have you

10/10/2024

Parson's Honey cinnamon Vegetable Medley Soup.

10/10/2024

Parson Honey Vegetable soup

Garden fresh vegetables medley.

4 cups diced zucchini
2 cups diced white onions
4 cups sliced yellow sweet peppers
2 cups red peppers
3 cups green beans

4 garlic cloves smashed
2 tsp cinnamon
1 tsp paprika
2 tsp garlic salt ( only salt added)
4 tsp chopped fresh basil
1/4 lemon with peel

4 cups mixed Roma and cherry tomatoes
1 cup yellow tomatoes
2 tsp of parsons honey

Combine dry spices and lemon and garlic first using 1 tsp coconut oil

Then add 8 cups water to bring to boil.
Add vegetable medley to broth and boil for 4 mins.

Reduce heat and simmer for 10 mins.

Serve hot and enjoy this fall soup simple recipe.

10/09/2024

Lavender rosemary Gouda , Feta on a bed of locally sourced greens and vegetables. Drizzled with a local favorite Diamonds' dressing.

10/09/2024

CHEFondago Soup Club in Osoyoos, BC, is dedicated to crafting delicious, wholesome soups using only the freshest, locally sourced ingredients. Our commitment to sustainability extends beyond our recipes, as we package our soups in reusable, food-safe containers to minimize waste. We take pride in supporting local farmers and honoring the land we love by embracing eco-friendly practices. At CHEFondago, our passion for soup is matched by our devotion to protecting the environment and promoting a sustainable future. Join us in celebrating the bounty of Osoyoos with every nourishing bowl.

10/09/2024

Crock Pot Crack Potato Soup

Who’s ready for a bowl of comfort? This Crock Pot Crack Potato Soup is creamy, cheesy, and full of flavor! 🧀🥓🥔 Perfect for a cozy dinner!

Ingredients:

6 cups diced potatoes, peeled
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1 packet ranch seasoning mix
4 cups chicken or vegetable broth
1 cup heavy cream (or half-and-half for a lighter version)
Salt and pepper to taste
Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives

Directions:

Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces to ensure uniform cooking.
Layer the Ingredients: In the crock pot, place the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheese and crumbled bacon on top.
Add the Broth: Pour the chicken or vegetable broth over the layered ingredients, ensuring that the liquid just covers them.
Cook the Soup: Cover the crock pot and set it to cook on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easily mashed.
Add Cream and Season: Once the potatoes are cooked, stir in the heavy cream. Season with salt and pepper to taste. For a smoother soup, you can use an immersion blender to puree the soup to your desired consistency.
Serve: Ladle the hot soup into bowls. Garnish with extra cheese, bacon bits, and chopped green onions or chives, if desired.

Prep Time: 15 minutes | Cooking Time: 7-8 hours | Total Time: 7 hours 15 minutes | Kcal: 400 kcal per serving | Servings: 8

06/23/2024

We are back for the season

12/12/2023

Welcome to the vibrant realm of affiliate marketing within the culinary domain, where expertise in kitchen products converges with the artistry of a seasoned chef. With over three decades of culinary mastery, I've traversed the intricacies of kitchen equipment, delving deep into their functionalities, nuances, and indispensability in creating gastronomic wonders. As a connoisseur of culinary tools, I aim to navigate and guide enthusiasts and professionals alike through an array of handpicked, top-tier kitchen products, employing my wealth of experience to curate a meticulously crafted selection tailored for every cooking aspiration. Join me on this culinary odyssey as we explore the world of kitchen gadgets, utensils, and appliances, transforming the cooking experience into an inspired and seamless culinary journey.
Chef Vandal