I am not going to be original and I’ll start my blog post with this… Wow, I can’t believe it’s 2016 already! As I mentioned in my previous post, New Year’s Eve is my version of Christmas.
It was a nice and cozy day. I spent it cooking, setting up the table, tidying up a bit, watching my favourite New Year’s Eve movie, and listening to some old songs from my childhood. It even snowed!
My mom and grandma came over at 11 pm. We had a lovely dinner with lots of appetizers and a mix of Canadian and Russian food. I made a huge pan of lamb chops, which I marinated with mustard and rosemary, then seared for a few minutes earlier in the day, and roasted to a perfect medium a bit before midnight.
We then streamed New York countdown which I am almost positive was one minute behind. And then we opened presents! It was a lovely day and I am glad I had my grandma and my mom there.
I don’t believe in New Year’s resolutions, and the one time I made a resolution, I wasn’t able to keep it. So, this year there will be no big decisions, no big epiphanies.
There are a few things I’d like to focus on this year for the blog. I’d like to work with more brands. That would be really cool. I also would like to do more videos, which I conveniently started experimenting with last year (wow, I still can’t believe that I refer to 2015 as last year).
I also would like to eat healthier, but that’s something that I try and do all throughout the year. This post actually combines two of my non-resolutions: healthy food and videos.
When we went to the Azores islands, we had a fish soup at some restaurant one night. It was made with a few kinds of fresh local fish, potatoes, onions, and carrots. It was rich, flavourful, yet light.
And although it was made with fresh fish, it really reminded me of a soup from my childhood that my mom used to make – Canned Salmon Soup. It’s one of the first recipes that I made when I started to live on my own in University.
It’s so simple and quick that I never even thought of adding it to my blog. But today this is precisely why I am posting it. Not only it’s easy, quick, and has few ingredients, but it’s also very affordable.
How to make Canned Salmon Soup
Start with a couple of peeled potatoes, chop them into 1-2 inch pieces and add to a pot of water. Add some stock powder, peppercorns, bay leaves, and a can of salmon with all the liquid. Bring to boil and simmer until potatoes are cooked.
Meanwhile dice an onion, grate a carrot and sauté both in a little bit of oil for about 10 minutes until the mixture is soft and lightly golden.
A few minutes before the potatoes are ready add the onion-carrot mixture. Sprinkle with some chopped herbs, pepper, salt and serve.
I don’t know if cooking onion and carrot separately from the soup is Russian or just the way my mom used to make soups, but I love doing that more than cooking the vegetables in the soup from the beginning.
Now, for my video non-resolution I created a Stop Motion Video of making of this soup! This particular fish soup took me about two (2!!) hours to make as I took almost 200 (!!!) photos for the video.
First, I feel super excited about it. Second, I feel stupid since I embarked on this project without even doing a tiny test. Third, I am amazed that it worked from the first try.
In recap, for this 37 seconds stop motion video I spent about 2 hours photographing, and about 1.5-2 hours editing photos in Lightroom, exporting, importing, combining them in iMovie, searching for music, and editing. Yes, I have no life!
Quick, Easy, and Affordable Canned Salmon Soup
- 2 large potatoes
- 6 cups vegetable or chicken stock or water
- 3 bay leaves
- 10 peppercorns
- 1 can salmon 213 g
- 1 tablespoon vegetable oil
- 1 onion
- 1 carrot
- 2 tablespoons chopped parsley or dill (optional)
- Open a can of salmon and lightly break pieces with a fork.
- Peel and chop potatoes into 1-2 inch pieces.
- Add chopped potatoes to a pot of water or stock.
- Add bay leaves, peppercorns, and can of salmon with all the liquid.
- Bring to boil, reduce heat and simmer for 10-15 minutes until potatoes are almost cooked.
- Meanwhile, finely dice the onion and grate the carrot.
- Heat oil in a pan and cook onion and carrot together for about 10 minutes on medium-low heat until vegetables are soft and turn light golden colour.
- Add cooked onion and carrot to the pot and cook for another 2-3 minutes.
- Add salt and pepper as needed.
- Sprinkle with chopped herbs if using and serve.
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