The Rural Voice, 2001-02, Page 33RURAL LIVING
Hearty fare provides warm comfort in winter
Selected by Bonnie Gropp
Foods that stick to your ribs help to
take the chill out of cold winter days.
Rich stews, soups chock full of a
hearty array of vegetables, or warm,
thick puddings are not only nutritious
meals but offerings that chase away
the chills. Perfect for after
snowmobiling, skiing, or as a quiet
dinner by the fire.
SPICY CHICKEN AND
SQUASH STEW
2 tbsp (25 mL) paprika
1 tsp (5 mL) each dried thyme and
dry mustard
1/2 tsp (2 mL) each cayenne and
ground cloves
1/4 tsp (1 mL) each salt and
pepper
4 chicken legs, separated into
thighs and drumsticks
1 tbsp (15 mL) vegetable oil
2 onions, sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced fresh
gingerroot or (1 tsp/5 mL)
powdered ginger)
1 can (14 oz/398 mL) tomatoes,
chopped
2 tbsp (25 mL) each packed
brown sugar and soy sauce
1 butternut squash, peeled and
coarsely cubed (7 cups/1.75 L)
1 tbsp (15 mL) cornstarch
chopped fresh parsley
In large bowl, combine paprika,
thyme, mustard, cayenne, cloves, salt
and pepper; add chicken and roll to
coat well. In large deep skillet or
shallow saucepan, heat oil over
medium heat; brown chicken well, in
batches, removing to plate.
Pour off all but 2 tbsp (25 mL)
drippings from pan. Add onions,
garlic, ginger and any remaining
spices in bowl; cook, stirring for 5
minutes. Stir in tomatoes, 1/2 cup
(125 mL) water, brown sugar and soy
sauce. Bring to boil, scraping up any
brown bits from bottom of pan.
Return chicken and any juices to
pan; add squash. Reduce heat, cover
and simmer for about 35 minutes or
until squash is tender and juices run
i
This delicious Borscht soup gets a home-grown taste as it's packed with a hearty
array of winter vegetables.
clear when chicken thigh is pierced.
Dissolve cornstarch in 2 tbsp (25
mL) cold water; stir into stew and
cook, stirring, until thickened. Taste
and add more salt and pepper if
needed. Serve sprinkled with parsley.
ONTARIO BORSCHT
2 tbsp (25 mL) butter
6 beets, peeled and shredded
4 leeks, chopped
2 cups (500 mL) sliced
mushrooms
2 carrots, shredded
2 cloves garlic, minced
1 onion, chopped
1 white turnip, peeled and
shredded
1 stalk celery, chopped
1 potato, peeled and chopped
2 bay leaves
7 cups (1.75 L) beef or vegetable
broth
2 tbsp (25 mL) tomato paste
2 cups (500 mL) shredded cabbage
1 can (19 oz/540 mL) white
kidney beans, drained and rinsed
3 tbsp (50 mL) red wine vinegar
l tsp (5 mL) granulated sugar
salt and pepper
sour cream and snipped chives or
green onion tops
In large saucepan, melt butter over
medium heat. Add beets, leeks,
mushrooms, carrots, garlic, onion,
white turnip, celery, potato and bay
leaves; cook, stirring occasionally for
20 minutes.
Stir in broth and tomato paste.
Bring to simmer and simmer gently
for 10 minutes. Stir in cabbage and
beans; cook for 5 minutes.
Season with vinegar, sugar and
salt and pepper to taste, adding more
vinegar and sugar if needed. (There
should be a nice sweet and sour
balance.)
Discard bay leaves. Place dollop
of sour cream and sprinkle chives on
each serving.
WINTER VEGETABLE SOUP
1 onion, chopped
2 carrots, peeled and diced
2 beets, peeled and diced
2 cloves garlic, minced
5 cups (1.25 L) vegetable or
chicken broth
3 medium parsnips, peeled and
diced
3 cups (750 mL) chopped green
cabbage
FEBRUARY 2001 29