The Rural Voice, 2001-11, Page 261/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 cups (500 mL) shredded medium
cheddar cheese
In large saucepan, melt butter over
medium-high heat; add celery and
onion and cook 3 minutes.
Add broth, broccoli, cauliflower
and carrots; bring to boil. Reduce
heat, cover and cook 10 minutes or
until vegetables are tender. Add milk
and heat slowly.
Combine, flour, water, salt and
pepper. Gradually add to soup,
stirring constantly; cook until smooth
and thickened, about 5 minutes.
Add cheese and heat until cheese has
melted.
PANTRY SEAFOOD CHOWDER
I can (5 oz/142 g ) clams
1 tsp (5 mL) vegetable oil
l medium onion, chopped
I large potato, peeled and diced
1 pkg (400 g) frozen fish fillets,
partially thawed and cut into bite -
size pieces
1 can (10 oz/284 mL) cream -style
corn
1 can (385 mL) light or 2%
evaporated milk
salt and pepper
Drain clams, reserving liquid in
measuring cup; set clams aside. Add
enough water to clam liquid to make
1 cup (250 mL); set aside.
In large heavy saucepan, heat oil
over medium-high heat; cook onion,
stirring until softened. Add reserved
clam liquid and potato; bring to boil.
Reduce heat and simmer for 5
minutes or until potato is just cooked.
Add fish, corn and evaporated
milk; cook, stirring over medium heat
for 6-7 minutes or until fish flakes
easily when tested with fork. Stir in
clams. Add salt and pepper to taste.
SPICY LENTIL SOUP
2 tsp (10 mL) olive oil
2 onions, chopped
3 cloves garlic, finely chopped
2 tsp (10 mL) ground cumin
1/2 tsp (2 mL) each paprika and
cayenne pepper
2 tbsp (25 mL) all-purpose flour
7 cups (1.75 L) chicken broth
1 1/2 cups (375 mL) dry red
lentils, rinsed
2 tbsp (25 mL) tomato paste
1 bay leaf
1 can (385 mL) evaporated skim
24 THE RURAL VOICE
milk
salt and pepper
chopped fresh cilantro
In large heavy saucepan or Dutch
oven, heat oil over medium-high
heat. Add onions and garlic; cook
stirring occasionally, until softened.
Stir in cumin, paprika, and cayenne;
cook and stir 1 minute. Blend in flour
until moistened.
Stir in broth, lentils, tomato paste
and bay leaf. Cover and bring to boil.
stirring occasionally. Reduce heat
and simmer for 25 to 30 minutes or
until lentils are tender. Discard bay
leaf.
Pour half the soup into blender or
food processor container; blend until
smooth. Return to saucepan; stir in
evaporated milk and simmer 5
minutes longer or until hot. Add salt
and pepper to taste. Garnish with
cilantro.
NIPPY APPLE CHEDDAR SOUP
2 tbsp (25 mL) butter
4 apples, peeled and chopped
(about 4 cups/1L)
2 carrots, chopped
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) finely minced
gingerroot
1 tsp (5 mL) each curry and dry
mustard powder
2 cups (500 mL) each chicken
broth and apple cider
salt and cayenne pepper
1 cup (250 mL) shredded old
cheddar cheese
In large saucepan, melt butter over
medium heat. Add apples, carrots,
onion, garlic, gingerroot, curry
powder and dry mustard; cook
stirring occasionally for 5-7 minutes
or until onion begins to soften.
Add broth and apple cider, bring
to boil. Reduce heat and simmer,
partially covered for 15-20 minutes
or until vegetables are very tender.
In food processor or blender,
puree until smooth. Season with salt
and cayenne pepper to taste.
Ladle into 4 bowls. Sprinkle each
serving with 1/4 cup (50 mL) cheddar
cheese.
EASY CHICKEN
VEGETABLE SOUP
1 tsp (5 mL) vegetable oil
3 cups assorted chopped
vegetables, fresh or frozen
(broccoli, carrots, cauliflower,
celery, corn niblets, onion, red
pepper, zucchini)
6 cubes low fat chicken bouillon
6 cups (1.5 L) boiling water
1/2 cup (125 mL) small pasta
salt and pepper to taste
1/2 tsp (2 mL) parsley leaves
In large saucepan, heat vegetable
oil over medium-high heat. Add
vegetables and stir -fry 3-5 minutes.
Add prepared low fat chicken
bouillon and bring to a boil. Stir in
pasta. Reduce heat to medium and
gently boil 8-10 minutes or until
pasta is tender.
Season with salt and pepper to
taste and sprinkle with parsley leaves.
MEXICAN SQUASH SOUP
1/2 cup (125 mL) each pine nuts
and walnut halves
2 tbsp (25 mL) vegetable oil
2 onions, chopped
2 cloves garlic, minced
4 cups (1 L) diced (1/2-inch/1 cm)
peeled winter squash
2 tsp (10 mL) ground cumin
1/2 tsp (2 mL) each dried
oregano and hot pepper flakes
7 cups (1.75 L) chicken or
vegetable broth
3 cups (750 mL) frozen corn kernels
salt and pepper
1/2 cup (125 mL) fresh coriander
sprigs
1 tomato, diced
2 cups (500 mL) shredded
Monterey Jack or cheddar cheese
2 jalapeno peppers, diced (optional)
1 avocado, peeled, pitted and
diced
In large saucepan over medium
heat, toast pine huts and walnuts until
fragrant, about 2 minutes. Set aside in
small serving bowl.
Heat oil in pan; cook onions and
garlic for 5 minutes, stirring
occasionally. Stir in squash; cook 1
minute, stirring. Stir in cumin,
dregano and hot pepper flakes. Add
broth and bring to boil, reduce
heat, cover and simmer for 5-10
minutes or until squash is tender
when pierced. Stir in corn; cook for 5
minutes. Season with salt and pepper
to taste.
Sprinkle each serving with
coriander sprigs and tomato. Pass
toasted nuts, jalapeno peppers and
avocado in separate serving bowls, as
toppings.0