The Rural Voice, 2000-01, Page 403 cloves garlic. minced
8 oz (250 g) fresh mushrooms. cut
in half
2 tbsp (25 mL) all-purpose flour
1 1/2 cups (625 mL) turkey or
chicken broth
1/2 tsp (2 mL) each dried thyme
and sage
salt and pepper
4.cups (I L) coarsely chopped
cooked turkey
2 cups (500.mL) cooked quartered
red potatoes
2 cups (500 mL) cooked. diced
carrots
1 cup (250 mL) cooked. sliced
parsnips
I can (19 oz/540 mL) white pea
(navy) beans. drained and rinsed
1 cup (250 mL) green peas (frozen
or leftover)
In large deep skillet or shallow
casserole. heat oil over medium heat.
Add onion. garlic, and mushrooms;
cook for 7 minutes. stirring often. •
Sprinkle with flour; cook stirring 1
min. Stir in broth, thyme, sage and
salt and pepper to taste; bring to boil.
stirring. Reduce heat; add turkey,
potatoes. carrots, parsnips, beans and
peas: heat through.
TUSCANY VEGETABLE AND
BREAD SOUP
1/4 cup (50 mL) olive oil
I large onion. chopped
3 cloves garlic, minced
3 cups (750 mL) coarsely chopped
cabbage
2 cups (500 mL) each diced carrots
and peeled potatoes
6 cups (1.5 L) beef broth
I can (28 oz/796 mL) tomatoes
2 1/2 tsp (12 mL) each dried thyme
and basil
1/4 tsp (1 mLipepper
1 can (19oz/540 mL), white pea,
navy or kidney beans. drained
1/2 cup (125 mL) chopped fresh
parsley (optional)
salt
8 thick slices day-old Italian bread,
cut in half
1/8 cup (125 mL) grated parmesan
cheese
In large saucepan, heat 3 tbsp (45
mL) oil over medium heat; cook
onion and garlic, stirring for 2-3 min.
Add cabbage, carrots and potatoes;
cook, stirring about 5 min. to soften
slightly. Add broth, tomatoes
(breaking up with spoon), thyme,
36 THE RURAL VOICE
basil and pepper: bring to boil. Cover.
reduce heat and simmer for 30 min.
or until vegetables are tender.
Stir in beans and parsley; heat until
hot. Season with salt to taste. Drizzle
remaining oil on bread: sprinkle with
cheese. Broil until lightly browned.
Serve soup in large bowls topped
with cheese toasts or refrigerate for
baked version below.
Baked:
Prepared soup may be refrigerated
for 1-2 days and then poured into two
I3x9-inch (3.5 L) baking dishes. Top
with layer of bread; drizzle with oil
and sprinkle with cheese. Cover and
bake in 350°F (l80°C) oven for 45
minutes. If refrigerated; uncover and
bake for 20 min. or until hot and
browned.
FISH AND POTATO STEW
1 clove garlic, minced
2 tbsp (25 mL) olive oil
5 medium potatoes, peeled and
sliced. I/4 inch thick
2 vegetable bouillon cubes,
crumbled
2 cups (500 mL) hot water
1 tbsp (15 mL) chopped fresh
parsley
1/4 tsp (1 mL) sweet basil
1 lb (500 g) haddock filets
1 small onion, chopped
I carrot. grated
salt and pepper to taste
In a large saucepan over medium
heat saute garlic in oil until softened.
Add potatoes and stir until potatoes
are coated. Crumble bouillon cubes
into water. Pour over potatoes and
simmer until potatoes are tender crisp
— about 10 minutes. Add parsley and
basil.
Cut haddock into 2" cubes. Place
on potato mixture; top with onion and
carrot. Add salt and pepper to taste.
Simmer for approximately 20
minutes or until potatoes are tender.
SPICY VEGGIE PASTA SOUP
1 tbsp (15 mL) margarine
l celery stalk, chopped
2 medium carrots, peeled and
chopped
1 large onion, chopped
3 cloves garlic, minced
6 I/2 cups (1.625 L) water
5 chicken bouillon cubes, crumbled
I can (16 oz/455 mL) red kidney
deans, drained
1 cup (250 mL) stewed tomatoes
1 tsp (5 mL) rosemary .
1 tsp (5 mL) basil •
1/4 tsp. (I mL) red pepper flakes
1/4 tsp (I mL) sage
1 cup (250 mL) broken spaghetti or
other pasta
salt and pepper to taste
In a Targe saucepan melt margarine.
Add celery, carrots, onion and garlic.
Cook and stir on medium high heat
until tender. Add water; bouillon
cubes, beans, tomatoes and herbs.
Simmer one hour, stirring
occasionally. Add pasta and simmer
until it is 'al dente' (pasta is tender,
yet firm). Season with salt and pepper
to taste.
TURKEY POT PIE WITH TEA
BISCUIT CRUST
2 medium potatoes, peeled and
cubed
2 medium carrots. peeled and sliced
1 large onion, chopped
1/4 cup (50 mL) chicken broth
2 cups (500 mL) cubed cooked
turkey or chicken
1 cup (250 mL) quartered mushrooms
1 cup (250 mL) frozen green peas,
thawed
I can (10 oz/284 mL) cream of
chicken soup (or celery, mushroom or
potato)
1/4 tsp (1 mL) dried thyme leaves
pinch black pepper
1 1/2 cups (375 mL) tea biscuit mix
2 tbsp (25 mL) chopped fresh
parsley (or 1 tbsp /15 mL dried)
1/3 cup (75 mL) milk
In 8 cup (2 L) round microwavable.
heatproof casserole, combine
potatoes, carrots, onion and chicken
broth. Cover and microwave at High '
for 10-12 minutes or until vegetables
are almost tender, stirring twice
during cooking. Stir in turkey,
mushrooms, peas, soup, thyme and
pepper until evenly combined,
smoothing top. Set aside.
In small bowl, combine biscuit mix
and parsley; stir in just enough milk
to make a soft sticky dough. Turn out
onto floured surface and knead 6-8
times. Roll or pat into circles to fit
casserole. Place dough on filling
(Don't worry if it falls apart, just pat
together). Cut a few steam slits in
topping.
Bake in preheated 400°F (200°C)
oven until top is golden brown and
filling is bubbly, 20-25 minutes. Let
stand 5 min. before serving.0