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Rural Living
Cook up variety with versatile vegetable
Selected by Bonnie Gropp
When it comes to corn, all it takes is
a little butter and salt for one of the
greatest tastes there is. Yet, this
versatile vegetable can be great
served up in everything from salads
to soups.
BROILED TOMATO, CORN
AND BLACK BEAN CHOWDER
2 lbs (1 kg) tomatoes
1 onion, chopped
1 tbsp (15 mL) vegetable oil
3 cups (750 mL) chicken stock or
water
2 cups (500 mL) sweet corn
kernels (2 or 3 ears)
1 can (10 ozJ540 mL) black beans,
drained and rinsed
1 1/2 tsp (7 mL) ground cumin
1 tsp (5 mL) each salt and dried
oregano
pinch cayenne pepper
1/4 cup (50 mL) chopped fresh
coriander
Remove tomato stems. Place
tomatoes in single layer on baking
sheet; broil as close as possible to
element for about 10 minutes, turning
once or until skin is blistered and
blackened. Let cool enough to
handle; remove skins and chop
coarsely.
In large saucepan, cook onion in
oil over medium heat until softened,
about 3 minutes. Stir in stock,
chopped tomatoes, corn, beans,
cumin, salt, oregano and cayenne;
bring to boil. Reduce heat, cover And
simmer for 15 minutes. Stir in
coriander and serve.
Microwave directions: Broil and
chop tomatoes as directed above. In
12 -cup (3 L) microwaveable casserole,
combine onion and oil; microwave,
uncovered on High for 2 to 4 minutes
or until onion is softened. Stir in
stock, corn, tomatoes, beans and
seasonings, except coriander.
Cover with lid or vented plastic
wrap; microwave on High for 12 to
16 minutes, stirring once. Stir in
coriander.
CHICKEN AND VEGETABLE
• MAIN -COURSE CHOWDER
1 tbsp (15 mL) olive oil
Argentinean Garlic Chicken with corn, tomato and parsley sauce — This easy and
colourful dish is even good cold the next day — so plan for leftovers. For Chilean
flavours, substitute cilantro for parsley; for Peruvian, use basil instead.
1 onion, coarsely chopped
2 stalks celery, cut into 1/2 inch (1
cm) slices
2 carrots, coarsely chopped
1 clove garlic, minced
1 tsp (5 mL) chopped fresh
gingerroot
8 cups (2 L) chicken stock or
water
1 Ib (500 g) boneless, skinless
chicken breasts
1 cup (250 mL) cauliflower florets
1 cup (250 mL) broccoli florets
1 cup (250 mL) corn niblets
2 cups (500 mL) cooked egg
noodles, cut in 4 inch. (10 cm)
pieces
2 tbsp (25 mL) soy sauce
1/2 tsp (2 mL) Asian sesame oil
1 cup (250 mL) chopped fresh
spinach
3 green onions, chopped
salt and pepper
In large saucepan or Dutch oven,
heat oil; cook onion, celery, carrots,
garlic and gingerroot until tender,
about 5 minutes. Add chicken stock
and bring to boil. Add chicken
breasts; reduce heat and simmer
gently 15 minutes. Add cauliflower,
broccoli, corn and noodles; cook 5
minutes. Add soy sauce, sesame oil,
spinach and green onions; cook until
heated through and spinach has just
wilted.
Taste and adjust seasoning if
necessary with salt and pepper.
Remove each chicken breast and slice
into approximately 4 pieces; return to
soup. Serve soup in wide shallow
bowls.
FIRE -ROASTED TOMATO AND
CORN SALAD
1 cup (250 mL) crumbled feta
cheese
1/4 cup (50 rnL) each basil,
parsley and mint, chopped
3 tbsp (45 mL) red wine vinegar
1 tbsp (15 mL) minced garlic
4 green onions, sliced
3 tbsp (45 mL) olive oil
1 cup (250 rnL) couscous
1 cup (250 mL) hot water, chicken
or vegetable stock
3 tbsp (45 mL) capers or diced
sour pickles
3 medium tomatoes, halved
horizontally
3 ears corn, husked and blanched
until tender -crisp.
In large bowl, combine feta, basil,
parsley, mint, vinegar, garlic and
green onions; mix in oil. Set aside.
AUGUST 2006 41