The Rural Voice, 1993-03, Page 40Veggies, fruits add dash to winter meals
Rural
Livin
For the distinctive country life
Quick Skillet Chicken and Carrot Fricassee — hot dinner for a cold evening.
Spring is just around the corner,
but there's still a great deal of time
before we can anticipate the fresh
bounty of our summer gardens.
However, even in the depths of
winter, there is an abundance of
quality fruits and vegetables from
which we can choose. Recipes using
apples, beans, beets, cabbage,
carrots, greenhouse cucumbers and
tomatoes, mushrooms, onions,
parsnips, potatoes or rutabagas give
us sumptuous variety and un-
beatable taste.
QUICK SKILLET CHICKEN
AND CARROT FRICASSEE
4 boneless skinless chicken breasts
2 tbsp (25 ml) butter
salt and pepper
4 carrots, thinly sliced
6 large mushrooms, quartered
2 tbsp (25 ml) minced onion
1 clove garlic, minced
36 THE RURAL VOICE
1/4 tsp (1 ml) each dried thyme
and rosemary
1 cup (250 ml) chicken stock
1 tbsp (15 ml) cornstarch
1/2 cup (125 ml) plain low fat
yogurt
1 cup (250 ml) frozen green peas
Pound chicken to flatten slightly.
In large heavy skillet, melt butter
over medium high heat; cook chicken
until browned on both sides, 3 to 4
min., sprinkling lightly with salt and
pepper. Remove to warm platter.
Reduce heat to medium; cook
carrots, mushrooms, onion, garlic,
thyme and rosemary for 5 min.,
stirring often.
Add stock to pan; bring to boil,
scraping up any brown bits. Stir
cornstarch into yogurt and add to pan.
Place chicken and any juices on top;
cover and cook over low heat for 8
min. or until chicken is no longer
pink inside and carrots are tender.
Sprinkle with peas; cover and heat
through for 2 min. Serves 3 to 4.
CABBAGE ROLL ROLL -UPS
1 lb (500 g) lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 1/4 cups (300 ml) beef stock
4 cups (1 1) shredded cabbage
1 carrot, grated
1 tbsp (15 ml) Worcestershire
sauce
1/4 tsp (1 ml) each salt and pepper
1 can (28 oz/796 ml) tomato
sauce
1/4 cup (50 ml) cider vinegar
2 tbsp (25 ml) firmly packed
brown sugar
1/4 cup (50 ml) raisins
12 lasagna noodles
2 tbsp (25 ml) chopped parsley
(optional)
In large skillet over medium high
heat, cook beef, onion and garlic for
5 min., stirring to break up meat. Stir
in 1/4 cup (50 ml) beef stock,
cabbage, carrot, 1 tsp (5 ml)
Worcestershire sauce, salt and
pepper; cover and cook for 7 min.,
adding a dash of water, if necessary.