LET’S GET COOKING!
Continuing in the fresh vegetable vein, this week, what with the fall harvest still underway, we’ll start with a hearty vegetable soup, and then we’ll work on an old favourite of mine, chicken breast with apple and cider. Now, let’s get cooking!
Here’s a recipe that comes from an old magazine clipping in Helen’s recipe box. We usually make this soup once or twice in late summer or early fall when there is an abundance of fresh vegetables available. The grated parmesan cheese topping gives the soup an Italian flavour. Don’t leave it out. Now, let’s get cooking! Ingredients 1/ 2 cup olive oil, or just enough to cover the bottom of your soup pot 1 large onion, diced 2 large carrots, diced 2 medium potatoes, peeled and diced 1/ 2 pound green beans, cut into one- inch pieces 4 cups water 1/ 2 small head cabbage, shredded 1/ 2 10-ounce bag spinach, coarsely shredded
6 medium tomatoes, peeled and chopped 2 medium zucchini, diced 4 beef-or chicken-flavour bouillon cubes 1 tsp. salt, and pepper to taste 1 19-oz. can white kidney beans, drained
1 19-oz. can red kidney beans, drained
Grated parmesan cheese Pour oil into an 8quart soup pot or Dutch oven. Heat on medium. When oil is hot cook onion, carrots, celery, potatoes and green beans until vegetables are lightly browned, about 20 minutes, stirring occasionally. Add water, cabbage, spinach, zucchini, bouillon, salt and pepper. Over high heat, bring to a boil. Reduce heat to low; cover; simmer 40 minutes or until vegetables are very tender, stirring occasionally. Stir in white and red kidney beans; cook 15 minutes longer or until soup is slightly thickened. Remove soup from heat and allow to cool and set for 10 to 15 minutes. Serve by the bowlful, with parmesan cheese to sprinkle on top, and crusty bread. It makes a meal.
Chicken Breasts with Apples and Cider
This is another recipe from Helen’s collection. She likes to make it and l like to eat it. So I suggest it whenever we’re having company and she’s doing the cooking. I submitted this recipe to Seaway News Cooking Tymes back in 1996 and it took first place in the main course category. Ingredients 2 Tbsp. butter 2 cooking apples; peeled, cored and cut into rings 4 skinless, boneless chicken breasts 1/ 4 cup all-purpose flour salt and ground pepper 1 Tbsp. oil 2 shallots, finely chopped 1/ 2 cup apple cider or white wine 1/ 2 cup chicken stock 1/ 3 to 1/ 2 cup heavy cream 1 Tbsp. Dijon mustard
2 Tbsp. finely chopped parsley or chives
In a large heavy pan, melt one tablespoon butter and sauté apple slices until lightly browned, about three minutes. Remove from fry pan and set aside. Dredge chicken in flour seasoned with salt and pepper; shake off excess. Add remaining butter and oil to frypan and heat over medium-high heat. Brown chicken on both sides until just cooked through. Remove from pan and keep warm.
Add shallots; sauté until limp. Add the apple cider and chicken stock; let boil down to half the original volume, stirring to scrape up bits on bottom of pan. Add cream; boil until thickened. Whisk in mustard and season sauce with salt and pepper. Add chicken breasts to fry pan and heat through. Place chicken breasts on heated serving plates along with the sauce; garnish with apple slices and parsley. Serves four. Now, let’s get cooking! tombutkovich@ cogeco. ca