• 1 tbsp (15 mL) chili powder
• 1 tsp (5 mL) each ground cumin and dried oregano leaves
• 1/2 tsp (2 mL) each salt and pepper
• 1-1/2 cups (375 mL) chopped greenhouse sweet yellow peppers
• 1 cup (250 mL) chopped carrot
• 4 cups (1 L) no-salt-added chicken broth
• 1 can (28 oz/796 mL) diced tomatoes
• 1 can (19 oz/540 mL) black beans, drained and rinsed
• 1/2 cup (125 mL) frozen corn kernels
• 1 cup (250 mL) shredded cheddar cheese
• 1-1/2 cups (375 mL) diced greenhouse tomatoes
• sour cream
• fresh coriander
In large pot, heat oil over medium-high heat. Add ground turkey, garlic, onion, chili powder, cumin, oregano, salt and pepper. Cook breaking up turkey with wooden spoon for 5 minutes or until no longer pink. Add peppers, carrot, broth, 1 cup (250 mL) water and tomatoes; bring to boil. Reduce heat, cover and simmer until carrots are tender, about 15 minutes.
Add beans and corn; simmer for 3 minutes or until warm. Ladle soup into bowls; top with cheese and tomatoes. Serve with suggested toppings.
Freeze corn in the summer to enjoy year-round. This soup is a great make-ahead as the flavours develop on standing.
Reheat on medium heat, stirring occasionally. Pack any leftover soup to reheat for lunch the next day.
Chicken and Vegetable Stew with Dumplings
This farmhouse favourite makes comforting use of Ontario’s harvest vegetables. After you’ve added the dumplings, remember not to peek under the lid so they’ll cook up light and fluffy.
• 1-1/2 lb (750 g) boneless skinless chicken, cut into large chunks (about 4 thighs and 2 breasts)
• 1/2 cup (125 mL) all-purpose flour
• 2 tbsp (25 mL) vegetable oil
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 2 stalks celery with leaves, sliced
• 8 oz (250 g) mushrooms, sliced
• 4 cups (1 L) chicken broth
• 4 medium potatoes, peeled and cut into large chunks
• Half of a parsnip, peeled and grated (optional)
• 1 tbsp (15 mL) chopped fresh thyme or parsley leaves
• 1 cup (250 mL) milk
• 1/2 cup (125 mL) frozen peas
• salt and pepper to taste
• 1-1/2 cups (375 mL) all-purpose flour
• 2 tsp (10 mL) baking powder
• 1/2 tsp (2 mL) salt
• 2 tbsp (25 mL) cold butter
• 3 tbsp (45 mL) finely chopped fresh parsley, chives or green onion
• 1/2 cup (125 mL) milk
Toss chicken with 3 tbsp (45 mL) of the flour to coat evenly. In large heavy-bottomed saucepan, heat oil over medium-high heat. Add chicken; cook until golden on all sides. Add onion, carrots, celery and mushrooms. Cover and reduce heat to medium; cook for 5 minutes or until vegetables soften, stirring occasionally and scraping up brown bits from bottom of pan. (Add 1/2 cup/125 mL of the broth to prevent burning, if necessary.)
Add broth, potatoes, parsnip (if using) and thyme; cover and bring to boil. Reduce heat to medium-low; simmer for 8 to 10 minutes or until vegetables are almost tender, stirring occasionally.
In small bowl, blend milk with remaining flour until smooth. Stir into stew and cook for about 5 minutes or until thickened, stirring occasionally. Add peas. Season with salt and pepper.
Into bowl, sift together flour, baking powder and salt; cut in butter until in coarse crumbs. Stir in parsley. Add milk all at once and stir as little as possible with fork to form soft dough. Drop by spoonfuls onto bubbling stew; cover and simmer for 20 minutes without lifting lid.
Tip: Make the stew up to 2 days ahead of time without the peas and dumplings. Add the peas when reheating the stew and just before cooking the dumplings.
Hearty Winter Vegetable Soup
Prepare a large batch of Hearty Winter Vegetable Soup ahead, and enjoy. Big chunks of Ontario carrots, onions, potatoes and rutabagas in the thickened broth make for a warming weekend lunch after family fun outside.
• 2 tbsp (25 mL) butter
• 2 medium onions, each cut into 8 wedges
• 2 medium Carrots, sliced
• 1 can (10 oz/284 mL) chicken broth
• 1 bay leaf
• 1/2 tsp (2 mL) salt
• 5 meduim potatoes, peeled and cut into 1/2-inch (1 cm) cubes
• 2 cups (500 mL) rutagaga, cut into 1/2-inch (1 cm) cubes
• 2 tbsp (25 mL) all-purpose flour
• 2 cups (500 mL) milk
• 1 cup (250 mL) shredded old cheddar cheese
In a large heavy saucepan, melt butter over medium heat. Sauté onions and carrots about 5 min., stirring occasionally. Add chicken broth, bay leaf, salt, potatoes and rutabaga. Cover and bring to a boil. Reduce heat and simmer about 20 minutes or until vegetables are tender.
Dissolve flour in small quantity of milk. Add to soup with remaining milk. Cook and stir until thickened and mixture comes to a boil. Remove bay leaf. Stir in cheese. Serve immediately.
Oven-Braised Beef and Carrots
In this slow-cooked stew, the carrots are melt-in-your-mouth tender without being mushy. Serve with creamy mashed potatoes and a crisp green vegetable.
• 2 tbsp (25 mL) olive oil
• 1 onion, thickly sliced
• 3 lb (1.5 kg) lean beef short ribs
• 1/4 cup (50 mL) all-purpose flour
• 1 tsp (5 mL) paprika
• 1 tsp (5 mL) dried thyme leaves
• 1 can (28 oz/796 mL) diced tomatoes (undrained)
• 5 carrots, cut in bite-size pieces
• 2 large cloves garlic, minced
• 1 bay leaf
• 2 tbsp (25 mL) chopped fresh parsley
• salt and pepper
a In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add onion and cook until softened, about 5 minutes. Transfer to Dutch oven or ovenproof casserole.
Meanwhile, cut ribs into pieces and trim off excess fat. In bowl or plastic bag, combine flour, paprika, 1/2 tsp (2 mL) of the thyme, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) pepper; add ribs and toss to coat.
Add remaining oil to skillet, add ribs and brown in batches, adding more oil if needed. Remove browned ribs to Dutch oven.Sprinkle any flour left in bowl into skillet; cook for 1 minute, stirring. Stir in tomatoes, carrots, garlic, bay leaf and remaining thyme; bring to boil, scraping up any bits from bottom of pan. Add to Dutch oven. Cover and transfer to 275°F (140°C) oven for 4 hours, stirring occasionally. Discard bay leaf. Season to taste with salt and pepper. Sprinkle with parsley.Slow-Cooker Braised Beef and Carrots:Slice onion thinly and coarsely dice carrots. In sieve over bowl, drain liquid from tomatoes and use for another purpose. Cook onions and brown ribs as directed, transferring both to slow-cooker. Stir in carrots, garlic, bay leaf, and remaining thyme. With drained tomatoes, make sauce in skillet as directed and pour over mixture in slow-cooker; stir to combine well. Cover and cook, on Low for 10 to 12 hours or on High for 5 to 6 hours or until ribs are tender. Discard bay leaf. Sprinkle with parsley.Nippy Apple Cheddar SoupApples and cheddar cheese have always been a perfect match. Here’s a new twist, a steaming bowl of Apple Cheddar Soup, with just a hint of curry, it will surely hit the spot on a cool day.Ingredients• 2 tbsp (25 mL) butter• 4 apples, peeled and chopped, (about 4 cups/1 L)• 2 carrots, chopped• 1 onion, chopped• 2 cloves garlic, minced• 1 tsp (5 mL) finely minced ginger• 1 tsp (5 mL) each of curry and dry mustard powder• 2 cups (500 mL) each of chicken broth and apple cider• Salt and cayenne pepper to taste• 1 cup (250 mL) grated old cheddarDirectionsIn large saucepan, melt butter over medium heat. Add apples, carrots, onions, garlic, ginger, curry and mustard powder. Sauté 5 to 7 minutes until onion begins to soften.Add broth and apple cider, bring to the boil, then reduce heat and simmer partially covered for 15 to 20 minutes until vegetables are very tender. Using food processor or blender, puree until smooth. Add salt and cayenne pepper to taste. Ladle soup into bowls. Sprinkle each serving with 1/4 cup (50 mL) Cheddar cheese.