It’s Spring... Somewhere Else! - Manitoba Co-operator

The food magazines are filled with recipes for light salads and all things rhubarb right now, accompanied by stories of newly green backyard gardens and the joy of seasonal eating. Sigh! Evidently, they don’t live around here.

Last time I checked, the yard was a vast stretch of mud, winter’s mess of strewn branches and leaves is everywhere, and the garden mostly hidden under thick swaths of persistent snow and slush. But I grumble! The good news is spring is close at hand. In the meantime, here are two recipes to tuck away for warmer days and fresh ingredients, or use right now with your own frozen, or purchased ingredients.

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SAUSAGE AND GREENS SOUP

This soup used to be referred to as ‘weed soup’ writes Winnipeg-based contributor Alison Froese- Stoddard. You don’t have to wait until these greens are fresh either, greens can be frozen in portions for quick use through winter too, adds Anna Ens, also of Winnipeg.

1/2 lb. bulk sausage

Brown in soup pot and drain all but a spoonful of fat. Remove meat.

1 c. onion, green onions, or chives (chopped)

Garlic scapes* to taste (minced, optional)

Sauté in reserved fat until soft. Return sausage to soup pot.

4 c. chicken or vegetable broth

1 c. potatoes (diced)

Salt and pepper to taste

Add, bring to boil, reduce heat and simmer until potatoes are soft, 10 to 15 minutes.

1-1/2 c. evaporated milk

1 -3 c. fresh spinach, kale, dandelion, lamb’s quarters,

purslane, burdock, watercress, or other tender young

greens (chopped)

Parsley to taste (chopped/optional)

Add and cook until tender (just a minute for spinach, a few extra minutes for greens such as kale or dandelion). Garnish each bowl with freshly grated Parmesan cheese.

Somma Borscht variation:Substitute chopped cooked ham and ham broth. Reduce milk to 1/4 c. Use tangy fresh sorrel if available, but if not, add 1 tbsp. vinegar with the greens, plus 2 to 4 tbsp. chopped fresh dill. Optional: Carefully break an egg or two into the hot soup and cook without stirring until eggs are cooked. Or serve with chopped, hard-cooked eggs.

* Scapes are the curly stem of the plant where the flower of the garlic would form. They’re removed so the plant’s energy is focused in the bulb. They’re said to have a milder flavour than the clove.

FRESH PEA SOUP

Use frozen peas in winter for a delicious reminder that spring is coming soon!

1 onion (chopped)

In large saucepan sauté in 1 tbsp. olive oil until golden, 7 to 10 minutes.

1 potato (chopped)

3-1/2 c. water

1-2 tsp. salt (to taste)

Add and cook over medium heat until soft, 10 to 15 minutes.

3 c. peas

Add and cook until bright green. Purée in blender or food processor. Taste and adjust seasoning. Serve warm. Optional garnish: a dollop of sour cream or plain yogurt in each bowl, or a sprinkle of chopped fresh dill or parsley.

Variation:Add 1 cup of cooked, chopped ham. Serves 4.

We look forward to receiving a few maple syrup recipes from backyard sugarerLillian Deedman of Killarney each spring and once again she’s sent us several. Thank you, Lillian.

OLD-FASHIONED TAFFY PULL

This might be a fun activity if the kids are getting a little stir-crazy (or you are!) during spring break. You will need a candy thermometer for this.

2 c. maple syrup

1/4 c. butter

1/2 tsp. baking powder

Boil syrup, butter and baking powder to 260 F in a deep heavy saucepan. Pour without scraping into a well-buttered shallow pan, floating on cold water. As soon as edges are cool enough to handle, fold into centre. When cool enough to handle, pull for taffy. Work quickly. When pulled stretch into rope and cut or snap into small bits and bites. These will become creamy within a day or two.

MAPLE WALNUT TARTS

2 eggs, beaten

1/2 c. brown sugar

1/2 c. maple syrup

1/4 c. soft butter

1/8 tsp. salt

1/2 tsp. vanilla

1 tbsp. flour

Tart shells

Nutmeg (optional)

Beat everything together in a mixing bowl. Nutmeg can be added if desired. Sprinkle tart shells with walnuts, then add tart filling. Bake at 350 F for 10 minutes or until shells are slightly browned. Do not allow tarts to bubble while baking.

Sendyourrecipesorreciperequeststo:

ManitobaCo-operatorRecipe Swap

Box 1794, Carman, Man. R0G 0J0

or email [email protected]

Here are two more recipes from the Beef Information Centres website I thought you might appreciate this week. They are adapted fromCook!the latest cookbook from Dietitians of Canada. You can download a booklet of beef recipes fromCook!on the BIC’s website. Go to www.beefinfo.org, then click on “Cook booklets.”

STRIP LOIN STEAK WITH SAUTED MUSHROOMS

2 beef strip loin grilling

steaks, 1 inch thick

(each 8 oz./250 g)

Freshly ground black

pepper or Montreal

steak spice

2 tsp. canola oil

2 c. sliced mushrooms

(button, crimini or baby

portobello)

2 tbsp. minced shallots

2 cloves garlic, minced

1/4 c. dry white wine

1 tsp. dried thyme or

tarragon

1 tsp. Worcestershire

sauce

1/4 tsp. salt

Pat steaks dry; season with pepper or steak spice. Grill over medium-high heat about 5 minutes per side for medium rare. Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallots; cook until shallots are softened, about 4 minutes. Add garlic; sauté for 30 seconds. Stir in wine, thyme and Worcestershire sauce; cook, stirring often, for 2 to 3 minutes or until wine is reduced. Season with salt and pepper to taste. Trim steaks, as needed, discarding trim. Carve crosswise into thin slices. Serve topped with sautéed mushrooms.

Makes 4 to 6 servings.

BEEF KABOBS WITH PEANUT SAUCE

3 tbsp. canola oil

2 tbsp. EACH rice vinegar

and minced fresh parsley

1 tsp. EACH ground

cumin, coriander

and cinnamon

1 tsp. hot pepper

flakes (or to taste)

1/2 tsp. EACH garlic

powder and ground

ginger

1-1/2 lb. beef top sirloin

or strip loin grilling steak,

1 inch thick,

cut into cubes

Peanut Sauce

(recipe follows)

1 red onion, cut

into chunks

2 sweet yellow peppers,

cut into chunks

Combine oil, vinegar, parsley, cumin, coriander, cinnamon, hot pepper flakes, garlic powder and ginger in large sealable freezer bag or bowl. Add beef cubes and toss well coat. Seal or cover and refrigerate for 30 minutes or up to 12 hours. Meanwhile, prepare Peanut Sauce and set aside, refrigerating if held for more than 1 hour. Thread beef cubes, onion and yellow peppers alternately onto soaked wooden skewers. Grill over medium-high heat on lightly oiled grill, for about 10 minutes, turning once, for medium rare. Serve with Peanut Sauce for dipping.

Makes 6 servings.

Peanut sauce:

In medium saucepan, combine:

1 clove garlic (minced)

1/2 c. EACH crunchy peanut butter and

reduced-sodium chicken broth

1 tbsp. reduced-sodium soy sauce

2 tsp. fresh lemon juice

1 tsp. EACH garlic-chili sauce and granulated sugar

Bring to boil over medium-high heat, stirring often. Reduce heat and simmer, stirring, for about 1 minute or until sauce thickens slightly. Stir in 1/4 c. coconut milk and cook, stirring, until heated through. Serve warm.

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RECIPE SWAP

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Recipe Swap

Do you have a recipe you’d like to share with readers? Are you looking for specific recipes? We’d love to hear from you.

ManitobaCo-operatorRecipe Swap Box 1794 Carman, Man. R0G 0J0

or email Lorraine Stevenson at: [email protected]