Recipes published in ‘Algonquin’

Crystallised Chestnuts

Recipe

27 Feb

Title: CRYSTALLISED CHESTNUTS
Categories: Desserts
Yield: 6 servings

Stephen Ceideburg
500 g Chestnuts
1 c Sugar
1 Stick cinnamon, 5 cm long
1/2 c Water
1 1/2 tb Rum

These titbits are good with strong coffee to round off
a meal.

Simmer 500 g peeled chestnuts in water for 20 minutes
or until soft. Do not stir in case the chestnuts break
up. When they are cooked, remove them gently from the
water to a colander, using a slotted spoon.

In a saucepan boil together without stirring 1 cup
sugar, a 5 cm stick of cinnamon and half a cup of
water, until a drop forms a soft ball in cold water.
Skim the surface, cool, and add 1.5 tablespoons rum
and the chestnuts. Stir mixture gently with a wooden
spoon until it becomes creamy. Pour onto a greased
platter and separate chestnuts with a spoon.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 5/4/93. Courtesy Mark Herron.

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Filed under: Algonquin, Native, Salads, Vegetables

Moroccan Vegetable Couscous

Recipe

14 Jul

MOROCCAN VEGETABLE COUSCOUS

Recipe By : The Vegetarian Starter Kit, PCRM
Serving Size : 6 Preparation Time :1:00
Categories : Grains And Beans Main Dishes
Family Approved

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups couscous — whole-grain
4 cups boiling water
1 large onion — sliced thin
2 cloves garlic — minced
2 tablespoons wine, red — or other wine
1 pound tomatoes, canned — coarsely chopped
3 large carrot
2 large celery stalks
1 medium turnip — cubed 1/2″
1/2 teaspoon cinnamon
1/2 teaspoon fennel seed
1 teaspoon ground cumin
1/4 teaspoon turmeric
1 teaspoon paprika
2 teaspoons dark corn syrup
1/8 teaspoon cayenne
1/2 pound zucchini — sliced 1/2″
1/2 cup red bell peppers — chopped
1/4 cup raisins
1/4 cup apricots, dried
1 can chickpeas — rinsed and drained
1/4 cup fresh mint — chopped (or parsley)

In a large bowl, put 2 cups of whole wheat couscous, pour 4 cups boiling wather
over it and let sit at least 15 minutes. Fluff with a fork, and keep warm.

Saute onion and garlic in wine until limp. Add tomatoes and their liquid,
carrots, celery, turnip, spices, and corn sysup. Bring to a boil, reduce the
heat and simmer for about 20 minutes. Then add zucchini, red pepper, raisins,
apricots, and chickpeas. Simmer for an addtional 15 minutes.

Place couscous in individual soup bowls and top with the vegetable stew.
Garnish with the chopped mint or parsley.

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Filed under: Algonquin, Native, Salads, Vegetables

Fifteen-Bean Crockpot Soup

Recipe

1 Dec

FIFTEEN-BEAN CROCKPOT SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Casseroles
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Bean soup mix — discard the flavorin
1 large Onion — chopped
1 teaspoon Garlic
1 teaspoon Celery salt
2 Celery stalks — chopped
1 Bay leaf
1 dash Cayenne pepper
1 pound Kielbasa sausage

Soak beans overnight. Drain. In crockpot, cover beans with water. Add all
other ingredients except sausage. Cover and cook on high for one hour;
turn to low and cook overnight. Stir once or twice during cooking. One
hour before serving, check the texture of the soup. If too thin, mash
some of the beans. Add sliced keilbasa. Cook one hour more. Serve with
rice or bread.

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Filed under: Algonquin, Native, Soups, Vegetables

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Recipes published in ‘Algonquin’

Crystallised Chestnuts

Moroccan Vegetable Couscous

Fifteen-Bean Crockpot Soup

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