HL: Stone Soup recipes serve up funds for child nutrition
WINNIPEG – The Stone Soup fundraiser will serve up a delicious lunch Wednesday to folks downtown — and you can try some of the recipes at home, too.
The organizers of the Child Nutrition Council of Manitoba fundraiser, which takes place at Manitoba Hydro Place from 11:30 a.m.-1:30 p.m. Wednesday, have shared a couple of their recipes with Global News.
The recipe for chicken corn chowder comes from Red River College Chef Jon Royal, while the white bean and chicken minestrone recipe, which is from the first Stone Soup fundraiser in 2013, comes from Carbone Pizza/LaDispensa Chef Joe Paletta.
Chicken Corn Chowder by Chef Jon Royal
Ingredients:
200 grams bacon diced
1 onion diced
1 celery stalk diced
1 carrot diced
2 clove garlic minced
1 jalapeno seeded diced
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon thyme
3 tablespoon flour
1 litre chicken stock
½ cup corn
2 diced potatoes
½ cup cooked skinless bones chicken thighs cubed
125 ml 35% cream
Season salt pepper
10 ml Tabasco
10 ml Worcestershire
Fresh chopped chives
Method:
Start the bacon in a 4-litre soup pot on medium. Once bacon fat is rendered, add the diced onion, celery and carrot. Sauté for 5 minutes. Add garlic, diced potatoes, and jalapeño. Sautee for 5 more minutes. Add all the dry spices and herbs, except the chives. Cook out for 3-5 minutes. Add the flour to make a roux with the sautéed ingredients. Cook for 3-5 min – should look like a vegetable paste. Add your chicken stock. Whisk together to ensure no lumps. Let cook for 10-15 min. Add cream, tobasco and Worcestershire sauce, and let cook for 30 more minutes. Season with salt and pepper to taste. Serve hot with corn bread or dinner rolls.
Yield: 2.5 litres
White Bean and Chicken Minestrone with basil and Parmigiano cheese by Chef Joe Paletta
Ingredients:
3 Tbsp olive oil
1 onion (diced)
2 carrots (diced)
3 celery stalks (diced)
2 bulbs of garlic (minced)
1 cup mushrooms (sliced)
2 cups white beans (cooked)
1 can diced tomatoes with juice
2 chicken breasts
Fresh flat leaf parsley
Fresh basil
2 bay leaves
1 piece Parmigiano cheese rind
8½ cups water or chicken stock
Salt and pepper to taste
Method:
1. Preheat oven to 350 F. Arrange chicken breasts on a baking pan and season with olive oil, salt and pepper. Cook until chicken reads 160 F with a meat thermometer. Remove from oven, let cool then slice thinly. Set aside.
2. Heat oil in a medium pot. Add the onions and let sweat about 3 minutes. Add the carrots, celery, garlic and mushrooms. Once they begin to soften add the white beans, tomatoes, Parmigiano cheese, bay leaf and fresh parsley. Let simmer for 10-15 minutes. Add sliced chicken along with the water or chicken stock and bring to a boil. Reduce heat and simmer for 30 minutes.
3. Season with salt and pepper. Garnish with basil and shaved Parmigiano cheese.
Tip: If using dry beans, soak them before cooking: place 1 portion of beans and 3 portions of water in a bowl and leave overnight in the fridge. For a faster soak, bring beans and water to boil on the stove, then remove from heat and let them sit, covered, for one hour. Drain soaked beans before cooking. Canned beans will save even more time, but also contain a lot of salt – rinse them before using.
Serves 6-9
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