Skiers' Recipes
Share your favourite recipes with other
cross-country skiers here. Just email them to:
website@skilarchhills.ca and they will be posted.
Anne & Pauline's Loppet 2007
Soup Recipes
Curried Lentil Soup
Heat the oil in a stock pot or dutch oven. Add the
onions and sauté until soft and translucent. Add the garlic and sauté 2
or 3 minutes and then blend in the curry paste. (We used Pitak's Mild
Curry Paste but you can use your favourite). Add the rest of the
vegetables, the rinsed lentils, cumin and lemon juice. Pour in the
liquid and cook 30 minutes. Taste and correct the seasonings if
necessary.
Tuscan Bean Soup
-
2 cups diced onions
-
1 cup diced carrots
-
4 garlic cloves, minced
-
1 tbsp. olive oil
-
15 large sage leaves (1 tsp dried ground sage)
-
6 cups cooked pinto, Roman or small red or white
beans
-
3 to 4 cups vegetable stock, bean cooking liquid
or water
-
salt and fresh ground pepper to taste
Heat the oil in a large pot and sauté the onions
until soft. Add the garlic and sauté 2 or 3 minutes. Add the rest of the
ingredients and cook 20 to 30 minutes. Taste and correct seasonings if
necessary.
This recipe is from the Moosewood Cookbook.
Autumn Minestrone
From The Moosewood Restaurant Daily Special
-
2 tablespoons vegetable oil
-
1 cup chopped onion
-
2 garlic cloves, minced
-
2 cups peeled and cubed winter squash
-
1 cup diced carrots
-
2 ½ cups cubed potatoes
-
1 teaspoon dried oregano
-
2 teaspoons salt
-
½ teaspoon ground black pepper
-
4 cups water
-
1 large can (28 oz) crushed or diced tomatoes
-
5 cups chopped kale (stems & midribs discarded)
- omitted
-
1 19oz can mixed beans (drained and rinsed)
-
1 Mennonite sausage (Windmill Meats) cut up
Warm oil in large soup pot on medium heat. Add
onion & garlic, sauté for 5 minutes. Add squash, carrots, potatoes,
oregano, salt, pepper, water and cook 10 minutes. Add kale, tomatoes,
beans, sausage and simmer 10 more minutes.
Serve.
