Yield: 1 Servings
|2 tablespoons||Canola or olive oil|
|2 \N||Onions,, finely chopped|
|2 \N||Ribs celery,, finely chopped|
|1½ cup||Canned plum tomatoes, chopped;, juices reserved|
|6 smalls||Carrots, cut into 1/2inch thick rounds|
|⅓ cup||Dry white wine|
|2 cups||Broth (fish, vegetarian or chicken)|
|4 mediums||Sized boiling or \"waxy\" potatoes|
|10 ounces||Thawed frozen corn kernels|
|1 teaspoon||Dried herbs such as thyme, marjoram or oregano|
|\N \N||Tabasco sauce to taste|
|1½ pounds||Firm fleshed monkfish cut into 1 inch cubes, -or-|
|1 pounds||Boneless skinless chicken breasts, cut into cubes or-|
|4 smalls||Firm bean curd cakes (tofu) or-|
|2 cups||Canned or cooked beans such as red, chickpea|
|½ cup||Fresh herbs such as parsley, dill or cilantro|
Heat oil in medium saucepan. Add onions and celery and saute for a minute~ to get them sizzling. Cover the pan, reduce the heat and simmer gently stirring on occasion until onions are translucent, about 5 minutes.
Add tomatoes and juices, carrots, wine and broth. Cover pan and simmer gently for 10 minutes or for however long it takes to peel the potatoes and cut them into 1inch chunks. Add the potatoes and corn to the saucepan with salt to taste, dried herbs and Tabasco sauce.
Cover and simmer until all the ingredients are tender about 30 minutes.
Meanwhile dice whatever protein you are using and chop the fresh herbs. Add the tofu and simmer 3 minutes to heat through. Adjust the seasoning, remove from heat and add the fresh herbs.
Yield: 4 to 6 servings
Posted to MC-Recipe Digest V1 #325 Recipe by: COOKING MONDAY TO FRIDAY SHOW MF6752 From: Meg Antczak <meginny@...> Date: Sun, 1 Dec 1996 22:57:11 -0500