- 12ounces beef or lamb stew meat, cut into 1-inch cubes
- 1tablespoon cooking oil
- 414 ounce cans lower-sodium beef broth
- 1cup chopped onion (1 large)
- 1/2cup chopped celery (1 stalk)
- 1teaspoon dried oregano or basil, crushed
- 1/4teaspoon black pepper
- 2cloves garlic, minced
- 1bay leaf
- 1cup frozen mixed vegetables
- 114 1/2 ounce can diced tomatoes, undrained
- 1cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
- 2/3cup quick-cooking barley
- In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
- Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
- Makes 8 servings (11 cups)
Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Making this classic Chinese soup is a lot of fun and easier than you might think — it’s the perfect snow-day activity
- For the Wontons
- 225 g (1/2 lb) medium ground pork
- 115 g (1/4 lb) peeled shrimp, chopped
- 60 mL (1/4 cup) canned water chestnuts, finely chopped
- 3 green onions, the white parts finely chopped and the green tops reserved
- 10 mL (2 teaspoons) soy sauce
- Salt and pepper
- 30 wonton wrappers
For the Soup
- 1 ½ L litres (6 cups) chicken broth
- 250 mL (1 cup) water
- 30 mL (2 tablespoons) fish sauce (nuoc mam)
- 2 carrots, thinly sliced on the diagonal
- 250 mL (1 cup) thinly sliced mushrooms
For the Wontons
- In a bowl, combine all the ingredients except the wrappers. Season with salt and pepper.
- Place 10 ml (2 teaspoons) of the meat and shrimp mixture in the centre of a wrapper. Moisten the outside border with water. Seal by lifting up the wrapper and squeezing the edges together. Transfer to a baking sheet. Stuff the remaining wrappers.
For the Soup
- In a large saucepan, bring the broth, water and fish sauce to a boil. Add the wontons, carrots and mushrooms. Return to a boil, reduce the heat and simmer until the wontons are cooked through, about 6 minutes. Adjust the seasoning.
- Meanwhile, thinly slice the green onion tops on the diagonal. Garnish the soup with the sliced onion tops and serve.
- If you serve the soup the next day, add chicken broth as necessary.
- Sometimes called “skins,” wonton wrappers are often available in the produce aisle of supermarkets. Look for them next to egg-roll wrappers and tofu.
Another quick and easy meal. Perfect for cold and hectic winter lunches.
- 3 1/2 cups water
- 1 package Oriental flavor ramen noodles
- 1/2 cup green onion — chopped
- 1 medium carrot — julienne strips
- 4 1/4 ounces shrimp — rinsed and drained
- soy sauce — if desired
- Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes, stirring occasionally, until noodles are tender.
- Stir in contents of seasoning packet, onions, carrot and shrimp; cook until hot. Serve with soy sauce.