Chef Roger Weldon – Generations Inn
Black Bean Vegetable Soup
(Note: Any can of beans can be substituted for black beans)
3 carrots, diced
1 onion, diced
3 stalks celery, finely chopped
2/3 cup rice
½ tsp cumin
½ tsp chili flakes
½ tsp oregano
½ tsp smoked paprika
1 can tomatoes
1 cup water
900 ml broth (1 tetra-pak) – can be beef, chicken, or vegetable
1 can black beans
¼ tsp black pepper
1 tomatoes, finely chopped
½ can kernel corn
finely chopped celery leaves
Combine carrots, onion, celery, spices, canned tomatoes, broth and water in large saucepan over medium heat and bring to boil. Add beans and black pepper.
Simmer about 45 minutes to cook the vegetables.
Add water as needed, adjust seasoning to taste.
Save celery leaves for garnish, add remainder to soup along with diced fresh tomato and corn.
Cook another few minutes on low heat.
Serve, garnish with some chopped tomato (left over from Vegetables Provençal) and celery leaves.
Parsnip Mashed Potatoes
¼ cup milk
½ tsp salt
Peel and coarsely chop vegetables. Place in pot, cover with water.
Bring to a boil and cook over medium heat till fork tender. Drain.
Add milk and salt to vegetables and mash. Adjust salt to taste.
1 tbsp oil
1 clove garlic, minced
1 green pepper, diced
½ tsp thyme
1 tsp salt
½ tsp pepper
½ can kernel corn
½ tomato, diced
Remove ends of eggplant but do not peel. Cut into fingers, discarding centre seedy sections, and then dice. Set aside.
Heat oil in pan, add garlic and green pepper, and cook over medium high heat, stirring, for 3 minutes.
Add diced eggplant, continue to cook 3 minutes – remember to stir.
Add to remaining ingredients to veggies, and cook another 5 minutes.
Individual Meatloaves with Mushroom Sauce
1 can mushroom soup
½ can milk
Preheat oven to 350F.
Combine all meatloaf ingredients thoroughly.
Fill muffin cups with meat mixture.
Bake @ 350F approximately 30 minutes or until cooked through.
Combine sauce in small saucepan, heat over medium heat till warmed.
To serve, place individual serving of mashed potatoes on plate. Spoon vegetables on the side of potatoes.
Top with individual meatloaf.
Spoon mushroom sauce over top and garnish with a celery leaf.
Mini Fruit Flan
Core apples and dice – place in medium bowl.
Dice canned peaches, add to apples.
Zest the orange – add to fruit and stir. Slice orange and set aside.
Divide one container of yogurt equally, spooning contents into individual flans.
Top with fruit.
Spoon remaining yogurt over fruit.
Garnish with kiwi and orange slices.
Grate a sprinkling of chocolate over top.