Tuna Vegetable Chowder
Ingredients:
1 1/2 tsp. Knorr chicken stock
1 1/2 cup water
1 1/2 tsp. lemon rind, grated
1 1/2 cup skim milk
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. margarine
1 medium onion, chopped
1 clove garlic, minced
1 cup carrots, diced
1 cup celery, chopped
3 cups potatoes, diced
2 Tbsp. fresh dill, chopped
1 can tuna in water (6.5-oz)
1 cup corn, frozen
1 cup peas, frozen
Preparation:
In large saucepan, melt butter over medium heat; cook onion, garlic, carrots and celery, stirring, for 5 to 8 minutes or until softened. Add potatoes, stock, dill and lemon rind; bring to boil.
Reduce heat to medium-low; cover and simmer for 12 to 15 minutes or until vegetables are tender.
Drain tuna, reserving liquid. Break tuna into large chunks; add to pan along with reserved liquid, milk, corn, peas, salt and pepper. Heat through.
Taste and adjust seasoning.
Makes 8 cups or 4 to 6 servings.
Orange-Coriander Mussels
Ingredients:
l cup orange juice
l/2 cup lime juice
l/4 cup fish sauce
l cup white wine
2 Tbsp. coriander seeds
3 garlic cloves, minced
l bag (907g) fresh farmed mussels
l cup table cream
pepper to taste
Preparation:
Clean mussels with a brush under cold running water.
Put orange juice, limejuice, fish sauce, white wine, coriander, garlic and mussels in a large pot. Cover and cook over high heat for a few minutes until shells open.
Remove mussels with a slotted spoon.
Strain liquid, put it back in the pot and reduce by half. Add cream and simmer 4-5 minutes. Add pepper to taste.
Serve mussels on a bed of pasta and cover with cream.