Coreman's Kitchen Ok folks...thanks for coming into the kitchen.....every now and again I run across recipes that are particularly yummy, and I want to share those with you here....! Winter Minestrone CBC Radio Cookies and Squares Salsa Winter Minestrone This one is from the Moosewood Restaurant's Daily Special cookbook - a clear winner in our house! We had this dish a couple of weeks ago, and it certainly satisfied! Serves 6 to 8 Yields 12 cups Prep time: 25 minutes Simmering time: 30 to 40 minutes 1.5 cups chopped onions 5 or 6 garlic cloves, minced or pressed 1 cup diced celery 2 tablespoons olive oil 1 teaspoon salt 1 cup peeled and diced carrots 1 cup peeled and diced parsnips 1 cup chopped fennel bulb 1 1/2 cups peeled and cubed sweet potatoes 2 teaspoons ground fennel seeds 2 teaspoons dried oregano 1/8 teaspoon dried red pepper flakes 1 teaspoon freshly ground dried rosemary OR 1 fresh rosemary sprig 3 cups canned tomatoes in juice, chopped or pureed 2 to 3 cups water 1/2 cup dry red wine (optional) 1 1/2 cups cooked drained kidney beans* (15-ounce can) 3/4 cup chopped fresh parsley *White and red kidneys are both fine, and if you prefer to substitute another type of bean, go right ahead. In a large nonreactive soup pot, saute the onions, garlic, and celery in the olive oil on low heat for 10 minutes. Stir in the salt, carrots, parsnips, and chopped fennel, and then cover and continue to cook for 10 minutes, stirring frequently. Add the sweet potatoes, ground fennel, oregano, red pepper flakes, and rosemary and simmer for about 5 minutes. (If the vegetables stick or begin to brown, add a splash of water.) Add the tomatoes, water, and, if using, the wine. Cover and simmer for 20 to 30 minutes. Add the beans and parsley and cook for another 10 minutes. Serve plain or topped with grated Parmesan cheese. CBC Radio Cookies and Squares In the morning, we are tuned in to the Early Edition with Rick Cluff on Vancouver's CBC Radio AM 690. This month they had a recipe contest featuring lots of yummy treats....we are going to try the Almond Bars right away! Salsa Ok, I have had this URGE to make my own salsa lately...and am trying out a number of recipes. I have been particularly excited about this one, from the new Moosewood release called "new classics". 1 tsp. vegetable oil 1 cup chopped onions 5 minced garlic cloves 1 seeded and minced fresh chile 1 tsp. salt 1 tsp. ground cumin 1 tsp. ground coriander 3 cups chopped tomatoes 1/3 cup chopped fresh cilantro Heat the oil, and saute the onions, garlic, and chile for about 5 minutes. Add the salt, coriander, and cumin. Stir in the tomatoes and cilantro, and cook for about 7 minutes. The Coreman has been using this one with great success in egg dishes for weekend brunch. Also a winner chilled and then devoured with chips! Recent experiments have included mixing this salsa with Golda's Finest Foods Skoogk, available all over the Lower Mainland and Vancouver Island!