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Columnists: February 2013 Archives

From Your Kitchen - Three Day Soup

photo.JPGThree Day Soup from Dwight Forrest

5 slices meaty bacon, chopped into 1/4 inch pieces
1 1/2 medium onions, diced
8 - 10 green cabbage leaves
1 head garlic, diced (more if you like)
10 - 13 cups chicken stock
1/4 tsp black pepper
1/2 tsp thyme
1/2 tsp rosemary
2 - 3 Bay leaves
1/2 cup whole wheat pasta of your choice (I use penne)
Salt to taste,  season at end

In a large soup pot over medium heat, fry bacon until cooked,  do not burn.  Remove bacon,  reserve fat in pan.  Add oil if needed,  fry onions until almost translucent.  Stir often to deglaze pot. Add cabbage and garlic, cook until cabbage is bright green, about 3 to 4 minutes. Add bacon,  stock and seasoning to pot.  Bring to a simmer over medium heat.  Reduce to low/simmer and cook for 15 minutes. Add pasta and simmer until pasta is cooked - about 15 minutes - do not boil. Test for salt and seasoning, adjust and serve.

Prep time : 10 minutes
Cook time : 30 - 40 minutes

Faulder on Food - Places to take your twentysomethings

Find more of Liane's suggestions at Eat My Words

In Crowd Picks - Feb 15-18

until Feb. 24 - Private Lives at the Citadel Theatre
Saturday Feb. 16 - Scott Cook with Braden Gates and Jessica Heine at the Northern Lights Folk Club

Silver Skate Festival! -  This weekend at Hawrelak Park!
BLUE PLANET at the Winspear Saturday at 7PM and Sunday at 2 PM