Newspaper Archive of
Hells Canyon Journal
Halfway, Oregon
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November 4, 2015     Hells Canyon Journal
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November 4, 2015
 

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Autumn's by Karen Kain of the Hells Canyon Journal and the Soup's On! soup that is served in Brazil. You can make this quickly on the stovetop or in the slow Autumn is here, our cooker. Feel free to substi- woodstove has beenlit, which tute salmon in place of tila- makes it officially soup sea- pia, but it will have a stron- son. There is nothing more ger fish flavor. This soup is comforting on a rainy day best when served with rice or than a pot of soup on the tortillas. stove. I have already made Secondly, thank you Mel- homemade chicken soup and issa Lockett for this fabu- cornbread, but let's face it, lous Tomato Soup recipe. we all have that recipe. I The cognac gives this soup a wanted to share with you a decadent edge. This super- few soup dishes that are easy recipe makes the per- pretty easy to make and a bit fect side to a grilled cheese different for the palate, sandwich - the perfect au- This Tilapia Soup recipeis tumn meal. hearty, full of flavor and ab- And finally, my husband solutely delicious! It's a sim- suggested that I make Broc- plified version of a common coli and Stilton Soup. When I Tilapia Soup Ingredients: • 2 tablespoons lime juice • 1 teaspoon ground cumin • 1 tablespoon paprika • 2 teaspoons minced garlic • 1 teaspoon salt • 1 teaspoon ground black pepper • 1½ pounds tilapia fillets, cut into chunks • 1 tablespoon coconut oil • 2 onions, chopped • 1 large red bell pepper, chopped • I 16-ounce can diced tomatoes, drained • I 16-ounce can coconut milk • 1 bunch fresh cilantro, chopped • 1 avocado, diced Page 7 Hells Canyon Journal November 4, 2015 Broccoli and Stilton Soup with Stilton Croutons lived in England, I bought Ingredients: Directions: some Stilton cheese at the • I very large broccoli floret with For the soup: Steam the broccoli until tender. Boil farmers market, it had such stalks cut into small pieces the potatoes for 8 minutes or until soft, then drain. In a strong "aroma" that after I • 14 ounces vegetable stock a separate pan melt the butter on medium high, when wrappedit five times in plas- • 2 ounces butter it starts to bubble add the onions and cook for one tic it still smelled when I • I bunch of spring onions, finely minute. Put the broccoli, potatoes, vegetable stock, opened therefrigerator. IfI'd slice onions and butter, into a blender and pur e until hada place to hang it outside • 1 large potato, peeled and cut smooth, be careful not to burn yourself. Return the I would have stored it there, into 1 inch pieces mixture to the saucepan and add the cream and cay- Here in America, it is un- • Ό pound Stilton, crumbled enne. likely that you will find such 1 cup cream or full milk For the croutons - Toast the bread on both sides a strong cheese. I picked up • salt and pepper to taste under a grill until golden brown. Top the bread with the some Stilton at the Boise Co- • pinch of cayenne Stilton slices and return to the grill until the cheese is op, but I don't think you will • dash of fresh nutmeg, optional bubbling, this should take less than a minute. Season have to look that far to find For the croutons the soup with salt and pepper and sprinkle with nut- some. This recipe was another • 4 slices crusty bread meg. Serve the soup with the cheesy croutons and winner in my book. • 3½ ounces Stilton, sliced enjoy. I hope you are all enjoying the change of seasons, and I would love to hear what your cold weather dishes are. Directions: In a large ziplock baggie mix together the lime-juice, cumin, paprika, garlic, salt and pep- per. Add the tilapia and toss to coat. Seal and refrigerate at least 20 minutes, or up to 24 hours. Heat the olive oil in a large pot over medium-high heat and saut the onions for I to 2 minutes. Lower the heat to medium and add the bell pepper, tilapia and diced tomatoes, then saut for 3 minutes. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes. Serve topped with more cilantro and fresh avocado. Melissa's Tomato Soup Ingredients: Dire ions: • 3poundsoflargeto- Blanch the tomatoes in boiling matoes, blanched water for a minute then peel the and peeled skins and chop when cool enough to • 1large onion, diced handle. In a large soup pot, saut • ½ cup basil, packed the onions in butter until soft, add • 1 teaspoon salt thechoppedtomatoesandbasilthen • 3 ounces of butter simmer for a haffhour. Blend smooth • 1 cup cream or full with an immersion blender or pur6e milk in a blender. In a separate small • I tablespoon brownsaucepan, heat the cream andsugar sugar almost to a boil, whisk and add to • 2 ounces cognac the soup, add the cognac and serve! Our family serving yours. Residential & Commercial All types of gravel products • Pit Run • Crushed Rock. Top Soil • Concrete • Sand • Excavation REDI-MIXmc "Our commitment to you is concrete!" 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