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Recipes prepared on January 16, 2012
Trillium Cooking School - Pam Collacott
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WARMING WINTER SOUPS

MEXICAN SQUASH SOUP          Serves 8

Recipe from Foodland Ontario 

For more recipes visit www.foodland.gov.on.ca

½ cup each: pine nuts and coarsely chopped walnuts
2 tablespoons vegetable oil
2 Ontario onions, chopped
2 cloves garlic, minced
4 cups peeled diced Ontario winter squash (Hubbard,  
  Butternut, Buttercup)
2 teaspoons ground cumin
½ teaspoon each: dried oregano and hot pepper flakes
7 cups chicken or vegetable broth
3 cups frozen corn kernels
Salt and pepper
½ cup fresh coriander (cilantro) sprigs
1 tomato, diced
2 cups shredded Monterey Jack or Cheddar cheese
2 jalapeno peppers, diced
1 avocado, peeled, pitted, diced

1. In large saucepan over medium heat, toast pine 
nuts and walnuts until fragrant, about 2
minutes, stirring often. Set aside in small 
serving bowl.

2. Heat oil in same pan; cook onions and 
garlic for 5 minutes, stirring occasionally. 
Stir in squash; cook 1 minute, stirring. Stir 
in cumin, oregano and hot pepper flakes. Add 
broth and bring to boil; reduce heat, cover 
and simmer 5 to 10 minutes or until squash is 
tender when pierced. Stir in corn; cook for 
5 minutes. Season with salt and pepper to taste.

3. Sprinkle each serving with cilantro and tomato. 
Pass toasted nuts, cheese, jalapeno peppers
and avocado in separate serving bowls.

                         
CABBAGE ROLL SOUP        Serves 6 to 8

Recipe from Foodland Ontario 

For more recipes visit www.foodland.gov.on.ca

8 ounces each: lean ground beef and ground pork
1 egg, beaten
3/4 cup uncooked rice
1 medium Ontario onion, minced
1 small clove Ontario garlic, minced
Salt and pepper
2 tablespoons vegetable oil
8 cups chicken broth
1 can (28 oz/796 mL) diced tomatoes
4 cups shredded Ontario cabbage
1/4 cup chopped fresh parsley

1. In large bowl, mix together beef, pork, 
egg, rice, onion and garlic. Season with salt and
pepper. Form into 1 ½-inch balls to make 25 to 
30 meatballs.

2. In Dutch oven or soup pot, heat oil over 
medium heat; brown meatballs on all sides. Add
chicken broth, tomatoes including juice, and 
cabbage. Bring to boil over high heat; reduce heat
and cook for 20 minutes. Stir in parsley and serve.

                         
PAELLA CHOWDER           Serves 4 to 6

Thanks to Shelley Adams for this delicious 
recipe from her newest cookbook “Whitewater
Cooks With Friends” Alicon Holdings Ltd, 2011. 
Perfect for your next fireside feast.  Ordering
information available at www.whitewatercooks.com 
or at Chapters   

2 tablespoons olive oil
1 medium onion, diced
1 carrot, diced
2 stalks celery, diced
1 teaspoon lobster paste (optional)
1/4 cup long grain white rice
½ teaspoon saffron threads, crushed
1 cup white wine or dry sherry
4 cups low sodium chicken stock
½ cup whipping cream
2 smoked Italian or Spanish chorizo sausages, 
  sauteed , cut into thin diagonal slices
1 cup frozen peas, thawed
1 chicken breast, cooked and sliced
3/4 pound raw prawns (large shrimp) shelled and deveined
2 tablespoons chopped green onion

1. Heat oil in heavy bottomed stock pot over medium 
heat. Add onion, carrot, and celery; saute
until soft, 3 to 4 minutes. Stir in lobster paste if using.

2. Add rice, saffron, wine or sherry, and stock; 
bring to a simmer. Cover and let simmer until
vegetables and rice are soft, about 20 minutes. 
Remove from heat and let cool for 10 minutes.

3. Puree everything (including the rice) with 
hand blender or in a food processor, then stir in the
whipping cream.

4. Return soup to low heat; add sausage, peas 
and chicken. Heat for 10 minutes on medium heat.

5. Add prawns; cook until they are pink, about 
3 minutes.

6. Garnish each serving with green onions.