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Recipes The Independent, Canadian Statesman Weekender, Bowmanville, Saturday, January 29,1994 21 Global ReLeaf Helps Plant Trees Salmon Steaks on French Cabbage White whine and shallots dress up cabbage to pair with sublime salmon for the poshest of parties. Half small head Ontario Cabbage (preferably savoy) about 2 lb (lkg.) 4 salmon trout Fillets or salmon steaks, about 2/14 lbs (1.125kg) 2 tbsp (25 mL) teriyaki or oyster sauce 1/2 cup (125 mL) dry white wine 2 tbsp (25 mL) minced fresh shallots or 1 tbsp. (l5mL) minced shallots in oil 1 tbsp (15 mL) butter Pinch each salt and white or black pepper 1/2 cup (125mL) " coarsely chopped fresh dill Light Lemony Cream: 1/2 cup (125mL) sour cream 1 1/2 tsp (7mL) grated lemon rind Core and shred cabbage into 1/4 in. (5 mm) thick slices; set aside. Brush both sides of fillets or salmon salmon steaks with teriyaki sauce; place in greased baking sheet and bake in 450°F (230°C) oven for 5 to 8 min. for fillets, or 10 to 12 min. for steaks or until fish flakes easily, when tested with fork. 1 Meanwhile, in a large deep skillet, combine wine, shallots and butter large skillet, over medium heat; brown 4 boneless skinless chicken breasts until golden on both sides, about 2 min. per side. Add 4 ju- lienned Ontario Carrots and 8 sliced stuffed green olives. Sprinkle with 3/ 4 tsp (4mL) leaf oregano and 2 tbsp (25mL) lemon juice. Cover and cook, stirring vegetables often and turning chicken partway through, for about 10 more min. or until chicken is no longer pink inside. Add salt and pepper pepper to taste. Serves 2 to 4. Global ReLeaf is the catalyst be- Global ReLeaf Fund this Spring, hind the community forestry move- The Global ReLeaf Fund brings ment now sweeping across the coun- people together to rekindle the pio- try. Since its inception on Earth Day neering can-do spirit which helped to 1990, Global ReLeaf, a program of Friends of the Earth, has worked with hundreds of individuals, groups and corporations across the country to plant trees in urban and rural communities communities - in the places where we live, work and play. Funding for Global ReLeaf is generated generated by the enthusiastic support of ruary 28 and August 15 of each year, local and national corporations. By "We are working to restore and linking up with Global ReLeaf, com- sustain healthy community forests," Speedy Scalloped Onions and panics such as Kellogg's, Consumers says Ellen Hagerman, Global ReLeaf Gas and Lever Brothers have demon- establish Canada's first urban forests in our cities and towns. The Fund is intended to financially support local tree planting projects, and is aimed at fighting climate change and other forms of environmental degradation. Deadlines for submitting applications for the Spring and Fall Fund are Feb- Program Coordinator," By planting trees in communities across Canada, we will provide a living ally in the fight against global climate change." If you belong to an organization or local group looking for a rewarding, rewarding, hands-on approach to solving environmental environmental problems or if you are a corporation that is interested in becoming becoming a partner in this worthwhile and highly visible venture, contact Ellen Hagerman, at (613) 230-3352 or write to Global ReLeaf, 251 Laurier Laurier Avenue West, Suite 701, Ottawa, Ontario, KIP 5J6. Potatoes with Roquefort Finely chop 3 Ontario Onions. Prepare a 6-portion Scalloped Potatoes Potatoes à la Normande by stirring the seasoned sauce mix with 2 1/4 cups (550mL) boiling water. Add 3/4 cup (175mL) milk. Cover bottom of 8 cup (2L) casserole dish with half the potato slices. Sprinkle with half the onions, then 1/3 cup (75mL) cram-, bled Roquefort or Stilton cheese. Repeat Repeat layers. Pour sauce over top. Bake, uncovered, in 350°F (180°C) over for 50 min. Serves 6. Brown Rice with Winter Vegetables In large saucepan, sauté 1 chopped Ontario Onion in 1 tbsp (15mL) butter for 2 min. Add rice and seasoning mix from 6 half-cup (125mL) package of Brown and Wild strated to Canadians that they are committed to greening communities across Canada. Their enthusiasm stems from a vision of a national forest forest waiting .to take root in Canada's villages, towns and cities. The spirit and energy of groups and corporations from every community community in this country is needed if we are to build a truly national network of Earth Stewards. We are inviting you to make à commitment to the preservation of your piece of the planet by planting trees through the LAWYER Peter E. Heslin, LL.B. Real Estate Wills Mortgages Family Law Pickering-Ajax Bowmanville 1305 Pickering Parkway 36 King St. E. Suite 304 623-5554 Call Toll Free - Region of Durham, and Toronto 1-800-567-3926 over médium-high heat, boil uncov- Rice and 2 cups (500mL) water. Stir ered and stirring often, until reduced to 1/4 cup (50mL), about 5 min. Stir in cabbage and cook, uncovered uncovered and stirring frequently, until slightly softened and bright green, 4 to 5 min. Season with salt and pepper. pepper. Stir in 1/3 cup (75 mL) of the dill. Arrange over platter or on individ- (5mL) butter and 1/2 tsp (2mL) ground cumin. Cover and microwave on High for 4 min., stirring after 2 min. Good with beef or chicken. Serves 4. Parmesan Carrot Toss Place 4 thinly sliced Ontario Carrots Carrots in microwaveable bowl with 1/4 tsp (lmL) crushed dried rosemary and 1 tbsp (15mL) water. Micro- wave, covered, on High for 4 to 5 min. or until tender-crisp, stirring partway through. Drain well and toss and bring to boil. Cover and cook over medium-low heat for 20 min. Stir in 3 sliced Ontario Carrots; cook, covered, for 20 min. Stir in 2 cups (500mL) sliced Ontario Cabbage; cook until cabbage is bright green, about 5 min. Serves 6. Stir in grated Parmesan cheese for a great vegetarian vegetarian entrée. Fast Cabbage and Leek Soup Shred half of an Ontario Cabbage, then cut into bite-sized pieces. Place 77 g pkg leek soup mix in large saucepan; stir in 5 cups (1.25L) water and 1/2 tsp (2mL) dried dillweed and bring to boil, whisking often. Stir in cabbage. Cover and cook over medium medium heat, stirring occasionally, for 10 min. Serves 6. Corn 6 N' Onion Chowder In saucepan, sauté 2 finely chopped Ontario Onions sprinkled with 1/2 tsp (2mL) curry powder in 1 and pepper to taste. with 2 tbsp (25 mL) grated Parme- tbsp (!5mL) butter for 5 min. Stir in can (10 oz/284mL) cream of celery soup and 1 soup can of milk. Then add can (19 oz/540mL) drained whole kernel com. Heat, stirring occasionally, occasionally, until hot. Makes 5 clips (1.25L). san, and salt Serve 3 or 4. Warm Cabbage with Mustard Vinaigrette In microwaveable dish, micro- wave 4 cups (1L) shredded Ontario Cabbage, covered, on High for 4 min. Whisk together 1 tbsp (15mL) vegetable vegetable oil, 1 tbsp (15mL) cider or white vinegar, 1 tsp (5mL) Dijon mustard, 1/4 tsp (lmL) granulated sugar and pinch of salt. Toss with hot cabbage until evenly mixed. Great with chicken or pork. Serves 4. Fast Borscht Place 2 chopped Ontario Onions, 1 Isp (5mL) dried dillweed and liquid from can (14 oz/398 mL) sliced beets in large microwaveable dish. Micro- wave, covered, on High for 4 min. Meanwhile, thinly slice beets; stir into onion mixture along with can (10 oz/284mL) beef broth. Micro- wave, covered, on High for 6 min., stirring partway through. Blend in 1/ 2 cup (125mL) sour cream, or serve soup with large dollop of sour cream on top. Makes 6 cups (1.5L). Hot Onion Salsa Finely chop 1 large Ontario Onion and place in small, microwaveable bowl with 1 tbsp (15mL) water. Microwave, Microwave, covered, on High for 3 min., stirring partway through. Drain off liquid. Stir in- 1/2 cup (125mL) bottled salsa. Wonderful warm on burgers, steaks or chops. Makes 1 cup (250mL). Note: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens ovens varies; check your owner's manual manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary. Mediterranean Carrot 6 N' Chicken Sauté Heat 1 tbsp (15mL) olive oil in Rob Perkin Pat Marjerrisori Al Beard Jack Ricard GREAT STARTER HOME Call Brad Hockin - 623-0398 Hockin Marg Bain Ken Hockin Real Estate Ltd. 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