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View printable version of this recipe View all Field-Fresh Recipes Traditional French-Canadian Supper Serves 6-8 Split Pea Soup 2 C. dried split peas 2 C. carrots (3 med carrots) finely minced 1 C. celery (3-4 celery stalks) finely minced 1 C. onion, (one onion) finely minced Bay leaf 3 cloves garlic, whole, peeled 1/2 tsp. dried thyme Bring to boil the split peas and bay leaf in a pot filled with at least 5 cups of water. Simmer on low for 1 hour. Stir frequently to not let stick to the bottom of the pot; add more water if consistency appears too thick. Add carrot, celery, onion, garlic and thyme, salt & pepper to taste. Simmer on low for an additional 30 minutes. Continue to stir frequently. Tourtiere (Meat Pie) 1-1/4 lb ground pork 1 medium-large onion, finely minced 4 stalks of celery, finely minced 1/8 tsp. each: ground cloves, cinnamon, nutmeg, sage Frozen pie crust Brown meat in pan (no oil required). Add onion, celery, spices. Simmer on low heat for 1 hour. Stir occasionally and add water frequently so that mixture does not dry out or burn to the pan. Add salt & pepper to taste. Preheat oven to 350 F. Prepare pie dough following package instructions and place dough in pie pan. Fill with meat. Cover top with pie dough. Add vents to the top with fork. Bake for 30 minutes at 350 F or until crust is golden brown. Serve with gravy, if desired. Mashed Potatoes 2 lb russet or Yukon Gold potatoes 1/2 to 3/4 C. half & half cream 6 Tbsp. butter 1 tsp. salt Place potatoes in large pot with sufficient water to cover. Bring to a boil and cook on high for approximately 15 minutes or until potatoes are very soft. Drain and peel potatoes. Mash and place in a large bowl. Blend in butter, cream, salt and pepper to taste. Grocery List: Dried split peas Carrots (3 med carrots) Celery Onion Bay leaf Garlic Thyme Ground pork Ground cloves, Cinnamon Nutmeg Sage Frozen pie crust Russet or Yukon Gold potatoes Half & half cream Butter Submitted by Valley Natural Foods' communication specialist Josie Biocca |
