Stone Soup & Asian Chicken Lettuce Wraps

Stone Soup

Ingredients

·         1/4 cup oil
·         4 cloves garlic, chopped
·         2 onions, chopped
·         1 celeriac or 4 stalks celery, chopped
·         4 carrots, chopped
·         2 large potatoes, chopped
·         1 cup dried red lentils
·         1 bunch parsley, chopped
·         1 small jar "Better than Bouillon"
·         Juice of 1/2 lemon (optional)
·         1 stone, rinsed
·         salt and pepper, to taste

 Instructions

1.      Heat oil in an 8-qt soup pot and sauté onion and garlic until soft and translucent. Add stone.
2.      Add carrots, celery, potatoes and cook until just softened, about 10 minutes
3.      Add lentils and bouillon. Fill the remainder of pot with hot water (about 7 L) and bring to boil.
4.      Once boiling, reduce heat and simmer for at least 20 minutes. Add bouillon.
5.      Before serving, stir in parsley, lemon and adjust salt and pepper to taste.

*In flyer February 19-25, 2023
Recipe and photo credit: Shuswap Food Action Society

Asian Chicken Lettuce Wraps

Ingredients

·         1 lb ground chicken
·         1 tbs peanut oil
·         ½ onion minced
·         1 cup red or green pepper diced
·         1 8 oz can water chestnuts drained and minced
For the Sauce:
·         3 tbs soy sauce*
·         3 tbs hoisin sauce*
·         1 tbs sesame oil
·         1 tbs rice vinegar
·         1 tbs peanut butter
·         1 tbs honey
·         2 tsp sweet chili sauce
·         ½ tsp garlic powder
·         ¼ tsp powdered ginger
       To serve
·         ¼ cup peanuts crushed.
·         Lettuce*

Instructions

1.      Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
2.      Heat 2 tbs peanut oil in a frying pan. Once hot, add ground chicken.
3.      Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
4.      Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
5.      Add sauce and simmer on low heat until the chicken and veggies are evenly coated, and everything is heated through.
6.      Serve in lettuce leaves.

*In flyer February 19-25, 2023
Recipe and photo credit: Joy Food Sunshine