WALLACE FARMS, SKAGIT VALLEY’S
BEST PRODUCE AND VALLEY PRIDE
Pacific Rim Potato and Veggie Stew
12-14 small Washington 1 small red onion,
red potatoes cut in 1/4-inch strips
(2-2 1/2 pounds), halved 1 tablespoon chopped garlic
1 14-ounce can chicken broth 2 tablespoons cornstarch
1 14-ounce can coconut milk 2 tablespoons soy sauce
(unsweetened) 1 cup 1/4-inch-sliced celery
2-inch piece ginger, with skin, cut 1 cup 1/4-inch-sliced carrots
in 1/4-inch slices 1 red bell pepper, diced
1 teaspoon Thai yellow curry paste, optional 1 1/2 cups sugar snap or snow peas
1/4 teaspoon red pepper flakes Garnishes: chopped cilantro, sliced
1 stalk lemongrass, green onions, lime wedges,
split and cut in 2-inch pieces soy sauce, Asian hot sauce
1. In a large pot, combine the first 9 ingredients.
Bring to a simmer, cover tightly, and simmer
until potatoes are three-quarters done, about
2. Whisk cornstarch into soy sauce and stir into the
stew. Add celery, carrots and bell pepper. Return to
a simmer, cover and cook until vegetables are
almost tender, 5-6 minutes, adding
peas during the last 2 minutes.
3. Sprinkle with cilantro and
green onions. Pass remaining
garnishes. Makes 6-8 servings.
Kathy Casey Food Studios.
Chef and culinary diva Kathy Casey
is the owner of Kathy Casey Food
Studios and Dish D’ Lish at the Pike
Place Market. Casey pens the monthly
column “Dishing” for the Seattle
Times and is the author of Dishing
with Kathy Casey. For more information, visit www.KathyCasey.com.
1 can Hansen’s Mandarin Lime Soda
1 14 1/2-ounce can diced tomatoes,undrained
1/2 teaspoon red pepper flakes
1/2 teaspoon dried mint flakes
1 large garlic clove, crushed
10 ounces quick-cooking couscous
1 tablespoon toasted sesame oil
1 tablespoon lime juice
1 tablespoon soy sauce
2 green onions, minced
1/2 cup cilantro, snipped
1. Combine soda, diced tomatoes, red pepper flakes, mint and garlic in a
large saucepan. Bring to a boil, remove from heat and stir in couscous.
Cover and let stand 10 minutes.
2. In a small bowl, combine sesame oil, lime juice, soy sauce, green onions
and cilantro;set aside.
3. Uncover couscous, fluff with a fork and stir in contents of the bowl.
Makes 4-6 servings.
Brands may vary by region; substitute a similar product.