A different take on “noodle” soup

We’re making an Asian-style soup today with a bit of a twist. Soup is very much a part of the Chinese culture going back 2,000-3,000 years.

Pease porridge is good after nine days, but imagine 2,000 years!

Most Chinese-style soups involve a flavourful broth with, for lack of a better term, stuff in them. It could be meat, veggies, herbs, noodles, or even medicinal ingredients.

Of course, two different

Chef Duff

popular soups are noodle soups and egg drop soup.

The Greeks make an egg lemon soup and Italians make a broth-based egg drop soup with spinach and parmesan.

This soup will have the appearance of a noodle soup, but the noodles are really a sliced omelet – talk about a perfect disguise!

Shrimp and Mushroom Soup with Egg “Noodles”

▢ 1 Tbsp. cooking oil

▢ 1 onion, sliced thinly

▢ 1 lb mixed wild mushrooms

▢ 2L vegetable or chicken broth

▢ 3 cups leafy greens (spinach, chard, etc.), frozen or fresh

1. Prepare Soup: Heat oil in large saucepan over medium-high heat; cook onion, mushrooms, salt and pepper, stirring occasionally, until onion and mushrooms are softened, about 5 minutes.

2. Stir in broth, scraping up any browned bits; bring to a boil. Stir in leafy greens. Reduce heat to medium-low; cover and simmer 10 minutes.

3. Stir in shrimp; cook, uncovered, until shrimp are pink and opaque throughout, about 5 minutes.

4. Ladle soup into serving bowls.

▢ Half pound frozen peeled shrimp

▢ 1 garlic clove

▢ 1 inch ginger, minced

▢ 2-3 Tbsp. soy sauce

▢ 2 large eggs

▢ Salt and pepper to taste

5. Meanwhile, prepare egg “noodles”: Whisk eggs with salt in small bowl until combined. Heat nonstick skillet over medium-low heat; mist with cooking spray. Pour half of the egg mixture into skillet, swirling to coat bottom; cook until surface is no longer shiny and edge begins to lift away from skillet, 1 to 2 minutes. Flip; cook until bottom is set, about 30 seconds.

6. Transfer to cutting board.

7. Repeat with remaining egg mixture; let cool enough to handle. Cut each in half; thinly slice crosswise. Sprinkle over top of soup.

FRIDAY, APRIL 28

▢ Friday Food at the Elmira Legion. Doors open at 4 p.m., tickets on sale at 4:30 p.m., serving at 5:45 p.m. Menu: Hot hamburger sandwich, fries, salad & dessert, $10/plate. Join us in the lounge. All welcome.

WEDNESDAY, MAY 3

▢ Senior's Community Dining at Calvary United Church, St. Jacobs at noon. Community Care Concepts invites you to join us for lunch and fellowship. Cost: $12. Must pre-register by noon April 28 by calling 519-664-1900.

THURSDAY, MAY 4

▢ Music Jam at the Junction, 47 Arthur Street South, Elmira, 7 p.m. Musicians are welcome to come and join the band to play some fun music with us. If you can play or sing, bring a song or two that you might want to take the lead on, or just play/sing along. Popcorn, and pop are served for anyone who wants to just come and listen. Contact Stew Shantz 519-575-0345.

▢ Not Alone Conference, 8:30 a.m. to 4 p.m. at Woodside Bible Fellowship, Elmira. The conference focuses on equipping rural congregations to effectively address family violence and promote healthy relationships. Our goal is to increase awareness and understanding of relationship abuse and to offer resources and support to spiritual caregivers. Family violence prevention experts from social services and faith communities will present workshops and this important event has been organized by the Woolwich Community Services Family Violence Prevention Program and the Church Outreach Working Group. www.notaloneevent.ca.

FRIDAY, MAY 5

▢ Friday Food at the Elmira Legion. Doors open at 4 p.m., tickets on sale at 4:30 p.m., serving at 5:45 p.m. Menu: sloppy joes, salad and dessert, $10/plate. Join us in the lounge. All welcome.

SATURDAY, MAY 6

▢ Schnitzel Dinner at the Elmira Legion, 6 p.m. Menu: schnitzel, mashed potato, vegetable, salad, roll & dessert, $15 per person. Tickets purchased in advance at the Legion. Take out also available.

WEDNESDAY, MAY 10

▢ Smoked Pork Chop Supper at Gale Presbyterian Church, Elmira. Join us from 5 p.m. to 6:30 p.m. Eat in (limited seating) or take out. Adults $20, child $5. Menu: Adult - chop, baked potato, veg., coleslaw, cheesecake; Child - mac & cheese, carrot sticks, cookies, milk. Advance tickets only - deadlineMay 4th, 3 p.m. Call church office 519-669-2852 or office@galepresbyterianchurch.com.

▢ Senior's Community Dining at Wellesley Community Centre at noon. Community Care Concepts invites you to join us for lunch and fellowship. Cost: $12. Must pre-register by noon May 5 by calling 519-664-1900.

THURSDAY, MAY 11

▢ Woodside Evergreen for Seniors, 10:30 a.m. at Woodside Church, Elmira. "Uplifting Songs with Heartfelt Impact" by the Viscounts, Southern Gospel Vocal Harmony Trio. A concert of music and devotional reflections. Donation of $10 includes a hot lunch. Registration is required by Sun May 7 at www. woodsidechurch.ca/evergreen or 519-669-1296.

Mini-Word

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Sudoku EASY

Crossword

ACROSS

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DOWN

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Sudoku HARD

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Dice throw

Fla. NBA team a favourite from that list. And so the meatballs that I chose are actually very similar to a dish that my husband makes, so I chose that one,” she said.

Miller’s job is to formulate the feed that best suits the needs of each of Wallenstein Feed and Supply’s customers. For example, farmers raising specialty pigs intended to have more marbling, or fat, will have a different diet than more typical pigs raised to be leaner, she said.

She likes her job because pigs are omnivores and can eat many things. This means nutritionists can get creative about what to feed them. For example, they can use some products that come from the process of making dried distillers grain with solubles, which is a byproduct of the ethanol industry. “It allows us to also be a little bit more sustainable, use ingredients that perhaps might end up in a landfill, but we can feed them to pigs.”

Neil Stephens, a feed truck driver with Wallenstein Feed and Supply, was another person featured in the book and video series. He said his favourite way to eat pork is in a pulled pork sandwich.

Stephens said he participated, “to be a good ambassador for the company.” His favourite part of his job is working with customers.

“I like the people I meet, the people I work with,” he said. He said driving the truck is kind of a means to an end and that he enjoys helping his customers get what they need.

He also appreciates the goal and message of the Whole Hog campaign.

“You know, the farmer raises the pigs, but he doesn’t do it alone,” he said.

Other locals featured in the book include Ed Metzger, a veterinarian from Linwood, and

Ash said any family recipes that were submitted were run through their partner chef Emily

MAYO CLINIC: Having more donors is the key to success

plant can get one. To sign up to be a donor, go to the Donate Life America website.

As someone needing a kidney transplant, your wife may have another option that would not likely require as long a wait time: receiving a kidney from a living donor.

Living-kidney donation is the most common type of living-donor transplant. Donors give one of their two healthy kidneys to the recipient. People only need one kidney to live a healthy, active life.

People also can donate a portion of their liver to someone in need. The donor’s liver regenerates within a matter of weeks.

People can consider donating a kidney or liver to a relative, friend, acquaintance or a stranger.

All potential donors undergo a medical evaluation to make sure that they are suitable for donation. Living donors must be 18 or older and be in good physical and mental health.

Sometimes, a potential kidney donor who wants to give to a family member or friend isn’t the best match for that recipient. In those situations, paired donation is considered. Donors and recipients are matched with other donors and recipients, creating a so-called “kidney chain.”

Ultimately, we need more people from all backgrounds to sign up to be donors.

ↆ Mayo Clinic Q & A is an educational resource and doesn’t replace regular medical care. E-mail a question to MayoClinicQ&A@mayo.edu. For more information, visit www. mayoclinic.org.

Richard in Guelph who worked with the photographers to prepare and plate the recipes and make sure the recipes were ready for consumers to follow.

Ash says Ontario Pork is donating the proceeds from the book to Feed Ontario, which supports food banks across the province.

The book is available at the Ontario Pork website (ontariopork.on.ca) and select stores.

Classic piccata sauce is perfect match for salmon

Piccata sauce is a simple, yet punchy mix of lemon, capers, white wine and butter. It’s tangy and takes your salmon dish in an exciting new direction.

Quick tips

1. Buy a whole centercut piece of salmon and cut it into individual portions to ensure that each fillet is a similar size to cook at the same rate.

2. Use skinless salmon fillets. More on this later.

▢ 1 (2-lb) center-cut skinless salmon fillet, about 1 1/2 inches thick

▢ 1 tsp table salt, divided

▢ 1 tsp pepper, divided

▢ 1 tbsp extra-virgin olive oil

1. Cut salmon crosswise into 4 equal fillets. Pat salmon dry with paper towels and sprinkle all over with 1/2 teaspoon salt and 1/2 teaspoon pepper.

2. Heat oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add salmon flesh side down. Cover and cook until browned on bottom and regis-

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Rigorously tested recipes that work.

3. Pat the fillets dry and sear them in oil in a preheated nonstick skillet to prevent them from sticking in the pan.

4. To keep the fish from breaking apart, cover the pan and let the steam gently cook the fish without flipping it. Note, this method means the fish only browns on one side.

Salmon Piccata

▢ 3 garlic cloves, sliced thin

▢ 2 tsp all-purpose flour

▢ 1/2 cup dry white wine

▢ 1/4 cup water

▢ 2 tbsp capers, tering 125 degrees (for medium-rare), about 5 minutes, or 135 degrees (for medium), about 7 minutes. Remove skillet from heat and transfer salmon, browned side up, to platter or individual plates.

3. Return skillet to medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir

This is why you should use skinless salmon and then serve the fillets browned side up.

Serving suggestions rinsed

After cooking the fillets to 125 degrees (for medium-rare), let them rest on a platter to keep them juicy. While the salmon rests, start the piccata sauce.

Cook the sauce down before whisking in butter, one piece at a time, off heat to ensure a viscous pan sauce; then finish with a sprinkle of dill.

▢ 1 tsp grated lemon zest plus 1 tbsp juice

▢ 4 tbsp unsalted butter, cut into 4 pieces

▢ 3 tbsp chopped fresh dill in flour and cook for 15 seconds. Whisk in wine, water, capers, lemon zest and juice, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Bring to boil and cook for 30 seconds.

4. Off heat, whisk in butter, 1 piece at a time, until combined. Stir in dill. Spoon sauce over salmon. Serve.

⚠ To ensure uniform pieces of fish, we prefer to purchase a whole center-cut salmon fillet and cut it into four equal pieces. For skinless salmon, we refer to the side opposite where the skin used to be, which is typically more pink in color and more rounded, as the flesh side.

ↆ For 25 years, confident cooks in the know have relied on America's Test Kitchen for rigourously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. See more online at www. amercastestkitchen.com