Meal Categories

Sticky Kitchen Meals

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The inspirations for The Sticky Kitchen recipes come from foods I grew up on and foods I taste in restaurants that I want to replicate at home. The recipes are formatted to be the main part of your meal all planned out. The recipes can be prepared in approximately 60 to 90 minutes depending on how much time is spent socializing. Jump on board and try something new, spark interest with your kids and help foster a healthy relationship with food for your children. Taking time to make a meal from scratch increases the likelihood that your family will sit down together and enjoy it. Recipes are Dietitian Approved
  1. Here are a few favourite recipes:

    Kung Pao ChickenShrimp and Chorizio Sausage PaellaButter ChickenUpside Down Nachos

  2. Recipes with Dairy Free options:

    Vietnamese Lettuce WrapsThai Chicken Barley RisottoChicken Pad Thai and Mango SaladBlack Kale and White Bean Soup

Going Gluten Free? Check out the Celiac Society Website for list of ingredients one must follow for a strict gluten-free diet. Many of my clients who have Celiac Disease find most of The Sticky Kitchen recipes easy to make gluten free, simply by substituting ingredients like:

  • Soy sauce for a Gluten Free Tamari sauce
  • Worcestershire sauce for a Gluten Free version
  • Chicken stock can be replaced with an organic version from Costco called Home Goodness
  • All Purpose Flour replaced with a Gluten Free version from Robin Hood or small amounts can be replaced with Corn Starch.
  1. Vegetarian – Omitting meat options:

    Pantry ChiliSweet Potato Lentil CurryFried Rice Tomato Basil Lasagna

  2. Kids can start in the kitchen options:

    Beef and Bean TacosPantry ChiliChicken Fried RiceApple Celery Salad & Turkey Burgers

Top 10 Meals

  • Greek Salad Close

    Greek Chicken and Salad with Tzatziki

    1 Star2 Stars3 Stars4 Stars5 Stars (18 votes, average: 4.67 out of 5)
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    A welcome summer menu for company or even a weeknight meal and your kids can help.  There is no cooking until just before dinner so you can make this with a large group of moms or kids.  First you marinate the chicken, then prepare the salad and tzatziki.  Just before dinner you barbeque the chicken and toast up the pitas.

    Greek Chicken Greek Chicken is an easy make ahead prep that involves marinating the chicken. There are many serving options for this chicken. Try it on top of a Caesar Salad. Serve it along side a Greek Salad, Tzatziki and Toasted Pita Breads. For company we usually throw in some Lemon Roasted Potatoes too.

    Ingredients

    • 2 garlic clovesminced
    • 1tablespoon fresh lemon juice
    • 1tablespoon extra virgin olive oil
    • 1teaspoon dried oregano
    • 1/2teaspoon each salt and pepper
    • 4 boneless, skinless chicken breasts

    Instructions

    1. Combine all the ingredients for the chicken into a ziplock bag and massage the chicken to distribute the marinade. Refrigerate for 1 to 3 hours until ready to barbeque.
    2. Just before dinner preheat the grill to high. Reduce heat to low and place the chicken on the grill for 8-10 minutes per side until cooked through and internal temperature reads 170 degrees.
    3. Let chicken rest on a cutting board tented with foil for 10 minutes. Slice the chicken across the grain and arrange on a serving platter or plates.
    Greek Salad Ever tried salad in a jar for lunch? Greek salad is perfect for a jar. While you are preparing your dinner prepare a small salad for lunch tomorrow. In a 2 cup jar add 2 tablespoons of dressing, then some feta cheese, olives, peppers, tomatoes, cucumbers up to the top so there is as little space as possible before you add the lid. Refrigerate until lunchtime.

    Ingredients

    Greek Salad

    • 2 sweet bell peppersmix of colours
    • 1 green pepper
    • 1pint/carton cherry or grape tomatoes
    • 1 english cucumber
    • 1/4cup red onionthinly sliced or diced
    • 1/2cup feta cheesecrumbled or diced
    • 1cup whole kalamata olivesor 1/2 cup pitted and sliced

    Dressing

    • 1 garlic cloves minced
    • 1/4cup red wine vinegar
    • 2tablespoons fresh dillfinely chopped
    • 1teaspoon dried oregano
    • 1/2teaspoon kosher salt
    • 1/4 teaspoon freshly ground pepper
    • 1/3 cup extra virgin olive oil

    Instructions

    1. Prepare salad ingredients by chopping 3 peppers into bite size chunks, cut tomatoes in half, cut cucumbers lengthwise into quarters and then slice, thinly slice red onion or dice. Add all vegetables into a large bowl or container.
    2. For the greek salad combine all dressing ingredients in a small container or jar.
    3. Store feta cheese and olives in a small container in the refrigerator until dinner.
    4. Shake up dressing and add to your salad until you have the desired amount. Sprinkle with olives and feta cheese.
    Tzatziki with Toasted Pitas Tzatziki is so easy and economical to make at home and it will be the freshest you have ever tasted. The perfect compliment to greek chicken and toasted pitas.

    Ingredients

    • 3/4teaspoon kosher salt
    • 2 garlic cloves minced
    • 1 1/2 cups plain or greek yogurt 2% or higher
    • 1/4 english cucumber
    • 1tablespoon red wine vinegar
    • 2teaspoons fresh mintfinely chopped
    • 2teaspoons fresh dillfinely chopped
    • 2 teaspoons extra virgin olive oil

    Instructions

    1. Using the small side of your grater, grate the cucumber with skin on. Put grated cucumber into a mesh strainer or squeeze out liquid with your hands and discard.
    2. Combine all remaining ingredients in a bowl or container and chill until ready to serve.

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  • KungPaoChicken

    Kung Pao Chicken

    1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.36 out of 5)
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    Thinking of starting a kitchen club? Kung Pao Chicken has become a favourite in our family as well as our neighbours and is the perfect kick off recipe. It has been adapted from one posted by Tony Rosenfeld in Fine Cooking and is best made just before dinner.

    Kung Pao Chicken This recipe is a success story. Votes from all families are 7/10 or higher. For those with picky eaters start with the chicken plain, vegetables raw and rice on the side then introduce the sauce. One day soon they will gobble it all up!

    Ingredients

    Sauce Ingredients:

    • 3/4cup chicken broth
    • 2tablespoons soy sauce
    • 1tablespoon balsamic vinegar
    • 1tablespoon corn starch
    • 2teaspoon sesame oil
    • 11/2 teaspoons sugar

    Stir Fry Ingredients:

    • 3 boneless, skinless chicken breastscut into bite sized chunks
    • 1/2teaspoon kosher salt
    • 1/8teaspoon pepper
    • 1/4cup corn starch
    • 1/4cup canola oil
    • 2tablespoons minced fresh ginger
    • 3 green onions thinly sliced separate white from green
    • 2 sweet bell pepperscut into chunks
    • 3 celery stalkscut in slices
    • 1/4cup sherry
    • 1/4cup coarsely chopped salted peanuts

    Instructions

    1. Chop vegetables and add to one bowl: the peppers, celery, ginger and white parts of green onions. Green parts of the onion can be added later as a garnish.
    2. In a glass measuring cup whisk together chicken broth, soy sauce, balsamic vinegar, 1 T corn starch, sesame oil and sugar with a fork and set aside.
    3. In a large bowl or ziplock bag toss chicken with 1/4 cup cornstarch, salt and pepper.
    4. Heat 3 tablespoons of the canola oil in a large non-stick frying pan over medium high heat until hot. Add chicken with tongs, shaking off any excess corn starch. Cook chicken until lightly browned on most sides. Approximately 2-4 minutes per side depending on size of your pan and heat. Working in 2 batches also helps to not crowd the chicken so it browns easily.
    5. Add remaining 1 tablespoon of canola oil and cook vegetables constantly stirring for 1 minute.
    6. Add the sherry and stir scraping any brown bits off the bottom of the pan.
    7. Whisk sauce ingredients one more time and add to skillet. (If taking home or preparing before dinner then at this point turn off the heat and refrigerate until 15 minutes before dinner.)
    8. Stir in sauce and cook until it thickens. Check the chicken to make sure it is no longer pink inside. Turn off heat and cover until ready to serve – 10 minutes.
    9. Serve with sticky rice and sprinkle with green onions and peanuts.

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  • Meatball Quinoa Soup

    Meatballs and Meatball Quinoa Soup

    1 Star2 Stars3 Stars4 Stars5 Stars (13 votes, average: 4.15 out of 5)
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    Taking the time to roll these meatballs will give you 3 meals for each family and it can be a fun afternoon socializing with friends.

    Enjoy Meatball Quinoa Soup tonight which is my take on an Italian Wedding Soup and then freeze the remaining larger meatballs for a pasta sauce or meatball subs.  If time is of short supply and you are cooking with a friend or 2 then just make one recipe of meatballs and 2 or 3 pots of soup.  For the soup you will need a burner for each guest.

    Beef & Turkey Meatballs Meatball Quinoa Soup, Meatballs in your favourite sauce on pasta and Meatball Subs in a marinara sauce are 3 meal ideas. If kids are doing this recipe I would suggest only 1 recipe split between 2 or 3 families so the kids don't get overwhelmed by the rolling involved. Feel free to adjust the mixture of ground meats - all beef, all turkey or a mixture of beef and pork are also delicous.

    Ingredients

    • 1teaspoon extra virgin olive oil
    • 1small onionfinely chopped
    • 2 garlic clovesminced
    • 1 carrot
    • 1lb lean ground beef
    • 1lb lean ground turkey(breast meat is great if you can find it)
    • 3/4 cup bread crumbs
    • 1/4cup finely grated parmesan cheese
    • 1 egglightly beaten
    • 1teaspoon kosher salt
    • 1/2teaspoon freshly ground black pepper

    Instructions

    1. In a 10 inch frying pan heat olive oil over medium heat. Add onions and saute until soft approximately 10 minutes.
    2. Stir in minced garlic and cook for another minute then set pan aside to cool.
    3. In a large bowl grate the carrot.  
    4. To the bowl add ground beef, ground turkey, bread crumbs, parmesan cheese, egg, salt, pepper and reserved onion mixture.
    5. With your hands mix all ingredients together until it is consistent - you might need to help kids with this step.
    6. Rolling between your 2 palms form meat mixture into small meatballs approximately 2 cm in size. Use approximately 1/3 of the mixture for these meatballs to be added to your soup.
    7. At this point you should begin your soup preparation. Once the soup is simmering you can make additional meatballs of a larger size to be used in meatball subs or pasta.  
    8. To cook meatballs you can bake them on a large baking sheet at 400 degrees for approximately 20 minutes stirring after 10 minutes.
    9. To cook meatballs in a marinara sauce, first bring the sauce to a boil, add meatballs and cover. Simmer this sauce for 45 minutes to one hour. Meatballs can be tested and should register 165 degrees in the centre.
    Meatball Quinoa Soup For the Meatball Quinoa Soup Recipe you can use your own meatball recipe or just shape some ground beef into small balls for my take on an Italian Wedding Soup.

    Ingredients

    • 2teaspoons extra virgin olive oil
    • 1medium oniondiced
    • 2 carrotsdiced
    • 2 celery stalksdiced
    • 1 bay leaf
    • 1carton vegetable, beef or chicken broth(946 ml)
    • 1cup passata or strained tomatoes
    • 114 oz can of navy beans
    • 1small bunch of kale, chard, spinach or beet greens
    • 1/2 cup quinoa
    • 1teaspoon kosher salt to taste
    • 1/2 teaspoon feshly ground black pepper
    • grated parmesan cheesefor garnish

    Instructions

    1. Heat your dutch oven on medium heat, add oil and then onions, garlic, carrots and celery. Stir constantly and cook for approximately 7 minutes until vegetables have started to soften but not brown.
    2. Add bay leaf, broth and strained tomatoes and bring to a boil.
    3. Add your small meatballs and continue to simmer for 20 minutes until cooked through.
    4. While soup is simmering prepare your greens by removing tough stems and spines, and finely chopping leaves - the smaller the better for my kids.
    5. Add beans, greens and quinoa and simmer 15 minutes until greens and quinoa is tender.
    6. Taste and add salt and pepper as needed.
    7. This soup is more flavourful made ahead of time. Refrigerate and reheat before dinner.
    8. Garnish with freshly grated parmesan cheese and serve.

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  • Chicken Pot Pie

    Chicken Pot Pie

    1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.50 out of 5)
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    This Chicken Pot Pie can be made ahead of time and baked just before dinner.  I use a single crust puff pastry to save time and extra calories.  You can prepare this recipe in 2 pie plates or a large french white casserole dish (mine is 2.8 litres and it works well). For company I have prepared the pie in individual bowls that are oven safe. If you purchase a large roasted chicken you can use one for 2 recipes.

    Chicken Pot Pie Food can bring families and friends together in difficult times. A comfort food like Homemade Chicken Pot Pie is always well appreciated by friends in need. The recipe can easily be doubled.

    Ingredients

    Filling Ingredients:

    • 1 roasted chicken cooledmeat taken off and diced
    • 6tablespoons butter
    • 1medium onion chopped
    • 2 celery stalks chopped
    • 3 carrots chopped
    • 1/2package mushroomssliced and diced
    • 1/2cup flour
    • 21/2 cups low sodium chicken stock
    • 1/4teaspoon pepper
    • 1 potatowashed peeled and diced (yukon gold preferred)
    • 1cup frozen vegetables(we like peas and corn)
    • 1cup milk(1 or 2%)
    • 1/4cup chopped parsley
    • 1 egglightly beaten

    Pie Crust:

    • 1sheet puff pastry

    Instructions

    1. In a medium sized pot boil potato starting in cold water (multiple recipes can be cooked together in a larger pot and divided) for approximately 15 minutes or less until al dente. Drain, rinse with cold water to stop cooking and reserve.
    2. In a large dutch oven heat over medium high heat, add butter and melt, add onion, celery, carrots and mushrooms and cook until soft.
    3. Sprinkle in flour a tablespoon at a time and stir constantly with a wooden spoon making a smooth roux. If the mixture gets too thick add some chicken broth a little at a time and continue to stir ensuring that there are no clumps of flour. Continue adding 2 1/2 cups of broth and heat over medium heat until smooth and thick. Add pepper.
    4. Into the dutch oven add chopped chicken, reserved potatoes and frozen vegetables, heat through. Stir in milk and parsley, and taste. Add additional seasoning if necessary - depending on the type of broth you may need salt. Transfer mixture to casserole dish.
    5. Gently roll out dough using a sprinkle of flour to ensure your pastry sheet will fit your pie dish. The surface should be slightly larger than your baking dish.
    6. Brush egg wash along the edge of your baking dish. Using the parchment paper lay your dough onto the baking dish. Trim any extra dough so that it folds 2 cm around the edge - press gently into place. Brush all dough lightly with egg wash.
    7. Prepared pot pie can be refrigerated until ready to bake and serve. If you cover with plastic wrap the egg wash might come off so you could apply instead before baking. Bake 40 minutes to 50 minutes at 350 degrees until hot in the centre and crust is browned. (Small ramekins will take less time). If your crust is browning before your pie is hot in the centre then cover it with foil for the last few minutes.

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  • Butter Chicken

    Better Butter Chicken

    1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)
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    This recipe is a healthier version of Indian Butter Chicken adapted from the Looney Spoons Cookbook. With additional vegetables and a light cream/yogurt combo you will feel great serving this to your family.

    Butter Chicken Serve this dish with naan bread or rice.

    Ingredients

    • 4tablespoon butterdivided
    • 3 chicken breasts cut into bite sized pieces
    • 1 medium onion diced small
    • 2 garlic clovesminced
    • 128 oz can diced tomatoes(unsalted)
    • 2tablespoons tomato paste
    • 1tablespoons brown sugar
    • 1/2teaspoon kosher salt
    • 1/4teaspoon pepper

    Spice Mixture

    • 1large red pepperdiced medium
    • 1tablespoon grated fresh ginger
    • 2teaspoons chili powder
    • 1teaspoon turmeric
    • 1/4teaspoon ground cinnamon

    Add just before Serving:

    • 1/4cup light cream
    • 1/4cup plain yogurt
    • 1/4cup chopped fresh cilantro

    Instructions

    1. Prepare onions, garlic and chicken and set aside separately. Dice the red pepper and add to a medium sized bowl with spice mixture.
    2. In your skillet or dutch oven melt 2 tablespoons of butter over medium high heat.
    3. Add chicken pieces and cook until no longer pink stirring only when needed so the chicken gets a nice caramel colour - approximately 5-7 minutes. Remove chicken and set aside.
    4. In the same pan melt the remaining 2 tablespoons of butter. Saute onions for approximately 5 minutes until translucent and soft. Add garlic and cook stirring often for an additional 2 minutes.
    5. Add contents from the medium sized bowl - red pepper, ginger, chili powder, turmeric and cinnamon. Cook another 2 minutes.
    6. Add tomatoes, tomato paste, brown sugar, salt, pepper and reserved chicken. Cover and simmer about 10 minutes.
    7. Add cream and yogurt and stir. At this point you can transport home and refrigerate until dinner time. Heat through with the lid on just before dinner. Do not bring to a boil.
    8. Stir in cilantro or sprinkle on top. Serve over basmati rice or with naan. Note: For taking home and reheating stop at step 6 - add the cream and yogurt but do not reheat on the stove until 15 minutes before dinner.

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  • Tikka Masala

    Chicken Tikka Masala

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    Chicken Tikka Masala can be an alternative to Butter Chicken when you are craving Indian Spices.  This recipe has been adapted from Curry Stand Chicken Tikka Masala Sauce from All Recipes.com.

    Chicken Tikka Masala Though it is not traditionally an Indian side dish consider serving Chicken Tikka Masala with a side green vegetable making it a more nutritious option for your family.

    Ingredients

    Chicken

    • 1tablespoon canola oil
    • 4 boneless, skinless chicken breastscut into bite sized pieces
    • 1/2teaspoon curry powderor garam masala if you prefer

    Onions

    • 2tablespoons butter
    • 1 onionfinely chopped

    Spice Mixture

    • 4 garlic clovesminced
    • 1tablespoon ground cumin
    • 1teaspoon kosher salt
    • 1teaspoon ground gingeror 1 T freshly grated ginger
    • 1/2teaspoon ground cinnamon
    • 1/2teaspoon ground turmeric
    • 1/4teaspoon cayenne peppermore if you like the heat

    Cream

    • 2cups passata or crushed tomatoes(500 ml)
    • 1cup heavy cream (35%)
    • 2teaspoons sweet paprika
    • 1tablespoon sugar

    Instructions

    1. In a small bowl prepare garlic and measure out spice mixture, set aside. In another small bowl put finely chopped onions. Now chop your chicken into bite sized pieces.
    2. In your non-stick 12 inch skillet heat oil over medium high heat.
    3. Add 1/2 chicken and sprinkle with 1/4 teaspoon curry powder. Cook chicken until it is a nice caramel colour - approximately 5 minutes, stirring when needed. Chicken does not need to be cooked through at this point. Remove, set aside on a plate and repeat with remaining chicken.
    4. In the same pan melt 2 tablespoons butter. Saute onions for approximately 5 minutes until transulcent and soft. Turn heat down to medium if onions are browning quickly.
    5. To the onion mixture add garlic and spices. Continue stirring until garlic is cooked and spices are fragrant about 2 minutes.
    6. Stir in tomato passata and reserved chicken and simmer for 10 minutes.
    7. Add all remaining ingredients; cream paprika and sugar and simmer the sauce for 30 minutes until chicken is cooked through and sauce has thickened. Taste and add an additional 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt and/or 1 teaspoon sugar if required.

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  • Upside Down Nachos

    Upside Down Nachos

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    Upside down nachos are baked in a way that ensures your chips don’t get soggy.  I found this recipe in Canadian Living a number of years ago and adjusted a few ingredients to ensure it becomes a family favourite.

    Upside Down Nachos What kid won't want to make Nachos for dinner? Serve at home with shredded lettuce, sour cream, salsa and guacamole.

    Ingredients

    • 1lb lean ground beef
    • 1medium oniondiced
    • 3 garlic clovesminced
    • 1 sweet green pepperfinely diced
    • 1 sweet red pepperfinely diced
    • 1tsp cumin
    • 1tsp chili powder
    • 1/2tsp dried oregano
    • 1/4tsp crushed red pepper flakes(optional)
    • 1/2tsp kosher salt
    • 1/4tsp pepper
    • 1can (14-19 oz) black beansrinsed and drained
    • 1can (28 oz) diced tomatoes
    • 4tbsp tomato paste
    • 1cup frozen or fresh corn
    • Tortilla chips to sprinkle on toptry baked or low sodium versions - organic from Costco are wonderful
    • 2cups lightly packed shredded cheddar cheeseapprox. 4 oz
    • 2 green onions thinly sliced

    Instructions

    1. In a large non-stick pan sauté beef over medium heat, breaking up with a spatula, until no longer pink – about 10 minutes. Drain off fat in a colander with running water and return to the pan.
    2. Add onions to the pan with the ground beef and sauté until onions are translucent about 5 minutes.
    3. Add garlic, peppers, cumin, chili powder, oregano, red pepper flakes if using, salt and pepper and cook over medium heat for another 5 minutes.
    4. Add black beans, tomatoes with juice and tomato paste and bring to a boil.
    5. Reduce heat and simmer uncovered, stirring occasionally until slightly thickened, about 20 minutes.
    6. Stir in corn and heat through.
    7. Spread into a 9 x 13 inch baking pan. You can spread 3/4 in the pan and keep 1/4 aside in a container for a taco salad the next day. Meat mixture should be refrigerated until ready to serve. For take home you will need chips, cheese and green onions.
    8. Just before dinner sprinkle with enough chips to cover the meat mixture. Then sprinkle with grated cheese.
    9. Bake at 375 degrees for 15-25 minutes until mixture is hot and cheese is melted.
    10. Serve with a spatula onto plates. Sprinkle with green onions and add toppings if desired. Optional toppings: Shredded lettuce, sour cream, salsa and guacamole.

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  • Chicken Tortilla Soup

    Chicken Tortilla Soup

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    Make a more flavourful broth for this soup by starting with bone in and skin on chicken breasts. This recipe will make a large batch of soup so you can plan for some leftovers. Chicken Tortilla Soup is perfect Cinco de Mayo celebration on May 5th.

    Chicken Tortilla Soup Chicken Soup topped with crunchy fried tortilla strips and bursting with mexican flavours. Make it with a friend or go all out and add some Lime Tequila Cupcakes for dessert. Perfect for a Cinco de Mayo celebration. Serve at home with fresh cilantro, chopped avocado, shredded tex-mex cheese and green onions or chives.

    Ingredients

    Soup Ingredients:

    • 4 bone in, skin on chicken breasts
    • 1carton chicken broth (946 ml)optional
    • 1/2bunch fresh cilantro
    • 1tablespoon chili powder
    • 1teaspoon kosher salt
    • 1/2large onion
    • 4 celery stalks
    • 2 garlic cloves
    • 1 jalapeño pepper
    • 2cans diced tomatoes (750 ml)option - use one can with added onions and peppers
    • 2cans black beans (14-16 ounces)rinsed and drained
    • 2cups frozen or fresh corn
    • 2 large juicy limes2 tablespoons of lime juice

    Toppings:

    • 1-2cups canola oil for frying
    • 3- 6 inch corn or flour tortillas
    • avocadochopped
    • monterey jack or tex-mex cheesegrated
    • green onions or chivesfinely sliced

    Instructions

    1. In a large stock pot or dutch oven place your chicken breasts and cover with water or combination of water and chicken broth. Add 10 large springs of fresh cilantro and 1 tablespoon of chili powder. Bring to a boil and simmer covered for 30 minutes.
    2. While the chicken is simmering prepare your vegetables. Finely dice the onion, celery, garlic and jalapeño pepper.
    3. At this point remove and discard the cilantro sprigs. Add chopped onion, celery, garlic, jalapeño pepper and salt to your pot and simmer an additional 30 minutes uncovered.
    4. While your soup simmers heat 1 inch of canola oil in small pot for frying. Using clean kitchen shears cut the tortillas into small strips. Ensure your oil reaches 350 degrees using a candy thermometer and fry strips in batches of 10 at a time. Scrunch them with tongs for a few seconds to give them a wavy shape. Remove after lightly browned and transfer to a plate lined with paper towel to drain. If desired sprinkle with a little salt while still hot.
    5. Remove the chicken to a cutting board to cool. Add canned tomatoes, black beans and corn to your pot and continue to simmer.
    6. Remove and discard the skin and bones from the chicken. Shred chicken usine a fork and a knife and add back to your simmering soup. If making ahead of time turn off the soup and refrigerate until 20 minutes before dinner.
    7. Just before serving re-heat, add 1 cup chopped fresh cilantro and 2 tablespoons of fresh lime juice. Taste and add any additional salt if needed. Top with grilled tortilla strips, diced avocado and shredded cheese.

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  • sweet potato lentil curry

    Sweet Potato Lentil Curry

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    Lately I have been learning more and more about different dietary restrictions and it can be complicated having a group of friends over for dinner. I was excited to come across a recipe from Julie Van Rosendaal. This one main dish recipe should accommodate most dietary restrictions. Sweet Potato Lentil Curry is meat free, dairy free, gluten free and still delicious.

    Sweet Potato Lentil Curry This meal is easy to prepare and would go great with a vegetable soup to start.

    Ingredients

    • 2teaspoons canola oil
    • 1medium onion sliced
    • 1tablespoon freshly grated ginger
    • 3 garlic cloves minced
    • 2teaspoons curry powder
    • 1teaspoon cumin
    • 1teaspoon turmeric
    • 1teaspoon salt
    • 1 cinnamon stick
    • 1400 ml can coconut milk(light or regular)
    • 1cup water
    • 1large or 2 medium sweet potatoes peeled and diced
    • 1/2cup dried green lentils
    • 3cups baby spinachchopped if desired

    Instructions

    1. In a large frying pan over medium high heat add oil and then onions and sauté until soft approximately 5 minutes.
    2. Add ginger, garlic, curry powder, cumin, turmeric and salt. Stir and cook another 2 minutes.
    3. Add cinnamon stick, coconut milk, water, sweet potatoes and lentils.
    4. Cover and simmer on low for approximately 25 minutes until sweet potatoes are tender.
    5. If making ahead of time add spinach - no need to stir. Refrigerate and reheat 10 minutes before dinner.
    6. Stir in spinach and cook for another minute until spinach wilts.
    7. Serve over rice.

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  • Black Kale & White Beans Soup

    Black Kale and White Bean Soup

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    My dear friend Kristyn created this recipe for her soup catering business. It is full of flavour from the “black” kale and the “white” beans though I find the star is a good not too spicy dried spanish chorizo sausage. You can easily make this soup gluten free or dairy free if required. Serve with a crusty loaf and a sprinkle of parmesan cheese.

    Black Kale and White Bean Soup This is a quick soup to whip up for dinner. You only really need an hour to prepare and clean up. If made ahead of time the flavours will blend together well.  

    Ingredients

    • 2teaspoons extra virgin olive oil(or less)
    • 250grams Spanish style dried chorizo sausage(3 small sausages)
    • 1medium red oniondiced
    • 4 garlic clovesminced or finely chopped
    • 28 oz can of navy beansrinsed and drained
    • 2cartons (946 ml) chicken stock(approximately 2 litres)
    • 250ml white wine
    • 1piece parmesan rind
    • 1teaspoon fresh rosemaryfinely chopped
    • 1/2 teaspoon freshly ground black pepper
    • 1bunch black kalealso called lacinato
    • kosher salt to taste

    Instructions

    1. On your cutting board prepare red onion, garlic, rosemary and slice chorizo sausage into thin semi circles.
    2. Heat your pot or dutch oven over medium heat. Barely cover the bottom of your pot with olive oil. Once oil has heated add your sausage and sauté for 3 minutes, add onions and continue cooking another 5 minutes until soft.
    3. Add garlic and sauté for another minute.
    4. Add beans, broth, wine, rind, rosemary and simmer for 30 minutes.
    5. While soup is simmering prepare kale by removing tough stems and spines finely chopping leaves and rinsing in cold water.
    6. If making ahead of time add kale and remove from heat. Just before dinner simmer soup for 15 minutes until kale is tender.
    7. Remove and discard the parmesan rind. Taste and add additional salt and pepper as desired.

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