I have a few friends who are always after recipes that I feed my family. I can not gaurentee your kids will eat what is here – but it is what we eat like in this house. Until I can find a way to organize this section it is going to be one big long list…..
Skillet Chicken with Asparagus (from the Canadian Living Website)
This was really good, but I chose to omit the oil completely.
- 1 bunch asparagus (about 1 lb/500 g)
1 lb (500 g) boneless skinless chicken breasts
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp (1 mL) dried thyme
1 cup (250 mL) sodium-reduced chickenstock
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) grated lemon rind
Cut asparagus on diagonal into 1-inch (2.5 cm) lengths; set aside.
Cut chicken into 1-1/2 inch (4 cm) cubes; sprinkle with salt and pepper.
In large skillet, heat half of the oil over medium-high heat; brown chicken, about 6 minutes. Transfer to plate.
Add remaining oil to pan; fry onion, garlic and thyme, stirring occasionally, until onions are softened, about 3 minutes.
Return chicken and any accumulated juices to pan. Add asparagus and chicken stock; cover and simmer until asparagus is tender-crisp, about 2 minutes.
Meanwhile, whisk together lemon juice, cornstarch and lemon rind; add to pan and cook, stirring, until thickened, about 1 minute.
WINTER LENTIL SOUP
4 leeks – white and light green parts only
1 bunch kale
1 tablespoon olive oil
1 28 ounce can whole tomatoes, drain out the juice
6 cups of water
2 sweet potatoes – peel and cut into half inch dice
1/2 cup brown lentils
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt ( or 1 1/2 teaspoons normal salt)
1/4 teaspoon black pepper
12 fresh basil leaves (optional)
1/4 cup grated parmesan cheese (optional)
Slice each leek in half lengthwise – then slice each half into 1/4 inch thick pieces. Put them into a large bowl of cold water and rinse them out well 0 they tend to be dirty inside. Drain and pat dry.
remove the stems from the kale – stack the leaves on top of one another and cut into 1/2 inch wide strips – should be about 3 cups of leaves sliced up – give or take a bit. Heat oil in a saucepan over medium heat and the leeks and cook for 3 minutes. Add the tomatoes and cook – breaking them up with a spoon for another 5 minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if you are using it – I usually don’t have it in the house fresh). Simmer until the lentils are tender – usually about 30 -40 minutes. Top with parmesan cheese if desired ( I also don’t do this because Steve won’t eat cheese).
It freezes well and should be enough for one meal plus two containers (the big round zip-loc ones with the twist off lids – filled) of leftovers. Just leave and inch at the top of the container so it doesn’t explode once frozen….
My Mother in Law thinks she is the soup-master until I came up with this one (adapted from a magazine and drastically altered). And Emmett loves it too….
OK there is a little pre cooking action involved here – but I promise it is worth it! It is so damn good with a loaf of garlic bread for dinner…. and the recipe below should make 1 big meal and 2 smaller frozen meals.
1 tablespoon olive oil
3 leeks white parts only cleaned and thinly cut
4 stalks celery cut into 1/2 inch chunks
4 medium carrots (I used 5 or 6) peel and cut into 1/2 inch cubes
2 potatoes peeled and shredded (I cut them into skinny strings like shoestring french fries)
4 cups (1 head) of shredded cabbage
2 springs of fresh rosemary or 2 tablespoons of dried rosemary
2 cloves garlic smashed or minced
1/2 teaspoon black pepper
1 28 ounce can of tomatoes including the juice
6 cups of chicken stock (I am lazy and use instant)
1 can white kidney beans – drained and rinsed
1 small zuchini cut into half inch cubes
1/2 cup of fresh green beans cut into 1 inch lengths (honestly I never put these in the soup myself)
In a skillet (or honestly, a big ass dutch oven pot thingy) heat oil over medium heat. Add leeks celery carrots potatoes and cabbage and stir to combine. Reduce the heat to low cover and cook for 10 minutes until the vegetables are soft.
Increase the heat to medium and add the rosemary garlic salt pepper and cook, stirring for 1 minute.
Add tomatoes and juice breaking them up with a spoon (plus they will break apart better as it cooks) and bring to a boil.
Transfer the mixture to your crockpot. Add zuchinni and green beans at this point.
Add chicken stock and white kidney beans and stir well to mix it up. Cook on low for 8 hours (to a max of 10 hours) or on low for 4 hours (to a max of 5 hours).
It is a bit of prep (give yourself an hour to work on it total unless you are a wizard at chopping stuff up) but makes the best Minestrone I ever had outside some Italian place