麻豆视频

WESTERN PRODUCER – Oh January — at times it can feel like it is going on forever. I like to think of it as the refresh month. It’s a time to get back on schedule after the holidays. I have no worries about resolutions because I do not make them, and I use these indoor days to organize, declutter and restock the house. After all, sooner than you think, we will be out on lawn mowers again.

I recently listened to a podcast on the New Year and cleaning up our diet. Interestingly, the speaker challenged listeners to use January as a food thrift month to tackle the issue of food waste. The concept is to use up items that you have on hand that are perhaps imperfect but still full of nutrition and flavour that you might normally give up on and throw out. Food that is hiding in your vegetable and fruit drawers, freezer and pantry can be transformed into food offerings that are delicious and send a lingering aroma throughout your house. I think that is a win.

First thing that came to mind was a warm winter soup, always satisfying and full of nourishment.

Moroccan chicken vegetable soup

This is a recipe that has transformed over time at our house. One of the tricks to making a flavourful soup is to always sauté the vegetables to translucence before adding liquids. After making this soup, you might be able to see to the bottom of the vegetable drawer.

• 2 tbsp. oil 30 mL
• 3 carrots, peeledand finely diced 3
• 3 stalk celery, finely diced 3
• 1 onion, peeled and finely diced 1
• 1 handful of spinach finely chopped 1
• 1/2 c. finely chopped fresh mushrooms 125 mL
• 2 cloves garlic, thinly sliced or 1 tsp. garlic powder 5 mL
• dash of cumin
• squeeze of lemon juice or a dash of soy sauce
• 4 c. chicken broth, either from bone broth or prepared (I like using McCormick cubes) 1 L
• 2 c. water 500 mL
• 2 c. chopped chicken, cooked 500 mL
• 1 1/2 c. egg noodles 375 mL
• 1 c. frozen peas 250 mL
• 2 tbsp. fresh parsley, chopped 30 mL
• 1 thinly slicedgreen onion 1
• Seasoning salt, salt and pepper to personal taste

Put the oil into a stockpot and heat over medium heat. When heated, add the vegetables, garlic, dash of cumin, lemon or soy sauce. Sauté them for a few minutes until their colours get intensified but they are translucent.

Now add the chicken broth and bring it to a simmer. Add the chicken and the noodles and continue cooking until the noodles are tender. Stir in the parsley, green onion, seasoning salt, salt and pepper.

Serve immediately with crackers, croutons or fresh hearty bread. Serves four to six.

Note: For variety and nutrition, add in about a 1/2 cup (125 mL) rinsed and cooked chick peas or lentils for more texture and fibre.

For a creamier soup add a bit of cream (No more than a cup).

You can leave out the cooked chicken if desired and go for a no-meat dish.

I freeze bits of leftover chicken for this kind of dish. You could also substitute in turkey. Just be sure to chop into small pieces before freezing.

One pan-roasted chicken dinner

Roasting really brings out the flavour in food, and a colourful one-dish meal is such a pleasure, producing easy cleanup and delicious results.

For this dish, use fresh or frozen vegetables. The trick is making items that are close to the same size and close to the same texture (firmness). For example, potatoes take longer to roast than many other vegetables so they must be cut a bit smaller.

• 6 chicken breasts,thawed 6
• 4 tbsp. olive oil, divided 60 mL
• 1 tsp. lemon pepperseasoning 5 mL
• 4 small potatoes, chopped into 1 inch pieces 4
• 2 peeled parsnips, cut into 2 inch pieces 2
• 4 peeled carrots, cut into2 inch pieces 4
• 1 medium onion, quartered 1
• 1 c. whole brussels sprouts, fresh or frozen 250 mL
• 1 tsp. garlic seasoning or powder 5 mL
• Salt, pepper and seasoning salt to taste

Preheat the oven to 400 F (200 C). Prepare baking pan, either a cookie sheet with sides or a large 10 x 15 inch (25 X 38 cm).

Place the chicken on a plate and drizzle with 2 tbsp. oil until coated. Season with lemon pepper.

In large bowl, combine the potatoes, carrots, parsnips, onion, and brussels sprouts. Coat with the remaining oil, season with garlic seasoning, salt and pepper to taste and place on the baking pan.

Place chicken among the vegetables to spread the flavour. Roast in the oven for one hour or until just tender. Stir with tongs occasionally to spread the cooking juices. If dry on the pan, add more oil.

Makes four large servings.

Note: Substitute in any vegetables you have on hand. I often add cauliflower pieces or cubed squash or beets or chunks of cabbage. Get creative, just do not over fill your pan.

Fruit and greens salad

This salad is enjoyed by my family often. It is simple, refreshing and I often make it this time of year to use up my canned oranges, which I buy for the holiday season. It is from my aunt, Alma Copeland, who is an exception cook, as many of you know. The recipe is originally from Company’s Coming, Dinners of the World Cookbook by Jean Pare, who passed away recently. Jean’s legacy of good food will live on as her books are in many kitchens, providing family food staples.

• 1 medium head of lettuce, cut or torn (head lettuce or romaine, my preference) 1
• 2 c. orange segments(you can substitute fruit like strawberries or other fruit) 500 mL
• 1 c. sliced celery 250 mL
• 4 green onions, sliced 4

Dressing:

• 1/4 c. oil 60 mL
• 1/4 c. vinegar 60 mL
• 1/4 c. sugar 60 mL
• 1/4 tsp. salt 1 mL

In a large mixing bowl, combine the lettuce, fruit, celery and green onions. Toss until combined.

In another mixing bowl or measuring cup, combine the oil, vinegar, sugar and salt. Pour over salad just before serving. Makes eight servings.

Bourbon apple crisp

This recipe comes from www.fraicheliving.com. This site is one that I follow; it is full of information and great advice. Check it out on these cool winter days. There are always leftover, less than perfect apples in the fruit drawer, and after the holidays maybe some left over bourbon or whiskey. It’s such a sweet flavourful dessert with a kick. You are sure to love it.

Apple crisp

• 5 c. peeled and sliced or chopped apples ( about 4-6 apples) 1.25 L
• 1 c. old-fashionedrolled oats 250 mL
• 1/2 c. flour 125 mL
• 1/2 c. lightly packed brown sugar 125 mL
• 1 tsp. ground cinnamon 5 mL
• 1/4 tsp. salt 1 mL
• 1/2 c. melted butterdivided 125 mL

Beth’s Bourbon Sauce

• 1/4 c. butter 60 mL
• 1 tbsp. flour 15 mL
• 1/2 c. lightly packed brown sugar 125 mL
• 1/4 c. bourbon orwhiskey 60 mL
• 1/2 c. cream or coconut cream 125 mL
• pinch salt
• 1 tsp. vanilla 5 mL

Preheat the oven to 350 F (180 F). Prepare a 8 x 8 inch (20 X 20 cm) pan. Place the diced apples in a medium bowl and stir in one tablespoon of melted butter.

In a large bowl, combine the oats, flour, brown sugar, cinnamon and salt. Mix to combine. Stir in the remaining melted butter to combine.

Stir 1/4 cup of the oat mixture into the apples and stir to combine. Transfer the apples to the baking dishes and sprinkle the oat mixture evenly over the apples.

Bake until the top is golden brown, about one hour.

While the crisp is baking, make the bourbon sauceIn a small saucepan over low heat, combine the butter and flour and whisk together; cook for one minute. Add the brown sugar, bourbon, cream and salt; simmer and whisk until the sugar is dissolved and the sauce has slightly thickened, 2-3 minutes. Remove from the heat and whisk in the vanilla.

Serve slightly warm with a scoop of vanilla ice cream and a drizzle of bourbon sauce. Serves four to six.

Note: substitute equal amounts of gluten-free flour and oats if desired.

Peanut butter kisses

This is also a Jean Pare recipe from Company’s Coming Kids Cooking. The cookbook, and specifically the page that this cookie combo is on, is very stained and tattered, the sign of a keeper.

I use this to use up bottom of peanut butter jars and left over chocolate bits including Hershey’s Kisses which seem to frequent our house.

• 1/3 c. white granulatedsugar 75 mL
• 2/3 c. brown sugar 150 mL
• 1/2 c. butter, softened 125 mL
• 1 egg 1
• 1/2 c. smooth peanut butter (my favorite isCoop Gold pureorganic creamypeanut butter) 125 mL
• 1 tsp. vanilla extract 5 mL
• 1 1/2 c. flour 375 mL
• 1 tsp. baking soda 5 mL
• 1/4 tsp. salt 1 mL
• sugar for rolling cookies
• Hershey’s Chocolate Kisses (enough to have one to top each cookie) or leftover chocolate chunks of your choice. Place in the freezer before making cookies.

Preheat oven to 350 F (180 C) degrees.

Prepare baking sheet with parchment, silicon mat or grease.

Using an electric mixer, combine sugars, butter, egg, peanut butter and vanilla until well combined.

Add flour, baking soda and salt to wet ingredients.

Mix for about three to four minutes scraping down the sides a time or two.

Shape spoonfuls of dough into round balls, about 1 1/2 inches. Roll in sugar and place on lined baking sheet.

Bake for 10 to 12 minutes or until slightly firm to the touch and crackly. Just before the cookies come out, get the chocolate pieces from the freezer. As soon as the cookies are out, press a Kiss or chocolate chunk into the centre of each cookie.

Cool five minutes before removing from baking sheet to cool completely. Makes about 30 cookies.