Chicken Ratatouille

Classic French vegetable stew meets tender roasted chicken for a hearty one pot meal. Perfect on it's own or serve it over rice or pasta.

Ingredients:

2 tbsps olive oil

3 chicken legs, split

1 small eggplant, cut in 1" cubes (1 cup)

1 medium zucchini, cut in 1/2" cubes (2 1/2 cups)

2 1/2 cups cherry tomatoes

1 red bell pepper, diced 

1 small red onion, diced (1/2 cup)

2 stalks celery, sliced

4 tsps minced garlic

2 tbsps tomato paste

1 tsp dry oregano

1 tsp basil

1 tsp garlic powder

1/2 tsp smoked paprika

salt and pepper to taste

1 cup chicken broth

pinch of sugar

fresh basil to garnish

Preheat the oven to 400°F. Prep all the veggies and split the chicken legs, seasoning with a sprinkling of oregano, basil, garlic powder, smoked paprika, salt and pepper. Keep the rest for later. Heat olive oil to medium high heat in an oven proof deep skillet. Add the chicken and brown 5 minutes, flip and cook another 5 minutes. Remove and set aside. Turn heat down to medium and add the onion, cooking 2-3 minutes. Add eggplant and garlic for 3 minutes then add the tomato paste, tomatoes, celery, zucchini, bell pepper and the rest of the seasonings with a pinch of sugar. Stir and sauté 8-10 minutes.  Add the broth to de-glaze the pan.  Place the chicken back in the skillet, snug in the juices, and into the oven at 400°F for 15 minutes. Turn the chicken over and return to the oven for another 10-15 minutes or until the internal temperature reaches 160°F. Let rest 5-10 minutes then serve garnished with fresh basil. Serves 4

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Sausages, Apples and Potatoes

Just right for this cool spring day. A one pot meal that's hearty with a touch of sweetness.

Ingredients:

1/3-1/2 lb uncooked sausages cut in 2" pieces (I used bacon cheddar flavour)

2 tbsps olive oil, divided 

3 or 4 green onions, sliced 

2 medium potatoes, peeled and cubed 

2 small apples, cut in wedges

1/2 bell pepper, diced 

1 medium onion, diced 

2 tsps minced garlic 

1/2 tsp cinnamon 

1/2 tsp sage

1 cup chicken broth 

In a large saucepan heat 1 tbsp olive oil to medium and cook the sausages 5-6 minutes.  Remove to a plate. Reduce heat to medium low and add 1 tbsp olive to the pan along with the onion, potatoes and bell pepper. Cook 8-10 minutes then add the garlic for 1 minute. Add green onions, cinnamon and sage. Return the sausages to the pan and add the apples and broth. Cover for 10 minutes then stir and cook another 5 minutes.  Check potatoes and apples for tenderness and cook a little longer if needed.  Serves 2

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Chickpea Chili

Stick-to-your-ribs classic comfort food using chickpeas instead of kidney beans in this thick and spicy cold weather favourite. 

Ingredients:

1 tbsp vegetable oil 

1 lb. lean ground beef 

1 cup diced onion 

1 cup diced red bell pepper 

1 cup diced mushrooms 

3 tbsps minced garlic 

1-2 tsps finely chopped jalapeño or chili pepper

28 oz (796ml) can diced tomatoes 

3 tbsps tomato paste 

3 tbsps chili powder

1/4 tsp black pepper

1 cup broth (any flavour, beef is best)

19 oz (540ml) can chickpeas, drained and rinsed

In a large skillet heat vegetable oil to medium. Add beef and diced onions and cook until beef is no longer pink.  Then add red bell pepper, garlic, jalapeño and mushrooms. Cook 3-5 minutes then add the remaining ingredients and simmer for 1 hour. Serves 4

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Lemon Garlic Shrimp and Zucchini Noodles

Lemony and delicious shrimp with an array of vegetables makeup this healthy dish. Served here with basamati broccoli rice. 

Ingredients:

1 1/2 tbsps butter

1 1/2 tbsps olive oil

1/4 cup chopped onion

1 bell pepper, cut in strips 

2 tbsps minced garlic

1 tbsp olive oil

1 1/2 lbs raw shrimp (I used 16/20 size)

1 tsp salt

1/2 tsp red pepper flakes

1/4 tsp pepper

1/2 cup chicken broth or white wine

1/4 cup lemon juice

1/2 lb zucchini noodles

1 tsp dry oregano

parmesan cheese to serve 

In a large skillet heat butter and 1 1/2 tbsps olive oil to medium heat. Add onion and bell pepper and sauté 3-4 minutes then add the garlic for 1 minute. Remove to a plate. Add 1 tbsp olive oil to the same pan and add the shrimp cooking them 1 or 2 minutes on each side until nearly cooked. Return onion, bell pepper and garlic to the pan along with the salt, red pepper flakes, pepper, broth and lemon juice. Bring to a boil for 1 minutes then stir in the zucchini noodles and oregano. Toss together for 2-3 minutes or until zucchini noodles are tender. Serve with parmesan cheese. Makes 3-4 servings. 

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Pork Meatball Stew

This comforting and economical stew is made with ground pork and a savory mix of vegetables. Served here over tender pappardelle noodles but would go equally well with mashed potatoes!

Ingredients:

Meatballs: 

1 lb ground pork

1/4 cup finely chopped onion

1/4 tsp minced ginger

1/4 tsp dry mustard

2 tsps Worcestershire sauce

salt and pepper to taste

1-2 tbsps flour

1 tbsp butter

1 tbsp olive oil 

Stew:

2 tbsps olive

1 large onion cut in chunks (or 6-7 small whole ones)

1 cup diced turnip

1 cup diced or thick sliced carrots

4 tsps minced garlic

900ml (about 4 cups) beef broth

1 bay leaf

1 tsp savory

1 tsp dry thyme

1 1/2 cups spinach, roughly chopped

1 1/2 cups small whole mushrooms

1 tbsp flour 

In a bowl combine the pork, onion, ginger, mustard, Worcestershire sauce, salt and pepper together and form into 1" balls. Roll in flour then brown in a skillet in hot butter and olive oil for about 5 minutes. Remove from pan and set aside. They will finish cooking in the stew. To the same pan add 2 tbsps olive oil and the whole onions, turnip, carrots, mushrooms, garlic and seasonings. Add 1 cup of the broth and de-glaze the pan then add the rest of the broth and bring to a boil. Cover and simmer for 45 minutes. Return the meatballs, remove the bay leaf and add the spinach. After 1 minute take 1/2 cup of broth from the pan, stir in 1 tbsp flour and whisk into the stew. Cook 2 minutes. Makes 4 servings.

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Onion Beef Fried Rice

Ground beef, frozen mixed veggies and leftover cooked rice (the trick to keeping it fluffy not sticky), and you've got supper! Optional scotch bonnet pepper gives it a kick or serve with sriracha sauce. You can also add scrambled egg to up the protein.

Ingredients:

3 cups cooked, cooled brown rice (day old and any rice works!)

1 tbsp vegetable oil 

1 lb ground beef

1 medium onion, chopped

1 1/2 tbsps minced garlic

1 tbsp finely diced scotch bonnet pepper (optional)

1 cup mixed frozen vegetables 

1/3 cup diced bell pepper

1/4 cup water

2 tbsps soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

salt and pepper to taste

Heat 1 tbsp vegetable oil in a deep skillet to medium high heat. Season the beef with salt and pepper and brown in the pan, cooking until no pink remains. Remove to a plate. In the same pan, fry the onion 4-5 minutes then add the garlic and scotch bonnet 30 seconds to 1 minute. Add the vegetables on medium low heat and de-glaze the pan with 1/4 cup water. Stir together for 5 minutes then add the rice to the pan along with the beef. Mix the soy sauce, oyster sauce and sesame oil together and mix in to coat. Adjust salt and pepper if needed. Heat through for about 5 minutes then serve. Makes 4 servings. 

 Adapted from: recipesfiber.com

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Garden Ground Chicken

Lean ground chicken, fresh kale and a bright mix of cherry tomatoes (from your garden) go into this low carb beauty!

Ingredients:

1 tbsp avocado oil

2/3 cup diced onion

2 tsps fresh minced garlic

1 lb ground chicken

1/4 tsp salt

1/2 tsp dry oregano

1/4 tsp dry basil

1/2 cup tomato sauce

1 tsp balsamic vinegar

4 oz habanero cheddar or mozzarella, cut in cubes

8 oz cherry tomatoes

1 cup massaged and chopped kale

 

Heat oil in a skillet to medium then add the onion and cook for 5 minutes adding the garlic in the last 30 seconds.

Add the chicken and seasonings and cook through, breaking up the chicken as needed. This should take 4-5 minutes.

Add the tomato sauce, balsamic, tomatoes and kale. Toss and cook 4-5 minutes or until the tomatoes start to wrinkle and blister.

Throw in the cheese and cook 1-2 minutes just until the cubes start to melt.

Serves 3-4

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Mexican Sausage, Black Beans and Rice

Check out this one pot meal and use plant based sausages if you want to keep it vegetarian.

Ingredients:

1/2 lb Mexican or Italian sausage, sliced

1 onion, diced

2 tbsps olive oil

3 tsps minced garlic

1 bell pepper, diced

1 1/2 cups uncooked rice

4 cups chicken or vegetable broth

2 tsps ground cumin

1/2 tsp turmeric

1/4 tsp black pepper

pinch of red pepper flakes

2 tsps hot sauce

1/2 cup kernel corn

19 oz (540ml) can black beans, rinsed and drained

 

Heat the oil in a large skillet to medium. Add the onion and pepper and cook for 3-5 minutes then add the garlic for 30 seconds before adding the sausage slices. Brown the meat 5-6 minutes then add the rice. Stir and heat 1-2 minutes then pour in the broth. Add the seasonings, corn, black beans and hot sauce. Bring to a boil and scrape any brown bits off the bottom of the pan, then reduce heat to a simmer and cook uncovered for 15-20 minutes.

Finally, still  on low temp, cover for 10-15 until most of the liquid is absorbed.

Serves 4

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Easy Potsticker Soup for Two

This one pot light dinner features a savory, bold broth with a variety of vegetables that you can change up depending on what's in your fridge. You can use frozen store bought potsticker dumplings or give homemade a try. I've included a recipe link at the end of this post for Homemade Pork Dumplings. 

Ingredients:

4 tsps olive oil, divided

8 frozen potstickers, store bought or homemade

1 tsp minced ginger

1 tsp minced garlic

3 green onions, sliced and divided white and green

1/2 large carrot, thinly sliced

2 cups vegetable or chicken broth

1 cup water

1 1/2 tbsps sesame oil

1 1/2 tbsps soya sauce

1 tsp oyster sauce

pepper to taste

1 celery stalk with leaves, thinly sliced

 

Add 2 tsps olive oil to a pot and heat to medium high. Add frozen potstickers and sear the bottoms until lightly golden, about 4-5 minutes. Remove to a plate.

Turn heat down to medium low and add another 2 tsps olive oil to the pot along with the ginger, garlic, white part of green onions and carrot slices. Stir and cook 2-3 minutes. Add the broth, water, sesame oil, soya sauce, oyster sauce and pepper. There's no need for extra salt as there is enough in the broth and soya sauce.

Bring to a simmer. Add the celery and return the potstickers to the pot. Simmer 8-10 minutes. Top with the green slices of green onion and serve.

Serves 2

Homemade Pork Dumplings recipe:

https://www.hotandcoldrunningmom.ca/2024/02/homemade-pork-dumplings.html 

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Chicken, Rice and Raisins

Warming spices give this one pot chicken and rice dish layers of flavour with sweet spots of raisins. Use dried cranberries if you aren't a fan of raisins. (I know you raisin haters are out there!)

Ingredients:

 2 boneless, skinless chicken thighs (about 1/2 lb)

2 tbsps butter

1 cup rice

2 tsps minced garlic

1/2 onion, finely sliced

1 carrot, shredded

1/4 tsp saffron

1/4 tsp cumin

1/4 tsp cinnamon

1/4 tsp allspice

pinch of nutmeg

salt and pepper to taste

 1 tbsp tomato paste

2 cups chicken broth

2 tbsps raisins

squeeze of lemon

2 tsps dried parsley

 

Rinse the rice in a colander with cold water until it runs clear. Set aside.

Cut each chicken thigh into 4 pieces and add some salt and pepper.  Melt the butter in a Dutch oven and on medium heat brown the chicken for 3-4 minutes. Add the onion and garlic and cook 2-3 minutes or until the onion is translucent and the chicken is cooked through.  Remove the chicken to a plate.

Add the tomato paste, carrot, spices, chicken broth and rice and bring to a boil. Then place the chicken on top, cover and bake in a 350°F oven for 35 minutes.

Remove the chicken, fluff the rice and add the raisins and parsley. Return the chicken to the pan once again and back into the oven uncovered for 5-10 minutes. Give it a little squeeze of lemon right before serving.

Serves 2

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