A straightforward kid-friendly meal that comes together quickly and features 100% Canadian AAA Angus Beef Strip Loin from Walmart Canada.
There is simply nothing better than waking up in the morning to the smell of eggs and bacon cooking. I love waking up a few minutes early on the weekend to prep this dish so when the rest of the family makes it downstairs, this pie is cooked with melted cheese and still soft eggs. This Slab Breakfast Pie is easy to throw together thanks to the use of store-bought puff pastry and although I love the toppings showcased here, it’s very adaptable to everyone’s tastes and preferences.
This post is sponsored by Mushrooms Canada. My Kitchen Love has been compensated monetarily, although all opinions and love expressed for this vegetable are my own.
I’m so very pleased to be partnering with Mushrooms Canada to bring you one of my favourite ways to cook with mushrooms, Mushroom and Asparagus Risotto. I adore making risotto. Contrary to popular belief, it’s quite easy to make and whatever stirring I chose to do relaxes me. And mushrooms!! The perfect ingredient to extend a meal without adding tons of meat. In this risotto I used White Button, Shiitake and Oyster making a mix of the mushrooms, playing off their unique textures and flavours. Mushrooms are a great way to fit in additional Vitamin D and fibre into everyday meals.
My household has had a lingering cold for quite sometime. First the babies got sick and now me. Somehow, G managed to save himself from this lengthy battle with a cough and congestion (thank goodness, it would be horrible having everyone sick). To fight this cold in one of my favourite ways, with food, I made a couple of different versions of chicken noodle soup. This one was my favourite.
This soup is time consuming, but it’s mostly hands off. The soup sits for 90 minutes on the stove as you do make your own broth. It’s worth it here. The miso and dashi together really push this dish into a warm and savoury place. It’s reminiscent of traditional chicken noodle soup enough to bring that feeling of comfort we all love, but the Japanese influence is a enough to for you to feel like this new and fresh. The crispy chicken skin brings crunch. I added the asparagus to round out the dish and make it completely a meal. It’s a perfect rainy Sunday dish when you have a bit of time to get into it and most importantly, time to savour it.
Adapted from Donna Hay Magazine, Issue 75
1 3.5 lb (1.6 kg) chicken, (ask your butcher to remove the skin for you, it wasn’t a pleasant task), rinsed and patted dry, keeping skin and meat separate
1 tbsp vegetable oil
500 g chicken wings
1 leek, trimmed and sliced
3 cloves of garlic, peeled and sliced
1 x 2″ (5 cm) piece of ginger, peeled and sliced
2.5 litters of water
1/4 cup soy sauce
1 tbsp dashi powder*
1/4 cup miso paste (I used white miso, but any will do)
1/2 cup (15 g) dried shiitake mushrooms**
1 pkg dried soba noodles (I used kumquat soba noodles)
1 bunch of asparagus, trimmed and halved
Using kitchen scissors or poultry scissors, cut the chicken in half (along the breastbone). If the skin is still on the chicken, carefully remove the skin without losing too much meat.
Heat the oil a large sauce pan over high heat. Add the chicken wings, leek, garlic, and ginger and cook, stirring, for 4-6 minutes or until golden. Add the halved chicken, water, soy sauce, dashi, miso paste, and dried mushrooms and bring to a boil. Reduce the heat to medium and simmer for 1.5 hours. Strain, reserving the halved chicken and stock.
While the soup is cooking, place the chicken skin in a large non-stick frying pan over medium heat. Cook for 6 minutes each side or until golden brown and crisp. Drain on paper towel and sprinkle with salt. Cut into thin slices. Set aside.
Bring 2″ of water to a boil in a medium pot with a tight fitting lid over high heat. Add asparagus to boiling water and steam for 3-4 minutes until asparagus is crisp tender. Drain and set asparagus aside.
Shred the chicken, discarding all bones. Return stock to a clean pot over high heat and bring to a boil. Add the fresh mushrooms and cook for 5 minutes. Add the chicken and noodles and cook until noodles are tender and chicken is warm (approx. 8 minutes).
Divide soup between bowls and top with crispy chicken skin pieces and asparagus pieces.
* Dashi powder can be found at any Asian supermarket. I found mine at a tiny store at South China Seas Trading Company, in the Granville Island Market. My only recommendation to make sure your dash powder is MSG free. I saw multiple that still had MSG in them.
** Dried shiitake mushrooms can be found in the Asian section of supermarkets or any Asian market.
Looking for a refined meatless Monday dish? A parmesan polenta topped with a hearty mushroom ragout makes going vegetarian, even for just one meal, easier when it’s this delicious.
During the planning stage for this meal I ran the idea by my hubby, G, about us having polenta instead of the usually starch (potatoes, pasta, rice); his response was fairly surprising since I make polenta at least once per month. G thought that polenta was too healthy. “Similar to tofu” would be a direct quote. I was speechless. Where did I go wrong? I always lace polenta with parmesan and usually butter. How did that equate to tofu in his mind?!?
I’m happy to say this dish changed his mind. Not only going for thirds, he was a bit upset when the leftovers were reserved for our minis, Z & I. I’d highly recommend polenta for minis. Mine love it. Verify that your parmesan is made with pasteurized milk before feeding it to babies however.
I’d recommend watching your salt in this dish as parmesan and stock are fairly salty to begin with. Be sure to use reduced sodium stock and to tasted all aspects of the dish as you go along before seasoning with salt.
Adapted from: Sea Salt: Recipes from the West Coast Galley
For Parmesan Polenta:
4 cups low sodium vegetable stock
1 cup polenta (cornmeal)
1/3 cup whole milk
2 tbsp butter
1/4 cup parmesan cheese, plus more for garnish
salt and pepper
For Mushroom Ragout:
2 tbsp butter
1 tbsp olive oil
1 shallot, thinly sliced
2 garlic cloves, minced
2 tbsp fresh thyme leaves
4 cups coarsely chopped mushrooms, (I used oyster, crimini, and shiitake)
1/2 cup white wine
1/4 cup whipping cream
1/4 cup roughly chopped parsley
Salt and pepper
For Parmesan Polenta:
Bring vegetable stock and salt to a boil in a large pot. Whisk in polenta (corn meal) and reduce heat to low. Simmer for 10 to 15 minutes, stirring frequently, until cornmeal has softened and stock is absorbed. Stir in cream, butter, and parmesan cheese. Season to taste with salt and pepper. Keep warm.
For Mushroom Ragout:
Heat oil and butter in a pan over medium-high heat. Add shallots and cook until translucent, approximately 3 minutes. Add garlic and thyme and cook briefly for 30 seconds. Add mushrooms and cook until soft and lightly brown, approximately 8 minutes.
Add wine to mushrooms and cook until fragrant, approximately 4 minutes. Add cream and parsley and warm through. Season to taste with salt and pepper.
Serve ragout over polenta on individual plates. Garnish servings with additional parmesan cheese.