We are seeing more daylight, with colourful sunrises and sunsets as winter nears an end.
We are starting to put away red decor and move into the pastels of spring. I use my beautiful spring-themed serviettes around the kitchen and dining table.
This small little change makes the mood fresh and light. There is a thrill to opening up the windows on a warm day.
Part of changing seasons is changing the way we enjoy cooking.
It is warmer and meal preparation should be quick and efficient so we can plan more time outside on brighter evenings. A late-day stroll is a treat this time of year. To fit our schedules, dinner has to be easy preparation and easy and quick cleanup.
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One Pot Chicken & Rice
- 2-4 boneless chicken breasts 2-4
- 2 tbsp. vegetable canola or light olive oil 30 mL
- 8 oz/ 1 c. fresh mushrooms sliced 70 grams
- 1 1/2 c. uncooked white rice 375 mL
- 3 cloves garlic chopped 3
- 2 chopped green onions 2
- 2 tsp. dried oregano 10 mL
- splash white wine, optional
- 1 tbsp. soy sauce 15 mL
- 2 1/2 c. chicken stock 625 mL
- 1/4 c. cream 60 mL
- 1/2 tsp. salt 2 mL
- 1/4 tsp. pepper 1 mL
- dash seasoning salt
- garnish
Heat a large skillet that has a lid to medium high heat. Rub the chicken breasts with the oil and place in hot pan, not putting any oil into the pan itself. Sear for three to four minutes and turn and repeat on the other side. Remove chicken from skillet (chicken will not be fully cooked yet). Set aside in a covered container.
Add mushrooms to hot skillet. Cook until browned, about four minutes. Do not salt or season the mushrooms before searing because this will keep them from getting perfectly brown.
Once browned, add the uncooked rice, garlic, oregano, white wine, soy sauce.
Saute until garlic is fragrant, two to three minutes.
Add chicken stock, cream, salt, pepper, and seasoning salt to rice mixture.
Nestle chicken on top of rice and reduce heat to medium.
Cover pan. Continue to cook on the stove top for 20-25 minutes or until liquid is absorbed and chicken is cooked to an internal temperature of 165 degrees.
Garnish with sliced green onions or fresh parsley or dill if desired.
Serve with a vegetable such as steamed broccoli, brussels sprouts or beans or peas. Serves four.
Mini cherry cheesecakes
Easy to prepare ahead of time, these desserts give us a feeling of intention, to make us feel special; something made to please just us. Easily served when away from the dinner table, perhaps while enjoying evening company in the living room, served with an evening coffee or tea.
We rarely eat dessert immediately after the main course — it just seems like too much food at once. This dessert allows us to spread out the eating experience.
Crust:
- 1 1 / 4 c. graham cracker crumbs 300 mL
- 1 / 4 c. butter or margarine, softened 60 mL
Filling:
- 1 (8 oz) block softened cream cheese block 1 (250 g)
- 1/2 c. to 3/4 c. sugar (personal taste) 125 to 175 mL
- 1 tbsp. lemon juice 15 mL
- 1 c. whipping cream, whipped 250 mL
Topping:
- 1 can (540 mL) cherry pie filling 1
Mix together the graham crumbs and melted butter. Press gently into a small dessert cups, small jars or glasses. Do not pack to tightly. Set aside.
In a mixing bowl, beat the whipping cream until stiff. Then in a separate bowl, beat the cream cheese, sugar and lemon juice together until smooth. Gently fold prepared whipped cream into the cream cheese mixture until well combined.
>Begin layering in cups: graham crackers, cheesecake filling and cherry pie filling; repeat once.
Makes six large or eight small glasses or jars.
Note: You can make any cheesecakes you like. I love lemon pudding with blueberries or chocolate pudding with fresh strawberries. Just substitute one instant or cooked (slightly cooled) pudding mix for the cherry filling. Or spoon some of each chocolate and vanilla pudding mix instead of the cherry filling, top with chopped nuts and call it sex in a glass, mimicking an old-time favourite dessert called sex in a pan.
Peanut blossoms
My daughter and I made these on Family Day this year. It’s one of those old-fashioned keeper recipes that remind us of great family times together. The chocolate hit on top of the cookie makes this treat exceptional.
- 1/2 c. butter, softened 125 mL
- 1/2 c. smooth peanut butter 125 mL
- 1/2 c. brown sugar, packed 125 mL
- 1/2 c. granulated sugar 125 mL
- 1 large egg 1
- 2 tbsp. milk 30 mL
- 1 tsp. vanilla extract 5 mL
- 1 3/4 c. flour 425 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. salt 2 mL
- 1/3 c. granulated sugar 75 mL
- 54 milk chocolate kisses, or dark chocolate melting wafers (available at bulk food stores) 54
Preheat oven to 375 F (190 C).
Cream butter, peanut butter and sugars in a large bowl. Add the egg, milk and vanilla, mix well.
In another mixing bowl, combine the flour, soda and salt. Add to peanut butter mixture in a few additions, mixing well after each until thoroughly combined. Roll into one inch (2.5 cm) balls, then roll in second amount of sugar until coated.
Arrange about two inches (five cm) apart on ungreased cookie sheets.
Bake for about 10 minutes until golden brown. Remove from oven. Immediately place one chocolate kiss or melting chocolate wafer on top of each cookie. Press down until cookie cracks around edge. Let stand on cookie sheets for five minutes. Remove cookies from the baking sheets and place on wire racks to cool. Makes about 54 cookies.
Source: Cookie Jar Classics by Company’s Coming Publishing Limited. www.companyscoming.com.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
