We all need inspiration from time to time, especially in mid-winter.
I reached out to friends and family for their favourite meals, and this was the response — a few healthy, easy meals to break up the winter while we await the local, fresh garden produce in a few months.
Thai red curry chicken
If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat, refrigerate and then poach the chicken in the reheated sauce right before serving. If the chicken sits in the hot curry sauce for too long before serving it will overcook.
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- 1 tbsp. canola oil 15 mL
- 1 small bunch green onions, thinly sliced, light and dark green parts divided
- 3 cloves garlic, chopped
- 1 jalapeño pepper, seeded and diced
- 2 tbsp. Thai red curry paste 30 mL
- 14 oz. can unsweetened coconut milk 450 mL
- 2 tbsp. fish sauce 30 mL
- 1 tsp. dark brown sugar 5 mL
- 1 1/2 lb. chicken breast, cut into 1-inch/2.5 cm cubes 750 g
- 1 tbsp. lime juice 15 mL
- 1/4 c. chopped fresh cilantro 60 mL
Heat the oil over medium-low heat in a large non-stick pan. Add the light parts of the green onions, garlic and jalapeño and cook, stirring frequently, until softened, three to four minutes. Do not brown. Add red curry paste and cook for another minute.
Add the coconut milk, fish sauce and brown sugar and stir to combine. Bring to a gentle boil and then reduce heat and simmer until slightly thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, five to six minutes. Do not let the sauce boil. The idea is to poach the chicken gently so that it is tender. Stir in the lime juice, dark parts of the green onions and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
Kale salad
- 1 bunch of kale
- 1 small sweet potato, cubed and roasted
- 1 tbsp. canola oil 15 mL
- salt and pepper, to taste
- pumpkin seeds
- walnuts, pecans or almonds
- dried cranberries
- 1 apple, cut in thin slices
- goat cheese
Dressing:
- 1/3 c. canola oil 75 mL
- juice from 1/2 lemon
- 1 tsp. finely grated fresh ginger 5 mL
- 1 tsp. honey 5 mL
- 2 tsp. Dijon style mustard 10 mL
- salt, pepper
Preheat oven to 425 F (220 C). Line a sheet pan with parchment paper. Place cubed sweet potato on it and toss with oil. Season with salt and pepper. Bake until soft and crispy, about 25 minutes. Meanwhile, after about 20 minutes, add chopped nuts and pumpkin seeds to the sheet pan. When toasted and the sweet potatoes are tender, remove from oven and let cool to room temperature.
Make dressing by adding all ingredients to a lidded jar. Shake to combine.
Remove stems from kale and slice crosswise into thin ribbons. Toss with dressing in a medium sized bowl.
Add sweet potatoes, pumpkin seeds, nuts, dried cranberries and apple slices. Toss again. Put the mixture into a serving bowl and top with torn goat cheese. Serve.
Spinach ricotta cannelloni
- 2 c. prepared pasta sauce 500 mL
- 1 c. vegetable or chicken stock 250 mL
- 1/3 c. red white wine 75 mL
- 3/4 tsp. salt 3 mL
- 1/2 tsp. black pepper 2 mL
- 1 bunch fresh spinach or 8 oz. frozen chopped spinach , thawed 250 g
- 1 lb. ricotta 500 g
- 1/3 c. parmesan , finely shredded 75 mL
- 1 c. grated cheese (mozzarella, colby, cheddar, tasty, gruyere, Swiss) 250 mL
- 1 egg
- 1 large garlic clove, minced
- sprinkle of grated fresh nutmeg or 1/8 tsp nutmeg powder .5 mL
- 3/4 tsp. kosher salt 3 mL
- 1/2 tsp. black pepper 2 mL
- 18 – 22 dried cannelloni tubes
- 1/3 c. parmesan, finely shredded 75 mL
- 1 1/4 c. shredded mozzarella 310 mL
- parmesan, for garnish
Combine pasta sauce, red wine and stock in a sauce pan and bring to a boil. Turn heat down and simmer for five minutes.
Make the filling by washing and steaming the fresh spinach, if using. When tender and cooled, squeeze all the water out with your hands. Chop finely. If using frozen spinach, thaw and squeeze all the water out of it. Chop, if necessary.
Place spinach in bowl along with ricotta, 1/3 cup (75 mL) grated parmesan cheese, egg, garlic, nutmeg, salt and pepper. Stir to combine.
The uncooked shells are most easily stuffed using a piping bag. If you don’t have one, use a plastic bag with a corner cut open. You may have to pipe it in halfway from both ends. After all the tubes are filled, preheat the oven to 350 F (180 C).
Choose a pan that will fit the cannelloni, approximately 9 x 13 inches (22 x 33 cm). Spread one cup (250 mL) of the sauce on the bottom of the pan. Snugly place cannelloni in pan and pour remaining sauce over. If they are not fully covered, add more stock or water so that they are. The shells will soak up a lot of liquid during baking.
Top with remaining mozzarella and parmesan. Cover with foil and bake for 30 minutes. Uncover and bake for another 15 minutes. Serve when the cheese on top is bubbling and browning.
Leftovers may be refrigerated for up to three days or freeze. Reheat frozen by first defrosting them and then placing in a 350 F (180 C) oven until hot.
Fish en Papillote
- 1 medium zucchini
- 4 servings firm white fish fillets, such as northern pike, tilapia or cod
- kosher salt and freshly ground black pepper, to taste
- 2 lemons, thinly sliced
- 1 small shallot, thinly sliced
- 2 tsp. dried thyme
- 12 olives, halved or quartered
- 12 grape tomatoes, halved
- 2 tbsp. canola oil 30 mL
Preheat the oven to 400 F (200 C). Fold a 12 x 16-inch (30 x 40 cm) sheet of parchment paper in half and then open it. Add several slices of zucchini in the centre of one half and then top with a piece of fish. Season with salt and pepper.
Top the fish with two or three lemon slices, a few slices of shallots, half a teaspoon of dried thyme, five olives and five tomatoes. Drizzle oil on top.
Fold the top half of the parchment paper over the bottom half and then tightly roll up the edges around the mixture. Repeat this process with the other three pieces of fish.
Place the four parchment paper packets on a baking sheet, place in the oven and bake for 15 to 20 minutes. Use a knife or kitchen scissors to pierce the centre of each parchment packet and open it up before serving.
Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.
