A crew can be a family or a group of farm workers.
Most recipes can be divided by two or three to reduce the size to feed one or two people. Conversely, they can be multiplied two or more times to increase it for more people.
What are your favourite recipes for feeding your crew? If, you are a smaller household what are your favourite recipes for one or two servings? Please share these with us and we will share them in future columns.
Send your “Cooking for a Crew or One and Two” recipes to firstname.lastname@example.org or mail to The Western Producer, 1000-3530 Millar Avenue, Saskatoon, SK S7P 0B6. All entries must be received by April 30. A draw for a selection of cookbooks will be made from all of the entries.
Sheet Chicken and Roasted Vegetables
This style of cooking is easily adapted to feed one or two or increased to feed a large number.
- Cut up a whole chicken, or use chicken thighs or breasts, allow two to three pieces per person depending on appetite and size of pieces.
- A variety of vegetables, carrots, potatoes, sweet potato, turnip, cauliflower, snow peas, onions, mushrooms, celery, green onion, radish, asparagus, cherry tomatoes, etc.
- canola oil
- shake-and-bake style breading mix (see recipe below)
Cut and trim whole chicken into pieces or use precut chicken pieces.
Preheat oven to 375 F (190 C).
For each chicken piece, place one tablespoon (60 mL) of breading mix in a plastic bag.
Wet chicken pieces with water, drain well and drop, one at a time into bag. Add more mixture to bag as needed.
Shake bag and press breading onto chicken pieces. Place coated chicken on a parchment-paper-lined baking sheet. For crispy chicken, space out pieces.
Wash and prepare vegetables by cutting dense vegetables like potatoes, carrots and turnips into one-inch chunks or slices and cut cauliflower into about two-inch pieces. The other vegetables can be left whole. Place cut vegetables into a bowl, add one to two tablespoons of oil, salt and pepper, toss to season and coat the vegetables. Place on baking sheet around chicken or on a separate, parchment-line baking sheet.
Place chicken and vegetables into oven and cook 15 minutes.
Place the whole vegetables in the same bowl, add more oil if needed, toss to coat. Add to the baking sheet after the first 15 minutes.
Bake chicken and vegetables for a total of 45 to 55 minutes, depending on size of chicken pieces. Boneless, skinless chicken breasts can be ready in as little as 25 minutes, depending on size. Bake until nicely browned and internal temperature of chicken reaches 165 F (74 C).
Let chicken rest five to 10 minutes before serving. Serve with roasted vegetables and a side salad.
Shake-and-Bake Style Breaded Coating Mix
Makes about 56, one-tablespoon coating per chicken piece. The mix can also be used to coat other meats like pork cutlets. Mix freezes well. This recipe divides easily by three to make a smaller batch.
- 3 c. dried breadcrumbs, ground very fine 750 mL
- 3 tbsp. corn meal 45 mL
- 3 tbsp. corn starch 45 mL
- 1 tbsp. granulated onion or onion powder 15 mL
- 1 1/2 tsp. granulated garlic or garlic powder 7 mL
- 1 tsp. finely ground black pepper 5 mL
- 1 1/2 tbsp. fine salt 22 mL (this is for 56 servings so salt is low per serving)
- 1 1/2 tsp. chili powder 7 mL
- 1 tsp. ground dry thyme 5 mL
- 1 1/2 tsp. ground dry oregano7 mL
Note: The corn meal is added to the mix for crispiness and the corn starch helps the coating stick to the chicken.
Mix together all ingredients in a food processor or mixer until well blended. Store in a cool place in an airtight container like a one-quart or one-litre mason jar, or in a sealed plastic bag in freezer.
See recipe above for using the coating mix.
Optional: Parmesan cheese can be added to breading mix, just before chicken is added. Adapted from rockrecipes.com
To use up leftover chicken and roasted vegetables from the above recipe. Cut the chicken and vegetables into bite-sized pieces, place in a saucepan and add a can of cream of chicken or mushroom soup. Heat gently on medium-low heat and stir to prevent sticking.
Serve with bagels and a salad.
Roasted garlic caesar salad dressing
This is a great salad dressing.Roasting the garlic mellows out the intense garlic flavour and mayonnaise replaces the raw egg often found in homemade caesar dressing recipes.
Yields dressing for four large salads.
- 1 small head garlic
- 1 tsp. olive or canola oil 5 mL
- 1/2 c. lemon juice 125 mL
- 1 c. good quality mayonnaise250 mL (low fat dressing can also be used)
- 1 tbsp. Dijon mustard 15 mL
- 2 tbsp. white wine vinegar 30 mL
- 1/3 c. parmesan cheese, finely grated 75 mL
- 2 tbsp. chopped fresh parsley 30 mL
- 1/2 tsp. anchovy paste 2 mL (optional or to taste)
- 1/8-1/4 tsp. salt 1/2-1 mL
- 1/8-1/4 tsp. pepper 1/2-1 mL
To roast garlic cut about one-quarter inch (.5 cm) off the top of the head, to reveal the cloves inside. Place the head on a square of aluminum foil, season with salt and pepper then drizzle oil over it. Bring all sides of foil together and twist to seal. Roast garlic on the grill or in the oven for about 30 minutes or until the head is soft when squeezed.
Squeeze roasted garlic cloves out of their skins and mash with a fork to form a smooth paste.
In a food processor or blender, combine garlic, lemon juice, mayonnaise, Dijon mustard and vinegar until well-blended.
Add Parmesan cheese, parsley, anchovy paste, salt and pepper and mix. Place in a jar, cover and refrigerate to chill. Serve as a side salad or as a meal by adding some meat.
Dressing is also nice on a spinach salad or mixed greens.
This recipe is from my daughter-in-law, Lydia. It is quick and easy and only makes four bagels. The recipe can be cut in half to make two large or three smaller bagels. For a larger batch, double or triple the recipe.
- 1 c. all-purpose, whole wheat or multigrain flour250 mL
- 2 tsp. baking powder 10 mL
- 3/4 tsp. salt 4 mL
- 1 c. plain Greek yogurt 250 mL
- 1 egg white
Top with sesame seeds, coarse salt, poppy seeds, or flax seeds.
Preheat oven to 375 F (190 C). Combine flour, baking powder and salt, add Greek yogurt, stir to form a dough.
Divide dough into four balls. Take each piece of dough and roll into a rope shape, on a floured board, form into a circle and place on a parchment-lined cookie sheet. Repeat with the other balls of dough. Brush tops with egg white and sprinkle with desired topping.
Bake in preheated oven for 25 minutes.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: email@example.com.