Canadians are experiencing a crisis like no other we have known.
We are a society on the run, and being told to stay at home is certainly not our normal. I am guilty of not being organized and running into the grocery store as I need things or to satisfy food cravings on a particular day. By having to conform, I have often thought of my grandparents’ stories of getting to town once every few weeks or even once a month.
These people were the definition of efficient, always having sustainable items on hand and barely wasting a thing. I remember being scolded for taking too much skin off the potato when I was peeling.
Read Also
Agri-business and farms front and centre for Alberta’s Open Farm Days
Open Farm Days continues to enjoy success in its 14th year running, as Alberta farms and agri-businesses were showcased to increase awareness on how food gets to the dinner plate.
Detailed grocery lists, creative menu planning to use what you have on hand and using up leftovers are things that have changed at our house. The cleaning, the sorting and the planning has really brought a sense of well needed order to our lifestyle.
This Easter, enjoy food whether with your family or apart, call a friend or family member who you have not visited with for a while and enjoy the renewal that comes with spring and warmer weather.
How about a walk to check for emerging crocuses from the grass cover or just a relaxing stroll?
Slow cooker chicken in mushroom wine sauce
The aroma of this savoury dish draws you to the table and the taste satisfies. Mushrooms contain selenium, an important immune booster, making this an appropriate entree at this time. Also, those leftover bottles of white wine are put to good use.
- 6 boneless skinless chicken breastsor thighs 6
- 1 tbsp. olive oil 15 mL
- Salt, pepper and seasoning salt to taste
- 2 tsp. minced garlic (1/4 tsp./1 mL garlic powder) 10 mL
- 1/2 c. wine (use marsala or dry white, not sweet) 125 mL
- 1/2 c. chicken broth 125 mL
- 1 1/2 c. mushrooms (brown is my choice but use what is available), sliced 375 mL
- 1/4 c. cornstarch 60 mL
- 1/4 c. cream(use whipping cream, half and half cream or whole milk) 60 mL
- 2 tbsp. chopped fresh parsleyif available 30 mL
Heat the olive oil in a large skillet over medium heat. If you are using the slow cooker function in an instant pot, sauté directly in the roasting pan. Season the chicken on both sides with salt, pepper and seasoning salt.
Place the chicken in the heated skillet and cook for about four minutes on each side, until browned.
Place the seasoned chicken breasts, garlic, wine, chicken broth and mushrooms into the slow cooker. Cook on low for five hours. If using an instant pot with a slow cooker function, be sure it is set on low because this was not clearly labelled on my appliance.
After five hours, remove the chicken from the slow cooker. Whisk together the cornstarch with 1/2 cup cold water. Pour the cornstarch into the slow cooker and stir to combine.
Add the chicken back to the slow cooker, turn the heat to high and cook for 30 minutes or until the sauce has thickened.
Stir in the cream if desired. Sprinkle with parsley if available and enjoy. Serves six.
Note: add a few teaspoons of brandy to the wine sauce to enhance the flavour.
If you do not want to include wine in your entree, substitute more chicken broth.
If you want your recipe to be dairy-free, omit the cream.
While the gravy is thickening for the last 30 minutes, prepare the side dishes, which could include stove-top rice (I prefer converted long grain rice) or creamy mashed potatoes. Both are a great complement to chicken. For presentation and nutrition, also add a green side such as a crisp green salad or a warm option such as steamed frozen green peas or seasonal fresh asparagus.
Parmesan asparagus skillet
Quick and easy, this is a tasty twist on plain asparagus.
bout 18 asparagus spears
Melt 1/4 c.(60 mL) of butter in a large skillet. Stir in two tablespoons (30 mL) of olive oil, one teaspoon (5 mL) of salt and 1/4 teaspoon (1 mL) black pepper.
Add asparagus, and sauté for about seven minutes, turning spears to ensure even cooking. Once tender add two tablespoons (30 mL) of fresh grated Parmesan cheese on top. Serves six.
Note: You could also oven roast the asparagus. Simply preheat the oven to 425 F (220 C). In a large bowl or pan, coat the asparagus with the olive oil, salt and pepper. Arrange the spears on a prepared baking sheet and roast for about 10 minutes or until spears are tender. Top with the Parmesan cheese.
Menu presentation is adapted from www.lecremedelacrumb.com, www.dinneratthezoo.com and www.cityline.tv (Julie Miguel).
Moist chocolate cupcakes
Easter is not complete without rich chocolate. These cupcakes are made from scratch, which is appropriate this year as we face the holiday without full access to grocery stores in some cases. When we bake from scratch there is a real sense of accomplishment and pride and the gourmet taste warms the hearts of those for whom we bake. These cupcakes are delicious plain, but can be simply dusted with icing sugar or iced and decorated, which will provide entertainment for the kids. Side with fresh fruit and a scoop of vanilla ice cream if desired.
- 2 c. sugar 500 mL
- 1 3/4 c. flour 425 mL
- 3/4 c. cocoa 175 mL
- 2 tsp. baking soda 10 mL
- 1 tsp. baking powder 5 mL
- 1 tsp. salt 5 mL
- 2 large eggs 2
- 1 c. strong brewedcoffee 250 mL
- 1 c. buttermilk(you can use regular milk with a squeeze of lemon or a few drops of vinegar) 250 mL
- 1/2 c. extra virginolive oil 125 mL
- 1 tsp. vanilla 5 mL
Preheat oven to 350 F (180 C).
In a large mixing bowl, combine the first six ingredients. Then add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for two minutes (batter will be thin). Fill muffin tins about two-thirds full.
Bake in the oven for 20 minutes or until a toothpick inserted in the centre comes out clean. Cool before removing from pans. Once cooled, dust with icing sugar, if desired, or make the icing. Makes 24 cupcakes.
Icing:
- 2 c. icing sugar 500 mL
- 1/2 c. butter, softened 125 mL
- 1 to 2 tbsp. cream(like whipping cream or whole milk) 15 to 30 mL
- 1 tsp. vanilla 5 mL
In a mixing bowl, combine the icing sugar, butter and one tablespoon of cream until smooth. Add more cream if necessary to make the right consistency for spreading.
Food colouring and sprinkles are optional but fun. Add a few drops of colouring and blend. Spread over cooled cupcakes top with sprinkles, grated chocolate or candies if desired. Source: Quick Cooking Magazine.
During the past weeks, while having more time to go through the cupboards I have found items that were expired, items that I did not care for and items that at one time or another I stockpiled.
For some reason, I never get my pantry completely cleaned right out, so I thought why not now. I obviously at one time loved to buy canned pineapple, pudding mixes and angel food cake mixes. What is lurking in the back of your shelves? And hearing my grandparents voices saying “Do not waste”, I thought I should get creative with my excess before they expire.
Now I know that cooking without using packaged items is trendy and more nutritious, but sometimes we can indulge in treats that really taste good. Moderation is key. I love a great angel food cake and this recipe uses up some of my extras without throwing anything away.
Pineapple lush topping
- 14 oz. can of crushed pineapple with juice 398 mL
- 1 instant vanilla pudding (4 serving size) 1
- 1 c. whipping cream 250 mL
- 1 tbsp. sugar 15 mL
- 1/2 tsp. vanilla 2 mL
Mix the pineapple and dry pudding mix ingredients in a bowl.
In another bowl, add the cream, sugar and vanilla. Beat until stiff peaks form. Fold into the pineapple mixture and chill. Serve over prepared angel food cake with fresh strawberries.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
