Mealtime menus tend to become simpler as spring arrives

A big bouquet of sunny yellow daffodils adorn my table. The official flower of March, these smiling blooms seem to brighten the room and help to reassure that we are slowly climbing out of the winter season.

The longer days, the warmth of the sun on our skin as we venture outside and the craving of colour in our environment are the signs of renewal.

We also tend to change the way we eat. Our menus become more simplistic, and we often opt for quick cooking methods such as one dish skillet meals presented with sides of fresh vegetables and a handful of fruit.

Cheers to the upcoming change in season.

Skillet chicken and creamy mushroom rice

Each time I make this dish I get compliments. It is simple to prepare but creamy and delicious. The basic skillet recipe allows the cook to be creative by adding fresh herbs and a few additional vegetables, if desired.

4 boneless chicken breasts, fresh or thawed from frozen
2 tbsp. oil (I used extra virgin olive oil) 30 mL
1 tsp. paprika 5 mL
1 c. mushrooms, sliced 250 mL
1/4 c. optional but flavour-enhancing ingredients: chopped green onion, chopped fresh sweet peppers, fresh chopped dill, fresh chopped parsley. You can add all of the above or omit all. Keep the additional amount to approximately 1/4 c. (60 mL)
1 c. uncooked white rice 250 mL
3 cloves garlic very finely chopped (or equivalent of garlic powder)
2 tsp. dried oregano 10 mL
2 1/4 c. chicken stock 560 mL
1/4 c. heavy cream, optional (I used left over whipping cream) 60 mL
1/2 tsp. salt 2 mL
1/4 tsp. pepper 1 mL
sliced onions for garnish

Heat pan to medium high heat. Rub the chicken breasts with the oil and place in the hot skillet. Do not add oil to the pan, just on the chicken. Let cook for three to four minutes and turn. Chicken will release easily from the pan once it is at a perfect sear.

Turn and cook another three to four minutes. Remove from the pan and set aside.

Sprinkle with paprika and cut each breast into slices. The chicken will be seared nicely and will continue to cook once it is added back to the rice and vegetables.

Add mushrooms to hot pan, and any other additional flavour as mentioned above if desired. Cook until caramelized and brown, about four to five minutes. Do not salt the mushrooms before cooking or they will not brown.

Then add uncooked rice, garlic and oregano and cook until the garlic is fragrant, about two to three minutes.

Then add chicken stock, cream, salt and pepper to rice mixture. Stir and add the chicken into the rice mixture and reduce the heat to medium.

Cover pan and let cook for an additional 20 to 25 minutes, until liquid is absorbed and the chicken is cooked in the centre to 165 F on a thermometer.

Garnish with sliced green onions and chopped fresh parsley, if desired.

Side with a vegetable such as steamed broccoli or asparagus, or a fresh green salad. Serves four.

Note: you can omit the cream if desired, the consistency will change but the flavour is still intact.

To make a casserole-like dish, once the chicken and rice is just done cooking, I added frozen green peas to the top of the skillet. Then place the lid on and let the steam warm the peas to the perfect tenderness. One beautiful dish delivered to the table.

Garnish with fresh chopped dill for this variation.

Five-minute chocolate pudding

Despite trying to focus on healthy plates, I still love to serve dessert at the end of a meal. It’s a guilty pleasure.

2/3 c. sugar 150 mL
1/4 c. unsweetened cocoa powder 60 mL
1/4 tsp. salt 1 mL
3 tbsp. cornstarch 45 mL
2 1/4 c. milk (the lowest fat milk you will want to use is two percent fat in order for the pudding to be the right consistency) 260 mL
2 tsp. pure vanilla extract 10 mL
1 tbsp. butter, for richness, optional 15 mL

In medium saucepan combine sugar, cocoa, cornstarch and salt with a whisk.

Add milk and continue to whisk very gently, just enough to keep the mixture from sticking to the bottom. If you stir aggressively, the pudding will be less thick. Heat to a simmer over medium heat.

Once it is bubbling across the whole surface, cook for an additional 30 seconds or so, (you will feel it starting to thicken) then remove from the heat.

Add vanilla and butter, stir and pour into dessert nappies or dishes. Cool.

You can serve this pudding warm or chilled. If cooling, cover with a silicone lid or plastic wrap while cooling to avoid a top layer of skin from forming on top of the pudding.

Serve with a dollop of whipped cream and a few fresh raspberries or strawberries for a decadent edge. Serves four.

Peach cobbler muffins

These muffins are like a burst of summertime flavour by using fresh, frozen or canned fruit. I like to have a treat like this around to serve with coffee or tea.

2 c. all-purpose flour 500 mL
3/4 tsp. baking powder 3 mL
1 tsp. baking soda 5 mL
1 tsp. salt 5 mL
1 tsp. ground cinnamon 5 mL
dash ground nutmeg
3/4 c. sugar 175 mL
1 c. buttermilk (or 1 c./250 mL of milk with 1 tbsp./15 mL) vinegar 250 mL
1/4 c. vegetable oil 60 mL
1 large egg
3/4 tsp. pure vanilla extract 3 mL
1 1/2 c. peaches, chopped, fresh, thawed frozen or canned peaches, patted with paper towel or drained 375 mL
sugar for sprinkling