Uncategorized Archives - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

3 recettes en moins de 30 minutes pour la rentrée

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Super Chewy Cookies

Our new favourite cookies are these super chewy cookies! We are excited to share the tips we have learned to make the perfect super chewy cookies with you.

If you prefer to make super chewy cookies with no mess and weighted ingredients for perfect results everytime: Get your CookieKits.

In this blog you will find:

Super chewy cookies tips
Role of ingredients in cookies
3 ways to serve Easter cookies
Triple chocolate cookie recipe

Super chewy cookies tips

Measuring the ingredients

Baking is chemistry. Measuring ingredients correctly is important to respect the chemistry of the recipe.

Some ingredients are easy to measure and rarely cause issues: White sugar, vanilla, baking soda. With these ingredients you can ensure to have the correct amount of ingredient by leveling off the measuring spoon or cup with a butter knife.

Ingredient temperature

Let the eggs and the butter warm to room temperature on the counter for an hour or so before making the cookies.

Room temperature eggs are more stable and incorporate more air into the cookies.
Room temperature butter combines better with the other ingredients which contributes to creating super chewy cookies

Baking time

Each oven is different. There may be 5 to 10F difference between the desired oven temperature and the actual temperature. These cookies bake between 7 and 10 minutes. To find out how long they need in your oven, check them at the 7 minute mark. If the cookies are risen and not shiny in the middle, they are ready. If they are still shiny, bake them 1 to 2 minutes more and check again. For super chewy cookies, ensure to not over bake them.

Role of ingredients

Baking is chemistry. Each ingredient plays a key role in creating cookies’ texture and flavour.

Brown sugar

Brown sugar provides flavour and moisture to the cookies.

White sugar

White sugar helps to incorporate air in the butter to create a thicker cookie.

Butter

Butter provides flavour and contributes to the chewy texture of the cookies.

Oil

Oil ensures the cookies are super chewy by adding lots of moisture in the cookies. This moisture keeps the cookies chewy for days.

Egg

Eggs contribute to incorporating air in the butter and rising the cookies once they are baking.

Salt

Salt enhences flavours. Adding salt to cookies makes the cocoa taste more instense, brings out the richness of butter and the caramel flavour of brown sugar.

Recipe

Easter triple chocolate cookies

What’s better for Easter than the most chocolaty cookies? These cookies have lots of cocoa powder for a fudgy and intense chocolate flavour, chocolate chips for creamy chocolate and minieggs to satisfy any Easter miniegg addiction.

Prep Time 7 Minutes
Cook Time 8 hours
Total Time 15 Minutes
makes 18 (1/4 cup) cookies cup

Ingredients

1 1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
1/2 tsp baking soda
3/4 cup unsalted room temperature butter
1/2 cup sugar
3/4 cup brown sugar
2 eggs
2 tbsp vegetable oil
1/3 cup chocolate chips
1/3 cup mini eggs - coarsly choped

Instructions

Heat the oven to 375F. In a bowl, combine the flour, cocoa, salt, baking soda and chocolate chips.
In a second bowl, combine the butter, sugars and oil with an electric mixer. Add the 2 eggs. Mix with the electric mixer for 5 minutes.
Add the dry ingredients to the egg mixuture. Combine on low speed with the electric mixer or with a wooden sppon.
With an ice cream scoop, place dough balls (1/4 cup) on baking sheet lined with parchment paper. Place 6 cookies on a baking sheet. Decorate each cookie with pieces of mini eggs.
Bake the cookies at 375F for 7 to 10 minutes or until fully cooked but still a bit soft in the middle.

Peach power bowl

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This beautiful sun filled dish is sure to please everyone at the dinner table. Apricot mustard glazed chickpeas, peach salsa, tamarind almonds, wild rice medley toped with tamarind almonds. These bright colours come together in the dish to create a burst of flavours.

Featured Saskatchewan Producers

You will need:

Preparation

1

Prepare & cook the rice:
In the sink, place the wild rice and brown rice blend in a strainer and rinse it well.
In a pot, add the wild rice and brown rice blend, water (1 1/3 ^2P , 2 2/3 cups ^4P, 4 cups ^6P). Season with salt. Combine. Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 to 45 minutes or until the water is absorbed and the rice is desired texture. Set aside.

2

Heat the chickpeas: In a pan on medium heat, add the chickpeas with enough water to cover to bottom of the pan. Season with salt & pepper. Heat the chickpeas for 5 minutes. Set aside.

3

Prepare the salsa ingredients: Wash and rinse all produce. Cut the shallot and peach in small dices. Roughly cut the tamarind almonds. Separate the mint leaves. Cut the mint leaves in thin slices.

4

Prepare the salsa:In a bowl, add shallot (1 tbsp 2P , 2 tbsp 4P, whole shallot 6P), mint, peach and the peach honey white balsamic dressing. Season with salt & pepper. Taste and adjust seasoning.

5

Finish & serve: Roughly cut the tamarind almonds. Serve the wild rice medley with the pork. Garnish with peach salsa and tamarind almonds.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

wild rice & brown rice blend

2/3 cup

1 1/3 cup

2 cups

apricot mustard chickpeas

200 gr

400 gr

600 gr

mint

3 gr

6 gr

9 gr

peach

shallot

tamarind almond

2 tbsp

1/4 cup

1/3 cup

Peach salsa sauce

1/4 cup

1/2 cup

3/4 cup

Recommended wine pairing

LIVING SKY WINERY RHUBARB
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, Saskatchewan
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

HERITAGE ROAD BLOODSTONE SHIRAZ GRENACHE
Aromas of black pepper, blueberry and plum fill the glass. Flavours of ripe fruit, mulberry and blackberry finished with spicy pepper and creamy vanilla oak characters. This balanced shiraz shows rich fruit characters, a medium body and good persistence
Region: South Autralia
Colour: Red
Alcohol: 13%
Price (SLGA): $14.65

Dr. Herrington's Health Fact

Regina Naturopathic

ALMONDS

One of the best nutritional changes you can make is adding 1 oz (~23) of nuts to your daily diet. Almonds are high in fibre, healthy fats, vitamins, and minerals like magnesium. A recent review of over 800,000 people found that just 1 small handful of nuts daily reduced heart disease rates by 21% and cancers by 15%! Diabetes was reduced 40% and infectious diseases 75%. Simply put, when you eat almonds (or other nuts that you enjoy), good things happen!

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce new vegetables to children.

Making this recipe with kids?

Ask the child to help by completing step 1 & 4.

Add the wild rice and brown rice blend to the water.
Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Apricot glazed pork and wild rice medley

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This beautiful sun filled dish is sure to please everyone at the dinner table. Apricot honey mustard pork, peach salsa, tamarind almonds, wild rice medley toped with tamarind almonds. These bright colours come together in the dish to create a burst of flavours.

Featured Saskatchewan Producers

You will need:

Preparation

1

Prepare & cook the rice: Preheat the oven to 425F.
In the sink, place the wild rice and brown rice blend in a strainer and rinse it well.
In a pot, add the wild rice and brown rice blend, water (1 1/3 ^2P , 2 2/3 cups ^4P, 4 cups ^6P). Season with salt. Combine. Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 to 45 minutes or until the water is absorbed and the rice is desired texture. Set aside.

2

Cook the pork: Coat a 9 x 9 pyrex pan with oil, place the apricot honey mustard pork on the pan and season with salt & pepper. Bake for 15-30 minutes*. Let rest for about 5 minutes and cut the apricot honey mustard pork in thin slices.

*Note: Ensure the pork is cooked to a minimum internal temperature of 145F.

3

4

Prepare the salsa: In a bowl, add the shallot, mint, peach and the peach salsa sauce.

5

Finish & serve: Roughly cut the tamarind almonds. Serve the wild rice medley with the pork. Garnish with peach salsa and tamarind almonds.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

wild rice & brown rice blend

2/3 cup

1 1/3 cup

2 cups

apricot honey mustard pork

200 gr

400 gr

600 gr

mint

3 gr

6 gr

9 gr

peach

shallot

tamarind almond

2 tbsp

1/4 cup

1/3 cup

Peach salsa sauce

1/4 cup

1/2 cup

3/4 cup

Recommended wine pairing

LIVING SKY WINERY RHUBARB
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, Saskatchewan
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

Dr. Herrington's Health Fact

Regina Naturopathic

ALMONDS

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce new vegetables to children.

Making this recipe with kids?

Ask the child to help by completing step 1 & 4.

Add the wild rice and brown rice blend to the water.
Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Greek power bowl

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Dive into the beautiful flavours of the Mediterranean with this Greek power bowl. The juicy Greek pork, the freshness of the cucumber, tzaziki sauce and fresh tomatoes complements beautifully the earthiness of the lentils, the depth of the roasted vegetables and the tang of the black olives. This dish is filled with protein and fiber which will ensure you have energy for hours.

Featured Saskatchewan Products

You will need

Preparation

1

Prepare the lentils:Preheat the oven to 400F.

Rinse the lentils. In a pot, add the lentils and water until the lentils are covered by 3-4 inches.

2

Cook the lentils: Bring to a boil on medium heat, then reduce heat to low. Season with salt. Simmer covered for 20-25 minutes, until the lentils are just tender, adding more water if necessary. When the lentils are done, drain them. Put the lentils back in the pot, add the Greek spice, combine and set aside.

3

Prepare the vegetables: Wash and clean all produce. Cut the bell pepper and onion in small dices. Cut the tomatoes in 1 cm dices. Cut the cucumber in half length wide and in 1/2 cm slices. Remove the pit of the black olives.

4

Cook the pork: Place the pork tenderloin on an oiled baking sheet. Season with salt and pepper. Cook for 20 minutes or until the internal temperature in 155F.

5

Cook the vegetables: Place the bell pepper and onions on an oiled baking sheet. Season with salt and pepper. Cook for 20 minutes.

Less dishes – 2 portion: Use 1 baking sheet for both the pork and vegetables

6

Plate & serve: In individual plates, place lentils, greek pork, roasted vegetables, cucumbers, tomatoes and tzatziki sauce. Serve.

Bon Appétit

Ingredients

Pork tenderloin with Greek spices
Greek spice: Oregano, thyme, dill, garlic powder, cumin, pepper, salt, citric acid, coriander, onion powder, cinnamon, red chili flakes.
tzatziki sauce : Greek yogurt, cucumber, dill, salt, dill.
French lentils
Kalamata olives (black olives)
tomato
bell pepper
onion
cucumber

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

LENTILS
A large study of 16,000 middle-aged men, found that consuming legumes such as lentils lowered the chance of dying of heart disease 82%. Talk about food as medicine!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Cooking for kids?
Feel free to slowly introduce new vegetables to kids. Let them help prepare the vegetables and try them raw and cooked.

Making this recipe with kids?
Ask the child to help with step 5 by:

Plate and serve

Recommended Wine Pairing

Heritage Road Bloodstone Shiraz Grenache
Aromas of black pepper, blueberry and plum fill the glass. Flavours of ripe fruit, mulberry and blackberry finished with spicy pepper and creamy vanilla oak characters. This balanced shiraz shows rich fruit characters, a medium body and good persistence
Region: South Autralia
Colour: Red
Alcohol: 13%
Price (SLGA): $14.65

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

3 decadent desserts

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Let’s practice the art of self-love with theses 3 decadent desserts:

Queen of Sheeba cake
Saskatoon berry citrus cake with honey
rose cakes.

Each of these desserts feature different flavour profiles and texture. Which one do you want to bake?

Queen of Sheeba cake
- Decadent chocolate cake inspired by Julia Childs
Saskatoon citrus cake with honey
- Saskatchewan inspired cake by Jodi Robson – The Great Canadian Baking Show finalist
Rose cakes
- Delicate rose patisserie featuring Canada grown rose products

Queen of Sheeba Cake

Chocolate and almonds come together beautifully in this decadent French cake. The centre of the cake remains slightly underdone to create a perfect creamy texture. It is covered with a chocolate butter icing and decorated with almonds. Because the cake is so creamy, it does not require icing. You can also decorate it with cocoa powder.

Julia Child’s first taste of French baking was the Queen of Sheeba cake. Julia Child is now recognized for brining French cuisine to the American public with her cookbooks and television programs.

This recipe is an addaption of Julia’s original recipe. We adjusted the steps to simplify the recipe. When preparing this cake ensure to have a good 30 minutes available. There are multiple steps involved in this cake.

Share love with this is classic French dessert!

Prep Time 30 Minutes
Cook Time 25 Minutes
Total Time 55 Minutes
makes 8 servings

Ingredients

4 onces semi sweet chocolate
2 tablespooon rum or coffee
1/4 lbs unsalted butter (at room temperature)
3 eggs (separated)
1 pinch salt
2/3 cups sugar
1/3 cup almond flour
1/4 teaspoon almond extract
1/2 cup cake flour

Instructions

Heat the oven to 350F. Butter and flour an 8 inch round cake pan.
Separate the eggs. In a bowl, whip the egg whites and salt to stiff peaks.
In a bowl placed on a pan of simmering water (double boiler), add the chocolate and rum or coffee. Let melt while you complete the other steps.
In a bowl, cream the butter and sugar with an electric blender until the mixture is light and fluffy - about 3 minutes. Add the egg yolks. Combine.
With a spatula, blend the melted chocolate into the butter and sugar. Add the almond flour and almond extract.
Add 1/4 of the egg whites. Fold in with the spatula. Stir in the rest of the egg whites alternating with the flour. Fold in until incorporated. Do not over mix.
Place the batter in the prepared cake pan. Bake 25 minutes. Let cool before decorating.

Chocolate butter icing

This rich chocolate icing tastes like truffles. It is perfect for the Queen of Sheeba cake or any other dessert you’d like to top with creamy chocolate icing.

Total Time 10 Minutes
makes icing for 8 inch cake

Ingredients

2 onces semi sweet chocolate
2 tablespoon rum or coffee
5 to 6 tablespoon unsalted butter (at room temperature)

Instructions

In a bowl placed on a pan of simmering water (double boiler), add the chocolate and rum or coffee. Let melt until the chocolate is perfectly smooth.
Place the bowl on the counter. Beat the butter to the chocolate 1 tbsp at a time.
Place the bowl with the icing on a larger bowl with a bit of ice and water.
Beat the icing over the ice until the icing has cooled to a spreading consistency - about 5 minutes.

Saskatoon citrus cake with honey

This Saskatchewan product inspired cake was created by Jodi Robson and features Saskatoon berries and honey. Jodi Robson is a finalist of CBC’s Great Canadian Baking Show (season 3).

Jodi was raised on Okanese First Nation, a reserve 45 minutes outside of Regina. Jodi’s passion for baking was ignited by growing up in the kitchens of her grandmothers.

Prep Time 15 Minutes
Cook Time 30-35 Minutes
Total Time 45-50 Minutes
makes 13 x 9 inch cake

Ingredients

1 cup sugar
4 eggs (room temperature)
1/2 cup canola oil
1 cup honey
2 teaspoons grated orange zest
1 cup orange juice
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup Fresh Saskatoon berries

Instructions

Preheat oven to 350°. Line the bottom of a 13x9-in. baking pan with parchment; grease paper.
Beat sugar and eggs for 10 minutes. Gradually add oil; combine. Gradually add honey; combine. Add orange zest and orange juice; combine.
In another bowl, sift flour with next 5 ingredients. On low speed, beat dry ingredients with egg mixture until combined. Increase speed to medium; beat until well mixed. Fold in half of the saskatoons.
Pour batter into prepared pan; sprinkle with remaining saskatoons. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool; if desired, lightly dust with confectioners' sugar. Cut into squares.

Rose cakes

These rose cakes are delicately flavoured petit four batter baked in rose shaped silicone moulds, topped with rose icing sugar and decorated with rose petals.

This recipe features Canadian rose product producer Rose des Champs – owned by Karine Martineau. This is not a paid partnership, we simply love the quality and taste of Karine’s products.

You can also make these cakes with rose water found in grocery stores. You will easily find it in the ethnic section. Italian Star Deli in Regina also carries rose water.

Prep Time 15 Minutes
Cook Time 30 Minutes
Total Time 45-50 Minutes
makes 9 small cakes

Ingredients

1/2 cup flour
A pinch of salt  
3/4 cup sugar
1 cup ground almond
2 tablespoons amaretto liqueur
1/2 teaspoon rose water*
4 eggs  
1 tablespoon icing sugar
1 teaspoon dried rose petal + more to garnish

Instructions

Preheat oven to 350°. Butter and sugar the cake moulds.
In a bowl, combine the flour and salt. Set aside.
In another bowl, cream the butter and sugar with an electric mixer. Add the ground almonds and amaretto and stir to blend. Add the eggs, one at a time, beating until smooth. On low speed, add the dry ingredients. Spoon the batter into the prepared pan. Bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould onto a wire rack and let cool completely.
Pour batter into prepared pan; sprinkle with remaining saskatoons. Bake until a toothpick inserted in center comes out clean, 30 minutes.
In a spice or coffee grinder, reduce the rose petals in powder. Add the icing sugar. Combine.
Using a sieve, dust the rose sugar on the rose cakes. Garnish with rose petals.

Notes

*If using Rose des Champs Rose products, use 2 tablespoon rose water and skip the amaretto. This rose water is lightly flavoured compared to the rose water found in grocery stores.

Recettes faciles un Noël léger et délicieux

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Recettes faciles un Noël léger et délicieux
Sauce aux canneberge et olives marinées

Sauce aux canneberges

Ingrédients:

2 tasses de canneberges fraîches ou surgelées
2 grosse pomme, pelée et hachée
1 tasse de sucre blanc
1 tasse d’eau

Préparation:

Mélanger les canneberges, la pomme, le sucre et l’eau dans une casserole moyenne.
Porter le mélange à ébullition à feu moyen, puis réduire le feu à doux et laisser mijoter pendant 10 à 15 minutes, ou jusqu’à ce que les canneberges et la pomme soient tendres et que la sauce ait épaissi.
À l’aide d’un pilon à pommes de terre ou d’un mélangeur à immersion, écraser les canneberges et la pomme jusqu’à l’obtention de la consistance désirée.
Goûtez la sauce et ajustez la douceur en ajoutant plus de sucre, si désiré.
Servez la sauce tiède ou froide. Bon appétit!

Ajouté de la saveur:

Ajoutez un peu de zeste ou de jus d’orange pour donner à la sauce une saveur d’agrumes.
Essayez d’ajouter des épices, comme de la cannelle ou de la muscade, pour donner à la sauce une saveur chaude et épicée.
Ajoutez quelques herbes fraîches hachées, comme du romarin ou du thym, pour donner à la sauce une saveur aromatique.
Essayez d’ajouter une touche de vinaigre balsamique ou de vin rouge pour donner à la sauce une saveur piquante.

N’oubliez pas que vous pouvez toujours ajuster la saveur de votre sauce en ajoutant plus ou moins de ces ingrédients, alors n’hésitez pas à expérimenter et à trouver la combinaison qui vous convient le mieux.

Olives marinées

Ingrédients:

1 tasse d’olives mélangées, telles que Kalamata, vertes ou noires
2 gousses d’ail, pelées et hachées
1/4 tasse d’huile d’olive
2 cuillères à thé d’origan séché
1/4 cuillère à thé de flocons de piment rouge
1/4 tasse de vinaigre de vin rouge
1 cuillère à soupe de jus de citron

Préparation:

Voici comment faire les olives marinées :

Dans un petit bol, mélanger les olives, l’ail, l’huile d’olive, l’origan et les flocons de piment rouge.
Dans un autre petit bol, fouetter ensemble le vinaigre de vin rouge et le jus de citron.
Verser le mélange de vinaigre sur les olives et remuer pour bien enrober.
Couvrir le bol d’une pellicule plastique et laisser mariner les olives au réfrigérateur pendant au moins 4 heures ou toute la nuit.
Servez les olives marinées à température ambiante. Bon appétit!

Ajouté de la saveur:

Voici quelques idées pour ajouter de la saveur aux olives marinées pour les apéritifs de Noël:

Essayez d’utiliser un mélange de différents types d’olives, telles que Kalamata, vertes et noires, pour une variété de saveurs.
Ajoutez des tomates séchés ou des piments grillés.
Ajoutez des herbes fraîches tranchées, telles que du romarin, du thym ou de l’origan, à la marinade pour donner aux olives une saveur aromatique.
Essayez d’ajouter des zestes d’agrumes frais hachés, comme du citron, de l’orange ou du citron vert, à la marinade pour donner aux olives une saveur d’agrumes.
Ajoutez quelques épices entières grillées, telles que des graines de fenouil, des graines de cumin ou des graines de coriandre, à la marinade pour donner aux olives une saveur chaude et épicée.
Essayez d’ajouter une touche de vinaigre balsamique ou de vin rouge à la marinade pour donner aux olives une saveur piquante.
N’oubliez pas que vous pouvez toujours ajuster la saveur de vos olives marinées en ajoutant plus ou moins de ces ingrédients, alors n’hésitez pas à expérimenter et à trouver la combinaison qui vous convient le mieux.

Asparagus gremolata

These aspargus topped with fresh parsley, shallots and lemon zest are an explosion of flavour.

This is ready in 15 minutes and makes a great side.

Prep Time 10 Minutes
Cook Time 2-3 Minutes
Total Time 15 Minutes
makes 4 servings

Ingredients

1 lb asparagus
3 tbsp fresh parsley, finely cut
1 tbsp shallot or red onion finely diced
Zest of 1 lemon
2 tbsp olive oil
salt

Instructions

In a pot of salted boiling water, cook the asparagus until al dente - 2 to 3 minutes. Drain.
In a bowl, combine the parsley, shallot and lemon zest. Place the asparagus in a serving dish and drizzle with oil.
Garnish the asparagus with gremolata. season with salt and pepper.

Curried lentil & potato stew

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Samosas are one of our favourite Indian dishes. This stew is a quick and easy way to enjoy all the comforting flavours of the samosas!

This potato, lentil and green peas stew is flavoured with the curried beef stew mix: tomato paste, beef stock, ginger, turmeric and curry powder.

Serve this comforting and easy stew with garlic butter naan bread for an ultimately comforting dish.

Featured Saskatchewan products

What you will need:

Preparation

1

Setup & cook the onion: Preheat the oven to 450°F. Wash and dry all produce.

Dice the onion. Mince the garlic.

Heat a drizzle of oil in a large pot over medium heat. Cook the onions for 2 minutes.

2

Start the stew: Add the lentils. Season with salt & pepper. Curried lentil stew mix and water ( 2 cups (2p), 4 cups (4p) , 6 cups (6p)). Bring to a boil on high heat. Cover with the lid, reduce the heat to low and simmer for 15 minutes*.

*note: Cooking time is longer for 4 and 6 portions.

2

Prepare the potatoes: Peel and cut potatoes into 1/2 in pieces.

Add the potatoes to the lentils. Season with salt. Cover and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 to 20 minutes*.

Zesty tip: Add water 1/4 cup at a time if mixture gets too dry.

4

Finish the stew: Add the peas, Combine.

Taste and add salt & pepper, to taste.

5

Make & heat the garlic naans: In a bowl, add butter ( 2 tbsp (2p), 1/4 cup (4p) , 1/3 cup (6p)) and the rest of the garlic. Combine.

Spread the garlic butter on the naan and sprinkle with a pinch of salt. Place the naan on a baking sheet. Toast in the oven until golden, 2-4 minutes.

Gluten friendly: Heat the garlic naan: Follow step 4 above. Bake the gluten friendly naan bread for 5 – 7 minutes until the curst is golden. Let stand for 2-3 minutes before slicing.

6

Serve: Cut garlic-butter naan into quarters. Serve the stew with garlic-butter naan.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

onion

lentil

1/2 cup

1 cup

1 1/2 cup

potatoes

460 gr

920 gr

1380 gr

curried beef stew mix

75 ml

150 ml

225 ml

Naan bread

GF Naan bread

garlic cloves

peas

55 gr

110 gr

165 gr

Note: Full list of ingredients at the bottom of the page.

Dr. Herrington's Health Fact

Regina Naturopathic

GINGER
Ginger has strong anti-inflammatory properties. These properties are well known for anti-nausea properties. Ginger also slows the development of most chronic diseases.

Cooking with Kids

Cooking for kids?
Kids may prefer naan bread with butter rather than garlic butter.

Making this recipe with kids?
Ask the child to help in step 3 and 4:

Add the potatoes, water and curried beef stew mix. Combine.
Add the peas.

Recommended Wine Pairing

Beyerskyloop pinotage
Spicy wood notes against rich plum and berry fruit with restrained aromatic notes. Medium-bodied. Well-balanced.
Region: South Africa
Colour: Red
Alcohol: 13.5%
Price (SLGA): $17.77

Deinhard green label Riesling
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol: 10.0%
Price (SLGA): $14.02

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

ground beef – lean
potatoes
onion
naan bread: wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bactrial culture), milk, yeast, sugar, sourdough (ascorbic acid, enzymes), calcium propionate, sodium bicarbonate, monoglycerides, propionic acid, phosphoric acid, potassium sorbate.
curried beef & potato stew: tomato paste, beef stew concentrate, water, ginger, tumeric, curry powder
garlic

Gluten friendly adjustment:

GF naan bread: Pizza oggi: cauliflower, cornstarch, rice flour, potato starch, inulin, psyllium husk powder, water, sugars (dextrose, fructose, brown cane sugar), modified cellulose, extra virgin olive oil, sea salt, yeast.

Nutritional Information

Curried beef & potato stew

Posted on by

Samosas are one of our favourite Indian dishes. This stew is a quick and easy way to enjoy all the comforting flavours of the samosas!

This beef, potato and green peas stew is flavoured with the curried beef stew mix: tomato paste, beef stock, ginger, turmeric and curry powder.

Serve this comforting and easy stew with garlic butter naan bread for an ultimately comforting dish.

Featured Saskatchewan products

What you will need:

Preparation

1

Setup & cook the beef: Preheat the oven to 450°F. Wash and dry all produce.

Dice the onion. Mince the garlic.

Heat a drizzle of oil in a large pot over medium heat. Cook the onions for 2 minutes. Add the ground beef. Season with salt & pepper. Cook, breaking up the ground beef for 5 minutes. Add half the garlic. Combine.

2

Prepare the potatoes: Peel and cut potatoes into 1/2 in pieces.

3

Start the stew: Add the potatoes, curried beef stew mix and water (1 1/2 cup (2p), 3 cups (4p), 4 1/2 cups (6p)). Season with salt. Cover and bring to a simmer over high heat. Reduce the heat to medium and simmer for 10 to 20 minutes*.

Zesty tip: Add water 1/4 cup at a time if mixture gets too dry.

*note: Cooking time is longer for 4 and 6 portions.

4

Finish the stew: Add the peas, Combine.

Taste and add salt & pepper, to taste.

5

Make & heat the garlic naans: In a bowl, add butter ( 2 tbsp (2p), 1/4 cup (4p) , 1/3 cup (6p)) and the rest of the garlic. Combine.

Spread the garlic butter on the naan and sprinkle with a pinch of salt. Place the naan on a baking sheet. Toast in the oven until golden, 2-4 minutes.

Gluten friendly: Heat the garlic naan: Follow step 4 above. Bake the gluten friendly naan bread for 5 – 7 minutes until the curst is golden. Let stand for 2-3 minutes before slicing.

6

Serve: Cut garlic-butter naan into quarters. Serve the stew with garlic-butter naan.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

onion

ground beef

220 gr

440 gr

660 gr

potatoes

460 gr

920 gr

1380 gr

curried beef stew mix

75 ml

150 ml

225 ml

Naan bread

GF Naan bread

garlic cloves

peas

55 gr

110 gr

165 gr

Note: Full list of ingredients at the bottom of the page.

Dr. Herrington's Health Fact

Regina Naturopathic

GINGER
Ginger has strong anti-inflammatory properties. These properties are well known for anti-nausea properties. Ginger also slows the development of most chronic diseases.

Cooking with Kids

Cooking for kids?
Kids may prefer naan bread with butter rather than garlic butter.

Making this recipe with kids?
Ask the child to help in step 3 and 4:

Add the potatoes, water and curried beef stew mix. Combine.
Add the peas.

Recommended Wine Pairing

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

ground beef – lean
potatoes
onion
naan bread: wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bactrial culture), milk, yeast, sugar, sourdough (ascorbic acid, enzymes), calcium propionate, sodium bicarbonate, monoglycerides, propionic acid, phosphoric acid, potassium sorbate.
curried beef & potato stew: tomato paste, beef stew concentrate, water, ginger, tumeric, curry powder
garlic

Gluten friendly adjustment:

GF naan bread: Pizza oggi: cauliflower, cornstarch, rice flour, potato starch, inulin, psyllium husk powder, water, sugars (dextrose, fructose, brown cane sugar), modified cellulose, extra virgin olive oil, sea salt, yeast.

Nutritional Information

Margherita pizza

Posted on by

It’s pizza night! This Margherita pizza features a classic Italian flavour combination: Tomato, basil and fresh mozzarella. It’s a simple, quick and delicious dish kids will love!

Zesty Tip: Pizza dough:

FREEZE your dough If you will not use it by the best before date.
WARM your dough to room temperature for an hour before rolling it. It will keep its’ shape easier.

You will need

You will need

Preparation

1

Setup & roll the dough: Preheat the oven to 400F. Rinse and dry all produces.

Lightly dust a clean counter surface with flour (1 tbsp, 2 tbsp, 3 tbsp). Lightly coat the pizza dough with flour. Roll the dough with a rolling pin to 1/2 cm thick. If the dough is sticky, dust it and the counter with more flour. Finish shaping the pizza dough in the baking sheet.

Gluten- Friendly: Dough is already rolled.

2

Garnish & bake the dough: Garnish the pizza dough with the pesto. Bake at a 400F oven for 15 minutes.

Gluten-Friendly: Bake 8-10 minutes or until the mozzarella is golden.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer.

3

Prepare the toppings: Tare apart the bocconcini. Thinly slice the toamato. Separate the basil leaves.

4

Garnish & serve: Garnish the pizza with bocconcini, basil and tomato. Optional: drizzle with olive oil. Cut and serve.

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

bocconcini

75gr

150 gr

225 gr

tomato

75 gr

150 gr

225 gr

pizza dough

375 gr

750 gr

1025 gr

pesto

1/3 cup

2/3 cup

1 cup

basil

3 gr

6 gr

9 gr

Dr. Herrington's Health Fact

Regina Naturopathic

BASIL
Basil is a key ingredient of pesto. One study, using a type of basil called Holy Basil, found that people who took the extract, felt less anxious, stressed, and depressed.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce pesto to children. You can easily swap the pesto by tomato sauce or combine the pesto with tomato sauce.

Making this recipe with kids?
Ask the child to help by completing step 5.

Top the pizza with garnishes

Recommended Wine Pairing

CAMPO VIEJO TEMPRANILLO
Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
Price (SLGA): $15.99

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Zesty Italian pizza

Posted on by

It’s pizza night! This Zesty Italian pizza features a classic Italian flavour combination: Pistachio and mortadella. This pizza is filled with the flavours of pistachio and basil pesto, mortadella and broccocini. It’s a gourmet dish kids will love!

Zesty Tip: Pizza dough:

FREEZE your dough If you will not use it by the best before date.
WARM your dough to room temperature for an hour before rolling it. It will keep its’ shape easier.

You will need

Preparation

1

Setup & roll the dough: Preheat the oven to 400F. Rinse and dry all produces.

Gluten- Friendly: Dough is already rolled.

2

Garnish & bake the dough: Garnish the pizza dough with the pistachio pesto. Bake at a 400F oven for 15 minutes.

Gluten-Friendly: Bake 8-10 minutes.

3

Prepare the toppings: Tare apart the bocconcini. Roughly chop the pistachios. Separate the basil leaves.

4

Garnish & serve: Garnish the pizza with bocconcini, pistachio, basil and mortadella. Optional: drizzle with olive oil. Cut and serve.

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

bocconcini

75gr

150 gr

225 gr

mortadella

75 gr

150 gr

225 gr

pizza dough

500 gr

1000 gr

1500 gr

pisatachio pesto

1/3 cup

2/3 cup

1 cup

pistachio

20 gr

40 gr

60 gr

basil

3 gr

6 gr

9 gr

Dr. Herrington's Health Fact

Regina Naturopathic

BASIL
Basil is a key ingredient of pesto. One study, using a type of basil called Holy Basil, found that people who took the extract, felt less anxious, stressed, and depressed.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce pesto to children. You can easily swap the pesto by tomato sauce or combine the pesto with tomato sauce.

Making this recipe with kids?
Ask the child to help by completing step 5.

Top the pizza with garnishes

Recommended Wine Pairing

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Tags

Note: We cannot guarantee any dish is allergen free.