Uncategorized Archives - Page 21 of 37 - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Green Curry Coconut Sauce

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This amazing creamy, zesty and fresh sauce is amazing on our signature Green Curry Coconut Bowl. This sauce is perfect as dressing on salads, tacos, bowls and poke bowls. The spicy and zesty flavours complements Thai, Hawaiian, Caribbean, and Mexican flavours. This sauce is filled with flavours that marry beautifully together to easily create dishes the whole family will love.

Green Curry Coconut Sauce

This creamy, zesty, and fresh sauce is perfect as a salad dressing and on a bowl.

Prep Time 5 Minutes
Total Time 5 Minutes
Serves 2 People
Calories 145 kcal

Ingredients

2 tbsp lime juice
Zest from 1/2 lime
1/2 cup coconut milk
1/2 tsp green curry
1 tbsp fresh cilantro
1 small garlic clove
1 tsp agave or honey
1/2 tsp salt

Instructions

In a highspeed blended add all ingredients and combine until the sauce is smooth. Taste and adjust seasoning as needed.

Coconut Thai spice blend

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Coconut Thai Spice blend is a delicious fresh, zesty and spicy blend that is featured in our signature Curry Coconut Bowl.

This spice blend is delicious on chicken, fish, chickpeas. It complements very well Thai, Hawaiian, Mexican and Caribbean dishes.

Coconut thai spice blend

This tangy, fresh and spicy spice blend is amazing on chicken, fish, chickpeas, and vegetables.

Prep Time 5 Minutes
Total Time 5 Minutes
Serves 8 People
Calories 89 kcal

Ingredients

1/2 cup shredded unsweetened coconut
zest of 1 lime
1 tsp chili flakes
1 tsp ground coriander
1/2 tsp granualted garlic
1/2 tsp salt

Instructions

Combine all ingredients and store in an air tight container in the refregirator up to 1 week.

Green Curry Coconut Bowl

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Green Curry Coconut Bowls with Chicken is an easy flavorful dinner that follows the new Canada Food Guide guidelines! This dish is gluten-free, dairy-free and, with easy modifications, can be plant-based.

The majority of the ingredients in this refreshing dish can be sourced from Saskatchewan producers.

With the changes announced to the Canada Food Guide in January, we are happy to show you this easy and delicious way to follow the new guidelines.

We often crave the freshness and comfort of Thai foods. The beauty of Thai food is the abundance of spices and this dish is no exception! The meal is also amazing as left overs for lunch so feel free to double or triple the recipe. We could eat this Green Curry Coconut Bowl for lunch every day!

ZestyKits easily introduces a lot of fresh and bright flavours through spices, sauces and fresh herbs. This dish combines all three to create an explosion of flavour the whole family will love.

We made this recipe on Global News and are happy to share the full recipe with you! 🙂

Green Curry Coconut Bowl

We often crave the freshness and comfort of Thai foods. The beauty of Thai food is the abundance of spices and this dish is no exception! This easy delicious meal follows the new Canada Food Guide recommendations. This recipes makes 2 extra large servings with 36gr of protein and 46% recommended daily fiber.

Prep Time 15 Minutes
Cook Time 15 Minutes
Total Time 30 Minutes
Serves 2 People
Calories 644 kcal

Ingredients

3/4 cup quinoa
1 1/2 cups water
200 grams chicken breast slices
3 tsp Coconut Thai Spice Blend (see recipe below)
2 cups broccoli
1 red Thai pepper
1 lime
1 cup shredded carrots (about 2 carrots)
1 cup shredded red cabbage
1 tbsp unsweetened shredded coconut
2 tbsp fresh cilantro
2/3 cup Green Curry Coconut sauce (see recipe below)

Instructions

Cook the quinoa
Turn on the oven to 375F for the chicken. Place the quinoa in a strainer and rinse well. Add the quinoa, water and 1/4 tsp salt to a pot. Stir to combine. Bring the water to a boil on medium/high heat. Reduce the heat to low, cover and let simmer 15 minutes, or until the water is absorbed. Remove the pot from heat and fluff the quinoa with a fork.
Slice the chicken
in about 1 cm thick slices. Coat the chicken with about 1/2 tsp oil and 3 tsp coconut spice blend. Place the Spiced chicken on the baking sheet, salt as desired and bake until the chicken is fully cooked – about 15 minutes. Note: Ensure the chicken is cooked to at least 165F.
Prepare the vegetables
Cut the lime in segments. Cut the broccoli in small fleurets. Steam in the microwave for about 1 minute to 90 seconds. Thinly slice the red thai pepper. We recommend wearing a glove to not burn your hands.
Prepare the spice blend and sauce
See recipes below to prepare the Coconut Thai Spice blend and the Green Curry Coconut Sauce
Assemble
In two large serving bowls, place half the quinoa (about 1 1/4 cup). Place about 1/3 cup green curry sauce on each bowl. Arrange the steamed broccoli, shredded carrot, shredded cabbage. Garnish with red Thai pepper slices, unsweetned shredded coconut, lime wedge and fresh cilantro.

Bon Appetit!

Plant-based Modifications

Plant-based modifications: To build a plant based version of this dish, replace the chicken by 1 1/2 cup cooked chickpeas. Coat the chickpeas with 1 tsp oil and 3 tsp coconut Thai spice blend. Place on a baking sheet and bake at 350F for 10 minutes.

Green Curry Coconut Sauce

This creamy, zesty, and fresh sauce is perfect as a salad dressing and on a bowl.

Prep Time 5 Minutes
Total Time 5 Minutes
Serves 2 People
Calories 145 kcal

Ingredients

2 tbsp lime juice
Zest from 1/2 lime
1/2 cup coconut milk
1/2 tsp green curry
1 tbsp fresh cilantro
1 small garlic clove
1 small garlic clove
1 tsp agave or honey
1/2 tsp salt

Instructions

In a highspeed blended add all ingredients and combine until the sauce is smooth. Taste and adjust seasoning as needed.

Coconut thai spice blend

This tangy, fresh and spicy spice blend is amazing on chicken, fish, chickpeas, and vegetables.

Prep Time 5 Minutes
Total Time 5 Minutes
Serves 8 People
Calories 89 kcal

Ingredients

1/2 cup shredded unsweetened coconut
zest of 1 lime
1 tsp chili flakes
1 tsp ground coriander
1/2 tsp granualted garlic
1/2 tsp salt

Instructions

Combine all ingredients and store in an air tight container in the refregirator up to 1 week.

Nutritional Value

Macaroons

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These macaroons are chewy and soft on the inside, crispy and golden on the outside, dipped in chocolate and topped with a glazed cherry. They are sure to make you smile. Children can easily whip up these macaroon and experience the joy of sharing their own creations with family and friends.

Tools

Preparation

1

Add the coconut and condensed milk:Preheat oven to 325 F. Place rack in the middle of the oven. Line a baking sheet with parchment paper.

In a medium bowl, add coconut mix, sweetened condensed milk and vanilla.

2

Combine: Combine the coconut mix, sweetened condensed milk and vanilla. Set aside.

3

Beat the egg white: In the bowl of an electric mixer, beat the egg white (1) until stiff peaks form. Use a large rubber spatula to fold the egg white into the coconut mixture.

Cut the glazed cherries in halves.

4

Form the macaroons and bake: Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Top each macaroon with a half glazed cherry. Bake for 23 to 25 minutes until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cook completely.

5

Melt chocolate: Add about 2 inch of water to a small pot and bring to a boil. Place a glass bowl that is slightly larger than the pot on the boiling water. Place the chocolate in the bowl and melt stirring constantly with a spoon to avoid burning the chocolate.

6

Dip the cookies in chocolate: Once the chocolate is melted, dip each macaroon in the chocolate. Place the macaroon on a cooling rack and let them cool until the chocolate is firm.

Note: These cookies can be made ahead. Store in airtight containers at room temperature up to 4 days, or freeze in airtight containers up to 3 month.

Bon Appétit!

Ingredients

Included

21 macaroons

coconut mix

2 2/3 cups

condensed milk

2/3 cup

milk chocolate

1/2 cup

glazed cherries

egg white

1 large

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2, 4 & 6.

Add the coconut and condensed milk
combine
Form the macaroons & bake
Dip the cookies in chocolate

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Fudge

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Whether you’re craving something rich and chocolaty or creamy and nutty, this fudge recipe is for you! This decadent and easy chocolate fudge is sure to satisfy your sweet tooth. You will be surprised how fast these squares disappear.

Tools

electric mixer
medium pot
8" x 8" baking dish
parchment paper
spatula
whisk

Preparation

1

Combine butter, carnation and sugar: Line an 8″ x 8″ baking dish with parchment paper. Use 2 pieces of paper of about 7.5″ x 12″ to cover all sides of the baking dish.

Add the sugar, unsalted butter & carnation milk in a medium pot.

2

Bring to a boil: On medium heat, bring to a full boil stirring constantly. Boil for 4-5 minutes.

3

Add chocolate mix: Remove the pot from the heat, add vanilla and chocolate mix. Combine well with a whisk for 1 minute or until the marshmallows are melted.

4

Transfer to mold: Place the mixture in the lined 8″ x 8″ baking dish. Use a spatula as needed.

5

Cool & cut the squares: Refrigerate for 2 hours or until firm. Lift from the pan, remove the parchment paper and cut in 20 squares.

Bon Appétit!

Ingredients

Included

20 squares

sugar & salt

1 1/2 cup

carnation milk

2/3 cup

vanilla

1/2 tsp

chocolate mix: mini marshmallow, chocolate chip & walnuts

4 cups

unsalted butter

2 tbsp

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing step 5.

Cool & cut the square

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Fudge crinkle cookies

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Fudgy chocolate crinkle cookies have an irresistible brownie textured center, with a crunch of cookie on the outside! They are delicious enjoyed beside a fire with a glass of cold milk playing a game of Monopoly! Happy baking 🙂

Tools

medium bowl
2 baking sheet
Spoon
cooling rack
small bowl
plastic wrap
parchment paper
electric mixer
1 tbsp measuring spoon

Preparation

1

Mix the sugar, cacao, egg, oil & vanilla: In a bowl, add the sugar & cacao powder mix, vegetable oil (1/4 cup) and the vanilla with an electric mixer until combined. Add the eggs (2), one at a time until fully incorporated.

2

Add the Flour mix: Add the flour mix into the chocolate mixture. Combine just until a dough forms (do not over mix).

3

Cool the dough: Wrap dough in plastic wrap and cool the dough in the freeze for 1 hour or refrigerate at least 4 hours or overnight.

Note: Cooling the dough will result in crinkled cookies.

4

Roll in icing sugar: Preheat oven to 350 F. Place rack in the middle of the oven. Line 2 baking sheet with parchment paper.

Place the icing sugar in a small bowl.

Measure cookies with 1 tbsp measuring spoon. Place each dough ball in the icing sugar and roll to coat evenly. Place each cookie on the lined baking sheet.

5

Bake: Bake in preheated oven for 10 minutes. The cookies will come out soft from the oven but will harden up as they cool. Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool.

Bon Appétit!

Ingredients

Included

20 cookies

Sugar & cocoa powder

1 1/2 cup

vanilla

1/2 tbs

Flour mix: flour, baking powder, salt

1 cup + 1 1/2 tsp

Icing sugar

1/3 cup

vegetable oil

1/4 cup

egg

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2 & 6.

Mix the sugar, cacao, egg, oil & vanilla
Add the flour mix
Cool the dough
Roll in icing sugar
Bake

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

truffles

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Truffles are classic and decadent treats everyone loves. They are quite simple to make, and the process will be more fun if you have a friend to help you. Waiting for the cooling time to be over is the hardest thing in this recipe. Children love rolling these delicious chocolate wonders almost as much as eating them. They are amazing with a cup of hot chocolate or a glass of red wine.

Tools

microwave safe medium bowl
rolling pin
Spoon
2 small bowls
medium bowl
1/2 tbsp spoon (preferable in metal to measure the truffle dough)

Preparation

1

Melt the chocolate: In a microwave safe medium bowl, add the sweetened condensed milk and the chocolate. Heat in the microwave in 30 second increments. Mix with a spoon in between each 30 seconds to not over heat the chocolate. Chocolate can easily burn in the microwave. Combine until smooth.

2

Add the vanilla: Add the vanilla to the melted chocolate. Refrigerate, covered, 2 hours or until firm enough to roll.

3

Crush the candy cane: Using a rolling pin, crush the candy cane in its wrapping. Remove the wrapping and place the candy cane crumbs in a bowl.

4

Roll the Truffles: Using 1/2 tbsp spoon or a metal spoon about that size, measure the cooled truffle dough. Roll each truffle and set aside in a clean bowl.

5

Coat the truffles: Place the cacao powder in a small bowl. Roll each truffle in either the candy cane crumbs or the cacao powder.

Bon Appétit!

Ingredients

Included

12 truffles

semi-sweet chocolate

1 1/2 cup

sweetened condensed milk

7 os (1/2 can)

vanilla

1/2 tsp

candy cane

cacao powder

1/4 cup

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 2, 3, 4 & 5

Add the vanilla
Crush the candy cane
Roll the truffles
Coat the truffles

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Sugar cookies

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Sugar cookies cookies make for a fun family baking day. Use any shape cookie cutter you want and decorate to your heart’s desire. Baking as a family is one of the most memorable moments. Share laughter with a dusting of flour on your nose and your hands full of cookie dough.

Tools

electric mixer
medium bowl
spatula
rolling pin
cookie cutter
baking sheet
cooling rack
small bowl
small piping bag or toothpicks

Preparation

1

Cream butter,egg & sugar: Preheat oven to 350 F. Place two racks in the middle of the oven. Line two baking sheets with parchment paper.

In a bowl add the butter (1 cup) and the sugar. Mix with an electric mixer on medium speed about 3 minutes. Add in the egg (1) and vanilla. Mix until combined.

2

Add the flour mix: Slowing incorporate the flour mix to the butter mixture with the help of the electric mixer. The dough will become very stiff. If is becomes to stiff for your mixer, place the dough onto a counter top surface. Wet your hands and finish off kneading the dough with your hands.

Note: Do NOT chill the dough.

3

Roll the dough: Lightly flour the counter. Divide the dough in 4. Place 1 ball of dough at a time on the lightly floured work surface. Dust flour on the dough. Roll the dough to about ¼ – 1/8 inch thick. Dust more flour onto the dough if it is sticking to the roller.

4

Cut the dough & bake: Cut the dough with the help of a cookie cutter and transfer the cookie onto the parchment lined baking sheet. Use a spatula if necessary. Gather the dough scraps and knead into a ball, then roll out and cut again, adding more flour as necessary. Repeat until scraps are used up.

Bake the cookies for 6-8 minutes or until they feel firm. Let the cookies cool on the baking sheet for 5 minutes until set, then transfer to a rack to cool completely.

5

Make the icing & decorate: While waiting for the cookies to cool, place the icing sugar in a small bowl. Add the water or milk about 1 tbsp at a time, combining between each addition, until the icing is soft. You can place the icing in a small piping bag or use tooth picks to decorate the cookies.

When the cookies are cooled, decorate using a tooth pick or small piping bag. Let the icing set and store the cookies in an airtight container.

Bon Appétit!

Ingredients

Included

36 cookies

Sugar

1 cup

Flour mix: flour, baking powder, salt

3 cup + 2 1/2 tsp

vanilla

1/2 tsp

Icing sugar

1 1/2 cup

egg

unsalted butter

1 cup

milk or water

1 1/2 - 2 1/2 tbsp

flour for dusting

2 - 4 tbsp

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2, 4 & 5.

Cream butter, egg & sugar
Add the flour mix
Roll the sough
Cut the dough
Make icing & decorate

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Nanaimo bar

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Nanaimo bars are a Canadian staple! This iconic recipe comes straight from the heart of Nanaimo, B.C. This buttercream custard filled bar is a sweet-tooth’s dream! This delicious bar requires only 20 minutes of preparation time, leaving you plenty of time to eat them by the fireplace wrapped up in a warm blanket.

Tools

medium pot
glass bowl a bit larger than the pot - to make a double boiler
medium bowl
electric mixer
8" x 8" baking dish
parchment paper
spatula

Preparation

1

Combine butter, carnation and sugar: Line an 8″ x 8″ baking dish with parchment paper. Use 2 pieces of paper of about 7.5″ x 12″ to cover all sides of the pyrex mold.

Place about 3 inches of water in a medium pot. Bring to a boil on medium heat. Place a glass bowl a bit larger than the pot on top of the boiling water to create a double boiler. Add the unsalted butter (1/2 cup) and sugar & cocoa powder to the bowl and melt together. Add the egg (1) to the cacao mixture and stir until the mixture becomes thick and stays in a ball.

Note: Keep the water boiling in the pot since you will need the double boiler for the third layer.

2

Finish the first layer: Remove the cacao mixture from the heat. Add the nut mix and stir in until combined. Press the mixture in lined 8″ x 8″ baking dish.

3

Make the second layer: In a medium bowl, add unsalted butter (1/2 cup), the cream 35% (2 tbsp + 2 tsp) and mix with the electric mixer. Add the icing sugar mix to the butter and beat until light. Spread over bottom layer in the 8″ x 8″ baking dish.

4

Make the third layer: Rinse the glass bowl used in the double layer on the first layer. Ensure the water is boiling. Place the bowl on top of the water and add the chocolate chips and unsalted butter (2 tbsp) to the bowl.

5

Pour the third layer:Let cool for about 3 minutes, cool but still liquid. Pour the chocolate over the second layer.

6

Cool & cut the squares: Let chill in refrigerator for about 20 minutes. Cut the Nanaimo into 18 bars.

Bon Appétit!

Ingredients

Included

16 squares

sugar & cocoa powder

1/2 cup + 1 tbsp

Nut mix: graham wafer crumbs, coconut flakes & almonds powder

2 3/4 cup

Confectionery sugar mix: confectionery sugar, vanilla custard powder

2 cup + 2 tbsp

chocolate chips

4 oz

egg

cream 35%

2 tbsp + 2 tsp

unsalted butter

1 cup + 2 tbsp

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing step 2, 3, 5 & 6.

Finish the first layer
Make the second layer
Pour the third layer
Cool & cut the square

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Chewy ginger cookies

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These chewy ginger cookies are soft & sweet inside and crunchy on the outside. The secret ingredient is candied ginger which brings a new depth of flavour to these classics. We bet you will love to enjoy them reading a book by the fireplace. Happy baking!

Tools

medium bowl
parchment paper
2 baking sheet
Spoon
small bowl
electric mixer
cooling rack
knife

Preparation

1

Cream butter,egg & sugar: In a medium bowl, add the room temperature unsalted butter (3/4 cup) and the sugar. Combine with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the egg (1) & the molasses to the butter mixture. Mix on medium-low speed with an electric mixer until combined, for 1 minutes.

2

Cut the candied ginger: Cut the candied ginger in small 1/4 cm pieces.

3

Add the flour mix & candied ginger: Gradually add the flour mix and candied ginger to the butter mixture with a mixer. Beat until combined.

4

Cool the dough: Wrap the dough in a sheet of plastic wrap to completely cover it. Cool the dough in the freezer for about 40 minutes or in the refrigerator for at least 2 hours.

Note: Cooling the dough will result in crinkled cookies.

5

Roll in turbinado sugar: Preheat oven to 375°F. Roll the dough into 1/2 to 1 tbsp balls, about 1-inch in diameter. Fill a small bowl with turbionado sugar, and roll each ball in the sugar until it is completely coated.

6

Roll the cookies: Place on cookie sheet at least 1 1/2 inch apart and bake for about 8 minutes, until the cookies begin to slightly crack on top. Let sit about 5 minutes and place on a cooling rack to cool completely.

Note: These cookies can be made ahead. Store in airtight containers at room temperature up to 1 week.

Bon Appétit!

Ingredients

Included

24 cookies

flour mix: Flour, baking soda, ground cinnamon, ground clove, ground ginger, salt

2 cup + 1 tbsp

candied ginger

1/4 cup

molases

1/4 cup

sugar

1 cup

Turbinado sugar

1/4 cup

egg

room temperature unsalted butter

3/4 cup

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2, 3, 4 & 5.

Cream butter, egg & sugar
Cut the ginger
Add flour mix & candied ginger
cool the dough
roll in turbinado sugar

Tags

Note: We cannot guarantee any dish is allergen free.

Green Curry Coconut Sauce

Ingredients

Instructions

Coconut thai spice blend

Ingredients

Instructions

Green Curry Coconut Bowl

Ingredients

Instructions

Cook the quinoa

Slice the chicken

Prepare the vegetables

Prepare the spice blend and sauce

Assemble

Bon Appetit!

Plant-based Modifications

Green Curry Coconut Sauce

Ingredients

Instructions

Coconut thai spice blend

Ingredients

Instructions

Nutritional Value

Tools

Preparation

1

2

3

4

5

6

Bon Appétit!

Ingredients

Included

21 macaroons

Cooking with Kids

Tags

Nutritional Information

Tools

Preparation

1

2

3

4

5

Bon Appétit!

Ingredients

Included

20 squares

Cooking with Kids

Tags

Nutritional Information

Tools

Preparation

1

2

3

4

5

Bon Appétit!

Ingredients

Included

20 cookies

Cooking with Kids

Tags

Nutritional Information

Tools

Preparation

1

2

3

4

5

Bon Appétit!

Ingredients

Included

12 truffles

Cooking with Kids

Tags

Nutritional Information