Uncategorized Archives - Page 23 of 37 - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

cranberry stuffing

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Scrumptious Italian tofurkey stuffing featuring an orchestra of Christmas flavours including: apples, fresh sage, cranberries, celery, onion and fresh thyme. This twist on the traditional stuffing is sure to satisfy even the pickiest!

May your holidays be filled with love, laughter and happiness!

Featured Saskatchewan Products

Tools

pan with lid
knife
cutting board
vegetable peeler
baking sheet
parchment paper or non stick liner
foil
small bowl
poultry string
mallet
meat thermometer

Preparation

1

Prepare the stuffing ingredients: Preheat the oven to 375F. Peel the apple. Cut the onions, apples and celery in 1/2 cm dices. Separate the fresh thyme leaves. Finely mince the fresh sage and dried cranberries.

2

Cook the vegetables: Add the oil (1 tsp, 2 tsp), salt (1 tsp, 2 tsp), onion, celery and apples to a pan on medium heat. Cook 5 minutes until the onion is translucent. Set the cooked vegetables aside in a bowl.

3

Heat the Italian tofurkey: In the same pan you cooked the vegetables, add the oil (1/2 tsp, 1 tsp), heat on medium/high heat. Add the Italian tofurky & cook about 6 minutes, stirring regularly, until the tofurky is heated through. Add the cooked vegetables, fresh thyme, sage, cranberry mustard and dried cranberries to the Italian tofurkey.

4

Combine the flax seed and water: In a small bowl place the ground flax seeds and warm water (1 tbsp, 2 tbsp). Combine and let sit 3 minutes until it starts to thicken.

5

Finish the stuffing: Add the bread cubes, water and flax seeds mixture, water (1 to 1 1/2 cup, 2 to 3 cups) to the pan. We recommend adding the last third of water in 1/4 cup or less increment to ensure the stuffing is to your desired texture. Combine between each addition of water.

6

Serve: Place the stuffing in a serving dish. Bake in the oven 15 to 20 minutes. To keep warm, cover with foil. Serve.

bon appétit!

Ingredients

Included

5 portions

10 portions

apple

celery

100 gr

200 gr

onion

1 small

1 medium

Italian tofurkey

150gr

300gr

Bread cubes

2 cups

4 cups

dried cranberry

1 1/2 tbsp

3 tbsp

fresh sage & thyme

3 gr

6 gr

ground flax seeds

1 tbsp

2 tbsp

Cranberry mustard

1/2 tbsp

1 tbsp

salt

1/2 tsp + 1/2 tsp

1 tsp + 1 tsp

oil

1 tsp + 1 tsp

2 tsp + 2 tsp

water

1 to 1 1/2 cups

2 to 3 cups

warm water

1 tbsp

2 tbsp

Cooking with Kids

Cooking for kids?
Go easy on the fresh herbs when cooking for kids as they may not like it’s flavour.

Making this recipe with kids?
Ask the child to help by completing step 1,2, 3, 4 & 5 :

Prepare the stuffing ingredients: Ask a child to separate the fresh herb leaves and cut them finely
Cook the vegetables
Heat the Italian tofurkey
Combine the flax seed and water
Finish the stuffing

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT
complex earth tones and tangy berry flavors for those who prefer un-oaked wines.
Region: Perdue, Saskatchewan
Alcohol: 13.1%

VINA ESMERALDA
Fragrant and floral (lime blossom, acacia honey) with notes of fresh fruit (Muscat grapes, citrus) and passion fruit. Sensual and silky on the palate, delicate acidity (pink grapefruit). Sublime with seafood cocktail, fish and pates
Region: Spain
Colour: White
Alcohol: 11.5%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

creamy mashed potatoes

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These creamy mashed potatoes are scrumptiously delicious! Everyone at your holiday table will swoon over these whipped potatoes!

Note: Fresh rosemary is not part of this recipe. You can decorate the plate of mashed potatoes with leftover fresh herbs from other dishes.

May your holidays be filled with love, laughter and happiness!

Featured Saskatchewan Products

Tools

Preparation

1

Peel the potatoes: Peel the potatoes using a vegetable peeler.

2

Cut the potatoes: Cut the potatoes in 2 to 3 inches dices. If you want the potatoes to be the smoothest possible, you can take the time to remove the little knots from the potatoes with a small spoon.

3

Cook the potatoes: Place potatoes in a large pot (5 liters, 10 liters) and add enough cold water to cover potatoes. Bring to a boil and cook partially covered until easily pierced with a knife. Boil 20-25 minutes depending on the size of your potatoes.

4

Drain the potatoes: Drain well and transfer to the bowl of a stand mixer or transfer back to the pot and use an electric mixer.

5

Mash the potatoes: Ensure the vegan butter (1/2 cup, 1 cup) is room temperature. In a small bowl place the coconut milk (1/2 cup, 1 cup) and hot water (2/3 cup, 1 1/3 cup).Combine. Start whipping the potatoes on low speed 30 seconds then increase to medium and slowly drizzle in coconut milk mixture. With mixer on, add softened vegan butter (1/2 cup, 1 cup) 1 Tbsp at a time, waiting a few seconds between each addition. The potatoes should be whipped and fluffy. Add the salt (1 1/4 tsp, 2 1/2 tsp) and pepper (1/4 tsp, 1/2 tsp). Taste and adjust salt & pepper.

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

bon appétit!

Ingredients

Included

5 portions

10 portions

Russet potatoes

1600 gr

3200 gr

coconut mylk

1/2 cup

1 cup

hot water*

2/3 cup

1 1/3 cup

vegan butter

1/2 cup

1 cup

salt*

1 1/4 tsp

2 1/2 tsp

pepper*

1/4 tsp

1/2 tsp

water*

enough to cover potatoes

Cooking with Kids

Cooking for kids?
Mash potatoes are one of kids favourite. No changes to the recipe are recommended.

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

Mash the potatoes

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT
complex earth tones and tangy berry flavors for those who prefer un-oaked wines.
Region: Perdue, Saskatchewan
Alcohol: 13.1%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Candy cane soup

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Baby it’s cold outside! Lets warm up with this creamy Christmas spiced beet soup topped with rich cream and fresh dill.

Keep calm
and
get your
HO HO HO
on

Featured Saskatchewan Products

Tools

blender - see tips in the steps if you don't have a blender
knife
cutting board
vegetable shredder
large pot
measuring cup with beaker

Preparation

1

Prepare the vegetables for the soup: Wash and rinse all produce. Dice the onion in 1 cm dices. Peel the potatoes and beets and cut in 1 cm dices.

2

Cook the onion: In a large pot on medium high, add oil (1/2 tsp, 1 tsp) and onion and cook for about 5 minutes until tender. This should take about 5 minutes.

3

Cook the soup: Once the onions are tender, add salt (1/4 tsp, 1/2 tsp), pepper (1 pinch, 1/8 tsp), Christmas spices, potato dices, beet dices and water (4 cups, 8 cups). Note that you can adjust the amount of water based on how thick you like the soup. We recommend adding water until it just covers the vegetables in the pot.

Bring the soup to a boil on high heat and cook about 30 minutes until the beets and potato are fork tender.

4

Blend the soup: Place the soup in the blender* and blend until smooth, about 1 minute. If required, blend the soup in 2 batches to ensure the blender is not overfilled. Return the blended soup to the pot. Combine. Taste and adjust salt and pepper as desired.

*Note: If you don’t have a blender, skip this step.

5

Prepare the toppings: Cut the dill in small pieces of about 2 cm long.

6

Assemble and serve: In individual bowls, place the soup, Pour the coconut mylk in a measuring cup with a beaker* and heat up in the microwave 30 seconds**, combine with a spoon and draw a spiral of coconut mylk in each bowl***. Use a knife or spoon to create a fun design with the coconut mylk and the soup. Garnish with the dill. Serve.

*Note: If you don’t have a measuring cup with a beaker use a spoon.
**Note: Coconut milk tends to thicken when chilled. Warming it up and mixing it will ensure it is liquid.
***Note: If you don’t have a blender, don’t use the cream as it won’t look good. Decorate the soup with fresh dill.

bon appétit!

Ingredients

Included

5 portions

10 portions

potato

400 gr

800 gr

beet

500 gr

1000 gr

onion

1 small (100gr)

1 medium (200gr)

Christmas spice blend

1 tsp

2 tsp

coconut mylk

1/4 cup

1/2 cup

fresh dill

2 gr

4 gr

oil*

1/2 tsp

1 tsp

salt*

1 tsp

2 tsp

pepper*

1/8 tsp

1/4 tsp

water*

4 cups

8 cups

Cooking with Kids

Cooking for kids?
Go easy on the fresh dill and Christmas spice for kids as they may not like their flavour.

Making this recipe with kids?
Ask the child to help by completing step 3 & 6:

Cook the soup
Assemble & Serve

Recommended Wine Pairing

Recommended wine pairing provided by Willow Park Wines & Spirits

DR. LOOSEN RIESLING
Loosen Bros. Riesling embodies the delicate and racy characteristics of traditional, slate-soil Mosel vineyards at a very affordable price for every day enjoyment. It is a bright, vibrant, fruit-driven wine, with a juicy mid-palate and a crisp, drying finish
Region: Germany
Colour: White
Alcohol: 8.5%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Spinach cranberry Christmas wreath

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This spinach cranberry Christmas wreath is simple, elegan and an absolute crowd pleaser! This Christmas wreath presents an orchestra of flavours that are sure to satisfy everyone. Vegan puff pastry is filled with spinach, cranberry, dill, lemon and silky tofu. The wreath is topped with fresh dill and dried cranberries.

Maybe Christmas doesn’t come from a store. Maybe Christmas perhaps, means a little bit more.

Featured Saskatchewan Products

Tools

strainer
rolling pin
baking sheet
pastry brush
parchment paper or non stick liner
bowl
small bowl
serving plate
knife

Preparation

1

Drain the spinach: Heat the oven to 425F.Place the thawed spinach in a strainer and squeeze out all excess water.

Separate the fresh dill leaves in about 2 cm pieces.

2

combine the filling: In a bowl, place the drained spinach, the tofu blend, and half the dried cranberries.

3

Roll the puff pastry: Sprinkle flour on the counter to create a very light coating. Place the vegan puff pastry on the lightly floured surface. Using a rolling pin, roll the pastry to a 60 cm x 20 cm rectangle. Roll pastry by starting in the middle of the pastry square and rolling to the edges. Leaving a 1 cm border, spoon the spinach mixture along the length of the pastry, leaving a 2 cm gap at both short ends.

Ensure to minimally manipulate the pastry. If the dough rips, reattach with your fingers and avoid making a ball with the dough and re-rolling it.

4

Form the wreath: Fold in the two short ends of the vegan puff pastry to stop any of the filling coming out, then roll the pastry away from you to enclose the filling and create a long sausage shape. Join the two ends together to create a wreath shape and stick together with a bit of non-dairy milk. Transfer the wreath to a baking tray lined with parchment paper or non stick liner and chill in the fridge for 20 mins.

Place the non-dairy milk (1/2 tbsp, 1 tbsp) and olive oil (1/2 tbsp, 1 tbsp) in a small bowl. Using a pastry bush*, brush the pastry with non-dairy milk.

Note: you can make the Christmas wreath up to this point a day in advance and keep it covered in the fridge.

*Note: If you don’t have a pastry brush, you can use a paper towel.

5

Bake and serve: Using a knife, cut a few 2 cm slits across the top of the pastry. Bake for 15 minutes at 435F. Reduce the temperature to 350F, bake for an additional 15 to 20 minutes until golden brown. Leave to cool for 5 mins, then transfer to a board and decorate with the reserved fresh dill and the rest of the dried cranberries.

bon appétit!

Ingredients

Included

5 portions

10 portions

puff pastry

1 sheet

2 sheets

frozen spinach - thawed

150 gr

300 gr

silken tofu blend (tofu, nutmeg, olive oil, cranberry mustard, soy sauce, vegetable stock, garlic powder, DoTerra lemon oil)

250 gr

500 gr

fresh dill

3 gr

6 gr

dried cranberry

2 tbsp

1/4 cup

flour for dusting*

1 tbsp

2 tbsp

non dairy milk*

1/2 tbsp

1 tbsp

oil

1/2 tbsp

1 tbsp

Cooking with Kids

Cooking for kids?
Go easy on the dried cranberries for kids as they may not like their flavour.

Making this recipe with kids?
Ask the child to help by completing step 1,2 & 4:

Drain the spinach
Combine the filling
Form the wreath

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LA FIOLE COTE DU RHONE
Clear medium ruby colour; moderate aromas of blackberries, raspberries and spice; extra dry and medium bodied with flavours of raspberries, spices and black fruits; medium finish,ready to drink.
Region: Rhone France
Colour: Red
Alcohol: 13.5%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Nutritional information does not include bread.

Mushroom gravy

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This rich mushroom gravy features layers of flavours. You won’t believe how easy it is to make. Within minutes, you will have the perfect topping for mashed potatoes and lentil, mushroom balls.

When we recall Christmas past, we usually find that the simplest things—not the great occasions—give off the greatest glow of happiness.

Tools

Preparation

1

Rehydrate the dried mushrooms and prepare the produces: Place the dry wild mushrooms in a small bowl. Cover with hot water (1/2 cup, 1 cup) and let soak for 5 minutes.

Cut the onion in small 1/2 cm dices. Finely mince the fresh thyme and rosemary.

2

Cook the onion: While the dried mushrooms are re-hydrating, add oil (1 tbsp, 2 tbsp), salt (1/2 tsp, 1 tsp), pepper (1/8 tsp, 1/4 tsp) and the onion to a large pan. Cook on medium heat for about 5 minutes, until the onion is tender.

Add the dried mushroom and the hot water they are soaking in to the onion. Bring to a simmer over medium heat. Let simmer 5 minutes

3

Combine and puree the gravy: In a small bowl, add the cornstach and water (1/2 cup, 1 cup), combine.

Add the cornstarch & water, rosemary, thyme, water (1/2 cup, 1 cup), coconut mylk & vegetable sock to the onion and mushrooms. Stirring constantly, bring to a simmer. Let simmer about 2-3 minutes. Add more water, 2 tbsp at a time, if you would like thinner gravy.

Add the gravy to a blender, or use an immersion blender, and blend until smooth and creamy.

4

Reheat and serve: Transfer the gravy back to the pan.Taste and adjust seasonings as needed, adding more salt and pepper to taste. Bring the gravy to a boil on medium heat, stirring regularly. Pour in a gravy serving dish and serve.

bon appétit!

Ingredients

Included

5 portions

10 portions

dried wild mushroom

7 gr

14 gr

cornstarch

1 1/2 tbsp

3 tbsp

onion

1 small

1 medium

thyme & rosemary

1 gr

2 gr

coconut mylk & vegetable stock concentrate

2 tbsp

1/4 cup

oil

1 tbsp

2 tbsp

hot water*

1/2 cup

1 cups

water*

1/2 + 1/2 cup

1 + 1 cup

salt*

1/2 tsp

1 tsp

pepper*

1/4 tsp

1/2 tsp

Cooking with Kids

Cooking for kids?
Gravy is one of kids’ favourites. No adjustments to the recipe are recommended.

Making this recipe with kids?
Ask the child to help by completing step 1 & 3

Rehydrate the dried mushrooms and prepare the produces
Combine and puree the gravy: a child can help by combining the cornstarch and water.

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT
complex earth tones and tangy berry flavors for those who prefer un-oaked wines.
Region: Perdue, Saskatchewan
Alcohol: 13.1%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Black garlic beef burger

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These burgers are a delicious and easy meal that the whole family will love! The savoury toppings make them perfect for cold days. Each burger is topped with a black garlic sauce, arugula and goat cheese. The burgers are served on ciabatta buns with a side of oven fries.

Featured Saskatchewan Products

You will need

Preparation

1

Setup & cut the fries: Wash and rinse all produce. Preheat the oven to 450F

Peel the potatoes and cut in fries shape, 1/2 to 1 cm thick.

2

Bake the fries: Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper.

Place the fries in an even layer. Bake for 25 minutes.

3

Cook the patties (BBQ or pan):

BBQ: Grill the pork & beef patties on the BBQ about 5 minutes per side or until fully cooked.

Pan: Place a lightly oiled pan on medium heat. Place the pork & beef patties in the pan and bake on medium heat about 6-7 minutes per side.

Note: Ensure the beef patties are cooked to a minimal internal temperature of 160F.

3

Warm up the buns:
BBQ: Heat the ciabatta buns on the warm BBQ with the heat off for 1-2 minutes.

Oven: Heat the ciabatta buns in the oven at 450F for 1-2 minutes.

4

Assemble and serve: . Place a patty on each bottom bun. Garnish each burger with the truffle & black garlic sauce, mixed greens and goat cheese. Top each burger with the top bun. Serve with baked fries.

bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

400 gr

800 gr

1200 gr

beef & pork patties

ciabatta bun

mixed greens

15 gr

30 gr

45 gr

truffle black garlic sauce

1/4 cup

1/2 cup

2/3 cup

goat cheese

20 gr

40 gr

60 gr

Dr. Herrington's Health Fact

Regina Naturopathic

ONION
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Cooking with Kids

Cooking for kids?
Go easy on the goat cheese for kids as they may not like its flavour.

Making this recipe with kids?
Ask the child to help by completing step 3 & 6:

Make the patties
Assemble & Serve

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Deep garnet colour; intense aromas and flavours of cassis, blackberry fruit, oak, chocolate and vanilla; ripe, soft and juicy on the palate.
Region: California
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

PETER LEHMANN LAYERS WHITE
Semillon, Muscat, Gewürztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: South Australia
Colour: White
Alcohol: 11%
Price (SLGA): $17.75

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Lebanese chickpea pita

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We’ve taken everything that’s delicious about the Mediterranean to bring you this easy, nourishing pita. This pita is filled with warm Lebanese spices, creamy garlic and lemon sauce and tangy pickled beets. This dish is ready under 25 minutes and will be a show stopper at the table tonight!

Featured Saskatchewan Products

You will need:

Preparation

1

Roast the chickpeas: Preheat the oven to 375F.

On a lined baking sheet, place the chana chaat chickpeas. Season with salt and drizzle with oil. Bake until the chickpeas are slightly crispy, 10 to 15 minutes.

2

Prepare the vegetables: Rinse and dry all produces. Cut the tomato in half then in thin slices.

3

Make the lemon garlic sauce: Zest the lemon and juice it.

Place the yogurt garlic sauce in a bowl. Add lemon zest 1/8 tsp(2p), 1/4 tsp(4p), 1/2 tsp(6p) and lemon juice 1 tbsp(2p), 2 tbsp(4p), 3 tbsp(6p) to the yogurt garlic sauce. Season with salt & pepper.

4

Heat the pita: Preheat a pan on medium-high. Place a pita in the pan. Sprinkle a few drops of water around the outside of the pita.

Cover the pan with a lid. Heat the pita for 20-30 seconds on each side. Place in a towel to keep warm. Heat the other pitas.

5

Fill the pita: Place the romaine and tomato on each pita. Add the chana chaat chickpeas, the yogurt garlic sauce and the pickled parsnips to the pita.

6

Serve: Roll up the pita, cut in half and serve.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

Chana Chaat Chickpeas

200 gr

400 gr

600 gr

yogurt garlic sauce

1/3 cup

2/3 cup

1 cup

romaine lettuce

100 gr

200 gr

300 gr

tomato

pita

pink pickled parsnips

50 gr

100 gr

150 gr

lemon

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

YUM FOODS
Serve “yum” foods with new food. When your child sees food they recognize it mayentice them to explore other, new foods too.

RECIPE TIP
Introduce new flavours slowly to children. You can encourage children to try the pink pickled turnip and add it to their pita if they want. It may take many exposures for a child to learn to like a new flavour or texture.

MAKING THIS RECIPE WITH KIDS?
Ask the child to help by completing step 4 & 5:

Place the vegetables in the pita & finish the sauce
Finish filling the pita

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

Living sky winery Rhubarb
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, SK
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

Ingredients

Yogurt garlic sauce: greek yogurt, garlic, cumin, coriander, salt.
Chana Chaat chickpeas: chickpeas, cumin, paprika, cardamom, ginger cinnamon, turmeric, coriander, black pepper.
Pickled turnips: Turnips, beets, vinegar, salt (Amados – Regina).
Pita: Medium whole wheat pita (Amados – Regina).
Lettuce
Tomato
Lemon

No dairy adaptation:

Yogurt garlic sauce: coconut milk, garlic, cumin, coriander, salt

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Lebanese chicken pita

Posted on by

We’ve taken everything that’s delicious about the Mediterranean to bring you this easy, nourishing pital. This pita is filled with warm Lebanese spices, creamy garlic and lemon sauce and tangy pickled turnips. This dish is ready under 25 minutes and will be a show stopper at the table tonight!

Featured Saskatchewan Products

You will need

Preparation

1

Cook the chicken: Preheat the oven to 375F.

Place the shawarma chicken on a lined baking sheet. Drizzle with oil and season with salt. Cook the chicken for 15 minutes*.

Once cooked, thinly slice the chicken.

*Ensure the chicken is cooked to a minimal internal temperature of 165F.

2

Prepare the vegetables: Rinse and dry all produces. Cut the tomato in half then in thin slices.

3

Make the lemon garlic sauce: Zest the lemon and juice it.

4

Heat the pita: Preheat a pan on medium-high. Place a pita in the pan. Sprinkle a few drops of water around the outside of the pita.

Cover the pan with a lid. Heat the pita for 20-30 seconds on each side. Place in a towel to keep warm. Heat the other pitas.

5

Fill the pita: Place the romaine and tomato on each pita. Add the shawarma chicken, the yogurt garlic sauce and the pickled turnips to the pita.

6

Serve: Roll up the pita, cut in half and serve.

Bon Appétit!

What's in my kit

2 portions

4 portions

6 portions

Shawarma chicken

220 gr

440 gr

660 gr

yogurt garlic sauce

1/3 cup

2/3 cup

1 cup

romaine lettuce

100 gr

200 gr

300 gr

tomato

pita

pickled turnips

1/4 cup

1/2 cup

3/4 cup

lemon

Health Tip

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

YUM FOODS
Serve “yum” foods with new food. When your child sees food they recognize it mayentice them to explore other, new foods too.

MAKING THIS RECIPE WITH KIDS?
Ask the child to help by completing step 4 & 5:

Place the vegetables in the pita & finish the sauce
Finish filling the pita

Recommended Wine Pairing

Living sky winery Rhubarb
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, SK
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

Ingredients

Garlic yogurt: greek yogurt, garlic, cumin, coriander, salt
Shawarma chicken: chicken breast, cumin, paprika, cardamom, ginger cinnamon, turmeric, coriander, black pepper.
Pickled turnips (Amados – Regina)
Pita: Medium whole wheat pita (Amados – Regina)
Lettuce
Tomato
Lemon

No dairy adaptation:

Garlic yogurt: coconut milk, garlic, cumin, coriander, salt

Note: We cannot guarantee any dish is allergen free.

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Carrot barley bowl

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This comforting dish features roasted carrots, sweet potatoes, kale, spinach and barley dressed in a creamy coconut, miso and fresh ginger sauce. This beautiful bowl is topped with hazelnuts, lime wedges and fresh parsley. Turn on your favourite show, put your feet up and enjoy this healthy comfort dish.

Featured Saskatchewan Products

You will need

Preparation

1

Prepare & bake the vegetables: Wash and clean all produce. Preheat the oven to 400 F Peel the carrots and sweet potato. Dice the carrots and sweet potato in dice of about 1 1/2 cm.

Place the carrots and sweet potato on a baking sheet lined with parchment or non stick-liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp, 1 1/2 tsp) , sprinkle with salt (1/4 tsp, 1/2 tsp, 3/4 tsp)and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp). Cook for about 25 minutes in the oven or until the vegetables are cooked through and are fork tender.

2

Cook the barley: While the carrots and sweet potatoes are cooking, add the the barley, water.(1 1/2 cup, 3 cups, 4 1/4 cups) and salt (1/4 tsp, 1/2 tsp, 3/4 tsp) to a medium pot. Bring to a boil on medium heat. Cover, lower the heat to medium low and let simmer 45 minutes.

Gluten friendly:
Cook the rice: Use rice instead of barley. In the sink, place the brown rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/2 cup, 3 cup, 4 1/2 cup), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

3

Prepare the lime, hazelnut and ginger: While the barley is cooking, cut the lime in wedges and roughly chop the hazelnuts* in about 1 cm pieces. With a fine vegetable grater. grate the desired amount* of fresh ginger.

*note: To add more flavour to the dish you can toast the hazelnuts in a small pan on medium heat about 45 seconds, moving them regularly to prevent burning.
**note: fresh ginger can be very spicy, use only 1/4 to 1/2 tsp if cooking for children. Add all the ginger if you like the heat of fresh ginger.

4

Prepare the kale and parsley: Cut the kale & spinach in about 2 cm thick slices. Roughly chop the fresh parsley in pieces of about 1 cm by 1 cm.

5

Add the sauce to the barley: Add the coconut and miso sauce* and the desired amount of fresh ginger** to the barley. Combine. If the mix is too soupy, turn on the heat to medium and mix until the extra water evaporates and you reach the desired texture – may be about 5 minutes.

*Note: The coconut & miso sauce may solidify in the fridge but will become nice and creamy once heated in the barley.
**Note: fresh ginger can be very spicy, use only 1/4 to 1/2 tsp if cooking for children. Add all the ginger if you like the heat of fresh ginger.

6

Garnish & serve: Place the miso, coconut, ginger barley & kale and spinach on individual plates. Top with roasted sweet potatoes & carrots. Garnish with hazelnuts, fresh parsley and lime wedges. Serve.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

barley

1/2 cup

1 cup

1 1/2 cup

rice - GF only

2/3 cup

1 1/3 cup

2 cup

carrot

100 gr

200 gr

300 gr

sweet potatoes

150 gr

300 gr

450 gr

hazelnuts

2 tbsp

1/4 cup

1/3 cup

kale & spinach

60 gr

120 gr

180 gr

coconut miso sauce

1/2 cup

1 cup

1 1/2 cup

fresh parsley

3 gr

6 gr

9 gr

fresh ginger

1/2 inch piece

1 inch piece

1 1/2 inch piece

lime

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

CARROT
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer.

Cooking With Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Get kids in the kitchen
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.

Cooking for kids?
Fresh ginger can be very spicy, use only 1/4 to 1/2 tsp if cooking for children.

Making this recipe with kids?
Ask the child to help by completing step 2, 5 & 6 :

Cook the barley
Add the sauce to the barley
Garnish & serve

Recommended Wine Pairing

CONO SUR BICICLETA PINOT NOIR ROSE
Pomegranate and cranberry on the nose with light floral notes. Juicy sweet cherry flavours followed by a dry, fresh finish.
Region: Pirque, Chile
Colour: Rose
Alcohol: 13%
Price (SLGA): $11.22

ORMARINE PICPOUL DE PINET
Aromas of white flowers, passion fruit and citrus peel.
Region: Languedoc-Roussillon, France
Colour: White
Alcohol: 12%
Price (SLGA): $12.97

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Christmas Yule Log

Posted on by

Get in the holiday spirit with this beautiful chocolate almond rolled caked. This vanilla rolled cake is filled with disaronno mascarpone cream and topped with chocolate icing and sliced almonds. This classic dessert is a scrumptious way to end a Christmas dinner.

“We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup.”

Tools

electric mixer
4 medium bowl - you can rinse and re-use 1 bowl
baking sheet
parchment paper
tea towel
small bowl
strainer
spoon
serving dish

Preparation

1

Make & bake the cake: Preheat oven to 375 F. In a small bowl, crack the eggs (2, 3) one at a time and transfer them to a medium bowl*. Beat the eggs with an electric mixer about 5 minutes. While continuing to beat the eggs, gradually add the sugar. Add the vanilla and water (1 1/2 tbsp, 2 1/4 tbsp). Add the flour mix and combine on low speed. Do not over-mix.

Line a 10″ x 15″ baking sheet with parchment paper. Evenly spread the cake batter in the baking sheet. Bake 12 to 15 minutes or until a tooth pick or butter knife comes out clean when poking the middle of the cake.

*Note: cracking the eggs one at a time in a small bowl before transferring to a medium bowl, makes it easier to remove broken shell.

2

Roll the cake: Right after the cake comes out of the oven, place a clean tea towel, on the counter. Place the icing sugar in a strainer and sift the icing sugar evenly on the tea towel. Place the cake, parchment paper side up, on the tea towel. Carefully remove the parchment paper from the cake. Fold the 2 long side of the tea towel on the cake. Slowly roll the short side of the cake in the tea towel until fully rolled. Set the rolled cake aside and let cool completely – about 30 minutes.

3

Make the mascapone almond filling: In a medium bowl, add the cream 35% & icing sugar and vanilla & Disaronno. Mix about 5 minutes or until the cream is whipped to stiff peaks.

In a separate bowl, add the mascarpone. Using an electric mixer, cream the mascarpone until soft – about 1 min at medium speed. Do not over-mix the mascarpone. Add the whipped cream to the cream mascarpone and fold in using a spatula or a whisk.

Carefully unroll the rolled cake from the tea towel. Evenly spread the mascapone almond filling on the cake and re-roll the cake to shape the log.

4

Make the chocolate icing: Add the unsalted butter (1/4 cup, 1/3 cup) to a medium bowl. Cream the unsalted butter with an electric mixer. Add the icing sugar & cacao powder and salt (1 pinch, 1 1/2 pinch). Gradually add the milk (1 to 1 1/2 tbsp, 1 1/2 tbsp to 2 1/4 tbsp), in 1/4 to 1/2 tbsp increment, mixing well after each addition.

5

Ice the cake: Transfer the cake to a serving dish. Using a spoon, evenly spread the chocolate icing on the cake. Decorate with sliced almonds. Cut and serve.

Bon Appétit!

Ingredients

Included

1 large cake - 8 portions

2 medium cakes - 12 portions

Flour mix (flour, baking powder, salt)

61 gr

92 gr

sugar

76 gr

115 gr

cream 35% + icing sugar

1 cup

1 1/3 cup

mascarponne

8 oz

12 oz

vanilla & Disaronno

2 tsp

3 tsp

Icing sugar

3 tbsp

4 1/2 tbsp

Icing sugar & cocoa powder

2 cups

3 cup

sliced almonds

1 tbsp

1 1/2 tbsp

vanilla

1/2 tsp

3/4 tsp

vanilla

1/2 tsp

3/4 tsp

unsalted butter

1/4 cup

1/3 cup

egg

salt

1 pinch (about a third 1/8 tsp)

1 1/2 pinch (about half 1/8 tsp)

milk

1 to 1 1/2 tbsp

1 1/2 to 2 1/4 tbsp

Cooking with Kids

Making this recipe with kids?

Ask the child to help completing all the steps. The complexity of this cake is due to the number of recipes within it. Each step is simple and can be completed by a child with supervision.

Make & bake the cake
roll the cake
Make the mascapone almond filling
Make the chocolate icing
Ice the cake

Recommended wine pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

FONSECA BIN 27 RESERVE PORT
Bin 27 shares the heritage and style of the great Fonseca Vintage Ports, as well as much of their depth and character. However it is bottled when ready to drink and can be served by the glass directly from the bottle. Blended for consistency of character and quintessentially Fonseca in style, this reserve blend provides reliable and affordable value. Deep youthful ruby colour. Intense rich fruity nose crammed with pure blackberry, cassis, cherry and plum aromas interwoven with notes of spice. The palate full bodied and round, with a smooth velvety texture balanced by firm mouth filling tannins. The juicy black fruit flavours linger into the rich luscious finish.

Region: Portugal
Type: Port
Alcohol: 20%

Tags

Note: We cannot guarantee any dish is allergen free.