Uncategorized Archives - Page 7 of 37 - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Harvest dinner

Posted on by

Celebrate the 2021 harvest with this dinner. The star of the dish are falafels created by “Back to Youroots”. These croquettes are made with whole ingredients and feature wild rice and rosemary. Creamy mashed potatoes, sauteed onions, leaks, mushrooms and roasted carrots are topped with a crispy on the outside and soft on the inside falafel. Garnish the dish with fresh thyme and goat cheese. Want a little wine with this? We’ve got you! Prairie Bee Meadery’s haskap mead is a delicious pairing.

Cooking video

You will need:

Preparation

1

Start the potatoes: Turn on the oven to 400F to cook the falafels. Peel the potatoes and cut them in about 1 inch dices.

Add diced potatoes to the pot and cover with water(min 1 inch over the potatoes). Bring to a boil and cook until totally soft, about 15 minutes*. Drain and return potatoes to pot.

*note: cutting the potatoes in small 1 inch dices makes them cook faster.

2

Prepare and cook the vegetables: Wash the leeks. Cut the carrots in 4 lenghwise. Cut the onion in 1cm slices.

In an oiled pan on medium heat, add onions, leeks and mushrooms. Cook on medium covered until slightly caramelized – about 10 mins.

When the potatoes have been boiling for 5 minutes, add the carrots to the water the potatoes are cooking in.

3

Bake the falafels: Place the falafel in an oven safe dish and bake for 15 minutes or until desired texture.

4

Mash the potatoes: Drain and return potatoes to pot. Set the carots aside. Melt the butter (3 tbsp, 1/3 cup, 1/2 cup) and warm the cream in a small saucepan or in the microwave. Add the melted butter and warm milk, salt (1/2 tsp, 1 tsp, 1/2 tsp). Mash the potatoes with an electric mixer or a potato masher. Add more milk or water, 1 tbsp at a time, as desired to reach desired consistency. Set aside.

5

Roast the carrots: In an oiled pan on medium heat, add the cooked carrots. Roast about 5 minutes.

6

Serve: cut the falafel in 2. Serve the mashed potatoes, onions, leaks, msuhrooms, top with roasted carrots and falafels. Garnish with fresh thyme and goat cheese.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

mushrooms

100 gr

200 gr

300 gr

Potatoes

500 gr

1000 gr

1500 gr

onion

leaks

100 gr

200 gr

300 gr

falafels

carrots

100 gr

200 gr

300 gr

cream

1/2 cup

1 cup

1 1/2 cup

goat cheese

20 gr

40 gr

60 gr

fresh thyme

3 gr

6 gr

9 gr

Recommended Wine Pairing

Prairie Bee Meadery – Haskap Haven
Premium haskap berries featured in a slightly dry, oaked mead. Haskap Haven is a full-bodied, robust red mead, perfect with red meat, pungent cheeses and tomato sauces. Premium haskap berries add glorious depth to this dry, powerful wine. This is a rich mead, oaked with a silky finish; an exquisite addition to any cellar or table.
Region: Moose Jaw, SK
Alcohol: 11.5%
Price (Prairie Bee Meadery): $32.81

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

CARROTS
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 Diatitian

GET COOKING
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.

Try different texture – Raw carrots vs cooked

MAKING THIS RECIPE WITH KIDS ?
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

Step 4: add the warm cream and melted butter to the potatoes.
Step 6: garnish the dish with goat cheese and fresh thyme.

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Bison Rib eye

Posted on by

Celebrate the 2021 harvest with this Bison rib-eye dinner. Saskatchewan raised bison, creamy mashed postatoes, sauted onions with leaks and bacon, roasted carrots and garnished with fresh thyme and goat cheese. This dish is ready in 35 minutes. Want a little wine with this? We’ve got you! Prairie bee meadery’s haskap wine is a delicious pairing.

Cooking video

You will need:

Preparation

1

Cook the Bacon*: In a medium pan, on medium heat, add the bacon and cook until desired texture – about 5 minutes.

Note: If you have a 4P or 6P, start with step 2, as the water will take longer to boil for the potatoes.

2

Start the potatoes: Peel the potatoes and cut them in about 1 inch dices.

Add diced potatoes to the pot and cover with water(min 1 inch over the potatoes). Bring to a boil and cook until totally soft, about 15 minutes*. Drain and return potatoes to pot.

*note: cutting the potatoes in small 1 inch dices makes them cook faster.

3

Prepare and cook the vegetables: Cut the carrots in 4 lenghwise. Cut the onion in 1cm slices.

In the pan you cooked the bacon, add onions and leeks. Cook on medium covered until slightly caramelized – about 10 mins.

When the potatoes have been boiling for 5 minutes, add the carrots to the water the potatoes are cooking in.

4

Mash the potatoes: Drain and return potatoes to pot. mash potatoes until smooth. Melt the butter (3 tbsp, 1/3 cup, 1/2 cup) and warm the cream in a small saucepan or in the microwave. Add the melted butter and warm milk, salt (1/2 tsp, 1 tsp, 1/2 tsp). Mash the potatoes with an electric mixer or a potato masher. Add more milk or water, 1 tbsp at a time, as desired to reach desired consistency. Set aside.

5

Cook the steak and roast the carrots: Pad the bison rib-eye steak dry and season it with salt and pepper. In an oiled pan on medium heat, add the bison and cooked carrots. Cook the steak until desired doneness – Here we cooked the steak 2 1/2 minutes/side.

Tips: Do NOT overcook – it cooks way faster than beef!

- Use a thermometer
  - Rare: 135ºF
  - Medium Rare: 145ºF
  - Medium:155ºF
  - Medium Well: >160ºF

6

Serve: Cut the bacon in small bite size. cut the bison rib-eye in slices. Serve the mashed potatoes, onions, leaks, bacon, top with roasted carrots and bison rib-eye steak. Garnish with fresh thyme and goat cheese.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

bacon

70 gr

140 gr

210 gr

Potatoes

500 gr

1000 gr

1500 gr

onion

leaks

100 gr

200 gr

300 gr

Bison rib-eye

200 gr

400 gr

600 gr

carrots

100 gr

200 gr

300 gr

cream

1/2 cup

1 cup

1 1/2 cup

goat cheese

20 gr

40 gr

60 gr

fresh thyme

3 gr

6 gr

9 gr

Recommended Wine Pairing

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
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.

Try different texture – Raw carrots vs cooked

MAKING THIS RECIPE WITH KIDS ?
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

Step 4: add the warm cream and melted butter to the potatoes.
Step 6: garnish the dish with goat cheese and fresh thyme.

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Enchiladas

Posted on by

When it comes to Mexican food, enchiladas are a secret dinner hero. They are easy to assemble, covered in a delicious sauce, filled with red peppers, pinto beans, veggie ground filling then baked until bubbly and melty. These enchiladas are served with a side salad.

Featured Saskatchewan Farmers & Producers

You Will Need

baking dish (2 portions: 8" x 8", 4 portions: 13" x 9", 6 portions: 17" x 11")
pan
pot
strainer
foil
fork
Whisk
knife
cutting board

Preparation

1

Start the filling: Preheat the oven to 400F.

Cut the onion and red hot pepper in small dices.

In an oiled pan on medium high heat, add the onion and red hot pepper. Cook 5 minutes.

Add the veggie ground. Season with salt & pepper.

2

Finish the filling: Add the adobo spice and pinto beans. Mash the beans slightly with a fork to obtain a creamier texture.

If the mixture is too thick add water 2 tbsp at a time until desired texture. Taste the filling and adjust seasoning.

3

Make the sauce: In a pot add the enchilada sauce mix and water (1 cup, 2 cup, 3 cup). Whisk the sauce and bring to a simmer on medium heat – stirring regularly. When the sauce thickened, turn off the heat and set aside.

4

Assemble the enchiladas: In the baking dish*, evenly spread a bit of enchilada sauce (2 tbsp, 1/4 cup, 1/3 cup).

In a plate, place enchilada sauce (3 tbsp, 1/3 cup, 1/2 cup). Place a corn tortilla in the enchilada sauce and place 3 tbsp to 1/4 cup filling in the tortilla. Roll up the tortilla* and place it in the baking dish**. Repeat with all the tortillas.

*Note: Do not wrap the tortilla tightly or the tortilla will crack.
**Note: Baking dish recommended size:
– 2 portions: 9″ x 9″
– 4 potions: 13″ x 9″
– 6 portions: 17″ x 11″

4

Cook the enchilas: Top the enchiladas with the rest of the enchilada sauce and the mozzarella. Cover with foil and bake 10 minutes. Remove the foil and bake an additional 5 minutes or until the cheese golden.

5

Make the salad & serve: Dice the tomato.

Serve the enchiladas with mixed greens, tomato dices and lemon dressing.

Bon appétit!

Ingredients

Included

2 Portions

4 Portions

6 Portions

Onion

1 small

1 medium

2 small

adobo spice

1 tsp

2 tsp

3 tsp

veggie ground

120 gr

240 gr

360 gr

pinto beans

200 gr

400 gr

600 gr

red pepper

Corn tortilla

enchilada sauce mix

140 gr

280 gr

420 gr

Mozarella

70 gr

140 gr

210 gr

mixed greens

60 gr

120 gr

180 gr

lemon dressing

2 tbsp

1/4 cup

1/3 cup

tomato

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

Vegetables
Vegetables are the best way to get your daily vitamins and minerals. The goal is to eat 5 servings or more per day (~2-3 cups).

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.

Making this recipe with kids?
Ask the child to help by completing step 1, 4 and 5.

Combine the veggie ground, pinto and spice blend.
Top the enchiladas with the rest of the sauce and cheese.
Place the mixed greens on the plates.

Wine Pairings

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Alcohol: 13%
Price (SLGA): $12.78

TRADITIONAL BEE – PRAIRIE BEE
Mead – the world’s oldest fermented beverage – comes to you now in it’s purest form. Traditional Bee is a delicate, off-dry wine; created by the transformation of premium honey into a subtle, light-bodied mead. Polished and engaging, this ancient libation is ready to be rediscovered by our modern palate.
Region: Moose Jaw, Saskatchewan
Alcohol: 12.5%
Price (SLGA): $21.50

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Pork Enchilada

Posted on by

When it comes to Mexican food, enchiladas are a secret dinner hero. They are easy to assemble, covered in a delicious sauce, filled with adobo pork and pinto bean filling then baked until bubbly and melty. These enchiladas are served with a side salad.

Featured Saskatchewan Farmers & Producers

You Will Need

baking dish (2 portions: 8" x 8", 4 portions: 13" x 9", 6 portions: 17" x 11")
pan
pot
whisk
foil
fork
knife
cutting board

Preparation

1

Make & cook the filling: Preheat the oven to 400F.
Cut the onion and red hot pepper in small diced. In an oiled pan on medium high heat, add the onion and red hot pepper. Cook about 5 minutes.

Add the ground pork*. Season with salt & pepper. Cook 6 minutes.

Add the adobo spice, pinto beans and mash the beans slightly with a fork to obtain a creamier texture.

If the mixture is too thick add water 2 tbsp at a time until desired texture. Taste the filling and adjust seasoning.

Note: Ensure the ground pork is cooked to at least 160F.

2

Make the sauce: In the pot add the enchilada sauce mix and water (1 cup, 2 cups, 3 cups). Whisk the sauce and bring to a simmer on medium heat – stirring regularly. When the sauce thickened, turn off the heat and set aside.

3

Assemble the enchiladas: In the baking dish*, evenly spread a bit of enchilada sauce (2 tbsp, 1/4 cup, 1/3 cup).

*Note: Do not wrap the tortilla tightly or the tortilla will crack.
**Note: Baking dish recommended size:
– 2 portions: 9″ x 9″
– 4 potions: 13″ x 9″
– 6 portions: 17″ x 11″

4

5

Make the salad & serve: Dice the tomato.

Serve the enchiladas with mixed greens, tomato dices and lemon dressing.

Bon appétit!

Ingredients

Included

2 Portions

4 Portions

6 Portions

Onion

1 small

1 medium

2 small

adobo spice

1 tsp

2 tsp

3 tsp

ground pork

150 gr

300 gr

450 gr

pinto beans

150 gr

300 gr

450 gr

red pepper

Corn tortilla

enchilada sauce mix

140 gr

280 gr

420 gr

mozarella

70 gr

140 gr

210 gr

mixed greens

60 gr

120 gr

180 gr

Tomato

lemon dressing

2 tbsp

1/4 cup

1/3 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

SPINACH
Spinach are a great source of nitrates. Nitrates help keep blood vessels and the heart healthy.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Making this recipe with kids?
Ask the child to help by completing step 1, 4 and 5.

Combine the beef with the pinto beans and the spice blend.
Top the enchiladas with the rest of the sauce and cheese.
Place the mixed greens on the plates.

Wine Pairings

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Alcohol: 13%
Price (SLGA): $12.78

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Noodle & vegetable soup

Posted on by

Noodle and vegetable soup is a comfort food classic. Delicious noodle and vegetable soup is easy to make with just a few ingredients and fills the house with comforting aromas. This soup is served with a warm 9 grain ciabatta and home made garlic butter.

Featured Local Products

You will need

Preparation

1

Setup & prepare the vegetables: Preheat the oven to 400F. Wash and clean all produce.

Cut the carrot, zucchini, celery and onion into 1 cm dice. Mince the garlic and roughly cut the parsley.

2

Cook the vegetables: In a pot add the carrot, zucchini, celery, onion and cook for 7 minutes. Add half the garlic. Season with salt & pepper to taste.

3

Cook the soup: Add the vegetable base & spices and water (3 cups, 6 cups, 9 cups) and bring to a boil. Add the noodles and simmer, uncovered, for 5-7 minutes or until desired texture of noodles.

Gluten Friendly: Add the noodles and simmer, uncovered, for 7-10 minutes or until desired texture of noodles.

4

Make the garlic butter: In a small bowl add butter or margerine ( 1 1/2 tbsp, 3 tbsp, 1/4 cup + 1/2 tbsp), half the parsley and garlic. Cut the ciabatta in half, butter each side. Place both halves together and wrap each ciabatta in foil. Heat at 400F for 7 minutes.

5

Finish the soup: Top the soup with the rest of the parsley. Serve the soup with garlic butter ciabatta.

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

zucchini

carrots

100 gr

200 gr

300 gr

celery

75 gr

150 gr

225 gr

parsley

5 gr

10 gr

15 gr

onion

garlic

3 cloves

6 cloves

9 cloves

egg noodles

75 gr

150 gr

225 gr

9 grain ciabatta

vegetable base & spices

1 1/2 tsp

1 tbsp

1 1/2 tbsp

Recommended Brevage Pairing

If you feel a bit under the weather and need a comforting tea this is it! The garlic addition is surprisingly tasty! This recipe makes 4 cups.

Ingredients:

1 lemon
1 clove garlic
1/2 inch fresh ginger
2 tbsp honey

Instructions:

Hear 4 cups water .
Juice the lemon.
Grate the ginger and garlic.
In cups, separate the lemon juice, ginger, garlic and honey evenly. Add the hot water and combine.

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

SEASONAL VEGETABLES
This soup is filled with seasonal vegatables. Eating seasonal vegetables, ideally local if possible, is not only an important environmental strategy, but also has many health benefits. Vegetables grown in season, have higher soluble vitamins and flavonoids (those disease fighting powerhouses).

Cooking with kits

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Get the 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.

Making this recipe with kids?
Each child is at a different cooking level. Depending on how comfortable the child is in the kitchen ask for more or less help. Here are suggestions of activities that can be completed by a child at each step:

Step 1: Cut the celery or another vegetable – if the child is comfortable using a knife.
Step 2: Add the vegetables to the oil. Combine.
Step 3: Add the noodles.
Step 4: Combine the parlsey and garlic with the butter. Spread the garlic butter on the ciabbatas.
Step 5: Add the rest of the parlsey to the soup.

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Chicken Noodle Soup

Posted on by

Chicken noodle soup is a comfort food classic. Delicious chicken noodle soup is easy to make with just a few ingredients and fills the house with comforting aromas. This soup is served with a warm 9 grain ciabatta and home made garlic butter.

Featured Local Products

You will need

Preparation

1

Setup & prepare the vegetables: Preheat the oven to 400F. Wash and clean all produce.

Cut the carrot, zucchini, celery and onion into 1 cm dice. Mince the garlic and roughly cut the parsley.

2

Cook the vegetables: In a pot add the carrot, zucchini, celery, onion and cook for 7 minutes. Add half the garlic. Season with salt & pepper to taste.

3

Cook the chicken in the soup: Add the roasted chicken base & spices and water (3 cups, 6 cups, 9 cups. Bring to a boil.

Add the chicken thigh and cook uncovered for 10-13 minutes.

Take out the chicken and shred it with 2 forks. Set the chicken aside.

4

Finish the soup: Add the noodles and cook, uncovered, for 5 – 7 minutes or until desired texture of noodles. Add the chicken back in the soup. Gluten Friendly: Add the noodles and simmer, uncovered, for 7-10 minutes or until desired texture of noodles.

5

6

Serve: Top the soup with the rest of the parsley. Serve the soup with garlic butter ciabatta.

Bon appétit!

Ingredients

2 portions

4 portions

6 portions

carrots

100 gr

200 gr

300 gr

celery

75 gr

150 gr

225 gr

parsley

5 gr

10 gr

15 gr

onion

garlic

3 cloves

6 cloves

9 cloves

egg noodles

75 gr

150 gr

225 gr

chicken thigh

200 gr

400 gr

600 gr

9 grain ciabatta

Roasted chicken base & spice

1 1/2 tsp

1 tbsp

1 1/2 tbsp

Recommended Brevage Pairing

If you feel a bit under the weather and need a comforting tea this is it! The garlic addition is surprisingly tasty! This recipe makes 4 cups.

Ingredients:

1 lemon
1 clove garlic
1/2 inch fresh ginger
2 tbsp honey

Instructions:

Hear 4 cups water .
Juice the lemon.
Grate the ginger and garlic.
In cups, separate the lemon juice, ginger, garlic and honey evenly. Add the hot water and combine.

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

Cooking with kits

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Step 1: Toss the chicken when it is cooking
Step 2: Cut the celery or another vegetable – if the child is comfortable using a knife.
Step 3: Add the vegetables to the oil. Combine.
Step 4: Add the noodles.
Step 5: Combine the parlsey and garlic with the butter. Spread the garlic butter on the ciabbatas.
Step 6: Add the rest of the parlsey to the soup.

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Chicken sweet potato pesto wrap

Posted on by

Roasted chicken, tender cubes of roasted sweet potatoes and caramelized onions are totally irresistible on their own, but this dish shows you a way to make them better than you’ve ever imagined. Combine them rich and velvety basil pesto, sweet tomatoes all stuffed in a wrap with a side of spinach and tomato salad and you’ve got a delicious and satisfying dinner. Any left over can be an amazing make-ahead lunch that will make your coworkers jealous.

Featured Saskatchewan Producers

You will need

Preparation

1

Prepare the vegetables and chicken: Preheat the oven to 400F. Wash and rinse all produce.

Peel the sweet potatoes and cut in small dices. Thinly slice the onion.

Cut the chicken thigh in 1 inch cubes. Lightly oil and salt the chicken.

2

Bake the sweet potatoes & chicken: On a lined baking sheet, place the sweet potato. Drizzle with oil and season with salt & pepper. Combine and distribute evenly.

Bake for 10 minutes. Add the chicken cubes to the pan and bake until the chicken is fully cooked and the sweet potato dice are soft: 15-20 minutes.

3

Caramelize the onion: In an oiled pan, add the onions. Season with salt & pepper. Stir and saute, stirring regularly for 15-20 minutes or until caramelized.

4

Prepare the tomatoes & warm the wraps: Cut the tomatoes in small dices.

Heat the wraps in the warm oven for 1 minute.

5

Assemble the wrap: Build the wraps with pesto, chicken, sweet potatoes, onions and half the tomatoes.

Fold the ends of the wrap and roll it up.

6

Make salad and serve: In a bowl, place half the tomatoes, the spinach and the balsamic dressing, combine.

Serve the wraps with the side salad. Bon Appétit!

Ingredients

2 Portions

4 portions

6 portions

sweet potatoes

150 gr

300 gr

450 gr

Chicken thigh

220 gr

440 gr

660 gr

onion

1 large

2 large

3 large

tomatoes

Pesto

1 1/2 tbsp

3 tbsp

4 1/2 tbsp

balsamic dressing

1 tbsp

2 tbsp

3 tsp

spinach

60 gr

120 gr

180 gr

wrap

Recommended Wine Pairing

ANTINORI ORVIETO CLASSICO ABBOCCATO
Notes of meadow flowers and clover and fruity hints of green apples and green gages. Harmonious and sweet with firm body and an aftertaste of citrus fruits.
Region: Orvieto, Italy
Colour: White
Alcohol: 10.5%
Price (SLGA): $15.83

BODEGAS SALENTEIN PORTILLO PINOT NOIR
On the nose fruit forward aromas of ripe cherries, strawberries and blackberries. A well-balanced, youthful palate, with soft tannins leading into a long finish.
Region: Mendoza, Argentina
Colour: Red
Alcohol: 14%
Price (SLGA): $13.47

Cool fact

ONIONS
In the Middle Ages, onions were an acceptable form of currency, and was used to pay for rent, goods and services, and even as gifts!

Cooking with Kids

Cooking for kids?
If your child doesn’t like tomatoe or any other vegetable, cook it separately and try to slowly introduce it to the child.

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

Make salad & serve

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Chocolate Fudge Sauce

Posted on by

It’s hot outside! Let’s make a super easy chocolate fudge sauce that transforms simple summer desserts. It is perfect on ice cream desserts, to garnish ice cream sandwishes, as a chocolate fondue, on cream puffs,… We made this recipe often growing up. We hope this recipe brings you many beautiful memories – as it did for us 🙂

Cooking Video

Recipe

Hot Chocolate Fudge Sauce

This hot chocolate fudge sauce is perfect to top ice cream and to use as chocolate fondue.

Prep Time 5 Minutes
Cook Time 8 Minutes
Total Time 13 Minutes
Makes 3/4 cup

Ingredients

3 tbsp cocoa powder
2 tbsp butter
3/4 cup sugar
2 tbsp corn syrup
2 tsp vanilla
1/4 cup hot water
pinch salt

Instructions

Step #1: In a pot on low heat, melt the butter. Add the cocoa powder and combine. Add the sugar, corn syrup, vanilla, water and salt. Combine.
Step #2: Bring to a light boil - stirring constantly. Cook on medium low heat 6 minutes uncovered and without whisking.

Environmental impact

Many Canadians are considering reducing their beef consumtion due to a variety of reason including: environmental impact and animal wellfair.

click HERE for the recipe.

More Blogs

blog

Make the Best Sugar Shack Feast

blog

6 unexpected reasons you should eat breakfast

blog

10 questions que l’on se demande avant de cuisiner

blog

7 façons de réduire facilement les coûts reliés à la nourriture

blog

7 Easy Ways to Reduce Food Expenses

Creamy rotini

Posted on by

Creamy rotini are an easy comfort dish thats ready within minutes. Vibrant and fresh zucchinis are the star of this pasta. They are perfectly complemented with Italian sausage spiced veggie ground and roasted onions.

Featured Local Products

You will need

Preparation

1

Boil water & cook the rotini:Bring a pot of salted water to a boil. While waiting for the water to boil continue to step 2 and 3.

Once the water is boiling, add the rotini, stir, cover & cook for 9 to 10 minutes or until desired texture. Drain the pasta & add back to the pot.

Gluten Friendly: Follow the instructions above but cook the rotinis for 7 to 9 minutes or until desired texture.

2

Prepare the onions & zucchini: Wash and rinse all produce. Cut the onions in small dice and cut the zucchini 2 cm wide and then in 1/2 to 1 cm thick slices.

3

Cook the veggie ground, onions & zuchinni: In a lightly oiled pan on medium heat, add the onion, spiced veggie ground and zucchini slices. Cover with the lid and cook 7 to 10 minutes stirring regularly.

4

Start the creamy sauce: In a pot on medium heat, add (1 1/2 tbsp, 3 tbsp, 1/4 cup) of oil/butter or margarine. Add the same quantity of flour. Combine and cook about 1 minute, stirring regularly. Season with salt & pepper.

Note: This is a roux. It will thicken the sauce. It is important to cook the roux for about 1 minute to cook the flour and prevent a flour taste in the sauce.

Gluten friendly: Skip this step. Make the sauce in step 5.

5

Finish the creamy sauce: Add the sour cream* to the roux (oil, butter or margarine, flour, salt). Add water (1 1/4 cup, 2 1/2 cup, 3 3/4 cup). Whisk together and let the sauce thicken, whisking regularly for 3 to 13 minutes**.

*Vegan sour cream replacement is coconut mylk.
**Note: The amount of sauce will impact the time it takes to thicken the sauce.

Gluten Friendly make the creamy sauce:

In a pot add the sour cream*, water (1 1/4 cup, 2 1/2 cup, 3 3/4 cup) and cornstarch. Season with salt & pepper. Whisk. Turn on the heat to medium. Let the sauce thicken, whisking regularly for 3 to 13 minutes**.

*Vegan sour cream replacement is coconut mylk.
**Note: The amount of sauce will impact the time it takes to thicken the sauce.

6

Combine the pasta and serve: In the pot with the cooked rotini, add the spiced veggie ground, onion, zucchini and creamy sauce. Combine and serve. Bon appétit!

In your kit:

2 portions

4 portions

6 portions

rotini

220 gr

440 gr

660 gr

onion

spiced veggie ground

180 gr

360 gr

540 gr

zuchinni

sour cream

125 ml

250 ml

375 ml

See bottom of the page for detailed ingredients

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

ZUCHINNI
Zucchinis are rich in flavonoids (a type of antioxidant) such as zeaxanthin, carotenes, and lutein. A diet high in flavonoids is one of the best anti-aging strategies there is (regular exercise is the other).

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Making this recipe with kids?
Ask the child to help in steps 1 to 6:

Step 1: Add the rotinis to the water when it is boiling.
Step 2: Cut the zuchinni – if the child is comfortable using a knife.
Step 3: Add the onion to the pan. Later add the zuchinni, combine and cover with the lid.
Step 4: Stir the roux for 1 minute.
Step 5: Add the water and whisk.
Step 6: Combine all ingredients together – notice how all the ingredients change colour and flavour with the sauce.

Recommended Wine Pairing

STERLING VINTNER’S PINOT NOIR
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: Red
Alcohol: 13.5%
Price (SLGA): $14.62

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

Plan: Plant based:

veggie ground (water, textured soy protein, natural flavor, malt extract, spices, salt, guar gum, evaporated cane syrup, dehydrated red bell pepper, yeast extract, potassium chloride, magnesium chloride, magnesium sulfate, vitamins and minerals, rice flour)
Rotini pasta (durum wheat, niacin, ferrous sulphate, thiamine, mononitrater, riboflavin, folic acid)
onion
zucchini
sour cream (modified milk ingredients, modified cornstarch, disodium phosphate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture)
love

Gluten friendly adaptations:

Rotini pasta – gluten-free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides

Vegan adaptations:

Sour cream replaced with Coconut milk – vegan: Coconut milk

Nutritional Information

Creamy rotini

Posted on by

Creamy rotini are an easy comfort dish thats ready within minutes. Vibrant and fresh zucchinis are the star of this pasta. They are perfectly complemented with mild Italian sausages and roasted onions.

Featured Local Products

You will need

Preparation

1

Boil water & cook the rotini: Bring a pot of salted water to a boil. While waiting for the water to boil continue to step 2 and 3.

Once the water is boiling, add the rotini, stir, cover & cook for 9 to 10 minutes or until desired texture. Drain the pasta & add back to the pot.

Gluten Friendly: Follow the instructions above but cook the rotinis for 7 to 9 minutes or until desired texture.

2

Prepare the onions & zucchini: Wash and rinse all produce. Cut the onions in small dice and cut the zucchini 2 cm wide and then in 1/2 to 1 cm thick slices.

3

Cook the Italian sausage, onions & zucchini: In a lightly oiled pan on medium heat, add the onion. and the Italian sausage. Cook, stirring regularly, for about 4 minutes. Add the zucchini pieces, cover with the lid, and cook for an additional 7 to 10 minutes.

4

Note: This is a roux. It will thicken the sauce. It is important to cook the roux for about 1 minute to cook the flour and prevent a flour taste in the sauce.

Gluten friendly: Skip this step. Make the sauce in step 5.

5

Finish the creamy sauce: Add the sour cream to the roux (oil, butter or margarine, flour, salt). Add water (1 1/4 cup, 2 1/2 cup, 3 3/4 cup). Whisk together and let the sauce thicken, whisking regularly for 3 to 13 minutes*.

*Note: The amount of sauce will impact the time it takes to thicken the sauce.

Gluten Friendly make the creamy sauce:

In a pot add the sour cream, water (1 1/4 cup, 2 1/2 cup, 3 3/4 cup) and cornstarch. Season with salt & pepper. Whisk. Turn on the heat to medium. Let the sauce thicken, whisking regularly for 3 to 13 minutes*.

*Note: The amount of sauce will impact the time it takes to thicken the sauce.

6

Combine the pasta and serve: In the pot with the cooked rotini, add the Italian sausage, onion, zucchini and creamy sauce. Combine and serve. Bon appétit!

Ingredients

2 portions

4 portions

6 portions

rotini

220 gr

440 gr

660 gr

onion

italian sausage

zuchinni

sour cream

125 ml

250 ml

375 ml

See bottom of the page for detailed ingredients

Recommended Wine Pairing

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Making this recipe with kids?
Ask the child to help in steps 1 to 6:

Step 1: Add the rotinis to the water when it is boiling.
Step 2: Cut the zuchinni – if the child is comfortable using a knife.
Step 3: Add the onion to the pan. Later add the zuchinni, combine and cover with the lid.
Step 4: Stir the roux for 1 minute.
Step 5: Add the water and whisk.
Step 6: Combine all ingredients together – notice how all the ingredients change colour and flavour with the sauce.

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

Plan: Carnivore, Clean-Food:

mild Italian sausage
rotini pasta (durum wheat, niacin, ferrous sulphate, thiamine, mononitrater, riboflavin, folic acid)
onion
zucchini
sour cream (modified milk ingredients, modified cornstarch, disodium phosphate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture)
love

Gluten friendly adaptations:

rotini pasta – gluten-free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides