Once you understand certain cooking techniques, recipes begin to matter a lot less. This very simple recipe demonstrates deglazing; the technique of adding liquid to a warm pan to remove FOND, those bits of food that are stuck during the caramelization process. Pan Seared Chicken Breast, Wild Mushrooms and Potatoes (makes 2 portions) What you’ll…
Chicken
Dark (brown) Chicken Stock
This incredibly rich chicken stock is the perfect addition to any meat or vegetable dish. Enjoy! Dark (brown) Chicken Stock (yields 12 cups (3 L) ) What you’ll need: Fine mesh strainer Preheat oven to 400 F 2.2 lbs (1 kg) chicken bones 1 leek, roughly chopped (about 2 inches) 3 carrots, roughly chopped (about…
Pan Seared Chicken Breasts with Quinoa Kale ‘Risotto’
With only a few ingredients on hand you can create this amazing dish in no time at all! Pan Seared Chicken Breasts with Quinoa Kale ‘Risotto’ (Makes 2 portions) WHAT YOU’LL NEED: 1 tsp (5 mL) canola oil 2 boneless chicken breast (see tips) 11/2 cups (375 mL) cooked quinoa 2 cups (500 mL) finely…
Chicken Kale Meatballs with Cherry Tomato Sauce
These meatballs are stunning and delicious and can be prepared in 20 minutes! Chicken Kale Meatballs with Cherry Tomato Sauce (Makes approx. 10-12 meatballs) WHAT YOU’LL NEED: 4 cups (1 L) finely chopped kale, not packed 1 lb (16 oz.) ground chicken ½ tsp (2 ml) freshly ground black pepper ½ tsp (2 ml) sea…