Chicken and Barley Soup
- 1 3/4 lbs boneless skinless chicken breast, cooked and shredded campaignIcon
- 2 Tbsp olive oil campaignIcon Coupons
- 1 1/2 cups chopped carrots (about 4)
- 1 1/2 cups chopped celery (about 4)
- 1 1/2 cups chopped yellow onion (1 large)
- 2 cloves garlic, minced
- 4 (14.5 oz) cans low-sodium chicken broth, plus more as desired
- 3/4 cup pearl barley (uncooked)
- 2 bay leaves
- 1 tsp dried sage
- 1/2 tsp of each dried rosemary, thyme, and marjoram
- Salt and freshly ground black pepper, to taste
- 1/4 cup slightly packed, chopped fresh parsley
- 1 Tbsp fresh lemon juice
Heat oil in a large pot over medium heat. Add carrots, celery and onion and sauté 3 – 4 minutes, add garlic and sauté 30 seconds longer. Stir in chicken broth, barely, bay leaves, sage, rosemary, thyme, marjoram and season with salt and pepper to taste. Bring mixture to a boil then reduce heat to low, cover and simmer until barely is tender, about 50 – 60 minutes. Stir in chicken, parsley and lemon juice and serve warm. As soup rests the barely will absorb more liquid so add more chicken broth to thin as desired.
Roast Duck With Cherry Sauce
- 2-2.5kg duck
- Cherry sauce
- 1 orange, zested, juiced
- 1 teaspoon ground ginger
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 60ml (1/4 cup) port
- 410g can pitted cherries
- 1 tablespoon cornflour
Preheat oven to 230°C. Wash duck inside and out, then pat dry all over with paper towel. Use kitchen string to tie its legs firmly together. Place on a wire rack over a roasting tray. Use a metal or wooden skewer to prick the skin all over (allows the fat to drain off). Cook in the middle shelf of the oven for 1 3/4 hours.
Twice during the cooking time, use an oven baster or spoon to remove excess fat from the roasting pan (store this in the fridge and use later to fry or roast potatoes). Remove the duck from the oven and set aside for 10 minutes to rest before carving.
- Turn duck onto its breast and carve use a flexible knife to carve down both sides of the backbone. Discard the backbone. Cut off the legs, then cut the breast meat away from the breastbone, keeping the knife close to the bone. Cut leg in two between the thigh and the drumstick. Cut the breast in two, or slice.
- To make the cherry sauce, place the orange juice and zest, ginger, soy sauce, lemon juice, port and cherries (reserving 2 tablespoons of the juice from the canned cherries) in a medium saucepan over high heat. Bring to the boil, then reduce heat to low and simmer for 5 minutes. In a small bowl or glass, combine the reserved cherry juice with the cornflour and stir into the sauce. Cook for a further minute until the sauce thickens. Serve with the sliced duck.
Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries
- 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- Salt, to taste
- 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup (optional)
- Preheat oven to 400 F. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
- Roasted butternut squash:
- Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
- Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Gruyere, Mushroom and Caramelized Onion Bites
- 4 tablespoons salted butter, divided campaignIcon Coupons
- 2 tablespoons vegetable oil, divided
- 5-6 ounces crimini or button mushrooms, sliced
- 2 medium yellow onions, thinly sliced
- ¼ teaspoon dried thyme
- 1 tablespoon sugar
- 1½ tablespoon balsamic vinegar
- ¼ teaspoon garlic powder salt and pepper, to taste
- 4 ounces grated gruyere cheese (I used applewood smoked gruyere)
- 1 package (1 pound) frozen puff pastry, thawed
- 1 egg, lightly beaten campaignIcon
In a large cast iron skillet over medium heat, heat 1 tablespoon of oil along with 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl. Heat the remaining 3 tablespoons of butter along with the 1 tablespoon of oil and sauté the onions for 5 minutes. Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat. Add the onions to the mushroom mixture. Allow to cool to room temperature. Mixture can be kept in an air-tight container and refrigerated for up to 48 hours at this point. Allow to come to room temperature before proceeding. Add the gruyere cheese and mix well. Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Using a pastry brush, brush the beaten egg on the squares. Place a tablespoon of caramelized onion mixture in the center. Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.
Chicken Broccoli and Mushroom Stir Fry
- 1 lb boneless skinless chicken breast, cut into 3/4″ pieces
- 1/4 cup all-purpose flour
- 1 cup chicken broth/stock
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/2 Tbsp fresh ginger, peeled and grated (*see note)
- 2 medium garlic cloves, grated
- 2 tsp sesame oil, optional but recommended
- 2 Tbsp cooking oil (I used extra light olive oil), divided
- 1 1/4 lb broccoli (about 6 cups broccoli florets)
- 1 small onion, sliced
- 3/4 lb (12 oz) white button mushrooms, sliced
1. Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breast with 1/4 cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl – you’ll use it for the sauce)
2. To make the sauce: in the bowl with remaining flour, add 1 cup chicken stock, 1/4 cup honey, 1/4 cup soy sauce, 1/2 Tbsp grated ginger, 2 cloves grated garlic and 2 tsp sesame oil (if using) and stir until smooth. Set aside.
3. Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from the pan and set aside.
4. Add another 1 Tbsp of oil to the same pan. Once oil is hot, add small broccoli florets, onions and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and broccoli is crisp-tender.
5. Stir the sauce again then pour it your hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through. Season to taste with salt if needed and serve over hot rice.