Many people have asked me for the recipies I made for the workshops. They are some of my favourites so here they are. Enjoy!
2 teaspoons extra virgin olive oil
1 tablespoon garlic, minced
1 tablespoon jalapeno, minced
1 cup onion, diced
1 medium zucchini, diced
2 to 3 medium carrots, diced
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1/2 cup freshly squeezed lime juice
1 cup corn kernels (frozen is fine)
1 1/2 cups boneless, skinless chicken breast, cooked & shredded
1 28-ounce can diced tomatoes
1 quart chicken broth (recipe for homemade chicken stock here)
1 tablespoon cilantro
1 cup blue tortilla chips, crushed
In a large pot, heat oil over medium-high heat. Add garlic and jalapeno; saute 30 seconds. Add onion, zucchini and carrot; saute for several minutes. Add cumin, chili powder and coriander; cook for about a minute, stirring continuously. Add lime juice; cook for about a minute, stirring continuously. Add tomatoes (with their juice), chicken broth, corn and shredded chicken breast; cover and bring to a boil. Reduce heat to low; simmer for 30 minutes. Before serving, stir cilantro into the soup. Garnish with blue chips.
Yellow Split Pea and Potato Soup
A tangy cilantro-yogurt sauce tops off this ginger-, jalapeño- and curry-flavored soup.
1 tablespoon hot chili oil or vegetable oil
1 large red bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
1 large carrot, diced (1 cup)
1 teaspoon finely chopped gingerroot
2 cloves garlic, finely chopped
1 1/2 cups dried yellow split peas, sorted, rinsed
2 medium potatoes, peeled, cut into 1-inch cubes
1 red jalapeño chili, seeded, finely chopped
1 tablespoon curry powder
1/2 teaspoon salt
2 cups vegetable or chicken broth
1 can (14 oz) coconut milk (not cream of coconut)
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro
1/4 teaspoon grated lime peel
1. In 3-quart saucepan, heat oil over medium-high heat. Cook bell pepper, onion, carrot, gingerroot, garlic and chili in oil, stirring occasionally, until onion is tender.
2. Stir in all remaining soup ingredients. Heat to boiling; reduce heat. Cover and simmer 25 to 35 minutes or until peas and potatoes are tender.
3. In small bowl, mix all sauce ingredients until blended. Top each serving with sauce.
Make-ahead Chicken and Barley Soup
8 ounces skinless, deboned chicken breast (cooked or raw) minced
2 cups celery chopped fine
1 1/2 cups onion chopped fine
1 cup carrots chopped fine
2 cups canned roma tomatoes chopped (with or without liquid)
1/2 cup salsa (medium or hot) (Feel free to substitute 4 cups minced portobello mushrooms for salsa)
1 1/2 Tablespoons pearl barley (dry)
2 2/3 teaspoons olive oil
1 to 2 litres water
Salt/White or Red Pepper to taste
Finely minced garlic (1/2 teaspoon or to taste)
Soy Sauce -- 1 teaspoon or to taste (soy can replace salt).
1 low-sodium and MSG free vegetable or chicken bouillon cube
Cajun Spice to taste
Warm olive oil in a deep pot and add garlic if using. Add onion, celery, carrot and mushrooms and saute until almost transparent. Add tablespoons of water for saute process if the vegetables get too dry. When onion and celery start to become transparent, add chopped tomatoes and salsa. Add minced chicken. After a minute or two add water. Bring to a boil and then lower to simmer. Add desired seasonings. Simmer for 1/2 hour. Add barley and adjust seasonings to taste. Simmer for another 45 minutes. Soup is ready to serve when vegetables and barley reach desired tenderness.
3 cups Flour
½ cup Sugar
5 tsp Baking Powder
¼ tsp Salt
¾ cup Butter or Margarine (I use Margarine)
Beat the egg then add milk to make 1 cup ( I use undiluted can milk)
1 Tsp Vanilla
2 tbsp lemon juice
½ to ¾ cup Raisins
Cut the butter into the flour until crumbly.
Add sugar, baking powder and salt.
Add milk, lemon juice and vanilla.
Mix just until the liquid is absorbed.
Turn out on floured board and cut out.
Place on cookie sheet. ( I line mine with parchment paper)
Bake at 375 degrees for 15 to 20 minutes.