INGREDIENTS
1 package chicken thighs, boneless skinless
4 cardamom seeds
2 tbsp fresh garlic
4 tbsp fresh ginger
1 tbsp sesame oil
cracked black pepper and salt
4 tbsp curry powder
1/2 tbsp dried basil
1 white onion, chopped
1/4 green cabbage, chopped
2 stems of celery, chopped
2 large carrots, peeled and chopped
1 white potato, roughly chopped
1 cup mushrooms, sliced in half
1/2 tin coconut water, with pulp
1 container chick broth
Corn flour + water, for thickening
DIRECTIONS
Preheat pot at medium heat until water beads.
Mix chicken thighs with cardamom seeds, garlic, ginger, sesame oil, cracked black pepper and salt. Put the chicken into the pot without oil, searing on one side for 8-10 minutes with the lid ajar.
Flip the chicken after 10 minutes, keeping pot on medium heat. After flipping chicken, add in the curry powder, dried basil, and then the vegetables, excluding the mushrooms. Put the lid on, wait for moisture to come out of the vent as vegetables will start to sweat. Mix together.
Add coconut water and cover the mix with chicken broth. Once bubbling rapidly, add mushrooms and allow to cook for 10 minutes on medium high heat with the lid ajar.
After another 10 minutes, add corn flour slurry to thicken.
Pull up heat a bit and cook for 12-15 mins.
Readjust seasonings if necessary.
– Chef Warren at chefwarren.ca
Delicious and nutritious homemade meat sauce, all made in Kitchen Charm™ cookware!
INGREDIENTS
1/2 white onion, chopped
1 large carrot, peeled and chopped
2 cloves fresh garlic
few sprigs of fresh thyme
1.5 lbs extra lean ground beef
1 tsp dry oregano
1 tsp dry basil
1/2 tsp chili powder
1 tbsp tomato paste (heaping)
1 tin crushed tomatoes
1 tin diced tomatoes
1 tin black beans, drained and rinsed
2 bay leaves
DIRECTIONS
In the 8″ skillet, turn the heat to low and sweat the chopped onion, carrot and garlic together by adding the lid and stirring every so often- the moisture from the onions create steam to hydrate the skillet so nothing sticks. Add the thyme and stir again.
After a few minutes, add the ground beef and turn the heat up to medium. Stir every so often and then press meat down, put lid on and let cook for 5 minutes. Remove lid and stir.
Add spices (oregano, basil, chili powder) and tomato paste. Stir again.
Add tin of crushed tomatoes, diced tomatoes, and tin of black beans plus a couple of bay leaves. Stir.
Put lid on and cook until whistle goes off. Keep lid ajar to avoid splattering and turn heat down or turn off stove until ready to eat.
– Chef Warren at chefwarren.ca
Ingredients
1 box Duncan Hines yellow cake mix
Zest and juice of ½ lemon
1 tsp chopped ginger
3 tbl brown sugar
2 tbl unsalted butter
1 can pineapple rings
Maraschino cherries
1 large egg
Directions
Take the ginger, lemon zest and a couple TBL of the pineapple juice. Microwave it for 30 sec.
In a bowl mix cake mix, egg, ginger lemon mixture and pineapple juice from the can of pineapple rings. Mix them together to give it the consistency of a thick pancake batter.
In the Kitchen Charm 8” skillet melt the butter at a med low heat, sprinkle the sugar eavenly around.
Add the pineapple rings, put a maraschino cherry in the middle of each pineapple ring.
Add cake mixture, cover with redo vent open. Wait for steam to come out of the vent. It doesn’t have to whistle. Aprox 12 min. sometimes the cake may rise enough and block the vent. You should not need to cook more than 15min.
After the steam has started to come out of the vent, or after the time, take the pot of the burner if you are cooking on electric turn the stove off. Try to not open the lid to look this will release the heat inside the pan and the cake may not finish cooking. Let sit for ten minutes with the vent closed.
Take the lid off, run a knife around the side of the pot and invert onto a plate.
If you would like to make a quick caramel sauce, turn the pan on to a med heat add 1 cup heavy cream reduce till nice consistency. Aprox 3-5 min. the sugar and bits will mix the reduction to make a nice cream to pour over the slice of cake.
18 mins to make • Serves 4
Ingredients
4 lobster tails
4-5 bay leaves
2 tablespoons dried basil
2 tablespoons lemon juice
1/2 butter melted
1 teaspoon granulated garlic, or to taste
Directions
- Fill a large pot ⅔ full of water. Add bay leaves, dried basil, and lemon juice. Bring to a boil.
- Place a fine mesh screen across the top of the pot. Place the lobster tail evenly on the screen and cover with a lid. Steam for 8 minutes and don’t peek!
- Stir together melted butter and garlic for dipping.
If you don’t have a large fine mesh screen, fill a large pot with about 1 inch of water, add the seasonings.
Place a steamer insert inside the pot so that it is just above the water level.
Put the lobster tails on the rack and cover the pot. Steam for 8 minutes and don’t peek!
Serve with melted butter.
Photo & Recipe Credit: The36thAvenue.com and Bakerette.com
20 mins to make, 1 hour inactive • Serves 1 batch
Ingredients
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Photo & Recipe Credit: FoodNetwork.com
44 mins to make • Serves 4
Ingredients
1 -2 lb fresh shrimp, cleaned and deveined, and butterflied
1 lb angel hair pasta
1 diced tomato
6 -8 whole garlic cloves
1 shallot, diced
1 pint heavy cream
1 cup dry white wine
olive oil
5 -7 leaves fresh basil
2 tablespoons parmesan cheese, finely grated parsley
1-2 cups milk
2 tablespoons parmesan cheese, finely grated
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
Directions
1) Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you’ll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
2) Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
3) In a separate pot, bring water to simmer. (for pasta later).
4) Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
5) Bring pasta pot to a boil and add angel hair and cook.
6) To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.
Photo & Recipe Credit: Food.com
