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Six Recipes To Get Through Tough Times Together

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One thing can be certain in these uncertain times. We all need to eat and in some cases, we’re more hungry than ever. With more time than ever to run, getting the right nutrients is as important as ever. That said, we also want, and need to take enjoyment in our our mealtime too. So we rounded up six recipes, that make eating healthy and simply delicious. Using ingredients you probably already have in your pantry, fridge and freezer, each one can be on your table in sixty minutes or less. That’s right, allowing you to enjoy the whole mealtime experience.

Chicken and Pasta alla Carbonara

Adding chicken to this classic dish makes this a satisfying dish, using ingredients you have right at home but might never thought of using altogether in one pasta dish

Prep Time: 10 min Cook Time: 15 min

Serves: 4

INGREDIENTS
1 lb (0.5 kg)boneless, skinless chicken thighs, cut in quarters

1/2 lb (0.3 kg)bacon, sliced

1 cup (250 mL)onion, diced

6 cloves garlic, minced

3 eggs, medium

1/2 tsp (2.5 mL)salt

1 tsp (5 mL)pepper

1 tsp (5 mL)hot red chili pepper flakes

1/2 cup (125 mL)Parmesan cheese, grated

1 cup (250 mL)parsley, fresh

1 pkg whole wheat spaghetti

DIRECTIONS

ONE: Have all ingredients at room temperature before starting.

TWO: Cut the sliced bacon crosswise into smaller pieces. Sauté bacon, onion, garlic and chicken in a medium sauce pan until nicely browned and chicken is fully cooked. Drain fat from pan.

THREE: Time this so the mixture finishes cooking just when the pasta is done and you are ready for the final steps of putting together the whole dish. It is critical that the pasta and the chicken mixture are very hot for the dish to be a success.

FOUR: Cook the spaghetti according to package directions using plenty of boiling unsalted water until al dente. Drain well.

FIVE: Meanwhile, whisk the eggs with the salt, pepper, red pepper flakes, grated Parmesan cheese and the fresh minced parsley (or basil or other fresh herb of your choice).

SIX: Drain the pasta and pour it into a large bowl. Add the hot bacon mixture and toss to coat. Then toss again with the egg mixture. The heat of the spaghetti will cook the eggs. Serve with more Parmesan or Romano cheeses.

Huevos Chilaqilues with Chorizo

Anyone who loves huevos rancheros–and really what’s not to love–will enjoy this twist with chorizo. Don’t worry if this spicy sausage is not on hand, you can use any type of sausage including breakfast ones.

Serves: 2-4

INGREDIENTS

½ tbsp chili powder

⅓ tsp salt

6  6 or 7″ flour tortillas, cut into triangles

¼ cup canola oil, divided

2  fresh chorizo sausages, removed from casing

1  small onion, finely chopped

¼ cup tomato paste

¼ tsp ground cumin

⅓ tsp chili powder

¼ tsp salt

1 cup seeded and chopped tomatoes

¼ cup water

1 cup drained and rinsed black beans

¼ cup diced red pepper

¼ cup diced yellow pepper

4  eggs

¼ cup sour cream

1 tbsp green onions, green part only, sliced paper thin

4  cilantro stems

Garnishes

 small avocado, diced

1  lime, cut into wedges

1  jalapeno pepper, thinly sliced and seeded

Simply fill in the above form and we’ll tell you how many of your eggs to use.

DIRECTIONS

ONE: Line a plate or dish with paper towels and keep it handy – the tortillas will crisp quickly.

TWO: In a small bowl, mix ½ tbsp. (8 mL) chili powder and ½ tsp (2 mL) salt together.

THREE: Heat a medium nonstick pan over medium-low. Once brought to temperature, add 1 tsp (5 mL) of canola oil, coating the bottom of the pan. Let the oil warm, and then add enough tortilla pieces to create a single layer on the bottom of the pan. Cook about 1 minute per side or until lightly golden and crisp. Transfer tortillas to prepared dish and sprinkle with a pinch of chili powder and salt mix. Repeat this until all tortilla triangles are crisped. Set aside.

FOUR: Heat a medium nonstick pan on medium heat. Add 1 tsp (5 mL) canola oil. Add chorizo, onion, tomato paste, cumin and chili powder. Cook about 3-5 minutes while stirring and use tip of wooden spoon to break up the chorizo into small pieces.

FIVE: Add ¼ tsp (1 mL) salt, tomatoes and water. Stir to incorporate, bring to a gentle simmer, cover and cook about 10 minutes, until chorizo is cooked through. Add more water if needed to achieve a stew-like consistency.

SIX: Add chorizo sauce to centre of a serving dish, top with black beans and red and yellow peppers.

SEVEN: Heat a pan on medium-low heat, swirl in a small amount of canola oil, fry egg to desired doneness. Place cooked egg on top of peppers.

EIGHT: Add dollop of sour cream and sprinkle with green onion and cilantro. Top with garnishes as desired.

Turkey Pad Thai


Sweet, salty, sour and spicy. Pad Thai has it all, and Ontario turkey is a perfect addition to this famous Thai street food. Remember to soak rice noodles for an hour beforehand in warm water. If you don’t have a wok, use a high-sided frying pan.

Makes: 2 servings
INGREDIENTS
Pad Thai Sauce: 
4 tbsp (60 mL) fish sauce or soy sauce
1 1/2 tbsp (22.5 mL) tamarind paste, diluted with a little water
1 tbsp (15 mL) lime juice
1 tbsp (15 mL) rice vinegar
1 tbsp (15 mL) Sriracha or Sambal Oelek – optional
4 tbsp (60 mL) brown sugar
Pad Thai: 
1 package (400 g) wide rice noodles
2 tbsp (30 g) vegetable oil
4 garlic cloves, chopped
2 cups (500 mL) Ontario turkey breast cut into 1/2 inch by 2-inch strips (1.5 cm by 5 cm)
1/2 cup (125 mL) julienned carrots
1/2 cup (125 mL) julienned red pepper
2 eggs, beaten
1 tbsp (15 g) paprika
1 cup (250 mL) bean sprouts
1 ½ cups (375 mL) sliced diagonally, green onions
¼ cup (50 mL) roasted peanuts – optional
Cilantro sprigs and lime wedges for garnish


DIRECTIONS:

For Pad Thai Sauce: 
ONE: Combine fish sauce, tamarind paste, lime juice, rice vinegar, Sriracha and brown sugar in a small bowl. Set aside.
For Pad Thai: 
ONEIn a large bowl, cover 3-4 cups (400 g package) wide rice noodles in warm water, cover. Then heat wok or large non-stick skillet to high and add oil. When oil is hot add 1 ½ cups (375 mL) sliced green onions.
TWO: Add garlic and stir fry for 5 seconds. Add turkey strips and stir fry until no longer pink, about 2 minutes. Add carrots and peppers and stir fry 30 seconds.
THREE: Push ingredients to one side of pan and pour beaten egg into empty spot and scramble until curds form, about 30 seconds. Fold together all ingredients in the pan and add paprika. Drain soaked noodles and add to pan. Cook for 2-3 minutes.
FOUR: Add Pad Thai Sauce and mix together well. Allow the sauce in the pan to reduce until the noodles have soaked up all the liquid in the pan. Fold in about 3/4 of the bean sprouts and green onion, reserving some for garnish. Add half the peanuts and stir.
FIVE: Serve on large platter, or individual bowls. Garnish with hearty sprigs of cilantro, the remaining peanuts and lime wedges.
Recipe courtesy of Turkey Farmers of Ontario.  

Grilled Turkey Village Salad

Chunky and crunchy veggies are a perfect match to the lemon infused grilled turkey. This salad will cool you down on a hot summer day or night. Makes enough to share with friends!  

Prep time: 20 minutes  Grill time: 15 minutes 
Makes: 4 to 6 servings 

INGREDIENTS

3 tbsp (45 mL) extra virgin olive oil 

1/2 tsp (2 mL) grated lemon rind 

2 tbsp (30 mL) lemon juice 

2 tsp (10 mL) dried oregano leaves 

1/4 tsp (1 mL) each salt and pepper 

1 boneless skinless Ontario turkey breast (about 1 lb/454 g)  

1 small English cucumber, chopped 

2 tomatoes, chopped 

1/2 cup (125 mL) coarsely chopped red onion 

1/2 cup (125 mL) sundried black olives, pitted and halved 

1/4 cup (60 mL) chopped fresh parsley or mint 

1/2 cup (125 mL) cubed feta cheese  

Lemon Oregano Dressing: 

3 tbsp (45 mL) extra virgin olive oil 

1/4 tsp (1 mL) grated lemon zest 

2 tbsp (30 mL) lemon juice 

1 tsp (5 mL) dried oregano leaves 

3/4 tsp (4 mL) salt 

1/2 tsp (2 mL) pepper 

DIRECTIONS:

ONE: In a shallow dish, whisk together oil, lemon rind and juice, oregano, salt and pepper. Add turkey breast and turn to coat well. Let stand for 15 minutes or cover and refrigerate for up to 24 hours, turning once. 

TWO: Place turkey breast on greased grill over medium high heat and grill, turning once for about 15 minutes or until no longer pink inside and juices run clear. Remove to cutting board and let stand for 5 minutes before cutting into cubes. 

Lemon Oregano Dressing: In a bowl, whisk together oil, lemon zest and juice, oregano, salt and pepper; set aside. 

THREE:  In a large bowl, combine cucumber, tomatoes, onion and olives. Toss with dressing and stir in cubed turkey and parsley to serve. Sprinkle with feta, if using. 

Summer Bliss Bowl Baked Falafel

Lentils are one of the most versatile, quick-cooking pantry staples around. With a mix of roasted vegetables, this vegetarian- and vegan-friendly recipe is one meal that makes you believe summer is really on its way. Plus, you can use any vegetables you have on hand, and if coconut flour is not in your pantry, any flour will do the trick.

Prep time: 20 minutes Cook Time: 40 minutes

Serves: 6

Ingredients

2 cups cooked green lentils (1 cup uncooked lentils + 3.75 cups water)

2 garlic cloves

handful of parley with stems 

8 fresh basil leave 

1 tbsp chickpea miso 

2 tbsp lemon juice

1/4 tsp ground flax meal 

3 tbsp coconut flour or more as needed to thicken the mix

1/2 tsp Himalayan salt

CAULIFLOWER RICE

1 head cauliflower, shredded (or pre-made cauliflower rice)

2-3 tbsp coconut aminos to taste

1/2 tsp Himalayan salt 

BASE OF BOWL

any roasted vegetables, red bell pepper, zucchini and brussels sprouts

spinach, roughly chopped or other greens to serve as a “bed”

DIRECTIONS

ONE: Add 1 cup of uncooked lentils and 3.75 cups of water to a pot, bring to a boil, reduce heat and continue to cook on a gentle simmer with a tilted lid. Cook until lentils are soft, but not mushy and until the water has mostly evaporated (usually takes around 20 minutes). Remember we will be processing this in the food processor so no need to make them super soft. Set aside to let cool down. 

TWO: In the food processor add cooked lentils, garlic cloves, parsley, basil leaves, chickpea miso, lemon juice, flax meal, salt and process until well-combined. Add coconut flour (or your choice of flour) as needed to thicken the mixture in order to make it easier to form the balls. I needed 3 tablespoons, but you might need to add a bit more, or less depending on how thick your mix is to begin with. 

THREE: Preheat oven to 350F and form bite-sized falafel balls using the mix (1/2 cup yields around 3 balls) and place in baking sheet. Bake at 350f for 40 minutes or until balls are golden brown and slightly crispy. Remove from oven and set aside to cool down a bit. If the balls feel soft do not worry as they will continue to harden as they cool down outside of the oven. 

FOUR: If making cauliflower rice: Add shredded cauliflower, coconut aminos, and salt to a pan and cook over medium heat until ‘rice’ is soft and tender. This usually takes around 10 minutes. 

FIVE: Serve with a bed of greens (I used chopped spinach), a side of cauliflower rice or quinoa, and roasted veggies and don’t forget to top with this cashew-free vegan parsley and basil herb sauce. Enjoy!

No-Bake Breakfast Squares with Almonds and Cranberries

Dates, maple syrup and dried cranberries sweeten this homemade variation of granola bars, minus the added sugar. While these bars make for a quick and easy breakfast option, they will work equally well as a midday snack. Store in an container, and freeze up to one month, for the perfect grab-and-go snack for the whole family.

Makes about 10 squares

INGREDIENTS
2 cups of pitted dates, pulsed into a paste (will equal 1 cup)

½ cup water

½ cup of natural peanut butter or nut butter of your choice

1 Tbsp pure maple syrup

1 tsp of pure vanilla extract

2 cups gluten-free rolled oats

½ cup of shredded unsweetened coconut

1 tsp of flaxseeds

½ tsp of ground cinnamon

⅛ tsp of salt

1 oz of raw almonds, divided

1 oz dried cranberries, divided

DIRECTIONS

ONE: Line an 8×8 square pan with parchment paper that has been lightly sprayed with cooking spray leaving an overhang over the pan so you will be able to remove the bars easily.

TWO: Add dates and water to a blender and blend until a paste forms.

THREE: Add the date paste to a medium pot on medium low heat and heat for about 3-5 minutes, until the paste becomes soft. Then add peanut butter and maple syrup. Stir constantly to combine and shut off the heat once the mixture is smooth and all the ingredients are evenly incorporated (about 1 minute).

FOUR: Stir in the vanilla extract then, ground cinnamon, and salt and combine. Then, fold in the shredded coconut, rolled oats and flaxseeds. Fold in half of the almonds and cranberries until combined.

FIVE: Pour the granola mixture into the parchment-lined prepared pan. Spread evenly and press down firmly using a flat spatula. Sprinkle remaining almonds and dried cranberries evenly and press down firmly again with spatula or your hands to flatten and bind the cranberries and almonds. Chill in the refrigerator for 3 hours or overnight to set.

SIX: Remove from the fridge and use the parchment overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles.

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