Savour Late Winter Recipes Enjoying local food year round is easy to do when you buy delicious food grown and produced in Ontario. Winter is almost over and spring will soon be in the air. As we get ready to say goodbye to winter, take the time to savour these four satisfying, family-friendly recipes featuring local goodness. Your family will love these quick Chicken and Vegetable Noodle Bowls that are perfect for weeknight and weekend dinners. If you like a little heat, add your favourite hot sauce. Everyone will enjoy all the flavours of this Corned Beef Sheet Pan Dinner which is ready in under one hour. Using a few shortcuts like deli corned beef and preparing a simple grainy mustard vinaigrette everything comes together quickly with minimal preparation time. Cooking on a sheet pan allows your entire meal to be prepared at one time and makes clean-up a breeze! Celebrate St. Patrick’s Day with delicious Two Potato Boxty (potato pancakes) made with a combination of potatoes and sweet potatoes. Serve with a poached egg and a side of crisp bacon or with soup or stew. Maple Apple Tostadas are the perfect tasty treat to get the kids into the kitchen to help cook. Depending on the kids’ ages and their skill levels they could help with sprinkling the cinnamon-sugar mixture onto the tortillas, peeling and slicing the apples, whipping the cream or assembling the desserts. The sautéed apples and Ontario maple syrup are the perfect topping for the crispy cinnamon-sugar tostadas. Yum! There’s a lot available from Ontario every month and we are here to help you. Visit foodlandontario.ca to find out what’s available, and for more quick and easy recipes you can make with food you can find in your fridge, freezer or pantry. Celebrating with local food is easy, flavourful and delicious with these recipes. Embrace these late winter days to get cooking! Chicken and Vegetable Noodle Bowls Preparation Time: 20 minutesCooking Time: 18 minutesServes 4 1 tbsp (15 mL) vegetable oil500 g boneless skinless Ontario Chicken Breasts, cut into bite-size pieces2 cloves garlic, minced4 tsp (20 mL) grated fresh gingerroot8 cups (2 L) sodium-reduced chicken broth3 tbsp (45 mL) sodium-reduced soy sauce2 Ontario Carrots, diagonally sliced1 Ontario Onion, sliced into thin strips2 cups (500 mL) sliced Ontario Crimini Mushrooms3 pkgs (85 g each) instant ramen noodles (flavour packet discarded)1/4 cup (50 mL) fresh Ontario Cilantro (Coriander) Leaves In large pot, heat oil over medium-high heat. Cook chicken, stirring often, for 2 to 3 minutes or until white all over. Add garlic and gingerroot and cook, stirring, for 30 seconds. Add broth, soy sauce, carrots, onion and mushrooms; bring to boil. Cover, reduce heat and simmer for 10 to 15 minutes, or until vegetables are tender. Meanwhile, in medium saucepan of boiling water, cook noodles according to package instructions. Drain and divide between 4 wide soup bowls. Divide soup among bowls. Top with cilantro. Nutritional Information:1 ServingPROTEIN: 37 gramsFAT: 17 gramsCARBOHYDRATE: 50 gramsCALORIES: 496FIBRE: 3 gramsSODIUM: 1140 mg – Printed with permission from Foodland Ontario ReplyReply allForward
Chicken and Vegetable Noodle Bowls
