Thursday 26 February 2015

Chicken Corn Soup

1 small can cream of corn
1 chicken breast, diced
1/2 white wine
1 cube of bouillon
1 tbsp olive oil
Salt & pepper

In a sauce pan on medium high heat. Add oil and sautee diced chicken till lightly browned. Deglaze the pan with white wine. Scraping the browned bits from the pan. Those are the yummy caramelized flavours. Add can of corn and mix well. Bring to a simmer and then add bouillon cube. Mix and incorporate well. Bouillon cube will slowly melt into the liquid.

Remove from heat and season with salt & pepper. Serve hot with garlic toast. Makes 2 bowls.

Sunday 22 February 2015

Rosé Sauce with Turkey Vegetable

Ingredients:

1 cup of soft goat cheese
1 10 oz can diced tomato in olive oil & garlic
1 small zucchini finely diced
2 cups button mushrooms finely diced
1 lb of ground turkey
1/2 cup white onion finely diced
2 tbsps olive oil
Salt & pepper to taste

Heat a large sauce pan at medium high heat and add olive oil, onions & turkey. Sautee till turkey is browned and onions are translucent. Add the can of tomatoes and turn heat down to medium. Bring to a simmer and add zucchini & mushrooms. Stir well. Let simmer for 3 minutes. Add goat cheese and stir well. Bring to a simmer and keep stirring as the cheese melts to incorporate it into the sauce. This will also prevents it from burning or sticking to the bottom of the pan.

Remove from heat, season with salt and pepper to taste. Let stand for 5 minutes before serving with pasta or putting it in lasagna.