ONE POT MEAL RECIPES WITH KYLE CHRISTIE SWOCTV NEWS AT NOON
Sweet Potato Chili
A chunky orange chili is a nice option for vegetarians and meat lovers alike. Serve this warm comfort dish with fresh bakery biscuits after a cool evening out or after the hockey game. Make it ahead and reheat it for an easy and quick meal.
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) cinnamon
1/4 cup (50 mL) all purpose flour
1 cup (250 mL) vegetable stock
3 sweet potatoes, peeled and cubed (about 2 lbs/1 kg)
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 green pepper, diced
Salt and pepper
In large saucepan, heat oil over medium heat and cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened. Sprinkle with flour and cook stirring for 1 minute. Add stock and stir until smooth.
Add sweet potatoes and tomatoes; bring to boil. Reduce heat, cover and simmer, stirring occasionally for 20 minutes or until almost tender. Add beans and pepper and simmer uncovered for about 10 minutes or until potatoes are tender and slightly thickened. Add salt and pepper to taste.
Makes 4 to 6 servings.
Old Cheddar and Onion Biscuits
Enjoy these biscuits on their own or with butter or margarine. The cheddar flavour is also matches up alongside a hearty fall soup or stew.
2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) butter
1 cup (250 mL) shredded Old Cheddar Cheese
1/4 cup (50 mL) finely chopped green onions
3/4 cup (175 mL) milk
Topping:
2 tbsp (25 mL) milk
1 tbsp (15 mL) toasted sesame seeds
In large bowl, whisk together flour, baking powder and salt. Using pastry blender or fingers, cut in butter until mixture resembles coarse crumbs. Add cheese and green onions. Pour in milk gradually stirring with fork to form soft, ragged dough.
Scrape dough out onto floured surface and knead gently to bring dough together to form slightly sticky, smooth dough. Pat or roll out dough to about 1/2 inch (1 cm) thick. Using 2 1/2 inch (6 cm) round cookie cutter cut out rounds and place on parchment paper lined baking sheet. Gather scraps of dough; pat out and cut more biscuits.
Topping: Brush biscuit tops with milk and sprinkle with sesame seeds. Bake in 425 F (220 C) oven for about 15 minutes or until golden.
Makes about 12 biscuits.
Hearty Lentil Turkey Tomato Soup
Thin watery tomato soup never hit the spot but once it’s chock full of vegetables, turkey and rich flavour it sure hits the spot. Perfect to pack in a thermos for lunch away from home. For an added kick, sprinkle with hot pepper flakes before serving.
2 tsp canola oil
1 large onion, finely chopped
3 cloves garlic, minced
1 carrot, diced
1 stalk celery, diced
1 tsp Italian herb seasoning
1 cup dried green lentils
2 tbsp tomato paste
6 cups vegetable stock (low fat, low sodium)
1 can (796 mL) diced tomatoes
2 cups cooked diced turkey or ham
1 cup fresh or frozen peas
1/4 tsp each salt and pepper
In stockpot heat oil over medium heat and cook onion, garlic, carrot, celery and Italian herb seasoning for about 8 minutes or until softened. Add lentils and tomato paste and cook stirring for 2 minutes. Add stock and diced tomatoes and bring to boil. Cover and reduce heat and boil gently for about 1 hour or until lentils are tender.
Add turkey, peas, salt and pepper and cook for 5 minutes or until peas are tender and cooked through.
Makes 4 to 6 servings.
Storage: You can freeze this soup for up to 1 month. Thaw in refrigerator and reheat in saucepan or microwave.
A chunky orange chili is a nice option for vegetarians and meat lovers alike. Serve this warm comfort dish with fresh bakery biscuits after a cool evening out or after the hockey game. Make it ahead and reheat it for an easy and quick meal.
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) cinnamon
1/4 cup (50 mL) all purpose flour
1 cup (250 mL) vegetable stock
3 sweet potatoes, peeled and cubed (about 2 lbs/1 kg)
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 green pepper, diced
Salt and pepper
In large saucepan, heat oil over medium heat and cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened. Sprinkle with flour and cook stirring for 1 minute. Add stock and stir until smooth.
Add sweet potatoes and tomatoes; bring to boil. Reduce heat, cover and simmer, stirring occasionally for 20 minutes or until almost tender. Add beans and pepper and simmer uncovered for about 10 minutes or until potatoes are tender and slightly thickened. Add salt and pepper to taste.
Makes 4 to 6 servings.
Old Cheddar and Onion Biscuits
Enjoy these biscuits on their own or with butter or margarine. The cheddar flavour is also matches up alongside a hearty fall soup or stew.
2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) butter
1 cup (250 mL) shredded Old Cheddar Cheese
1/4 cup (50 mL) finely chopped green onions
3/4 cup (175 mL) milk
Topping:
2 tbsp (25 mL) milk
1 tbsp (15 mL) toasted sesame seeds
In large bowl, whisk together flour, baking powder and salt. Using pastry blender or fingers, cut in butter until mixture resembles coarse crumbs. Add cheese and green onions. Pour in milk gradually stirring with fork to form soft, ragged dough.
Scrape dough out onto floured surface and knead gently to bring dough together to form slightly sticky, smooth dough. Pat or roll out dough to about 1/2 inch (1 cm) thick. Using 2 1/2 inch (6 cm) round cookie cutter cut out rounds and place on parchment paper lined baking sheet. Gather scraps of dough; pat out and cut more biscuits.
Topping: Brush biscuit tops with milk and sprinkle with sesame seeds. Bake in 425 F (220 C) oven for about 15 minutes or until golden.
Makes about 12 biscuits.
Hearty Lentil Turkey Tomato Soup
Thin watery tomato soup never hit the spot but once it’s chock full of vegetables, turkey and rich flavour it sure hits the spot. Perfect to pack in a thermos for lunch away from home. For an added kick, sprinkle with hot pepper flakes before serving.
2 tsp canola oil
1 large onion, finely chopped
3 cloves garlic, minced
1 carrot, diced
1 stalk celery, diced
1 tsp Italian herb seasoning
1 cup dried green lentils
2 tbsp tomato paste
6 cups vegetable stock (low fat, low sodium)
1 can (796 mL) diced tomatoes
2 cups cooked diced turkey or ham
1 cup fresh or frozen peas
1/4 tsp each salt and pepper
In stockpot heat oil over medium heat and cook onion, garlic, carrot, celery and Italian herb seasoning for about 8 minutes or until softened. Add lentils and tomato paste and cook stirring for 2 minutes. Add stock and diced tomatoes and bring to boil. Cover and reduce heat and boil gently for about 1 hour or until lentils are tender.
Add turkey, peas, salt and pepper and cook for 5 minutes or until peas are tender and cooked through.
Makes 4 to 6 servings.
Storage: You can freeze this soup for up to 1 month. Thaw in refrigerator and reheat in saucepan or microwave.
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