The flavours of spring | The Western Producer

Spring is a time for renewal. The daylight is generous, the temperature is warming and we are filled with a sense of anticipation and hope as we enter a new growing season.

We want to get out and play in the dirt. Our plant pots are waiting, as are the flower beds and gardens. Throughout the prairie landscape we glimpse farmers in fields. And, if you are lucky, you can experience the intoxicating smell of moist, turned soil. And what about the scent of fresh cut grass! The brilliant green of new growth is not only evident in our surroundings, but also on our plates. This time of year is so busy, we want a menu that is nourishing, while using fresh ingredients as they become available. Let’s get started!

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This dish is simple to prepare and loaded with flavour and nutrition. With mushrooms as one of the main ingredients, you will get an additional source of Vitamin D.

Ingredients:

• 4 to 6 boneless chicken breasts, fresh or thawed from frozen
• 2 tbsp. (30 mL) oil
• 1 tsp. (5 mL) paprika
• 1 c. (250 mL) mushrooms, sliced

Optional, but will enhance the flavour, add approximately ¼ c. (60 mL) of one or a combination of the following: chopped green onion, fresh chopped dill, fresh chopped parsley.

• 1 ½ c. (375 mL) uncooked white rice
• 3 cloves garlic, very finely chopped (or equivalent garlic powder ½ tsp./2 mL)
• 2 tsp. (10 mL) dried oregano
• 2 ½ c. (625 mL) chicken stock
• ¼ c. (60 mL) heavy cream (Optional but adds a nice creamy texture. I use leftover whipping cream or milk with fat.)
• ½ tsp. (2 mL) salt
• ¼ tsp. (1 mL) pepper
• 2 tsp. (10 mL) paprika

Instructions:

Preheat the oven to 350 F (180 C).

Heat a Dutch oven on the stove top. (If you do not have a pan that can be used on both the stovetop and in the oven, use a skillet and then add ingredients to a baking dish.)

Coat the chicken with oil and place in the hot skillet. (Do not add oil to the pan, just on the chicken.) Let cook for 3-4 minutes and turn, cook another 3-4 minutes. Remove from the pan and set aside. Sprinkle with paprika and cut each breast into slices. The chicken will be seared nicely and will continue to cook once it is added into the Dutch oven or baking pan.

Add mushrooms to the hot pan and any other additional flavour as mentioned above, if desired. Cook until caramelized about 4-5 minutes. (Do not salt the mushrooms before cooking or they will not brown.)

Add uncooked rice, garlic and oregano. Cook 2-3 minutes.

Add chicken stock, cream, salt and pepper to rice mixture. Stir and add the chicken into the rice mixture. Place the dish in the oven and bake for 40 minutes or until rice is tender.

Remove from the oven, fluff the rice slightly, sprinkle with additional paprika and serve. If desired, serve with soya sauce. Serve with a side of fresh green salad or a seasonal vegetable, such as asparagus. Serves 4.

What about that asparagus?

Whether you pick asparagus right from the garden or prepare a bundle from the farmers market or produce section, simply bend the spear and the asparagus will snap at the perfect spot for the best flavour, no cutting necessary. This method eliminates using the woody part of the spear.

To eat as a side dish or on its own as an appetizer, simply rinse and prepare by steaming for about 3 ½ minutes or roast in the oven on a baking sheet at 425 F/220 C for about 10 minutes. Another method is grilling. Turn often when using the oven or grill. When tender, drizzle with olive oil or butter and season with salt and pepper. Savour the fresh taste.

Classic Baked Cheesecake

This recipe is a keeper! Served with a dollop of whipped cream and a side of fresh berries, this dessert is heavenly! I serve it with seasonal fruit. No fresh fruit available? Simply use frozen.

Ingredients:

• 1 ¼ c. (300 mL) graham crumbs
• ¼ c. (60 mL) butter, melted
• 3 (250 g) packages cream cheese, softened
• ½ c. (125 mL) granulated sugar
• 1 tsp. (5 mL) lemon zest
• 2 tbsp. (30 mL) lemon juice
• 1 tsp. (5 mL) vanilla extract
• 1 tbsp. (15 mL) all-purpose flour
• 3 large eggs
• ½ c. (125 mL) whipping cream
• 1 tbsp. (15 mL) icing sugar

Instructions:

Preheat oven to 350 (180 F). Prepare a 9-inch springform pan by lining with parchment paper.

In a mixing bowl, combine the graham crumbs and butter. Press into the pan. (Use the bottom of a flat glass to press the crumbs.)

In another mixing bowl, beat the cream cheese and granulated sugar until smooth. Add lemon zest and juice, then vanilla. Blend in flour. Add eggs, one at a time, beating on low speed after each addition, just until blended. Pour over crust.

Place in the oven and bake for 35-40 minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing pan rim. Refrigerate cheesecake for 3-4 hours.

When the cheesecake is cooled, and just before serving, beat cream and icing sugar in small bowl with a mixer until peaks form. Serve the whipped cream in a dollop on the side of the sliced cake. Garnish with fresh berries. Makes 16 small slices. (I prefer my cake cut into eight slices.)

Source: What’s Cooking, Kraft Canada/Philadelphia Cream Cheese

Carrot Oatmeal Cookies

A substantial cookie for an on-the-go snack or in a bag lunch.

Ingredients:

• 1 ½ c. (375 mL) old-fashioned oats
• 1 c. (250 mL) all-purpose flour
• 3/4 tsp. (3 mL) baking powder
• ½ tsp. (2 mL) baking soda
• ½ tsp. (2 mL) ground cinnamon
• ¼ tsp. (1 mL) nutmeg
• ¼ tsp. (1 mL) ground ginger
• 1/8 tsp. (.5 mL) ground cloves
• ½ tsp. (5 mL) salt
• ½ c. (125 mL) unsalted butter, melted and cooled (Use a bit less salt if using salted butter.)
• ¼ c. (60 mL) granulated sugar
• ½ c. (125 mL) packed brown sugar
• 1 large egg
• ½ tsp. (2 mL) vanilla
• 1 c. (250 mL) shredded carrots (Use a fine grater and press with a paper towel to remove excess moisture.)
• ½ c. (125 mL) chopped nuts or raisins, optional

Instructions:

In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt.

In a medium mixing bowl, whisk cooled butter, granulated sugar and brown sugar. Add egg and vanilla and whisk well. Add carrots and nuts/raisins, if desired, and stir.

Combine wet ingredients with dry ingredients and stir until well incorporated.

Cover bowl and chill the dough for at least two hours.

Preheat oven to 350 F/180 C. Prepare the baking sheet.

Scoop cookie dough (about 1 ½ tbsp.) and place 2” apart on the baking sheet.

Bake for 8-10 minutes. Makes 20 cookies. Glaze with a cream cheese frosting, if desired, but not necessary.

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