It’s super trendy to serve dinner in a dish! A large flat rimmed bowl is the perfect vessel to serve a stew, bouillabaisse or pasta for family and friends. Whether you are at the cottage, camping, or at home, ladle up some goodness into a bowl.
Chicken Tagine in a Bowl
- 2 lbs of skinless, boneless chicken breasts
- 2 cloves of garlic, minced
- 3 Tbsp of fresh parsley, chopped
- 1 tsp coriander
- ½ tsp cumin
- ½ tsp cinnamon
- 2 Tbsp olive oil plus 2 tsp olive oil
- 2 Tbsp fresh lemon juice
- 1 red onion, peeled and chopped
- 1 green and 1 red pepper, seeds removed, diced
- 1 can diced tomatoes
- 12 large green or black olives without pits, sliced in half
Topping: ½ cup SOUR SUPREME®
Add olive oil to a large heated skillet and cook chicken breasts until cooked through. Mix lemon juice together with spices and pour over chicken. Transfer to cutting board and cut into bite-size pieces. Place chicken on a plate and set aside. Add 2 tsp olive oil back into pan, add vegetables and cook and stir until vegetables soften. Add the can of tomatoes and cook 5 minutes to heat through. Add chicken back into the pot along with the olives and stir to heat through. Ladle into warm soup bowls. Top with SOUR SUPREME®
White “Chili”
This is the other chili—made with chicken and white beans for a different take on the traditional. Great for a quick meal anytime.
- 1 lb. Lean ground chicken
- 2 tsp olive oil
- 1 large red onion, peeled and finely chopped
- 1 yellow pepper, seeded and finely chopped
- 1 medium zucchini, peeled and chopped
- 1 tsp chili pepper
- 2 cups chicken broth
- 2- l6-oz can white beans
1 container of SOUR SUPREME®
In a large frying pan, add the olive oil to heat on medium. Add chicken and spices and using a wooden spoon. Break chicken into small pieces and cook until chicken is cooked through and somewhat browned. Add cut vegetables into pot. Cook over medium heat, stirring occasionally, for 10 minutes more. Add broth. Drain and rinse beans and add to pot. Cook over low heat for 25 minutes. Five minutes before serving, add 1 container of SOUR SUPREME®. Stir and heat for 5 minutes and ladle chili into bowls.
Steak Satay with Peanut Sauce Over Rice
- 2 cups your favourite rice cooked in a rice cooker or in a pot on the stove
- 1 ½ lb. Top sirloin steak
- 2 cloves garlic, minced
- 2 Tbsp fresh lime juice
- 1 ½ Tbsp fresh ginger, grated
- 2 tsp sesame oil
- 1 red and 1 green pepper, seeded and cut into 3 inch pieces
- BBQ skewers
Satay Sauce:
- 1 cup peanut butter
- ½ cup water
- 2 Tbsp soya sauce
- 1 Tbsp rice vinegar
- 1 clove garlic, minced
- ½ tsp fresh grated ginger
- 2 Tbsp honey
In a bowl, combine garlic, ginger, lime juice, sesame oil and stir.
On a cutting board, cut steak into bite size pieces. Place meat in a 9 x 13 glass baking dish or casserole. Pour satay mixture over meat and marinate for half an hour.
Using a rice cooker, measure and cook rice according to directions.
Thread meat on skewers, alternating with red and green pepper slices—divide onto four skewers. If using wooden skewers, pre-soak them in water in the sink for at least a half hour prior to using. Preheat BBQ and cook meat skewers about 8 minutes per side or until cooked to medium rare.
In a separate bowl, mix satay sauce ingredients together with a fork. Heat for five minutes in a microwave just prior to serving.
Spoon cooked rice into soup bowls. Top with one meat skewer per bowl and pour heated satay sauce over skewer and rice and serve hot.
