Community Kitchen

Homemade Hot Chocolate

As the hustle and bustle of the holiday season is in full swing, take a moment to breathe…reflect on the past year…and appreciate the season for what it is, no matter what that looks like.

Enjoy the magic of spending time with family and friends, celebrating, laughing, relaxing and recharging. What better way to do that than treating you and your loved ones to a steaming mug of hot chocolate on a cold wintery day!

 

¾ cup white sugar, or to taste	3 ½ cups milk
⅓ cup unsweetened cocoa powder	¾ teaspoon vanilla extract
1 pinch salt	½ cup half-and-half cream
⅓ cup boiling water

 

Combine sugar, cocoa powder and salt in a saucepan. Add boiling water and whisk until smooth. Bring mixture to a simmer, stirring continuously to prevent scorching and cook for 2 minutes.

Stir in milk and heat until very hot without boiling. Remove from heat; add vanilla.

Add cream to each mug to help cool cocoa to drinking temperature then divide hot cocoa between 4 mugs. Serve hot and enjoy!

You can take it up a notch with traditional toppings like marshmallows, homemade whipped cream, or a drizzle of chocolate sauce. For a festive twist and subtle minty flavor, garnish each mug of hot cocoa with a candy cane. Adults may appreciate a shot of Irish cream, amaretto, or peppermint vodka.

Recipe provided by Hospitality Services, Saskatchewan Polytechnic

 

Cozy Mason Jar Soups to Chase Away the Autumn Chill

As summer draws to a close and the chilly days of autumn begin, it's the perfect time to prep some cozy and satisfying soups. Perfect for lunch at the office, job site or school, these healthy mason jar soup recipes will become a fast favourite with your entire family.

Spicy Chicken and Veggie Soup
Makes four servings.

Ingredients:

• 4 one litre Mason jars
• 2 chicken breasts, cooked and shredded
• 4 tsp Soy sauce or Tamari
• 4 tsp Sriracha or other hot sauce
• 4 tsp Lime juice
• 4 vegetable bouillon cubes
• 1/2 cup of each - julienned broccoli stems, carrots, bell peppers and green onions
• 1 lb packaged rice vermicelli noodles
• Sunflower sprouts or cilantro for garnish

Directions:

1.  To shred the chicken:
   • Boil the chicken breasts in a large pot of hot water for 12-15 minutes until the chicken is cooked through
   • Once cooled, shred the chicken with a fork.
2. Divide the shredded chicken into each mason jar evenly, then add 1 tsp of the soy sauce, lime juice and sriracha into each jar.
3. Layer in the veggies and drop a bouillon cube in each jar.
4. Finish by dividing the vermicelli noodles evenly among each ar and keep in fridge until it's time to eat.
5. Once you are ready to eat your soup, pour in boiling water to fill the jar and carefully sir the contents, making sure to fully dissolve the bouillon cube and saturate the noodles. 
6. Let the jar sit for five minutes.
7. Enjoy!

Prepared soup jars can be stored in the fridge for four to five days. For longer storage, cook the soup in each jar, let cool and freeze in the airtight mason jar for up to three months. 

The Perfect Holiday Turkey

The turkey is a tradition and centerpiece at many Thanksgiving dinner tables. Whether this is the first time you are preparing a turkey or the 20th time, Saskatchewan Polytechnic Culinary Arts program instructor Todd Clark provides us with some tips to make the perfect turkey. 

Sautéed Chicken with Tarragon and Fall Vegetables

Click for printable recipe

1 whole chicken, cut into 8 100 ml white wine 300 ml chicken stock Fresh tarragon, chopped 2 tbsp tomato paste 2 fresh tomatoes, seeded and chopped 2 onions, chopped 1 whole garlic bulb, cut in half 4 small carrots, cut into 2-inch pieces

1 large turnip, cut into large pieces 12 baby potatoes, whole or cut in half, depending on size 1 cup whipping cream (optional) Bay leaf Extra virgin olive oil Butter Salt Pepper

Procedure – all done in one pan! Serves 4. Season cut up chicken pieces with salt and pepper on sides. Heat olive oil in a large flat-bottomed pan and sear chicken skin side down first until browned on both sides. Remove from the pan and reserve. Add some butter to the pan and begin to cook the onions, carrots, and garlic for 5 minutes. Add the tomato paste and cook for 2 minutes. Pour in the white wine and deglaze the pan. Place the browned chicken pieces back in the pan on top of the cooked vegetables. Put the remaining tomatoes, turnips, and potatoes around the chicken pieces. Add the chicken stock, tarragon, and bay leaf and bring to a boil. Cover the pan with a lid and place in oven at 300° and cook for 20 minutes. Remove from oven, check to see the chicken is fully cooked. Then remove the chicken pieces and put pan on the stove top to finish the sauce. Add the whipping cream and allow the sauce to reduce gently. Finish the sauce with the butter and add some fresh chopped tarragon. Notes: you may require more white wine and chicken stock depending on the pot. The chicken should be half submerged in the cooking liquid. - Submitted Chef Todd Clark, Cook Apprentice Program, Saskatchewan Polytechnic

 

Zucchini Chocolate Bread

Click for printable recipe

Alumni fall recipe - great way to use up the garden zucchini

3 eggs ¾ cup vegetable oil 2 tsp vanilla 1 ½ cups sugar 3 cups grated zucchini 2 1/3 cups flour ½ cup cocoa

2 tsp baking soda 1 tsp cinnamon 1 tsp salt ½ tsp baking powder ½ cup chopped nuts ½ cup chocolate chips

Mix together eggs, oil, vanilla, sugar and zucchini. In a large bowl, mix flour, cocoa, baking soda, cinnamon, salt and baking powder. Stir in nuts and chocolate chips. Add zucchini mixture to dry ingredients. Bake in 2 greased loaf pans at 350° for 45 minutes. - Submitted by Patty N., Secretarial Science, Class of ‘85