Red River Cereal

The first time I prepared Red River Cereal was when I was a kitchen volunteer at Kensington Hospice. The cereal requires stove top cooking and it always added warmth to the building as it began to fill the room with the smell of cooking grains (kind of like baking bread) early in the morning. I recently picked up a box to make at home and finally tasted it. It has a nutty taste, gritty chew, is easily variable and very nutritious! This is one of my favourite version.

Ingredients (for 3 servings, divide by 3 for single serving)

• 1 cup Red River Cereal

• 3 cup water

• pinch of salt

• 1/3 cup milk (optional)

• 1 apple, cubed

• 1/2 cup frozen cubed mango

Steps

1. Add cereal, water and salt in a pan to boil. Stir occasionally.

2. Once boiled turn down and simmer for 15 to 20 minutes.

3. If desired add milk to lighten colour.

4. Add apple and frozen mango to the cereal.

5. Once boiled, remove from stove and serve.

I like changing the types of fresh and frozen fruits I add to this hot cereal, which adds flavour, texture and additional sweetness. This cereal is super versatile. You can also add any type of sweetener if you do not want to add fruit, or even eat it plain! I find the nutty and grittiness of this cereal makes it more palatable plain than oatmeal.

Homemade Chicken Tacos

Since I’ve been living on my own, I developed a whole new list of favourite ‘go-to’ meals. Homemade tacos are one of them and are super easy to make.

Ingredients

• 2-3 taco soft shells (per person)

• 1 chicken breast

• Your favourite spices (I used a jerk spice mix)

• 1/2 white onion

• 1 green onion

• 1 handful of cilantro

• 50 g cheese (cheddar)

• 1 avocado

• 1 lemon

• 1 Tbsp olive oil

• Salt & pepper (for seasoning)

Steps

1. Kitchen utensils needed: Frying pan, wooden spoon (or other stirring spoon), cutting boards, mixing bowl, knife, cheese grater.

2. Cut chicken breast into small bite-size pieces and season with your choice of spices in a bowl. I chose to use this new jerk spice mix.

3. On a clean (or separate) cutting board, slice up your favourite taco toppings. For this quick recipe, I chose onions and cilantro. Grate your choice of cheese.

4. If you are making an avocado spread (or guacamole), carefully cut your avocado and mix with white onion (finely chopped), cilantro (minced), lemon juice and salt.

5. In your frying pan, heat up 1 Tbsp of olive oil on medium-heat. when hot, add chicken and cook until brown (about 8 minutes). Stir often until fully cooked through.

6. If taco shells are frozen, heat up taco shells in the microwave for 15-20 seconds (adjust to your microwave!).

7. Place all ingredients on the table and enjoy! Self serve taco bar, complete.

Tip: I keep my avocado pits in my guacamole to keep it from turning brown. It usually never lasts that long anyways, but so far, it works!

Chicken Adobo + Pinakbet (Vegetable Stew) Recipe

Chicken Adobo is a Filipino dish that has many variations. It’s an easy recipe to learn and make when you’re limited for time. Pinakbet (or vegetable stew) is another family favourite. It is full of nutrients from all the vegetables and it can be a dish all on it’s own. The combination of adobo, pinakbet, and rice creates a well balanced meal.

Chicken Adobo

Ingredients

• 1 lb. chicken thighs (or combination with chicken legs)

• 1/2 cup soy sauce

• 1 cup vinegar

• 1 head garlic (peeled, smashed)

• 3-4 bay leaves

• 1 tsp Black peppercorn

• 1/2 Tbsp olive oil

• + whole grain of choice (I choose brown rice prepared in rice cooker)

Steps

1. Kitchen utensils needed: bowl (medium size), container with lid, measuring cup (liquid), measuring spoons, large frying pan, paper towel pieces.

2. Prepare chicken to be marinated. Remove skin from the chicken (optional) and pat chicken down with paper towel to dry (not optional) and place in the container.
   In a medium sized bowl, add soy sauce, vinegar, garlic, bay leaves and black peppercorn.
   Pour marinate over the chicken in the container and marinate for a few hours in the fridge.

3. On the stovetop, heat oil in the frying pan on medium-high heat. Once hot enough, place marinated chicken (skin down, if still on) in one layer.
   Pour marinate overtop of the chicken and cook for 15-20 minutes (covered). Flip chicken pieces and cook for an additional 5-10 minutes.

4. Turn stovetop off, remove frying pan from heat and serve chicken adobo.
   For a balanced meal, 1/4 plate chicken adobo can be added to 1/4 plate of brown rice, 1/2 plate of pinakbet - vegetable stew (recipe below).

Pinakbet (Vegetable Stew)

Ingredients

• 1 acorn squash (peeled)

• 2 cups green beans (or 1 small package or 300 g)

• 1 bitter melon

• 1 cup okra (or 1/2 small package or 150 g)

• 4-5 cigarillas (winged beans)

• 1 eggplant

• 1 onion

• 2 cloves garlic

• 1 Tbsp ginger (skin removed)

• 2 Tbsp olive oil

• Optional: protein source (1/24 package or 100 g mini shrimp)

Steps

1. Kitchen utensils needed: cutting board, knife, 5-6 bowls (or containers to separate cut veggies), measuring spoons, large wok, 2 wooden spoons (or stirring spoons).

2. Cut all vegetables into bite-sized pieces and separate into bowls or containers.

3. On the stovetop, heat oil in the large wok on medium-high heat.
   Add onion, stir for 2-3 minutes (translucent, not brown).
   Add garlic and ginger, combine.
   Add squash, combine and stir for 3-4 minutes.
   Add eggplant and green beans, combine.
   Add cigarillas (winged beans), bitter melon and okra, combine and mix well.
   Optional: add mini shrimp and combine.

4. Turn stovetop off, remove from heat and serve with your choice of whole grain.
   For a balanced meal, 1/2 plate of pinakbet can be added to 1/4 plate of brown rice, 1/2 plate of chicken adobo.
   
   

Minced Pork with Shitake Mushroom

A simple and quick dish with a few ingredients!

Ingredients:

• 10-15 dried shiitake mushrooms

• 1 lb of minced or shredded pork

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• dash of salt and pepper

Steps:

1. Soak mushrooms for 1 hour or until softened. Use only enough water to cover mushrooms.

2. Once softened, remove mushroom stems and slice mushrooms. Keep water.

3. Put the pork into a dish. Pour 2 tbsp water from shiitake mushroom and rest of seasoning onto pork. Mix well.

4. Add sliced shiitake mushrooms on top of pork

5. Set up a steamer with a rack. Add water and boil.

6. Once boiled, add dish into steamer, turn stove to medium heat.

7. Steam dish for 20 minutes to cook.

8. Serve hot, with rice.

Steamed eggplant with sesame sauce

The eggplant I used is the long and narrow one that is popular in Asian dishes. This eggplant has fewer seeds and the texture can be described as creamier when cooked.

The sesame paste in this dish can be replaced with peanut butter as well!

This dish can be eaten hot or cold, but I prefer it hot.

Ingredients:

• 2 eggplants – cut into thick strips

Sauce:

• 2 cloves garlic, minced

• 2 tbs oil

• 2 tbs Chinese sesame paste (not tahini)

• 2 tbs white vinegar

• 1 tbs light soy sauce (low sodium if available)

• Optional chili oil – to taste

Garnish

• 1 green onion thinly sliced

Steps:

1. Set up a steamer with a rack and boil water. Once boiled add plate of eggplant into steamer and turn to medium-heat.

2. Steam for 10 minutes.

3. While cooking eggplant add oil to pan and heat. Once heated add garlic to toast. Be careful not to burn garlic. Once toasted remove oil and garlic to a bowl.

4. Add the rest of the ingredients in the sauce to the bowl with oil and garlic and mix.

5. When eggplant is cooked, remove from steamer. If liquid collected in the dish, drain.

6. When ready to serve pour sauce over eggplant and garnish with green onions.