Today’s delicious baguette is a whole grain recipe. Canada’s Food Guide recommends that about a 1/4 of our plate should be whole grains. Grains are made up of three parts, the Germ, the Bran & the Endosperm. Each part contains different and valuable nutrients to keep us healthy. White breads have the germ and bran removed. Does it make sense to take away two parts of the nutrition before eating it? We recommend eating whole grain breads to fuel your body with all three parts of nutrition from the grain. Try baking this French style of bread.
Yield: 1 baguette Preparation time: About 2 hours Baking time: About 45 minutes
Chana Masala is a popular Indian dish that is best eaten over rice or with our Project CHEF naan recipe. What makes this dish so special are the chickpeas. Chickpeas are a type of legume, that are high in protein. When combined with a grain, they make a complete protein that can be eaten as a substitute for meat protein. Besides that, they are delicious! Chickpeas are used all over the world. It’s the main ingredient in the Middle Eastern dish, hummus and it is also used extensively in Latin American cuisine.
Yield: 4 – 5 servings
Preparation Time: About 30 minutes
Cooking time: About 40 minutes
Naan a type of flatbread popular in Western & Southern parts of Asia. If you are new to baking, this is an easy recipe to develop your skills and learn about chemical leaveners such as baking powder. A warm and wet environment activates baking powder, creating a gas releasing chemical reaction. These gas bubbles are what make many baked goods rise. Have you ever cracked open a muffin and noticed tiny air pockets (or holes) inside? That’s the result of the baking powder doing it’s job.
Yield: 9 naan Preparation time: About 35 minutes Resting time: 1 to 1 ½ hours Cooking time: About 7 to 8 minutes
In Project CHEF, we love to serve our meals family-style. With this Fresh Fish Tacos recipe, everyone at your table will have the chance to assemble their very own taco. With plenty of options on the table, choose the ingredients you love. We highly recommend adding our Project CHEF Pico de Gallo when making these tacos at home.
Yield: 4 servings, 2 tacos each Preparation time: About 30 minutes Cooking time for fish: About 5 minutes a side (if about 2 to 3cm thick)
Vietnamese Spring Rolls are another favourite Project CHEF family-style meal. Your whole family can gather around and roll together. What will you put in your spring rolls? If you have been growing sprouts with us, this recipe is the perfect time to use them. Sprouts pack a punch of flavour, so be careful not to use too much. In this recipe, we sprinkled a little layer of pea sprouts, radish sprouts, and basil sprouts. See our Growing Microgreens Activity on how to grow your own sprouts at home.
In Project CHEF, we believe that a Chef is part Scientist. There is a lot of science in cooking. A simple favourite amongst many, this Critterless Caesar Salad recipe will teach you all about emulsification. To emulsify something means to combine two ingredients together that normally don’t mix. Some of you may already know that oil & water don’t mix well together, but when making this salad dressing you will do just that.
Originating from Italy, Calzones are like a folded pizza stuffed with all of your favourite ingredients. This version is a veggie calzone filled with fresh vegetables and herbs. Practice measuring wet and dry ingredients and develop the art of kneading dough with this recipe. Tasty Tip: If you made the Tuscan-Style Tomato Sauce, this is the perfect opportunity to bring some out and try as a dipping sauce.
Yield: 4 x 15cm calzone Preparation Time: About 2 hours Cooking Time: About 20 – 25 minutes
It’s not summer yet but here is something to get you prepared. Increase your vegetable intake with this delicious Vegetable Succotash. Don’t limit yourself to the vegetables listed in the ingredients list. Use what you have in your fridge or maybe add a new vegetable you haven’t tried before. The more colours the better!
Yield: 4-5 servings Preparation Time: about 35 minutes
We don’t like to waste anything at Project CHEF. That’s why we have this wonderful Chicken Stock recipe to use up leftover bones from roast chicken. Chicken stock can be used in a wide variety of recipes including soup, risotto and to cook rice or cous cous to name a few. Making your own stock is easy and affordable. You can use sad-looking vegetables from the crisper that may have been destined for waste and turn them into something great! Make a big batch and freeze it in smaller portions so that you always have some ready on hand for when a recipe calls for it.