“Throw in sweet potato, frozen edamame
or any vegetables on hand to make sure
your kids get in their greens. It’s also a
great way to clear out the fridge,” says Tom
Filippou, executive chef for President’s
Choice cooking school. “Heat it up and put it
in a thermos so they can enjoy a warm and
hearty lunch at school.”
ASIAN DUMPLING AND
SQUASH SOUP
Chicken noodle soup is a staple from almost everyone’s childhood, but it’s about time this nourishing classic got a bit of an update.
Enter Asian Dumpling and Squash Soup, a fun, flavourful and easy-to-prepare meal that any child will love.
Prep time: 15 minutes I Cook time: 15 minutes I Serves: 4 I Ingredients:
INGREDIENTS
1 Tbsp. vegetable oil
1 pkg shiitake whole mushrooms,
stemmed and sliced
1 shallot, thinly sliced
2 cloves garlic, minced
1 Thai bird’s-eye pepper, halved
lengthwise
1 Tbsp. fresh ginger, minced and peeled
1 pkg PC ramen broth
8 frozen chicken and vegetable
potstickers
1 cup frozen diced butternut squash
2 cups lightly packed baby spinach
2 green onions, thinly sliced
1 tsp sesame seeds, toasted
DIRECTIONS
Heat oil in large saucepan over medium heat. Add
mushrooms, shallots, garlic, pepper and ginger.
Cook, stirring occasionally until softened; 4 to 5
minutes.
Add broth; bring to a boil. Add frozen dumplings
and frozen squash. Cook, stirring occasionally
until dumplings and squash are tender; about
5 minutes. Stir in spinach and cook until wilted;
about 1 minute. Discard pepper.
Divide among serving bowls. Sprinkle with green
onions and sesame seeds, dividing evenly.
Chef’s tip: Toast sesame seeds in a dry skillet over
medium heat, stirring often, until light golden and
fragrant; 2 to 3 minutes.
Nutritional information per serving: Calories 170,
fat 7 g (1 g of which is saturated), sodium 900 mg,
carbohydrates 23 g, fibre 1 g, sugars 5 g, protein
6 g.
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