quick meals Archives - Teri-Ann Carty

One Pan Creamy Orzo Chicken

Teri-Ann Carty — Fri, 06 Jun 2025 08:00:58 +0000

Home » quick meals

One Pan Creamy Orzo Chicken

Created by: Teri-Ann Carty

Dinner’s done—all in one pan. You're going to love this Creamy Chicken and Orzo made with mushrooms, greens, and Parmigiano for a rich and satisfying meal that’s ready in under an hour. Perfect for cozy weeknights and totally customizable.

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One Pan Creamy Chicken and Orzo

I don’t know about you, but one pan meals are where it’s at for me. I love chucking everything into a pot and walking away. Seriously, there is something so freeing about not being so precious when cooking. Sometimes we can take ourselves pretty damn seriously so when we have the option, go wild and make this no fuss meal! I’ve made countless one pan meals that don’t make it to the blog, but this one – I just had to share! I love using ground chicken. It’s a much more cost-effective cut of meat, and with the price of all things way up, this is your sign to use it more! You could use any ground meat for this recipe; however, I would suggest something extra lean.

This recipe is perfect for a weeknight family meal or meal prepping. You can put the whole pot in the middle of the table and have everyone serve themselves, or you can serve this as a main course for a fancier dinner party. Orzo is such a versatile pasta, and it seems to be all the rage. As with all of my recipes, feel free to swap out the ingredients for the ones your family and friends love. I adore rapini, but it’s not for everyone! You could make an easy swap for spinach for a milder taste. Same goes for the mushrooms, I love ’em, but they aren’t everyone’s cup of tea. My friend Nicole makes a wicked Marry Me version of creamy chicken orzo that is absolutely delicious!

Want to make this vegan or dairy free? Use coconut milk in place of the cream, and a dairy-free parmesan like this one from Violife. Make it vegan by swapping the meat for TVP, tofu or canned chickpeas! The options are endless. This recipe is rich, flavourful, and perfect for my belly! This creamy chicken ozro gives all the comfort of a risotto, but with none of the fuss!

What Is Orzo?

Orzo is a small, rice-shaped pasta that cooks quickly and absorbs flavour beautifully. Despite its appearance, it is in fact pasta and not rice. It’s traditionally made from semolina flour. Its shape makes it ideal for soups, salads, and creamy one-pan meals like this one. If you’ve never tried orzo pasta, this recipe is the perfect way to start!

One-Pan Creamy Chicken Orzo Ingredients

You only need a few key ingredients to make this one pan chicken and orzo dish:

Olive oil & chili flakes: For a hint of heat and flavourful base.
Yellow onion & garlic: Aromatics that form the heart of the dish.
Extra lean ground chicken: Adds protein and soaks up all the surrounding flavour. Substitute for any ground meat or vegan alternative you’d like.
Dried thyme: Brings a subtle herbal note.
Shiitake mushrooms: Meaty, earthy texture that complements the chicken.
Rapini: Bitter greens that balance the richness. You can also use kale, spinach or any other green instead of rapini.
Chicken broth: Use a good-quality chicken stock or bone broth for maximum flavour.
Orzo: Obviously! The pasta that brings this dish together.
10% cream: Adds richness and body to the sauce. You can also use heavy cream or coconut milk for a dairy free alternative.
Parmigiano Reggiano: Salty, nutty, and key to the creamy texture.
Butter: Stirred in at the end for added gloss and flavour.
Salt & cracked pepper: Always to taste.

How to Make Creamy Chicken and Orzo

This creamy chicken orzo recipe comes together easily in one pan:

Saute aromatics

Heat olive oil in a large, deep-sided pan. Add chili flakes and onion. Cook until softened, then stir in garlic.

Brown the chicken

Add ground chicken and break it up with a spatula. Cook until nearly done.

Add thyme, mushrooms, and rapini

Cook until mushrooms release their juices and the rapini wilts.

Simmer with broth and orzo

Pour in the chicken broth and orzo. Bring to a boil, cover, and simmer for 10–12 minutes, stirring often to prevent sticking.

Finish with cream, cheese, and butter

Stir in cream, butter, and half the Parmigiano. Taste, adjust seasoning, and stir in the rest of the cheese before serving. This easy creamy chicken orzo is best served immediately while hot and cheesy.

What to Serve with Creamy Chicken and Orzo

This creamy chicken and orzo is hearty enough to stand on its own, but it also pairs beautifully with a few simple sides. Try serving it with a crisp green salad dressed in a bright lemon vinaigrette to balance the richness of the dish. Roasted vegetables like red pepper or carrots add warmth and depth, while garlic bread or crusty sourdough is perfect for soaking up every last bit of the creamy sauce.

Why You Will Love This Creamy Chicken Orzo Recipe

This isn’t your average chicken orzo pasta. This recipe delivers everything you want in a comfort dish—it’s one pot, which means minimal cleanup, and it’s rich and creamy without feeling too heavy. It’s also packed with protein and vegetables, making it as nourishing as it is satisfying. One of the things I love the most about this recipe is its versatility. Switch up any of the staples, such as the protein, vegetables or dairy products and make it your own. You can totally use whatever you have on hand, and cook time is a breeze. Ready in under an hour, this orzo recipe is perfect for busy weeknights or relaxed weekend dinners.

Creamy Orzo Chicken FAQ

Can Chicken Orzo Be Frozen? Yes! This dish freezes well. Cool completely before transferring to a sealed container. Freeze for up to 2 months. Reheat gently on the stovetop with a splash of broth or water to loosen it up.

What Type of Orzo to Use: Stick with regular orzo pasta made from durum wheat for the best texture. Whole wheat orzo also works well. Avoid overcooking to maintain a pleasant bite, similar to al dente.

What Kind of Chicken to Use: This recipe uses extra lean ground chicken for quick, even cooking and full flavour. You can easily substitute with diced chicken breast, boneless, skinless chicken thighs, ground turkey or even cooked chickpeas for a vegetarian version.

Can This Recipe Be Made Dairy-Free? Absolutely. To make a dairy-free chicken and orzo, replace the cream with coconut milk and use a plant-based Parmesan or nutritional yeast. Omit the butter or use a vegan alternative.

Is Orzo Gluten-Free? Traditional orzo is made from wheat, so it is not gluten-free. However, several brands offer gluten-free orzo alternatives made from rice or corn. Be sure to adjust cook time and stir frequently.

How do I keep orzo from sticking to the pan? Stir frequently during cooking and make sure the pan stays covered to trap moisture.

Did you make this recipe?

Don’t forget to leave a rating and review below and try these recipes next:

Creamy Pesto Chicken Pasta

High Protein Mediterranean Pasta Salad

Burrata Turkey Bolognese Pasta

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

One Pan Creamy Orzo Chicken

Course Main Course

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 791kcal

Author Teri-Ann Carty

Equipment

large deep-sided pan or dutch oven, stove top
chefs knife

Ingredients

2 tbsp olive oil
1 pinch chili flakes
½ yellow onion diced
3 small garlic cloves minced
1 pound extra lean ground chicken*
1 tsp dried thyme
4 cups shiitake mushrooms sliced
4 cups rapini roughly chopped
2 cups chicken broth
1 cup 10% cream
1 cup orzo
1-2 tbsp butter
1 cup parmigiano reggiano
sea salt to taste
cracked pepper to taste

US Customary - Metric

Instructions

Heat a large deep-sided pan with olive oil.
Add chili flakes and onion. Saute onion until it starts to soften.
Add ground chicken. Use your spatula to break up the chicken. Once chicken is almost cooked through, add in minced garlic. Cook for 1 more minute before adding dried thyme.
Add mushrooms, tossing to coat. Once mushrooms start to soften, add chopped rapini. Season well with salt and pepper.
Stir in chicken broth and orzo. Bring mixture to a boil and cover with a lid. Cook for 10-12 minutes, stirring frequently so the orzo doesn't stick to the bottom of the pan.
Once orzo is cooked through, stir in cream and half of the Parmigiano.
Stir in butter.
Check for seasoning and add in remaining cheese.
Serve immediately and enjoy.

Notes

*This recipe would be great with shrimp, cubed chicken, chickpeas, ground turkey, or extra lean ground beef.

Nutrition

The post One Pan Creamy Orzo Chicken appeared first on Teri-Ann Carty.

One Pan Creamy Dijon Chicken and Potatoes

Teri-Ann Carty — Fri, 20 Dec 2024 09:00:46 +0000

Home » quick meals

One Pan Creamy Dijon Chicken and Potatoes

Created by: Teri-Ann Carty

This One Pan Creamy Dijon Chicken and Potatoes dish is like no other! Featuring creamy Dijon mustard chicken and potatoes all in one pan. Juicy, boneless skinless chicken breasts are pan-seared and baked with buttery mini potatoes, then smothered in a rich and tangy Dijon cream sauce. Ready in just 30 minutes, this recipe is perfect for holiday dinners, intimate date nights, or quick weeknight meals.

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Creamy Dijon Mustard Chicken

I’m hosting a Christmas dinner this year for my friends and this is absolutely what I will be making. This easy 30 minute meal will impress your loved ones and have them begging you for the recipe. Christmas is looking very different for me this year; newly separated and on my own for the first time in as long as I can remember. It hasn’t been easy but things are starting to look brighter and making new holiday traditions is soothing my soul. I’m beyond excited to have some friends staying with me through the holidays and then we and a few others are off to Costa Rica for my January yoga retreat! Life sure knows how to pack a punch but your girl is still standing and gaining strength daily.

Onto the food! Earlier this year I was in Paris; the land of cream sauce and indulgence! As I ate my way around the city I found a dish that I got easily obsessed with – this is my version. One of my favourite savoury ingredients is mustard and Maille Canada is the best of the best in my opinion. They have so many amazing products including gherkins, dijon mayonnaise and several different types of mustard. Besides providing Canadians with recipe inspiration, Maille is also bringing the contest The 12 Days of Maille, where Canadians will be able to enter for a chance to win 12 foodie gifts, including high-end cookware from Le Creuset and All-Clad, a knife set from Henckels, a Kitchen Aid mixer and much more! The contest is set to go live on December 12, with a new foodie gift revealed each day until Christmas. All this will be available on Maille’s website: for English, for French.

I digress once more! For this recipe I went for their classic Dijon and boy, is it spectacular. This dish looks and sounds fancy but it really is anything but. It takes approximately 30 minutes to make from start to finish and will wow your dinner date. Next time I make this I am going to make it with my creamy mashed potato with parsnip for an ampted up holiday vibe! You can truly pair anything with this Dijon chicken and that’s what makes this recipe so great!

Ingredients for Creamy Dijon Chicken

Boneless Skinless Chicken Breasts: Juicy and tender, they’re perfect for soaking up the creamy Dijon sauce.
Dried Thyme: Adds earthy, herby notes that pair beautifully with the mustard.
Sea Salt and Black Pepper: Seasoning the chicken properly enhances every bite.
Butter: Provides richness and helps achieve a golden sear on the chicken.
Olive Oil: Prevents the butter from burning and keeps the chicken and potatoes perfectly browned.
Mini Potatoes: Creamy and tender, they’re the perfect companion to the chicken. Cut larger ones in half for even cooking.
Green Beans: Fresh and vibrant, they balance the richness of the dish.

Dijon Cream Sauce Ingredients

Butter: Forms the base of the sauce and adds velvety richness.
Garlic: Adds a punch of savory flavor to the creamy Dijon sauce.
Maille Dijon Mustard: The star of the show—tangy, bold, and absolutely delicious.
10% Cream: This creates a luscious, silky sauce that clings perfectly to the chicken and potatoes.
Bone Broth: Adds depth to the sauce while keeping it light. Use chicken broth if preferred.
Salt and Black Pepper: Adjust to taste to balance the flavors.

Can I Substitute Yellow Mustard for Dijon Mustard?

While yellow mustard can work in a pinch, Dijon mustard has a more complex, tangy flavor that truly makes this dish shine. If you want an authentic creamy Dijon chicken, I highly recommend sticking with Maille Dijon mustard.

How to Make This Creamy Dijon Chicken and Potato One-Pot Dish

Prep the Chicken Breasts

Pat the skinless chicken breasts dry with paper towels and season with olive oil, dried thyme, salt, and black pepper.

Pan-Fry the Chicken

Heat butter and olive oil in a large cast iron skillet. Sear the chicken breasts for about 5 minutes per side until golden brown. Remove and set aside.

Make the Dijon Sauce

In the same skillet, add butter and minced garlic. Cook until fragrant, then whisk in the Dijon mustard, cream, and bone broth. Let the sauce simmer gently for a minute.

Bake Everything to Perfection

Nestle the chicken breasts and pre-boiled potatoes into the skillet, spooning sauce over them. Bake at 375°F for 15-20 minutes, or until the chicken is fully cooked and the potatoes are tender.

What to Serve with Creamy Dijon Chicken

Mashed Potatoes: Creamy mashed potatoes with parsnip (like this recipe) soak up all the luscious sauce.
Garlicky Green Beans: Fresh green beans tossed with olive oil, garlic, and salt complement the richness of the dish.
Crusty Bread: Perfect for scooping up every last drop of the creamy Dijon sauce.

Ways to Customize This Recipe

This creamy Dijon chicken recipe is incredibly versatile, making it easy to adapt to your preferences or pantry staples. If you prefer dark meat, swap the boneless skinless chicken breasts for chicken thighs for an even juicier result. You can also experiment with vegetables—try adding asparagus, Brussels sprouts, or baby carrots for a colorful and nutritious twist.

For a heartier dish, serve this chicken Dijon with creamy mashed potatoes, scalloped potatoes, or even French fries for a bistro-inspired meal. If you’re not a fan of potatoes, swap them for rice, quinoa, or a simple crusty bread to soak up all that luscious Dijon sauce. Not a fan of chicken? This recipe works beautifully with pork chops, salmon, or even tofu for a plant-based option. Finally, for extra indulgence, stir in a little Parmesan cheese or a splash of white wine to the Dijon cream sauce. It’s a simple way to elevate the flavor and make this dish even more special.

Why You’ll Enjoy This One Pan Creamy Dijon Chicken

There’s so much to love about this one-pan creamy Dijon chicken. First, it’s a quick and easy recipe that comes together in just 30 minutes, making it ideal for busy weeknights or special holiday dinners. Even though this recipe is easy to make and comes together quickly it tastes and looks like luxury. It’s the kind of meal that tastes like it came from a fancy French bistro—without the complicated steps. The combination of Dijon mustard, cream, and garlic creates a rich and balanced flavor that’s sure to impress your dinner guests. Plus, this recipe uses only one skillet, which means minimal cleanup and more time to relax and enjoy your meal!

Tips for Making This Creamy Dijon Mustard Chicken

Use a Cast Iron Skillet: A cast iron pan retains heat evenly and helps develop a golden crust on the chicken.
Don’t Overcook the Chicken: Sear the chicken first, and finish it gently in the oven to keep it juicy and tender.
Whisk the Sauce Well: Fully combine the Dijon mustard and cream for a smooth, velvety texture.
Customize the Veggies: Swap green beans for asparagus or Brussels sprouts if you prefer.

Did you try this recipe?

Don’t forget to leave a rating and review! Looking for more cozy dinner inspiration? Try these next:

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

One Pan Creamy Dijon Chicken and Potatoes

Course Main Course

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 989kcal

Author Teri-Ann Carty

Equipment

cast iron
oven, stovetop

Ingredients

2 chicken breasts pat dry
1 tsp dried thyme
sea salt
cracked pepper
2 tbsp butter
2 tbsp olive oil
½ pound mini potatoes cut in half if they are big
2 handfuls green beans trimmed

Dijon Cream Sauce Ingredients

1 tbsp butter
1 clove garlic finely minced
¼ cup Maille Dijon Mustard
¾ cup 10% cream
¾ cup bone broth
salt and pepper to taste

US Customary - Metric

Instructions

Preheat oven to 375 degrees.
Add potatoes to a small pot and cover with water. Bring the potatoes to a boil for 7 minutes. Drain and add to a large bowl.
Add chicken breasts to the potatoes. Season with olive oil, dried thyme, salt and pepper. Toss to combine.
Preheat a large cast iron pan over medium high heat. Add 2 tbsp of butter and 1 tbsp of olive oil.
Once butter starts to sizzle add chicken breasts on one side of the pan and potatoes to the other.
Cook for 5 minutes per side until chicken is golden brown.
Place potatoes and chicken in a bowl and cover to keep warm.
Add butter and garlic to the same pan and cook for approximately 1 minute until fragrant.
Add remaining sauce ingredients and whisk to combine.
Nestle chicken and potatoes into the pan. Use a spoon to coat potatoes and chicken to ensure they don’t dry out.
Place pan in the oven. Bake for 15-20 minutes until chicken is cooked through and potatoes are tender.
Serve with garlicky green beans and loads of sauce!

Notes

Not a fan of chicken? Choose your favourite protein and get cooking!

Click here to grab your Maille Dijon Mustard!

Nutrition

The post One Pan Creamy Dijon Chicken and Potatoes appeared first on Teri-Ann Carty.

High Protein Cottage Cheese Wrap and Tuna Salad

Teri-Ann Carty — Mon, 17 Jun 2024 08:00:40 +0000

Home » quick meals

High Protein Cottage Cheese Wrap and Tuna Salad

Created by: Teri-Ann Carty

High Protein Cottage Cheese Wrap and Tuna Salad is a quick, nutritious meal that's perfect for breakfast or lunch. Follow the recipe as I've made it or customize with your favorite ingredients. It's gluten free, packed with protein and is an amazing post workout option!

This post may contain affiliate links

High Protein Tuna Salad Cottage Cheese Wrap

Looking for a nutritious and delicious meal that’s quick to make, high in protein, and low in carbs? Introducing my High Protein Tuna Salad Cottage Cheese Wrap! This wrap is not only packed with protein but also incredibly versatile, allowing you to customize the ingredients to suit your taste. It’s perfect for a light but nutritional lunch or breakfast and an amazing option for post-workout recovery. Recently, this trend has been lighting up my socials, and it’s easy to see why. With approximately 25 grams of protein per cup of cottage cheese and 12 grams from two eggs, this wrap kept both me and the mister full for hours. I’m already thinking about my next variation—perhaps with sun-dried tomatoes! Let me know in the comments if you like that idea.

One of my favorite ways to enjoy this wrap is with a delicious tuna salad. Tuna salad has always been a go-to lunch for me because it’s easy to make and you can tweak it each time for variety. Lately, I’ve started using high-protein Greek yogurt instead of mayonnaise, and not only do I not miss the mayo – I also think it tastes better! This meal is perfect for anyone looking to increase their protein intake while enjoying a tasty and satisfying dish. Protein is all the rage these days, isn’t it? Let’s get rolling!

Ingredients for High Protein Tuna Salad

Tuna (in water): Never underestimate canned tuna! It’s a fantastic source of lean protein, providing about 20 grams of protein per 3-ounce serving; it’s rich in omega-3 fatty acids, which are essential for heart health and honestly, it’s just so easy to work with. Choosing Tuna packed in water rather than oil helps keep the calorie count lower, making it a great choice for a healthy, high-protein meal. The water is also a great gift to your kitties if you have
Greek Yogurt: Greek Yogurt is my high-protein substitute for mayonnaise, offering around 10 grams of protein per half-cup. It also adds a creamy texture and tangy flavor to the Tuna Salad. Additionally, Greek Yogurt contains probiotics, which support digestive health and boost the immune system.
Green Onion: Green Onions add a mild, fresh onion flavor to the salad without overpowering it. They are low in calories and provide a small amount of vitamins A and C, which are important for immune function and skin health. The green tops also add a nice pop of colour to the dish.
Dill Pickle: With a slightly sour and tangy taste; dill Pickles bring a crunchy element to the salad that complements the other ingredients nicely.
Celery: Adds an additional refreshing crunch with a subtle, slightly peppery flavor. It’s very low in calories and a good source of fibre, which helps with digestion. Celery also contains antioxidants and vitamins like A, K, and C, making it a nutritious addition to the recipe.
Mustard: Adds a sharp, tangy flavor to the Tuna Salad, enhancing the overall taste. It’s low in calories and fat, making it a healthy flavor booster. Mustard seeds are also rich in antioxidants and may have anti-inflammatory properties.
Salt and Pepper: These essential seasonings bring out the flavors of all the ingredients in the Tuna Salad. Salt enhances the overall taste, while Pepper adds a hint of heat and complexity. Using them in moderation is key to achieving a well-balanced dish.

Ingredients for High Protein Viral Cottage Cheese Wrap

Cottage Cheese: The main ingredient to these wraps; cottage cheese is an excellent source of protein, providing about 25 grams per cup. It’s also low in fat and carbohydrates, making it a great choice for a high-protein, low-carb diet.
Eggs: Eggs are another powerhouse of protein, with two eggs providing around 12 grams. They are also rich in essential nutrients like choline, which supports brain health, and lutein, which is good for eye health. The combination of Eggs and Cottage Cheese in this wrap ensures a substantial protein boost.
Garlic Powder, Onion Powder, and Paprika: These spices add depth and flavour to the wrap without adding extra calories or carbs. Garlic Powder and Onion Powder provide a savoury, aromatic base, while Paprika adds a hint of smokiness and colour. These spices also contain antioxidants that support overall health.
Dried Oregano: Oregano is a flavorful herb that brings a touch of Mediterranean flair to the wrap. It’s rich in antioxidants and has antibacterial properties. Oregano also contains vitamins A, C, and K, contributing to its nutritional benefits.
Salt and Cracked Pepper: A small amount of salt helps to balance the flavours, while cracked pepper adds subtle heat and complexity.

Optional Additional Ingredients

Avocado: Added for its healthy fats, fibre, additional protein and creamy texture. It’s rich in monounsaturated fats, which are good for heart health and provides vitamins like E, C, and several B vitamins. Avocado is optional but always welcome!
Microgreens or Arugula: These greens add a fresh, peppery taste and a satisfying crunch to the wrap. They are packed with vitamins, minerals, and antioxidants, making them a highly nutritious choice. Microgreens and Arugula are particularly rich in vitamins A, C, and K, and contribute to overall health and wellness.

How to Make The Cottage Cheese Wrap

Preheat your oven to 350°F. Line a baking sheet with parchment paper and grease it well to prevent sticking. Add all the cottage cheese wrap ingredients to a blender and blend until smooth.This is the blender that I use and I kid you not, everything always comes out super smooth. Pour the mixture onto the parchment and spread evenly. Bake in the preheated oven for 40-45 minutes until the wrap is set and lightly golden.

How to Make High Protein Tuna Salad

While the cottage cheese wrap is baking, drain the water from the tuna and add it to a bowl. If your tuna is chunky, break it up with a fork. Add the remaining tuna salad ingredients – Greek yogurt, green onion, dill pickle, celery, mustard, salt, and pepper—and stir to combine. Adjust the amount of Greek yogurt or mustard to your liking and season to taste.

Once your cottage cheese wrap is finished baking you can let it cool for a few moments before handling. Smash your half avocado directly on the wrap, add your greens on top and then add your tuna salad. Try to keep all items contained to one part of the wrap as your next step will be to roll them (length-wise) and then cut it in half! It’s THAT simple, all you’ve gotta do now is enjoy and do a little happy food dance!

Ways to Customize Your Cottage Cheese Wrap

One of the best things about this wrap is how customizable it is. You can add your favourite fillings to suit your taste and nutritional needs. Try adding smashed avocado for healthy fats, microgreens or arugula for a fresh crunch, or even some sun-dried tomatoes for a burst of flavor. The possibilities are endless, so get creative and make this wrap your own! If you have an idea for a cottage cheese wrap variation comment it below and I’ll make it happen!

Why You’re Going to Love This Meal

This Cottage Cheese Wrap is a game-changer because it’s high in protein, low in carbs, and incredibly easy to make. The combination of cottage cheese and eggs provides a solid protein base that will keep you full and satisfied. It’s perfect for busy days when you need a nutritious meal that doesn’t compromise on taste and will keep you satiated for hours. It’s also an incredibly versatile option that can be enjoyed for breakfast, lunch, or even as a post-workout snack.

Tips and Tricks for Perfect Wraps

Ensure your wraps turn out perfect every time, make sure to grease your parchment paper well to prevent sticking.
Blend the cottage cheese mixture until it’s completely smooth for the best texture.
When baking, keep an eye on the wrap to prevent overcooking; it should be set and slightly golden.

Other High Protein Meals to Try!

If you love this Cottage Cheese Wrap, you’ll definitely want to try some of my other high-protein recipes.

High Protein Mediterranean Pasta Salad

High Protein Beef and Rice Bowl

Protein French Toast

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Cottage Cheese Wrap and Tuna Salad

Course Dinner, Lunch, Main Course

Cuisine Canadian

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 357kcal

Author Teri-Ann Carty

Equipment

cookie sheet, parchment paper, oven, blender

Ingredients

Tuna Salad Ingredients

1 can tuna in water my cats get the water!
¼ cup Greek yogurt more if you desire
1 green onion sliced
1 dill pickle small dice
1 celery stalk small dice
1 tbsp mustard
salt and pepper

Cottage Cheese Wrap Ingredients

1 cup cottage cheese
2 eggs
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp paprika
½ tsp oregano dried
¼ tsp salt and cracked pepper

Optional Additional Ingredients

½ avocado smashed
1 handful micro greens or arugula

US Customary - Metric

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper. Grease well to prevent sticking.
Blend cottage cheese wrap ingredients until smooth. Pour onto parchment and spread evenly. Bake for 40-45 minutes.
While the wrap is baking, drain tuna and add to a bowl. Break up with a fork if chunky. Add remaining tuna salad ingredients and stir to combine. Season to taste.
Once the wrap is baked, optionally add smashed avocado and tuna salad. Roll, cut in half, and enjoy!

Nutrition

The post High Protein Cottage Cheese Wrap and Tuna Salad appeared first on Teri-Ann Carty.

Bruschetta Pasta Salad

Teri-Ann Carty — Fri, 14 Jun 2024 08:00:09 +0000

Home » quick meals

Bruschetta Pasta Salad

Created by: Teri-Ann Carty

Pasta salad but make it super simple! This Bruschetta Pasta Salad is the perfect dish to make for your next cookout, BBQ, or backyard bash. It comes together in under 20 minutes, so it works like a charm if you're crushed for time. Summer is meant to be spent outdoors and not stuck in your kitchen! The white balsamic in this dressing is so lovely and complements the other ingredients perfectly!

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Bruschetta Pasta Salad: A Summer Staple

Summertime calls for easy, breezy recipes that let you spend more time enjoying the sunshine and less time in the kitchen. That’s why this 20 minute Bruschetta Pasta Salad is the perfect option if you’re craving a vibrant, fresh, and super simple dish. It’s perfect for any cookout, BBQ, or backyard bash as it serves 4 or more and takes little to no effort to make! I’m all about making healthy choices without compromising flavor and this cold pasta salad is no exception. The high-protein Chickapea pasta gives it a nutritious boost, and the texture is absolutely fantastic. You can check out my favorite Chickapea pasta here.

What sets this salad apart is the delightful white balsamic dressing. It’s light, tangy, and elevates the dish to a whole new level. While you could use red wine or regular balsamic vinegar, I truly recommend getting your hands on white balsamic for that extra special touch. It pairs beautifully with cherry tomatoes, fresh basil, and creamy mini bocconcini cheese, creating a flavor explosion in every bite. Get ready to wow your guests and make this Bruschetta Pasta Salad!

Bruschetta Pasta Salad Ingredients

Vinaigrette Ingredients

Shallot: This small, bulb-shaped onion has a more delicate and sweet flavour than regular onions. Its finely minced form blends seamlessly into the vinaigrette, providing subtle undertones that enhance the overall taste without overpowering the dressing.
Garlic: Known for its strong and distinctive flavor, garlic is a key ingredient in many dressings. When minced, the flavor infuses the vinaigrette and complements the sweetness of the shallots.
Dried Oregano: A staple in Mediterranean cooking, dried oregano has a warm, slightly bitter taste that adds depth and complexity to the vinaigrette.
White Balsamic Vinegar: The ingredient that sets this vinaigrette aside from others! I use this white balsamic vinegar and it’s absolutely delicious! This vinegar offers a lighter, slightly sweet alternative to traditional dark balsamic vinegar. Its delicate acidity enhances the vinaigrette without being overpowering, adding a subtle sweetness and a crisp, tangy finish that brightens the entire dish.
Olive Oil: Extra virgin olive oil is the backbone of the vinaigrette, providing a rich, smooth texture that helps emulsify the other ingredients. Its fruity and slightly peppery notes add depth to the flavor profile, making the dressing silky and luxurious.
Sea Salt and Cracked Pepper: These essential seasonings enhance all the other flavors in the vinaigrette. Sea salt provides a pure, clean saltiness, while cracked pepper adds a hint of heat and complexity, balancing the sweetness and acidity.
Chili Flakes: Just a pinch of chili flakes adds subtle heat to the vinaigrette, creating a more dynamic and exciting flavor profile.

For the pasta salad:

Gluten-Free Fusilli: This spiral-shaped pasta is perfect for holding onto the vinaigrette and other ingredients. I used Chickapea and its texture and flavor are AMAZING. Usually, I am not a fan of high protein pasta because they don’t hold up well but I am pleasantly surprised with this one! It’s made from chickpeas and takes the nutritional value of this pasta salad to a new high. It’s the perfect gluten-free option for this dish.
Mini Bocconcini Cheese: These small, ball-shaped mozzarella cheeses are mild, creamy, and slightly tangy. They add a soft, luscious texture to the salad, creating delightful pockets of creamy flavor that pair well with the fresh vegetables and vinaigrette.
Cherry Tomatoes: Bursting with sweetness and juiciness, cherry tomatoes are a vibrant addition to the salad. Their bright red colour and refreshing taste bring a burst of freshness, balancing the creaminess of the cheese and the heartiness of the pasta.
Basil Leaves: Fresh basil leaves release a fragrant aroma and a slightly sweet, peppery flavor. This herb is a classic in Italian cuisine, adding a fresh, green element that enhances the overall taste and aroma of the salad.
Baby Spinach: Tender and nutrient-rich, baby spinach leaves add a mild, slightly earthy flavor and a vibrant green color to the salad. They provide essential vitamins and minerals, making the salad more nutritious and balanced.
Butter Beans: I love butter beans, and if you’ve been around long enough you will know that! Butter beans are also known as lima beans but you can honestly use whatever soft and buttery bean you have on hand. These babies are packed with protein and add a hearty texture and a slightly nutty flavor, making the salad more filling and satisfying.
Sea Salt and Cracked Pepper: Rounding the overall flavor of this pasta salad, use these two ingredients as your taste permits!

What’s in Bruschetta Pasta Salad?

This Bruschetta Pasta Salad combines all the classic flavors of traditional bruschetta with the heartiness of pasta salad. Fresh basil, cherry tomatoes, and mini bocconcini cheese are tossed with gluten-free fusilli and a white balsamic vinaigrette. The addition of baby spinach and butter beans adds extra nutrients and texture, making this a filling and delicious dish.

What Kind of Pasta to Use

For this Bruschetta Pasta Salad, I recommend using this Gluten-Free Fusilli from Chickapea. Its high-protein content makes it an excellent choice for those looking to add more protein to their diet without resorting to meat or fish. The texture and flavor of this pasta complement the other ingredients perfectly. If you don’t have this pasta on hand, I suggest using any noodle that has some texture so it can capture all the goodies in this salad!

How To Make Bruschetta Pasta Salad

Start by preparing the vinaigrette. In a small bowl, whisk together finely minced shallot and garlic, dried oregano, white balsamic vinegar, olive oil, sea salt, cracked pepper, and a pinch of chili flakes until well combined. Put this aside until it’s time to combine everything.

Next, cook the gluten-free fusilli according to the package instructions. Once cooked, drain the pasta and let it cool. In a large bowl, combine the cooled pasta with halved cherry tomatoes, mini bocconcini cheese, and rinsed butter beans. Toss these ingredients together to evenly distribute them.

Finally, add baby spinach, chiffonade basil leaves, and Parmigiano cheese to the bowl. Toss the salad again to mix in the greens and cheese. Pour the prepared vinaigrette over the pasta salad, and season with additional sea salt and cracked pepper to taste. Allow the salad to rest for a bit before serving, as the flavors will meld and improve with time.

Make-Ahead Tips for Bruschetta Pasta Salad

This Bruschetta Pasta Salad is perfect for making ahead. Prepare the salad as directed and store it in an airtight container in the refrigerator. The flavors will continue to develop, making it even more delicious the next day. Just give it a good toss before serving. I’ve made this salad as a meal prep previously and it is such a great solution because it doesn’t need to be heated up and arguably taste better after it’s had some time to sit.

What to Serve with Bruschetta Pasta

Bruschetta Pasta Salad pairs well with grilled meats, fish, crispy tofu or even as a standalone main course. It’s a versatile dish that complements a variety of summer favorites. Serve it with grilled chicken, steak, or fish for a complete meal, or enjoy it on its own as a light and refreshing lunch.

Why You’re Going to Love This Cold Pasta Salad

You’re going to fall head over heels for this Bruschetta Pasta Salad because it checks all the boxes for a perfect summer dish. It’s incredibly easy to make, coming together in under 20 minutes, which means less time in the kitchen and more time enjoying the sun. The combination of high-protein Chickapea pasta, juicy cherry tomatoes, fresh basil, and creamy mini bocconcini cheese makes every bite a burst of flavor and nutrition. The white balsamic vinaigrette adds a tangy, sophisticated touch that elevates the whole dish. It’s versatile enough to be served as a main dish, side dish, or even a light lunch and is always impressive!

Other Amazing Summer Dishes to Try

Summer is all about fresh, vibrant flavors, and there are plenty of other amazing dishes you should try to make the most of the season. If you liked this recipe don’t forget to leave a comment and rate below. Check out these recipes before you go!

High Protein Mediterranean Pasta Salad

Both Things Can Be True Salad

BBQ Tofu Salad

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Bruschetta Pasta Salad

Course Main Course, Salad

Cuisine Canadian, Italian

Prep Time 20

Total Time 20

Servings

Calories 562kcal

Author Teri-Ann Carty

Equipment

stovetop
pot
big bowl

Ingredients

Vinaigrette Ingredients

1 shallot finely minced
2 garlic cloves minced
1 tsp dried oregano
3 tbsp white balsamic vinegar
4 tbsp olive oil
sea salt and cracked pepper
1 pinch chili flakes

Pasta Salad Ingredients

227 grams gluten free fusilli
200 grams mini bocconcini cheese drained
3 cups cherry tomatoes halved
7-8 basil leaves chiffonade
4 cups baby spinach
1 can butter beans drained and rinsed
sea salt and cracked pepper
Parmigiano cheese

US Customary - Metric

Instructions

Whisk vinaigrette ingredients into a small bowl.
Add cooked pasta, tomatoes, mini bocconcini and butter beans into a large bowl and toss to combine.
Add spinach, basil and parmigiano and toss again.
Pour over dressing and season with salt and cracked pepper.
Set aside to rest until ready to eat. The longer it sits, the better.

Nutrition

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Easy Chicken Alfredo with Prosciutto

Teri-Ann Carty — Fri, 08 Mar 2024 09:00:55 +0000

Home » quick meals

Easy Chicken Alfredo with Prosciutto

Created by: Teri-Ann Carty

Dive into the comforting embrace of this delicious Chicken Alfredo. This gluten-free, high-protein Creamy Alfredo is adorned with a creamy sauce, crispy prosciutto and all the right amounts of garlic and cheese! Brightened with a dash of prosecco and enriched with vibrant peas and baby spinach, this dish offers a nourishing, satisfying meal that's ideal for a cozy night in or a fuss-free impressive dinner.

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Before granola became my signature, pasta ruled my kitchen. Following a recent IG poll for more savory dishes, I’m excited to share a recipe that combines classic Italian flavours with a touch of innovation: Chicken & Prosciutto Alfredo. This dish offers a creamy, satisfying experience that’s bound to become a staple in your home.

Ingredients for Chicken Alfredo

Short noodle pasta: I used penne for my dish but I love short pasta for Alfredo sauce as their nooks and crannies catch and hold the sauce. The texture of short noodles also complements the chunks of chicken and prosciutto, creating a balanced dish. I always go with a gluten-free pasta; my favourite is Rummo
Boneless skinless chicken breasts: Chicken breasts are a lean protein choice that adds substance to the dish without overwhelming the flavours of the sauce.
Prosciutto: The addition of Prosciutto in this recipe takes it to another level for me! It adds a salty, umami depth to the Alfredo.
Butter: A key ingredient for making the creamy Alfredo sauce.
Onion: Adds a foundational layer of flavour to the sauce, offering a slight sweetness that balances the savoury elements of the dish.
Garlic: Infusing the sauce with its distinctive taste; garlic is always a wonderful addition to any pasta dish! garlic powder would be a suitable substitute.
Cremini mushrooms: Any mushrooms will do but I love cremini in pasta because they are not overly flavourful with a complimentary texture.
Prosecco: Adding prosecco introduces acidity and a hint of sweetness, deglazing the pan and lifting the flavors of the sauce. I used an alcohol free option called Nozeco
Frozen peas: Peas offer a pop of color and a sweet, fresh flavor that lightens the dish, balancing the richness of the Alfredo sauce.
Baby spinach: Spinach adds nutrition, color, and a subtle earthiness, wilting into the sauce to create a more rounded, balanced dish.
Parmigiano cheese: No pasta is complete without a sprinkle of Parmigiano cheese; however this time parmigiano is the heart of the Alfredo sauce. It provides a nutty, sharp flavor and creamy texture.

How to Make Chicken Alfredo

Begin by preheating your oven to 350°F to prepare for both the prosciutto and chicken. Spread the prosciutto slices on a baking sheet and let them bake for 15 minutes until they’re slightly crisp; they’ll continue to crisp up as they cool down. Season your chicken breasts with sea salt and pepper, drizzle with olive oil, and bake them on a parchment-lined sheet for 25-30 minutes, or until they’re thoroughly cooked and no longer pink on the inside. Once done, chop the chicken into bite-sized pieces to be easily mixed into the pasta later.

While your chicken and prosciutto are in the oven, start boiling your pasta until it reaches al dent. In a large deep-sided pan, heat olive oil and two tablespoons of butter over medium heat. Sauté the diced onion until it turns translucent, then add minced garlic and sliced cremini mushrooms, cooking until the mushrooms begin to soften and take on a golden-brown hue. This base will infuse your Alfredo sauce with a rich depth of flavor.

After your base is ready, deglaze the pan with a splash of prosecco, making sure to scrape up all the flavorful bits from the bottom of the pan. Introduce the baked chicken and frozen peas to the mix, then pour in cream and add half of the grated Parmigiano cheese and the remaining tablespoon of butter. Let the sauce simmer gently before folding in the cooked pasta, ensuring each strand is beautifully coated. To finish off the dish; sprinkle the crispy prosciutto over the top, and the remaining Parmigiano cheese!

Tips for the Best Creamy Chicken Alfredo

Cook Pasta Al Dente: To ensure the pasta holds up against the creamy sauce, cook it until just al dente. This ensures it does not get overcooked when folded into the alfredo sauce.
Season Well: Don’t skimp on seasoning the chicken before baking; it’s key to flavor development!
Simmer Gently: When combining the sauce ingredients, simmer gently to prevent the cheese from becoming grainy.
Quality Parmesan: Invest in good-quality grated Parmigiano for the best flavor and creamy texture.

A Note About Reheating Alfredo Sauce

Alfredo sauce can become thick and less appealing when reheated. To revive it, gently reheat the sauce over low heat, adding a splash of milk or pasta water to thin it out and restore its creamy consistency.

What to Serve with Chicken Alfredo

This pasta dish can absolutely be enjoyed all on its own but if you’re looking to make it stretch consider a side of garlic bread for dipping into the sauce and a crisp green salad to cut through the richness.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Chicken Alfredo

Discover the ultimate Easy Chicken Alfredo Penne recipe, perfect for any night of the week. This guide offers a step-by-step method to create a creamy, comforting dish that's sure to please the whole family, complete with tips for the best results and potential ingredient substitutes.

Course Dinner, Lunch, Main Course

Cuisine Canadian, Italian

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 831kcal

Author Teri-Ann Carty

Equipment

stove, oven

Ingredients

340 grams short noodle pasta
2 skinless boneless chicken breasts
100 grams Prosciutto
3 tbsp olive oil
3 tbsp butter divided
1 small onion diced
2 cloves garlic minced
8 cremini mushrooms sliced
¾ cup cream
¼ cup prosecco*
1 cup frozen peas
1 big fistful baby spinach
1½ cups parmigiano cheese grated
sea salt and cracked pepper

US Customary - Metric

Instructions

Preheat oven to 350.
Separate Prosciutto and place onto a baking sheet. Bake for 15 minutes. Set aside. It will crisp up as it cools.
Sprinkle chicken with seal salt and pepper. Drizzle with olive oil and bake on parchment lined sheet for 25-30 minutes until no longer pink inside. Once cooked, chop into bite size pieces.
Cook pasta until al dente.
While pasta is cooking heat a large deep-sided pan with olive oil and 2 tbsp of butter.
Add onion and cook until translucent.
Add in garlic and mushrooms. Cook until mushrooms start to soften and brown.
Deglaze the pan with *prosecco, scraping up any bits from the bottom of the pan.
Stir in chicken, peas, cream, half of the parmigiano and remaining tbsp of butter. Bring sauce to a simmer and then reduce the heat to add cooked pasta.
Scatter proscuitto over the top of the pasta and gently combine. Finish with remaining cheese, check for seasoning and serve immediately.

Notes

My favourite brand of gluten-free pasta is Rummo https://www.pastarummo.it/en/products/gluten-free/elicoidali-4/
I don't drink alcohol so I use my favourite 0proof sparkling Nozeco https://www.lcbo.com/en/nozeco-28152

Nutrition

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Marry Me Chicken Pasta

Teri-Ann Carty — Fri, 09 Feb 2024 09:00:24 +0000

Home » quick meals

Marry Me Chicken Pasta

Created by: Teri-Ann Carty

Indulge in the ultimate romantic dinner with my Marry Me Chicken Pasta recipe, a harmonious blend of tender chicken breasts and shrimp, in a creamy, spicy sauce that's guaranteed to have you smiling.

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This pasta is pure magic and I am so glad that I came across it over the internet as it’s been making splashes all over! Combining simple ingredients like cream, Parmigiano Reggiano and red pepper flakes to create a meal that’s not just dinner, but an experience. The addition of gluten-free options and the versatility to use either fresh or frozen chicken breasts make it a must-try for any pasta lover. Ready in just 45 minutes, this Marry Me Chicken Pasta is not only the best chicken dish you’ll ever make but also a delicious way to say “I love you” any day of the year.

Marry Me Chicken Pasta

Love at first bite is real, especially when it involves a plate of Marry Me Chicken Pasta. This is a recipe that will have you saying “I Do” haha. Okay but in all seriousness this recipe is all over the internet so you know I had to try it out! My favourite love language is without a doubt food so once I stumbled on this trend you know I had to write my hubby a love letter and make this dish! Elevate your pasta game, your love game or your next weeknight pasta with this recipe! Let’s dig in.

Ingredients in Marry Me Chicken Pasta

Farfalle Pasta: Known for its “bow-tie” shape, farfalle pasta is perfect for this dish because its shape catches the creamy sauce and ensures each bite is a flavorful one. If you cannot find this pasta anything else that is textural like penne or fusilli can be used.
Olive Oil & Butter: Some might say this is overkill but what I will tell you is a delicious pasta does not skimp on all things rich and delicious so today olive oil and butter are both going in the dish! Olive oil adds a fruity, peppery base that enhances the flavors of the other ingredients, while butter brings a rich, creamy texture to the sauce. Together, they create a luxurious base for sautéing. For a dairy-free option, use all olive oil or a vegan butter alternative or just omit butter all together.
Chili Flakes: I love adding chili flakes to pretty much anything but in this dish they shine as they introduce a gentle heat, cutting through the creaminess of the sauce and adding depth.
Chicken & Shrimp: The original recipe only calls for chicken but you know I had to take it up a notch and the combination of chicken and shrimp offers a duo of high-quality proteins. I used skinless chicken breasts. The boneless chicken breast makes cubing the meat effortless. However chicken thighs will also work!
Prosecco or White Wine: The acidity and fruitiness of Prosecco or white wine deglaze the pan, adding a layer of complexity and richness to the sauce. I opted to use a non-alcoholic substitute called Nozeco.
Onion & Garlic: These aromatics are the foundation of the dish, providing a sweet and savory depth that enriches the overall flavor profile.
Tomato Sauce: This isn’t an overly tomato-y sauce but it does add color and tanginess while balancing the richness of the cream and cheeses. Some people have been cooking this recipe with the addition of sun dried tomatoes.
Cream: The cream is the key to the luxurious texture of the sauce, making it rich and velvety. For a lighter version, half-and-half can be used, or for a dairy-free option, full-fat coconut milk can be a good alternative, adding a slight sweetness.
Spinach: This leafy green adds color, texture, and a wealth of nutrients, including iron and vitamins, to the dish. It wilts down into the sauce, adding a subtle earthy flavor.
Parmigiano Reggiano: This cheese adds a nutty, salty depth to the sauce, enhancing its savory qualities. The umami flavor of Parmigiano Reggiano is unmatched. However if this cheese is not within your reach a grated parmesan cheese will do just fine!

What is Marry Me Chicken

Marry Me Chicken is more than just a dish; it’s a phenomenon that is taking over the internet right now! And for good reason; Marry Me Chicken is a recipe that’s known for its ability to impress and delight, it’s rumoured to have the power to elicit marriage proposals. With ingredients like cream, cheese, and a kick of red pepper flakes, it’s easy to see why! If you haven’t seen this trend all over the internet I feel honoured to be your first introduction! Try this recipe and see what kind of magic comes from it.

How To Make Marry Me Chicken Pasta

This recipe is a rendezvous of simple steps that lead to a complex flavorful dish. From browning the chicken to simmering the sauce and combining all elements, each stage is straightforward but crucial.

Cook the Pasta

While technically this is the first step to the recipe; it’s only because boiling water takes time! Choosing the right pasta is crucial, and for this recipe, farfalle pasta takes the spotlight. Its shape perfectly captures the sauce, ensuring every bite is as flavorful as the last. I used Jovial which is a brand I love to consider when making pasta because theirs is just like no other I’ve tried! Cook it al dente to maintain texture and enhance your dining experience. While you’re in the process of cooking the pasta you can move on to the next step which is working with the chicken.

Cook the Chicken

The method to a perfect Marry Me Chicken Pasta with cooking the chicken to golden perfection. Cube the chicken bread and season with just the right amount of spices and cook in a mix of olive oil and butter. You’ll see that the chicken becomes the foundation of this dish’s unforgettable flavor by browning each side to perfection; it will be hard to keep your hands off of it until your pasta and sauce are ready! At this point, you can add your shrimp (if that is something you’ll be doing) and cook them until both sides have turned pink.

Marry Your Ingredients

Marrying the marry me chicken pasta ingredients of this easy marry me chicken pasta recipe is a process that transforms this dish. Begin by deglazing the pan with Prosecco, introducing a layer of depth with its fruity notes, then add finely diced onion, sautéing until translucent before mingling with the aromatic fragrance of minced garlic. As these flavors fuse, pour in the cream, stirring with a spatula or wooden spoon to lift all the flavorful bits from the bottom of the pan, ensuring nothing of the rich foundation is lost. The addition of tomato sauce brings a tangy contrast, enriching the sauce’s complexity. Once simmering add the chicken and shrimp into the creamy sauce, ensuring every piece is coated in this deliciousness. The cooked farfalle pasta and fresh spinach are then added, with a splash of pasta water to emulsify the sauce, achieving a silky consistency that clings to every curve of the pasta. Topping everything off grated Parmigiano Reggiano, or parmesan cheese, sea salt, cracked black pepper, and an extra sprinkle of chili flakes if desired, perfectly balances the dish.

How to Level Up Marry Me Chicken Pasta

Taking this dish to the next level means adding shrimp for an extra protein punch and using non-alcoholic bubbly for a subtle, sophisticated flavour that pairs beautifully with the creamy sauce. While this step is completely optional; trust me it is worth the additional step because *chefs kiss* it’s delicious and will absolutely wow anyone that you feed this Marry Me Chicken to!

Can I use frozen chicken breasts for this recipe?

You can use whatever chicken you have, and technically any protein that you have. Chicken just browns perfectly for this recipe which is why it’s the main ingredient here. If you are going to use frozen chicken just be sure they’re fully thawed and patted dry to achieve the perfect sear.

Why You’ll Love This Marry Me Chicken Recipe

You could ask the bazillion other people on the internet who have already tried this but if you want my word for it – there is nothing to NOT love about this chicken dish recipe. Pasta and chicken in one dish is more than delicious! This recipe also is absolutely approachable and easy for anyone to make; regardless of your kitchen status! The blend of creamy sauce, red pepper flakes, and hearty proteins make every forkful a declaration of love for good food.

What To Serve With Marry Me Chicken Pasta

A side of garlic bread, a fresh salad, or even just a glass of your favourite wine can turn this meal into a feast for the senses. Get romantic with it and enjoy it by candlelight

How To Store Marry Me Chicken Pasta

If you have leftovers of this amazing recipe, just add them into an airtight container and refrigerate. You can enjoy this dish the next day by warming it in a skillet over medium heat; this will make the flavors even more profound.

Best Chicken Dishes

Marry Me Chicken Pasta, joins the ranks of the best chicken recipes with its unique flavors and crowd-pleasing appeal. If you’re in the mood for some finger licking good chicken you could also try my air fryer chicken recipe here!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Marry Me Chicken Pasta with Shrimp

You may or may not be familiar with the viral "Marry Me Chicken" but I have been seeing it everywhere and knew I wanted to put my own twist on it. I love chicken pasta but I also love shrimp so I decided to amp up the protein (and deliciousness) even more by using both! This meal is the perfect Valentine's Day meal for you and your beau, family or galentines.

Course Dinner, Lunch, Main Course, Pasta

Cuisine Canadian, Italian, Viral

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 854kcal

Author Teri-Ann Carty

Equipment

stovetop, pot, large pan or dutch oven

Ingredients

400 grams farfalle pasta
2 tbsp olive oil
4 tbsp butter divided
pinch of chili flakes
2 chicken thighs or breast cubed
7 shrimp
2-4 tbsp Prosecco or white wine (nonalcoholic if needed. That’s what I used)
1 small onion finely diced
2 cloves garlic minced
¾ cup tomato sauce
¾ cup cream
½ cup pasta water
2 fistfuls spinach
sea salt and cracked pepper
Parmigiano Reggiano

US Customary - Metric

Instructions

Cook pasta till al dente and reserve 1 cup pasta water.
Heat a large deep sided pan over medium high heat with olive oil, 2 tbsp butter and chili flakes.
Add cubed chicken. Season with salt and pepper. Brown chicken on all sides and set aside.
Add shrimp, season, and cook until pink on both sides. Set aside.
Deglaze pan with Prosecco and add onion. Cook for several minutes then add garlic. Cook until fragrant.
Pour in cream. Use spatula or wooden spoon to mix stirring up all the bits from the bottom of the pan.
Add in tomato sauce and stir to combine.
Bring to a simmer before adding in chicken and shrimp.
Toss to coat in the sauce. Add in cooked pasta and spinach and remaining butter.
Pour approximately 1/2 cup pasta water into pasta to help emulsify the sauce.
Season with cheese, salt, cracked pepper and more chili flakes if desired.

Nutrition

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Dill Pesto Salmon

Teri-Ann Carty — Mon, 08 Jan 2024 09:00:54 +0000

Home » quick meals

Dill Pesto Salmon

Created by: Teri-Ann Carty

My Dill Pesto Salmon is ready in 30 minutes making it perfect for impressing guests or a weeknight dinner. It's a fully gluten-free dish that pairs deliciously with smashed potatoes or your favourite greens, it's a healthy, flavorful dish that's easy to prepare in the air fryer.

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Looking for a dish that will leave you feeling satisfied and doesn’t take long to make? My Dill Pesto Salmon is exactly what you need. This dish is prepared in under 30 minutes in the air fryer and you can pair it with absolutely anything! With minimal ingredients, it’s a quick fix for a hungry belly. I created it with my homemade pesto sauce which you can find here and if you’re really in the pesto mood it goes nicely with my smashed potatoes recipe which you can find here.

What you will need to make your own Dill Pesto Salmon

Salmon Filets: As you know; one of my favourite things ever is salmon! It’s rich in omega-3 fatty acids, salmon is not only heart-healthy but also great for brain health. It’s a high-quality protein source that’s also packed with B vitamins.
Dill Pesto: My homemade dill pesto is made with fresh dill. Did you know dill is known for its digestive benefits? Get the recipe here

Sea Salt and Cracked Pepper: Keeping it simple so the dill can shine; adding salt and pepper to the salmon simply enhances the natural flavours of the salmon without overpowering them.

Gather your ingredients so you can create a dish that’s not only mouth-wateringly delicious but also packs a punch in terms of health benefits.

Why quality salmon matters

This Salmon recipe is a prime example of how high-quality ingredients can elevate a dish. I always recommend getting to know your local fishmonger – trust me, it pays off! For this recipe, aim for a thick cut of salmon to create a generous pocket for the dill pesto, ensuring each bite is as flavorful as possible. There’s something magical about this beautiful fish that always draws me back into the kitchen. I adore its versatility, whether I’m grilling, baking, or tossing it into an air fryer, salmon always turns out wonderfully.

Let’s talk about Air Fryers

Who wants to make a big messy meal in the middle of a busy work week? Not me! This is why I love meal prepping and LOVE my air fryer. The two sort of go hand in hand. During the week I typically like to cook a meal that will last me for another two meals minimum; which is why this salmon dish is so perfect. Being able to throw a few pieces into the air fryer and store them in the fridge for a few future meals makes my life easier and if you’ve been here for a while you will know that I put everything in my air fryer. From breakfast to dessert there is something we can enjoy from an air fryer! If you don’t have one I HIGHLY recommend checking out this one by Ninja.

Don’t forget to make your own dill pesto with my recipe here and make this salmon dish. Whether it’s a dinner party or just looking for a satisfying yet straightforward meal, this Dill Pesto Salmon is sure to delight. It’s fancy enough for special occasions but easy enough for a weeknight dinner. Serve it with smashed potatoes, or your favourite greens, and you’ve got a meal that’s sure to leave everyone at the table asking for seconds!

If you’re in the pesto mood make sure you check out these two recipes as well Orzo with Ramp Pesto, or my Vegan Pesto and Bean Pasta!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Dill Pesto Salmon

If you are looking for a 30 minute meal that will wow your family and friends you are in the right spot. You all know my love for dill pesto runs deep and while I've used it in so many recipes in the past, now it gets a glow-up featuring gorgeous salmon filets. This dinner was so good that it left both the mister and I salivating for more but it also satisfied us on all the levels. I served this tasty fish dish with my SMASHED POTATOES and a little roasted fennel but you could eat it with aspargaus, green beans, bok choy, sauteed spinach or kale.

Course Main Course

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 481kcal

Author Teri-Ann Carty

Equipment

airfryer

Ingredients

2 salmon filet thick cut
½ cup dill pesto
sea salt and cracked pepper

US Customary - Metric

Instructions

Preheat the air fryer at 390 for 3 minutes.
Season the fish with salt and cracked pepper. Patting the seasoning into the fish on all sides.
Use a sharp pairing knife to cut a slit into the tickest pasrt of the salmon. Use your fingers to help open up the hole. Be careful not to cut through to the other side. You are looking to create a little pocket for the pesto.
Spoon 1-2 tbsp of pesto into the hole. Smear the top and sides of the salmon with the pesto.
Place the fish on a small piece of parchment paper.
Carefully place parchment and fish into the airfryer. Cook for 15 minutes.
Serve with vegetables of your choice.

Nutrition

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Pasta E Fagioli

Teri-Ann Carty — Tue, 06 Dec 2022 01:22:59 +0000

Home » quick meals

Pasta E Fagioli

Created by: Teri-Ann Carty

This Pasta E Fagioli is a hearty soup perfect mid-week dinner. Serve as is or with hot, or with crusty garlic bread.

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Oh hey there friends! It feels like it has been a minute since I’ve posted a recipe but I am BACK with a beauty so I do hope you forgive me. For those of you that have been following me for some time you probably know how much I love pasta. Pasta is my claim to fame (My story), my ride or die and my last meal choice. It satiates on every level. If you disagree, I am afraid we cannot be friends. Sorry not sorry.

Now that that’s out of the way let’s talk Pasta e Fagioli.

In the years I spent in the restaurant industry I have seen my fair share of renditions on this classic. Pasta e Fagioli literally translates to Pasta and Beans. It is an inexpensive meal that is pantry friendly. You can use whatever pasta you have (short noodle), canned tomatoes and either canned or fresh beans. I use fresh as they are super cheap and taste better (IMO). Such a WIN.

As mentioned there are many ways to make it. Starting with a sofrito is mandatory in any soup recipe and is the base to making your soup TASTE GOOD. Sofritos differ from person to person, region to region, country to country. You will note when you read the recipe that I start with a good hit of olive oil. Please don’t shy away from the oil as this soup is vegan and it is where the fat comes from. A non-vegan version would have pork hock, pancetta or bacon to make the soup more unctuous but since we don’t use animal fat we need to be liberal with what we have.

Beans are such a mainstay for any vegan diet. It took me some time to really lean into the bean. TBH, they are just not my favourite. With that being said I eat them because I know they are good for me and in certain recipes, like this here soup, I adore them. I use Cannellini beans for this recipe but any white bean will do. I like cannellini because they are larger and therefore creamier than a smaller bean. As previously mentioned I used fresh beans for this soup. Honestly I always try to use fresh beans. I find they taste better and they are way more cost effective. Make sure to find the freshest beans possible. We bought bulk beans from our local store and they ended up being tired and stale. The beans basically fell apart during the soaking process. The skins fell off and the beans were breaking apart. Not a good batch of beans. Your dried beans should be smooth and without any wrinkly skin or spots (unless they are naturally speckled). All was not lost on the older beans, the mister made a chilli and I bought fresher beans for this soup.

I used anellini (gf) pasta for this soup but any short small noodle will work. I have seen the noodles cooked right in the pasta but I prefer to undercook the noodles separately and then add them into the soup. Nobody wants gummy starchy soup with over cooked noodles. When cooking the noodles, cook for half of the recommended time. The noodles will continue to cook in the hot soup. I didn’t find I needed to add any broth to the soup as the liquid from the beans was sufficient but if you like a more brothy soup, add water or broth! Have fun with this one my friends!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Pasta E Fagioli

This Pasta E Fagioli is a hearty soup perfect mid-week dinner. Serve as is or with hot, or with crusty garlic bread.

Course Dinner, Lunch, Main Course, Soup

Cuisine Canadian, Italian

Prep Time 15

Cook Time 1 45

Rest Time 12

Total Time 14

Servings servings

Calories 219kcal

Author Teri-Ann Carty

Equipment

large pot or dutch oven

Ingredients

¼ cup olive oil
½ tsp chilli flakes
1 medium onion finely chopped
2 large cloves garlic finely minced
1 large carrot small dice
1 celery stalk small dice
1 28oz can diced tomatoes
3 cups cooked cannellini beans plus water
2 fistfuls baby spinach
1½-2 cups cooked short noodles (al dente)
½ cup vegan parmesan cheese
sea salt and cracked pepper to taste
olive oil and chili flakes for garnish

US Customary - Metric

Instructions

The night before, soak 1 cup of dried cannellini beans in plenty of water. The beans will expand overnight. The next day, add beans and soaking water to a pot. Make sure the beans are covered with 2 inches of water. Add 1 piece of kombu to the beans and season with 1 tsp sea salt and 3 peppercorns. Cook the beans uncovered for 25-30 minutes or until the beans are tender and creamy. Reserve cooking water for the soup.
Heat oil and chilli flakes in a large dutch oven. Add onion, garlic, carrot and celery. Reduce heat to medium-low, coat veggies well and season with salt and cracked pepper. Cover with a lid and cook low and slow for 15-20 minutes stirring periodically.
Add tomatoes, beans and bean cooking water. Season with salt and pepper. Bring to a boil, reduce heat to a simmer and partially cover the pot with a lid. Cook soup for 45 minutes stirring often. If you find that the soup isn't brothy enough, add 1 cup of water or vegetable broth.
While the soup is cooking, cook pasta. Make sure to undercook it as it will continue to cook in the soup. Cook for 1/2 the suggested time.
Add in spinach, 1/4-1/2cup of vegan Parmesan and cooked pasta. Stir to incorporate. Cook for another 10 minutes on low to allow flavours to meld together. Garnish with more cheese, check for seasoning and serve into big bowls.

Nutrition

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Spicy Braised Jackfruit and Mushrooms

Teri-Ann Carty — Mon, 12 Sep 2022 17:50:56 +0000

Home » quick meals

Spicy Braised Jackfruit and Mushrooms

Created by: Teri-Ann Carty

Get ready for fall with this braised jackfruit and mushroom "meat". Pairs well with mashed potatoes, creamy polenta, pasta, rice or tacos!

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From where I sit this morning it is raining and dreary. Half of me wants to call it a day and it isn’t even 10 am. Today is the perfect day to stay in bed, or at the very least snuggled on the couch with all the tea and muffins. Alas, it is Monday which means no rest for me as my day is full (YAY!).

As September rumbles along, we start to see signs of Autumn. My fave season of the year if it weren’t for old man winter barreling at mock neck speed behind it. But I digress.. So with the change of seasons comes the change in recipes and this one is going to blow your dang mind.

I have made this recipe with jackfruit only but I wanted to add more depth of flavour and that is where the cremini mushroom comes in. I love this mushroom. It is the workhorse of all mushrooms, kicking the bland white button mushroom to the curb. No, THIS fungi has weight and flavour making it my go to for daily consumption.

This recipe has some kick to it. The mister and I had a good sweat while enjoying it this weekend. I made tacos and piled the “MEAT” on top. It was deliciously messy. If you aren’t too keen on the spicy factor, please feel free to adjust the spice levels or omit altogether.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Spicy Braised Jackfruit & Mushrooms

Get ready for fall with this braised jackfruit and mushroom "meat". This pairs with mashed potatoes, creamy polenta, in pasta, rice and on top of tacos!

Course Dinner, Lunch, Main Course

Cuisine Canadian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 148kcal

Author Teri-Ann Carty

Equipment

stove

Ingredients

2 tbsp olive oil
1 yellow onion diced
2 large cloves garlic minced
1 can jackfruit
8 cremini mushrooms small dice
¼ tsp cloves
¼ tsp cinnamon
½ tsp chilli flakes
¼ tsp cayenne
1 tsp smoked paprika
½ tbsp cumin
1 tsp chilli powder
¼ cup tamari
3 tbsp maple syrup
2 tbsp tomato paste
¼ cup vegetable stock or water
½ tsp salt
black pepper

US Customary - Metric

Instructions

Drain jackfruit and pull the pieces apart using your fingers. The tougher pieces will soften once cooked.
Heat olive oil in a large pan fitted with a lid. Add onion and cook for a few minutes. Add in garlic and cook for 30 seconds more.
While the onion is cooking, mix spices together in a small bowl. Add in liquids and whisk together.
Add mushrooms and jackfruit into the pan and saute for 1-2 minutes. Pour spice mix over and toss until thoroughly coated. Bring to a boil, reduce to a simmer and cover with the lid. Let the mixture cook for 30 minutes, stirring often. Season with salt and cracked pepper and continue to cook for 5 more minutes.

Nutrition

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White Bean, Mint and Pea Falafels with Creamy White Bean Hummus

Teri-Ann Carty — Tue, 07 Jun 2022 20:36:44 +0000

Home » quick meals

White Bean, Mint and Pea Falafels with Creamy White Bean Hummus

Created by: Teri-Ann Carty

These Mint and Pea White Bean Falafels are the perfect Springtime snack when paired with this incredible creamy hummus!

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Spring is quickly turning into summer here in Toronto. It happens every year but I will say that MAY did not disappoint! May has become my favourite month of the year and with good reason. The leaves on the trees arrive, flowers appear and fruit trees burst wide open. Yes, May is simply gorgeous. With the good weather (and relaxed restrictions) comes all the opportunities to finally get together with old friends and family.

I have partnered up with Crockpot this month to showcase their NEW Lunch Crock Food Warmer. These little machines are genius, let me start there. I mean, how convenient can you get? You can fill them up and take them with you anywhere you want/need to go and plug in when you arrive to keep whatever it is, warm and ready to eat! They are cute, colourful (they offer many different colours)and have a seal and store lid for less spills on the go. I made these WHITE BEAN PEA AND MINT FALAFEL and sent the mister off to work with them. He plugged in the machine in the kitchen and his falafels were ready to eat when he was. He can’t wait for slow cooked stews, soups, oats and even pasta.

I used my Crockpot Design Series 3-Quart Manual Slow Cooker to cook the beans for both the falafel AND the hummus. Using these slow cookers has become a life saver for me. I can turn it on and walk away without the fear of anything burning. I return to my slow cooker when I’m ready to create. Just beyond handy!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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White Bean, Mint and Pea Falafels with Creamy White Bean Hummus

These falafels are the perfect Springtime snack! With the help of my Crockpot Design Series Lunch Crock Food Warmer these little falafels will stay warm until your hummus is complete and you are ready to eat!

Course Dinner, Lunch, Main Course

Cuisine Canadian, Middle Eastern

Prep Time 15

Cook Time 5

Total Time 5 15

Servings

Calories 388kcal

Author Teri-Ann Carty

Equipment

Slow Cooker
food processor
oven

Ingredients

WHITE BEAN AND PEA FALAFEL INGREDIENTS

1½ cup white navy beans cooked
½ cup peas de thawed frozen
½ pea shoots
2 garlic cloves minced
4 tbsp tahini
2 tbsp fresh mint roughly chopped
3 tbsp lemon juice
2 tbsp chickpea flour
1 tsp cumin
½ tsp salt
¼ tsp sumac

CREAMY HUMMUS INGREDIENTS

1½ cups navy beans cooked
1 large clove garlic chopped
½ lemon juiced
¼ cup tahini
½-¾ cup ice water
½ tsp salt and cracked pepper
½ tsp aleppo chilli flakes
olive oil

US Customary - Metric

Instructions

FALAFEL INSTRUCTIONS

Measure 2 cups of beans and soak overnight. Rinse the beans and place in the 3QT Slow Cooker. Add a piece of kombu to the beans and cover with water. Place the lid on the slow cooker, turn on high and leave to cook for 4-5 hours.
Once beans are tender (but not falling apart), measure out 1 1/2 cups. Place on a clean kitchen towel to pat dry.
Add beans into a food processor with the remaining ingredients and pulse to combine. Mixture should pinch together. Place a piece of parchment paper on a baking sheet. Form patties into small round discs and place in the refrigerator for 30 minutes to an hour (even over-night).
Preheat the oven to 400. Spray the tops of the falafel and place into the oven for 20 minutes. Flip them and bake again for 10 more.
Add them to collard green wraps with hummus or eat with rice, on salad or on their own!

HUMMUS INSTRUCTIONS

Place cooked beans, garlic, lemon juice and tahini in the bowl of a food processor and turn on. Scrape down sides as needed. With a machine whirling, start to add ice water 1 tbsp at a time. The texture should be smooth and creamy with almost a fluffy consistency. Season with salt, cracked pepper and Aleppo chilli flakes. Process again.
Transfer to a glass dish with a lid. Drizzle a tbsp of olive oil on top and a punch of more chilli flakes.

Nutrition

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Stuffed Squash

Teri-Ann Carty — Thu, 11 Nov 2021 21:18:51 +0000

Home » quick meals

Stuffed Squash

Created by: Teri-Ann Carty

I love when I get to use all the parts of a vegetable to create a dish! This Stuffed Squash recipe lets me do just that!

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Tis’ the season where all I want to do is stuff all the squash and eat all the pasta. Kidding aside, squash is having a moment and I for one, am her for it. I have been a fan of stuffing squash since first going vegan. It was one of my first attempts at cooking vegan, except way back then I had no idea what I was doing. For example, I didn’t know that I had to roast the squash before stuffing it. I thought I just had to cook the stuffing, place it into the cut squash and bake it for 45 minutes. This was a colossal mistake. The squash was so undercooked it was unpalatable. Good thing I wasn’t hosting a dinner party and it was just a friend who turned out to be very forgiving, gracious and generous. He even asked if he could take his leftovers home.

A great deal has changed since then. Now I have a little more know-how and a few more tricks up my sleeve starting with how to cook squash. Roasting the squash beforehand is imperative. I generally roast mine at 400 for 45-50 minutes. You will know it’s done when you prick the flesh with a fork and it’s easily pierced. After the squash is fully roasted I fill the cavity with the stuffing and then it goes back in the oven for a few more minutes to get to know one another before eating.

I used Acorn squash for this recipe but you could use any type of squash really. Acorns are perfect for a dinner for 2 but would also be lovely for a dinner party where each person gets their very own half. A perfect Christmas dinner idea! Let’s get to it!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Stuffed Squash

I love when I get to use all the parts of a vegetable to create a dish! This Stuffed Squash recipe lets me do just that!

Course Dinner, Lunch, Main Course

Cuisine Canadian

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings squashes

Calories 754kcal

Author Teri-Ann Carty

Equipment

oven

Ingredients

1 cup uncooked quinoa
½ block tofu pressed and patted dry
2 tbsp olive oil
pinch of chili flakes
1 garlic clove
1 portobello mushroom halved and sliced
7-8 cherry tomato halved
handful spinach roughly chopped
¼ cup cilantro chopped
½ cup pomegranate seeds
sea salt and cracked pepper
¼ cup tahini sauce

US Customary - Metric

Instructions

Preheat the oven to 400 degrees. Wash the outside of the squash and place on a cutting board. Use a sharp knife to cut the squash in half. Scoop out the seeds (you could reserve and roast but I didn’t for this recipe) and as much stringy flesh as you can and set aside. Drizzle the inside with 1 tbsp of olive oil and using your hands spread it all over the inside and outside. Sprinkle sea salt and cracked pepper. Place on a baking sheet cut side up for 45-50 minutes or until easily pierced with a fork.
Rinse quinoa in a fine mesh sieve until water runs clear. Place in a small pot and add 1 3/4 cup water and a pinch of sea salt. Bring to a boil and then cover for 15 minutes on low heat. Remove from heat and let quinoa rest for an additional 10 minutes with lid on before fluffing with a fork.
While quinoa is cooking, preheat the oven to 400 (you can cook your tofu at the same time as your squash!). Press any extra liquid out of tofu and pat dry. Cut into small cubes and toss into a bowl. Drizzle with 1 tbsp olive oil and sprinkle with sea salt and cracked pepper. Place on a parchment lined baking sheet and roast for 20 minutes. Tofu should be crispy on one side but still soft and tender.
Heat 1 tbsp olive oil in a pan and add chili flakes and garlic. Saute until fragrant. Add portobello mushroom and cook until mushrooms start to soften and release water. Place cooked quinoa, cooked mushrooms, cherry tomatoes, chopped spinach, most of the pomegranate seeds and chopped cilantro into a bowl and gently toss to combine. Season with salt and pepper.
Spoon quinoa mixture into the bowl of the cooked acorn squash. and place back into the oven for 8-10 minutes. You will have PLENTY of filling leftover. Serve on the side of your squash or save for leftovers.
While squash and stuffing are baking, make tahini sauce. In a small bowl add a heaping tbsp tahini, 1/2 lemon juiced, 1 tbsp maple syrup. 1 clove minced garlic. Stir to combine. Add warm water to thin. Start with 2 tbsp and keep adding until you reach your desired consistency. Don’t add too much water or your sauce will be too runny. Season with salt and pepper.
Remove squash from the oven and drizzle with tahini sauce.

Nutrition

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Fried Rice

Teri-Ann Carty — Thu, 02 Sep 2021 19:09:50 +0000

Home » quick meals

Fried Rice

Created by: Teri-Ann Carty

Fried Rice never fails and if you've got leftover rice from the night before or you're just in clean out mode this is for you!

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There are fewer things that give me more pleasure than cleaning out the fridge. If you have been reading along for the past few months you will know this is true. There isn’t anything more satisfying than creating a meal out of a handful of ingredients you might otherwise glance over. Sustainable living has never been cooler and that includes NOT WASTING FOOD. So here we are again for another rendition of MAKING SOMETHING OUTTA NOTHING. A blog I created for Vegan Bowls where nothing is wasted in the kitchen and the recipes always come out tasty, nutritious and dare I say beautiful.

Fried rice has been a weekly dinner in my house and for good reason. I am usually creating recipes daily for clients and what that means is I usually have bits and bobs of leftover veggies, protein that need to get used up by the end of the week. Insert fried rice, the Queen of the leftovers! At first glance you may not think this came out of nothing and therein lies the magic of fried rice. All it IS is leftovers and odds and ends so let’s get making some fried rice. Don’t worry if you don’t have my ingredients, get creative and use what you have on hand.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Fried Rice

Fried Rice never fails and this vegan Fried Rice is the best if you've got leftover rice from the night before or you're just craving a one dish wonder!

Course Dinner, Lunch, Main Course

Cuisine Asian Fusion, Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings serving

Calories 598kcal

Author Teri-Ann Carty

Equipment

skillet or non-stick pan
stove

Ingredients

FRIED RICE INGREDIENTS

½ block cooked tofu
1 cup cooked brown or white rice
2 tbsp olive oil
½ tsp chili flakes
2 cloves garlic minced
2 green onion chopped
½ cup chickpeas cooked
1 carrot julienned
½ red pepper julienned
2 cups cremini mushroom sliced
½ zucchini chopped
2 handful spinach
1 cup purple cabbage shaved
1 cup kimchi
cashews toasted or raw
sesame seeds

SAUCE INGREDIENTS

3 tbsp tamari
1 tbsp peanut butter
2 tbsp maple syrup
1 cloves garlic minced
1-2 tsp sriracha
1 tsp sesame oil toasted
2-3 tbsp water

US Customary - Metric

Instructions

FRIED RICE INSTRUCTIONS

In a large nonstick pan or wok add olive oil, chili flakes, onion and garlic. Sauté until fragrant. Add in carrots and mushrooms and toss to combine.
Add in remaining veggies, tofu and chickpeas and give a good toss. Season with salt and pepper.
Finally add cooked rice and kimchi to the pan. Toss pan (or stir) several times to incorporate all the ingredients.
Pour sauce over mixture and stir to coat evenly.
Once done, transfer to bowls and serve with cashews, sesame seeds and a drizzle of sriracha.

SAUCE INSTRUCTIONS

Make sauce by adding all the ingredients to a small bowl.
Whisk to combine.
If the sauce is too thick add more water.
Set aside.

Nutrition

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