Naturopath in Burnaby and Virtual Care Across BC | Dr. Mélanie DesChâtelets, ND

You are here: Home / Archives for Recipes

Recipes

By

Chicken Marsala Soup

 

Print

Chicken Marsala Soup

Course Soup
Cuisine Under 30 Minutes

Ingredients

  • 3 T. extra virgin olive oil
  • 8 oz. white mushrooms sliced
  • Sea salt and black pepper to taste
  • 4 green onions ends removed and chopped thin, white and green parts separated
  • 2/3 c. dry Marsala wine
  • 6 c. chicken stock preferably organic
  • 3 c. rotisserie chicken shredded

Instructions

  1. Heat a heavy soup pot or Dutch oven over medium-high heat. Add olive oil and mushrooms and cook, while stirring occasionally, until mushrooms start to release their juices, approximately 6-7 minutes. Season with salt and pepper, to taste.
  2. Add white parts of onion to pan and cook for 1-2 minutes, stirring once or twice.
  3. Increase heat to high and add the Marsala wine. Cook until wine has reduced to 1/3 of its volume, approximately 4-5 minutes.
  4. Add chicken stock and shredded chicken and bring to a boil. Reduce heat to just below medium. Simmer until heated through, approximately 4-5 minutes.
  5. Remove from heat and ladle into individual soup bowls. Garnish with green parts of onion and serve immediately.

By

Savory Butternut Squash “Noodles”

 

Print

Savory Butternut Squash “Noodles”

Course lunch
Cuisine Under 30 Minutes

Ingredients

  • 2 T. extra virgin olive oil
  • 4 c. pre-packaged butternut squash “noodles”
  • 3 T. unsalted butter
  • 1½ T. fresh sage chopped
  • 2 t. ground cinnamon
  • Sea salt and freshly ground black pepper to taste.

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add butternut squash noodles and cook for 4-5 minutes, turning frequently to ensure they cook evenly. When noodles are slightly softened, remove from pan and set aside. Keep warm.
  2. Add butter to pan and heat until melted. Stir in chopped sage and cinnamon and cook until fragrant, approximately 2-3 minutes, stirring frequently.
  3. Return butternut squash noodles to pan and toss to coat in sage butter mixture. Remove from heat and season with salt and pepper, to taste.
  4. Serve immediately with your favorite entrée or as a light main course.

By

Green Bean Salad with Tomatoes & Feta

 

Print

Green Bean Salad with Tomatoes & Feta

Course Salad
Cuisine Under 30 Minutes

Ingredients

  • 1½ lbs. fresh green beans tips removed and cut in half
  • 1 pint grape tomatoes washed and cut in half
  • 1 T. fresh basil leaves finely chopped
  • 1 T. fresh parsley leaves finely chopped
  • 3 T. extra virgin olive oil
  • 2 T. sherry vinegar
  • Sea salt and black pepper to taste
  • 1 c. Feta cheese crumbled

Instructions

  1. Over high heat, bring a large pot of salted water to a boil. Add green beans and cook until crisp tender, approximately 3-4 minutes. Drain the green beans and then transfer to a large bowl of ice water to prevent further cooking.
  2. Remove green beans from the ice bath and pat dry before adding to a large glass or other non-reactive bowl. Add the tomatoes, basil, parsley, olive oil, and vinegar to the bowl and toss to combine. Season with salt and pepper, to taste.
  3. Gently fold in crumbled Feta cheese and serve immediately. Salad can also be chilled and served cold.

By

Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce

 

Print

Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce

Course dinner, lunch
Cuisine Under 30 Minutes

Ingredients

Homemade Fajita Seasoning:

  • 3 T. chili powder
  • 1½ T. smoked paprika
  • 2 t. onion powder
  • 2 t. garlic powder
  • 2 t. ground cumin
  • ½ t. cayenne pepper
  • 1 t. dried oregano
  • 2 t. sea salt
  • 1 c. plain full-fat Greek yogurt

Cilantro-Lime Sauce:

  • 1 T. homemade fajita seasoning
  • 1 clove garlic peeled and finely minced
  • 2 T. fresh cilantro finely chopped
  • 2 T. fresh lime juice
  • Salt and pepper to taste

Fajitas:

  • 2 T. extra virgin olive oil
  • 1 red bell pepper sliced thin
  • 1 green bell pepper sliced thin
  • 1 yellow bell pepper sliced thin
  • 1 orange pepper sliced thin
  • ½ small red onion sliced thin
  • 1 T. balsamic vinegar
  • Salt and pepper to taste
  • 3 c. rotisserie chicken shredded
  • 2-3 T. homemade fajita seasoning
  • ¼ c. chicken stock preferably organic
  • ¼ c. fresh cilantro roughly chopped
  • 3 green onions green parts only, sliced
  • 2 T. fresh lime juice
  • 1 head Romaine lettuce washed and separated into individual leaves

Instructions

  1. Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.
  2. Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are crisp tender.
  4. Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook until heated through and excess liquid is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired.
  5. Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce. Enjoy!

By

Bone-In Pork Chops with Creamy Mushroom Sauce

 

Print

Bone-In Pork Chops with Creamy Mushroom Sauce

Course lunch
Cuisine Under 30 Minutes

Ingredients

  • 3 T. extra virgin olive oil
  • 4 bone-in pork chops approximately 1/2” thick, room temperature
  • Sea salt and freshly ground black pepper to taste
  • 8 oz. white mushrooms washed and sliced
  • 2 T. yellow onion finely minced
  • 2 cloves garlic peeled and minced
  • ¾ c. chicken broth preferably organic
  • ¼ c. half and half room temperature
  • ¼ c. non-flavored full-fat Greek yogurt, room temperature
  • 3 T. fresh parsley stems removed and leaves finely chopped, divided
  • Optional: 1 t. ground arrowroot to thicken sauce

Instructions

  1. Heat olive oil in a large, heavy-duty skillet over medium-high heat.
  2. Season pork chops on each side with salt and pepper to taste and add to the hot skillet. Brown pork chops on each side, approximately 3-4 minutes per side.
  3. Remove pork chops from pan and set aside. Reduce heat to medium and add sliced mushrooms to pan. Cook until mushrooms release their juices, approximately 6-7 minutes, while stirring occasionally. Add onion and garlic to pan and cook for 1-2 minutes more, stirring once or twice.
  4. Deglaze the pan by adding the chicken broth and scraping up the brown bits on the bottom. Add the pork chops back to the skillet and reduce heat to low. Cover and cook for approximately 8-10 minutes or until chops are cooked through.
  5. Transfer chops to a serving plate and cover to keep warm. While the chops rest, stir in the half and half, Greek yogurt, and 2 tablespoons fresh parsley until blended into the pan sauce. Continue cooking until heated through, about 1-2 minutes. Season with additional salt and pepper, to taste, and remove from heat.
  6. To serve, spoon mushroom sauce over the pork chops and sprinkle with additional parsley. Serve immediately.

Recipe Notes

Tip: If you prefer a thicker sauce, combine 1 teaspoon of arrowroot with some water and stir the slurry into the pan before returning the pork chops to the pan to finish cooking.