Original Chicken Penne Stir Fry
This is "original" in that it uses Little Creek Original dressing and the amounts of the ingredients are original every time you make it! You have to be flexible and creative.
Quantity of ingredients depends on the number of people you are serving. It tends to grow on you! I use about ½ cup of each vegetable.
1½ - 2 cups penne pasta
1 tbsp olive oil, approximately
1 or 2 chicken breasts, cut in stripes or cubed
Any combination of the following vegetables:
mushrooms, sliced
celery, chopped
carrots, sliced
red peppers, cubed or sliced
green peppers, cubed or sliced
onion, chopped
Parmesan Cheese, about ½ cup
Little Creek Original Salad Dressing, about ½ cup
Preparation
- Cook the penne as per package directions.
- While it is cooking, sauté the chicken in the olive oil until no longer pink. (You may adjust the amount of oil but less is better. Too much and your meal will look like it is swimming in oil as the oil in the dressing comes out!)
- Add your vegetables and stir. You may add some salt and pepper at this time if you like. Continue to stir fry until vegetables have softened. Don’t over cook.
- Add Little Creek Dressing. You may have to adjust the amount.
- Add the cooked penne. Stir and cover a few minutes to allow the penne to absorb the flavour of the dressing. Stir in the Parmesan cheese and serve.
- Top with more Parmesan if you wish and perhaps a little chopped parsley.
- Enjoy!
Submitted by a Fan
Roasted Pear Salad
The abundance of Okanagan Pears, fresh greens, and walnuts grown in the valley make this recipe one that can be enjoyed throughout the fall and winter seasons.
1 tablespoon butter, melted
1 tablespoon honey
1/8 teaspoon cinnamon
4 firm pears, preferably Bosc, peeled, cored and cut into 1-inch (2.5cm)
pieces
3 tablespoons Little Creek Dressing
2 tablespoons dry sherry
1/8 teaspoon black pepper
4.5 ounces (115-150g) arugula or baby salad greens
1/3 cup chopped walnuts, toasted
1/3 cup crumbled Gorgonzola cheese
1/3 cup prosciutto, cut into matchsticks
Preparation
- Preheat the oven to 500º F (260º C). In a large bowl, mix the melted butter, honey and cinnamon. Add the pears and toss well. Spread the pear mixture on a baking sheet and roast in the oven for 20 minutes, tossing them once, halfway through.
- In the same bowl add Little Creek Dressing, sherry and black pepper. Add the roasted pears and stir to coat completely with the dressing. The recipe can be prepared to this point 1-2 days ahead of time. Simply cover and refrigerate. Remove from the refrigerator 2-3 hours before you plan to serve the salad. For a warm salad, heat the pears in the microwave for 1-2 minutes.
- The salad can be prepared while the pears are still warm or after they¹ve cooled to room temperature.
- To assemble, place a bed of the arugula on each serving plate and top with the pears. Sprinkle with the walnuts, Gorgonzola and prosciutto, drizzle with any of the remaining dressing and serve.
Wine Suggestions - Cabernet Sauvignon
Tofu Cutlets & Grilled Vegetables on Organic Mixed Greens with Little Creek Dressing
*Tofu Cutlets* SERVES FOUR
175 gm. extra firm tofu
75 ml.(1/3 c.) Little Creek Dressing
50 ml.(1/4 c.) engevita or flake yeast (this nutritional yeast is available at most health food stores)
1 tsp. dried basil Salt & pepper
1 Japanese eggplant or regular eggplant -grilled
1 medium-sized red pepper - grilled
50 ml. (1/4 c.) Sunflower seeds (use soy nuts or edible flowers for a change of garnish)
Cayenne pepper
250 gm (½ pound).organic mixed greens
Preparation
- Slice tofu into cutlets approximately ½ cm. in thickness . Marinate in Little Creek Dressing for 30 minutes or more.
- Mix the yeast with the basil, salt & pepper.
- Dip marinated tofu in yeast mixture.
- Pour approx.50ml. excess marinade into frying pan, place over medium heat and cook tofu cutlet for approximately 5-8 minutes on each side or until golden brown.
- Remove from pan, set aside.
- When cooled, cut tofu into cubes or strips.
- (You may just make these cutlets and serve them hot as part of your main course with your favourite veggies, or use the cooled cutlets in sandwiches, it's a great way to serve tofu )
- Cut eggplant in half lengthwise, and score the flesh with a crosshatch design to help them cook more quickly and evenly.
- Before grilling brush with Little Creek Dressing.
- Grill for 2 or 3 minutes, until grill marks appear. Turn it over and grill the other side until the flesh is soft and cooked through.
- When cooled, cut eggplant into cubes or strips. Set aside. Cut the pepper in half lengthwise; remove the stem end, seeds, and membrane.
- Cut length- wise into 3cm. (1 inch) strips, then toss with Little Creek Dressing.
- Grill for a minute or two, until grill marks appear and the pepper begins to soften.
- When cooled, cut into smaller strips. Set aside.
- In a small skillet , heat 1tbsp. of Little Creek Dressing over medium heat.
- Add the sunflower seeds, sprinkle with cayenne; stir or shake the pan as needed, until the seeds golden - about 5 minutes.
- (You can substitute any nut you prefer-pine, almond pieces, pumpkin seeds, hazelnuts, walnuts or pecans) . Set aside.
- Wash the greens and dry them in a spinner.
- When you are ready to serve the salad, place the organic mixed greens in a large bowl.
- Gently toss with Little Creek Dressing. Add the grilled vegetables, & tofu cutlets.
- Sprinkle with the toasted sunflower seeds, soy nuts or edible flowers and freshly ground black pepper.
Spinach, Kiwi and Strawberry Salad
A lovely light spring/ summer salad. SERVES 10 to 12
Salad:
2 bunches of spinach, washed and torn
(or use fresh, organic Little Creek Gourmet Mixed Greens)
2 Kiwi fruit, peeled and sliced
1 litre (1 quart) strawberries, hulled and sliced
Little Creek Dressing - Spicy Strawberry (use sparingly! You don't need a lot)
Glazed almonds:
1/4 cup sliced almonds
1 Tbsp. brown sugar
1 Tbsp. butter
Preparation
- Glazed almonds: Melt butter in a heavy iron pan.
- Add sugar and stir until melted.
- Add almonds, toss to coat and to lightly toast.
- Remove from heat and allow to cool .
- Break apart and store at room temperature.
Serving
- Place spinach (or mixed greens) in a salad bowl. Add Kiwi fruit and strawberries.
- Toss with Little Creek Dressing and ½ of almonds. Garnish with remaining almonds.
Variations
Add feta or gorganzola cheese for a slight variation.
Add cooked chicken breast strips that have been marinated & sauteed in
Little Creek Dressing.
Garnish with edible flowers i.e: bachelor buttons, calendula, pansies, rose
petals, stocks (use only unsprayed or organic flowers)
Nutritional Value
|
Original Little Creek Dressing 1 serving = 1 tbsp (15 mL) |
INGREDIENTS |
|---|---|
|
Energy: 76 cal |
Sunflower Oil |
|
Cherry Balsamic Dressing 1 serving = 1 tbsp. (15mL) |
INGREDIENTS |
|
Energy: 73 cal |
Sunflower Oil |
|
Spicy Strawberry Dressing 1 serving = 1 tbsp (15 mL) |
INGREDIENTS |
|
Energy: 60 cal |
Sunflower Oil |