Good Ol’ Home Cooking - Goodness Me!

Good Ol’ Home Cooking

February 12, 2020 5 min read 0 Comments

Good Ol’ Home Cooking

Spring is around the corner – but staying cozy is still the name of the game. We have gathered a bunch of our favourite comfort classic recipes that are made clean! They’re still mouth-watering dishes, but just with a healthy spin.

Keep reading to discover the goodness!

Creamy Tomato Bisque

Creamy Tomato Bisque

Perfectly paired with a grilled cheese sandwich, or on its own in a cup or in a bowl, this easy tomato soup will keep you cozy and content.

INGREDIENTS:

  • 1 798 ml can Goodness Me! Peeled tomatoes
  • 1 small onion sliced across the grain
  • 3 cloves garlic, chopped
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1 tsp Dijon mustard
  • 1 tsp ground black pepper
  • 1 cup 35% cream

METHOD:

In a high sided pot, sauté onions in oil with garlic and salt over medium heat until the onions are very soft.

Add the tomatoes, mustard and pepper.

Bring to simmer over medium heat stirring occasionally.

Simmer for 10 minutes.

Purée the soup well with an immersion blender.

Add the cream and stir well.

Serve with grilled cheese.

Quick & Cozy Chicken Stew

Quick & Cozy Chicken Stew

Nothing says comfort like chicken soup. A couple of small changes and you’ve got chicken stew for rib sticking warmth. Filled with your favourite nourishing vegetables like onions, carrots, celery, and leeks!

INGREDIENTS:

  • ¼ cup butter
  • 1 Goodness Me! hot & ready Chicken
  • 1 715 mL Goodness Me! bone broth
  • 2 medium onions
  • 3 carrots
  • 3 celery stalks
  • 1 leek
  • ½ fennel bulb, chopped
  • 1½ lb potatoes, baby or yellow fleshed
  • 2 tsp salt
  • 1½ tsp pepper
  • 3 sprigs parsley, chopped
  • 1 bay leaf
  • 1 sprig thyme

METHOD:

Dice the vegetables into spoon sized pieces. In a high sided pot, melt butter and add the vegetables and potatoes.

Season with salt and pepper and cook, stirring occasionally, until the carrots begin to soften. While the vegetables are cooking, pull the meat off the chicken. Reserve the bones for bone broth.

Add 1 tub Goodness Me! bone broth to the vegetables and bring to a simmer. Add the herbs and chicken meat. Bring to a simmer and cook 10 minutes or until the vegetables are tender. Remove from heat and serve.

The "Secret" Mother Sauce

The “Secret” Mother Sauce

A 10-minute tomato sauce that you can add to ground beef or vegan crumble for a quick Bolognese, or olives, capers, garlic and parsley for puttanesca.

INGREDIENTS:

  • 2 tbsp coconut or grapeseed oil
  • 1 medium onion, diced small
  • 2 cloves garlic, grated
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 can (28oz) diced tomatoes
  • 1 tsp Dijon mustard
  • 2 tbsp coconut oil
  • 6 cups zucchini noodles
  • ½ cup olives, sliced
  • ¼ cup capers
  • ½ cup parsley, chopped
  • Parmesan cheese, to garnish

METHOD:

In a pot over medium heat, add the coconut oil, onions, garlic, salt and pepper.

Sauté until the onions are translucent and soft. Add the tomatoes and mustard and bring to a simmer. Cook for 10 minutes and then remove from heat.

In a hot frying pan, add the coconut oil and the zucchini noodles. Sauté briefly, and then add the tomato sauce, olives and capers. Toss to combine.

Garnish with parsley and serve. Top with parmesan if desired.

Vegan Poke Bowl

Vegan Poke Bowl

In the time it takes to steam rice, you’ll have everything you need prepared and ready for a tamari sesame dressed rice poke bowl! Filled with delicious fresh veggies and a delicious umami flavour profile, you’ll be begging for seconds!

Ingredients:

  • 2 cups short-grain rice
  • 1 ¾ cups water
  • ½ cup cucumber
  • ½ cup green onions, sliced
  • ½ cup soybeans (edamame)
  • ½ cup red pepper, diced
  • ½ sheet nori seaweed
  • Sprinkle of toasted sesame seeds
  • ¼ cup chopped cilantro
  • 1 package tofu, drained and cut into bite-sized pieces
  • 1 avocado peeled and chopped into bite-sized pieces
  • ¼ cup poke dressing

Method:

Wash the rice 3 times and drain. In a deep-sided pot, add washed rice and water.

Bring to a boil and cook until the water level is the same as the rice. Lid the pot and reduce heat to low.

Cook over low heat for 10 minutes. Keep the lid on and turn off the heat. Allow to sit for 10 minutes. Remove lid and fluff the rice.

Cut the cucumber and red pepper into bite-sized pieces. Slice the green onion thinly. Combine the cucumber, red pepper, green onion, and soybeans, toss with the dressing (recipe below).

Cut the nori into small strips.

Combine the tofu and avocado and toss with the dressing.

Poke Dressing

Ingredients:

  • 1/3 cup Tamari
  • 2 TBSP. Maple Syrup
  • 1’ Organic Ginger
  • 2 TBSP. Sesame Oil
  • ¼ Cup Extra Virgin Olive Oil
  • ¼ Cup Rice Wine Vinegar

Method:

Combine tamari, maple syrup, sesame oil, olive oil, and rice wine vinegar. Zest in the garlic and ginger. Stir to combine and allow to sit. Holds well in the fridge for up to a month.

Thai Coconut Curry

Thai Coconut Curry

Filled with fresh vegetables and loaded with flavour, this is a great way to start dreaming about summer! The bright colour of this delectable curry almost makes it too pretty to eat.

INGREDIENTS:

Coconut Curry Sauce:

  • 4 tbsp coconut oil
  • ¼ cup red or green curry paste
  • 2 medium onions, cut into large pieces
  • 2 cans Goodness Me! coconut milk
  • 2 cloves garlic
  • 1” organic ginger
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp coriander seed
  • 1 tsp cane sugar
  • 3 coriander roots (optional, but recommended)
  • 1 lime, zested and juiced
  • 2 tbsp rice wine vinegar
  • 1 red pepper
  • 1 broccoli head, cut small
  • 2 small carrots, sliced thinly
  • 2 stalks celery, sliced thinly
  • 2 pieces bok choy, cleaned and chopped roughly
  • 1 bunch green onion, 1 cm pieces
  • ½ cup cilantro, chopped

METHOD:

In a high sided pot over medium heat, add the coconut oil and onions. Cook the onions until they begin to soften, then add the curry paste, garlic, ginger, paprika, turmeric, cumin and coriander seeds. Cook briefly, stirring constantly until the paste is fragrant and covers the onions. Add the coconut milk and bring to a simmer. Simmer for 5 minutes. Add the lime zest and juice, and the rice wine vinegar. Remove from heat. Sauce holds well for up to a week in a fridge. To make the curry, bring the sauce to a simmer and add the vegetables. Cook to desired tenderness and serve. Diced chicken, sliced beef, shrimp or tofu can also be added. Cook the protein in the sauce at the same time as the vegetables being sure to stir frequently and check for doneness before serving. Serve with cooked rice or rice noodles, garnished with cilantro and sided with lime wedges.

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