Chicken Stew 4 servings Ingredients:

• 1 tablespoon of cooking oil • 1 cup thinly sliced celery • 3/4 cup diced carrot • 1/2 cup chopped onion • 2 garlic cloves, minced • 4 cups fat-free, less-sodium chicken broth • 1 cup canned chickpeas rinsed and drained • 3/4 cup uncooked macaroni • 1/2 teaspoon freshly ground black pepper • 8 ounces skinless, boneless chicken thighs cut into 1/2-inch pieces • 6 tablespoons cheese (cheddar shredded)

Eat, Learn, Live: Community Kitchen Cooking Workshop Cooking a Meal in 20 Minutes Method:

Heat a pan over medium heat. Coat pan with one tablespoon oil . Add celery, carrot, and onion to pan; cook 6 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 8 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.

Serve with garlic bread / mixed grains.

@UTM_Dining UTM Dining Classic Beef Stew 4 servings Ingredients:

• 1/2 teaspoon dried rosemary • Salt and pepper • 1 pounds trimmed beef stew meat, cut into 1 1/2-inch cubes • 1 large shallots, quartered lengthwise • 1 pound red potatoes (about 2 large), cut into 1-inch cubes • 1 medium carrots, cut into 2-inch chunks • 1/2 large ribs celery, cut into 2-inch lengths • 8 ounces button mushrooms, trimmed and quartered • 2 diced tomatoes, with juice • 1 cup low-sodium chicken broth • 1 teaspoon Worcestershire sauce • 1 tablespoon chopped fresh flat-leaf parsley

Eat, Learn, Live: Community Kitchen Cooking Workshop Cooking a Meal in 20 Minutes Method:

1. Heat pan with oil, add rosemary.

2. Add beef, sear on high heat till for 4 minutes or till all sides are sealed.

3. Stir in shallots, potatoes, carrots, celery, mushrooms, tomatoes, chicken broth and Worcestershire sauce and 1/4 teaspoon each salt and pepper. Cover and cook on low until meat and vegetables are tender.

4. Using a slotted spoon, transfer beef and vegetables to bowls.

5. Pour skimmed sauce over meat; discard fat. Sprinkle with parsley and serve.

Serve with garlic bread / mixed grains.

@UTM_Dining UTM Dining Indian Vegetable Stew 4 servings

Ingredients

• 1 tablespoon oil • 1 large onions, • 2 cloves garlic, minced • 1 tablespoon curry powder • 1/8 tablespoon paprika • 1 pound new potatoes, scrubbed and quartered • 1 1/2 cups water • 1/2 teaspoon salt • 6-ounce can chickpeas, rinsed • 1/4-ounce can crushed tomatoes, preferably fire-roasted • 1/4 pound carrots diced into 2cm cubes • 3/4 cup chopped fresh cilantro • 3/4 cup low-fat plain yogurt (optional)

Eat, Learn, Live: Community Kitchen Cooking Workshop Cooking a Meal in 20 Minutes Method:

1. Heat oil in a pan over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add Curry powder and paprika; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes.

2. Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and the carrots are tender, 15 minutes. Stir in cilantro.

Serve with steamed rice or mixed grains.

@UTM_Dining UTM Dining Butter & Bread Pudding 4 servings

Ingredients:

• 55 grams soft butter • 10 slices soft white or brown bread 55 grams sultanas / golden raisins • 1/4 teaspoon freshly grated nutmeg • 1/4 teaspoon cinnamon • 350 mL milk • 50 mL double / heavy cream • 2 large free range eggs • 25 grams white sugar • 1 teaspoon vanilla extract / essence

Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 65 minutes

Eat, Learn, Live: Community Kitchen Cooking Workshop Cooking a Meal in 20 Minutes Method:

Heat the oven 180°C/355°F/Gas 4.

1. Grease a 2 pint / 1 litre pie dish with a little of the butter. Spread each of the bread triangles with butter.

2. Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins / sultanas evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.

3. In a saucepan gently heat the milk and cream - do not boil.

4. In a large baking bowl beat the eggs with 3/4 sugar and the vanilla essence until light and airy and pale in color. Pour the warm milk over the eggs and continue beating until all the milk is added.

5. Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 minutes.

6. Bake the pudding in the hot oven for 40-45 minutes, until the surface is golden brown and the pudding well risen and the egg is set. Serve hot.

@UTM_Dining UTM Dining