12-15 peeled, deveined raw shrimp
3 onions, sliced thinly 1 large clove garlic, minced
1 tbsp brown sugar 1.5 cups long grain white rice
1 tbsp freshly grated ginger 3 cups low sodium chicken stock
So satisfying! Flavourful broth, tender pulled chicken and lots of vegetables, all cooking away for you while you do… well, next to nothing in fact!
2 bone-in chicken breasts, skin removed (about 1.5 lbs chicken: ok to use thighs)
1 medium onion, diced
1 large clove garlic, finely minced
This is a delicious soup for a light meal or an energizing post-ski refuel snack. Good hot or cold, it incorporates the delicious velvety goodness of sweet potato, smooth coconut and the nuanced flavours of the Twisted Gourmet’s new Twisted Thai Blend.
2 medium sweet potato, peeled & cubed
1 small carrot, cubed
1/2 medium onion, chopped
Simple poached turkey or chicken is simmered in a delicious easy coconut curry sauce filled with colourful veggies.
Ingredients – poached turkey (sub with leftover cooked turkey if you prefer)
1 Tbsp neutral vegetable oil (I prefer safflower oil)
Chayote squash are apple green in colour and about the size and shape of a pear. They’re from the gourd family, along with melons & squash. Native to South America, they are popular around the world. I discovered them in Vietnam where they’re called Su Su.
Use a little, use a lot… up to you! The Cheechako Taco blend has some lovely heat… chipotles & jalapeños along with some crushed red chilis (just to round things out).
Ingredients: (Makes 4 tacos)
12 shelled uncooked shrimp, thawed, rinsed & drained.
Twisted Gourmet Cheechako Taco* blend: about 2 tsp (adjust to taste)