“This lasagna dish was cooked in 35 minutes on top of the stove. When cooking in Kitchen Charm cookware, the heat is distributed evenly so everything cooks through at the same time! Be sure to check your temperature as sometimes the lower heat setting and cooking for a longer time may be advised. Happy cooking!” – Chef Warren Goodgoll
Ingredients
1 Box dry lasagna noodle
1 ½ lb meat sauce
500 grams grated mozzarella cheese
Med container of cottage cheese
4 tbsp beef broth or water
Ingredients
1 box Duncan Hines yellow cake mix
Zest and juice of ½ lemon
1 tsp chopped ginger
3 tbl brown sugar
2 tbl unsalted butter
1 can pineapple rings
Maraschino cherries
1 large egg
Directions
Take the ginger, lemon zest and a couple TBL of the pineapple juice. Microwave it for 30 sec.
In a bowl mix cake mix, egg, ginger lemon mixture and pineapple juice from the can of pineapple rings. Mix them together to give it the consistency of a thick pancake batter.
In the Kitchen Charm 8” skillet melt the butter at a med low heat, sprinkle the sugar eavenly around.
Add the pineapple rings, put a maraschino cherry in the middle of each pineapple ring.
Add cake mixture, cover with redo vent open. Wait for steam to come out of the vent. It doesn’t have to whistle. Aprox 12 min. sometimes the cake may rise enough and block the vent. You should not need to cook more than 15min.
After the steam has started to come out of the vent, or after the time, take the pot of the burner if you are cooking on electric turn the stove off. Try to not open the lid to look this will release the heat inside the pan and the cake may not finish cooking. Let sit for ten minutes with the vent closed.
Take the lid off, run a knife around the side of the pot and invert onto a plate.
If you would like to make a quick caramel sauce, turn the pan on to a med heat add 1 cup heavy cream reduce till nice consistency. Aprox 3-5 min. the sugar and bits will mix the reduction to make a nice cream to pour over the slice of cake.
– Chef Warren at chefwarren.ca
Pasta with meat sauce is a classic meal that is always a hit with parents and children alike! For this reason, it is important that you perfect your sauce and become comfortable enough to whip it up in no time during a busy day! Take a look at Chef Warren’s take on meat sauce- it might just become a staple in your recipe book!
INGREDIENTS
1/2 white onion, chopped
1 large carrot, peeled and chopped
2 cloves fresh garlic
few sprigs of fresh thyme
1.5 lbs extra lean ground beef
1 tsp dry oregano
1 tsp dry basil
1/2 tsp chili powder
1 tbsp tomato paste (heaping)
1 tin crushed tomatoes
1 tin diced tomatoes
1 tin black beans, drained and rinsed
2 bay leaves
DIRECTIONS
In the 8″ skillet, turn the heat to low and sweat the chopped onion, carrot and garlic together by adding the lid and stirring every so often- the moisture from the onions create steam to hydrate the skillet so nothing sticks. Add the thyme and stir again.
After a few minutes, add the ground beef and turn the heat up to medium. Stir every so often and then press meat down, put lid on and let cook for 5 minutes. Remove lid and stir.
Add spices (oregano, basil, chili powder) and tomato paste. Stir again.
Add tin of crushed tomatoes, diced tomatoes, and tin of black beans plus a couple of bay leaves. Stir.
Put lid on and cook until whistle goes off. Keep lid ajar to avoid splattering and turn heat down or turn off stove until ready to eat.
– Chef Warren at chefwarren.ca
The seasons are changing, and now it’s time to switch from the barbecue to the stove. Try whipping up something warm and comforting tonight – try Chef Warren’s delicious and easy chicken curry recipe.
INGREDIENTS
1 package chicken thighs, boneless skinless
4 cardamom seeds
2 tbsp fresh garlic
4 tbsp fresh ginger
1 tbsp sesame oil
cracked black pepper and salt
4 tbsp curry powder
1/2 tbsp dried basil
1 white onion, chopped
1/4 green cabbage, chopped
2 stems of celery, chopped
2 large carrots, peeled and chopped
1 white potato, roughly chopped
1 cup mushrooms, sliced in half
1/2 tin coconut water, with pulp
1 container chick broth
Corn flour + water, for thickening
DIRECTIONS
Preheat pot at medium heat until water beads.
Mix chicken thighs with cardamom seeds, garlic, ginger, sesame oil, cracked black pepper and salt. Put the chicken into the pot without oil, searing on one side for 8-10 minutes with the lid ajar.
Flip the chicken after 10 minutes, keeping pot on medium heat. After flipping chicken, add in the curry powder, dried basil, and then the vegetables, excluding the mushrooms. Put the lid on, wait for moisture to come out of the vent as vegetables will start to sweat. Mix together.
Add coconut water and cover the mix with chicken broth. Once bubbling rapidly, add mushrooms and allow to cook for 10 minutes on medium high heat with the lid ajar.
After another 10 minutes, add corn flour slurry to thicken.
Pull up heat a bit and cook for 12-15 mins.
Readjust seasonings if necessary.
– Chef Warren at chefwarren.ca