Tweedsmuir Public School Wellness Night

Thank you to everyone who came to visit us at Tweedsmuir Public School for Wellness Night! We hope you had a fantastic time, because we know we sure did. Below are the recipes for the day's stew (and another for you to try), and for making your own lentil jar.

You can also find a tip sheet with another chili recipe and some of Chef Katherine's other favourites here.  If you have any questions, give us a shout at info@growingchefsontario.ca. Happy cooking!

Chicken stew using jarred lentils

INGREDIENTS 

-       One whole chicken

-       3 carrots, peeled and diced small

-       2 small onions, small dice

-       2 stalks of celery, small dice

-       3 cloves garlic, finely minced

-       1 28 oz can diced tomatoes

-       10 cups water

-       1/4 cup chopped italian parsley

-       1/4 cup olive oil

-       salt and pepper to taste

-       1 jar lentil barley soup mix 

DIRECTIONS

Preheat a large stock pot over medium heat and add olive oil.  Add carrots, onions, celery, and garlic and cool until lightly browned and softened.  Add tomatoes, water, whole chicken, and salt and pepper to taste.  Bring to a low simmer and let simmer until chicken is cooked through.  Remove chicken from water and let cool, and add jar of lentils to the pot, topping up with a bit more water if necessary.  Remove meat from the chicken carcass and shred into small pieces, and add back to pot with parsley.  Let stew continue to barely simmer until lentils and barley are cooked through, about one and a half to two hours.  Season with salt and pepper to taste.

 

Beef stew using jarred lentils

 INGREDIENTS

 - 2 lb stewing beef, cut into 1 inch cubes

- 2 small onions, small dice

- 2 stalks of celery, small dice

- 3 small carrots, peeled and diced small

- 2 cloves garlic, minced

- 1 cup peas

- 10 cups water

- 1/4 cup olive oil

- salt and pepper to taste

- 1 jar lentil barley soup mix 

DIRECTIONS

Preheat a large stockpot over medium heat and add olive oil.  Add carrots, onions, celery, garlic, and beef to pot, and cook until vegetables are softened and beef is well browned.  Add water and jar of lentils to the pot, season.  Bring contents of pot to a very low simmer, and let cook until meat is very soft, and lentils and barley are cooked through  at least two hours.  Season with salt and pepper to taste.

  

Lentil barley soup mix

 INGREDIENTS

- 2/3 cup brown lentils

- 2/3 cup yellow split peas

- 2/3 cup green split peas

- 1 cup barley

- 1 tsp. dried thyme

- 2 tsp. dried oregano

- 1 tsp. dried rosemary

- 2 bay leafs

- 2 tsp. ground pepper

DIRECTIONS

In a 1 litre mason jar, measure 1/3 cup brown lentils, 1/3 cup yellow split peas, 1/3 cup green split peas, 1/2 cup barley, then repeat again, 1/3 cup brown lentils, 1/3 cup yellow split peas, 1/3 cup green split peas, 1/2 cup barley.  Top with 1 tsp. dried thyme, 2 tsp. dried oregano, 1 tsp. dried rosemary, 2 bay leafs, and 2 tsp. ground pepper.  

 

  The Clark Family Foundation
 
  
     
 
 
 
   
    
Urban Harvest Landscape
zdybThe Wilson Family FoundationThe Joanne and Tom Cowan Fund
The William and Katharine Kostuk Family FundLove Alchemy Cornerstone
TillsonburgLFHSGoodlife Fitness