Take Five

Take a break with us. Here is a collection of activities to keep you entertained, teach you new skills and help you recharge. Be sure to check back because we will continue to update this area periodically. Enjoy!

Community Kitchen


Sautéed Chicken with Tarragon and Fall Vegetables

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1 whole chicken, cut into 8
100 ml white wine
300 ml chicken stock
Fresh tarragon, chopped
2 tbsp tomato paste
2 fresh tomatoes, seeded and chopped
2 onions, chopped
1 whole garlic bulb, cut in half
4 small carrots, cut into 2-inch pieces

1 large turnip, cut into large pieces
12 baby potatoes, whole or cut in half, depending on size
1 cup whipping cream (optional)
Bay leaf
Extra virgin olive oil
Butter
Salt
Pepper

Procedure – all done in one pan! Serves 4.

  1. Season cut up chicken pieces with salt and pepper on sides. Heat olive oil in a large flat-bottomed pan and sear chicken skin side down first until browned on both sides. Remove from the pan and reserve.
  2. Add some butter to the pan and begin to cook the onions, carrots, and garlic for 5 minutes.
  3. Add the tomato paste and cook for 2 minutes.
  4. Pour in the white wine and deglaze the pan.
  5. Place the browned chicken pieces back in the pan on top of the cooked vegetables.
  6. Put the remaining tomatoes, turnips, and potatoes around the chicken pieces. Add the chicken stock, tarragon, and bay leaf and bring to a boil.
  7. Cover the pan with a lid and place in oven at 300° and cook for 20 minutes.
  8. Remove from oven, check to see the chicken is fully cooked. Then remove the chicken pieces and put pan on the stove top to finish the sauce.
  9. Add the whipping cream and allow the sauce to reduce gently.
  10. Finish the sauce with the butter and add some fresh chopped tarragon.

Notes: you may require more white wine and chicken stock depending on the pot. The chicken should be half submerged in the cooking liquid.

- Submitted Chef Todd Clark, Cook Apprentice Program, Saskatchewan Polytechnic

 

Zucchini chocolate bread

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Alumni fall recipe - great way to use up the garden zucchini

3 eggs
¾ cup vegetable oil
2 tsp vanilla
1 ½ cups sugar
3 cups grated zucchini
2 1/3 cups flour
½ cup cocoa

2 tsp baking soda
1 tsp cinnamon
1 tsp salt
½ tsp baking powder
½ cup chopped nuts
½ cup chocolate chips

Mix together eggs, oil, vanilla, sugar and zucchini. In a large bowl, mix flour, cocoa, baking soda, cinnamon, salt and baking powder. Stir in nuts and chocolate chips. Add zucchini mixture to dry ingredients. Bake in 2 greased loaf pans at 350° for 45 minutes.

- Submitted by Patty N., Secretarial Science, Class of ‘85

 

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