At Downtown Montessori Infinity Place, our on-site chef Dorothy, cooks a variety of wholesome, nutritious meals for our growing children. Adhering to Canada’s food guidelines, she follows a menu that is dietitian and “kid approved”! For morning snack, some of the favourites are the warm and fluffy pancakes and the soft, savoury cheese scones with fresh fruit.
One of the popular lunches is a hearty chicken and cabbage stew. This meal is full of heart-healthy cabbage, carrots, tomatoes and lean ground chicken all seasoned with thyme and served with a combination of brown and white rice.
We have included the recipe if you would like to try this tasty favourite at home. Happy cooking!
Chicken and cabbage stew (6-8 portions)
1 diced medium onion
2 diced small carrots
1 diced small red pepper
3 diced cloves of garlic
½ diced small cabbage
1 ½ lbs lean ground chicken
1 28 oz can diced tomatoes
2 cups chicken broth
2 teaspoons dried thyme
2 teaspoons paprika
Salt and pepper to taste
- Saute vegetables until soft (5-10 mins) over medium heat.
- Add ground chicken and saute until browned.
- Add tomatoes, broth, paprika and thyme. Let simmer for 20-30 minutes on medium heat.
- To thicken, you can add 1 tablespoon cornstarch diluted in 2 oz water or broth. Stir well and cook for another 2-3 minutes. Season to taste.
- Can be served with rice, noodles or couscous.
- Enjoy!
