“You need to eat more veggies and you need to eat more veggies! EVERBODY needs to eat more veggies!!” This was the sum total of the talk we heard from Dietician Megan Pentz-Kluytz at the Knorr Flavour Experience event I attended two weeks ago. We have all heard about how South Africa is near the top when it comes to obesity and this leads to a higher rate of heart attacks and lifestyle diseases like diabetes and high cholesterol.
Knorr has gone out of their way to limit the amount of salt they use in their packet sauces and salad dressings and I no longer use any other stock since they brought out their stock pots. Yes, yes I know I should be making my own stock but I don’t have the freezer space. Maybe one day when I get a chest freezer I will make time to do it myself.
We were divided into groups and started making the lunch we would be eating. I really appreciated the fact that they fed us a starter before we had to start cooking and we only cooked for about an hour or so before we could eat our meal. I’ve been to a few cook along events where the Cape Town laid back atmosphere meant we starved while we were cooking and ended up eating at 10pm. This was anything but ideal especially since 95% of us had to wake up for work the next morning.
Our group made roasted veggies where the peeled, chopped root veg was drizzled with 15ml canola oil and 60ml honey then a veggie stock pot was plopped in the middle before a lid of foil sealed it before it was popped into the oven at 180 degrees celcius for 25 minutes. I usually roast my veg at 200 degrees without the foil lid for about an hour but the Knorr way was surprisingly easy and delicious. I will be making it this way from now on but remember to get to know your oven. When I made it at home I removed the foil halfway through and baked it at 200 degrees for about 40 minutes. This can then be served on rocket leaves with a crumble of your favourite feta cheese. YUMMY!
I’m making the Chicken, Sweet Potato and Leek Casserole for supper tonight but I have a feeling I won’t get a chance to take a picture before the light fades. The recipe is available on the What’s for Dinner cards you will find dotted around displays at your local supermarket but you can also register to be part of the Knorr community HERE . I tweaked the recipe a bit to suit me as I always do.
- 15ml oil
- 800g chicken breasts, with skin on and bone in
- 2 leeks, washed and sliced
- 5ml garlic, grated
- 5ml ginger, grated
- 300g sweet potato, peeled and chopped
- 25ml tomato paste
- 500ml cold water
- 1 packet Knorr Chicken a la King dry cook in sauce powder
- Cooked brown rice and steamed mixed vegatables to serve
- Preheat oven to 180 degrees celcius and heat oil in oven safe pot that has a tight fitting lid.
- Brown chicken pieces in hot oil and remove from pan.
- Fry leeks, garlic and ginger briefly before adding potatoes.
- Stir well then add tomato paste, water and cook in sauce powder and mix until well combined and starting to boil and thicken.
- Add chicken back into pot, cover with lid or foil and transfer to the oven to bake for 45 minutes until chicken is done.
- Cut chicken up into bite sized chunks and serve with rice and veggies. Serves 4-6