1 pound boneless skinless chicken*, cut into bite size pieces
1 ½ tsp cajun or creole seasoning (or season-all for less spice)
½ pound smoked sausage, such as andouille
1 ½ cups chopped onions
1 cup chopped bell peppers
1 cup liquid Bloody Mary Mix (without alcohol)
2 cups stock (to make, mix 2 tsp Waltzing Kangaroo Chicken Flavor bouillon powder into 2 cups warm water)
2 tbsp chopped fresh parsley
2 tbsp chopped green onions
1 ½ cups long grain rice
Heat the oil in a large, heavy pot with a lid, such as a dutch oven. Season the chicken pieces generously with the cajun seasoning or season-all. Add the chicken to the pot and cook, stirring over medium heat until browned, about 5 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the peppers and onions, stir and cook until soft and golden, 5-6 minutes. Add the bloody mary mix and the stock. Add the parsley and green onions. Stir and bring to a boil.
Add the rice, cover the pot and reduce heat to medium-low. Cook until the rice is tender and has absorbed most of the liquid, 15-20 minutes. Do not stir. Once rice is cooked, fluff with a fork before serving.
*We prefer chicken thighs, but chicken breast works too!
Recipe adapted from the Cooking Up a Storm cookbook by M. Bienvenu & J. Walker
]]>GUIDELINES FOR DEFROSTING TARTS
Tarts are fully cooked and ready to eat once thawed. Defrost in the refrigerator and/ or at room temperature.
Refrigerator Thaw in the refrigerator overnight, remove plastic wrap and serve when desired temperature is reached. |
Room Temperature Remove plastic wrap and thaw at room temperature for 1-2 hours and serve. |
Oven Preheat oven to 350℉. Remove plastic wrap. Place tarts on a baking sheet and heat for 5-10 minutes or until warm. Times vary according to the oven and the number of tarts being warmed. |
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Ingredients:
4 cups water
4 teaspoons or 1 tablespoon + 1 teaspoon Waltzing Kangaroo chicken bouillon
2 tablespoons extra virgin olive oil
1 medium onion, minced
1 celery stalk, minced
1 medium carrot, peeled and minced
2 tablespoons ginger, peeled and minced
¼ teaspoon crushed red pepper flakes
1 cup Arborio rice
Salt and pepper to taste
½ cup white wine
½ cup fresh or frozen and thawed green peas
2 tablespoons butter
2 – 3 tablespoons Parmesan cheese, freshly grated
3 green onions, thinly sliced (optional)
Directions:
In a large pot, bring water to a simmer, add bouillon, mix well. Set aside.
In a large saucepan, heat oil. Add onion, celery and carrot and cook over high heat until the onion are soft, 3 – 4 minutes. Add ginger and pepper flakes and cook until fragrant. Add rice, stirring well until fully coated with oil, 1 – 2 minutes. Add salt, pepper and white wine. Stir while the wine bubbles away.
Lower heat to medium or medium high. Add bouillon ½ cup at a time to the pan, stirring after each addition while liquid evaporates. Maintaining medium to medium high heat, stir frequently while adding ½ cup bouillon at a time, stirring after each addition. After 15 minutes, taste the rice. It should be tender but with a slight bit of crunch. Cook rice 10 minutes more for a total of 25 minutes. When rice is completely cooked, add the peas and cook for 1 minute more. Remove risotto from heat. Gently stir in butter and Parmesan cheese. Top risotto with sliced green onions (optional) and serve.
Cooks Tip: Why BOTH Bouillon Seasonings? To give even more depth of flavor, in this case the “chicken flavor” gives a creamier mouth feel to balance the acidity in the tomatoes.
Ingredients:
1 tbsp preferred oil
1 large onion, chopped
2.5 lbs ground beef (or ground meat of choice)
1 tbsp Waltzing Kangaroo Beef Flavored Bouillon Seasoning
1 tbsp Waltzing kangaroo Chicken Flavored Bouillon Seasoning
1tbsp cumin
2 tsp garlic powder
2 tsp onion powder
1.5 tsp chili powder
1 15oz. can black beans, drained
1 15oz. can kidney beans, drained
1 15oz. can garbanzo beans, drained
1 15oz. can corn, drained
2 15oz. cans Rotel tomatoes with green chili
2 15oz. cans diced tomatoes
Directions:
Sauté onion in 1 tbsp oil for 4 minutes then add ground meat, breaking it up as you stir. Add both Bouillon Seasonings, cumin, garlic powder, onion powder, chili powder and combine well. Empty meat mixture into your slow cooker and add drained black, kidney and garbanzo beans as well as drained corn. Then add entire contents of Rotel and diced tomatoes. Stir and set to cook. Slow cooker HIGH for 3 hours OR Instant Pot high pressure cook for 30 minutes. Serve and garnish with diced green onions and sour cream OR grated cheese (or both ;)
Ingredients:
1 tbsp butter (or butter substitute)
3 cloves of garlic, minced
1 yellow onion, chopped
2 large carrots, cut into matchsticks
3 tbsp flour of choice (can use gluten free)
4tsp Waltzing Kangaroo Chicken Flavor Bouillon Seasoning
½ cup milk (or non-sweetened milk substitute)
3 cups cauliflower florets, very finely chopped (1 small head of cauliflower)
3-4 cups broccoli florets, very finely chopped (1 medium head of broccoli)
¾ tsp salt
Black pepper, to taste
½ tsp garlic powder
⅛ tsp cayenne pepper
2 cups shredded cheddar cheese
Directions:
In a large pot, add butter and place over medium high heat. Once butter is melted, add in garlic, onion, and carrot. Sauté for 5 minutes or until veggies are tender. Stir in the flour to coat the veggies, then add 4 cups water and 4tsp Bouillon Seasoning, stir to combine. Then add milk, cauliflower, broccoli, salt, pepper, garlic powder and cayenne pepper. Bring to a simmer and cook for 10-15 minutes, until broccoli and cauliflower are tender. Stir in cheese and reduce heat to low, stirring to melt cheese. CAREFULLY, blend with a stick blender (or in a blender allowing heat to gently escape). Once blended to your desired consistency, return to pot, reheat if necessary and add salt and pepper to taste. Serve immediately. Can be topped with additional cheese.
Cooks tip: If soup is too thick, add a water/bouillon mixture. The proportions should be 1 cup water to 1 tsp bouillon.
Adapted from Ambitious Kitchen "Lighten Up Cheddar Cauliflower Broccoli Soup"
]]>Vegan / Gluten Free
Yield: 6 servings
Ingredients:
2 cups rice (uncooked)
1tbsp cooking oil
½ of an onion, diced
1 bell pepper, any color, diced
3 cloves garlic
2 cans black beans
1 tsp cumin
1 tbsp Waltzing Kangaroo Beef Flavor Bouillon Seasoning
Pepper to taste
Directions:
Cook rice using your preferred method. Heat oil in a large pot over medium heat. Add onions and sauté for 2 minutes then add bell pepper and sauté for another 5 minutes, stirring occasionally. Add garlic, beans, 1 cup water and Bouillon Seasoning and bring to a boil. Lower heat and simmer for 20 minutes.
Serve beans over rice and garnish with (any combination of) the following: green onion, avocado slices, cilantro, sour cream, lime slices.
]]>Cooks Tip: Feel free to cook rice ahead of time, cold rice is ideal!
Ingredients:
2 cups uncooked rice
3 eggs, beaten
½ lb. bacon, diced
½ of a medium onion, sliced in thin half moons
12 oz bag of frozen peas and carrots, defrosted
2 cloves of garlic
2 tbsp preferred cooking oil
1tbsp Waltzing Kangaroo Chicken Flavor Bouillon Seasoning
1 tbsp soy sauce*
Directions:
Cook rice and set aside to cool. This is essentially a one pan meal. Unless otherwise specified, cook on medium-high heat. Heat a large frying pan with a touch of butter or oil. Pour eggs into the pan. Leave the egg alone, it should cook quickly and is ideal if it stays pancake flat. Once cooked, gently slide it onto a cutting board. Slice egg into small (½ in. x 1 in.)strips. In the same pan, cook the bacon for 5 minutes or until just crispy. Once cooked, remove with slotted spatula into a bowl or plate and set aside. Drain off excess fat, but leave some to sauté onions. Cook the onions for 1 minute, then add the garlic and cook for an additional minute. Again using your slotted spatula empty into the same bowl or plate as the bacon. Turn up the heat to high, add 2 tbsp cooking oil, cooked rice and “fry” the rice, stirring continually for about 5 minutes. Add bacon, onion, garlic, peas, carrots and stir to combine. Add bouillon and soy sauce and stir until fully combined. Add egg and mix through, 1 minute.
]]>Yield: 6 servings
Ingredients:
1 pound ground pork, beef or chickenHeat 1 tbsp oil in a LARGE skillet over medium-high heat. Add ground meat, cook until no longer pink. Add Bouillon Seasoning, onion, mushrooms, sesame oil and rice vinegar then cook until onions & mushrooms are softened, about 5 minutes. Add garlic, ginger, soy sauce, coleslaw mix and cook until cabbage is wilted, about 5 minutes. Remove from heat and season with pepper, to taste.
Cooks Tip: It will seem like there is too much coleslaw, but it will shrink! Gently stir so the meat mixture ends up on top and the cabbage will wilt faster.
*If gluten is not a concern, regular soy sauce is fine. Other substitutes include: tamari, coconut aminos and liquid aminos.
]]>Put all ingredients in a food processor and blend until combined. Consistency should be smooth, but not so blended you can't see bits of green basil. Serve with pita chips.
]]>3 tbsp. butter*
1 lb. whole white button mushrooms
½ tsp. Waltzing Kangaroo Beef Flavor Bouillon Seasoning
¼ tsp. freshly ground black pepper
2 cloves garlic, minced
1 tsp. fresh thyme leaves, removed from sprig
Melt butter in a large skillet over medium-high heat. Add the mushrooms and sprinkle with Waltzing Kangaroo Bouillon Seasoning and pepper. Stir to make sure both the butter and seasoning is evenly distributed. Then, resist the temptation to move the mushrooms to let them brown on the bottom, about 5 minutes. Flip the mushrooms and cook (again, undisturbed) until brown and tender, about 5 minutes. Add the garlic and thyme and sauté until fragrant, about 1 minute. Serve immediately. .
* To make the mushrooms VEGAN, use your preferred butter substitute
]]>Ingredients:
1 cup quinoa (uncooked)
2 tbsp. olive oil
1 pound baby bella or cremini mushrooms, sliced
5 cloves garlic, minced
½ tsp. thyme (fresh, leaves only or dried)
1 generous handful baby spinach, roughly chopped
2 tsp. Waltzing Kangaroo Beef Flavored Bouillon Seasoning + ½ tsp, to taste
Freshly ground pepper, to taste
2 tbsp grated parmesan (optional)
In a large saucepan add 2 cups of water and 2 tsp Waltzing Kangaroo Bouillon Seasoning, cook quinoa according to package instructions and set aside. Heat oil in a large skillet over medium-high heat, add mushrooms, garlic and thyme. Stir well to evenly distribute the oil, garlic and thyme. Cook for about 3 minutes, stirring only occasionally. Add spinach and cook for another minute or so until the mushrooms are tender and the spinach turns bright green and starts to wilt. Stir in cooked quinoa and stir until well combined. Taste and if you feel the dish needs more seasoning, sprinkle in some additional bouillon seasoning. Serve immediately, garnished with Parmesan cheese, if desired.
]]>Ingredients:
2 tbsp. vegetable oil
½ of a medium onion, thinly sliced
3 cloves garlic, minced
1 tsp. ginger, minced
1 tbsp. soy sauce
4 tbsp. Waltzing Kangaroo Beef Flavored Bouillon Seasoning
8 oz. white button mushrooms, sliced
2 baby bok choy, sliced into bite sized pieces
1 carrot, cut into matchsticks
14 oz. extra firm tofu, cut into bite sized cubes
8 oz. flat rice noodles
Salt and pepper, to taste
4 green onions, sliced
Heat oil in a large pot over medium-low heat. Add onion, garlic and ginger and sauté until soft, about 5 minutes. Add 6 cups water, Waltzing Kangaroo Bouillon Seasoning, soy sauce and bring to a simmer. Add mushrooms and cook for 5 minutes until softened. Add bok choy, carrots and tofu then cook for a further 4 minutes. Meanwhile, cook noodles according to the packet instructions. Drain, rinse under cold water and drain again. To serve, divide noodles among bowls and ladle soup over noodles. Garnish with green onions.
]]>Ingredients:
2 tbsp. butter (or butter substitute)
1 medium onion, chopped
1 Russet potato, peeled and cubed
2 pounds butternut squash, peeled and cubed
2 tbsp. Waltzing Kangaroo Chicken Flavor Bouillon Seasoning
13.5 oz (1 can) unsweetened coconut milk
Salt and pepper, to taste
Heat butter in a large pot over medium-low heat. Add onion and sauté until soft, about 5 minutes. Add potatoes, butternut squash, 4 cups of water and Waltzing Kangaroo Bouillon Seasoning. Stir, cover and bring to a boil. Turn down the heat and simmer for about 20 minutes, until the vegetables are soft. Remove from heat and puree, taking care to let the heat gently escape if using a blender. Return to the large pot, stir in coconut milk and bring to a simmer. Remove from heat and add salt and pepper, to taste. Serve with crusty bread.
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