The ladies behind Hall’s Kitchen who brought you wholesome, vegan soups are back it- this time with a line of equally delicious sauces. As with their Hall’s Kitchen soups, their line of sauces are all-natural, featuring fresh ingredients without additives, preservatives, GMOs or transfats. Celiacs can also rejoice- these sauces also happen to be gluten and yeast-free.
Saucy Flavours
Some of the soup flavours make a reappearance as a sauce, like the popular Rockin’ Moroccan, a Red Thai Curry Coconut Mango Sauce, Maple Soy Ginger Sauce & Marinade, as well as a Lemon White Wine Cream Sauce (made with fresh 100% cream from Hewitt's Dairy in Hagersville, Ontario and white wine from Niagara) to choose from. The Lemon White Wine Cream Sauce is ideal for pasta and seafood dishes, the Red Curry will dress up a bowl of mussels or tofu and the Rockin’ Moroccan will turn lamb into a flavourful journey.
Food Trends was inspired by this video in which Hall’s Kitchen Executive Chef Katherine Hall prepares a tasty Salmon en Papillotte for the Princess Margaret Hospital’s “Fight Against Cancer” campaign. You can watch it here to also get the recipe.
For those nights when getting dinner on the table is a priority but time isn’t on your side, try Food Trend’s version of Chef Hall’s quick, delicious and easy Salmon Marinated in Maple Soy Ginger Sauce in which the salmon is replaced by chicken. You can also use pork if you prefer.
Chicken Marinated in Maple Soy Ginger Sauce – recipe courtesy of Hall’s Kitchen and Chef Katherine Hall(Serves 2)
Ingredients:
- 2 six oz pieces of chicken breast
- 1 bottle Hall’s Kitchen Maple Soy Ginger Sauce & Marinade
- 2 cloves of crushed garlic
- pinch of chile flakes (for those that like more heat)
Method:
- In a shallow dish or plastic freezer bag, place chicken and cover with half a bottle of Hall’s Kitchen Maple Soy Ginger Sauce & Marinade, garlic and chile flakes.
- Refrigerate for 30-45 minutes. Preheat oven to 350oF.
- Remove chicken from refrigerator and place in an oven ready dish.
- Discard used marinade.
- Bake in 350oF oven for 50 minutes. Remove from oven. (Note: If substituting for salmon, cook for 10-15 minutes.)
- Heat the remaining Maple Soy Ginger Sauce in sauce pan on medium heat, stirring occasionally until hot.
- Pour extra sauce over chicken or serve on the side with spoon. Serve with brown rice, potatoes, stir fried or steamed veggies (bok choy would be a good option, wilted kale, spinach or Swiss chard) and/or a salad.
For other healthy, quick and accessible recipe ideas, click on over to the Hall’s Kitchen website.
Mary Luz Mejia - Colombian-born and Canadian raised. After earning an honours History degree from Queen's University and a Journalism post-grad diploma ...
