When you think of All Bran the first thing that comes to mind is fibre. Little did I know that the pantry staple of my childhood is an excellent addition to all kinds of dishes. I recently had the opportunity to sample some tasty dishes where All Bran was the star. Chef Craig Harding of Campagnolo graciously opened up his restaurant to myself and a few other media folks to showcase why All Bran is not just a breakfast treat.
From the Stewed Chickpeas and Heirloom Tomatos with Parmigiano All Bran Clusters, inspired by his Sous Chef Antonio’s father to gnocchi- yes gnocchi made with All Bran my heart was inspired by this unlikely ingredient.
The star of the day was the Cornish Hen Cacciatore with Roasted Shepherd Peppers and All Bran Polenta. It was sheer genius.
While we couldn’t convince Chef Harding to share all of his secrets here is a recipe by our blog friend Abbey Sharpe of Abbey’s Kitchen which stars All Bran and is definitely on our must make list.
Nutritious casserole recipe with a fibre topping that is the perfect weeknight family meal.
- All-Bran* Topping:
- 1 tsp. extra virgin olive oil
- 6 tbsp. All-Bran Original* cereal
- 1 clove of garlic, finely minced
- 2 tbsp parsley, finely chopped
- Pinch each of salt and pepper
1 tsp. extra virgin olive oil 2 skinless boneless chicken breasts**, cut in half Pinch each of salt and pepper 2 low fat turkey sausages*, cut in half 1 1⁄2 cups of thinly sliced onions 2 garlic cloves, minced 3⁄4 tsp. dried herbs de Provence 1 bay leaf 3 leaves of thyme 1 14 1⁄2 oz. can of diced tomatoes in juice Pinch each of salt and pepper 1 19 oz can of white beans (Cannellini, Navy or Great Northern), drained and rinsed.
For the All-Bran Topping:
Heat a teaspoon of olive oil in a Dutch oven over medium heat. Add in the All-Bran Original * cereal, garlic, parsley and a pinch each of salt and pepper. Stir until combined and crumbly.
For the Casserole:
Season the chicken with a pinch each of salt and pepper.
When the pan is hot, add the olive oil and then chicken breasts and sear on all sides until golden brown, about four minutes per side. Remove from the pot, and set aside.
In the same pot, add in the sausages, and sear on each side until golden brown. Remove from pot, and set aside.
Return the pot to the low heat, and add in the onions. Cook for seven to eight minutes, until softened. Add in the garlic and cook for another 30 seconds. Add in the herbs, bay leaf, thyme, tomatoes with their juice, and season with a pinch each of salt and pepper.
Bring the mixture to a boil. Reduce the heat to medium low and simmer for eight minutes.
Add in chicken breasts, sausages and beans and transfer to the oven with the lid on for ten minutes.
After ten minutes, remove the lid and finish cooking until the sausages and the breasts reach an internal temperature of at least 165° F.
Remove from the oven and top with the All-Bran* crumble. Serve immediately.
Makes: 4 servings
* © 2015, Trademark of Kellogg Company used under licence by Kellogg Canada Inc. **When cooking with raw meat, ensure meat is cooked to correct internal temperature to avoid food borne illness.Tags: Abbey Sharpe, Abbey's Kitchen, All Bran, Campagnolo, Cornish Hen Cacciatore, Craig Harding, Rochelle Latinsky