- Portion size 425 servings
Vegetable Beef Noodle Soup image Credits: Vegetable Beef Noodle Soup image
Hearty simmered beef, vegetables and noodles always make for a warm welcome home on a cool night. Cooking the noodles in the soup thickens the broth and gives the dish that "stick to your ribs" feeling. They do soak up some of the broth, though, so you may want to add a bit of water to any leftovers before reheating to make them soupy again.
Chicken Curry in a Hurry IMAGE Credits: Chicken Curry in a Hurry IMAGE
Mild curry paste makes this quick Indian dish kid-friendly, but feel free to use medium or hot paste for a kick.
Cozy Apple Pie Oatmeal Credits: Jodi Pudge Source: Canadian Living Magazine: September 2016
Consider this the warm hug of breakfast foods. We prefer Gala apples over other varieties because they hold their shape when cooked, but any type will work.
In bowl, mix oatmeal with ¼ cup water; microwave on high for 2 minutes. Stir well.
Meanwhile, in nonstick skillet, melt butter over medium heat; cook apple, stirring, until softened, 2 to 3 minutes. Stir in cinnamon and salt; cook for 1 minute.
Spoon apple mixture over oatmeal. Top with walnuts; drizzle with maple syrup.
Overnight Steel-Cut Oatmeal
In saucepan, melt 1 tsp butter over medium heat; cook 1 cup steel-cut oats, stirring, until fragrant, about 2 minutes. Add 3 1/2 cups water and 1/4 tsp salt; bring to boil. Turn off heat; cover and let stand until cooled to room temperature, 1 1/2 to 2 hours. Refrigerate in airtight container for 8 hours. (Make-ahead: Refrigerate for up to 4 days.) Microwave on high for 2 minutes before serving. Makes about 4 cups.
<p>Spiced Pear Galette</p> Credits: Photography by Ronald Tsang
Galettes are the perfect fall dessert because you get all the flavour of a flaky fruit-filled pie but with a rustic home-style look. Firm Bosc pears are ideal for baking; they stay crisp when ripe and keep their shape.
Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Drizzle with ice water; toss with fork, adding up to 2 tbsp more ice water if needed, until dough comes together. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 2 days.)
On lightly floured work surface, roll out dough into 17-inch circle; transfer dough to parchment paper–lined large rimless baking sheet.
Filling: Spread butter over pastry, leaving scant 2-inch border; sprinkle with 1 tbsp of the sugar and the cinnamon.
Toss together pears, flour, ginger, nutmeg and remaining sugar. Arrange in even layer over buttered pastry. Fold over pastry edge to make 13-inch round.
Whisk egg yolk with 2 tsp water; brush over pastry. Bake on bottom rack of 375°F oven until golden, 50 to 60 minutes. Let cool completely on pan.
In small microwaveable bowl, microwave honey on high for 10 seconds; brush over filling. Sprinkle with salt (if using).
Makes 8 to 10 servings.