- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2007
- 1 1/4 cup water
- 1/4 teaspoon salt
- 1 cup couscous
- 2 green onions chopped
Green Onion Couscous Image by: Green Onion Couscous
Mediterranean Chickpea Stew
Image by: Photography by Ronald Tsang
You can make this hearty soup vegetarian by omitting the bacon, sautéing the veggies in olive oil instead of the bacon fat and substituting vegetable broth for the chicken broth. Use the bottom of a heavy saucepan to crush the fennel seeds, which will release their licorice-like flavour. If you don't have fresh spinach, you can use half of a 300-gram package of frozen spinach; just be sure to thaw and drain it well before stirring it into the soup.
In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring often, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate to drain. Set aside.
Drain all but 1 tbsp fat from pan; cook onion, mushrooms and celery over medium heat, stirring, until softened, about 5 minutes. Add garlic, tomato paste, savory and fennel seeds; cook, stirring, for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat and simmer for 2 minutes. Stir in chickpeas, salt and pepper; cook until heated through. Remove from heat; stir in spinach and lemon juice.
Divide stew among serving bowls; dollop with yogurt. Sprinkle with bacon. Serve with baguette (if using).
Blueberry Sour Cream Pie Image by: Jeff Coulson
For a summer-fresh twist on Dutch apple pie, swap the traditional filling with a tangy custard made of sour cream and seasonal blueberries. Plus, the no-fuss streusel topping is much easier to make than a classic rolled pastry.
Creamy Skillet Mushroom Lasagna Image by: Jodi Pudge
Lasagna on a weeknight? We've made it possible with this skillet version, layered with cremini mushrooms, baby spinach and a creamy béchamel sauce. For the best texture, make sure to drain the mushrooms fully to get rid of any excess moisture, which will otherwise make the filling runny.
In large saucepan of boiling salted water, cook noodles for 2 minutes less than package instructions for al dente; drain. Arrange noodles, keeping edges from touching, in single layer on tea towel.
While noodles are cooking, in nonstick skillet, heat oil over medium-high heat; cook mushrooms, stirring occasionally, until softened and almost no liquid remains, about 7 minutes. Add spinach; cook, stirring, until beginning to wilt, about 2 minutes. Drain in colander; scrape into bowl. Stir in salt and pepper.
In small saucepan, whisk 1/4 cup of the milk with the our until smooth. Gradually whisk in remaining milk; cook over medium heat, whisking constantly, until thickened, about 8 minutes. Add 3/4 cup of the mozzarella, the ricotta, mustard and cayenne pepper; cook, stirring, until mozzarella is melted. Remove from the heat.
Spoon 1/2 cup of the sauce into bottom of lightly greased 10-inch cast-iron or ovenproof skillet. Arrange 3 of the noodles over top, trimming ends to fit skillet; top with half of the mushroom mixture. Spoon half of the remaining sauce over top. Arrange remaining noodles, perpendicular to bottom noodles, over top. Top with remaining mushroom mixture, sauce and mozzarella.
Bake in 425°F oven until mozzarella is melted, about 4 minutes; broil until top is golden, about 2 minutes.
The Ultimate Beef Stew image Image by: The Ultimate Beef Stew image
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.