- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2008
MethodIn salad bowl, whisk together rice vinegar, vegetable oil, gingerroot, sesame oil and salt.
Add mixed greens, cucumber, radish and green onion. Toss to coat.
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.
Slow Cooker Balsamic-Braised Pot Roast IMAGE Image by: Slow Cooker Balsamic-Braised Pot Roast IMAGE
Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
Lentil and Brown Rice Cakes with Baked Fries sales Image by: Lentil and Brown Rice Cakes with Baked Fries sales
This recipe turns powerhouse lentils into a healthy spin on burgers. Golden, crispy baked fries require very little oil but still don't stick to the parchment paper–lined pan—they are the tastiest good-for-you fries you'll ever enjoy. Thick Greek yogurt and fresh garlic on top of the patty give it a creamy kick, and a simple fresh salsa is the only condiment you'll need.
Cider-Braised Chicken Thighs with Smashed Potatoes Image by: Jodi Pudge
Bone-in skin-on chicken thighs are a bargain at the grocery store, plus they're so much juicier than boneless thighs or breasts. Look for smaller thighs to ensure they cook quickly; if they're on the larger side, they may need a few extra minutes.
Chicken: Sprinkle chicken with 1/4 tsp each of the salt and pepper. In Dutch oven or large heavy-bottomed saucepan, heat half of the oil over medium-high heat; cook chicken, turning once, until browned, about 6 minutes. Transfer to plate. Set aside.
In same pan, heat half of the remaining oil over medium-high heat; cook apples, turning once, until golden, about 2 minutes. Transfer to separate plate. Set aside.
In same pan, heat remaining oil over medium-high heat; cook onion, garlic and thyme, stirring, until softened, about 2 minutes. Pour in cider; cook, scraping up browned bits, until slightly reduced, about 1 minute.
Stir in broth, mustard and remaining salt and pepper; bring to boil. Add chicken and any accumulated juices. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 18 minutes.
Transfer chicken to clean plate. Discard thyme. Whisk flour with 1 tbsp water; add to sauce and cook, stirring, until slightly thickened, about 2 minutes. Stir in apples.
Smashed Potatoes: Meanwhile, in large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes; drain and return to pan. Cook over medium heat, stirring, for 1 minute. Add milk, butter, thyme, salt and pepper; coarsely mash together. Serve with apple mixture and chicken.