Quick and easy. Family favorite
- Portion size 6 servings
- Credits : dwissink
Quick and easy. Family favorite
The Ultimate Banana Bread Image by: Jeff Coulson
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
Corned Beef Cabbage Rolls With Cider Dijon Sauce | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei
Think of this as a traditional boiled cabbage dinner wrapped in neat little parcels and bathed in a tangy, sweet sauce. To save prep time, pick up a chunk of corned beef at the deli.
Cider Dijon Sauce: In saucepan, heat oil over medium heat; cook onion and apple, stirring occasionally, until tender and light golden, 10 to 12 minutes. Stir in cider, broth, molasses and Dijon mustard; bring to boil over high heat. Reduce heat and simmer, stirring occasionally, for 15 minutes. Let cool slightly. In blender, purée sauce until smooth.
Return sauce to pan; bring to boil. Whisk in grainy mustard, salt and pepper. Whisk cornstarch with 3 tbsp water; whisk into sauce. Bring to boil; cook until thickened, 1 to 2 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 5 days.)
Cabbage Rolls: In saucepan of boiling salted water, cook carrots and potatoes until fork-tender, 15 to 18 minutes; drain well.
In same pan, melt butter over medium heat; cook garlic and red onion, stirring occasionally, until lightly browned, about 3 minutes. Sprinkle in thyme, caraway seeds, salt and pepper. Turn off heat; return carrots and potatoes to pan. Mash until smooth; stir in milk. Fold in corned beef. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
Working in batches, in saucepan of boiling water, cook cabbage leaves until slightly softened; rinse to cool. Using knife, cut triangle from bottom of each cabbage leaf to remove thick white portion. Divide potato filling among leaves. Tuck in sides and roll up.
Assembly: Spoon one-third of the Cider Dijon Sauce over bottom of 13- x 9-inch (3 L) baking dish. Place cabbage rolls, seam side down, on top of sauce. Spoon 1 cup of the sauce over cabbage rolls. Cover with parchment paper; seal pan with foil. Bake in 350°F oven until filling is warm and sauce is bubbly, 45 to 55 minutes. Serve with remaining sauce.
Makes 18 to 20 rolls.
Chewy Quinoa Bars IMAGE Image by: Chewy Quinoa Bars IMAGE
These nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fibre and protein to stave off hunger. Pack one in her knapsack for snack emergencies!
In skillet, toast quinoa over medium- high heat, shaking pan often, until brown and beginning to pop, about 8 minutes.
Meanwhile, in saucepan, combine corn syrup, tahini, honey and oil; heat over medium heat, shaking pan often, until melted and smooth, about 6 minutes.
In large bowl, combine cherries, oats, quinoa flakes, coconut flakes, pepitas and toasted quinoa; stir in syrup mixture to coat evenly. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, pressing firmly with bottom of greased measuring cup or greased spatula.
Bake in 325°F (160°C) oven until golden brown, about 20 minutes. Sprinkle with chocolate chips; let cool completely on rack. Refrigerate until chocolate chips are set, about 30 minutes. Cut into bars. (Make ahead: Store in airtight container for up to 1 week.)
Slow Cooker Korean Pork Lettuce Wraps image Image by: Slow Cooker Korean Pork Lettuce Wraps image
Traditionally called Bo Ssam - these ginger-packed lettuce wraps make a light, satisfying meal. Serve with Korean-style pickled vegetables or kimchi, the intensely flavourful Ginger Green Onions Sauce and a sprinkling of toasted sesame seeds for an authentic flair.