- Portion size 8 servings
- Credits : Leta Lee
- 1 lb fusilli pasta
- 2 3/4 cups pasta sauce Hunts Thick and Rich
- 1 lb cubed mozzarella cheese
- 1 onion diced
- 2 cans sliced mushrooms
Lemony Ravioli With Sun-Dried Tomatoes Image by: Angus Fergusson
Let the flavour of fresh ravioli shine with a light lemony butter-based sauce. Stuffed fresh (or frozen) pasta doesn't take long to cook. Check for doneness once the ravioli float to the top.
In saucepan of boiling salted water, cook pasta according to package instructions. Reserving 1/3 cup of the cooking liquid, drain.
In large nonstick skillet, heat butter and oil over medium heat until melted; cook sun-dried tomatoes and garlic, stirring often, until fragrant, 2 to 3 minutes. Add pasta, Parmesan, parsley, lemon zest, lemon juice and capers; cook, stirring gently, for 2 minutes. Stir in enough of the reserved cooking liquid to coat.
Makes 2 to 3 servings.
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.
Spicy Korean Tofu Soup Image by: Jodi Pudge
This traditional Korean soup features easier-to-find ingredients without sacrificing any flavour. For example, instead of traditional dried anchovies or fermented shrimp paste, we've used umami-rich fish sauce. The one exception is the gochugaru, which gives the soup its authentic flavour; you can find it in major grocery stores as well as Asian markets.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 4 minutes. Add kimchi, garlic and red pepper powder; cook, stirring occasionally, until fragrant, about 4 minutes.
Pour in broth and 2 cups water; bring to boil. Stir in mushrooms and green onions; reduce heat and simmer, stirring occasionally, until mushrooms are beginning to soften, about 5 minutes. Add zucchini; cook, stirring occasionally, until zucchini are tender-crisp, about 5 minutes.
Using spoon, scoop tofu into scant 1/4-cup portions; add to soup. Gently stir in fish sauce and soy sauce; cook until tofu is heated through, about 3 minutes.
Bring to gentle boil; stir in eggs, breaking up yolks. Let stand until egg whites are opaque, about 2 minutes.
Makes 6 to 8 servings.
Slow Cooker Jamaican Curried Lamb image Image by: Slow Cooker Jamaican Curried Lamb image
This lamb dish gets its kick from a fiery Scotch bonnet pepper. They're one of the hottest peppers you'll find in grocery stores, so reduce the amount used if you don't like your curry overly spicy. Serve with roti or rice, and garnish with fresh thyme leaves, if you like.