- Portion size 6 servings
- Credits : Laurie Hartt
- 8 slices bacon
- 1 large steak
- 1 onion
- 1 stalk celery
- 1 green pepper
- 4 tablespoons soy sauce
- 2 cans hot chicken sauce
- 3 cups macaroni
- 3 cups shell pasta
Quick Egg and Veggie Fried Rice image Credits: Quick Egg and Veggie Fried Rice image
Everyone needs a fried rice recipe in his or her repertoire, because it's great for using up leftovers. When you don't have any meat in the fridge or freezer, you'll likely have eggs on hand to turn what's normally a side dish into this complete meal.
Steak and Broccoli Stir-Fry Credits: Stacey Brandford
The secret to a perfectly cooked beef stir-fry is placing the steak in the freezer before slicing it. That way, the meat will become nice and firm, allowing you to cut the meat into thin, even slices with ease.
Place beef in freezer until firm, about 20 minutes. Thinly slice across the grain.
Meanwhile, in small bowl, whisk together oyster sauce, chili garlic sauce, half each of the salt and pepper and 1/3 cup water. Set aside.
In bowl, toss together beef, garlic, egg yolk, cornstarch and remaining salt and pepper.
In large nonstick skillet or wok, heat 1 tsp of the oil over medium-high heat; stir-fry half of the beef mixture until browned, about 3 minutes. Transfer to plate. Repeat with 1 tsp of the remaining oil and the remaining beef mixture.
In same pan, heat remaining oil over medium-high heat; stir-fry onion and mushrooms until onion is golden and mushrooms are softened, about 5 minutes. Add broccoli, red pepper and 2 tbsp water; stir-fry until broccoli is tender-crisp, about 8 minutes. Return beef and any accumulated juices to pan. Stir in oyster-sauce mixture; cook, stirring, until slightly thickened, about 1 minute.
Vegetarian Shepherd's Pie IMAGE Credits: Vegetarian Shepherd's Pie IMAGE
Thanks to wholesome lentils and umami-rich mushrooms and soy sauce, even meat lovers will enjoy this vegetarian take on a traditionally meaty comfort-food classic. For faster prep, pulse together the mushrooms, onion and carrot in a food processor until they're finely chopped.
One-Pot Pasta with Shrimp, Tomatoes and Feta Credits: Angus Fergusson
This fresh meal packs all the flavour of Greek salad into a hearty pasta. Be sure to keep some of the cooking water before you drain the spaghetti—the starchy liquid helps create a luscious sauce when you stir it into the pasta at the end.
In large saucepan of boiling lightly salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain. Set aside.
In same pan, heat oil over medium heat; cook garlic, oregano and hot pepper flakes, stirring, until fragrant, about 30 seconds. Add shrimp and red onion; cook, stirring, until shrimp are beginning to turn pink, about 1 minute. Add tomatoes and olives; cook, stirring occasionally, until shrimp are pink and opaque throughout and tomatoes are beginning to soften, about 2 minutes.
Stir in pasta, parsley and reserved cooking liquid; cook for 1 minute. Top with feta.
Makes 4 to 6 servings.