- Portion size 4 servings
- 1 1/2 lb Swiss chard
- 1 pinch salt
<p>Mediterranean Chickpea Stew</p> Credits: 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).
Gingerbread Apple Trifle image Credits: Gingerbread Apple Trifle image
Soaked in rum and layered with juicy cinnamon apples and vanilla custard, spiced gingerbread steals the spotlight in this holiday favourite.
Slow Cooker Pulled Beef Credits: Stacey Brandford
Serve with cooked rice, shredded lettuce, sour cream and chopped fresh cilantro, if desired.
In slow cooker, combine tomatoes, tomato paste, onion, jalapeño pepper, cumin, garlic powder, oregano, salt and pepper. Add beef, turning to coat; cover and cook on low until beef is tender, 8 to 10 hours.
Using 2 slotted spoons, transfer beef to cutting board; remove any twine. Using 2 forks, shred beef into bite-size pieces. Transfer to bowl.
Skim fat from surface of cooking liquid. Add 2 cups of the cooking liquid to beef; toss to coat. (Make-ahead: Cover and refrigerate for up to 3 days.)
Rhubarb Cream Cheese Brownies IMAGE Credits: Rhubarb Cream Cheese Brownies IMAGE
A sweetened cream cheese swirl ties the unexpectedly delicious combination of chocolate and rhubarb together in these soft, chewy brownies. Substitute with thawed frozen rhubarb, if that's what you have on hand!