- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2005
- 1 tablespoon vegetable oil
- 1 teaspoon Cajun spice
- 1 pork tenderloin
Butterscotch Pear Loaf image Image by: Butterscotch Pear Loaf image
Sweet swirls of butterscotch sauce elevate this seasonal pear-laced loaf to sophisticated dessert status. Choose pears that are ripe but firm, as they're easier to dice and will hold their shape when cooked.
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.
This hearty French stew (named after the earthenware pot that it's traditionally cooked in) normally takes hours to prepare. Using canned beans and chicken thighs (instead of the usual duck confit) allows you to get it on the table in just minutes!
The Ultimate Chicken Dumplings
Image by: Photography by James Tse
This one-pot meal is loaded with juicy chicken, smoky bacon, hearty potatoes and tender-crisp veggies. We like to call it comfort in a bowl.
Stew: In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 6 minutes. Using slotted spoon, transfer bacon to bowl. Set aside.
In small bowl, reserve 3 tbsp of fat from pan (add olive oil if needed to make 3 tbsp). Discard any remaining fat. Set aside.
In same pan, heat oil over medium heat; cook mushrooms, stirring occasionally, until softened, about 7 minutes. Add to bowl with bacon.
In same pan, heat half of the reserved fat over medium heat; working in batches, cook chicken, turning once, until browned, about 3 minutes per side. Transfer chicken to separate bowl. Add 2 tbsp water to pan, scraping up browned bits. Scrape into bowl with chicken. Set aside.
In same pan, heat remaining reserved fat over medium heat; cook onions, carrots and celery, stirring occasionally, until onions are softened, about 10 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Sprinkle in flour; cook, stirring often, until light golden, about 2 minutes.
Stir in broth and wine until smooth. Add potatoes, bay leaf, marjoram, savory, pepper and salt.
Return chicken and any accumulated juices to pan; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, about 20 minutes. Discard bay leaf.
Transfer chicken to cutting board. Using 2 forks, shred chicken into bite-size pieces. Return to pan. Stir in mushroom mixture, peas, cream, corn and parsley; bring to simmer.
Dumplings: While stew is simmering, in bowl, whisk together flour, parsley, chives, thyme, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Stir in buttermilk to form sticky dough.
On large sheet of parchment paper, roll out dough into 7-inch long log; cut crosswise into 8 generous 3/4-inch thick rounds, reshaping if necessary. Add to stew; cook, covered and without lifting lid, until dumplings are no longer doughy underneath, about 15 minutes.
The Ultimate Chicken and Dumplings/