- Portion size 3 servings
Cucumber Yogurt Credits: Cucumber Yogurt
The Ultimate Beef Stew image Credits: 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.
Fresh Pumpkin Purée Credits: Jodi Pudge
If you think fall is synonymous with pumpkin pies and spiced lattes, this recipe will be your go-to all season long. Pumpkin purée is so easy to prepare and, best of all, homemade will give all of your pumpkin treats the freshest flavour possible.
Halve and seed pumpkin; prick skin all over with fork. Arrange, flesh side down, on foil-lined rimmed baking sheet. Roast in 375°F oven until flesh is tender, about 1 hour. Let cool for 15 minutes.
Scoop flesh into food processor; purée until smooth. Drain in cheesecloth-lined sieve for 1 1/2 hours. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.)
Makes about 1-3/4 cups.
Beef Stroganoff Soup Credits: Stacey Brandford
This dish takes the rich flavours of beef Stroganoff and transforms them into an easy one-pan soup.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; sauté carrots, onion, garlic and thyme until onion is softened, about 2 minutes. Add beef and mushrooms; cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 3 minutes.
Stir in mustard and Worcestershire sauce; cook until slightly thickened, about 1 minute. Add broth, noodles, salt and pepper; bring to boil. Reduce heat, cover and simmer until noodles are tender, about 6 minutes. Stir in peas and sour cream; cook until heated through, about 1 minute. Sprinkle with parsley.
Makes 4 to 6 servings.
Pumpkin Cheesecake Pie Credits: Jodi Pudge
Choosing between pie and cheesecake is the eternal dessert dilemma; we've melded the two together for the ultimate fall treat. Use a fork to crimp the crust and skip the time-consuming process of fluting by hand.
Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. Drizzle with ice water; toss with fork, adding up to 1 tsp more ice water if needed, to form ragged dough. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month; if frozen, thaw overnight in fridge before continuing with recipe.) Let stand at room temperature for 5 minutes.
On lightly floured work surface, roll out dough into 12-inch circle; fit into 9-inch pie plate. Trim to fit, leaving 1-inch overhang; fold overhang under. Using fork, crimp edge of crust; prick bottom of crust all over. Refrigerate until firm, about 30 minutes.
Line crust with foil; fill with pie weights or dried beans. Bake on rimmed baking sheet on bottom rack of 375°F oven until edge is light golden, 25 to 30 minutes. Remove pie weights and foil; bake on bottom rack until crust is golden, about 10 minutes.
Filling: While crust is baking, in large bowl, beat cream cheese until smooth. Beat in eggs, 1 at a time; beat in pumpkin purée, Demerara sugar, granulated sugar, vanilla, cinnamon, ginger, cloves and nutmeg, scraping down side of bowl, until smooth. (Make-ahead: Cover and refrigerate for up to 4 hours.) Scrape into crust, smoothing top.
Bake on bottom rack of 350°F oven until top is no longer shiny and edge is set yet centre still jiggles slightly, about 35 minutes. Let cool for 45 minutes. Refrigerate until chilled, about 2 hours.
Topping: In bowl, beat together cream, sugar and vanilla until soft peaks form. Spread over filling, leaving 2-inch border. Sprinkle with amaretti crumbs (if using).
Makes 8 to 10 servings.