- Portion size 3 servings
- Credits : sonia gregory
- 1 cup butter
- 1 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cup rolled oats
- 1 1/2 cup flour
- 1 cup coconut
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Make-Ahead Beef Enchiliadas image Credits: Make-Ahead Beef Enchiliadas image
With a hearty beef filling, gooey cheese and zesty sauce, this enchilada dish is impossible to resist—especially when topped with a cool dollop of sour cream. The best part: The filling simmers away untended in the slow cooker, freeing you up for other things. Cost: $4.90/serving
Dark and Delicious Vegan Chocolate Cake IMAGE Credits: Dark and Delicious Vegan Chocolate Cake IMAGE
Everyone should be able to eat chocolate cake! A few simple substitutions is all it takes to make our classic recipe free of dairy, gluten, eggs, white sugar and vegetable oil, without sacrificing the intense chocolaty taste and moist, fluffy texture you've come to love. Most high-quality semisweet chocolates are dairy-free; read the label to ensure the brand you've selected doesn't contain any milk products. Cost: $1.35 per serving
Chimichurri Sauce Credits: Angus Fergusson
Chimichurri is a thick, fresh herb sauce that's commonly served with grilled meats, such as steak, but it also makes a surprisingly delicious fresh-tasting topping for roasted or smoked turkey.
In food processor, pulse together parsley, cilantro, green onions, vinegar, garlic, salt, pepper and hot pepper flakes. With motor running, add oil in thin steady stream, blending until smooth and adding up to 1/4 cup water if needed to reach desired consistency. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Makes about 2 cups.
Chicken, Rice and Thyme Biryani Credits: Jodi Pudge Source: Canadian Living Magazine: September 2016
Browning the chicken and cooking the biryani in the same pan keeps cleanup to a minimum and infuses the rice with flavour.
Sprinkle chicken with 1/4 tsp salt and pinch pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tsp olive oil over medium-high heat; cook chicken, turning occasionally, until golden, about 7 minutes. Transfer to plate.
Drain all but 4 tsp fat from pan; cook onions over medium-high heat, stirring, until golden, about 6 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits; bring to boil.
Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes before serving.