- Portion size 10 servings
- Credits : Fran Glennie
- 1/2 package elbow macaroni
- 500 g cheese
- 1 lb bacon optional
- 1 lb ham optional
Creamy Wild Mushroom Soup with Herbed Bread Crumbs IMAGE Image by: Creamy Wild Mushroom Soup with Herbed Bread Crumbs IMAGE
If you can't find chanterelle or oyster mushrooms, use a mix of shiitake and cremini, which are more affordable and available year-round. For the creamiest texture, make sure to use an upright blender, rather than an immersion blender, to purée the soup.
Sauteed Mushroom Linguine IMAGE Image by: Sauteed Mushroom Linguine IMAGE
This indulgent pasta can be thrown together even on the busiest weeknight. Mushrooms cook faster when spread over a large surface, so choose your largest nonstick skillet. Top with an extra sprinkling of Parmesan, if desired.
Asian-Style Chicken Meatballs in Ginger Soy Broth Image by: Jodi Pudge
We've added fresh ginger and soy sauce to these lean meatballs and simmered them in a spicy aromatic broth for a meal you'll definitely want to make again.
Meatballs: In bowl, combine chicken, bread crumbs, green onions, garlic, ginger and soy sauce. Firmly roll by 2 tbsp into balls; arrange on rimmed baking sheet. Refrigerate for 10 minutes.
In large nonstick skillet, heat oil over medium heat; cook meatballs, stirring occasionally, until browned, about 4 minutes.
Broth: Meanwhile, in saucepan, heat oil over medium-high heat; sauté bok choy, carrots and half of the green onions until slightly softened, about 3 minutes. Add ginger, garlic and half of the chili pepper; sauté for 1 minute.
Stir in meatballs, broth and 1 cup water; bring to boil. Reduce heat to simmer, cover and cook until instant-read thermometer inserted in several meatballs reads 165°F, about 5 minutes. Discard ginger. Stir in lime juice, soy sauce and salt.
Divide meatballs among serving bowls; top with broth mixture. Sprinkle with remaining chili pepper and green onions.
Curried Cauliflower With Chickpeas 580 Image by: Curried Cauliflower With Chickpeas 580
This savoury dish has a little heat and a touch of sweetness from the raisins and caramelized onions. You'll find garam masala, an Indian spice blend, in the spice section of the supermarket. Serve over basmati rice.