For those who grow garlic.
- Credits : jack s
- 250 g garlic scapes
- 1 1/2 cup olive oil
- 1 1/4 cup Parmesan cheese
- 1/2 cup pistachio nut unsalted and shelled
For those who grow garlic.
Nutty Quinoa and Mushroom Strudel Image by: Jodi Pudge
The hardest part of entertaining? Pleasing all types of palates, especially when you have guests with restricted diets. This savoury vegan entrée is filled with quinoa and mushrooms for a satisfying, delicious meal even meat lovers will enjoy. To serve the strudel as a side, cut it into eight to 10 smaller pieces.
In saucepan of boiling water, cook quinoa according to package instructions. Stir in pine nuts, sage and half each of the salt and pepper.
Meanwhile, in nonstick skillet, heat 1 tbsp of the coconut oil over medium-high heat; cook mushrooms, onion, garlic and remaining salt and pepper, stirring occasionally, until softened and no liquid remains, about 12 minutes. Add mustard and vinegar; cook, stirring, for 1 minute.
In small microwaveable bowl, microwave remaining coconut oil until melted.
Place 1 sheet of the phyllo on work surface with long end facing you; keep remainder covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the remaining coconut oil. Top with second sheet of phyllo; lightly brush with some of the remaining coconut oil. Repeat layers with remaining phyllo and some of the remaining coconut oil.
Spoon quinoa mixture into 5-inch wide strip over top of phyllo, leaving 2-inch border at each short end and 2-inch border at long end farthest from you. Top with mushroom mixture, red peppers, strained tomatoes and arugula. Fold in short ends over borders. Starting from long end closest to you, roll up tightly.
Place strudel, seam side down, on parchment paper–lined rimmed baking sheet. Brush phyllo with remaining coconut oil. Bake in 400°F oven until golden, 25 to 30 minutes. Let cool on pan for 5 minutes. Slice crosswise into 6 pieces.
Tip from The Test Kitchen: Red quinoa boasts the same nutritional value and nutty, earthy flavour as white quinoa while also adding a vibrant, festive colour to dishes.
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.
French Toast Mug | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei
Want your French toast express-style? Skip the frying pan for this decadent, sweet treat that's ready in less than 10 minutes. With the addition of a few pantry staples (see variations, below), you can make this basic version extra sweet or salty.
In bowl, whisk together egg, milk and vanilla. Add bread; mix well. Spoon mixture into microwaveable mug or bowl. Microwave on high, in 30-second intervals, until set, 1 to 2 minutes. Serve warm drizzled with maple syrup.
Change it up: Try these variations for an extra hit of sweetness or a salty spin.
Whisk 1 tbsp marmalade into egg mixture; continue with recipe as directed.
Whisk 1 tbsp chocolate hazelnut spread and 1/4 tsp sea salt into egg mixture; continue with recipe as directed.
Cinnamon-Raisin Sticky Bun
Whisk 1/8 tsp cinnamon and 1 tbsp raisins into egg mixture; continue with recipe as directed.
This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.