- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2005
- 1 bag spinach trimmed
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 lemon
Chorizo and Cabbage Soup | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei
Chorizo sausage adds spicy heat to this hearty winter soup. The fat left in the pan after cooking the meat infuses the cabbage with flavour. If you're not a fan of sweet potatoes, you can substitute with the yellow-fleshed variety.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook sausages, stirring often, until crisp, about 5 minutes. Using slotted spoon, transfer to plate. Set aside.
In same pan, stir-fry cabbage and caraway seeds over medium-high heat until cabbage is tender-crisp, about 2 minutes. Scrape into small bowl. Set aside.
In same pan, bring sweet potatoes, beans, broth and 3 cups water to boil. Reduce heat to medium, partially cover and simmer until sweet potatoes are tender, 12 to 15 minutes.
Ladle 2 cups of the soup into blender and purée until smooth; return to pan. Stir in sausages, cabbage mixture and thyme; cook over medium heat, stirring occasionally, until warmed through, about 5 minutes.
Makes 6 to 8 servings.
Image by: Photography by Jeff Coulson
This savoury pancake makes a great starter for a small group or a hearty meal that serves one or two people. Look for okonomi sauce and bonito flakes at Asian supermarkets. If you can't find the more richly flavoured Japanese-style mayonnaise, substitute with regular mayo.
Okonomiyaki: In bowl, toss together cabbage, shrimp, green onions and ginger.
In large bowl, whisk together flour, salt and pepper. In separate bowl, whisk together broth, egg and bonito flakes; whisk into flour mixture until combined. Stir in cabbage mixture.
In 10-inch nonstick or cast-iron skillet, heat oil over medium heat. Pour in batter, spreading to edges; arrange bacon over top. Cook until bottom is light golden, 5 to 6 minutes. To turn, using spatula, gently slide pancake onto plate, bacon side up; quickly invert pancake into pan. Cook until bacon is crisp, about 6 minutes. Using 2 large spatulas, transfer pancake to plate, bacon side up.
Topping: Drizzle pancake with okonomi sauce and mayonnaise; sprinkle with bonito flakes and green onions.
Spicy Peanut and Shrimp Noodles Image by: Angus Fergusson
Skip the takeout line and whip up this Asian-inspired stir-fry at home, instead. It's the perfect dish for using up odds and ends that are kicking around in the fridge, so feel free to switch up the veggies or substitute the shrimp for sliced chicken breast on days when you're too busy to grocery shop.
In bowl, whisk together peanut butter, brown sugar, soy sauce, fish sauce, lime juice, vinegar and chili sauce until smooth; gradually whisk in broth until combined. Set aside.
Place noodles in large heatproof bowl; pour in enough boiling water to cover noodles. Let stand until noodles are pliable, about 15 minutes. Drain and rinse under cold water; drain again.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add shrimp; stir-fry until shrimp are pink and opaque throughout, 2 to 3 minutes.
Stir in broth mixture and noodles until coated. Remove from heat. Add snap peas; toss to combine. Sprinkle with peanuts. Serve with lime wedges.
Makes 2 to 3 servings.
Green Curry Mussels | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei
While you don't want to overwhelm seafood with too much spice, these mussels can take a hit of curry because the creamy sauce tempers the heat. Serve with crusty bread for sopping up the delicious broth.
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook shallot until softened, 3 to 5 minutes. Stir in curry paste; cook for 2 minutes.
Pour in broth; bring to simmer. Add mussels; cover with tight-fitting lid. Cook until mussels open, 5 to 8 minutes. Gently fold in tomatoes and cream; cover and cook for 1 minute. Discard any mussels that remain closed.
Get the recipe: Thai Green Curry Paste