Geary's Lean-Body Potato Side Dish
- Portion size 4 servings
- Credits : Beverly Smith
- 1 pkg baby potato
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 onion
- 2 garlic cloves finely chopped
- 2 tablespoons extra virgin olive oil
Geary's Lean-Body Potato Side Dish
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.
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.
White Chocolate Cream Pie Image by: Angus Fergusson
Always prep your ingredients before getting started on a recipe. Here, chop the white chocolate for the custard before you heat the milk; that way, you can stir in the chocolate immediately, while the custard mixture is still hot, ensuring that the chocolate melts smoothly.
Crust: In large bowl, mix wafer crumbs with butter until moistened. Press into bottom and up side of 9-inch pie plate. Bake in 325°F oven until firm and dry, about 12 minutes. Let cool completely.
White Chocolate Custard: Meanwhile, in bowl, whisk together egg yolks, 1 cup of the milk, the sugar and cornstarch.
In heavy-bottomed saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to pan; cook, whisking, until thick enough to mound on spoon, about 7 minutes.
Strain through fine-mesh sieve into clean bowl; stir in chocolate until melted, about 1 minute. Place plastic wrap directly on surface. Refrigerate until chilled, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Scrape custard into crust, smoothing top. Refrigerate until custard is set, about 3 hours.
Topping: Beat together cream, vanilla and sugar until stiff peaks form; spoon over top of filling. Sprinkle with chocolate.
Mediterranean Chickpea Stew
Image by: Photography by Ronald Tsang
You can make this hearty soup vegetarian by omitting the bacon, sautéing the veggies in olive oil instead of the bacon fat and substituting vegetable broth for the chicken broth. Use the bottom of a heavy saucepan to crush the fennel seeds, which will release their licorice-like flavour. If you don't have fresh spinach, you can use half of a 300-gram package of frozen spinach; just be sure to thaw and drain it well before stirring it into the soup.
In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring often, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate to drain. Set aside.
Drain all but 1 tbsp fat from pan; cook onion, mushrooms and celery over medium heat, stirring, until softened, about 5 minutes. Add garlic, tomato paste, savory and fennel seeds; cook, stirring, for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat and simmer for 2 minutes. Stir in chickpeas, salt and pepper; cook until heated through. Remove from heat; stir in spinach and lemon juice.
Divide stew among serving bowls; dollop with yogurt. Sprinkle with bacon. Serve with baguette (if using).