- Portion size 33 servings
- 4 sweet red peppers
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Fluffy Oatmeal Pancakes IMAGE Credits: Fluffy Oatmeal Pancakes IMAGE
Oat flour has a mild, slightly sweet and nutty flavour that makes these pancakes a satisfying breakfast. Find oat flour in health food stores or make your own. Cost: $0.33 per serving
The Ultimate Beef Stew image Credits: 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.
If comfort food is what you're after, nothing beats a generous helping of creamy, oozy mac and cheese. This recipe is the yummiest version – and the only one you'll ever need.
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.