Serve with a bowl of tomato soup.
- Portion size 1 serving
- Credits : bjtheriault
- 2 slices white bread
- 1 can sockeye salmon
- 2 slices Canadian Cheddar Cheese
- 2 teaspoons butter
Serve with a bowl of tomato soup.
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.
The Perfect Dutch Baby Pancake IMAGE Image by: The Perfect Dutch Baby Pancake IMAGE
You probably have all of the ingredients for these puffy pancakes in your fridge and pantry right now! And since they're both delicious and quite quick to make, they're an ideal last-minute brunch dish for any season.
The Ultimate Roast Chicken with Gravy IMAGE Image by: The Ultimate Roast Chicken with Gravy IMAGE
Crispy herb-flecked skin? Check. Tender juicy meat? Check. Rich full-bodied gravy? It's got that, too. Our foolproof take on the classic Sunday supper is so good — and so easy — you might be tempted to make it on weeknights.
Garlic Butter: In small bowl, stir together butter, garlic, thyme, rosemary, salt and pepper.
Roast Chicken: Sprinkle cavity of chicken with salt and pepper; fill with onion, thyme and rosemary. Rub chicken all over with Garlic Butter. Place, breast side up, on greased rack in roasting pan.
Roast in 375°F (190°C) oven for 45 minutes; baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 30 more minutes. Discard contents of cavity. Using tongs, tip chicken to pour juices into pan. Remove chicken to platter; cover loosely with foil. Let rest for 20 minutes before carving.
Gravy: Meanwhile, tilt pan so juices collect at 1 end. Skim fat from surface, reserving 1 tbsp. In small bowl, stir together butter, flour and reserved fat; set aside. Place pan over medium heat; whisk in wine. Cook, whisking and scraping up browned bits, until reduced by half, about 1 minute.
Whisk in broth; bring to boil. Gradually whisk in butter mixture, 2 tsp at a time, until smooth. Cook, whisking constantly, until thickened, about 2 minutes. Strain through fine-mesh sieve; stir in pepper. If necessary, stir in enough boiling water to loosen and yield 1 cup gravy. Serve with chicken.
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.