This one of my favorites! The pork is so flavorful you don't even need a sauce! I usually cut the grilled tenderloin in 3/4 inch medallions and arrange nicely on plate with seasonal vegetables. Get ready because they reviews will be great!!!
Portion size4 servings
Start by removing white film on both sides of tenderloins. This will help for meat tenderness. Cut 1/4 inch slits on both sides of tenderloins at 1 inch intervals. This helps the marinade penetrate the meat easier. Season pork with salt and pepper. Mix all remaining ingredients to form marinade. Reserve 1/4 of marinade for basting. Marinate the tenderloins in remaing marinade for at least an hour in the fridge. I have left them for up to 8 hours with great results. Preheat grill to medium. Place tenderloins on grill turning every 4 minutes basting each time. Cook for a total of 20 minutes. Remove from bbq, cut into 3/4 inch medallions, arrange in plate with your favorite veggies and serve! Enjoy!
This hearty French stew (named after the earthenware pot that it's traditionally cooked in) normally takes hours to prepare. Using canned beans and chicken thighs (instead of the usual duck confit) allows you to get it on the table in just minutes!
Portion size6 servings
Credits :Canadian Living Magazine: November 2015
trimmed, cored and coarsely chopped
boneless skinless chicken thighs
about 285 g total, cut in bite-size pieces
thinly sliced smoked farmer's
white kidney bean
drained and rinsed
fresh bread crumbs
per serving: about
Total fat13 g
Saturated fat4 g
Total carbohydrate28 g
In Dutch oven or large heavy-bottomed saucepan, heat half of the oil over medium heat; cook onion, fennel, carrots, garlic, thyme and rosemary, stirring often, until beginning to soften, about 5 minutes. Using slotted spoon, remove to plate. Set aside.
Sprinkle chicken with salt. Add remaining oil to Dutch oven; heat over medium-high heat. Cook chicken and sausage, stirring occasionally, until no longer pink, about 4 minutes. Sprinkle with flour; cook, stirring, for 1 minute.
Stir in onion mixture, tomatoes, beans and 1 cup water, scraping up browned bits; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until slightly thickened and vegetables are tender, 5 to 7 minutes. Discard thyme.
While stew is simmering, in skillet, melt butter over medium heat; cook bread crumbs, stirring often, until golden brown, about 5 minutes. Stir in 1 tbsp of the parsley.
Stir remaining parsley into stew. Sprinkle with bread crumb mixture.
Tip from The Test Kitchen: To make fresh bread crumbs, pulse cubed day-old bread in a food processor until they're in fine crumbs. Place any leftovers in a resealable freezer bag, pressing out as much air as possible, and freeze for up to four weeks.
This traditional Korean soup features easier-to-find ingredients without sacrificing any flavour. For example, instead of traditional dried anchovies or fermented shrimp paste, we've used umami-rich fish sauce. The one exception is the gochugaru, which gives the soup its authentic flavour; you can find it in major grocery stores as well as Asian markets.
Prep time35 minutes
Total time35 minutes
(about half onion)
, coarsely chopped
Korean red pepper powder (gochugaru)
sodium-reduced chicken broth or
, thinly sliced
, halved lengthwise and thinly sliced crosswise
pkg (510 g) soft silken or
sodium-reduced soy sauce
Per each of 8 servings: about
Total fat5 g
Saturated fat1 g
Total carbohydrate7 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 4 minutes. Add kimchi, garlic and red pepper powder; cook, stirring occasionally, until fragrant, about 4 minutes.
Pour in broth and 2 cups water; bring to boil. Stir in mushrooms and green onions; reduce heat and simmer, stirring occasionally, until mushrooms are beginning to soften, about 5 minutes. Add zucchini; cook, stirring occasionally, until zucchini are tender-crisp, about 5 minutes.
Using spoon, scoop tofu into scant 1/4-cup portions; add to soup. Gently stir in fish sauce and soy sauce; cook until tofu is heated through, about 3 minutes.
Bring to gentle boil; stir in eggs, breaking up yolks. Let stand until egg whites are opaque, about 2 minutes.
We love serving roasted potatoes for any holiday meal, but if you're looking to switch up your sides this year, we can't recommend these cakes enough. Creamy polenta becomes a crispy bite-size side when cooled, cubed and browned in a skillet.
Prep time20 minutes
Total time1 hour & 30 minutes
salt and pepper
sodium-reduced chicken broth
chopped fresh parsley or
Per each of 12 servings: about
Total fat7 g
Saturated fat3 g
Total carbohydrate12 g
In saucepan, melt butter over medium heat; cook thyme, sage, garlic powder, salt, pepper and nutmeg, stirring, until fragrant, about 1 minute. Stir in broth and 1/3 cup water; bring to boil. Reduce heat to medium and gradually whisk in cornmeal; cook, stirring often, until thick enough to mound on spoon, about 5 minutes. Stir in Parmesan and Gruyère until melted, about 30 seconds. Remove from heat; stir in sour cream, mustard and lemon juice.
Scrape polenta into parchment paper– lined 9-inch (2.5 L) square cake pan, smoothing top. Let cool slightly, about 15 minutes. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 48 hours.) Cut into generous 1-inch squares.
In large skillet, heat half of the oil over medium-high heat; cook half of the polenta, gently turning occasionally, until golden, about 5 minutes. Transfer to serving platter. Repeat with remaining oil and polenta. Sprinkle with parsley.