Nutritional facts Per 3/4 oz serving: about
- Sodium 135 mg
The Ultimate Chicken Dumplings
Image by: Photography by James Tse
This one-pot meal is loaded with juicy chicken, smoky bacon, hearty potatoes and tender-crisp veggies. We like to call it comfort in a bowl.
Stew: In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 6 minutes. Using slotted spoon, transfer bacon to bowl. Set aside.
In small bowl, reserve 3 tbsp of fat from pan (add olive oil if needed to make 3 tbsp). Discard any remaining fat. Set aside.
In same pan, heat oil over medium heat; cook mushrooms, stirring occasionally, until softened, about 7 minutes. Add to bowl with bacon.
In same pan, heat half of the reserved fat over medium heat; working in batches, cook chicken, turning once, until browned, about 3 minutes per side. Transfer chicken to separate bowl. Add 2 tbsp water to pan, scraping up browned bits. Scrape into bowl with chicken. Set aside.
In same pan, heat remaining reserved fat over medium heat; cook onions, carrots and celery, stirring occasionally, until onions are softened, about 10 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Sprinkle in flour; cook, stirring often, until light golden, about 2 minutes.
Stir in broth and wine until smooth. Add potatoes, bay leaf, marjoram, savory, pepper and salt.
Return chicken and any accumulated juices to pan; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, about 20 minutes. Discard bay leaf.
Transfer chicken to cutting board. Using 2 forks, shred chicken into bite-size pieces. Return to pan. Stir in mushroom mixture, peas, cream, corn and parsley; bring to simmer.
Dumplings: While stew is simmering, in bowl, whisk together flour, parsley, chives, thyme, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Stir in buttermilk to form sticky dough.
On large sheet of parchment paper, roll out dough into 7-inch long log; cut crosswise into 8 generous 3/4-inch thick rounds, reshaping if necessary. Add to stew; cook, covered and without lifting lid, until dumplings are no longer doughy underneath, about 15 minutes.
The Ultimate Chicken and Dumplings/
This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.
Lemony Ravioli With Sun-Dried Tomatoes Image by: Angus Fergusson
Let the flavour of fresh ravioli shine with a light lemony butter-based sauce. Stuffed fresh (or frozen) pasta doesn't take long to cook. Check for doneness once the ravioli float to the top.
In saucepan of boiling salted water, cook pasta according to package instructions. Reserving 1/3 cup of the cooking liquid, drain.
In large nonstick skillet, heat butter and oil over medium heat until melted; cook sun-dried tomatoes and garlic, stirring often, until fragrant, 2 to 3 minutes. Add pasta, Parmesan, parsley, lemon zest, lemon juice and capers; cook, stirring gently, for 2 minutes. Stir in enough of the reserved cooking liquid to coat.
Makes 2 to 3 servings.
Festive "Taco" Pasta Salad Image by: Catelli
This Mexican-inspired pasta salad will surely brighten any family reunion. Its colourful Mexican flavours, paired with fresh ingredients like cilantro, peppers, red onion and cherry tomatoes make it the perfect dish for serving large crowds.
Recipe courtesy of the Catelli 150th Anniversary Recipe Collection—celebrating 150 years young with Canada.
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain water and set aside at room temperature.
While pasta cooks, combine mayonnaise, sour cream, taco spice mix and lime juice in a small bowl. Season with salt to taste.
Toss pasta with sauce until evenly coated. Set aside.
In a large bowl, combine corn, black beans, red onion, cherry tomato, green pepper, cilantro and avocado. Season with salt to taste.
Serve pasta in a large salad bowl or on individual plates and top with vegetable mixture and goat cheese. Serve immediately, or store in the refrigerator and serve chilled.