- Portion size 4 servings
- Credits : julie coates
- 6 potatoes
- 1 cup grated mozzarella cheese
- 1 tablespoon Italian seasoning
- 1/2 cup grated carrots
The Ultimate Banana Bread Image by: Jeff Coulson
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
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.
Pork and Chili Pepper Bowls Image by: Angus Fergusson
Made with just a few ingredients, the ease of this recipe will make it one of those weeknight dinners you'll turn to time and time again. It tastes great over a simple bed of steamed rice, but you can also serve it inside crisp lettuce leaves for a fresher take on pork bowls.
Mince half of the Thai pepper; thinly slice remaining half. Set aside.
In large nonstick skillet, cook pork and salt over medium-high heat, stirring occasionally, until no longer pink, about 8 minutes. Scrape into bowl. Set aside.
In same pan, heat half of the oil over medium heat; cook green beans, garlic, ginger and minced Thai pepper, stirring occasionally, until green beans are tender- crisp, about 5 minutes. Add pork, vinegar, fish sauce, brown sugar and 2 tbsp water; cook, stirring, until heated through, about 2 minutes. Divide among 4 serving bowls; keep warm. Wipe pan clean.
In same pan, heat remaining oil over medium heat; cook eggs until whites are set yet yolks are still runny, about 3 minutes.
Arrange 1 egg over each pork bowl. Sprinkle with cilantro and green onions (if using) and remaining Thai pepper.
Cardamom Sweet Potato Soup with Thick Cream and Pistachios Image by: Jodi Pudge
Roasting the sweet potatoes before adding them to the broth mixture enhances their sweet, earthy flavour and gives this Indian-inspired soup deeper colour.
In large bowl, toss together sweet potatoes and half each of the oil, salt and pepper. Spread in single layer on greased rimmed baking sheet. Roast in 425°F oven, stirring once, until tender and lightly browned, 30 to 35 minutes.
Meanwhile, in Dutch oven or large heavy-bottomed saucepan, heat remaining oil over medium heat; cook onion and celery, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, 1/2 tsp of the cardamom and the cayenne pepper; cook, stirring, for 1 minute. Pour in 1 cup of the broth; cook until celery is softened, about 4 minutes. Stir in sweet potatoes.
Working in batches, in blender, purée soup with remaining broth until smooth. Scrape into clean Dutch oven. Stir in remaining salt and pepper and 4 cups water; cook over medium heat until warmed through, about 2 minutes. Ladle into serving bowls.
In separate bowl, beat cream with remaining cardamom until thickened; dollop onto soup. Sprinkle with pistachios.
Makes 10 to 12 servings.