Good comfort food.
- Portion size 1 serving
- Credits : Nick Betlejemski
- 100 gr Black Forest ham
- 1 bun
- 2 slices Swiss cheese
- 1 tablespoon butter
- 1/8 cup sliced onion
Good comfort food.
Nutty Quinoa and Mushroom Strudel Credits: Jodi Pudge
The hardest part of entertaining? Pleasing all types of palates, especially when you have guests with restricted diets. This savoury vegan entrée is filled with quinoa and mushrooms for a satisfying, delicious meal even meat lovers will enjoy. To serve the strudel as a side, cut it into eight to 10 smaller pieces.
In saucepan of boiling water, cook quinoa according to package instructions. Stir in pine nuts, sage and half each of the salt and pepper.
Meanwhile, in nonstick skillet, heat 1 tbsp of the coconut oil over medium-high heat; cook mushrooms, onion, garlic and remaining salt and pepper, stirring occasionally, until softened and no liquid remains, about 12 minutes. Add mustard and vinegar; cook, stirring, for 1 minute.
In small microwaveable bowl, microwave remaining coconut oil until melted.
Place 1 sheet of the phyllo on work surface with long end facing you; keep remainder covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the remaining coconut oil. Top with second sheet of phyllo; lightly brush with some of the remaining coconut oil. Repeat layers with remaining phyllo and some of the remaining coconut oil.
Spoon quinoa mixture into 5-inch wide strip over top of phyllo, leaving 2-inch border at each short end and 2-inch border at long end farthest from you. Top with mushroom mixture, red peppers, strained tomatoes and arugula. Fold in short ends over borders. Starting from long end closest to you, roll up tightly.
Place strudel, seam side down, on parchment paper–lined rimmed baking sheet. Brush phyllo with remaining coconut oil. Bake in 400°F oven until golden, 25 to 30 minutes. Let cool on pan for 5 minutes. Slice crosswise into 6 pieces.
Tip from The Test Kitchen: Red quinoa boasts the same nutritional value and nutty, earthy flavour as white quinoa while also adding a vibrant, festive colour to dishes.
The Ultimate Shortbread Cookies Credits: Jeff Coulson
The holidays wouldn't be complete without sweet, buttery shortbread, so we've perfected a classic. This one has a crispy snap but still melts delicately in your mouth.
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.
Mixed Rice Stuffing With Caramelized and Crispy Shallots image Credits: Mixed Rice Stuffing With Caramelized and Crispy Shallots image
Rice replaces bread in this hearty gluten-free stuffing. Slowly caramelized shallots add layers of flavour, while a sprinkling of crispy fried shallots delivers a satisfying crunch. The rice mixture is best made the day of, but if you'd like to do some prep work ahead of time, chop the veggies and caramelize the shallots the day before.