- Portion size 10 servings
- Credits : Ida Adams
- 1 pkg buttermilk flakey biscuits
- 1/2 cup chopped tomatoes
- 1/4 cup green pepper chopped
- 1/4 cup chopped onion
- 1/4 teaspoon dried oregano
- 1 oz Parmesan cheese
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.
Breaded Pork Chops with Spiced Potatoes and Carrots Image by: Angus Fergusson
Fifteen minutes of hands-on time is all you need to prep this crowd-pleaser. Get the veggies in the oven first, as they take longer to cook than the pork. For even cooking, cut any larger chunks of carrot in half.
Spiced Potatoes and Carrots: In bowl, toss together potatoes, carrots, oil, cumin, garlic powder, salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 450°F oven, stirring once, until tender and golden, about 40 minutes. Toss with parsley just before serving.
Pork: While vegetables are roasting, in large shallow bowl, mix together bread crumbs, Parmesan, herbes de Provence and oil. Rub pork all over with mustard; sprinkle with salt and pepper. Dredge in bread crumb mixture, turning and pressing to coat.
Once vegetables have roasted for 30 minutes, push to 1 side of pan; add pork. Bake until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes.
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.
Chocolate Chai Cupcakes Image by: Angus Fergusson
Cardamom, ginger and cloves add a warm chai flavour to these super-chocolaty cupcakes. The potency of aromatic spices decreases over time; for maximum flavour, store them in a cool, dark place, away from light and humidity, and discard old spices every six months.
Cupcakes: In large bowl, whisk together flour, sugar, cocoa powder, baking soda, cinnamon, cardamom, ginger, salt and cloves; whisk in oil, vanilla and 2 cups water. Stir in vinegar.
Divide batter among 2 paper-lined 12-count muffin pans. Bake in 350°F oven, 1 pan at a time, until cake tester inserted in centres comes out clean, 18 to 20 minutes. Transfer cupcakes to rack to cool completely.
Chocolate Icing: While cupcakes are cooling, in large bowl, beat butter until light and fluffy; beat in cream and vanilla. In separate bowl, whisk together icing sugar, cocoa powder, cinnamon, cardamom, ginger, cloves and salt; beat into butter mixture until smooth. Beat in chocolate, scraping down side of bowl, until fluffy and well combined, about 2 minutes.
Using piping bag fitted with large plain tip, pipe icing onto cupcakes.
Chocolate Drizzle: Drizzle chocolate over icing.
Makes 24 cupcakes.