- Portion size 8 servings
- Credits : mygodiam28
- 4 1/2 lbs pork loin roasts
- 1 clove of garlic
- 2 cups orange juice
- 1/2 cup apricot baby food
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 tablespoon oil
Orange Sunshine Loaf 580 Credits: Orange Sunshine Loaf 580
A sweet glaze tops this orange-infused loaf. If you like, garnish it with orange sprinkles for an added touch of sunshine.
Cranberry Barbecue Sauce Credits: Angus Fergusson
The flavours of barbecue chicken and homemade cranberry sauce become one in this sweet sauce. Serve it alongside a turkey dinner for a modern spin on jelly. It's also lip-smackingly good on the leftover-turkey sandwiches!
In saucepan, bring strained tomatoes, brown sugar, molasses, vinegar, onion powder, garlic powder, salt and 1/4 cup water to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Add cranberries; cook, stirring occasionally, until cranberries are beginning to break down, about 10 minutes. Let cool completely, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Makes about 3 cups.
<p>Mediterranean Chickpea Stew</p> Credits: Photography by Ronald Tsang
You can make this hearty soup vegetarian by omitting the bacon, sautéing the veggies in olive oil instead of the bacon fat and substituting vegetable broth for the chicken broth. Use the bottom of a heavy saucepan to crush the fennel seeds, which will release their licorice-like flavour. If you don't have fresh spinach, you can use half of a 300-gram package of frozen spinach; just be sure to thaw and drain it well before stirring it into the soup.
In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring often, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate to drain. Set aside.
Drain all but 1 tbsp fat from pan; cook onion, mushrooms and celery over medium heat, stirring, until softened, about 5 minutes. Add garlic, tomato paste, savory and fennel seeds; cook, stirring, for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat and simmer for 2 minutes. Stir in chickpeas, salt and pepper; cook until heated through. Remove from heat; stir in spinach and lemon juice.
Divide stew among serving bowls; dollop with yogurt. Sprinkle with bacon. Serve with baguette (if using).
Maple-Glazed Doughnut Bundt Cake IMAGE Credits: Maple-Glazed Doughnut Bundt Cake IMAGE
This moist cake tastes like a blend of two of our country's most-loved doughnut flavours: sour cream and maple-glazed.