Everyone loves this easy-to-make casserole, not your average cabbage roll casserole, but a heartier, livelier one! I always serve this during the fall harvest when our cabbages, onions and apples are at their best.
Portion size4 servings
Credits :Shari Moss
1 1/2 cup
whole grain brown rice
pork loin chops
dry white wine
peeled, cored and diced
chopped in 1/2
Prepare rice according to package directions. When ready, transfer to a bowl and set aside. Place the tomato sauce in a bowl and set aside. Meanwhile: Rub pork chops with the salt, pepper, and smoked paprika. Heat 1 tbsp oil in a medium skillet, brown the pork chops on both sides and continue to cook on medium heat until just done and still pink in the centre. Remove pork chops from skillet and set aside. With the same pan on medium low heat, gently saute the onions and garlic for 3-5 minutes until soft, then add the white wine and continue to cook for an additional 3-4 minutes until the liquid is reduced by half. Stir in the tomato paste and remove from heat. Take one half of onion mixture and stir it into the tomato sauce. To the rice add the other half of the onion mixture, the diced apple, parsley, celery salt and sage. Cut the pork chop into small 1/2" diced pcs and add to the rice mixture as well. Stir gently to blend. In a rectangular 8" x 10" baking dish, at least 2" deep: spread evenly 1 cup of tomato sauce on the bottom, then spread evenly 2 cups of the chopped cabbage. Next,spread entire rice/pork mixture evenly. Top evenly with remaining two cups of cabbage. Finally, gently spread remaining tomato sauce on top. Cover loosely with foil and bake in a preheated 350 degree oven for one hour. Let rest for 10 minutes after removing from oven.
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.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
The crispy spiced chickpeas are great for nibbling on between meals. Double the batch and stash some for the extras in your lunch bag for an easy protein-packed snack.
Prep time20 minutes
Total time40 minutes
Portion size4 servings
sodium-reduced soy sauce
Asian chili sauce (such as sriracha)
, finely grated or pressed
bone-in skin-on chicken drumsticks
(about 900 g total)
Crispy Chickpea Salad:
can (540 mL)
, drained, rinsed and patted dry
Asian chili sauce
(such as sriracha)
salt and pepper
small red onion
, thinly sliced
Per serving: about
Total fat31 g
Saturated fat7 g
Total carbohydrate39 g
Chicken: In large bowl, whisk together maple syrup, soy sauce, chili sauce, sesame oil and garlic. Remove 2 tbsp to small bowl and set aside.
Add chicken to remaining maple syrup mixture; toss to coat. Arrange on parchment paper–lined rimmed baking sheet. Roast in 425°F oven, turning once, until juices run clear when thickest part of chicken is pierced, about 35 minutes.
Brush with reserved maple syrup mixture; sprinkle with sesame seeds. Broil until browned, 1 to 2 minutes.
Crispy Chickpea Salad: While chicken is roasting, toss together chickpeas, 2 tsp of the oil, 1 tsp of the lime juice, the chili sauce and half each of the salt and pepper; spread in singlel layer on greased rimmed baking sheet. Roast in 425°F oven, stirring occasionally, until crisp and golden, about 20 minutes.
In large bowl, whisk together maple syrup and remaining oil, lime juice, salt and pepper. Add arugula and red onion; toss to coat. Top with chickpeas. Serve with chicken.
The rich caramel flavour of buttery baked pecans makes these blondies, the brownie's light-coloured cousin, purely irresistible. Be sure to stir the pecans while they're still warm so they don't harden into one big piece.
Butter Pecans: In bowl, stir together pecans, brown sugar and butter; spread on parchment paper–lined rimmed baking sheet. Bake in 375?F (190?C) oven until browned and bubbly, about 10 minutes. Stir gently while still warm; set aside to cool. Break up any pieces that stick together.
Meanwhile, in large bowl, beat butter with brown sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk flour with salt; stir into butter mixture in 2 additions. Fold in pecans. Scrape into parchment paper– lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Bake in 325?F (160?C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, about 35 minutes. Let cool completely in pan.
Brown Sugar Cream Cheese Icing: In large bowl, beat cream cheese with butter until smooth; beat in icing sugar and brown sugar until smooth. Spread over blondies; let stand at room temperature until set, about 30 minutes. Lift out onto cutting board; cut into squares. (Makeahead: Cover and refrigerate for up to 3 days. Bring to room temperature before serving.)
Make weeknight dinners fun (for adults and kids) with these veggie-packed, tomato sauce–topped mini meat loaves. Cooking your potatoes on the stove top with the help of a little steam gets dinner on the table more quickly. Steamed green beans make a nice veggie side dish.
Portion size4 servings
Credits :Canadian Living Magazine: March 2014
sweet red pepper
dried Italian herb seasoning
salt and pepper
lean ground turkey
quick-cooking (not instant)
bottled strained tomatoes
scrubbed and cut in 1/2-inch (1 cm) chunks
per serving: about
Total fat14 g
Saturated fat3 g
Total carbohydrate44 g
In small skillet, heat 1 tsp of the oil over medium heat; cook red pepper, garlic, half of the Italian seasoning, and a pinch each of the salt and pepper, stirring often, until red pepper is softened, about 4 minutes. Stir in spinach; cook until wilted and no liquid remains, about 2 minutes. Transfer to bowl; let cool slightly.
Mix turkey and oats into pepper mixture; roll into eight balls; place one each in wells of nonstick muffin pan.
Stir together strained tomatoes, vinegar and honey; spoon over meat loaves. Bake in 400 F (200 C) oven until instant-read thermometer inserted into several reads 165 F (74 C), about 12 minutes. Broil until sauce on top thickens, about 2 minutes.
Meanwhile, in nonstick skillet, heat remaining oil over medium-high heat; cook potatoes, and remaining Italian seasoning, salt and pepper, stirring, until potatoes are lightly browned, about 5 minutes. Add 1/2 cup water; reduce heat, cover and simmer until no liquid remains and potatoes are almost tender, about 5 minutes. Uncover and cook, stirring, until potatoes are tender, about 5 minutes. Serve with meat loaves.