- Portion size 500 servings
- Credits : Canadian Living Magazine: November 2008
- 2 cups cubed pumpernickel bread
- 2 cups cubed light rye bread
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- 1 pinch salt
- 1 pinch pepper
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.
Souvlaki-Style Pork Tenderloin With Mixed Vegetables IMAGES Credits: Souvlaki-Style Pork Tenderloin With Mixed Vegetables IMAGES
This simple pork tenderloin is a healthy spin on everyone's favourite Greek culinary staple: souvlaki. We've swapped sweet potatoes for the traditional white potatoes and added other colourful veggies to boost the nutrient content.
Steakhouse Sliders image Credits: Steakhouse Sliders image
These sliders are packed full of all your favourite steakhouse flavours, like sautéed mushrooms, garlic and stea sauce. Sliders make perfect appetizers, but this recipe can easily be adapted to full-size burgers for a main meal.
Horseradish Sauce: In bowl, stir together mayonnaise, mustard, horseradish and pepper. (Make-ahead: Cover and refrigerate for up to 5 days.)
In nonstick skillet, heat oil over medium-high heat; cook garlic, stirring, until fragrant, about 1 minute. Add mushrooms; cook, stirring, until golden and no liquid remains, about 8 minutes. Let cool for 5 minutes. (Makeahead: Let cool completely. Cover and refrigerate for up to 24 hours.)
In bowl, stir together mushroom mixture, egg, steak sauce, mustard, onion powder, pepper, salt and cayenne pepper. Mix in beef. Shape into twelve 2-1/2 inch (6 cm) wide patties. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Grilled Onions: Brush both sides of onion slices with oil; sprinkle with salt. Place on greased grill over medium heat; close lid and grill, turning occasionally, until golden and softened, about 8 minutes. Transfer to plate; separate into rings and keep warm.
Meanwhile, grill patties, turning once, until no longer pink inside, about 5 minutes. Place in buns; garnish with horseradish sauce and onion rings.
<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).