I like to make this dish when I have very familiar friends for dinner, because it requires using your fingers, and lots of napkins. I prepare it in my large Le Creuset pan, because I can have it simmering away while the guests arrive, then bring it directly to the pan. Served with a rustic bread, and a rice pilaf, and a good bottle of Pinot Gris, or if you prefer red, Pinot Noir. Use farmed quail, NOT the days catch with the shotgun pettets inside. I usually serve a rustic apple pie with ice cream for dessert, it seems to compliment the dinner.
Portion size6 servings
Credits :Tammy Gil
1 1/2 tablespoon
1 1/2 cup
dry white wine
Place quail on cutting board, press down on quail with hand to slightly flatten, this will break some of the quail bones, cut quail in half, remove any tiny feathers, rinse, pat dry and place in large ziplock bag, repeat with all quails. To ziplock bag, add 1/2 of the minced garlic, the olive oil and 1/2 of the dried rosemary, coat quail, with mixture then let marinate 20 minutes or so. Meanwhile dice bacon, onion, and dried apricots, set aside. Heat large heavy bottom pan (pan needs to have a lid) brown quail 3 to 4 at a time, once browned, remove from pan and set aside, continue until all quail are done. In same pan saute bacon until brown, add onion, and celery, saute for 10 minutes, and garlic. Return quail to pan, and any accumulated juices, spoon some the the bacon mixture over the top the the quail. Add salt, pepper, bay leaves, the remaining rosemary, paprika, diced apricots, and white wine. Cover and simmer 1 hour. Remove from heat, add more salt if needed and toss with parsley, enjoy.
This indulgent pasta can be thrown together even on the busiest weeknight. Mushrooms cook faster when spread over a large surface, so choose your largest nonstick skillet. Top with an extra sprinkling of Parmesan, if desired.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
pkg (227 g)
whipping cream 35%
per serving: about
Total fat20 g
Saturated fat12 g
Total carbohydrate72 g
In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, melt butter over medium-high heat; sauté garlic until fragrant, about 1 minute. Add cremini and shiitake mushrooms and thyme; sauté until
just softened, about 3 minutes.
Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and pepper; cook, stirring, until sauce is slightly thickened, about 1 minute. Stir in parsley.
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.
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.
Prep time15 minutes
Total time45 minutes
Portion size4 servings
Spiced Potatoes and Carrots:
, scrubbed and quartered
carrots, halved lengthwise
and cut crosswise in 3/4-inch pieces
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.