One of the best stews yet, this is a Macedonian dish. The hot pepper adds a lovely contrasting zip to the mild flavour of lamb and rice. Serve it with crusty bread and a salad.
Portion size8 servings
lean boneless lamb
cut in 1-1/2 inch (3 cm) cubes
hot banana pepper
dried red hot pepper
canned plum tomatoes
long grain rice
(about 1-1/2 pkg)
In large heavy saucepan, heat oil and brown lamb on all sides. Add water, bring to boil and cover partially; reduce heat and simmer gently until tender, 45 minutes to 1 hour.
Meanwhile in skillet, melt butter and, over medium heat, saute onions for 5 minutes. Core, seed and chop pepper (if using fresh) or seed and crumble (if using dried); add to onions and saute for 2 minutes. Add paprika, salt, pepper and tomatoes and cook gently for 8 minutes; remove from heat.
When lamb is tender, add saute vegetables. Rinse rice under cold water and add to stew; simmer, covered, for 10 minutes.
Wash spinach in cold water. Shake off excess moisture and remove stems. Add to lamb and cook, covered, about 10 minutes longer until rice is tender. Taste and adjust seasoning. Serve in heated bowls.
Cut stem from broccoli head; cut head into florets. Trim bottom end of stem; peel outer layer. Thinly slice stem. Set aside.
Finely grate lemon zest to make 1 tsp; juice lemon to make 2 tsp. Set aside.
In saucepan of boiling salted water, cook pasta according to package instructions, adding broccoli during last 2 minutes of cooking. Reserving 1 cup of the cooking liquid, drain.
In nonstick skillet, heat 1 tbsp olive oil over medium heat; cook garlic, stirring, until fragrant, about 1 minute. Add mascarpone; cook, stirring occasionally, until melted. Stir in pasta mixture, lemon zest and 1/4 tsp each salt and pepper, tossing and adding enough of reserved cooking liquid to coat. Stir in lemon juice.
Tip from The Test Kitchen: Stir any leftover mascarpone with a little honey and serve with fresh fruit for a speedy dessert.
A braided crust and leaf-shaped cutouts give this seasonal favourite an extra-special presentation. And the flavour? Unparalleled. Our secret ingredient is tapioca starch, which thickens the strawberry juices for a glossy, clump-free filling.
Portion size8 servings
Credits :Canadian Living Magazine: July 2016
Easy-Roll Pie Pastry:
2 1/2 cups
cold lard or vegetable shortening
fresh rhubarb (1/2-inch lengths)
quartered hulled fresh
each grated lemon zest and
per serving: about
Total fat22 g
Saturated fat11 g
Total carbohydrate58 g
Easy-Roll Pie Pastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 2 tsp more ice water if necessary to form ragged dough. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 2 days or freeze for up to 1 month; bring to room temperature before continuing with recipe.)
On lightly floured work surface, roll out 1 of the pastry discs into 14-inch square (scant 1/8-inch thickness). Using pizza cutter or knife, cut some of the rolled-out dough into nine 10- x 1/2-inch wide strips. Place on waxed or parchment paper–lined baking sheet. Refrigerate until chilled but not completely firm, about 8 minutes.
While strips are chilling, using 2-inch leaf-shaped cookie cutter, cut out shapes from remaining rolled-out dough, rerolling scraps as necessary. Using knife, score surface of leaves to create veining. Set aside. Working with 3 pastry strips at a time, weave together to create 3 braids. Return to baking sheet. Refrigerate for 8 minutes.
Meanwhile, roll out remaining pastry disc to 1/8-inch thickness; fit into 9-inch pie shell, trimming excess.
Filling: In large bowl, toss together rhubarb, strawberries, sugar, tapioca starch, lemon zest and vanilla. Scrape into pie shell; dot with butter.
Egg Wash: Whisk egg yolk with 2 tsp water.
To finish: Brush some of the egg wash over edge of pie shell; arrange braids over top, trimming to fit. Brush braids with some of the remaining egg wash; arrange leaf cutout(s) over seams where2 braids meet. Arrange remaining cutouts over filling, overlapping slightly; brush with remaining egg wash.
Bake on rimmed baking sheet on bottom rack of 425°F oven until top is light golden, about 18 minutes. Reduce heat to 350°F; bake, covering edge with foil if browning too quickly, until filling is bubbling and bottom is golden, about 50 minutes. Let cool in pan.
Tip from The Test Kitchen: Arranging a leaf cutout over each seam where two braids meet gives the appearance of a seamless rim.
, toasted and coarsely chopped
liquid wildflower honey
Per tart: about
Total fat18 g
Saturated fat10 g
Total carbohydrate26 g
On work surface, gently unroll pastry. Halve pastry lengthwise; cut crosswise into thirds to make 6 rectangles. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheet.
Using sharp knife, score along border of each rectangle, 1/2 inch from edges. Whisk 1 of the egg yolks with 1 tsp water; lightly brush over edges of pastry.
In bowl, stir together mascarpone, sugar and remaining egg yolk; spoon generous 1 tbsp into centre of each rectangle, spreading to scored edges. Arrange figs over top. Bake in 400°F oven until edges are golden, about 16 minutes. Sprinkle with pistachios. Bring to room temperature, about 20 minutes.
Browning the chicken and cooking the biryani in the same pan keeps cleanup to a minimum and infuses the rice with flavour.
Prep time20 minutes
Total time45 minutes
Portion size4 servings
bone-in skin-on chicken thighs
onions, thinly sliced
sodium-reduced chicken broth
Per serving: about
Total fat21 g
Saturated fat6 g
Total carbohydrate42 g
Sprinkle chicken with 1/4 tsp salt and pinch pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tsp olive oil over medium-high heat; cook chicken, turning occasionally, until golden, about 7 minutes. Transfer to plate.
Drain all but 4 tsp fat from pan; cook onions over medium-high heat, stirring, until golden, about 6 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits; bring to boil.
Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes before serving.