- Portion size 8 servings
- Credits : Lana Abbott
- 4 celery ribs
- 1 large onion
- 3 tablespoons butter
- 2 bunches broccoli
- 1 1/2 cup chicken broth
- 2 teaspoons garlic salt
- 1/2 teaspoon pepper
- 2 tbs[ cornstarch
- 1/4 cup water
- 1 pint whipping cream
Speedy Mini Lasagnas IMAGE Credits: Speedy Mini Lasagnas IMAGE
We've achieved a 30-minute version of family-favourite lasagna by breaking the noodles into bite-size pieces, stirring the ingredients together and broiling them in serving-size ramekins. You get all the cheesy, hearty flavours of lasagna, without the time-consuming process of layering.
<p>The Ultimate Chicken Dumplings</p> Credits: Photography by James Tse
This one-pot meal is loaded with juicy chicken, smoky bacon, hearty potatoes and tender-crisp veggies. We like to call it comfort in a bowl.
Stew: In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 6 minutes. Using slotted spoon, transfer bacon to bowl. Set aside.
In small bowl, reserve 3 tbsp of fat from pan (add olive oil if needed to make 3 tbsp). Discard any remaining fat. Set aside.
In same pan, heat oil over medium heat; cook mushrooms, stirring occasionally, until softened, about 7 minutes. Add to bowl with bacon.
In same pan, heat half of the reserved fat over medium heat; working in batches, cook chicken, turning once, until browned, about 3 minutes per side. Transfer chicken to separate bowl. Add 2 tbsp water to pan, scraping up browned bits. Scrape into bowl with chicken. Set aside.
In same pan, heat remaining reserved fat over medium heat; cook onions, carrots and celery, stirring occasionally, until onions are softened, about 10 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Sprinkle in flour; cook, stirring often, until light golden, about 2 minutes.
Stir in broth and wine until smooth. Add potatoes, bay leaf, marjoram, savory, pepper and salt.
Return chicken and any accumulated juices to pan; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, about 20 minutes. Discard bay leaf.
Transfer chicken to cutting board. Using 2 forks, shred chicken into bite-size pieces. Return to pan. Stir in mushroom mixture, peas, cream, corn and parsley; bring to simmer.
Dumplings: While stew is simmering, in bowl, whisk together flour, parsley, chives, thyme, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Stir in buttermilk to form sticky dough.
On large sheet of parchment paper, roll out dough into 7-inch long log; cut crosswise into 8 generous 3/4-inch thick rounds, reshaping if necessary. Add to stew; cook, covered and without lifting lid, until dumplings are no longer doughy underneath, about 15 minutes.
The Ultimate Chicken and Dumplings/
The Ultimate Beef Stew image Credits: The Ultimate Beef Stew image
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.
Beef Stroganoff Soup Credits: Stacey Brandford
This dish takes the rich flavours of beef Stroganoff and transforms them into an easy one-pan soup.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; sauté carrots, onion, garlic and thyme until onion is softened, about 2 minutes. Add beef and mushrooms; cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 3 minutes.
Stir in mustard and Worcestershire sauce; cook until slightly thickened, about 1 minute. Add broth, noodles, salt and pepper; bring to boil. Reduce heat, cover and simmer until noodles are tender, about 6 minutes. Stir in peas and sour cream; cook until heated through, about 1 minute. Sprinkle with parsley.
Makes 4 to 6 servings.