- Portion size 7 servings
- Credits : susie bergen
- 4 lbs pot roast
- 12 pearl onions
- 4 cups water
- 2 tablespoons garlic seasoning (like Clubhouse brand)
- 1 teaspoon parsley fresh or dried
- 1/2 cup gravy browner (like Bistro)
Gluten-Free, Dairy-Free Banana Pancakes Credits: Jodi Pudge Source: Canadian Living Magazine: September 2016
These flourless pancakes taste a bit like the centre of a piece of French toast. Fry up a batch (or two!) on the weekend and keep the wrapped pancakes in your fridge or freezer for an easy microwaveable breakfast you'll actually want to eat.
In bowl, mash 1 of the bananas until smooth. Stir in 2 tsp of the honey, the baking powder and 1/4 tsp salt. Stir in eggs until well combined.
Measure out 1 tbsp vegetable oil. Heat nonstick skillet or griddle over medium heat; lightly brush with some of the oil. Working in batches, drop batter by 2 tbsp into skillet; sprinkle 1/2 tsp of the pistachios over each pancake. Cook until bottoms are golden, about 2 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to plate. Repeat with remaining oil, batter and all but 2 tsp of the pistachios. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 3 weeks; reheat in microwave or toaster.)
Slice remaining banana; arrange over pancakes. Sprinkle with remaining pistachios; drizzle with remaining honey.
Tip from The Test Kitchen: Flourless pancakes can be tricky to flip, but here's a trick: Use a thin spatula and lightly mist it with cooking spray before turning the pancakes.
Makes about 8 pancakes.
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.
Maple Carrot Loaf IMAGE Credits: Maple Carrot Loaf IMAGE
Breakfast loaves are often made with vegetable oil for moistness, but unsweetened applesauce works just as well. While this loaf is excellent on its own, if you want something a bit more indulgent, try topping your slice with a vegan butter-flavoured spread or a soy-based nut butter. Cost: $0.95 per serving
Roasted Root Vegetable Salad with Dill and Yogurt Dressing Credits: Angus Fergusson
Made with hearty root vegetables, this warm fall salad gets a dose of freshness from a cool yogurt dressing and a sprinkling of dill. If you're not a fan of the sharp licorice taste of raw fennel, you'll be pleasantly surprised by roasted fennel's more mellow flavour. Sprinkle with additional fresh dill, if desired.
In large bowl, toss together fennel, parsnips, olive oil, salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Roast in 425°F oven, turning once, until tender and golden, about 25 minutes.
Transfer to serving dish; top with grapes. Stir together yogurt, honey and dill; drizzle over fennel mixture.