Take the chill off Canada's chilly autumn nights with soups, stews and casseroles from the "Kitchen Comfort" collection of recipes in the November 2006 issue of Canadian Living magazine.
Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
A leg of lamb makes an impressive centrepiece for any special gathering. The browned bits scraped up from the pan add richness to the gravy for the ultimate accompaniment to your perfectly cooked lamb.
Thick sauce and juicy chunks of chicken and vegetables, topped off with fluffy dumplings, combine to make this stew the ultimate comfort food.
Hearty beef stew is a cold-weather favourite. Use a well-marbled pot roast for the best flavour; the fat will melt while the beef cooks, which will help tenderize the meat.
Jerusalem artichokes, also known as sunchokes, are subtly flavoured, with a texture somewhere between that of a potato and a water chestnut. Typically, they're enjoyed in a soup or a purée, so pairing them with pasta and crispy sausage is an unusual yet delicious change of pace. On another night, omit the pasta and serve the creamy artichokes and chorizo as a side dish.
Ground sumac, a staple in Middle Eastern spice cupboards, gives simple seared lamb chops a tart, citrusy boost. On another night, try pairing the brightly flavoured fetapea mash with roasted fish or grilled chicken, or use it as a topper for crostini.
These burritos are loaded with beautifully seasoned chicken from our roasted chicken & veggies, as well as cilantro and your choice of Big Batch White Rice or Big Batch Brown Rice.
Making a hearty beef stew has never been easier with an Instant Pot. Create this favourite comfort food in a fraction of the time and don’t forget to serve with crusty bread to sop up the gravy.
Searing is one of the simplest, fastest ways to prepare salmon fillets. It ensures that the outside gets crispy while the inside stays moist and tender. The key to achieving that golden crust: Bring your nonstick skillet up to a high temperature before adding the fish to the pan. For a more subtly spiced chimichurri, reduce the hot pepper flakes to just a pinch.
