Perfect for warding off the winter chills, this quick and easy soup is ready in half an hour.
This hearty sauce is best served over a short pasta with lots of nooks and crannies it can tuck into and cling to. This ragu also makes a delicious lasagna filling when layered with sheets of fresh pasta and ricotta and mozzarella cheeses. Cost: $2.15/cup
A touch of horseradish adds zesty flair to classic meat loaf. Cooking the onion, celery and garlic before adding them to the mixture means the loaf is tender and evenly flavoured.
Enjoy our hearty "Galloping Gourmets" collection of brunch and breakfast recipes in the July 2006 issue of Canadian Living magazine.
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.
Serve with: Whole wheat baguette. Not only is this a great way to use up leftovers but it is also packed with healthful vegetables, such as cabbage and carrots. For variety, try it with pork or chicken.
Khamisa Baya's saucy stew comes from Sudan in Africa. Serve it over cooked rice, cornmeal or creamy wheat cereal, or with Corn Bread on the side.
While cooking, turn on the exhaust fan or open a window to dissipate the aromas of this intricately spiced dish. Yogurt adds a lovely creamy tang.
