Serve topped with cilantro alongside a generous helping of couscous or flatbread. For mild flavour, omit the cayenne pepper.
There is very little cleanup after cooking this colourful dish. Toasting the couscous gives it a boost of nuttiness.
We asked Anna Comfort, 10, about her favourite food made by Mom, Judith Comfort, a Nova Scotia food writer and author of Spuds! Dulse! Fiddleheads! (Nimbus, 1986). Anna says, "I like her chicken better than Kentucky Fried because it's not as salty, but it's still very crispy and not too spicy. My mom lets us eat it with our hands. But it's sticky, so plan to use about 10 napkins. It's an easy recipe I can make myself. I like mashed potatoes and peas to go along with it." Younger sister, Lillian Ruth, 7, would add a crunchy salad made from greens gathered in the Comfort family's large ocean side garden.
I have always found Shepherds pie to be dry and tasteless. I made my own recipe that is a super hit with family and friends, and made shepherd's pie lovers out of people who have never liked it.
Here's a very versatile seasoning mix that has lots of flavour and jazzy colour to quickly bake up your catch of the day or pick of poultry at the supermarket. Double or triple this easy mix and keep it in a resealable plastic container or bag in a cool place for any cottage, boating or camping trip, or quick home supper.
Amp up your summer pasta salad with savoury bacon and a fresh, zesty dressing.
