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.
Lots of mashed potatoes are definitely a must to slather in the delicious gravy.
Comfort food at its best, this vegetarian take on classic shepherd's pie has a sweet potato topping and flavourful lentil filling that is sure to satisfy even the most devout meat eater.
A fresh tomato and basil sauce is the perfect companion to these cheesy breadstick twists. Try doubling the sauce, and use the extra as a topping for pasta or pizza.
Adding soaked wood chips to the grill gives this American classic its distinctive smokiness. You'll find this recipe in our book The Barbecue Collection.
A picadillo filling of ground beef, tomatoes, olives and spices gives a Latin American twist to a traditional meat pie.
All you'll need to make this classic dish is some ground beef, a couple of onions and some pantry staples (including a spoonful of cocoa powder, which adds flavour and a deep reddish-brown colour). Serve with your choice of sour cream, shredded cheese, chopped cilantro and, for nostalgia, chopped cucumber. For a more modern touch, swap out cucumber for chopped avocado.
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.
Linda Meinhardt's kitchen is modelled after a philosophy of passion in cooking, using quality fresh ingredients for bold and innovative tastes. These qualities have made Meinhardt Fine Foods a gourmet — foodstuffs and takeout — counter destination of choice in the Vancouver area. Here is an example of the innovative and well-tuned flavours that characterize Meinhardt's kitchen. Lamb or beef, whichever you prefer, is treated to a fusion of Eastern and Western ingredients. If you want to freeze the curry for up to two weeks, omit the potatoes and add boiled potatoes to the curry when reheating.
Smaller versions of these savoury stuffed pies from Spain and Latin American make ideal snacks for tapas-inspired parties.
