Adobo is the hot, spicy, smoky sauce that canned chipotle peppers come packed in. You can freeze the chipotles and any leftover sauce for future use. This cooling melon relish balances the heat of the marinade. Serve with hot steamed rice or a green salad.
Bubbly and golden Canadian Monterey Jack and Feta cheeses top this quick-to-assemble chicken casserole. Very family-friendly, it's sure to become a regular in your weekly repertoire. Serve over rice or pasta to make the best use of the flavourful sauce.
This stuffing is a hearty yet healthful alternative to standard bread-based dressings. Customize the dish by swapping out the barley for wild rice, spelt or farro, if you like. And if you don't have pancetta on hand, bacon will also do the trick!
Here's a Japanese soup that is home-kitchen friendly. Look for miso (a prepared soybean and rice or barley paste) and nori (paper-thin sheets of seaweed used for sushi) at Asian or health food stores. Because miso settles, have guests stir their soup before eating.
Reducing the sauce at the end of the cooking is an essential step to achieveing sweet-and-sour short rib nirvana. Serve over white rice and with a drizzle of sriracha if you can stand a little heat. For best results, look for thick, meaty short ribs.
The inspiration for this meal is a Mexican dish called tinga. The smoky, spicy flavour of chorizo sausage is ideal, but regular smoked sausage makes a good substitute. The abundance of sauce makes this dish a sure family winner to serve over brown or white rice.
This Chinese-style stew is wonderful served over noodles or rice. If you wish, you can add reconstituted dried shiitake mushrooms and use the soaking liquid to replace the same amount of water in the recipe. You also can make this stew with any game meat.
Ontario
This dish comes from Ontario's large South Asian community. Look for curry leaves in Asian markets (freeze leftovers in a resealable bag for up to three months). If you can't find them, this dish is still tasty without them. Serve with steamed basmati rice.
Extravagant, yes, but this roast is a sight to behold and perfect for a celebratory meal. There's nothing quite like an impressive roast and saffron rice pilaf to elicit oohs and ahs from guests while satisfying their appetites. For easy serving, be sure to ask the butcher for a roast with 12 ribs.
Pot barley takes a bit longer to cook than the arborio rice commonly used in risottos, but it doesn't require constant stirring and is packed with fibre. Chervil is a mild aromatic herb with a subtle anise flavour; use parsley if you can't find any.
