Cornish Hens With Oregano Pesto And Quinoa Stuffing
Jul 14, 2005
As the winter darkness spills into day, the kitchen brightens with cold-weather favourites. But lest you think this means fiddling with pastry, read on for a pie with a new twist — an ever-so-easy scrunched-up phyllo topping. Chicken Pot Pie has never been more delicious.
Chicken stewed with tasty root vegetables has long been a favourite coast to coast. In West Vancouver, Janey Purvis bakes her stewed chicken under a blanket of flaky biscuits. This dish never fails to win raves from family, friends and neighbours. It can be mostly made in advance and kept refrigerated for a day. Then just make the biscuits and bake with the stew.
Baking these pies in ramekins makes serving a breeze and ensures that everyone gets their fair share of rich, meaty sauce and crispy mashed potatoes. Cost: $4.95/serving
The crisp autumn air and the changing colours of the leaves mean it's pumpkin time, specifically, pumpkin pie time. Enjoy this classic fall dessert with a dollop of whip cream or a good ol' fashion scoop of vanilla ice cream.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Economical (and tasty), this quintessential British mix of meat and potatoes proves that some meals are just as good the second time round. This interpretation of two meals in one invites a family of four to enjoy a garlic-and-thyme-rubbed roast one night then potato-topped beef and gravy the next.
This is a popular homey dish with a twist. It has an elegant, savoury balance of vegetables and roasted turkey breast.
This one-pot meal is loaded with juicy chicken, smoky bacon, hearty potatoes and tender-crisp veggies. We like to call it comfort in a bowl.
