A stylish vegetarian dish is a welcome component of any meal, and this one especially will find favour with both vegetarians and meat lovers.
Risotto is most fluid and creamy immediately after it has finished cooking, so if you're not serving it right away, stir in 1/2 cup (125 mL) additional stock or water before reheating. Serve with extra cheese at the table.
The addition of artichoke hearts updates this classic. If you make it ahead, adding the artichokes after thawing prevents the dish from getting watery during reheating.
Rice paper can be found in the Asian aisle of the grocery store. Be sure to dry it thoroughly after soaking to get a nice crispy texture and handle it gently to prevent tearing.
This is the Greek variation of lasagna, made with less fuss and less fat, too. It's great for company — make it the day before, then pop it in the oven. Serve with a light green salad tossed with a sun-dried tomato vinaigrette.
Beef pot roast is such a versatile dish. So many different flavours and cuts of meat lend themselves to this method. You can also use a bone-in roast, which will have a beefier flavour than a boneless one, but either will be tender and delicious.
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.
Dee describes Mom Sondra Mawdsley as having a pioneer spirit — pointing to the fact that she was one of the first women in British Columbia to be licensed to umpire mens' fastball. You'll often find her in her garden or on her boat. Then it's home to create a delicious dish with her catch — everything from seaweed bread to this thick chowder. And if she has no parsley or chives? Rinsed sea lettuce is a fine substitute.
This meal-in-a-bowl from our November 2005 "Loaf & Ladle" story will disappear quickly, but if you do have leftovers, adjust consistency with a little liquid.
On a cold, dreary day, there's no dish more soothing than a steaming bowl of chicken soup. In this one-pot version, we've poached the chicken in the savoury broth to intensify the chicken flavour and added a touch of cream for a velvety, rich consistency.
