Look for a roast with the backbone (chine) removed or with the chops separated at the backbone.
This veggie-loaded chili is so hearty that even meat lovers will ask for seconds. To freeze it, cook as directed, but don't add the mushrooms. Cook them separately and add to the chili after reheating it. Serve with crusty bread to soak up every bit of sauce.
Offer an alternative to an alcoholic drink with this pink punch. Chill ingredients well, but mix just before serving. Garnish the punch bowl with ice cubes and sprigs of fresh mint; for a fancier touch, use a ring mould to make a fruited ice ring.
The Greek Market in Winnipeg offers customers Greek products, in-house Greek food and cooking classes. The food is sold cold for reheating at home. Among the many favourites - including stuffed vegetables, cheese pie, and chicken breast stuffed with red peppers and olives - are these cumin-flavoured meatballs called sousoukakia.
Invite the children to roll up their own stir-fry suppers in crisp lettuce wrappers.
If you don't have pumpkin seeds, substitute your favourite kind of nut or seed. Toast pumpkin seeds in dry skillet over medium heat until golden. (This method works for any seed.)
This addictive treat will hit it out of the park at any cookie exchange or holiday party. Experiment with whatever nuts you have on hand. Dried cranberries or chopped dried apricots are also fun toppings.
Moist and risotto-like, this pepper-packed side dish is suitable for any occasion. Stir in some black or kidney beans for a complete protein vegetarian main dish.
