Vegetarian Super Bowl Menu

Thinking of hosting a Super Bowl viewing party this weekend but want some vegetarian options? There’s no reason that chicken wings and Sloppy Joes should take over the menu. There are so many delicious and hearty meat-free dishes to choose from.

Appetizers

Creamy Mediterranean Pasta Salad

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Macho Nacho Dip

Grilled Garlic Bread with Thyme Infused Butter

Warm Artichoke and Parmesan Dip

 

Mains

Black Bean Chili with Avocado Salsa

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Mac and Cheese

Buffalo Mozzarella and Tomato Pizza

Cheesy Mushroom Quesadillas

Roger Mooking’s Food Adventures: Jhalmuri in Bangladesh

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Chef Roger Mooking recently traveled to Bangladesh and Bangkok and returned with lots of photos and stories about the incredible food culture. We’ll be publishing a new post every Thursday for the next two months, so stay tuned!  Without further ado, enjoy Roger’s fourth post below!

jhalmuri

Jhalmuri is an Indian puffed rice dish bought on the streets of Bangladesh. Against the advice of our local guide in Bangladesh, I tried this dish from a street food vendor. He warned me of the spice level (clearly he doesn’t know my passion for heat) and of the possibility of stomach issues from not being acclimatized to the local public health standards. I saw a lineup and some happy customers so I dove in.
The dish is called Jhalmuri — pronounced “Chahl Mooree”. It is Indian puffed rice and is a fun, very quick and very flavourful snack food. Jhalmuri is a great snack for football or hockey season and to spice things up for the chilly weather we are experiencing now in Canada.
This recipe is my best attempt at trying to duplicate what I had on the streets of Dhaka. It’s bang-on.

Ingredients
1/3 C Yellow lentils, cooked and pureed to a hummus consistency
1 tsp Mustard oil
1 Tbsp Mustard powder
1 Tbsp Curry powder
1 Shallot finely sliced
2 Thai green chilies, finely chopped
1 Tomato, finely diced
3 C Puffed rice
Salt & pepper to taste

Directions
In a high-sided bowl, stir lentil puree, mustard oil, mustard powder and curry powder until well combined. Stir in shallot, chilies, and tomato until combined.
Add puffed rice and stir until all of the rice is coated with the lentil mixture. The mixture should not be clumped together, otherwise add more puffed rice and combine.
Serve topped with crispy fried shallots.
Crispy Fried Shallots:
2 Shallots, sliced thin
1/2 C All-purpose flour
Salt & Pepper to taste
Vegetable oil, for frying
Thinly slice shallots and dredge in the flour, shaking off the excess before frying in the vegetable oil that has been heated to 325F. Fry until golden and crispy, drain on a dish lined with paper towels, and season with salt and pepper.
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The Ultimate Super Bowl Menu

Are you gearing up to host a Super Bowl viewing party this weekend? If you want to impress your guests, serve an array of classic dishes that are sure to be on everyone’s list of favourites. From good ol’ fashioned nachos to irresistible chicken wings, there’s nothing better than sitting down to watch the game with a beer in one hand and some comfort food in the other.

Appetizers

Deep-Fried Mozarella Sticks

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Whole Wheat Nachos

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Super-Quick Guacamole Dip

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Mains

Spicy Chili

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Sloppy Joes on a Bun

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Barbecue Chicken Wings

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Dessert

S’mores Brownies

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Peanut Butter and Jelly Cookies

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Old-Fashioned Apple Pie

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Cajun-Inspired Super Bowl Menu

Super Bowl XLVII is hitting New Orleans like a linebacker looking to win! Whether you’re tuning in for the million dollar ads, roaring halftime spectacular or the players’ impressive footwork, make sure you’ve got a super spread to feed your revved-up crowd.

Pre Game Bites
Sweet Potato Fries with Cajun Yogourt Dip
These fries will take you to the Big Easy, without the airfare (or calories!). What a crowd-pleaser!

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Cajun Spice Mix
This spice mix can be sprinkled on everything from chicken and shrimp skewers to popcorn and roasted nuts.

 

Hearty Halftime
Chicken and Andouille Gumbo
Dark meat – check. Deep flavour – check. Delicious – check!

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Crawfish Chowder with Crawfish Beignets
This hearty chowder will have your crowd cheering.
Muffuletta
This staple sandwich of New Orleans, courtesy of Eat St.is a meaty, hand-held way to fill up between quarters.

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Spicy Shrimp & Chorizo Creole
You simply can’t go wrong with this classic New Orleans dish. Your guests will love how authentic it is.

Touch Down Dessert

Truffle Centred Beignets
These are a decadent way to celebrate your team’s big win.

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Beignets with Brandy Caramel Sauce and Chocolate Bourbon Sauce
These football shaped treats are a sweet way to kiss the season goodbye!

Polenta Breakfast Bake from The Hot Plate

One of my favourite things about the weekend is Sunday brunch. I love brunch so much, I try to have it every weekend just so I can make my Polenta Breakfast Bake. This bake is the perfect meal to serve with fresh fruit or a salad because it already has sausage and carbs!

I especially love this meal because I suffer from something called pernicious anemia. This is similar to an iron deficiency but instead it occurs when the body is unable to absorb B-12. During my university years when the symptoms started to manifest I had no idea why I was feeling so low-energy. After a year, we realized that it was as simple as taking a daily supplement to get me back to my bubbly self. Ever since then I take special care to make sure that I enjoy foods that are also rich in Vitamin B-12.

This Polenta Breakfast Bake is an easy and delicious way for me to get 25% of my recommended daily intake without even trying. Not to mention that by cooking the polenta with milk this meal also contains 33% of your recommended daily intake of calcium.

Not only is this bake full of vitamins and calcium, it also tastes amazing! It is a great recipe to bring with you to a potluck, lunch and brunch. Your friends and family will devour this in minutes and not even know how good it is for them!
*Note: dish must be prepared and assembled at least 2-3 hours before serving because of cooling time between assembling and baking.

Calories per serving: 288, Fat 11.8 grams, Sodium 606 mg, Carbs 26.6 grams, Fiber 1.3 grams, Sugar 8 grams, Protein 19 grams

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves 6

polentabake

Ingredients
1 tablespoon extra-virgin olive oil
2 Italian sausage, casing removed and discarded
2 cups sliced green onions
1 teaspoon dried thyme
2 teaspoons dried oregano
pinch cayenne pepper
3 garlic cloves, minced
4 cups skim milk
1 cup uncooked quick-cooking polenta
salt, to taste
½ cup freshly grated Parmesan cheese
4 large eggs, lightly beaten
Non-Stick cooking spray
Instructions
1. Heat oil in a large non-stick skillet over medium heat. Add sausage and sauté until browned; 4 minutes. Add green onions, thyme, oregano, cayenne and garlic; sauté for 5 minutes until softened. Remove from heat.
2. Add milk to a large saucepan. Bring to a simmer over medium-low heat. Gradually whisk in polenta. Add ½ teaspoon of salt. Continue to whisk over a simmer for 7 minutes until thickened. Use a long-handled spoon or whisk to avoid splatters from the polenta.
3. Remove from the heat. Whisk in cheese until melted. Let the mixture stand for 10-15 minutes. Whisk in sausage mixture and eggs. Pour into an oven-safe baking dish coated with cooking spray. Cover with plastic wrap and refrigerate until the dish has completely cooled; about 1 hour and up to overnight.
4. Preheat oven to 425F. Uncover the dish and bake in the center of the oven for 20 minutes or until set. Preheat the broiler to high and broil for 3-5 minutes until the top of the polenta is toasted. Let the polenta stand for 5 minutes before serving.

 

Amanda_GarbuttAmanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.

 

 

 

 

 

 

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Rachael vs. Guy Celebrity Cook-Off – Episode 4 Recap

If you have yet to watch the latest episode of Rachael vs. Guy Celebrity Cook-Off, beware of spoilers below. If you need a refresher on the celebrity teams, check out our post here.

This week, the five remaining contestants were presented with quite the challenge: cooking for a kids’ party. Everyone knows that children are not only the pickiest eaters, but also the most honest critics. With only Johnny and Dean left on Team Guy, they were at a definite disadvantage. Team Rachael chose the girl’s birthday party, while Team Guy got the boy’s, and the teams got to work. Each celebrity had to make one sweet and one savoury dish (made up of 30 servings each).

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The results were the most surprising of the season: the teams had tied. So rather than two members of one team competing against each other in the blind taste challenge, the celebrities behind the weakest dish on each team would compete in a last minute cook-off. This put Johnny (because of his chicken fries) and Carnie (due to her bland Sloppy Joes) against each other, with only 10 minutes to make a hot dog. Johnny went gourmet and created a crumbled sausage, while Carnie made an old fashioned hot dog with bacon and cheese. Carnie’s traditional dish beat out Johnny’s interpretation and Johnny was sent home, leaving Dean to carry Team Guy alone.

Do you think the right person got sent home? What was your favourite dish from the episode? Tweet us at @FoodNetworkCA and let us know!

Make sure to watch Rachael vs. Guy Celebrity Cook-Off every Sunday at 10PM ET.

 

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Top 5 Cupcake Recipes

Have you ever met anyone who doesn’t like cupcakes? We sure haven’t. Cupcakes exploded onto the scene as the chic new “it” dessert and the hype has never died down. They’re the perfect party treat and they’re not going anywhere any time soon. These are the top 5 cupcake recipes on our site from the past year (according to site stats). Tweet us at @FoodNetworkCA and let us know what your favourites are!

1. Fluffy Vanilla Cupcakes

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Topping our list is this vanilla cupcakes recipe courtesy of Anna Olson. You can’t go wrong with classic vanilla, and this light and fluffy version is sure to be a hit with kids and adults alike.

2. Vanilla Cupcakes with Floral Frostings

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Want to spruce up your cupcakes to impress your guests? These floral icing designs will definitely do the trick.

3. Dulce de Luche Ice Cream Cone Cupcakes

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Anna Olson is up again with these gorgeous Dulce de Luche cupcakes, made to look like ice cream cones. This is a surefire way to draw guests to your dessert table.

4. Red Velvet Cupcakes

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If you’re a fan of red velvet cake (who isn’t?) then these luscious cupcakes courtesy of Chuck Hughes are right up your alley.

5. Chocolate Cupcakes

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If you’re a chocolate-lover, these classic chocolate cupcakes, courtesy of Trish Magwood, are the perfect addition to your dessert table.

 

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Red Wine Braised Cabbage from Derek’s Kitchen

This tasty little side is one of those recipes that has been in my repertoire for a long time and I don’t think I’m ever going to stop making it. I learned how to make it at the first restaurant I ever work at and I still use it today. I’m a big fan of cabbage in all its guises – coleslaw, sauerkraut & braised – and this is one of my favorite ways to cook it. Cabbage works best when served sweet & sour and this recipe gets those flavours from red wine vinegar and a healthy dose of raw cane sugar.

The sweet and sour flavour of this side goes really well with pork. I’ll be posting a recipe next week for ginger-honey glazed pork belly that goes perfectly with this red wine braised cabbage. It also goes really well with pork chops or ribs. It even works as a side dish for Asian inspired dishes like sesame beef.

This recipe is pretty simple to pull prepare. You just put the ingredients all together in a pot and let it simmer until the cabbage is soft and most of the liquid has evaporated. You will have to stir it a couple of times and keep a relatively close eye on it to make sure it doesn’t get dry and burn. If the pot starts getting to dry before you think it’s ready, just add a bit of water to the pot.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6 Sides

braisedcabbage

Ingredients:
4 cups red cabbage (1 small head), shredded
1 cup raw cane sugar
2 cups red wine
1/2 cup red wine vinegar

Instructions:
1. Combine all the ingredients in one pot, bring to a boil and then reduce to a simmer.
2. Let simmer until the cabbage is soft and most of the liquid has evaporated, about 15 to 20 minutes. If the mix starts to dry out before, add a bit of water, a 1/2 cup at a time.

This recipe can be made ahead of time and kept in the fridge for up to 5 days.

Derek Bocking is a professional chef with over 15 years culinary experience. On his blog, Derek’s Kitchen, he shares restaurant-style recipes for amateur gourmets to try at home, from quick and easy meals to more elaborate showstoppers.

 

Roger Mooking’s Food Adventures: Samosas in Bangladesh

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Chef Roger Mooking recently traveled to Bangladesh and Bangkok and returned with lots of photos and stories about the incredible food culture. We’ll be publishing a new post every Thursday for the next two months, so stay tuned!  Without further ado, enjoy Roger’s third post below!

samosas-roger

I’ve seen, made and eaten many samosas in my life but these were the best ever.

Food is not only about flavour, aroma and taste; it can also be a force.  I was shown how to make these samosas by a group of young children (about 12-years-old) who were taught by a community leader.  As many children need to work to help support the family in Bangladesh, they often find themselves in a cycle of generational poverty since they are too young to acquire enough skills to get gainful employment.  Some children turn to the streets while others end up in low-paying jobs supporting wealthier families by working in their homes.

Through food, these children are learning valuable skills that can support them to gain better paying jobs, some of which may be in the food industry.

These samosas above (before they were cooked) were part of a training program that teaches them a new culinary skill every day.  The kids made the filling themselves made from potato, caramelized onions, and a variety of spices and chilies.  They made the dough from scratch and were then shown how to fold them properly before frying them to golden, crispy perfection.   The dough was light and crunchy.  The filling was deliciously aromatic and satisfying.  The love was everywhere.

Food is more than sustenance and these simple samosas proved it to me once again.

 

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Shaved Root Vegetable and Orange Salad from Dan’s Good Side

As I mentioned last week, I figured it was time to make some salads this season that skip the greens. I decided to look no further than the always under-utilized and arguably unloved parsnip. The carrot’s paler, sadder looking cousin rarely gets any love on my stove and has never found its way into one of my salads before. It’s time for a change.
When the parsnips are thinly sliced, their earthy flavour is quite mild. If you don’t have a mandolin at home to thinly slice the vegetables in this recipe, you can always use a good quality vegetable peeler to get paper thin slices on parsnip and zucchini. That, ladies and gentlemen, is my tip of the month!
orangesalad
What you’ll need…
2 parsnips (peeled, thinly shaved, 1 1/2 cups approx.)
1 zucchini (thinly sliced then matchsticked, 1 1/2 cups approx.)
1 orange (peeled, segmented and sliced)
1/2 bulb fennel (thinly sliced, 1 cup approx.)
1/2 red onion (thinly sliced, 1/2 cup approx.)
2 TBSP Greek yogurt
1 TBSP olive oil
1 TBSP red wine vinegar
1 TSP lemon juice
1 TSP cane sugar
salt and pepper

Directions:
1. Place the first 5 ingredients in a large salad bowl.
2. In a separate bowl, whisk together the yogurt, oil, vinegar, lemon juice and sugar. Pour the mixture over the sliced ingredients in the salad bowl, season with salt and pepper.
3. Finally, toss with hands or tongs to combine.
4. Let the salad chill in the refrigerator for 10-15 minutes before serving so the parsnips and fennels can soften slightly in the dressing.

Serves 3-4
Total prep time…20 min

 

Dan Clapson Dan Clapson  is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.

 

 

 

 

 

 

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Last Chance Kitchen: Season 10

Listen up, Top Chef fans! Last Chance Kitchen is back and premieres tomorrow, following Top Chef: Seattle (airing Wednesdays at 10pm ET), at 11pm ET right here on foodnetwork.ca!

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The popular web series is back and you can watch the eliminated contestants from Top Chef: Seattle battle for a chance to get back into the competition. The winner moves on to challenge the next week’s eliminated contestant, with the last chef standing gaining an opportunity to re-enter the Top Chef: Seattle competition.

 

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Rachael vs. Guy Celebrity Cook-Off – Episode 3 Recap

If you haven’t yet seen the latest episode of Rachael vs. Guy Celebrity Cook-Off, beware of spoilers below. If you need a refresher on the celebrity teams, check out our post here.

This week’s episode presented the celebrities with an interesting challenge: running a diner for an hour. Each team was assigned the task of creating three classic diner dishes: a tuna melt, a club sandwich, and a good old-fashioned cheeseburger. Since Team Rachael won the last round, they got to decide who would make each dish on Team Guy. Chilli’s lack of experience on a grill was tested with the cheeseburger, while Dean was responsible for the tuna melt, leaving Johnny with the club sandwich.

On the other side, Kathy transformed a classic club sandwich into a vegetarian grilled cheese club, Carnie impressed with her own tuna melt recipe, and Hines added a double bacon twist to a cheeseburger.

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In the end, Team Rachael won the challenge (for the second week in a row) and Dean and Chilli landed themselves in the bottom two (Dean for not using enough cheese and Chilli for playing it safe). With a blind taste test that involved creating a yummy milkshake, it was Chilli who got sent home for not taking enough chances with her dishes.

Do you think the right person got sent home? What was your favourite dish from the episode? Tweet us at @FoodNetworkCA and let us know!

Make sure to watch Rachael vs. Guy Celebrity Cook-Off every Sunday at 10PM ET.

 

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Top 5 Shrimp Recipes

It’s time for our weekly top 5 post and this week we’re putting the spotlight on yummy shrimp. Whether you like them hot or cold, grilled or fried, they’re definitely hard to resist. These are the top 5 shrimp recipes from the past year, according to website statistics. Tweet us at @FoodNetworkCA and let us know what you’re favourite shrimp dish is!

1. Lobster, Shrimp and Crab Fettuccine

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When it comes to hearty, indulgent meals, this seafood-loaded fettuccine recipe is as good as it gets. Who wouldn’t love coming home to a big bowl of this? Yum!

2. Crusted Shrimp with Coconut Red Curry Sauce

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Coming in second place is this crusted shrimp recipe courtesy of Christine Cushing. The exotic flavours of red curry and coconut working together bring this dish to the next level.

3. Spanish Paella with Shrimp, Chicken and Sausage

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Can’t decide between shrimp, chicken or pork? With this Michael Smith recipe, you don’t have to choose. Delicious!

4. Thai Shrimp with Asparagus and Mushrooms on Rice

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This gorgeous dish, courtesy of Chef Sandi Richard, is sure to please even the pickiest of eaters at your table. Who could resist a meal so bright?

5. Shrimp Gumbo

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Michael Smith rounds out our top 5 this week, with his shrimp gumbo recipe. If you’re looking for a warm and hearty meal on a cold winter night, this is a great option.

 

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Polenta with Mushrooms from The Hot Plate

Dinner, for me, can be the most stressful part of the day. Since I am busy at work all day, it is hard to come home and make a healthy and tasty dinner. I find myself just making whatever is easiest, but not always the best for me.

Making dinner shouldn’t be stressful and it should be healthy, so you don’t ruin all that hard work of eating right all day. I knew the easiest and most healthy thing to make was my polenta with mushrooms. I can’t believe I had forgotten about it all that time! It is the perfect solution for a healthy and delicious dinner.

One serving of this creamy dish is only 260 calories! You also get 3.2 grams of fiber and 8.7 grams of protein. To me, the best meal is one where you get fiber and protein. It also doesn’t hurt when it is low in calories.

Calories per serving: 260, Fat 8.4 grams, Sodium 791 mg, Carbs 35.5 grams, Fiber 3.2 grams, Sugar 2.2 grams, Protein 8.7 grams

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves 4

polenta

Ingredients
2 tablespoons butter, melted
1 cup uncooked quick cooking polenta
3 cups water
½ cup skim milk
¼ cup freshly grated Parmesan cheese, additional for garnish
1 cup Oyster mushrooms (about 8), halved lengthwise
1 garlic clove, minced
Pinch chili flakes
2 tablespoons balsamic vinegar
3 tablespoons seasoned breadcrumbs
salt and pepper
Freshly chopped parsley, for garnish
Cooking Spray

Instructions
1. Preheat the oven to 425F. Line a baking sheet with tin foil. Lightly spray foil with cooking spray. In a bowl, toss mushrooms with garlic, chili, balsamic vinegar and salt and pepper. Arrange in a single layer on the baking sheet. Sprinkle with breadcrumbs. Drizzle 1 tablespoon of melted butter over the mushrooms. Bake for 15-20 minutes until tender and breadcrumbs are toasted.
2. Meanwhile, bring water to a boil in a large saucepan over high heat. Reduce heat to a simmer and slowly whisk in polenta. Whisk in salt and continue to whisk for 6-8 minutes until thickened. Remove from heat and whisk in remaining butter and cheese. Taste and adjust salt and pepper seasonings.
3. Divide polenta between two heated bowls. Top with mushrooms and freshly grated Parmesan cheese and a sprinkle of parsley. Serve immediately.

Amanda_GarbuttAmanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.

 

 

 

 

 

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Maple Miso Tofu from The Hot Plate

Tofu can be a scary ingredient to many of us. What many of us don’t realize is how good it is for you. Tofu has so many great benefits that most of us aren’t taking advantage of.

I love Tofu because it has no flavour, meaning that it takes on the flavour of any dish that I add it to. It is also packed with protein and is a perfect substitution to meat in any dish!

It took me a while to really find a way that I liked. Finally I came up with my own recipe. This Maple Miso Tofu is a savoury sweet blend of ingredients, which creates an addictive flavour for this crispy tofu. When you broil the tofu, it produces a crispy edge without the need for excess oil or fat. This Miso Tofu has the perfect amount of taste to make you forget every other tofu recipe out there!

*The sodium in this dish is high because of the soy sauce, so for those with high blood pressure it is best to omit this ingredient altogether or reduce to 1 teaspoon.
Calories per serving: 209, Fat 11.6 grams, Sodium 955 mg, Carbs, 24.5 grams, Fiber 2 grams, Sugar 15 grams, Protein 13 grams

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves 4

misotofu

Ingredients
1 block firm tofu, sliced into ½ – inch thick slabs
¼ cup white miso
¼ cup maple syrup
¼ cup reduced sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon chili sauce (or less)
1 tablespoons sesame oil
Sesame seeds, optional
Cooking spray

Instructions
1. Preheat the broiler to high. Cover a baking sheet with tin foil. Spray lightly with cooking spray.
2. In a bowl, whisk together the miso, maple syrup, reduced sodium soy sauce, rice wine vinegar and chili sauce.
3. Arrange the tofu in a single layer and brush with half the marinade. Place under the broiler for 5-8 minutes until browned. Flip tofu, brush with remaining marinade and broil for another 5-8 minutes until crisp.
4. Remove from the oven and drizzle with sesame oil. Sprinkle with sesame seeds, if using. Serve warm.

Amanda_Garbutt Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.

 

 

 

 

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Family Fun: Chicken Stew with 40 Cloves of Garlic

Here’s a fun and easy stew recipe that requires, as the name suggests, 40 cloves of garlic — but don’t let the amount scare you. Once cooked, garlic loses its intense bite and pungency, becoming soft, mellow and flavorful. I adapted this classic recipe from a slow-cooker version and pull it out whenever I have lots of people coming over. You can serve it with potatoes (fingerling are great), rice or even over pasta. It’s also easy to make in advance and heat up.

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Recipe: Easy 40-Clove Chicken Stew
Serves 4-6

Ingredients
2 tbsp unsalted butter
1 tbsp Dijon mustard
1 tbsp cornstarch
40 cloves garlic, peeled (3-4 bulbs)
¾ cup white wine
12 skinless chicken thigh or drumsticks
1 small white onion, sliced thinly
2 tbsp fresh tarragon, chopped
1 tsp salt

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Start with a large pot over medium heat and add 2 tablespoons unsalted butter.

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Now add 1 tablespoon Dijon mustard (I used grainy, as I had run out of Dijon) and 1 tablespoon cornstarch.

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Stir this gently over the medium heat until it forms a paste — about one minute.

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Add ¾ cup white wine; something with good acidity, like a sauvignon blanc, works well. Make sure it’s also a wine you like: you’ll have a lot left over for drinking!

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Add the garlic. And here’s the secret: look for those packs of pre-peeled garlic, which will make this dish a breeze. Otherwise, you need 3-4 bulbs of garlic with each clove peeled, to yield about 40 cloves.

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Throw in the chicken: 12 pieces of skinless chicken thigh or drumsticks (bone-in or -out, doesn’t matter).

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Peel and slice up one medium white onion, then lay the strips all over the chicken.

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Finally, add about 2 tablespoons fresh, chopped tarragon. I usually end up adding another tablespoon near the end after I taste the stew.

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Mix everything so the chicken is well covered, then put the lid on your pot and simmer gently on low for 2-3 hours. You want the chicken to be falling apart and the garlic to be completely soft. When done, season with a teaspoon of salt (or to taste) and some fresh ground pepper.

Cross your fingers that there will be leftovers for the next day — but I doubt it!
 

Recipe: Easy 40-Clove Chicken Stew

Serves 4-6

Ingredients
2 tbsp unsalted butter
1 tbsp Dijon mustard
1 tbsp cornstarch
40 cloves garlic, peeled (3-4 bulbs)
¾ cup white wine
12 skinless chicken thigh or drumsticks
1 small white onion, sliced thinly
2 tbsp fresh tarragon, chopped
1 tsp salt

Instructions

  1. Into a large pot, over medium heat, add your butter. Once melted, add the mustard and cornstarch and stir until a paste forms. About 1 minute.
  2. Add the white wine and all the garlic. Stir to combine.
  3. Add in the chicken and cover with the sliced onion and tarragon. Stir gently to make sure the chicken is coated.
  4. Cook over low or med-low (gentle simmer), covered for 3 hours or until chicken is tender and garlic is soft. Stir occasionally.
  5. Season with 1 tsp salt and fresh ground pepper.
  6. Taste and add more tarragon or seasoning if needed. You can also thicken the sauce a bit more by adding another teaspoon of corn starch and stirring till thickened.

 

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

 

 

 

 

 

 

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Chocolate Coconut Tart from Duhlicious

This recipe is what the DUH in Duh-licious is all about! All you need are 5 ingredients, and you have yourself a 5 star dessert.
I made this tart over the holidays for a quick and easy dessert; you can make them in all size and shape pans for any occasion (…like Valentine’s day!)

tart
Ingredients:
– 4 T butter, melted
– 14 oz package sweetened shredded coconut, pulsed in a food processor
– 1/4 cup granulated sugar
– 1 1/4 cup heavy cream **approx 35% fat
– 8 oz. semi-sweet chocolate (approx.56% cocoa), finely chopped. ** make sure you use a high quality chocolate, like Lindtt.
Directions:
Crust:
1. Pre-heat heat oven to 350. In a small sauce-pan, melt butter on low heat. Transfer to a medium- size, heat resistant bowl and add coconut– stir until well combined.
2. Press coconut mixture into bottom and up the sides of pan to form a crust, leaving top edges loose and fluffy (I used 2, 6? round spring pans; you can use any size).
3. Make sure you use a spring form pan, or a tart pan with a removable bottom to make it easy to pop out the tart shells. Bake on a parchment lined cookie sheet for 10-15 minutes until the tart is golden brown. If you find that the edges are cooking faster than the center, cover the edges foil to avoid burning.
4. Transfer to cooling rack and cook completely.
Chocolate Ganache Filling:
1. Bring cream and sugar just to a boil in a small saucepan
2. Pour over chocolate in a medium heatproof bowl. Continuously stir until chocolate is completely melted and mixture is combined; at first it will look split, but as the chocolate melts it will come together.
3. Pour into coconut crust. Refrigerate until chocolate is set, 1 hour or up to a day. Garnish with chocolate decorations if desired.

 

MadalinePaulMadalina Paul is the blogger behind Duhlicious, a food blog dedicated to creating and sharing unique and original recipes for great tasting food and featuring tutorials, food news, and culinary adventures.

 

 

 

 

 

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Roger Mooking’s Food Adventures: Boti and Fire in Bangladesh

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Chef Roger Mooking recently traveled to Bangladesh and Bangkok and returned with lots of photos and stories about the incredible food culture. We’ll be publishing a new post every Thursday for the next two months, so stay tuned!  Without further ado, enjoy Roger’s second post below!

roger-mooking-boti

One of the questions I get most often is “What kind of knife should I buy for everyday use?” In truth, the variety is shocking for day-to-day tasks but usually will involve some type of sharp pointy straight stick-shaped thingy. Well, this is not the case in the Syhlet region of Bangladesh where I saw an entirely different knife.

The Boti is designed for use while stooping, as the kitchens in this region tend to be outside, on the ground over a fire.  It is propped up on legs so that it is just high enough to reach comfortably while low to the ground.  It is made of steel and comes to a very sharp precise edge with a dangerously pointy tip.  Instead of pushing the knife through the food like we do with conventional knifes that we know in the west, the food is pressed against the concave part of the blade until it cuts it to its desired shape.  Then it falls into the bowl below the blade.

mooking-knife

I saw versions of the Boti with a wooden base on a hinge as well but this one above was most prevalent in the rural region of Bangladesh I visited.  The cooks are very fast and efficient with their Boti and I found it very comfortable when between your legs while sitting on your heels.

And when its time to actually start the cooking, its all about the fire.  The fuel is not wood or coal but rather a hard packed accelerant that is formed into a long hollow dowel that is made of dung and rice compacted.  The dowel is then cut down into the donut shaped things you see behind the knife in the picture above.  Several of these then go below a clay pot stand and the fire is started to start the cooking that happens mostly in cast iron pots.

There you have it! Boti and fire, Bangladesh style.
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Anna Olson’s Bake-Off: ‘Show Your Style’ Granola

This month’s Bake Off is not just about keeping health-inspired New Year’s Resolutions, it’s also about showing your personality in your baking.

I have been making this granola recipe for about 15 years, but I love how it changes each time I make it, depending on my mood, craving, or what I have in the pantry.

In this month’s challenge, I want you to show your style by customizing your granola through your choices of nuts and dried fruits, and even deciding between maple syrup or honey as a sweetener.  This weekend, my granola was “Anna’s Maple Cherry Almond Granola” – I used slivered almonds, dried cherries and raisins, all leftovers from the holiday baking season.

When you submit your recipe, give it a deserving name: “Stan’s Stupendous Hazelnut Apricot Granola” or “Marie’s Magnificent Currant Pumpkin Seed Granola” and tell me about how you made it your own.

Good luck!

jan-granola

Makes about 6 cups (1.5 L)

2 cups  regular rolled oats (not instant)
1 1/2 cups whole or sliced nuts (such as walnuts, pecans, almonds, hazelnuts, peanuts or even pumpkin seeds, sunflower seeds, coconut, or a mix)
½ cup  wheat germ
¼ cup  sesame seeds
½ cup  pure maple syrup or honey
1/3 cup  vegetable oil
zest of 1 orange
1 tsp  ground cinnamon
pinch of salt
dash of vanilla extract
2 cups dried fruits (such as raisins, currants, chopped dried apricots, chopped prunes, dried cranberries, dried cherries or a mix)

1. Preheat the oven to 325 F and line a baking tray with parchment paper.

2. Combine the oats, nuts, wheat germ and sesame seeds in a large bowl.  Add the maple syrup (or honey), oil, orange zest, cinnamon, salt and vanilla and stir well to coat.  Spread this onto the prepared baking tray and bake for about 30 minutes until a rich golden brown, stirring 3 times as it bakes.

3. Immediately after removing the pan from the oven, stir in the dried fruits.  Allow the granola to cool before packing into an airtight container.

The granola will keep for up to 3 weeks.
Here’s how Bake Off works:

  • Our hostess with the mostess, Anna Olson, picks a recipe middle of every month
  • You make the recipe (follow it or add your creative flair)
  • Email us (giveaways@foodnetwork.ca)  a picture and short descriptive blurb before February 13th at 9am ET for your chance to win! Anna will pick the winners (We are giving away a $250 gift card to Williams-Sonoma and an autographed copy of Anna’s cookbook). 

Anna_OlsonProfessionally trained pastry chef Anna Olson is the host of Food Network’s Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!

 

 

Tofu Nuggets from The Hot Plate

I love chicken nuggets, and believe me, I grew up on those things. Unfortunately, they are not the most healthy thing I could be eating, even though they are fast and easy. I knew that I needed to make a grown-up nugget. Chicken is loaded with protein, and that’s why many of us eat them on a regular basis. What many of us don’t realize is that there are other things that contain just as much protein as chicken and are great substitutes. I know tofu has tons of protein and can be made to taste however I want. That is why this makes an awesome alternative to regular chicken nuggets.

With just 4 of these Baked Tofu Nuggets, there are 10.6 grams of protein and 1.3 grams of fiber. And not only will these be a hit with grown-ups like us, they will work great for kids too. They will be so tasty, no one will know you didn’t use chicken! Serve some of these healthy nuggets at your next get together, sleepover or night-in. They are sure to be delicious and will be eaten fast!

tofu-nuggets

Calories per serving (about 4 pieces): 150, Fat, 5.8 grams, Sodium 285 mg, Carbs 15 grams, Fiber 1.2 grams, Sugars 1.9 grams, Protein 10.6 grams

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves 6

Ingredients
1 block (250 grams) firm or extra-firm tofu, drained on paper towel
½ cup soy milk
1 tablespoon Dijon mustard
1 teaspoon garlic powder
pinch cayenne pepper
2 cups unseasoned breadcrumbs
salt and pepper
Non-stick cooking spray

Instructions
1. Preheat the oven to 425F. Lightly spray a baking sheet with cooking spray.
2. Cut tofu into 1-inch squares and set aside. In a small bowl, whisk together milk and Dijon mustard. Add tofu to the milk mixture and set aside.
3. In a separate bowl mix together the garlic powder, cayenne, breadcrumbs and season with salt and pepper. Add the tofu to the breadcrumbs and gently toss to coat. Carefully shake off any excess.
4. Arrange tofu pieces in a single layer on a baking sheet. Bake for 25 minutes, turning once halfway through until golden brown. Serve warm.

 

Amanda_Garbutt Amanda Garbutt is the host of The Hot Plate , a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.

 

 

 

 

 

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