All posts by Michelle Rabin

Michelle is a Toronto-based food stylist and recipe developer. When she is not in the kitchen, which is almost never, you can find her doing ceramics or biking. Her favourite food is simply soft scrambled eggs.
Tea- and Orange-Brined Roasted Turkey

The Ultimate Guide to Turkey Cooking Times

The main event during the holidays often involves serving a perfectly juicy and succulent roast turkey to the ones you love. The last thing you want to do is present an overcooked (or worse, undercooked) bird. Even if this isn’t your first gobbler, it’s handy to have a cheat sheet on file to ensure you’re on track for dinner time. Follow the chart below for a foolproof way to roast the perfect turkey for your holiday feast every single time.

Related: The Best Leftover Turkey Recipe You’ll Ever Need (We Promise!)

Get the recipe for Tuscan Turkey Roulade

How to Roast a Basic Turkey

Preheat the oven to 325°F. In a large roasting pan, place thawed turkey, breast side up and tent with a piece of aluminum foil. Bake turkey using the chart below. Remove foil during last hour of cook time. Cook until meat thermometer inserted into the thickest part of the thigh reads 170°F.

Size of Turkey Unstuffed Stuffed
10-12lbs 3 – 3 ¼ hours 3 ½–3 ¾ hours
12-16bs 3 ¼ – 3 ¾ hours 3 ¾ – 4 ¼ hours
16-20lbs 3 ¾ – 4 ¼ hours 4 ¼ – 4 ¾ hours
20-24lbs 4 ¼ – 4 ¾ hours 4 ¾ – 5 ¼ hours


Related: How to Brine a Turkey and Why You Should Try It

turkey cut in half on a plate with green leaf garnish and orange slices

Get the recipe for Tea- and Orange-Brined Roasted Turkey

Top Turkey Cooking Tips

1. If using a frozen bird, ensure it’s fully defrosted before roasting.

2. Take your bird out of the fridge while the oven preheats. Juices will run clear when the turkey is done. Look at the juices running from the meat around the thigh bone.

3. If you’re using a convection oven, your bird will cook in 25 per cent less time. Take 15 minutes off each hour on the recommended times above.

4. After the turkey is removed from the oven, let it rest for minimum 30 minutes. The juices need to resettle into the meat.

Looking for more delicious inspiration? Here are the perfect side dishes to pair with your holiday turkey.

measured ingredients ready for baking

Your Ultimate Guide to Cooking and Baking Conversions

It is a good time to cook. Thanks to the Internet and more cookbooks than ever, there are countless recipes available to the home cook to choose from. These days you can travel the globe and get a taste of history without leaving your kitchen.

But sometimes a recipe from across the pond or from your grandmother’s recipe collection can leave you scratching your head, wondering how many tablespoons are in a cup. Some countries use imperial measurements, others use the metric system, some use weight as a unit, while others volume. Chances are you don’t often consider how many litres are in a gallon and that’s OK.

Related: What is Bread Flour and 14 Other Quarantine Baking Questions Answered

To help, we’ve created this handy converter chart with some of the most common ingredients and conversions including oz to ml and grams to cups. Bookmark it or print it and stick it on your fridge so you can cook with ease, no matter which measurement system your recipe uses.

Common Baking and Cooking Conversions

Cups Tablespoons Ounces Grams
Butter 1/4 cup 4 Tbsp 2 oz 57g
1/3 cup 5 Tbsp + 1 tsp 2.67 oz 76g
1 cup 16 Tbsp 8 oz 227g
Flour/Sifted 1/4 cup 4 Tbsp 1.06oz/0.95oz 30g/27g
1/3 cup 5 Tbsp + 1 tsp 1.41oz/1.23oz 40g/35g
1/2 cup 8 Tbsp 2.12oz/1.94oz 60g/55g
1 cup 16 Tbsp 4.24oz/3.88oz 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 1.76oz 50g
1/3 cup 5 Tbsp + 1 tsp 2.29oz 65g
1/2 cup 8 Tbsp 3.5oz 100g
1 cup 16 Tbsp 7oz 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 1.59oz 45g
1/3 cup 5 Tbsp + 1 tsp 2.12oz 60g
1/2 cup 8 Tbsp 3.2oz 90g
1 cup 16 Tbsp 6.4oz 180g
Water 1/4 cup 4 Tbsp 2 oz 57g
1/3 cup 5 Tbsp + 1 tsp 2.67 oz 76g
1/2 cup 8 Tbsp 4 oz 114g
1 cup 16 Tbsp 8 oz 227g

 

6 Common Conversions You Need to Know

1 tablespoon = 3 teaspoons
4 tablespoons = 1/4 cup
1 cup = 250 mL
1 pint = 500 mL
1 quart = 0.95 L
1 gallon = 3.8 L

Common Weight Conversions

1 ounce = 28 g
4 ounces or 1/4 pound =113 g
1/3 pound=150 g
8 ounces or 1/2 pound =230 g
2/3 pound =300 g
12 ounces or 3/4 pound =340 g
1 pound or 16 ounces =450 g
2 pounds= 900 g

Common Metric Conversions

1 teaspoon = 5 mL
1 tablespoon or 1/2 fluid ounce =15 mL
1 fluid ounce or 1/8 cup= 30 mL
1/4 cup or 2 fluid ounces =60 mL
1/3 cup= 80 mL
1/2 cup or 4 fluid ounces=120 mL
2/3 cup=160 mL
3/4 cup or 6 fluid ounces=180 mL
1 cup or 8 fluid ounces or half a pint= 240 mL
2 cups or 1 pint or 16 fluid ounces =475 mL
4 cups or 2 pints or 1 quart = 950 mL
4 quarts or 1 gallon = 3.8 L

Looking for more handy cooking tips? Learn how to make your own butter and buttermilk, how to cook eggs perfectly every time and even five clever ways to fix over-salted food!

You Haven’t Lived Until You’ve Tasted Butter Tart Cinnamon Buns

Cinnamon buns are delicious. It’s just my opinion, but I haven’t found a single soul who disagrees. The warm, buttery, fluffy buns are hard to say ‘no’ to (anyone who does has an inordinate amount of willpower!).  I know this is going to sound crazy, but this recipe makes the traditional cinnamon bun yesterday’s news. We take your grandma’s cinnamon buns to a whole new level by adding a butter tart filling. Gorgeous buns are baked in a sweet mess, so when they’re flipped, they drip with butter tart goodness. You’re welcome!

Related: You’ll Jump Out of Bed for These Cinnamon Streusel Muffins

Butter Tart Cinnamon Buns

Prep Time: 40 minutes
Total Time: about 4 hours
Makes: 12 buns

Ingredients:
Dough:
3/4 cup buttermilk
1/4 cup granulated sugar
8g packet dry active yeast
1/4 cup butter, softened
3 eggs
4 – 4 1/2 cups all-purpose flour

Butter Tart Glaze:
1/2 cup brown sugar
1/2 cup corn syrup
2 tsp vanilla
1 egg
3 Tbsp butter, melted
1/2 tsp salt

Filling:
1/2 cup butter, softened
1 cup brown sugar
1 Tbsp cinnamon

Butter Tart Cinnamon Buns

Directions:
1. Warm buttermilk over low heat until just slightly warmer than room temperature.

2. Pour into the bowl of a stand mixer fitted with a dough hook. Mix sugar into buttermilk and add yeast. Let stand until mixture becomes foamy on the surface, about 10 minutes.

Related: How to Make The Perfect Banana Bread Every Time (Plus Freezing Tips and a Recipe!)

3. Add in butter and eggs and stir to combine. Add in flour, 1 cup at a time until a soft, pliable dough forms. If dough is tacky, continue adding flour until smooth.

4. Form dough into a ball and transfer into a large greased bowl. Set in a warm place and cover with a dish towel. Let dough rise until double in size, about 1 hour 30 minutes – 2 hours.

5. To make the butter tart glaze, mix all the ingredients in a bowl until combined. Pour into a large baking dish.

6. To make the filling, mix cinnamon and sugar. Place dough onto floured surface and roll into a 20 x 12 inch rectangle.

Related: White Chocolate Funfetti Cookies Make for the Perfect Emergency Cookie Stash

7. Spread butter edge to edge on the dough and sprinkle cinnamon sugar mixture over top. Roll from the longer edge of the rectangle until a large snake is formed.

8. Cut 12 equal portions from the roll and arrange in baking dish with butter tart filling. Cover with a dish towel and let rise until buns have doubled in size, about 1 hour.

9. While buns are rising, preheat oven to 350°F. Bake until golden brown and baked through, about 30 minutes. Remove from oven and let cool for 15 minutes.

10. Serve each bun flipped so the butter tart bottom is on top.

Butter Tart Cinnamon Buns

Looking for more baking inspiration? Here are our top chocolate chip cookie recipes and comforting baking project ideas (from sourdough to cream puffs) that deserve a pat on the back.

Great Canadian Breakfast Sandwich

Here’s How to Cook Eggs Perfectly Every Time

Eggs are one of the most versatile foods with limitless possibilities. Whether you’re looking to master the omelette, dip toast soldiers into perfectly soft boiled eggs, make an egg salad with hard-cooked eggs or top your Benedict with a runny poached egg, we make it easy cook ’em just right. Just follow our ultimate egg cooking guide, which includes cooking methods and times, so that you always get the perfect results.

chunky-egg-salad

How to Make Perfect Hardboiled Eggs

To hard-cook your eggs, fill a pot with enough water to cover eggs by about 2 inches. Bring water to a boil. Once boiling, remove from heat, cover pot and leave them for 10 minutes. Remove eggs from hot water and place the eggs in an ice water bath.
Get the recipe for Egg Salad

How to Make a Soft Boiled Egg

Boil enough water to cover your eggs. Gently lower eggs into water with a spoon and boil for 6 minutes. Remove eggs from boiling water and place in an ice bath to stop cooking.
Get the recipe for Bobby Flay’s Bacon Cheddar Twists with Soft-Cooked Eggs

ina-gartens-Eggs-Benedict_

How to Poach an Egg Perfectly

Poaching eggs have a reputation of being a little intimidating to perfect. Fresh eggs poach much better than old eggs. Fill a saucepan 2/3 full with water and bring to a boil. Add 1 Tbsp of vinegar and lower heat to a simmer. Crack an egg into a small cup and gently tip it into the water. Cook for 4 minutes if you like a runny yolk, and 6 minutes if you like your yolk a bit firmer. Remove egg with a slotted spoon and place on a paper towel to drain excess water.
Get the recipe for Eggs Benedict and Easy Hollandaise Sauce

How to Make Soft, Fluffy Scrambled Eggs

Whisk your eggs in a bowl so that the whites and yolks are fully combined. Heat a pat of butter in a non-stick pan over medium-low heat. Add your eggs into the pan and let cook for 1 minute undisturbed. Using a rubber spatula, push eggs around the pan to scramble. Continue to do this until any uncooked, liquid eggs make contact with the pan, about 2 minutes. Remove from pan immediately and serve.
Get the recipe for French-Style Scrambled Eggs

How to Make Hard Scrambled Eggs

These eggs are a less moist than soft scramble. To make them simply add 2 more minutes to the cook time for soft scrambled eggs.
Try these Great Eggs Sandwich Recipes

How to Make a Perfect Omelette

Whisk 2-3 eggs until completely combined. Heat a pat of butter in a non-stick pan over medium. Pour the eggs into the pan and move around the pan so that the surface is completely covered with egg. Using a spatula drag and push the eggs so that the uncooked eggs make contact with the surface of the pan. Cook until bottom is set and the top is moist about 1-2 minutes. Fold omelette in half and serve.
Learn how to make an Easy No-Flip Omelette

How to Make a Sunny Side Up Egg

Lightly coat the bottom of a frying pan with oil. Heat pan over medium and gently crack an egg into the pan. Cook until whites are opaque and yolk is still runny about 3 minutes.
Get the recipe for The Great Canadian Breakfast Sandwich

The Great Canadian Breakfast Sandwich

How to Make Eggs Over Easy

Follow the same instructions for sunny-side-up, but after 3 minutes of cook time flip the egg and continue to cook for another minute.

How to Cook Eggs Over Hard

Follow the same instructions for sunny-side-up, but after 3 minutes of cook time flip the egg and continue to cook for another 2 minutes.

Ready to get cracking? Try these Tasty Ways to Eat Eggs for Dinner.

beet-barlotto-in-a-pot

5 Comforting Barley Recipes For an Oh-So-Cozy Fall

Barley is far too often cast as a bland and boring grain – that is, until now. We’ve given this comforting fall grain it a makeover with five exciting recipes where barley is the star. The nutrient-rich grain has a firm texture and subtly nutty flavour, pairing well with savoury fall soups, stews and salads, but it can go beyond those recipe confines, too. From a magenta beet ‘barlotto’ to a sweet breakfast porridge and beyond, these recipes offer a glimpse into barley’s sassier side.

Beet Barley Risotto

Beet “Barlotto” (Barley Risotto)

Rice is swapped out for barley in this risotto-inspired meal made with earthy beets and Parmesan cheese.

Directions: In a medium saucepan, heat 1 L chicken or vegetable stock. Meanwhile, heat 2 Tbsp unsalted butter in a large high-sided skillet over medium. To butter, add 1 minced garlic clove and 1 finely chopped onion; cook until translucent, about 8 minutes. Add 1 cup pearl barley, 1 cup grated raw beet (about 2 small) and 1/2 tsp salt. Add 1/3 cup white wine and cook while stirring until barley has absorbed all of the liquid, about 5 minutes. Reduce heat to medium-low and begin adding stock, 1/2 cup at a time, stirring the entire time. Keep adding more stock, 1/2 cup at a time, when previous addition is almost fully absorbed. Continue to cook until barley is tender, but still has some bite to it, about 30 to 40 minutes. To finish, stir in 1/2 cup grated Parmesan cheese. Remove from heat and add to warmed serving plates or bowls. Garnish with fresh parsley and more Parmesan cheese, if desired. Serve. Serves 6.

Creamy Mushroom Barley Soup 

This hearty soup made with mushrooms and barley is a bowl of pure comfort.

Directions: In a small bowl, soak 1 oz. dried mushrooms of choice in 1 cup recently boiled water for 45 minutes. Drain, reserving soaking water and roughly chop rehydrated mushrooms. In a large pot over medium heat, melt 3 Tbsp unsalted butter. Sauté 170 g sliced fresh cremini mushrooms, 1 diced onion, 1 diced carrot and 2 diced ribs celery. Stir in 3/4 cup pearl barley and rehydrated chopped mushrooms. Add in reserved mushroom rehydrating liquid along with 7 cups chicken or vegetable stock. Bring to a boil, reduce to a simmer and cook for 45 minutes, stirring occasionally, until barley is tender. To finish, stir in 1/2 cup full-fat sour cream (low-fat varieties will curdle), ladle into bowls and garnish with fresh dill. Serves 6.

barley porridge

Sweet Barley Porridge

Oats aren’t the only grain the can make great porridge. Barley turns into a delicious, subtly sweet breakfast cereal packed with nutrition and comfort food appeal.

Directions: In a medium saucepan, combine 1 L unsweetened almond milk, 3/4 cup pearl barley, 1 tsp ground cinnamon and a pinch of salt. Heat over medium heat, stirring often until mixture comes to a boil. Immediately reduce heat to low and simmer, stirring occasionally, until barley is tender and most of the liquid has been absorbed about 40 minutes. To finish, stir in 1/4 cup maple syrup and 1/4 cup golden raisins. Scoop porridge into bowls and serve warm topped with chopped nuts and additional milk. Serves 6.

Autumn Barley Salad

This fall-inspired salad is packed with sweet potatoes, apple, fennel and chewy barley. It’s as good for a weekday lunch as it is tucked next to baked salmon for dinner on the weekend.

Directions: In a large bowl, gently mix to combine 1 cup cooked pearl barley, 1 roasted and diced sweet potato (slightly under-roast and chill for a tidier dice), 1 diced apple, 1 cup shaved fennel and 1/3 cup chopped walnuts. Gently mix in 1 Tbsp ground cumin, 2 Tbsp olive oil and salt and pepper, to taste. Garnish with chopped fresh parsley and crumbled feta. Serve. Serves 4.

barley tabbouleh

Barley Tabbouleh

Barley replaces bulgur wheat in this refreshing twist on the Middle Eastern salad.

Directions: In a large bowl, mix 1 cup cooked pearl barley with 1 bunch finely chopped fresh parsley and 1/2 cup finely chopped fresh mint. To the barley and herbs, add 1 cup halved cherry tomatoes, 1/2 finely diced cucumber and 2 thinly sliced green onions. For the dressing, in a small bowl, whisk to combine 1/4 cup extra virgin olive oil, 2 Tbsp lemon juice and salt and pepper, taste. Add dressing to barley mixture, toss and serve. Serves 4.

Now that you’ve mastered barley, reinvigorate another blank canvas-grain with these fast and healthy quinoa recipes.

5 Genius Hacks to Transform Dry Pancake Mix

Dry pancake mix is a godsend. Just add water and voila! You have a perfect batter for fluffy, no-fuss pancakes. But pancake mix can come in handy for more than just breakfast. With a few extra ingredients, this pantry staple can be transformed into a variety of sweet and savoury dishes. Check out these 5 genius recipes that are perfect when your pantry is lacking baking staples, but you have a box of good old pancake mix.

peanut-butter-muffins

Peanut Butter and Banana Protein Muffins

Mix 1/2 cup peanut butter, 2 mashed up ripe bananas, 1/2 cup Greek yogurt, 2 eggs and 1/2 cup sugar in a bowl. Add in 1 cup of pancake mix and stir until combined. Divide mixture into a lined muffin tin. Spoon a little extra peanut butter onto the centre of each muffin. Bake at 350F for about 12 minutes. Makes 8.

Beer Batter Chicken

Make the batter according to the instructions on the back of your box but instead of using water use a light beer like a pilsner or a lager. Cut chicken breast into 2-inch long and 1 inch thick pieces. Heat vegetable oil over medium-high in a pot so that its minimum 2 inches deep. Drip a little bit of batter into the oil to test the temperature. When the batter gets golden and crispy, your oil is ready. Dip the chicken into the beer batter and let any excess drip off. Fry chicken in the oil until golden and crispy, about 3 minutes. Place fried pieces on a paper towel lined plate. Work in small batches. This same batter method can be used for beer battered fish or vegetables.

Zucchini Fritters

Mix 1 cup of pancake mix with 1 small grated zucchini and a small grated onion. Season with a little salt. The mixture will have enough moisture to create a thick batter so you don’t need to add any water. Heat a non-stick pan over medium heat, adding a little cooking oil to coat. Make golf size portions with the mixture then flatten them into pancakes. Cook in the pan until golden and cooked through, about 3 minutes per side. Serve with Greek yogurt sprinkled with za’atar.

pancake-mix-clafoutis

Easy Clafoutis

Mix 1 cup of pancake mix with 1 cup of 10% cream and 1 beaten egg. Grease a 9-inch tart pan. Arrange 1 1/2 cups of sliced strawberries (or other berries) into the pan. Pour batter over strawberries. Bake in a 350F oven until top is golden, about 45 minutes. Let cool for 15 minutes. Garnish with sliced almonds and powdered sugar.

Simple Crepes

In a blender place 1 1/2 cups of milk, 2 eggs, 1 cup of pancake mix. Blend until even. Let the mixture rest for 1 hour (or for in the fridge until ready to use). Heat a non-stick pan over medium heat. Grease with enough butter to coat the pan. Pour about 1/4 cup of batter on the pan. working quickly, hold the handle of the pan and move the batter around to coat the surface of the pan. Cook until bubbles begin to appear on the surface of the crepe, about 1-2 minutes. Flip and cook for another 30 seconds. Repeat with remaining batter. Stuff crepes with whatever you like! Nutella and strawberries, whipped cream and fresh berries, stewed apples.

Love pancakes? Take your pancake mix and use it to shake up your Saturday morning with these Pancake Recipes That Will Make You Drool.

chicken-stock-how-to-make

How to Make Fast Homemade Turkey Stock with Your Instant Pot

After a night of Thanksgiving cooking, cleaning and entertaining the last thing anyone wants to do is step back into the kitchen and embark on new cooking projects. You could spend hours simmering your turkey carcass to create stock, but with the help of an Instant Pot electric pressure cooker, you can transform it into a rich, delicious golden stock in less than 20 minutes. Use this golden liquid to make soups, risotto, or use as a braising liquid. It also freezes beautifully, so you can use it any time.

turkey-carcas-for-stcok

20-Minute Instant Pot Turkey Stock Recipe

Ingredients:
1 turkey carcass
2 carrots, roughly chopped
2 celery sticks, roughly chopped
2 onions, halved with skin left on
1 bunch parsley

Directions:
1. Pull any meat off the turkey carcass and reserve for another use. The bones don’t have to be completely clean. Place them in the Instant Pot with any leftover pan drippings or small leftover turkey bits.
2. Place carrots, celery, onion, and parsley into the pot.
3. Fill pot with water just to cover contents. Close lid and set to soup setting for 15 minutes.
4. When it is finished. Let the steam release from the valve.
5. Strain stock through a mesh sieve and discard bones and vegetables.
6. Season stock with salt and pepper.

I like to make this beautiful soup using the stock with leftover turkey meat, sautéed leeks, fresh peas and Parmesan cheese. Looking for more ideas for what to make with your turkey stock? Try these tasty recipes:

Turkey-Kale-and-Brown-Rice-Soup-Recipe

Turkey, Kale and Brown Rice Soup Recipe

leftover-turkey-pho-recipe

Leftover Roast Turkey Pho Recipe

alton-brown-turkey-soup

Bird to the Last drop Turkey Soup Recipe

Looking for more leftover ideas? Try these Tasty Ways to Use Your Thanksgiving Leftovers.

classic-brisket-sliced-with-sauce

An Easy, Tender Brisket Recipe That is Sure to Impress

Brisket is a staple dish for many Jewish celebrations, with recipes that can differ from family to family. While some families prefer a sweet sauce, others love savoury. Some use brine; some don’t bother. Some prefer to sear their meat before braising, while others put their brisket straight into the oven. No matter your family’s preference, the most important part of brisket is that it is cooked low and slow, which is the key to juicy, melt in your mouth meaty goodness.

My recipe is a crowd-pleaser, being a little sweet and a little savoury. It can be made with ingredients you likely already have in your pantry, but that doesn’t mean you can rush this no-fuss recipe. The key to great flavour is giving the brisket the time to marinate and then to cook. It takes about 20 hours from start to finish, so make sure you plan ahead when embarking on this Jewish classic.

brisket-cut

How to Make a Classic Brisket

Ingredients:
1/2 cup soy sauce
1 cup ketchup
1 cup water
1 cup apricot preserves
4-5 lb brisket
3 onions, quartered

classic-brisket-recipe

Directions:
1. Mix the soy sauce, ketchup, water, apricot preserves in a bowl. Pour into a roaster or casserole dish large enough to fit the brisket. Place brisket in roaster or dish and coat with marinade. Place onions in the dish. Cover with plastic wrap and refrigerate overnight.
2. Remove brisket from the refrigerator. Preheat oven to 325F. Place in oven covered with lid or aluminium foil. Cook for 3 hours then remove foil. Continue to cook uncovered for 30 minutes.
3. Remove from oven and let cool on the counter. Once cool, place in refrigerator until completely chilled, about 1 hour. This will help slice the brisket. Skim the fat off the surface of the sauce and discard. Slice the brisket into thin slices and place back into the dish with sauce.
4. When ready to serve, preheat your oven to 350F. Place brisket with sauce back in the oven and cook uncovered until heated through about 30 minutes. Spoon sauce over slices every 10 minutes.

5 Fresh Portuguese Dishes to Shake up Your Summer BBQ

Spain is known for its delicious food and wine, but neighbouring Portugal rarely gets the praise they deserve for their equally tasty cuisine. Summertime is the perfect time to celebrate Portugal’s love for fresh ingredients, flavours and passion for grilling. Piri piri chicken is perhaps the most well-known barbecue recipe and rightly so, it’s very tasty. We have a great recipe for it below, but we’re really excited to introduce you to a few the lesser known classics. This summer, bring the flavours of Portugal to your table with these simple, fresh and delicious recipes.

chorizo-portuguese-chicken-bbq

How to Make Piri Piri Chicken

Piri piri chicken, the classic centrepiece of the Portuguese barbecue doesn’t need much of an introduction. It’s barbecued chicken seasoned with a spicy blend of fresh herbs, chillies and spices. Here’s how to make it: In a food processor place 8 red chillies, 6 garlic cloves, a small knob of peeled ginger, 1 Tbsp of dry oregano, 1 Tbsp. of paprika, 1/3 cup olive oil and 1/4 cup red wine vinegar. Pulse until a smooth paste form and rub all over the chicken. You can spatchcock your bird or cut it into parts. Let marinate in the refrigerator for 3 hours or overnight. Heat the grill to medium-high and cook until chicken is cooked through. Time will depend on the size of your bird. Garnish with fresh cilantro and serve.

grilled-tomatoes-with-garlic

How to Make Grilled Garlic Tomatoes

Grilled garlicky tomatoes make an easy side dish. They are bold enough to stand up on their own or great stacked on grilled bread. Eat them with your chicken and let them or let ooze all over. Here’s how to do it: Mince 2 cloves of garlic and stir into 1/4 cup of olive oil. Toss about 3 cups cherry tomatoes in oil. Place tomatoes on a medium-high heated grill for about 2-3 minutes. Remove from grill and season with salt and pepper. Garnish with fresh chopped parsley.

How to Make BBQ Grilled Bread

Having grilled bread to slather up all the delicious sauces and juices from your barbecue feast is necessary. We top it with a delicious aioli inspired by the classic flavours in Portugal. To make grilled bread with garlic aioli: Mix 1 cup of mayonnaise with 1 minced garlic clove, 1/2 cup chopped fresh parsley and 1 tsp smoked paprika. Brush slices of sourdough bread with olive oil. Grill until charred then slather with mayonnaise mixture! Serve alongside your main or eat on it own.

grilled sardines

How to Make Grilled Sardines

With the Atlantic ocean hugging Portugal top to bottom, it’s no surprise that they’re regarded for their fresh seafood. Simple and delicious, grilled sardines are a Portuguese staple. To make them: Rub cleaned sardines with olive oil and salt. Cook over a medium-high heated grill until charred and cooked through, about 3 minutes per side. Remove from grill. Garnish with thinly sliced red onions and fresh squeezed lemon juice. Drizzle with extra virgin olive oil and season with salt and pepper.

grilled-bbq-chorizo-and-peppers

How to Grill Chorizo Sausage with Peppers

Chorizo sausage is among the most prevalent in Portugal. It’s usually found in a traditional soup called clad verde. Here we grill it with a rainbow of peppers for the summertime. Here’s how: Slice 2 cups worth of assorted bell peppers. Cook 5 chorizo sausage over medium-high heat until cooked through, about 4 minutes per side. Toss peppers in olive oil, salt and minced garlic. Place on grill until fragrant and tender, about 2 minutes. Place grilled chorizo on a plate and garnish with grilled peppers.

Looking for more great grilled dishes? Try Bobby Flay’s Best BBQ Recipes.

5 Delicious New Ways to Use Nutritional Yeast (And Why it Belongs in Your Pantry)

Nutritional yeast is something of a miracle ingredient: Not only is it jam-packed with savoury flavour, often described as nutty, cheesy and umami – it’s also rich in nutrients. Nutritional yeast is loaded with B-complex vitamins, which help our bodies make energy from the food we eat. The vegan-friendly cheese alternative is also a complete protein and is low in sodium. It can be added to soups and stews, sprinkled on vegetables and stirred into sauces. There’s really no limit to how you use this pantry staple, but here are five delicious places to start.

“Cheesy” White Bean and Cashew Dip

Chips and dip is the essential party snack. But instead of reaching for calorie-laden dips like mayonnaise and cheese-based spreads, opt for this nutritious alternative. Made with white beans, cashews and nutritional yeast, this recipe has a beautiful smooth texture and rich flavour.

In a food processor, blend 1/3 cup roasted, salted cashews. Add in 1 cup canned white beans (drained and rinsed), 2 Tbsp nutritional yeast, 2 Tbsp olive oil, and 1/2 tsp salt. Process until smooth. Serve with fresh vegetables or pita bread.

Vegan Cacio e Pepe

One of Italy’s most delicious and simple pastas is Cacio e Pepe. It’s loaded with butter, parmesan and freshly cracked pepper. For this recipe, we swapped the parmesan for dairy-free nutritional yeast, and you’d never know!

Soak 1/2 cup raw cashews and 1/2 cup blanched almonds in water for 30 minutes. Blend with 3 Tbsp nutritional yeast and 1 Tbsp olive oil. Melt 2 Tbsp vegan butter in a pan. Whisk in cashew mixture. Add in 250 grams of cooked pasta and toss. Add in pasta water to loosen as necessary (about 1/4 – 1/2 cup). Crack fresh pepper and garnish with more nutritional yeast. Here, we used rigatoni instead of the classic spaghetti, so choose the pasta noodle you prefer.

Zucchini Fries

This recipe is an amazing way to spruce up standard veggies. The zucchini is breaded in an almond flour and nutritional yeast combo, then baked to resemble French fries. They are jam-packed with flavour, and taste extra delicious dipped in ketchup.

Combine 1/2 cup almond flour with 2 Tbsp nutritional yeast, 1/2 tsp onion powder, 1/2 tsp cayenne pepper, and 1/2 tsp salt. Cut 2 zucchinis into 1/4 -inch thick “fries”. Toss them in 2 Tbsp of Dijon mustard, then bread them in almond flour mixture. Place on a baking sheet and bake for 30 minutes at 425ºF.

Scrambled Eggs

Scrambled eggs are so fluffy and creamy, but they desperately lack salt and umami. Nutritional yeast is all you need to add a savoury (and healthy) kick to this go-to breakfast. Just whisk in 1 Tbsp with two eggs, 1/4 tsp salt and 1 Tbsp of milk (dairy or plant-based). Cook slowly in a non-stick pan over medium heat.

Salad Dressing

Nutritional yeast gives salad dressing an incredible flavour boost. This simple dressing can be used on absolutely anything! Mix together 1/2 cup olive oil, 1/4 cup lemon juice, 3 Tbsp nutritional yeast, 2 minced garlic cloves and 1/2 tsp salt. Pour over any salad for a deliciously rich and nutty flavour.

Looking for more delicious health-boosting dishes? Here are the 30 Best Dairy-Free Recipes You’ll Cook on Repeat.

Fiddlehead-tart-slided

Savour Spring With This Fresh Fiddlehead Tart

The first signs of bring a sigh of relief into the kitchen. No more cold cellar scrounging or heavy stews filled with root vegetables. The thawing earth brings the first bounty of fresh, wild food: maple syrup, wild leeks and fiddleheads. The fiddlehead is the small curled frond of a young fern with a delicious earthy flavour, similar to a green bean. Despite their relatively short growing and harvesting season, the possibilities with these green tendrils are nearly endless. They are delicious when simply steamed, or pan-fried in butter. In this recipe, we bake them into a delicious cheesy tart, perfect for your spring brunch.

Fiddlehead-tart-slice

Gruyere Fiddlehead Tart Recipe

Prep Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients:

Pastry
1 cup flour
1/4 cup whole wheat flour
1/2 tsp salt
1 Tbsp sugar
1/2 cup cold butter, cut into chunks
1 Tbsp white vinegar
2 tsp or more cold water

Filling
2 Tbsp butter
2 shallots, thinly sliced
1 cup fiddleheads, washed and trimmed
3 eggs
3/4 cup whole milk
1/2 cup grated Gruyere cheese
1/4 cup grated Parmesan cheese
1 tsp salt
1 tsp pepper

full-Fiddlehead-tart-on-plate

Directions:
1. Preheat oven to 425°F. Grease a 9-inch tart pan with a removable bottom.
2. In a food processor mix flours, salt and sugar. Add in butter and pulse until butter is evenly dispersed into pea-size pieces. Add vinegar and pulse. Run the food processor as you add water a teaspoon at a time, through the spout on the top until dough comes together into a smooth ball.
3. On a floured surface, roll dough in a circle until about 12 inches in diameter and 1/4 inch thick.
4. Place rolled out dough into the tart pan and gently press into and up sides. Discard excess dough. Poke the surface of the dough with a fork. Place a piece of parchment over dough and place baking weights on top. Bake until edges of crust begin to turn golden, about 12 minutes.
5. Remove from oven and remove baking weights and parchment. Let cool. Reduce oven temperature to 400°F.
6. Heat butter on a non-stick pan over medium. Sweat shallots until translucent and fragrant.
7. In a medium pot, bring water to boil. Using a steamer basket, steam fiddleheads for 10 minutes until bright green and tender.
8. In a large bowl beat eggs with milk. Add in cheeses, fiddleheads, shallots, salt and pepper. Pour mixture into tart shell.
9. Bake until mixture is set and turning golden, about 25 minutes. Let cool for 10 minutes before serving.

Cast Iron Skillet Cookie

How to Season Your Cast Iron Pans

Cast iron pans are a game-changing addition to any kitchen. In my opinion, there’s no better way to cook crispy hash browns, fry an egg or sear a burger than by using a cast iron pan. Cast iron Dutch ovens are essential for braising, stewing and even making bread. While there are many myths about cleaning and seasoning cast iron cookware, it is actually simple and easy to care for. Follow these tips that will help your cast iron last forever.

Cast Iron Skillet Cornbread

How to Season a Cast Iron Pan

When we say season, we’re not talking salt and pepper. Seasoning a cast iron pan means treating it with oil. A brand new cast iron pan might say “pre-seasoned” on it and but it’s best to season it yourself before using it. Start by preheating the oven to 325°F. Pour a few tablespoons of oil in the pan, and spread in and around the edge of the pan. Place a sheet of aluminum foil over the center rack in the oven. Place the cast iron pan upside down on the foil. It will catch any oil drips. Bake for 1 hour. Remove from oven and let cool.

How to Wash a Cast Iron Pan

Many people that will tell you that soap and water will destroy a cast iron pan. This isn’t true. Cast iron pans can get grimy just like other cookware and it’s okay to scrub your pan. Use the abrasive side of a sponge, and rinse your soap off with plenty of water. Dry your cast iron right away and re-season it to get back that beautiful oily lustre.

cast-iron-skillet-cookie

How to Care for a Cast Iron Pan

The best way to care for your cast iron cookware is by using it. The more you cook, sear and fry in it, the better seasoned it becomes. Cast iron is great for cornbread, brownies, fried chicken and steaks. The more use a cast iron pan gets, the more non-stick it becomes.

What to do About Rusty Cast Iron 

When cast iron is left wet or stored in a humid environment, it can start to get rusty. This is an easy problem to fix and even easier to prevent. Ensure that your cast iron cookware is completely dry after using it and store it in a dry place. Do not let it soak in the sink before you clean it or re-season it. It’s best to minimize the time between when you begin cleaning it and when you re-season it. If your pan does get a bit rusty or cruddy, scrub it away with dish soap and an abrasive sponge. Steel wool is also a good option. Once the rust is removed, dry your cookware and re-season it.

Seasoned and ready to get cooking?  Try one of these 14 Incredible Cast-Iron Skillet Recipes.

This Healthy Israeli Stuffed Pita is a Sandwich Lover’s Dream

Israel is known for their delicious falafel sandwiches, hummus, tabbouleh and baba ganouj. But somehow, one of their staple street foods never made it big outside of Israel. The sabich is a sandwich layered with fried eggplant, hard-boiled eggs, Israeli salad, hummus and pickles, then drizzled with tahini. It’s a vegetarian’s dream! The sabich sandwich is usually eaten for breakfast, but makes a delicious lunch or dinner, too.

Israeli Sabich Sandwich 


Prep Time
: 10 minutes
Total Time: 50 minutes
Serves: 2

Ingredients:

Sandwich
1/2 eggplant, sliced into 1/2-inch rounds
2 Tbsp olive oil
1/2 tsp salt
2 pitas
2 hard-boiled eggs, sliced
1 cup shredded cabbage
1/2 cup prepared hummus
1 1/2 cups Israeli salad* (see recipe below)
2 Tbsp tahini
Pickled turnip

Israeli Salad
1 small tomato, finely diced
2 baby cucumbers, finely diced
1/2 small onion, finely diced
1/4 cup parsley, finely chopped
1 Tbsp olive oil
2 Tbsp fresh lemon juice
Salt and pepper

Directions:

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Toss eggplant with olive oil and salt, then place as a single layer on prepared baking sheet.
3. Bake eggplant until tender and golden brown, about 40 minutes, flipping the slices halfway through cook time.
4. Mix all Israeli salad ingredients together in a bowl.
5. Divide hummus between pitas. Layer eggplant, hard-boiled egg, cabbage and Israeli salad over hummus. Drizzle with tahini.
6. Fold pita and enjoy as a sandwich. Serve with pickled turnip.

Craving more Middle Eastern cuisine? Here are 12 Incredible Foods You Need to Try in Israel.

Instant Pot Turkey Chili is Healthy Comfort Food in a Flash

The Instant Pot, the electric pressure cooker,  allows you to create dishes that usually take hours, in just a matter of minutes. This easy turkey chili recipe is a weeknight dinner perfection. It has loads of hidden vegetables, lean protein and best of all, comes together in a snap without forfeiting that must-have slow-cooked taste we all know and love in a big bowl of comforting chili. It’s perfect for busy weeknights and weekends, and best of all, leftovers freeze well, too.

instant-pot-turkey-chili-1

Healthy Instant Pot Turkey Chili

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 6

Ingredients:
2 lbs ground turkey
2 Tbsp ground cumin
2 Tbsp chili powder
1½ tsp salt
1 onion, peeled and quartered
2 celery stalks, roughly chopped
1 carrot, roughly chopped
3 cloves garlic
2 Tbsp tomato paste
1 (28 oz) can crushed tomatoes
2 cups kale, destemmed and finely chopped
1 (19 oz) can black beans, drained and rinsed
½ cup Greek yogurt, for serving
¾ cup grated cheddar cheese, for serving
¼ cup sliced green onions, for serving
lime wedges, for serving

chili-turkey-instant-pot

 

Directions:

1. Set Instant Pot, (or your electric pressure cooker) to sauté. Add turkey, cumin, chili powder and salt. Break up turkey and mix with spices to combine. Let turkey and spices brown, about 8 minutes, stirring intermittently.
2. Meanwhile, add onion, celery, carrot and garlic to a food processor. Pulse until vegetables turn into a smooth paste. Add vegetable paste to turkey and spices and stir to combine. Stir in tomato paste, followed by crushed tomatoes and kale.
3. Close lid and set Instant Pot to “Chili;” cook for 30 minutes. Allow pressure to release for 10 to 15 minutes until fully released or quick release using the vent. Stir in beans and allow to heat through.
4. Ladle chili in bowls and garnish with yogurt, cheddar cheese, green onions, and lime wedges for seasoning. Serve.

Slow things down in the kitchen and use your multi-cooker to make a warming Slow Cooker Irish Stew.

vanilla-chocoalte-cake

1 Easy Vanilla Cake, 3 Stunning Ways to Customize it

If baking is a science, then this is an experiment you’re going to love. We’ve created a one easy vanilla cake recipe that bakes up into a moist, buttery dessert. But the real beauty of this batter is that a few ingredients additions, and it can be transformed into an entirely different dessert. 

Bake this master recipe into a cinnamon swirl coffee cake, a chocolate and vanilla marble loaf or maybe even a rustic rhubarb upside-down cake. You’d never guess that each of these delectable desserts starts with the same batter.  Get ready to add this astoundingly versatile recipe to your baking repertoire. 

vanilla-cinnamon-bundt-cake

Basic Buttermilk Batter

Prep Time: 
15 minutes
Cook Time: 55 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 40 minutes
Makes: 1 cake

Ingredients:
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3/4 cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
2 tsp vanilla
1 cup buttermilk

Directions:
1. Preheat oven to 350ºF.
2. In a medium bowl, mix flour, salt, baking powder and baking soda.
3. In a large bowl, using an electric mixer or sturdy wooden spoon, cream butter and sugar until light and fluffy, about 2 minutes. Beat in eggs and vanilla.
4. Add in one-third of flour mixture followed by one-third of buttermilk. Repeat additions, ending with buttermilk. Mix until batter is just combined. Do not over-mix.
5. Proceed with any one of the three cake variations below.

vanilla-chocolate-bundt-cake

Variation 1: Chocolate and Vanilla Marble Loaf
Divide Basic Buttermilk Batter (recipe above) evenly between two mixing bowls. In one bowl, mix in 2 Tbsp cocoa powder and 1 Tbsp sugar; leave the other batter as is. Grease a 9-inch (23 cm) loaf pan. Pour one-third basic batter into pan lengthwise, covering only one side. Pour one-third chocolate batter into pan beside basic batter for two long strips of cake batter. Repeat additions, forming a checkerboard pattern, finishing with chocolate batter. Run a small wooden spoon side to side through loaf to create the marble effect. Bake in preheated 350ºF oven until a toothpick inserted in the centre comes out clean, about 55 minutes. Remove cake from pan and transfer to a wire rack to cool. Slice and serve.

 

vanilla-rhubarb-upside-down-cake

Variation 2: Rhubarb Upside-Down Cake
Toss 2 cups of chopped fresh rhubarb in a large bowl with 3 Tbsp granulated sugar. Let rhubarb and sugar stand for 2 minutes. Grease an 8-inch (20 cm) round cake pan. Chop 2 Tbsp unsalted butter into small pieces and arrange over the bottom of cake pan. Add rhubarb to cake pan in an even layer over butter. Pour Basic Buttermilk Batter (recipe above) over rhubarb and smooth top. Bake in preheated 350ºF oven until a toothpick inserted in the centre comes out clean, about 50 minutes. Let cool for 10 minutes, then invert onto a serving plate so the rhubarb is on top and remove pan. Cool, slice and serve.

vanilla-cinnamon-bundt-cake-sliced

Variation 3: Glazed Cinnamon Swirl Coffee Cake
In a small bowl, mix 1 cup of brown sugar with 2 tsp ground cinnamon. Pour half the prepared Basic Buttermilk Batter (recipe above) into a greased Bundt pan. Sprinkle brown sugar mixture over top. Pour remaining batter into Bundt pan and smooth top. Bake in preheated 350ºF oven until a toothpick inserted in the centre comes out clean, about 50 minutes. Remove cake from pan and transfer to a wire rack to cool. To make the glaze, mix 1 cup icing sugar with 1 tsp cinnamon and 3 Tbsp buttermilk. Add more buttermilk if necessary to reach a thinner consistency. Pour glaze over cooled cake. Slice and serve.

Eager to keep baking? Try these Best Birthday Cake Recipes.

marinated-chicken-breast on a plate with salad

How to Cook Chicken Breasts Perfectly Every Time

Loaded with lean protein and low in calories and fat, boneless, skinless chicken breast have become synonymous with people looking to start or maintain a healthy diet. Baked in the oven, roasted with veggies, stuffed or slow cooked, there are countless chicken breast recipes to choose from. While the versatile protein has a magic ability to take on any flavour you apply to it, the lack of fat means it is easy to overcook, leaving you with dry, bland chicken. Not to worry, it doesn’t have to be that way!
Whether you are starting a healthier diet or simply looking to eat more chicken, learn how to cook chicken breast perfectly every time. These tips will add life and excitement to your baked chicken breasts and ensure maximum flavour.

sliced stuffed chicken breast on a plateGet the recipe for Rachael Ray’s Spinach and Mushroom Stuffed Chicken Breasts

Start with Quality Chicken Breast

The taste and texture of chicken starts with how it was raised. Chickens that are raised to free range on pastures are usually healthier and more nutritious. Look for organic chicken that has been humanely raised. The meat might be pricier, but the difference in flavour and texture is worth it.

Season Your Chicken Breast

Sprinkle salt on raw chicken before you even think about pre-heating the oven. This will ensure the meat has time to absorb the salt, flavouring the meat inside as well as out. The result is a more flavourful chicken breast than seasoning after it is cooked.

sliced chicken breast with salad and lemonGet the recipe for Marinated Chicken Breast

Marinate Your Chicken Breast

Chicken breasts are like sponges for flavour – so get creative! Place chicken in a freezer bag with the marinade of choice. Store it in the fridge for hours or overnight before cooking for maximum impact. Pesto makes an easy herby flavour-injection, or try yogurt with Indian inspired spices for a creamy texture.

Don’t Roast Chicken Alone

Chicken breasts are a blank slate for flavour, so consider roasting them with complementary vegetables and herbs. Aromatic vegetables, citrus and herbs help inject flavour into the meat and help give you a tasty side dish to serve alongside.

bowl of chicken phoGet the recipe for Anne Burrell’s Chicken Pho

Try Poaching Chicken for Maximum Moisture

If you are making chicken soup or stew, poaching is an easy way to cook chicken. Simmering it in water or broth will ensure your meat stays moist and helps add flavour to pot. Immerse chicken breasts in simmering stock for about 10 minutes, then shred or slice the chicken into your desired dish.

When in Doubt, Don’t Overcook

We’ve all been there, you’ve left your chicken breasts in the oven a few minutes too long and you’re left with dry, unpleasant meat. How do you know when chicken is done? An instant-read thermometer will help you know what temperature you should cook your chicken to, no more guessing! Inserted into the thickest part of the breast should read no higher than165°F when the chicken is done. Easy, peasy!

Let Your Chicken Rest

Once you’ve cooked your chicken to the perfect temperature, remove it from the oven and let it rest for about 10 minutes before you slice. This will allow time for the juices to redistribute throughout the meat and ensure maximum juiciness. Cut too soon and those juices will escape. Have patience.

Looking for chicken breast recipes?  Look no further than these Popular Chicken Breast Recipes You Need to Try.

3 Sourdough Stuffing Recipes

Move Over Turkey, These 3 Stuffings Are Bound for Thanksgiving Stardom

Holiday meals just wouldn’t be the same without turkey’s best sidekick: stuffing. Soaked in gravy and flavoured with herbs and spices, it’s a holiday essential. Some home cooks follow recipes that have been passed down for generations, while others try their hand at new recipes every year, searching for a modern classic. Here, using one loaf of humble sourdough bread, we’ve created three different stuffing recipes to suit any menu. Try one or try them all, and add something a little different on your table this year.

Sourdough Toast Stuffing Base 
Preheat oven to 350ºF. Tear 1 (454 g) loaf sourdough into 1-inch pieces and divide between two baking sheets, spreading into a single layer. Toast bread in oven until golden and dry, about 15 minutes. Use in stuffing recipe of choice (below).

Date Walnut Stuffing

Date, Walnut and Cinnamon Stuffing
Preheat oven to 350ºF. In a large, deep skillet, melt 2 Tbsp unsalted butter over medium heat. Add 1 finely chopped onion and cook until translucent, about 8 minutes. Add in 1 recipe Sourdough Toast Stuffing Base (recipe above), 3/4 cup torn pitted dates and 1/2 cup chopped walnuts. Add 1-1/2 cups chicken stock, 1/2 tsp cinnamon, 1/2 tsp salt and 1/4 cup chopped parsley. Stir everything to combine, transfer to a large ovenproof baking dish, cover with foil and bake for 15 minutes. After 15 minutes, remove foil and bake until crisp on top and heated through, about 20 minutes. Serve.

Sausage Stuffing

Chestnut and Sausage Stuffing
Preheat oven to 350ºF. In a large, deep skillet, cook 400 g Italian sausage (casing removed), breaking up meat with a wooden spoon until cooked through, about 5 minutes. Add in 2 ribs diced celery, 1 finely chopped onion and cook until vegetables are softened, about 5 minutes. Stir in 1 recipe Sourdough Toast Stuffing Base (recipe above), 2 Tbsp finely chopped fresh sage and 1/2 cup of roasted chestnuts (homemade, canned or vacuum-packed). Add 1-1/2 cups chicken stock, stir everything to combine, transfer to a large ovenproof baking dish, cover with foil and bake for 15 minutes. After 15 minutes, remove foil and bake until crisp on top and heated through, about 20 minutes. Serve.

applecranstuffing

Apple Cranberry Stuffing
Preheat oven to 350ºF. In a large, deep skillet, heat 2 Tbsp unsalted butter over medium heat. Add 1 thinly sliced onion and cook until translucent, about 8 minutes. Add 1 large diced apple and cook for another minute. Stir in 1 recipe Sourdough Toast Stuffing Base (recipe above), 1/2 cup dried cranberries and 3 Tbsp finely chopped fresh rosemary. Add 1-1/2 cups chicken stock and 1/2 tsp salt, stir everything to combine, transfer to a large ovenproof baking dish, cover with foil and bake for 15 minutes. After 15 minutes, remove foil and bake until crisp on top and heated through, about 20 minutes. Serve.

Turkey and stuffing are best buds, so we’ve compiled our best holiday bird recipes to pair with these newfangled stuffing centrepieces.

Pomegranate Ginger Chicken

Pomegranate Ginger Chicken For a Sweet and Fruitful Rosh Hashanah

Sweet, tart and jewel-tone pomegranates are commonly enjoyed during Rosh Hashanah, the Jewish New Year celebrations, and there are many theories about what this majestic fruit symbolizes. One explains the fruit’s (supposed) 613 seeds represents the 613 good deeds in the Hebrew Bible. Another refers to pomegranates as a symbol of fertility, representing a happy new year of unlimited possibilities. Though my favourite reason to eat these ruby-red gems is because they’re a versatile fruit that adds sparkle to both savoury and sweet recipes, all season long.

chicken-pom

In this dinnertime treasure, we pair pomegranate molasses and pomegranate seeds with fresh ginger to make a seasonally-spiced chicken bake fit for holiday entertaining. As it bakes, a mouthwatering gravy forms at the bottom the dish, which you can serve with couscous or rice to soak it all up. This recipe is perfect for any occasion, simple enough for weeknight cooking and regal enough for elegant holiday entertaining.

Prep Time: 20 minutes
Marinade Time: 1 hour
Cook Time: 40 minutes
Total Time: 2 hours
Serves: 4

Ingredients:
1/4 cup pomegranate molasses
3 Tbsp olive oil
1 Tbsp fresh minced ginger plus 1 (2-inch) piece thinly sliced
1 tsp cinnamon
2 cloves garlic, minced
1 tsp salt, more for serving
1 (3 lb) whole chicken broken into 8 pieces or 4 skin-on, bone-in chicken breasts, halved
1 Spanish onion, thinly sliced
1/2 cup pomegranate seeds
1/2 cup chopped parsley
1/8 tsp ground pepper
Warm cooked couscous or rice, for serving, optional

Directions:
1. In a large zip-top bag, mix pomegranate molasses, olive oil, 1 Tbsp minced ginger, cinnamon, garlic and salt. Place chicken and onions in bag and massage to coat with mixture. Refrigerate for at least 1 hour, up to 1 day in refrigerator.
2. Preheat oven to 400ºF. Place chicken and onions in a single layer in a large ovenproof baking dish. Discard remaining marinade. Place thinly sliced ginger in-between chicken pieces.
3. Bake until chicken is cooked through and onions are tender, 35 to 40 minutes. Remove from oven and garnish with fresh pomegranate seeds, parsley, additional salt and pepper. Serve with warm couscous or rice, if desired.

Add some sparkle to the rest of your plate with our best-ever holiday sides.

Cauliflower Crust

3 Healthy New Ways to Eat Cauliflower Crust (That Aren’t Pizza)

Cauliflower crust has become the latest craze as a pizza base. Everywhere you turn, cooks are swapping out the carb-heavy, flour-based crust for a nutrient-rich, naturally gluten-free cauliflower mixture. There’s no need to stop the party at pizzas though. The vegetable-based crust is incredibly versatile, and can be used in all sorts of delicious applications, well beyond your typical slice.

We take the new, health-driven crust and create savoury tarts, quiches and pot pies with it. Forget about rising times and intimidating dough recipes, cauliflower crust is here to save the day, deliciously.

Cauliflower-Crust-Tart-1

Classic Cauliflower Crust

Keep this master recipe on hand for all of your cauliflower crust needs.

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Makes: 1 Cauliflower Crust

Ingredients:
1 head cauliflower
1/2 cup shredded mozzarella cheese
2 large eggs, lightly beaten
1 tsp salt

Directions:
1. Cut cauliflower into florets, discard tough core and pulse florets in a food processor until it resembles the size of a small grain (like rice).
2. Steam cauliflower “grain” in a steam basket or fine-mesh sieve until tender, about 5 minutes.
3. Using cheesecloth or a clean kitchen towel, ring any excess liquid out of cauliflower. Discard liquid.
4. Add rung cauliflower to a large bowl and mix in mozzarella, eggs and salt.
5. Use as directed in recipes (below).

Zucchini and Ricotta Tart with Cauliflower Crust
On a large rimmed baking sheet lined with parchment paper, spread 1 recipe Cauliflower Crust (recipe above) into a 1-inch-thick rectangle. Bake at 400ºF, until mixture is cooked though and beginning to turn golden brown, 15 to 20 minutes. Remove from oven. Spread 1 cup ricotta cheese over baked cauliflower crust, leaving a 1-inch border around the edge. Top with thinly sliced zucchini and halved cherry tomatoes. Drizzle with a touch of olive oil and season with salt and pepper, to taste. Return tart to oven and bake until zucchini is cooked through and crust is golden brown, about 15 minutes. Remove from oven and garnish with fresh herbs of choice. Slice and serve. Serves 4.

Cauliflower-Pot-Pie-1

Cauliflower Crust Muffin Tin Quiche
Grease a 6-cup muffin tin with butter or oil. Press 2 to 3 Tbsp Cauliflower Crust (recipe above) into a bowl shape, up the sides of each muffin cup, until an even layer is formed (this is the “pastry shell”). Bake at 400ºF for 15 minutes, until baked through and beginning to brown. Reserve. In a large bowl, mix to combine 2 large eggs, 1/2 cup grated cheese of choice and 1/2 cup whole milk. Season with salt and pepper, to taste. Divide egg mixture among baked cauliflower crust shells. Bake for an additional 20 minutes, or until filling is puffed and cooked through. Cool for 5 minutes in pan. Remove quiches from muffin tin by running a sharp knife around edges. Garnish with fresh thyme and serve. Serves 6.

cauliflower-pot-pie

Miniature Cauliflower Crust Pot Pies
Preheat oven to 400ºF. Divide your favourite chili, pot pie or stew recipe into 6 medium ovenproof ramekins, leaving a 1-inch space at the top for crust. Add 1/4 cup Cauliflower Crust (recipe above) over each ramekin of chili, pot pie or stew. Smooth tops by gently packing the mixture down. Sprinkle crust with 1 Tbsp grated Parmesan or Cheddar. Bake until crust is golden brown and filling is bubbling, about 20 minutes. Serve warm. Serves 6.

Kick cauliflower up a notch and explore the vegetable’s crispier, spicier side with these vegan cauliflower “fish” tacos, complete with avocado crema.

Spaghetti Squash Fritters

3 Delicious New Ways to Eat Spaghetti Squash

Spaghetti squash is known for being the healthy alternative to carb-heavy pasta, but it can take on more than its traditional garnish of tomato sauce and meatballs. Spaghetti squash also happens to be a rockstar ingredient that can be used in a variety of fresh, inventive ways. From a sweet slice to a salad topper to a snack-sized fritter, check out these three creative recipes that champion spaghetti squash as the hero, all without a meatball in sight.

Cooking Tip: Microwave, steam or bake spaghetti squash until tender before you start the following recipes.

 

Squash-Salad Topper

Middle Eastern Spaghetti Squash Salad or Sandwich Topper
Mix 1 cup cooked squash with 1/4 cup almond meal, 1 tsp ground cumin and a few pinches of salt. Use to top a salad or layer onto your favourite sandwich for a healthy, nutrient-packed vegetarian meal. Serve warm or chilled. Serves 1 to 2.

Squash-Fritters-1

Spaghetti Squash Fritters
Mix 1 cup cooked spaghetti squash with 1 large egg and 1/4 all-purpose flour. Stir in 2 Tbsp Parmesan cheese and 2 Tbsp chopped fresh parsley. In a non-stick skillet over medium, heat a knob of butter. Cook batter in batches, like pancakes, until browned on both sides, about 2 minutes per side. Serve warm with Greek yogurt and fresh lime. Serves 1 to 2.

Spaghetti Squash Quick Bread
Give zucchini bread a break and whip up this cozy, spiced loaf for a subtly sweet breakfast or teatime treat.

Prep Time: 20 minutes
Bake Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours 20 minutes
Makes: 1 loaf

Ingredients:
1/2 cup unsalted butter, softened, more for pan
1 cup brown sugar
1 tsp orange zest
2 large eggs
2 cups cooked spaghetti squash
1/2 cup plain yogurt
1 tsp baking soda
2 cups flour
1 tsp cinnamon
1/2 tsp salt
1/2 cup whole or chopped pecans

Directions:
1. Preheat oven to 350ºF. Grease a standard loaf pan with a bit of butter.
2. In a large bowl, cream butter, sugar and orange zest together until light and fluffy. Add eggs and continue to beat until mixture is combined.
3. In a separate large bowl, mix together squash, yogurt and baking soda. Stir squash mixture into butter mixture.
4. In a medium bowl, mix to combine flour, cinnamon and salt. Stir flour mixture into butter and squash mixture until just until combined. Transfer batter to prepared loaf pan and evenly top with pecans. Bake for 55 minutes to 1 hour, or until a toothpick inserted in the centre comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

From breakfast to dinner, discover a dozen more ways to use magical, healthy spaghetti squash in your favourite meals.