Category Archives: Comfort Food

Sweet chili chicken wings on white plate

The Only Air Fryer Recipe You Need in Your Life (Sweet Chili Chicken Wings!)

These lip-smacking, finger-licking chicken wings are a quick and simple way to win over your meat-loving dad this Father’s Day. Plus, it’s perfect for the health-conscious individual because it all comes together in an air fryer and is perfectly crispy with every single bite.

Sweet chili chicken wings on white plate

Sesame Garlic Sweet Chili Chicken Wings

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 chicken wings

Ingredients:

Chicken Wings
12 chicken wings
½ tsp kosher salt
1 tsp ground black pepper
1 tsp garlic powder
½ tsp paprika
1 Tbsp baking powder

Sweet Chili Sauce
1 Tbsp coconut aminos
2 Tbsp stir-fry sauce
3 Tbsp Sriracha
1 Tbsp white wine vinegar
1 Tbsp sesame oil
1 Tbsp melted honey
1 ½ Tbsp garlic powder
½ tsp ground ginger
½ tsp kosher salt
Juice from one lime
¼ cup warm water
1 Tbsp sesame seeds
1-2 scallions, chopped

Sweet chili chicken wing ingredients on countertop

Directions:

1. Add chicken wings to a large bowl and dab with a paper towel. Add in salt, black pepper, garlic powder, paprika and baking powder and toss until the wings are coated. Line a basket of the air fryer with parchment paper and add wings. You may have to fry it in batches depending on how big your air fryer basket is.

2. Fry the wings in the air fryer at 400°F for 20 minutes, flipping the wings half way through. Make sure they’re fully cooked by checking with a food thermometer.

Related: Easy Air Fryer Recipes That Are Simply Delish

3. In the meantime, set your oven settings to broil and line a baking sheet with foil. Set aside.

4. In a saucepan over medium-high heat, add in coconut aminos, stir-fry sauce, Sriracha, vinegar, sesame oil, honey, garlic powder, ginger, salt, lime juice and water. Simmer the sauce until reduced and slightly thickened, about 5 minutes. Add the sauce to a large bowl and keep warm.

5. Place the cooked chicken wings in the large bowl with the sauce. Toss the chicken wings until fully coated in the sauce. Place coated chicken wings on the lined baking sheet and broil for about 4 minutes so that the sauce sticks to the chicken wings.

Sweet chili chicken wings on baking tray

6. Remove the wings from the oven and transfer to a serving plate. Top with sesame seeds and scallions.

Sweet chili chicken wings on white plate

Like Valerie’s air fryer chicken wings? Try her air fryer corn “ribs” (popular on TikTok) or her healthy Sriracha-honey oven-fried chicken.

Indigenous frybread tacos on white plate

Make Indigenous BBQ Chicken Frybread Tacos for Dinner Tonight

These tacos are crispy on the outside, light and fluffy on the inside. You can use any style of meat and toppings, but one of our favourites is caramelized grilled BBQ chicken. There’s an art to layering these tasty tacos. Start with your fresh frybread, shredded lettuce, grilled BBQ chicken, topped with your own quick homemade pebre (salsa, Chilean style) adapted from our Indigenous friends of Chile.

Indigenous frybread tacos on white plate

BBQ Chicken Frybread Tacos

Prep Time: 15 minutes
Rest Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8

Ingredients:

Frybread
3 cups flour
2 Tbsp baking powder
1 tsp salt
½ cup sugar
3 cups milk or water (approx.)

Pebre
2 cups finely diced fresh field tomatoes
½ cup finely diced red onions
½ bunch cilantro, finely chopped
3 Tbsp canola oil
1 Tbsp lime juice (about ½ fresh squeezed lime)
1 clove garlic, finely minced
1 pinch salt

BBQ Chicken
8 5-oz cage-free chicken breasts
3 Tbsp butter and cooking oil, for frying
1 cup BBQ sauce

Toppings 
1 head lettuce, shredded
8 oz sour cream
1 cup shredded cheese

Directions:

1. In a large bowl, mix flour, baking powder, salt and sugar. Make a well in the centre, slowly add milk or water to the well and gently stir and fold until just combined. Dough will be slightly sticky. Let dough rest for 15 minutes.

2. In a large cast iron pan, heat cooking oil to 350ºF.

3. Lightly flour your work surface and turn the dough onto floured surface. Sprinkle dough with flour and pat dough lightly until flour is absorbed. Cut off a piece of dough, flour lightly and pat piece of dough into a 4-inch diameter circle. Flatten and stretch between your hands to about ½ inch thick.

Related: Grilled Chicken Recipes Your Dinner Table Needs Right Now

4. Gently place flattened dough into hot oil, cooking until golden brown, about 1 to 1 ½ minutes per side, turning only once. Repeat with the rest of the dough.

5. In a large bowl, mix together all the ingredients for the pebre and let rest for the flavours to meld.

6. Thinly slice chicken breast lengthwise into ½ inch strips.

Related: Metis Herbalist Shares Edible Plants and Weeds Found in Canada

7. In a large cast iron pan, heat butter and oil over medium heat. Add sliced chicken, season with salt and pepper. Cook until no pink remains and internal temperature reaches 165ºF. Lightly brush with your favourite BBQ sauce. Grill until slightly caramelized and golden brown.

8. For each taco, place a piece of frybread on your plate, start with a handful of shredded lettuce, add strips of the caramelized chicken breast on top, dollop of sour cream, a few Tbsp of shredded cheese and top it off with a tablespoon of Pebre salsa.

Like Sharon’s BBQ chicken frybread tacos? Try her buffalo beef stew.

Acadian rappie pie on green and white plate

This Traditional Acadian Dish Uses Less Than 10 Ingredients

One of the first things you’re asked if you ever venture down to the Acadian communities of southwestern Nova Scotia is, “Have you had rapure?” Rapure or pate a la rapure is more commonly known as rappie pie in English. It is more akin to a casserole than a pie, but even that is using the term loosely. Its ingredients are modest: potatoes, meat, stock, maybe a little bit of salted onions for flavour — and if you’re feeling luxurious, some salted, crunchy and rendered pork fat on the side. Those who have never been exposed to it often wonder what is on their plate and why it’s there. But trust us. We’ve been eating this for almost 200 years and we’re enthusiastic about it. It’s our comfort food. And reheated rappie pie in a skillet with lots of butter is a wonderful thing indeed.

Acadian rappie pie on green and white plate

Râpure / Rappie Pie

Prep Time: 30 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 4 hours
Servings: 4-6

Ingredients:

2 medium onions, minced
2 Tbsp oil or butter
2 Tbsp salted onions, plus additional 2 tsp (optional)
1 (4 pound) whole chicken, preferably a stewing hen
12 cups cold water (or enough to cover chicken in the pot)
2 bay leaves
3-4 carrots, diced
10 pounds potatoes, peeled
Salt and pepper to taste
4 Tbsp minced salt pork (optional)

Directions:

1. The first thing to do is make the chicken stock. This can be done the day before. In a pot large enough to accommodate your chicken, saute onions in the butter (or oil) until translucent. Add 1 tsp of salted onions if you have them. If not, add a bit of salt to onions to help them sweat.

2. Add chicken and cover with water. Add the bay leaves and carrots. Cover the pot and bring to boil. Reduce the heat to keep the bird at a gentle simmer. Cook for about 1 hour, or until meat is almost falling off the bone, but not quite.

3. Remove the chicken from the pot and strain the stock through a sieve. (At this point you can refrigerate your stock until you need it or just keep it warm if you plan on making the rappie pie at the same time).

Related: Where to Eat in Nova Scotia: Top Chef Canada’s Renee Lavallee’s Top 5 Restaurants

4. Shred the chicken into small pieces, discarding the bones and skin. Set aside.

5. Grate your potatoes on a box grater or rasp. Take your time or you’ll end up with bloody knuckles. (Alternatively, you can use a juicer to simultaneously pulverize your potatoes and remove much of the water. The texture will be mildly different, but highly comparable).

6. Place portions of the rasped/grated potato into muslin or kitchen towels. Squeeze out as much of the liquid as you can. You will be adding stock to it afterwards, and you want to get out as much of the liquid as possible. (Tip: squeeze the potatoes into a large measuring bowl. Let’s say you squeeze out 7 ½ cups of potato water, you should add back in about 10 cups of stock. This is the ratio you’re trying to achieve. Adjust accordingly).

7. Bring the stock to a rolling boil. You need it to be as hot as possible to scald the potatoes properly. Heat your oven to 425˚F.

Related: The Delicious History of the Halifax Donair

8. Put the potatoes into a large bowl, big enough to accommodate at least twice its volume. (If you don’t have a bowl big enough, do this in batches, making sure to keep your stock as hot as possible for scalding the potatoes.) Break up the potatoes using a hand mixer. Mix in half of the hot stock using a hand mixer and stir it all together, making sure to moisten the potatoes as much as possible. Mix in the rest of the hot stock and keep stirring. The mixture will thicken, but keep stirring for about 2-3 minutes after adding the last of the stock. Taste for seasoning, adding salt, pepper and the salted onions as you go.

9. Pour enough of the potato pulp to cover the bottom of your casserole dish. Add roughly ½ of your chicken, tossing it over the potatoes. Add enough potatoes to just cover the chicken and then add more chicken, finally covering that with the rest of the potatoes.

10. Place the rappie pie into your oven. Bake at 425˚F for 30 minutes and then turn down the heat to 375˚F and bake for another 1 ½ to 2 hours. Occasionally baste the top with butter (or small dice of salt pork) to help the crust brown. The dish is ready when the crust on the top is nice and set and golden brown. Serve warm with loads of butter or possibly a little molasses on the side.

Pantry and Palate cookbook coverExcerpted from Pantry and Palate: Remembering and Rediscovering Acadian Food @2017 Simon Thibault. Reprinted with Permission from Nimbus Publishing.

 

Pantry and Palate: Remembering and Rediscovering Acadian Food, Amazon, $35.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

This Smoked Herring and Green Plantains Appetizer is Haiti in One Bite

This vibrant appetizer — full of plenty flavourful ingredients — is “Haiti in one bite,” says Nahika Hillery.  “Smoked herring (aranso) and green plantains are staples in our cuisine. They’re versatile ingredients and found in many other popular Haitian dishes,” Nahika says. “Can’t find smoked herring? No problem. ‘Chiktay’ means to shred and you can shred any cooked fish or meat to use in this recipe (just skip the desalting) and still enjoy the bold Haitian flavours.”


Chiktay Aranso Stuffed Plantain Cups

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6

Ingredients:

4-6 smoked herring
½ cup olive oil
1 finely diced carrot
1 finely diced red onion
1 cup finely diced green bell pepper
1 cup finely diced red bell pepper
1 cup finely diced orange bell pepper
2 finely chopped Scotch bonnet chiles (including the seeds), plus 1 whole Scotch bonnet chile
1 Tbsp minced garlic
2 whole cloves
1 tsp chicken bouillon powder or to taste
½ tsp adobo seasoning (optional based on saltiness of herring)
1 tsp garlic powder
1 sprig fresh thyme
Roughly chopped fresh parsley
3 Tbsp lime juice
3 cups frying oil
2 green plantains
Kosher salt
Finely diced tomato, finely diced avocado and sour cream, for garnish (optional)

Equipment:

Tostonera (plantain press), optional

chiktay stuffed plantain cups

Directions:

1. Remove the saltiness of the herring by placing it in a bowl of cold water and allowing it to soak for 5 to 10 minutes. Drain the water, then place the herring in a pot of water and boil for 10 to 15 minutes. The herring should taste no more than mildly salty; if it is still salty, boil for another 5 minutes and drain. Shred the herring with 2 forks, removing any large bones.

Tip: Salt is used to preserve smoked herring, so desalting is crucial to avoid an overly salty dish.

2. Pour the olive oil into a large skillet and set over medium-high heat. Add the carrots and red onions and cook, covered, for 2 minutes. Add the green pepper, red pepper, orange pepper and chopped Scotch bonnet chiles and cook, covered, stirring frequently, until the vegetables soften, about 5 minutes. Stir in the garlic and cook an additional minute.

Related: Last-Minute Party Appetizers That Are Beyond Easy

3. Add the shredded herring. Puncture the whole Scotch bonnet chile with the 2 cloves and add it to the skillet. Add the chicken bouillon, adobo seasoning, garlic powder, thyme, some parsley and lime juice. Mix everything well. Cover and let cook down for 5 minutes. Remove from the heat. Discard the whole Scotch bonnet and thyme sprig.

4. Pour the frying oil into a large skillet and set over medium-high heat. Peel the plantains and cut each into 4 to 5 pieces. Fry the pieces until lightly browned, about 4 minutes. Remove from the pan and press each piece of plantain flat; you can use a plantain press or the bottom of a small heavy pan or a plate. Mold the plantains into cup shapes (you can use a lemon squeezer or a tostonera with a rounded shape). Carefully fry the plantain cups again for 1 to 2 minutes. Drain the cups on a paper towel-lined plate or on a wire rack and sprinkle lightly with salt (optional).

Related: Top Pescatarian Dinner Ideas That Make Seafood the Star

Tip: Green plantains, not ripe ones, are best to use to create sturdy cups.

5. Fill the fried plantain cups with the smoked herring mixture. Garnish with diced tomato, avocado and sour cream if using and enjoy!

Like this recipe? Try this Guyanese roti or Peruvian cebiche.

Turkey Tortellini is the Perfect Special Occasion Dinner for Two

Thomas Keller’s recipe for pasta dough (from his important 1999 cookbook, The French Laundry) is the first pasta recipe I ever learned and the only one I’ve used since then. The only alteration I’ve made is to use canola oil instead of olive oil — because it’s from the Canadian Prairies. Of course, the turkey tortellini filling and the wild rice are my own Indigenous spins. And since tortellini is so late-1990s, I just had to go with a rich cream sauce!

Turkey tortellini in white bowl

Turkey Tortellini With Creamed Wild Rice

Prep Time: 45 minutes
Rest Time: 1 hour
Cook Time: 1 hour, 15 minutes
Total Time: 3 hours
Servings: 6

Ingredients:

Pasta
1 ¾ cups all-purpose flour
1 large egg
6 large egg yolks
1 ½ tsp canola oil
1 Tbsp milk (2% or 3.25%)

Filling
2 Tbsp canola oil
1 cup diced onion
6 oz / 170 g ground turkey
6 fresh sage leaves, finely minced
1 large egg
¼ cup whipping (35%) cream
¼ tsp salt (or to taste)
¼ tsp freshly ground black pepper (or to taste)

Wild Rice
1 ½ cups water
½ cup wild rice, rinsed and drained
½ cup whipping (35%) cream
Salt and freshly ground black pepper, to taste
½ cup freshly grated Parmesan cheese (optional), for serving

Equipment:

Pasta Roller

Directions:

1. Make the pasta dough: on a clean, non-porous surface or a large wooden cutting board, shape the flour into a mound with a 6-inch crater in the centre. Put the egg and yolks, oil and milk in the centre. Using your fingers, break the yolks and start to swirl the wet ingredients with your fingers, but don’t let the inside of the crater break through the flour sides. As you continue to swirl, the flour will very slowly incorporate into the eggs. Be patient and keep swirling. You can start to use your other hand to shore up the sides and move some of the flour into the egg mixture. As the mixture thickens, the dough will start to become shaggy. Once you can’t swirl any more flour in this way, use a pastry scraper to start to fold the flour into the dough and knead it with the heels of your hands. Keep kneading and incorporating as much flour and parts that have broken off into the main dough ball. This will take a good 10 to 15 minutes. The dough will eventually start to soften and become smooth and elastic. Keep kneading for another 10 minutes. You can’t overdo the kneading.

Related: Easy Stuffed Pasta Recipes That Start With Store-Bought Noodles

2. Form a tight dough ball and wrap it in plastic wrap. Let it rest for 30 minutes to an hour. (You can make the dough the day before and keep it tightly wrapped in the refrigerator. Bring it back to room temperature before you roll it out).

3. Make the filling: heat the oil in a cast iron or heavy skillet over medium-high heat. Add the onions and sautee until they start to turn brown at the edges, about 5 minutes. Add the ground turkey and cook, breaking it apart with a wooden spoon, until it’s cooked through and becomes crumbly in texture, about 5 minutes. Add the minced sage leaves and continue to cook, stirring often, until the mixture becomes fragrant, about 3 minutes. Stir in the egg and the cream and cook just until the filling comes together, about 3 minutes. Season with the salt and pepper.

4. Make the rice: meanwhile, combine the water, a pinch of salt and rice in a pot. Stir well, cover with a lid, and bring to a boil. Reduce the heat and simmer for 45 minutes or until most of the rice kernels have opened fully, showing the white inside. Drain well, cover and set aside.

Related: Romantic Date Night Recipes to Make at Home

5. Make the tortellini: divide the dough into 4 equal portions. Lightly flour a clean work surface or a cutting board. Set your pasta roller to the thickest setting. Flatten a portion of dough into a disc (keep the rest of the dough covered so it doesn’t dry out) and send it through the pasta roller. Repeat, rolling and gradually reducing the setting on the pasta roller to its thinnest setting, until you get the pasta sheet as thin as you can. Place the pasta sheet on a floured surface, cover with a cloth, and repeat with the remaining dough portions.

6. Cut each pasta sheet into 2-inch squares. Place 1 tsp of turkey filling in the centre of each square. With slightly wetted fingers, bring two opposite corners of each filled square together to form a triangle. Press the edges together to seal the tortellini. Then bring two points of the triangle together and press to seal (it should now resemble a tortellini). One point will remain. Repeat with the remaining squares.

7. Fill a large soup pot with 8 to 12 cups of water and salt it generously (about a Tbsp). Bring to a rolling boil. Working in batches so as not to crowd the pan, drop in the tortellini and cook for about 4 minutes, just until the dough is fluffy and cooked all the way through. Using a slotted spoon, transfer to a bowl and cover. Set aside and keep warm. If the pasta starts to stick together, gently toss it in a drizzle of oil.

8. Assemble the dish: in a large skillet over medium heat, combine the cooked wild rice and the cream. Cook for about 3 minutes, just to warm through. Add the cooked tortellini and gently toss to coat. Season with salt and pepper. Serve hot with grated Parmesan (if using).

tawaw cookbook coverExcerpted from tawâw Progressive Indigenous Cuisine by Shane M. Chartrand with Jennifer Cockrall-King. Copyright © 2019 Shane Mederic Chartrand and Jennifer Cockrall-King. Reproduced with permission from House of Anansi Press Inc., Toronto. All rights reserved. www.houseofanansi.com


tawâw Progressive Indigenous Cuisine, Amazon, $35.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Tangy Sauce and Sofrito Are a Tasty Team With These Puerto Rican Skewers

Do certain aromas transport you back to another time and place in the most delicious way? For Yimara “Yia” Medina, the scent of grilled pinchos — marinated chunks of pork or chicken on a stick, traditionally served with a slice of warm bread — is like a passport to happy childhood days in Puerto Rico.

“It’s one of the island’s most popular street foods — and some of my favourite childhood memories are of sitting and talking or dancing around by my cousin’s roadside pinchos stand,” Yia says. “There are lots of versions of pinchos, but what I think makes this recipe especially good is the use of sofrito, the magical Puerto Rican blend of herbs and aromatics that’s the base of some of our tastiest dishes. Sofrito is easy to make yourself or you can buy it premade.”

Related: The Very Best Ways to Devour Street Food Around The World

Pinchos

Prep Time: 10 minutes
Rest Time: 12 hours
Cook Time: 10 minutes
Active Time: 12 hours, 20 minutes
Servings: 4-6

Ingredients:

½ cup sofrito
⅓ cup olive oil
1 ½ Tbsp sazon
1 ½ Tbsp adobo seasoning
1 ½ tsp onion powder
1 ½ tsp granulated garlic
½ tsp ground black pepper
2 ½ lbs pork tenderloin, cut into 2-inch cubes
¼ cup BBQ sauce
1 loaf bread, sliced 1 ½-inch thick

Equipment:

12- to 14-inch skewers

Related: 10 Veggie-Forward Grilled Skewers and Kebabs to Try This Summer

Directions:

1. Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results.

2. When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450ºF or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.

3. Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with BBQ sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145ºF, about 2 minutes more. Remove from the grill, brush again with BBQ sauce and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho.

Are you a newbie to the grill? This guide to the perfect grilling times and temperatures is a great place to start!

Win Dinner With These Slow Cooker Sweet Potato Enchiladas

A satisfying dinner with a real Tex-Mex vibe, these slow cooker sweet potato enchiladas might just become a part of your weekly menu. We’ve made our own enchilada sauce, which is smoky, silky and hits all the right flavours, but if you’re stretched for time, a store-bought version or your favourite salsa will do the trick. The enchiladas are topped with queso fresco, a fresh and salty Mexican cheese that holds up to the heat, keeping its shape without melting. If you can’t find queso fresco, swap in feta, cheddar or skip the cheese altogether (you can also try a dairy-free version like one of these). Any way you build them, serving these enchiladas with a big scoop of avocado to garnish is an absolute must!

Slow Cooker Sweet Potato Enchiladas

Slow Cooker Sweet Potato and Black Bean Enchiladas Recipe

Prep Time: 15 minutes
Cook Time: 2 hours 25 minutes
Total Time: 2 hours 40 minutes
Serves: 4

Ingredients:
Filling:
1 red pepper, seeded and diced
1 medium sweet potato, peeled and diced
1 yellow onion, diced
1 (15 oz) can black beans, drained and rinsed
1 tsp granulated garlic powder
1 tsp chili powder
1 tsp regular or smoked paprika
1/2 tsp ground cumin
1/2 tsp salt

Slow Cooker Sweet Potato Enchiladas

Enchilada Sauce:
2 tsp extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
1 Tbsp chili powder
1 tsp granulated garlic powder
1/4 tsp ground cumin
1/4 tsp dried oregano
1/8 to 1/4 tsp cayenne, to taste (optional)
1/4 tsp salt
1/8 tsp ground black pepper
1 (15 oz) can crushed tomatoes
1 cup vegetable or chicken broth

Assembly and Topping:
8 to 12 corn or flour tortillas, divided
1/2 cup queso fresco, crumbled, divided
1/4 cup fresh cilantro, roughly chopped
1 ripe avocado, peeled, pitted and diced
1 lime, quartered

Related: Refrigerator Rules: How Long Do Leftovers Last?

Slow Cooker Sweet Potato Enchiladas

Directions:
Filling:
1. Add red pepper, sweet potato, onion and beans to a large bowl. Toss with garlic powder, chili powder, paprika, cumin and salt. Set aside.

Enchilada Sauce:
1. In a large pot, heat oil over medium heat. Add onion and cook for 3 minutes, until fragrant and starting to turn translucent. Add garlic and cook for 1 minute longer, until fragrant. Stir in chili powder, garlic powder, cumin, oregano, cayenne, to taste, if using, salt and pepper. Toast the spices for 30 seconds, until fragrant and sizzling, then pour in crushed tomatoes and broth. Bring mixture to a boil, reduce to a simmer, cover and cook for 20 minutes.
2. Carefully pour the enchilada sauce into a blender or food processor, or use a hand blender directly in the pot, and blend on low speed (low speed important for hot mixtures) until smooth.

Assembly:
1. Pour 1/3 cup of enchilada sauce on the bottom of your slow cooker.

Related: 3 Vegan Stuffed Portobello Mushroom Recipes to Steal the Spotlight

Slow Cooker Sweet Potato Enchiladas

2. Working on a clean surface, lay out 8 tortillas without overlapping. To the centre of each tortilla, add a scant 1/2 cup filling, tuck in two sides, then place the filled tortilla seam-side down in the slow cooker on top of the sauce. If you have extra filling, repeat this step with more tortillas, then layer them on top of the first round of filled tortillas. Or, skip the additional tortillas and scatter the additional filling over top.

Slow Cooker Sweet Potato Enchiladas

3. Pour the remaining enchilada sauce over the tortillas and crumble 1/4 cup of the queso fresco evenly over top. Place the lid on the slow cooker and set to cook on high for 2 hours, until the filling is tender and sauce is bubbling.

Slow Cooker Sweet Potato Enchiladas

4. When the timer runs out, remove the slow cooker lid and gently plate 2 enchiladas per person (they will be very soft and tender from slow cooking, so do this carefully). Top enchiladas with cilantro, avocado, remaining 1/4 cup of queso fresco and a squeeze of lime. Enjoy.

Slow Cooker Sweet Potato Enchiladas

Ready for more wholesome slow cooker solutions? Reignite your love for this retro kitchen appliance with our healthiest slow cooker recipes ever.

Published October 8, 2018, Updated March 15, 2021

Toasted Spices and Creamy Coconut Make This South Indian Chicken a Comfort Classic

Traditional dishes don’t become iconic by accident. Classic recipes become part of a culture by getting passed down through the years and around the world — a phenomenon that you’ll be grateful for if you’ve never tried the rich, spicy bite of nati koli saaru. In this version, chef and founder of Podi House, Deepa Shridhar, makes this South Indian marinated chicken dish ultra savoury with a bath of coconut milk, a mix of toasted spices and jaggery — a variety of caramelized cane sugar that can be found in your local Indian grocery store.

“There are many versions of nati koli saaru, some written, most verbally communicated from one generation to the next,” says Deepa. “It’s classically a South Indian/Kannadiga dish, spicy and rich with chunks of chicken meat. This recipe is based on a version I enjoyed in Bengaluru (formerly Bangalore) and brings to it techniques I use in my own supper clubs and pop-ups. Here I take the flavours to a whole roasted butterflied chicken. I call for crushed tomatoes, but I also love using fermented tomatoes instead for depth and tang. This is a great dish to pair with rice, or dosa, and perfect for a dinner party.”

Related: 20 Recipes From Around the World That’ll Help Fill Your Travelling Void

Roasted Nati Koli Saaru

Active Time: 2 hours
Total Time: 14 hours (includes marinating time)
Servings: 4-6

Ingredients:

Chicken and Marinade
1 Tbsp sesame oil
1 tsp fenugreek seeds
1 tsp cumin seeds
1 ½ tsp black peppercorns
2 whole cloves
1 cup shredded coconut
One 2-inch piece fresh ginger, peeled
5 to 7 cloves garlic, depending on size, peeled
1 tsp ground cinnamon
1 Tbsp jaggery
2 Tbsp coarse sea salt crystals
1 bunch cilantro, roughly chopped
4 to 5 jalapenos
Juice of 1 small lime
One 4-to-5-lb chicken, butterflied (see Cook’s Note)

Sauce
¼ cup neutral oil (sunflower or grapeseed work great)
1 yellow or white onion, sliced
2 sprigs curry leaves
2 cups canned crushed tomatoes
1 Tbsp Kashmiri red chili powder
2 tsp turmeric powder
One 13 1/2-ounce can coconut milk
Salt
1/2 lime
Cilantro, for garnish
Cooked jasmine rice, for serving
Lime wedges, for serving

Roasted Nati Koli Saaru on rice

Related: Indian-Inspired Breakfast Recipes to Spice Up Your Morning Routine

Directions:
1. For the chicken and the marinade: Place a medium cast-iron skillet over high heat. Add the sesame oil. Add the fenugreek, cumin, black peppercorns and cloves and toast for about 30 seconds. Turn off the heat and let the mixture sit in the hot skillet for another 30 seconds, and then transfer to a mini food processor. Return the skillet to medium-low heat and add the shredded coconut to the skillet. Stir until toasted, 2 to 3 minutes. Transfer to the mini food processor. Add the ginger, garlic, cinnamon, jaggery, salt and cilantro to the processor.

2. Place the same skillet the spices cooked in over medium-heat heat (no need to add any more oil). Add the jalapenos and cook until blistered and charred. Plunge the jalapenos into a bowl of cold water. Peel the jalapenos and discard the stems. Add to the processor with the spices. Add the lime juice and process until the mixture forms a thick paste, adding a little water if necessary to get a smooth texture.

3. Place the chicken in a baking dish or other container large enough so the chicken will lay flat. Rub the bird all over with the marinade, cover the dish with plastic wrap and refrigerate for 8 to 12 hours or overnight.

4. When it is about 2 to 3 hours before serving, make the sauce: Place a large cast-iron pan or Dutch oven over medium-high heat. Add the oil and onion. Move the onions to one side and add the butterflied chicken, skin-side down. Add the curry leaves when the onions start to sizzle. Once you have a good sear on your chicken, carefully flip it over. Add the tomatoes, chili powder, turmeric, coconut milk and 1 1/2 cups water and stir together. Lower the heat and simmer the sauce for 15 minutes.

5. Preheat the oven to 400ºF. Pop the dish into the oven. Check every 20 minutes; you are looking for the chicken to start to break down, the sauce to thicken and an instant-read thermometer inserted into the thickest part of the thigh not touching bone to register 165ºF.

6. Taste the sauce and add salt if needed. Finish with the juice of half a lime. Garnish with more cilantro and serve with rice and limes wedges on the side.

Cook’s Note: Butterflying, also called spatchcocking, involves removing the backbone of a chicken so that it lays flat. A butcher can do this for you, or you can do it yourself: Using kitchen shears or a heavy knife, cut down around either side of the backbone and lift it out. Turn the chicken breast-side up and press down very firmly on the breast with both palms until you hear a crack and the chicken flattens.

Want to add more Indian flavours to your dinner table? These easy Indian recipes are better than takeout.

Buffalo stew in a boat next to bread

This Buffalo Beef Stew is Classic Comfort Food in a Bowl

This warm and hearty stew filled with chunks of buffalo stew meat, vegetables, potatoes, corn and peas will fill you up and keep you happy! A Dutch oven or heavy saucepan is the best way to cook this buffalo beef stew: which is classic comfort food served in a bowl.

Buffalo stew in a boat next to bread

Buffalo Beef Stew

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours, 10 minutes
Servings: 4-6

Ingredients:

¼ cup canola oil or olive oil
¼ cup butter
2 lb(s) buffalo stew meat, cubed
1 splash red wine
2 onions, chunky slices
2 clove garlic, diced
4 cups beef broth
1 Tbsp Worcestershire sauce
2 Tbsp steak spice
Few sprigs fresh thyme and rosemary
1 bay leaf
4 medium carrots, peeled and sliced
4 medium potatoes, peeled and diced chunky
4 stalks celery, diced
2 cup corn
2 cup peas
Salt and pepper to taste

Directions:

1. Using a large pan, heat oil and butter.

2. Add the buffalo meat and brown the meat on all sides.

3. Add red wine, onions and garlic and cook until translucent.

Related: Warm and Comforting Beef Stew Recipes

4. Add beef broth, Worcestershire sauce, steak spice, thyme, rosemary, bay leaf and bring to a boil.

5. Add carrots, potatoes, celery, corn and peas.

6. Continue to simmer until vegetables are tender, approximately 1-2 hours.

Related: Canadian First Nations Recipes You’ll Love

7. Remove bay leaf.

Tip: To thicken the stew, shake 1 part flour to 1 part cold water in a covered shaker. Add slowly into the buffalo stew until desired thickness is reached.

8. Serve with fresh hot baked bannock or buns of your choice!

Buffalo stew in a boat next to bread

This recipe was originally featured on You Gotta Eat Here! Check out more of John Catucci’s foodie adventures on Big Food Bucket List.

Punjabi cha straining in glass

Classic Punjabi Cha (Not Chai) Straight From a Punjabi Mom

Some say chai, others say chai tea, which is completely wrong as it translates to tea-tea. People from Punjab called it cha (not chai). Every Indian family has their own way of making cha, but this is the real deal — an authentic cup made by my mom, which is the backdrop of many childhood memories for me. My mom grew up in a small village in Punjab in the ’60s. Back then, simple spices such as cardamom pods were a bit of a speciality item used in tea when guests came over, as the pods would perfume the house. Note this isn’t masala cha, just an everyday cha that is so flavourful and easy to make.

Punjabi cha straining in glass

Punjabi Cha

Prep Time: 3 ½ minutes
Cook Time: 3 ½ minutes
Total Time: 7 minutes
Servings: 2

Ingredients:

1 tsp fennel seeds
4 cardamom pods
1 ¼ cup water
1 Tbsp loose leaf black tea
1 Tbsp jaggery
½ cup homogenized milk

Punjabi cha ingredients

Directions:

1. Crush the fennel seeds and cardamom pods together in a mortar and pestle, until pods open up and their aroma is released.

2. Over medium heat, pour water into the pot and simmer, not boil. Add spices to the water. Simmer for about 1–2 minutes. Add tea. Simmer for 30 seconds.

Related: Sweet and Savoury Matcha Recipes to Give Your Plate a Boost of Green

3. Add jaggery. Turn up the heat to boil for 45 seconds. Add milk. Boil for 30 seconds. Watch to make sure the cha doesn’t boil over.

Punjabi cha boiling on stovetop

4. Using a mesh strainer, strain cha directly into two teacups evenly.

5. With the back of a spoon, squeeze out the extra spices and tea flavour from the strainer directly into the individual cups.
Enjoy!

Punjabi cha in two glasses

Like Deepi’s cha recipe? She tried a $45 takeout meal that comes in a jewellery box.

Fresh Northern Thai papaya salad and crispy fried pork belly

Fried Pork Belly Pairs Perfectly With Crunchy Papaya Salad in This Traditional Thai Dish

We may not be able to travel right now, but you can still send your taste buds on a flight to northern Thailand with this Taste Of recipe from Lakana Sopajan-Trubiana. Spicy, crunchy and full of flavour, this papaya salad pairs perfectly with salty fried pork belly.

“This is the style of papaya salad we make at home on our family rice farm in Isaan in northeastern Thailand,” says Lakana. “It’s different from the Bangkok ‘big city’ version: it’s funkier and more pungent from the addition of fermented fish sauce and salted crab. Traditionally, the salad is eaten with grilled or fried meat. Here we pair it with pork belly; the crunch and tang of the salad cuts the heaviness of the pork and balances out the dish.”

Related: Delicious Thai Takeout Recipe to Try This Week

Isaan Papaya Salad With Fried Pork Belly

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
Servings: 4

Ingredients:

Som Tom (Papaya Salad)
4 to 10 fresh Thai bird chiles, depending on taste
2 cloves garlic
1 tsp palm sugar
½ cup halved grape tomatoes
3 Tbsp fermented fish sauce
1 Tbsp fish sauce
2 Tbsp tamarind juice
2 slices lime
2 cups shredded young green papaya
¼ cup shredded carrot
¼ cup salted crab

Fried Pork Belly
¼ cup fish sauce
1 tsp sugar
2 tsp ground black pepper
1 ¼ lbs pork belly, cut crossways into ½-inch-thick slices
2 ½ cups tempura flour
Canola oil, for frying

Equipment:

Large mortar and pestle (optional)

Fresh Northern Thai papaya salad and crispy fried pork belly

Related: Ground Pork Recipes You’ll Make On Repeat

Directions:

1. For the som tom (papaya salad): combine the chiles, garlic and palm sugar in a large mortar and bash with a pestle until it forms a coarse paste, 2 to 5 minutes. (You can also combine the ingredients in a medium bowl and use gloved hands to break, shred and mash the ingredients together). Add the tomatoes, fermented fish sauce, fish sauce, tamarind juice and limes and mix well. Add the papaya, carrot and salted crab and mix gently.

2. For the fried pork belly: combine the fish sauce, sugar and pepper in a bowl and mix well. Add the pork and massage the ingredients into the meat. Refrigerate 15 to 30 minutes to marinate.

3. Place the tempura flour in a large bowl. Coat the pork belly in the flour and place on a sheet pan fitted with a cooling rack. Pour oil to the depth of 1 to 2 inches into a large heavy skillet and place over medium to low heat. When hot, gently place the pork belly in the skillet and cook until golden brown and crispy, 15 to 20 minutes.

4. Drain the pork briefly on a clean wire rack set over a sheet pan. Serve with the papaya salad.

Cook’s Note: Hand-shredding with a large sharp knife, not with a box grater, is the traditional way to prepare the papaya for this salad and will give you a crunchier texture. You can tweak the flavours in this recipe to your preference: add more palm sugar for a sweeter dish, more chiles for spicier one and so on.

Looking for even more salad recipes? These hearty salads will brighten up any winter meal.

Three cheesy jerk pork sandwiches with a homemade Jamaican coleslaw sit on a wooden board

Creamy Havarti Cheese and Spicy Jerk Pork Make for the Perfect Sandwich

Jerk sandwiches are a staple in Jamaican cuisine, and it’s no surprise why that’s the case. The flavourful jerk marinade is spicy, garlicky and zesty all at once, making it a delight to the taste buds. The addition of Armstrong Natural Havarti Cheese slices takes this sandwich recipe, developed by chef Roger Mooking, from takeout favourite to stand-out comfort food classic that’s totally achievable to make on the BBQ at home.

Related: Our 75 Best Sandwich Recipes

Three cheesy jerk pork sandwiches with a homemade Jamaican coleslaw sit on a wooden board

Cheesy Jerk Pork Sandwich

Prep Time: 30 minutes
Cook Time: 15 minutes, plus 24-48 hours marinating time
Total Time: 45 minutes, plus marinating time
Serves: 4

Ingredients:

Jerk Marinade
1 cup roughly chopped green onions
1 cup chopped white onion
2 Scotch bonnet peppers, stemmed and roughly chopped
1 tsp roughly chopped garlic
1/4 cup fresh picked thyme
2 Tbsp fresh lime juice
2 Tbsp ground allspice
2 Tbsp minced ginger
1 Tbsp soy sauce
1 tsp freshly ground black pepper

*Note: Use a pre-made jerk marinade of your choice to simplify this recipe (optional).

Sandwiches
4 boneless pork butt steaks (3/4-inch thick)
4-8 slices Armstrong Natural Havarti Cheese
4 large burger buns
1/4 cup finely sliced chives, divided

Coleslaw
1 cup finely sliced green cabbage
1 cup julienned carrot
1 Tbsp white wine vinegar
1 Tbsp lime juice
1/2 cup mayonnaise
1 tsp honey
1/2 tsp kosher salt
Freshly ground black pepper, to taste

Overhead shot of a cheesy jerk pork sandwich with homemade coleslaw, a toasted bun and two slices of Armstrong Havarti cheese

See More: Crispy Cheese Cup Recipe

Directions:

1. For the jerk marinade, combine green onions, white onions, Scotch bonnet peppers, garlic, thyme, lime juice, ground allspice, ginger, soy sauce and black pepper in a food processor. Blend until smooth. Place marinade in a resealable bag. Add pork steaks and turn so they are well coated in marinade. Place in the fridge to marinate for 24-48 hours.

2. For the coleslaw, combine white wine vinegar, lime juice, mayonnaise, honey, kosher salt and freshly ground black pepper to taste. Mix to combine. Mix in finely sliced green cabbage and julienned carrot. Cover and refrigerate for at least 1 hour.

3. Heat BBQ to medium-high heat. Butter the inside and the top of each bun. Remove pork steaks from the marinade and grill until they reach an internal temperature of 145ºF-150ºF, about 4-5 minutes per side. Place 1-2 slices of Armstrong Natural Havarti Cheese on top of each pork steak and let melt. Toast all sides of the buttered buns on the grill.

4. Place pork steak on the grilled bottom bun. Shake off excess dressing and evenly divide coleslaw on top of steaks. Sprinkle with chopped chives and top with bun.

Angus beef burgers topped with Armstrong Medium Cheddar Cheese, fresh herbs and pickled daikon radish and carrots

These Easy Banh Mi Cheeseburgers Come Together in Just 30 Minutes

Grilling shouldn’t be reserved for summer. Need proof? This delicious Vietnamese-inspired cheeseburger recipe by chef Roger Mooking is here to improve dinner menus everywhere. Quick pickled daikon radish and carrots together with fresh herbs (choose cilantro or basil based on your preference, or a mix of both!) balance the richness of Angus beef patties, creamy mayonnaise and perfectly melted slices of Armstrong Medium Cheddar Cheese. Throw on your winter boots, heat up your backyard BBQ and get cooking!


See More: Our 80 Most Popular Burger Recipes

Banh Mi Burger

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients: 

Daikon Radish and Carrot Pickle
1 cup water
1 cup white vinegar
2 Tbsp sugar
1 Tbsp kosher salt
3/4 cup daikon radish batonettes, about 3-inches long
3/4 cup carrot batonettes, about 3-inches long

Burgers
1 1/2 lb ground beef
1/2 tsp finely grated garlic
1/2 tsp five-spice powder
3/4 tsp kosher salt
4 slices Armstrong Natural Medium Cheddar Cheese
4 buns
1/2 cup mayonnaise, divided
2 Persian cucumbers, ends trimmed, thinly sliced lengthways with a peeler
1 jalapeno pepper, thinly sliced
1/2 cup fresh cilantro and/or basil

Related: Vegetarian Cauliflower Cheese Quesadilla With Salsa

Two beef burgers with a slice of Armstrong Medium Cheddar Cheese, fresh herbs and quick pickles sit on a wooden board, a package of Armstong Cheese beside them

Directions:

1. Start by making the daikon radish and carrot pickle. Combine water, vinegar, sugar and salt in a small pot. Bring to a boil. Once boiling, add daikon radish and carrot pieces. Remove from heat. Set aside until daikon radish and carrots soften, become pickled, and are room temperature, about 20 minutes.

2. In a large bowl combine ground beef, grated garlic and five-spice powder. Mix well to combine. Divide the burger mixture into four 6oz patties. Make sure the patties are at least 25% larger than the buns as they will shrink during cooking.

3. Heat BBQ to medium-high heat. Season the burgers on both sides with salt. Place burgers on the grill and cook 4-5 minutes per side, until the internal temperature reads 145ºF on a thermometer. During the last minute of cooking, place a slice of Armstrong Natural Medium Cheddar Cheese on top of each burger and close the BBQ lid to melt cheese, about 1 minute.

4. Slice each bun open. Hollow out the top of each bun. Butter buns and toast on the grill. Spread mayonnaise on the top and bottom of each grilled bun. Place burger on top of each bun. Top with drained daikon radish and carrot pickles, cucumber slices, jalapeno slices, and fresh cilantro or basil leaves.

duck ragu on serving plate

This Pappardelle Duck Ragu is the Winter Comfort Food You Deserve

What is the most delicious comfort food you can make at home to fight the dropping temperature outside your cozy kitchen? This pappardelle duck ragu! With luxurious fall-apart duck legs, yummy pasta and plenty of veggies, this may be your go-to recipe all winter long. Also, this is a hearty make-ahead dish: it improves over time and lends a richness to the noodles that keep you wanting more.

duck ragu on serving plate

Pappardelle Duck Ragu

Prep Time: 5 minutes (but you can prep all your ingredients while the duck is browning)
Cook Time: 2 hours
Total Time: 2 hours
Servings: 4

Ingredients:

1 ½ tsp kosher salt, divided
2 duck legs, pat dried
1 Tbsp olive oil
1 onion, chopped
1 sweet bell pepper, chopped
1 celery rib, chopped
4 cloves garlic, minced
2 bay leaves
1 tsp cracked black pepper
3 Tbsp tomato paste
½ cup red wine
1 can (796 ml/28 oz) San Marzano tomatoes or plum tomatoes, chopped
1 cup chicken broth
400 g pappardelle pasta or other pasta
Grated Parmesan

duck ragu ingredients

Directions:

1. Sprinkle duck legs all over with 1 tsp of the salt. Heat the oil in a large Dutch oven over medium-low heat and arrange the duck, skin side down. Cook and render the fat for 10 to 12 minutes so the skin browns and crisps, flip and cook until browned on the other side. Transfer to a plate and drain all but 2 Tbsp fat from the pot.

Tip: The remaining rendered duck fat should be saved and refrigerated or frozen to make the most gloriously crispy potatoes or brushed on a whole chicken for a succulent roast chicken.

2. Add the onion and cook on medium, stirring for 5 minutes. Stir in bell pepper, celery, garlic, bay leaves, remaining ½ tsp salt and pepper; cook until translucent, about 5 minutes.

duck ragu cooking in pot

3. Push vegetables to one side and stir in tomato paste, cooking for 30 seconds. Stir in the wine and cook for 1 minute to allow alcohol to evaporate. Add the tomatoes and broth. Bring the mixture up to a simmer and return the duck legs (with any juices) to the pot.

4. Cook partially uncovered over low heat, making sure the sauce is simmering until the duck meat falls off the bone, about 1 ½ hours. Skim excess fat using a spoon if desired.

Related: Quick and Easy One-Pot Recipes

5. Remove duck legs and using two forks, shred the meat off bones, discarding the skin if unwanted. Stir shredded duck into the sauce.

Tip: Make the ragu up to 4 days ahead of time, refrigerate covered and warm in a pot over medium-low heat.

duck ragu cooking in pot

6. Cook pasta according to package instructions; drain and stir into duck ragout. To serve, sprinkle pasta with Parmesan.

Like Soo’s duck ragu? Try her pan-fried pork chops and Chinese stir-fried eggplant.

Bannock butternut squash pizza

Christa Bruneau-Guenther’s Butternut Squash Bannock Pizza = Perfect Comfort Food

Just when you thought comfort food couldn’t get any better, this bannock pizza crust — from Christa Bruneau-Guenther of Feast Café Bistro — makes for the perfect canvas. It is layered with mouth-watering roasted butternut squash, lots of cheese and a maple chipotle white sauce.

Bannock butternut squash pizza

Butternut Squash Bannock Pizza

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 1 large pizza or 4-6 servings

Ingredients:

Bannock Dough Pizza Crust
3 cups  unbleached all-purpose flour (plus extra for dusting)
1 tsp baking powder
1 tsp sugar
1 tsp sea salt or kosher salt
¾ tsp yeast
1 Tbsp olive oil (canola oil or vegetable oil)
1 ½ cups warm water

Maple Chipotle Lime Sour Cream White Sauce
¼ cup sour cream
2 tsp mayonnaise
1 tsp chipotle paste (or 1 Tbsp finely minced from a can of chili in adobo sauce)
1 Tbsp maple syrup
1 Tbsp fresh squeezed lime juice (or use 1 tsp lime juice from concentrate)

Other Pizza Ingredients
½ butternut squash, peeled, cored and thinly sliced
2 Tbsp olive oil, avocado oil, vegetable oil, canola oil or grapeseed oil
1 tsp chili powder
½ tsp sea salt or kosher salt
1 tsp pine nuts
1 cup shredded mozzarella
½ cup shredded Cheddar cheese
2 green onions, thinly sliced for garnish

Related: Chef Christa Bruneau-Guenther Brings Her Home Cooking and Indigenous Roots to Wall of Chefs

Directions:

1. In a large bowl, make the dough: combine flour, baking powder, sugar and salt. Then make a well in the middle of the flour mixture.

2. In a separate bowl, add yeast and oil to warm water and mix with a fork. Gently pour the liquid mixture into the flour hole or well.

3. Using a fork, spoon or hands, fold or work the flour into the water. Knead the dough into a ball, don’t over knead. Let dough sit for 10-15 minutes covered with a kitchen towel.

Related: The Best Homemade Pizza Recipes (Including Dough From Scratch)

4. For the sauce: in a mid-sized bowl, mix all ingredients together until well combined. Reserve for later.

5. Pre-heat oven to 400°F and place squash on a baking sheet. Add oil, chili powder and salt, mix well. Scatter squash into a single layer. Bake for 12-16 minutes or until squash is cooked through and soft. Set aside.

6. On a lightly floured surface, roll out reserved bannock dough with a rolling pin,  and place on a sheet pan. Prick dough with a fork.

Related: Canadian First Nations Recipes You’ll Love

7. Add white sauce to dough and generously place squash over dough. Sprinkle squash with pine nuts and various cheeses. Bake at 425°F for 15-17 minutes or until cheese is bubbly and crust is golden brown.

8. Remove from heat. Add a smattering of green onions and top with drizzle of white sauce. Enjoy.

This recipe first appeared on an episode of Big Food Bucket List, which you can watch here. Big Food Bucket List streams Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

Sweet potato blondies on kitchen counter

These Comforting Sweet Potato Blondies Will Defeat Your Winter Blues

Traditional blondies get a comforting, cold-weather twist with the addition of sweet potato.  These Can You Vegan It? fudgy squares can easily be made vegan-friendly by swapping in a few simple ingredients. And the addition of chopped pecans kick things up a notch, adding a nice crunch and a decadent touch. Feel free to sub in different nuts, toffee bits or anything else you might be craving. Tip: serve warm to keep you toasty during blustery winter nights.

Sweet potato blondies

Sweet Potato Blondies

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 75 minutes
Servings: 12

Ingredients:

Blondie Base
⅔ cup unsalted butter (or vegan butter)
1 cup light brown sugar, packed
1 large egg (or vegan egg substitute)
1 Tbsp vanilla extract
1 cup all-purpose flour
½ tsp salt
½ tsp baking powder
1 cup of pecans (optional)

Sweet Potato Top
1 small sweet potato
3 Tbsp condensed milk (or vegan condensed milk)
1 tsp pumpkin pie spice
¼ cup chopped pecans (optional)

Sweet potato blondies ingredients on table

Directions:

1. Preheat the oven to 375°F and bake the small sweet potato for 40 minutes. To save time, you can peel and cut the sweet potato into large even pieces, then boil until soft. It will cook faster when boiled, but I suggest baking it instead to maintain all the delicious flavour.

2. As the sweet potato bakes, prepare the batter by browning the butter first. Add the butter to a pot on low-heat. As the butter begins to melt, stir and slowly raise to medium heat. Be careful when you increase the heat, as it’s very easy to burn butter. If possible, use a light-coloured pot so you can see the butter clearly as it begins to brown. Stir continuously — and once the butter has reached a golden brown colour, remove and sift into a large bowl.

Related: Comforting Desserts to Battle Bitter, Cold Winters

3. Once the butter has cooled to room temperature, add the light brown sugar and combine. Then add the egg and stir in the vanilla.

4. Add the dry ingredients (flour, salt and baking powder) to the mix and combine well. Be careful not to over mix. Then fold in the chopped pecans and pour the batter into a buttered baking dish. Set aside.

Sweet potato blondie batter

5. Once the sweet potato is soft and fully baked, remove it from the oven and turn down the heat to 350°F (to bake the blondies). Let the sweet potato cool, then remove its skin and mash it up in a large bowl. Next, add the condensed milk, pumpkin pie spice and pecans. Mix until all ingredients are evenly combined.

6. Pour the sweet potato mixture on top of the blondie batter in the baking dish. Spread it on top as an even layer. Add a few more crushed pecans to top it off.  Bake for 25-30 minutes. Cut into squares and serve warm.

Like Eden’s sweet potato blondies? Try her vegan sloppy Joe sliders or her cardamom teff apple muffins.

Published January 9, 2019, Updated January 2, 2021

This Vegan Eggnog Recipe is So Good It’ll Impress All the Non-Vegans Too

Because it isn’t the holiday season without a cup of boozy eggnog, I’m serving up a vegan twist on this staple winter drink. This version is not only dairy free, it’s gluten- and egg-free too! The eggnog gets its delicious creaminess from canned coconut milk (don’t use the boxed variety) — and is naturally sweetened with maple syrup. Serve this warm on a snowy day or chilled over ice, whichever you prefer. For a kid-friendly option, just omit the bourbon or rum. Cheers!

Ingredients:

2 14-oz cans full-fat coconut milk
1 ½ cups unsweetened almond milk
½ cup pure maple syrup
½ tsp ground cinnamon
½ tsp ground nutmeg
1 tsp vanilla extract
1 pinch fine salt
½ cup bourbon or spiced rum
Coconut whip, for serving

Related: 20 Vegan Holiday Entrées You’ve Never Tried Before

Vegan eggnog ingredients

Directions:

1. In a saucepan over low heat, add the coconut milk, almond milk, maple syrup, cinnamon, nutmeg, vanilla and salt. Whisk until combined. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes.

Vegan eggnog in pot

2. Remove from heat and pour mixture through a fine mesh strainer to ensure it is smooth. Stir in bourbon.

Related: 12 Must-Try Fall Cocktails to Give Thanks for This Autumn

3. Serve warm with a dollop of coconut whip and a pinch of nutmeg. To serve chilled, transfer mixture to a glass serving pitcher and refrigerate until ready to serve. When ready to serve, fill a glass with ice, add eggnog, a dollop of coconut whip and a pinch of nutmeg.

Vegan eggnog in two glasses

Like Marcella’s vegan eggnog? Try your hand at her winter greens mac and cheese or her sausage, apple and sage-stuffed acorn squash recipe!

Slow Cooker French Onion Soup is the Easiest Way to Make Dinner

Love French onion soup? Don’t have time to stand around caramelizing onions? Then this slow cooker version is the perfect way to satisfy those cravings. Slow cooker soups are a great way to get a meal on the table with very little prep time and this is no exception. This is a perfect easy soup recipe for a chilly fall evening. It’ll make your home smell amazing and it’ll taste like you’ve spent hours in the kitchen when, in fact, it’s the slow cooker doing all the work for you!

Slow Cooker French Onion Soup

Prep Time: 30 minutes
Cook Time: 9 hours
Total Time: 9 hours, 30 minutes
Servings: 4 to 6

Ingredients:

2 lbs onions, halved and sliced
2 Tbsp unsalted butter, melted
3 tsp brown sugar
1.5 L beef stock
2 Tbsp brandy (optional)
8 sprigs fresh thyme, plus some for garnish
Freshly ground black pepper
8-12 slices baguette
1 ½ cups grated Swiss cheese

Directions:

1. Place sliced onions, butter and sugar in a 6-quart slow cooker. Stir to combine.

Related: This Vegan Pumpkin Soup Has a Super-Secret Immune-Boosting Ingredient

2. Cover and cook on high for 6 to 7 hours, removing the lid and stirring from time to time. Many recipes suggest doing this overnight, but as all slow cookers are different, it’s best to be around when these are cooking so you can keep an eye on them so they don’t burn. The onions should be deep brown before you put the rest of the ingredients in.

3. Add the stock, brandy, thyme and pepper. Cover again and cook on high for approximately 2 hours.

4. Remove the lid, scoop out the thyme sprigs and stir.

5. Pre-heat your oven broiler to high. Prepare your oven-safe soup bowls by placing them on a parchment-lined tray. Top each bowl of soup with 2 slices of baguette and approximately ¼ cup grated cheese.

6. Broil for approximately 5 minutes or until the cheese is melty and golden brown. Top with a few fresh thyme leaves to serve.

Like Mardi’s slow cooker French onion soup? Try her oven-baked zucchini and corn fritters or her easy mixed berry galettes.

This Healthy Ethiopian Vegan Potato Stew is the Perfect Fall Comfort Food

This Ethiopian potato stew (AKA dinich wot) is one of my favourite plant-based stews for fall. It’s incredibly hearty, spicy and super easy to make. Traditionally this recipe is served on top of a large platter of injera with other colourful vegan stews. However, it can be enjoyed with rice, fonio or in my case on its own with fresh bread on the side. I also love to substitute in ingredients like sweet potato, pumpkin and okra to switch up the flavours. Feel free to add your own twist on it and warm up this fall with a bowl of Ethiopian comfort food.

Ethiopian Vegan Potato Stew

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 2 to 4

Ingredients:

2 large yellow onions, finely chopped
3-4 Tbsp berbere spice
5 cloves minced garlic
1 Tbsp minced ginger
¼ cup crushed tomato
3 large potatoes, peeled and chopped into thick chunks
1 ½ cup hot water (adjust as needed)
Salt, to taste

Directions:

1. To a large heated pot, add oil and onions. Once the onions begin to caramelize, add berbere spice, stir well so the onions are coated. (Each Berbere blend is different, some blends are spicier than others, so feel free to adjust the amount to fit your taste).

2. Add garlic and ginger and add a bit of water as necessary to the pot.

3. Add crushed tomato and mix well. Add some water as necessary to prevent the mixture from burning.

4. Once the ingredients are well incorporated, add the diced potatoes and hot water slowly and bring to simmer. Be careful not to add too much water.

Related: This Easy Ethiopian Mushroom Stir-Fry Will Be Your New Fave Weeknight Meal

5. Cover with lid and stir occasionally adding more water as necessary.

6. Once the potatoes are tender and the stew is finished, serve with injera, rice or on its own. Enjoy!

Tip: If you’d like to kick things up, you can stir in a spoonful of korarima spice (Ethiopian Black cardamom) a few minutes before the stew is done cooking.

Love Eden’s Ethiopian vegan potato stew? Try her teff breakfast bowl or quick and tasty guava tarts.

This Fiery Korean Gochujang Cauliflower Popcorn is Comfort Food at Its Finest

Gochujang, the fermented Korean hot pepper paste, has gained popularity by way of recipes featuring grilled proteins, like chicken, beef and pork. However, this recipe brings you that umami bite of sweet and spicy flavour with a veggie spin: lightly battered cauliflower popcorn bites. No hard and fast rules apply here, serve this on game night, as an appetizer or side dish.

Korean Gochujang Cauliflower Popcorn

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 to 6

Ingredients:

2 tsp vegetable oil (plus more for frying)
2 cloves garlic, minced
¼ cup gochujang (Korean hot pepper paste)
3 Tbsp ketchup
2 Tbsp white vinegar or cider vinegar
2 Tbsp honey
2 Tbsp water
1 cup all-purpose flour
⅓ cup potato starch or cornstarch
¼ cup rice flour
1 tsp kosher salt
1 tsp baking soda
¾ cup water (approx.)
2 eggs, whisked
1 small head cauliflower, cut into small florets (8 cups)
1 tsp toasted sesame seeds (optional)
Greek yogurt or sour cream for dipping (optional)

Tip: Rice flour and potato starch are common ingredients in a Korean pantry, the combination will lighten and aerate the batter. Look for them in an Asian market or bulk store.

Tip: Gochujang is a fermented Korean hot pepper paste; and while shelf-stable when you purchase it, please refrigerate after opening.

Directions:

1. Heat enough oil in your largest and widest pot to reach 1-inch high over medium to medium-high heat until a deep-fry thermometer reaches 350°F. Don’t have a deep-fry thermometer? Either add a cube of bread to test the oil (it should fry quickly to golden) or dip end of a wooden spoon to see if bubbles start forming.

2. Meanwhile, make the sauce. Heat 2 tsp oil in a small saucepan. Add garlic and cook, stirring for 30 seconds. Stir in gochujang, ketchup, vinegar, honey and water and simmer for 1 minute; set aside.

Related: Eddie Jackson’s Gochujang Short Ribs Are Your New All-Star Dish

3. Whisk flour, potato starch, rice flour, salt and baking soda. Whisk in water and eggs, to make a slightly thickened batter. Add all the cauliflower, stirring to coat; the batter should be just thick enough to coat, while easily dripping off the floret. Add more water if needed.

4. Carefully drop lightly battered cauliflower into the hot oil using a fork, one at a time to achieve popcorn-sized bites (dropping them in groups will create lumps and will not produce a crispy batter).

Tip: Cauliflower is made up of a ton of water and continues to steam when cooked and needs to be fried twice. The first fry steams, while the second fry will lighten and crisp the combination of potato starch and rice flour.

5. Fry, with a spider or slotted spoon, turning until golden and crispy, 2-3 minutes. Drain on a wire rack set over a baking sheet. Repeat with the remaining cauliflower. Once everything had been fried, fry again until browned and crispy, 3-4 minutes and drain on a rack.

Related: This Korean Sweet and Sour Seaweed Salad is the Perfect BBQ Side Dish

6. Rewarm the sauce until loosened. Transfer half of the cauliflower in a large bowl and drizzle with enough sauce to just lightly coat, tossing quickly. Transfer to a serving plate and repeat with the remaining cauliflower and gochujang sauce mixture. Sprinkle with sesame seeds and serve with sour cream or Greek yogurt if desired.

Tip: Serve at room temperature and avoid reheating in the oven; it will steam and soften the cauliflower.

Like Soo’s fiery gochujang cauliflower popcorn? Try her pork banh mi burgers or asparagus and mushroom udon.